If you are looking for a meal that perfectly combines comfort and elegance, this Red Wine Braised Short Ribs Recipe is a total winner. Rich, tender beef short ribs slowly cooked in a robust red wine sauce create an unforgettable dining experience that tastes like it took all day, even though the process is straightforward. The deep flavors developed through braising, paired with simple but flavorful vegetables and herbs, make this dish a standout for dinner parties or cozy family meals. Once you try this recipe, it’s sure to become one of your all-time favorites to share and enjoy together.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each playing a key role in building the layers of flavor, tender texture, and inviting color for this Red Wine Braised Short Ribs Recipe.
- 4–5 bone-in beef short ribs (1.2–1.5 kg/2¾–3¼ lb total): Choose well-marbled ribs for the best flavor and tenderness after slow braising.
- 1 tsp sea salt flakes: Enhances the meat’s natural flavors without overpowering them.
- ½ tsp freshly cracked black pepper: Adds a subtle spicy note; plus extra for seasoning at the end.
- 3 tbsp extra-virgin olive oil: Used for searing to develop a richly caramelized crust on the ribs.
- 1 onion, finely diced: Provides a sweet, savory base that melts into the sauce.
- 2 carrots, diced: Add gentle sweetness and texture to the braising liquid.
- 2 celery stalks, finely diced: Balances the dish with aromatic depth.
- 1 tbsp freshly minced garlic: Gives a fragrant kick without overwhelming the other flavors.
- 2 tbsp tomato paste: Concentrates umami and acidity, boosting the sauce’s richness.
- 1 tbsp plain (all-purpose) flour: Thickens the sauce beautifully without clumping.
- 2 cups (500 ml) red wine: The star ingredient that tenderizes the meat while infusing it with complex, fruity notes.
- 2½ cups (625 ml) beef stock: Creates a hearty, savory liquid perfect for slow cooking.
- 3 thyme sprigs: Gives a fresh, herbal aroma that complements the beef.
- 1 tsp dried oregano: Adds a warm, earthy undertone to the braise.
- 2 dried bay leaves: Infuse subtle hints of pine and clove flavors.
- Freezer-friendly Mashed Potatoes: Ideal for soaking up the luscious sauce and making the meal extra comforting.
- Steamed broccolini (tenderstem broccoli): Provides a fresh, slightly bitter green balance to round out the plate.
How to Make Red Wine Braised Short Ribs Recipe
Step 1: Preheat the oven
Start off by heating your oven to 180°C (350°F) or 160°C (325°F) if using a fan-forced oven. This creates the perfect environment for the slow braising process that turns the ribs tender and flavorful.
Step 2: Season the beef
Generously sprinkle your short ribs with sea salt flakes and freshly cracked black pepper on all sides. This simple seasoning is critical for building a flavorful crust during searing.
Step 3: Sear the beef
Heat the olive oil in a heavy-based, oven-safe pan over medium-high heat. Working in batches, brown the ribs for 2 to 3 minutes on each side until you see a golden, caramelized color. Don’t rush this step—it locks in flavor and forms a delicious base for the sauce. Set the browned ribs aside once done.
Step 4: Add the vegetables
Drop the heat to medium and add your diced onion, carrots, celery, and minced garlic to the same pan. Stir these for about 3 to 4 minutes until softened and fragrant, soaking up any leftover brown bits from the ribs.
Step 5: Add the remaining ingredients
Mix in the tomato paste and cook, stirring, for 1 to 2 minutes so it caramelizes slightly. Then sprinkle the flour into the pan, stirring it until fully dissolved. Pour in the red wine and simmer for 3 to 4 minutes to reduce slightly and intensify the flavor. Next, add the beef stock, thyme sprigs, oregano, and bay leaves. Combine everything well, then nestle the short ribs back into the pan, making sure as much meat as possible is covered by the liquid. Bring the whole dish gently back to a simmer.
Step 6: Bake
Cover the pan with a lid or tightly with foil, then transfer it to the oven. Let it braise for 3 hours, stirring and turning the ribs halfway through to prevent drying out. After this slow cooking, the beef will be fall-apart tender, enriched with all the succulent juices.
Step 7: Serve
Once out of the oven, serve your short ribs steaming hot atop creamy mashed potatoes with a side of bright steamed broccolini. Spoon plenty of the luscious pan juices over everything and finish with extra thyme leaves and cracked black pepper for that elegant touch.
How to Serve Red Wine Braised Short Ribs Recipe
Garnishes
A sprinkle of fresh thyme leaves and a little cracked black pepper make the dish look inviting and bring a lovely fresh aroma. If you like, add a small handful of chopped parsley for a pop of color and brightness against the deep red sauce.
Side Dishes
The classic choice here is creamy mashed potatoes, especially ones that freeze well so you can prep them ahead. Their smooth texture is perfect for soaking up the complex red wine sauce. For greens, steamed broccolini or tenderstem broccoli adds freshness and a slight crunch to balance the richness of the ribs.
Creative Ways to Present
For a special occasion, serve the ribs on a large wooden board with rustic mashed potato dollops, scattered thyme sprigs, and roasted baby carrots or pearl onions alongside. Another fun twist is plating them with buttered polenta or creamy risotto to give a different texture but still complement the sauce beautifully.
Make Ahead and Storage
Storing Leftovers
Your leftover Red Wine Braised Short Ribs Recipe will keep beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so reheated portions often taste even better!
Freezing
If you want to save your cooked ribs for longer, freeze them in a tightly sealed container. This dish freezes extremely well for up to 3 months. Just be sure to cool it completely before freezing to preserve texture and flavor.
Reheating
To reheat, slowly warm the ribs over low heat on the stove or in an oven-safe dish at 160°C (325°F) until thoroughly heated. Adding a splash of beef stock or water can help loosen the sauce if it thickened too much during storage.
FAQs
Can I use a different cut of beef instead of short ribs?
While short ribs are ideal because of their perfect fat content and connective tissue, you can use other braising cuts like chuck roast. Just be aware the cooking time and texture will vary slightly.
What kind of red wine is best for braising?
Choose a dry, full-bodied wine like Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid very sweet or inexpensive cooking wines, as the flavor will concentrate during braising.
Can I prepare this recipe in a slow cooker?
Absolutely! After searing the ribs and softening the vegetables on the stovetop, transfer everything to a slow cooker. Cook on low for 6–8 hours or until the meat is tender and falling apart.
Is this recipe suitable for making ahead for guests?
Yes, it’s perfect for entertaining because you can braise the ribs a day or two in advance. The sauce benefits from resting, and on serving day, all you need to do is gently reheat and serve.
How thick should the sauce be when it’s done?
The sauce should be rich and slightly thickened from the tomato paste and flour but still loose enough to generously coat the ribs and mashed potatoes. If it’s too thin, simmer uncovered a bit longer before serving.
Final Thoughts
I can’t recommend this Red Wine Braised Short Ribs Recipe enough if you want to impress without stress. It’s a classic crowd-pleaser that feels luxe but is approachable to make. Give it a try and enjoy the wonderful satisfaction of tender, flavorful ribs that bring everyone to the table with smiles. You’ll love how this recipe becomes your go-to for special dinners and cozy weekend meals alike.
Print
Red Wine Braised Short Ribs Recipe
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Red Wine Braised Short Ribs recipe delivers tender, flavorful beef slow-cooked in a rich red wine and aromatic herb sauce. Perfectly seared short ribs are braised alongside vegetables and herbs in the oven until meltingly tender, served best with creamy mashed potatoes and steamed broccolini for a comforting and elegant meal.
Ingredients
Beef Short Ribs 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 Flavorings
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
- 2 tbsp tomato paste
- 1 tbsp plain (all-purpose) flour
Liquids and Herbs
- 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
Serving Suggestions
- 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, preparing it for slow braising.
- Season the beef: Sprinkle the beef short ribs evenly on all sides with sea salt flakes and freshly cracked black pepper to enhance the natural flavor of the meat.
- Sear the beef: Heat extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Cook the short ribs in batches, searing each side for 2–3 minutes until they develop a golden-brown crust. Remove the ribs and set aside on a plate.
- Add the vegetables: Lower the heat to medium. In the same pan, add the diced onion, carrots, celery, and minced garlic. Stir and cook for 3–4 minutes until the vegetables soften and begin to caramelize, picking up flavors from the seared meat.
- Add remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes. Sprinkle the flour over the vegetables and stir it in thoroughly. Gradually add the red wine, stirring as you cook for 3–4 minutes to reduce slightly. Pour in the beef stock, and add thyme sprigs, dried oregano, and bay leaves. Stir everything together, then return the short ribs to the pan, submerging them as much as possible in the liquid. Bring the mixture back to a simmer.
- Bake and braise: Cover the pan with a lid or a double layer of foil to trap moisture. Place it in the preheated oven and braise for 3 hours, or until the beef is so tender it can be pulled apart easily with two forks. Check at the halfway point and flip the ribs to ensure even cooking and prevent drying.
- Serve: Remove from the oven and serve the braised short ribs with creamy mashed potatoes and steamed broccolini. Spoon some of the flavorful pan juices over the meat, and garnish with extra fresh thyme leaves and a crack of black pepper for brightness and aroma.
Notes
- For the best flavor and texture, choose bone-in short ribs, which add richness to the braising liquid.
- Select a good quality dry red wine such as Cabernet Sauvignon or Merlot for depth of flavor.
- Use an ovenproof heavy-based pan that can go from stovetop to oven to allow seamless cooking and better caramelization.
- Turn the ribs halfway through cooking to ensure even braising and prevent one side from drying out.
- This dish pairs wonderfully with mashed potatoes and steamed vegetables like broccolini to balance the richness.
