If you’re craving a soul-warming, melt-in-your-mouth comfort dish, you absolutely need to try this Red Wine Braised Short Ribs Recipe. It’s a spectacular combination of tender, fall-off-the-bone beef infused with rich red wine flavors, hearty vegetables, and fragrant herbs. Every bite offers a luxurious depth that just feels like a big, cozy hug on a plate. Whether it’s a special dinner or a weekend treat, this recipe turns simple ingredients into an unforgettable feast that you’ll want to share again and again.
Ingredients You’ll Need
This Red Wine Braised Short Ribs Recipe uses straightforward, pantry-friendly ingredients that come together to create incredible flavor and texture. Each component plays a vital role — the short ribs provide rich beefiness, the vegetables lend sweetness and earthiness, and the red wine brings that luscious depth and complexity you’re after.
- 4–5 bone-in beef short ribs (1.2–1.5 kg/2¾–3¼ lb total): The star of the show for tender, flavorful meat that braises beautifully.
- 1 tsp sea salt flakes: Enhances meat flavor and helps to tenderize during searing.
- ½ tsp freshly cracked black pepper plus extra to serve: Adds a subtle punch and balances richness.
- 3 tbsp extra-virgin olive oil: Perfect for searing the ribs and sautéing vegetables without overpowering.
- 1 onion, finely diced: Builds savory foundation with slight sweetness.
- 2 carrots, diced: Adds a natural sweetness and color contrast.
- 2 celery stalks, finely diced: Complements the carrot and onion with aromatic crunch.
- 1 tbsp freshly minced garlic: Gives aromatic warmth and depth.
- 2 tbsp tomato paste: Intensifies umami and gives the braise a beautiful red tint.
- 1 tbsp plain (all-purpose) flour: Helps thicken the sauce to a luscious consistency.
- 2 cups (500 ml) red wine: Infuses deep, rich flavor and tenderizes the meat as it cooks.
- 2½ cups (625 ml) beef stock: Provides savory liquid to braise the meat until ridiculously tender.
- 3 thyme sprigs, plus extra to serve: Adds herbal brightness that cuts through the richness.
- 1 tsp dried oregano: Brings a fragrant earthiness that complements the meat.
- 2 dried bay leaves: Imparts subtle warmth and complexity to the sauce.
- Freezer-friendly mashed potatoes: Creamy partner that soaks up every bit of delicious sauce.
- Steamed broccolini (tenderstem broccoli): Adds fresh, lightly bitter crunch for balance.
How to Make Red Wine Braised Short Ribs Recipe
Step 1: Preheat the Oven
Before anything else, get your oven ready. Set it to 180°C (350°F) or 160°C (325°F) if you’re using a fan-forced oven. Having the oven at the perfect temperature ensures your short ribs braise slowly and evenly, giving you that melt-in-the-mouth texture that makes this dish so special.
Step 2: Season the Beef
Pat those hearty beef short ribs dry and then sprinkle them generously with sea salt flakes and freshly cracked black pepper. Don’t rush this step because seasoning is key to building layers of flavor right from the beginning.
Step 3: Sear the Beef
Heat up your extra-virgin olive oil in a large, heavy-based ovenproof pan over medium–high heat. Sear the ribs in batches for 2–3 minutes per side until they’re gorgeously golden brown. This caramelization locks in the juices and creates a deeply savory base for the sauce. Once done, remove the ribs and set them aside.
Step 4: Add the Vegetables
Lower the heat to medium, then toss in the diced onion, carrot, celery, and garlic. Stir them frequently and cook for 3–4 minutes until they soften and release their natural sweetness. This layer of aromatics is essential for that rich, homey flavor that makes this Red Wine Braised Short Ribs Recipe unforgettable.
Step 5: Add the Remaining Ingredients
Stir in the tomato paste and cook it for 1–2 minutes. Then sprinkle over the flour and mix it in, allowing it to dissolve completely — this will thicken your sauce beautifully. Pour in the red wine, letting it simmer and reduce for 3–4 minutes, which concentrates its flavor. Add the beef stock, thyme sprigs, dried oregano, and bay leaves, stirring to combine everything. Nestle the short ribs back in, trying to submerge them as much as possible. Bring it up to a gentle simmer; this is where the magic begins.
Step 6: Bake
Cover your pan tightly, either with a lid or double layers of foil, and place it in the preheated oven. Let those ribs braise for about 3 hours — the slow cooking tenderizes the meat until it falls apart with just a fork. Halfway through, check on them and turn the ribs if one side looks a bit dry, ensuring that all pieces remain perfectly moist.
Step 7: Serve
When your ribs are gloriously tender, it’s time to plate up. Serve the ribs with creamy mashed potatoes and steamed broccolini. Spoon the luscious pan juices all over the top and sprinkle with extra thyme leaves and fresh black pepper for a fragrant and peppery finish. The combination of the tender meat, silky sauce, and fresh greens is simply unbeatable.
How to Serve Red Wine Braised Short Ribs Recipe
Garnishes
A sprinkle of fresh thyme leaves and a few grinds of black pepper elevate this dish by adding a pop of herbal brightness and a hint of spice. You could also try a little chopped fresh parsley or a drizzle of high-quality olive oil for added freshness and sheen.
Side Dishes
Mashed potatoes are the traditional partner here, and for good reason — their creamy texture soaks up the luscious sauce like a dream. Steamed broccolini or tenderstem broccoli offers a slightly bitter and crisp contrast, balancing the richness of the short ribs perfectly. Roasted root vegetables or buttery polenta are excellent alternatives if you want to switch things up.
Creative Ways to Present
For a stunning presentation, arrange the short ribs atop a bed of creamy mashed potatoes, then heap the vegetables and red wine reduction over the top. Serving in rustic cast-iron skillets individually can be both charming and practical. Don’t forget to garnish with fresh herbs and a sprinkle of finishing salt to make every plate look as inviting as it tastes.
Make Ahead and Storage
Storing Leftovers
This Red Wine Braised Short Ribs Recipe tastes even better the next day, once the flavors have mingled a bit more. Store leftovers in an airtight container in the fridge for up to 3 days. Just be sure to reheat gently to keep the meat tender and juicy.
Freezing
If you want to enjoy this delicious meal later, freeze the cooled ribs and sauce in a sealed container or heavy-duty freezer bag for up to 3 months. Remember to thaw them overnight in the fridge for the best texture.
Reheating
Reheat leftovers on the stovetop over low heat, gently warming the ribs in their sauce to prevent drying out. You can cover the pan to keep moisture in. Alternatively, reheating in a low oven also works beautifully and helps maintain that silky sauce consistency.
FAQs
What cut of beef works best for this Red Wine Braised Short Ribs Recipe?
Bone-in beef short ribs are ideal because the bones add flavor and the meat is well-marbled, which keeps the ribs tender during the long, slow braise.
Can I use a different type of wine?
Yes! A full-bodied red wine like Cabernet Sauvignon, Merlot, or Shiraz works wonderfully. Just avoid wines that are too sweet or very light because they won’t provide the deep flavor this dish needs.
Is it necessary to brown the short ribs before braising?
While you can skip this step, searing the ribs first adds an incredible depth of flavor through caramelization, which really elevates the overall dish.
Can I prepare this dish in a slow cooker or Instant Pot?
Absolutely. For a slow cooker, sear the ribs separately, then cook on low for about 6-8 hours. In an Instant Pot, use the sauté function to brown the meat and then pressure cook on high for about 45 minutes.
How do I make the sauce thicker?
If your braising liquid is too thin after cooking, remove the ribs and simmer the sauce on the stove until it reduces and thickens. You can also mix a little flour or cornstarch with cold water and stir it in for a quick fix.
Final Thoughts
Trust me, once you try this Red Wine Braised Short Ribs Recipe, it will quickly become a go-to recipe that you reach for when you want to impress or just indulge in something deeply comforting. The combination of tender meat, lush sauce, and vibrant sides makes for a dish that feels like a celebration of good food and great company. Grab your wine, get cooking, and enjoy every flavorful moment!
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Red Wine Braised Short Ribs Recipe
- Total Time: 3 hours 20 minutes
- Yield: 4 servings 1x
Description
This Red Wine Braised Short Ribs recipe features tender, flavorful beef slow-cooked in a rich red wine and beef stock sauce, enhanced with aromatic vegetables and herbs. Braised in the oven to perfection, these short ribs are served with creamy mashed potatoes and steamed broccolini for a comforting and elegant meal.
Ingredients
Beef and Seasoning
- 4–5 bone-in beef short ribs (1.2–1.5 kg / 2¾–3¼ lb total)
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper, plus extra to serve
- 3 tbsp extra-virgin olive oil
Vegetables and Aromatics
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
Liquids and Flavorings
- 2 tbsp tomato paste
- 1 tbsp plain (all-purpose) flour
- 2 cups (500 ml) red wine
- 2½ cups (625 ml) beef stock
- 3 thyme sprigs, plus extra to serve
- 1 tsp dried oregano
- 2 dried bay leaves
To Serve
- Freezer-friendly mashed potatoes
- Steamed broccolini (tenderstem broccoli)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) or 160°C (325°F) fan-forced. This ensures the oven is ready for the slow braising process.
- Season the beef: Sprinkle the beef short ribs thoroughly with sea salt flakes and freshly cracked black pepper on all sides to enhance the flavor before searing.
- Sear the beef: Heat the extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium-high heat. Cook the short ribs in batches for 2–3 minutes on each side until golden brown and caramelized. Set the browned ribs aside on a plate.
- Cook the vegetables: Reduce the heat to medium, add the diced onion, carrot, celery, and minced garlic to the pan. Cook while stirring for 3–4 minutes until the vegetables are softened and fragrant.
- Add tomato paste and flour: Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Then sprinkle in the plain flour and stir to dissolve fully, which will help thicken the braising liquid.
- Add liquids and herbs: Pour in the red wine while stirring and cook for 3–4 minutes to reduce slightly. Add the beef stock, thyme sprigs, dried oregano, and bay leaves. Stir everything together, then return the seared short ribs to the pan, making sure to submerge as much of the meat as possible in the liquid. Bring the mixture to a simmer on the stovetop.
- Braise in the oven: Cover the pan with a lid or a double layer of foil and place it in the preheated oven. Braise the short ribs for 3 hours, or until the meat is tender enough to be pulled apart with two forks. At the halfway point, check the ribs and turn them over if one side appears dry to ensure even cooking.
- Serve: Remove the short ribs from the oven and serve hot with freezer-friendly mashed potatoes and steamed broccolini. Spoon the rich pan juices over the ribs and vegetables. Garnish with extra thyme leaves and freshly cracked black pepper if desired.
Notes
- For the best cut, select bone-in short ribs with good marbling for tenderness and flavor.
- Choose a full-bodied red wine like Cabernet Sauvignon or Merlot for depth in the braising liquid.
- Checking and turning the ribs halfway through braising prevents uneven cooking and dryness.
- This dish pairs excellently with creamy mashed potatoes and lightly steamed greens to balance the rich flavors.
- The pan juices can be strained and reduced further on the stovetop if you prefer a thicker sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
