If you’re looking for a dish that delivers extraordinary flavor with minimal fuss, this Red Wine Braised Beef Short Ribs recipe is your answer. The magic lies in slow cooking these meaty ribs in a fragrant, red wine-infused sauce, yielding a cut of beef so tender that it melts under the gentlest nudge of a fork. As it simmers, the rich aromas of garlic, herbs, and wine fill your kitchen, drawing everyone in. With only simple steps but deep, layered flavors, this dish delivers restaurant-quality comfort right at your home—perfect for celebrations, cozy dinners, or impressing a date.
Beyond the luxurious taste, this recipe is practical. The slow braise requires little hands-on time, so once it’s in the oven, you’re free to relax, prepare sides, or even work on dessert. The next day, leftovers are even more delicious as flavors meld. This is comfort food done right: flavorful, flexible, and deeply satisfying.
Why You’ll Love This Recipe
- Melt-in-your-mouth tenderness – Slow-braising transforms ribs into velvety softness
- Sophisticated flavor, simple method – Red wine and herbs elevate easy ingredients
- Cozy yet elegant – Perfect for special dinners or relaxed family meals
- Hands-off cooking – The Dutch oven does the work while you take a break
- Ideal for make-ahead plans – It tastes even better day two
- Versatile pairings – Serve over potatoes, polenta, or alongside roasted veggies
Ingredients (Serves 6)
- 4 lbs beef short ribs
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (Cabernet, Merlot, Pinot Noir)
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- Fresh parsley, chopped (for garnish)
Step‑by‑Step Instructions
1. Preheat the Oven
Set your oven to 325°F (165°C). This low, even heat ensures a gentle braise, yielding optimal tenderness through extended cooking.
2. Season and Sear
Generously season beef ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear ribs on all sides until beautifully browned. This step builds complexity in flavor.
3. Sauté Aromatics
Lower heat to medium, add onions, carrots, and celery, cooking until softened. Stir in garlic and tomato paste, cooking briefly to release aroma and sweetness.
4. Deglaze with Wine
Pour in red wine and bring to a simmer, scraping up all flavorful browned bits. Let reduce slightly to intensify its essence.
5. Add Herbs and Broth
Add beef broth, Worcestershire sauce, balsamic vinegar, thyme, rosemary, and bay leaves. Nestle ribs in the liquid, ensuring they are mostly submerged.
6. Bake in the Oven
Cover and transfer to the oven. Let braise for 2½ to 3 hours, until meat is fork-tender and falling off the bone.
7. Finish and Serve
Remove from oven, skim any fat from surface, discard herbs and bay leaves. Garnish with parsley and serve hot on a bed of creamy mash, polenta, or crusty bread.
Tips for Success
- Take your time searing each rib to develop rich flavors
- Use a full-bodied red wine you’d enjoy drinking—it enhances the dish
- Resist shortcuts; this recipe shines with time and low heat
- For a silky finish, strain or skim the sauce before plating
- Leftovers deepen in flavor—taste improves with rest
Variations
- Add mushrooms in the final 30 minutes for an earthy boost
- Spice it gently with chili flakes or smoked paprika
- Enrich the sauce: stir in a knob of cold butter at the end for sheen
- Transform it: turn into tacos, over pasta, or atop polenta for variety
Make‑Ahead & Storage
- Makes perfect sense to braise this one or two days ahead. Reheat gently before serving
- Store ribs and sauce together in the fridge for 4 days
- Freeze leftovers in airtight containers for up to 2 months—just thaw overnight before reheating
Frequently Asked Questions
Can I use other cuts of beef?
Yes, chuck roast works well. Short ribs, however, shine with their rich marbling and bone flavor.
Is slow cooking necessary?
Yes. Long, low heat breaks down tough connective tissue for that signature tenderness.
Can I use the slow cooker or Instant Pot?
Absolutely. Sear first, then switch to slow cook on low for 7–8 hours or pressure cook for ~60 minutes.
Is the wine essential?
It adds elegance and complexity. If avoiding alcohol, use extra broth plus a splash of vinegar or grape juice for acidity.
Final Thoughts
Red Wine Braised Beef Short Ribs are a celebration of technique, flavor, and patience. This dish embodies rustic elegance, where humble ingredients transform under slow heat into something sublime. It nourishes more than appetite—it warms the soul. Perfect for memorable dinners, celebrations, or unwinding Sunday meals. Once you savor one tender, wine-kissed bite, you’ll understand why this is a timeless classic.
Red Wine Braised Beef Short Ribs
Ingredients
- 4 lbs beef short ribs
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 2 cups dry red wine Cabernet, Merlot, Pinot Noir
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- Fresh parsley chopped (for garnish)
Instructions
Preheat the Oven
- Set your oven to 325°F (165°C). This low, even heat ensures a gentle braise, yielding optimal tenderness through extended cooking.
Season and Sear
- Generously season beef ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear ribs on all sides until beautifully browned. This step builds complexity in flavor.
Sauté Aromatics
- Lower heat to medium, add onions, carrots, and celery, cooking until softened. Stir in garlic and tomato paste, cooking briefly to release aroma and sweetness.
Deglaze with Wine
- Pour in red wine and bring to a simmer, scraping up all flavorful browned bits. Let reduce slightly to intensify its essence.
Add Herbs and Broth
- Add beef broth, Worcestershire sauce, balsamic vinegar, thyme, rosemary, and bay leaves. Nestle ribs in the liquid, ensuring they are mostly submerged.
Bake in the Oven
- Cover and transfer to the oven. Let braise for 2½ to 3 hours, until meat is fork-tender and falling off the bone.
Finish and Serve
- Remove from oven, skim any fat from surface, discard herbs and bay leaves. Garnish with parsley and serve hot on a bed of creamy mash, polenta, or crusty bread.
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