There is something utterly magical about sinking your teeth into tender, melt-in-your-mouth beef that has been lovingly cooked for hours in rich, flavorful red wine. This Red Wine Braised Short Ribs Recipe is exactly that kind of culinary treasure—a hearty, soul-satisfying dish that feels luxurious yet approachable. With every bite, you experience deep notes of savory beef enriched by aromatic herbs, sweet vegetables, and of course, that velvety, red wine-infused sauce. Whether you’re cooking for a cozy dinner or aiming to impress guests, this recipe invites you to slow down and savor something truly special.
Ingredients You’ll Need
Ingredients You’ll Need
This Red Wine Braised Short Ribs Recipe relies on a handful of simple but essential ingredients that each bring their own magic: robust beef, fresh vegetables, aromatic herbs, and bold wine. These ingredients work together to create layers of flavor and an irresistible texture that keeps you coming back for more.
- 4–5 bone-in beef short ribs (1.2–1.5 kg/2¾–3¼ lb total): Choose ribs with good marbling for the richest taste and tenderest result.
- 1 tsp sea salt flakes: Enhances all the flavors naturally without overpowering.
- ½ tsp freshly cracked black pepper, plus extra to serve: Adds a gentle heat and earthiness.
- 3 tbsp extra-virgin olive oil: Perfect for searing the ribs to develop that beautiful crust.
- 1 onion, finely diced: Provides sweetness that balances the savory elements.
- 2 carrots, diced: Adds color and subtle sweetness to the braising liquid.
- 2 celery stalks, finely diced: Lends aromatic depth and keeps the flavors grounded.
- 1 tbsp freshly minced garlic: A burst of pungent flavor that complements the meat perfectly.
- 2 tbsp tomato paste: Brings acidity and richness, enhancing the sauce’s complexity.
- 1 tbsp plain (all-purpose) flour: Helps thicken the luscious sauce.
- 2 cups (500 ml) red wine: The star liquid that infuses every bite with deep, fruity notes—pick a dry, full-bodied wine you love to drink!
- 2½ cups (625 ml) beef stock: Adds savory umami, boosting the meaty character.
- 3 thyme sprigs, plus extra to serve: Fresh herbaceous fragrance that brightens the heavy flavors.
- 1 tsp dried oregano: Earthy and slightly peppery, it rounds out the herb profile.
- 2 dried bay leaves: Subtle floral and herbal notes that deepen the aroma of the braise.
- Freezer-friendly mashed potatoes: The perfect creamy base to soak up those rich juices.
- Steamed broccolini (tenderstem broccoli): Adds a fresh, crisp contrast to the hearty meat and sauce.
How to Make Red Wine Braised Short Ribs Recipe
Step 1: Preheat the Oven
Start by getting your oven ready at 180°C (350°F) or 160°C (325°F) if using a fan-forced oven. A steady, moderate temperature is key to slowly tenderizing those ribs without drying them out.
Step 2: Season the Beef
Generously sprinkle the short ribs all over with sea salt flakes and freshly cracked black pepper. This simple seasoning helps to highlight the natural flavors of the beef once it cooks down.
Step 3: Sear the Beef
Heat your extra-virgin olive oil in a large, heavy-based ovenproof pan over medium-high heat. Sear the ribs in batches for 2 to 3 minutes per side until every piece has a gorgeous golden brown crust. This Maillard reaction is where flavor really develops. Once seared, set the ribs aside on a plate.
Step 4: Add the Vegetables
Lower the heat to medium, then add your diced onion, carrot, celery, and the minced garlic to the same pan. Stir frequently for 3 to 4 minutes until the vegetables soften and release their sweet aromas, soaking up any leftover browned bits from the beef.
Step 5: Build the Braising Liquid
Stir in the tomato paste, cooking for 1 to 2 minutes to deepen its flavor. Sprinkle over the flour and mix it well until fully incorporated. Then pour in the red wine, allowing it to bubble gently for 3 to 4 minutes, which helps the alcohol simmer off and concentrates its fruity, tannic character.
Step 6: Add Stock and Herbs, Return Beef to Pan
Pour in the beef stock and add the thyme sprigs, oregano, and bay leaves. Stir everything to combine before gently nestling the ribs back into the liquid. Aim to submerge as much meat as possible to ensure even cooking and moisture retention. Bring the mixture just back up to a simmer on the stovetop.
Step 7: Braise in the Oven
Cover the pan with a lid or a double layer of foil and place it in the preheated oven. Let it braise low and slow for 3 hours. Around halfway, peek in to turn the ribs over if one side seems drier—this helps achieve consistent tenderness throughout. The meat is done when it can be pulled apart effortlessly with two forks.
Step 8: Serve and Enjoy
Serve these luscious short ribs atop creamy mashed potatoes, with steamed broccolini on the side for brightness and texture. Don’t forget to spoon plenty of the thickened pan juices over everything, and sprinkle with fresh thyme leaves and an extra crack of black pepper for that finishing touch.
How to Serve Red Wine Braised Short Ribs Recipe
Garnishes
Fresh thyme sprigs and a touch of cracked black pepper do wonders as garnishes. They lift the dish visually and scent-wise, giving each bite a fresh herbaceous note that perfectly balances the richness of the meat and sauce.
Side Dishes
Mashed potatoes are the classic pairing, especially if you make them creamy and smooth—they soak up the sauce like a dream. For some vibrant greens, steamed broccolini or tenderstem broccoli adds a tender crunch and a bright pop of flavor that contrasts wonderfully.
Creative Ways to Present
If you want to elevate this Red Wine Braised Short Ribs Recipe for a special occasion, plate the ribs over individual mounds of mashed potato, drizzle sauce around the plate, and garnish with microgreens or edible flowers. Alternatively, shred the ribs and pile the beef onto creamy polenta for a comforting twist that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover ribs and sauce hold up beautifully. Store them in an airtight container in the fridge for up to 3 days, allowing the flavors to even intensify overnight—making the next-day meal just as spectacular.
Freezing
This dish freezes exceptionally well thanks to its rich sauce. Freeze in portions with plenty of sauce to avoid drying out. They’ll keep for up to 3 months. When ready, thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the ribs slowly in a saucepan over low heat until just heated through, stirring occasionally and adding a splash of water or stock to loosen the sauce if it thickens too much. Avoid microwaving if possible, to preserve texture and flavor.
FAQs
What cut of short ribs is best for this recipe?
Bone-in beef short ribs with good marbling are ideal for this recipe because the fat keeps the meat tender and flavorful during the slow braise. Avoid very lean ribs, which can dry out.
Can I use a different type of wine?
Yes! Choose a dry red wine that you enjoy drinking, such as Cabernet Sauvignon, Merlot, or Syrah. Avoid sweet or heavily oaked wines as they can overpower the dish.
How do I know when the ribs are done?
The ribs are perfectly cooked when the meat is so tender it easily pulls apart with two forks. This usually takes around 3 hours of braising in the oven.
Can I make this recipe in a slow cooker?
Absolutely! After searing the ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours until tender. Just be sure to adjust liquid as needed.
What can I serve instead of mashed potatoes?
Polenta, creamy cauliflower mash, or even buttered egg noodles all pair wonderfully with the rich sauce and tender ribs for a delicious alternative.
Final Thoughts
If you want to treat yourself or wow your guests with a dish that feels indulgent yet is surprisingly straightforward, this Red Wine Braised Short Ribs Recipe is your go-to. The combination of melt-away beef, robust red wine sauce, and fresh herbs is timeless comfort food that’s perfect any time of year. Give it a try—you might just find your new favorite weeknight or special occasion meal!
Print
Red Wine Braised Short Ribs Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This rich and hearty Red Wine Braised Short Ribs recipe features tender, slow-braised beef cooked in a flavorful red wine and herb sauce. Perfectly paired with creamy mashed potatoes and steamed broccolini, this dish is ideal for a comforting dinner that fills the home with irresistible aromas.
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
Flavorings and Liquids
- 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) if using a fan-forced oven to prepare for braising.
- Season the beef: Sprinkle the beef short ribs with sea salt flakes and freshly cracked black pepper evenly on all sides to enhance their flavor.
- Sear the beef: Heat the olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Add the short ribs in batches and cook each side for 2–3 minutes until they develop a golden, browned crust. Remove the ribs and set them aside on a plate.
- Add the vegetables: Lower the heat to medium, and in the same pan, add the diced onion, carrots, celery, and minced garlic. Cook and stir for 3–4 minutes until the vegetables have softened and become fragrant.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes. Sprinkle the flour over the vegetables, stirring continuously until dissolved. Pour in the red wine and cook, stirring occasionally, for 3–4 minutes to reduce slightly. Add the beef stock, thyme sprigs, dried oregano, and bay leaves, stirring to combine. Return the seared beef ribs to the pan, submerging as much of the meat as possible in the liquid. Bring to a gentle simmer on the stovetop.
- Bake: 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 until the meat is tender enough to be easily pulled apart with two forks. Check halfway through and turn the ribs if one side appears dry to ensure even cooking.
- Serve: Remove the ribs from the oven and serve them alongside creamy mashed potatoes and steamed broccolini. Spoon the pan juices over the top for added flavor and garnish with extra thyme leaves and a sprinkle of freshly cracked black pepper if desired.
Notes
- For the best short ribs, choose bone-in cuts with good marbling for tenderness and flavor.
- Use a full-bodied red wine such as Cabernet Sauvignon or Merlot for a richer sauce.
- If you prefer a thicker sauce, reduce the cooking liquid on the stovetop after braising to concentrate flavors.
- This dish can be prepared a day ahead; flavors deepen when reheated gently.
- The recipe pairs beautifully with creamy mashed potatoes and steamed broccolini but can also be served with polenta or crusty bread to soak up the sauce.
