Mouthwatering Red Wine Braised Short Ribs Recipe

As a sommelier, I have tasted countless wines and tried numerous beef recipes. But let me tell you, this red wine braised short ribs recipe is like no other – it is truly the best I have ever tasted. The combination of rich and hearty beef short ribs with a full-bodied dry red wine creates a dish that will delight your taste buds and satisfy your hunger.

There’s no denying that cooking beef short ribs can be a challenge – it requires time, patience, and some culinary knowledge. That’s why I am thrilled to share this recipe with you – not only is it easy to follow, but it also guarantees restaurant-quality results.

The ingredients used in this recipe are simple yet flavorful – from fresh herbs like rosemary, thyme, bay leaves, and parsley to the holy trinity of celery, onions, and carrots that forms the foundation of most classic stew dishes. And of course, let’s not forget the star of the show – bone-in beef short ribs that will fall apart tenderly when braised for hours in a Dutch oven with red wine.

I promise you won’t regret giving this recipe a try. Invite your loved ones over for dinner and treat them to the ultimate comfort food – wine-braised beef short ribs that are hearty, flavorful and warming to both stomach and soul. So put on your apron and let’s get cooking!

Why You’ll Love This Recipe

Red Wine Braised Short Ribs (The Best I Have Ever Tasted)
Red Wine Braised Short Ribs (The Best I Have Ever Tasted)

Indulge yourself in the ultimate comfort food with this red wine braised beef short ribs recipe that will leave your taste buds tingling and wanting more. This classic recipe is perfect for those autumn days when you want something warm, homey, and satisfying.

The recipe calls for traditional aromatics like parsley, rosemary, thyme, and bay leaves which add a great depth of flavor to the beef short ribs. The base of the dish is made with tomato paste, garlic cloves, celery ribs, onions, and carrots that balance well with the dry red wine. The result is a divine marriage of flavors that will make your senses dance with joy.

The beef short ribs are seasoned with kosher salt and freshly ground pepper before they are browned in canola oil and olive oil to give them that perfect caramelized crust. Then they are simmered in a dutch oven with full-bodied cabernet sauvignon until they fall apart adding richness to the dish.

This wine-braised beef short ribs recipe shows the importance of using quality ingredients because they will make all the difference in improving the final dish’s taste. The dry red wine used in this recipe is what makes it stand out from other beef short rib recipes. A good rule of thumb when looking for the perfect red wine is to choose a bottle you would drink by itself because cooking with bad wine can ruin any dish.

Without a doubt, this is the best braised beef short ribs recipe out there. You’ll love how easy it is to make and how tasty it is in your mouth. Once you try this recipe, it may become your go-to comfort food on those chilly nights or when entertaining guests at home. So, get cooking today and thank me later!

Ingredient List

 Sink your teeth into tender, succulent red wine braised short ribs.
Sink your teeth into tender, succulent red wine braised short ribs.

Here are the ingredients you will need to make the best Red Wine Braised Short Ribs:

  • Beef Short Ribs: 6 beef short ribs, bone-in, about 6 to 8 ounces each
  • Kosher Salt and Freshly Ground Black Pepper: For seasoning the beef ribs
  • Canola oil: For searing the short ribs
  • Olive oil: For cooking vegetables
  • Onions: 2 large onions, diced
  • Carrots: 2 medium carrots, diced
  • Celery Ribs: 2 celery ribs, diced
  • Garlic cloves: 4 cloves of garlic, minced
  • Tomato Paste: 1 tablespoon of tomato paste
  • Dry Red Wine: 750 ml bottle of full-bodied dry red wine (Cabernet Sauvignon is the classic choice for braising)
  • Beef Stock or Broth: 3 cups of beef stock or broth
  • Parsley Stems/Thyme Sprigs/Rosemary Sprigs/Bay leaves: A handful of mixed herbs tied together with kitchen twine
  • Kosher Salt and Freshly Ground Black Pepper: For seasoning the braising liquid

Note: Make sure to use a good quality dry red wine as it is one of the key components of this recipe.

The Recipe How-To

 These short ribs are cooked low and slow in a full-bodied red wine sauce.
These short ribs are cooked low and slow in a full-bodied red wine sauce.

Step 1: Preheat and Prep

Preheat your oven to 325°F. Season the beef short ribs with kosher salt and freshly ground black pepper. Heat a large Dutch oven over medium-high heat. Add canola oil and brown the short ribs on all sides, then transfer them to a plate.

Step 2: Sauté Aromatics

Reduce the heat to medium, add onion, carrot, and celery to the pot. Sauté until softened about five minutes. Add tomato paste and garlic cloves, cook for another two minutes.

Step 3: Deglaze with Red Wine

Add one bottle of dry red wine into the Dutch oven, stirring and scraping up any browned bits from the bottom of the pot. Bring it up to boiling point before adding two cups of water, fresh parsley, rosemary, thyme, and bay leaves.

Step 4: Braise Short Ribs in Dutch Oven

Add the browned short ribs back into the Dutch oven cover, and braise in your preheated oven for 3 hours or until beef is fall-apart. Skim excess fat from surface halfway through cooking time.

Step 5: Serve Wine Braised Beef Short Ribs

Carefully remove beef short ribs from the Dutch oven onto a serving platter; cover with foil while making sauce. Strain braising liquid through a fine mesh strainer into a saucepan pressing on solids. Heat it over medium heat for about 10 minutes till reduced by half while stirring occasionally. Pour sauce over ribs and serve with your favorite side dishes.

Enjoy your homemade best red wine braised beef short ribs recipe that will become a classic favorite at all your dinner parties!

Substitutions and Variations

 The epitome of comfort food, these red wine braised short ribs will warm you up from the inside out.
The epitome of comfort food, these red wine braised short ribs will warm you up from the inside out.

The beauty of this red wine braised short ribs recipe is that it can be customized according to your taste preferences. Here are some variations and substitutions you can try:

– Wine: While a full-bodied cabernet sauvignon is the classic red wine for this recipe, you can also use other dry red wines such as Merlot or Zinfandel. Just make sure to choose a wine that you would also enjoy drinking since the flavor will come through in the final dish.

– Herbs: The combination of parsley, rosemary, thyme, and bay leaves gives this recipe a wonderful aroma and flavor. However, you can also experiment with other herbs such as oregano, sage, or even a sprig of fresh mint.

– Vegetables: The trio of celery, onions, and carrots (also known as mirepoix) is a classic base for many braised dishes. But if you want to add more vegetables to the mix, you can include diced parsnips, turnips, or mushrooms.

– Oil: Canola oil and olive oil are both good choices for searing the beef short ribs before braising. If you have other high smoke point oils like grapeseed or avocado oil, you can use those too.

– Tomato paste: Tomato paste helps add richness and depth of flavor to the sauce. If you don’t have tomato paste on hand, you can substitute it with an equal amount of tomato sauce or canned diced tomatoes.

– Garlic cloves: If you’re not a big fan of garlic, you can reduce the amount or omit it altogether.

– Cooking time: While three hours is the optimal cooking time for fall-apart tender short ribs, you can adjust the cooking time depending on your schedule and the texture you prefer. Just remember that longer cooking times will result in meltingly soft beef that’s perfect for spooning over creamy polenta or mashed potatoes.

By playing around with these substitutions and variations, you can make this classic red wine braised beef short ribs recipe your own and find the perfect balance of flavors that suit your taste buds.

Serving and Pairing

 The meat is fall-off-the-bone tender and the sauce is rich and flavorful.
The meat is fall-off-the-bone tender and the sauce is rich and flavorful.

As I sat down to savor the meal I had just prepared, I couldn’t help but think how this dish begged for silky mashed potatoes, or perhaps a hearty serving of polenta. Maybe it was the juicy and tender short ribs, or the aromatic sauce with hints of rosemary and thyme that made my taste buds tingle. Whatever it was, I knew that this dish needed a sidekick that could enhance its flavors and not clash with its robustness.

In my humble opinion, there is no better pairing for wine-braised short ribs than a glass of full-bodied red wine. A classic red such as Cabernet Sauvignon would be perfect for this dish. The rich and deep flavors of the wine complement the savory and earthy flavors of the beef and vegetables perfectly.

To fully appreciate this meal, a cozy atmosphere featuring mood lighting and soft music would be ideal. A table set with elegant but simple dinnerware is most fitting for this hearty yet refined meal. Garnish each plate with freshly chopped parsley to add a pop of color and freshness.

As for wine selection, my choice would be to use the same dry red used in the recipe to drink alongside the meal. The braising liquid reduces into an indulgent sauce while cooking so don’t hesitate to spoon some extra onto your meat and veggies.

This soul-warming dish is perfect for impressing guests at your dinner party or enjoying with your loved ones on a chilly night in. So grab your favorite bottle of full-bodied red wine, light some candles, set the table and prepare yourself for a truly delectable experience.

Make-Ahead, Storing and Reheating

 The perfect dish for a cozy night in, with a glass of red wine in hand.
The perfect dish for a cozy night in, with a glass of red wine in hand.

The secret to a successful dinner party is careful planning, and this recipe allows for just that. Red Wine Braised Short Ribs can be made ahead of time and stored in the refrigerator for up to three days or frozen for up to two months. In fact, it is one of those dishes that tastes better when reheated the next day after being braised.

To store the braised short ribs properly, make sure you let them cool completely before placing them in an airtight container. To reheat, place them in a pot over medium heat until warmed through. You may need to add some beef broth or water to thin out the sauce if it thickens too much in the fridge.

Another option is to reheat the short ribs in the oven. Preheat your oven to 325°F and place the meat in a baking dish with its sauce; cover it with foil and bake it for 20 minutes or until heated through. The texture of the softened vegetables will become even more pronounced, and the flavor of rosemary, thyme, and bay leaves will awaken the taste buds once again.

These wine-braised short ribs can also be made on a busy weeknight, as they take about 3 hours to braise while you’re free to do other things. I often make them on Sunday afternoons since it’s so simple & all you need is very few hands-on time while leaving most to your dutch oven (or any pot with a lid) and oven.

With make-ahead options and convenient storing techniques, Red Wine Braised Short Ribs won’t take up too much room in your schedule but will certainly impress dinner guests!

Tips for Perfect Results

 Make sure to have plenty of crusty bread on hand for sopping up all that delicious sauce.
Make sure to have plenty of crusty bread on hand for sopping up all that delicious sauce.

Braising short ribs might seem like a daunting task, but with the right techniques and ingredients, it can be a simple and flavorful dish to prepare. Here are a few tips to ensure that your Red Wine Braised Short Ribs recipe turns out perfectly every time.

1. Use full-bodied red wine

The key to a robust and flavorful Red Wine Braised Short Ribs recipe is to use a full-bodied red wine. Cabernet Sauvignon works great, but you could also try Merlot or Pinot Noir. The richness of the wine will infuse into the beef and make it taste even better.

2. Sear the beef before braising

To lock in all of the flavors, it’s crucial to sear the beef before starting the braising process. This adds a caramelized crust on the beef, enhancing its texture and flavor. It’s especially important when using thicker cuts like bone-in beef short ribs.

3. Don’t overlook the aromatics

The aromatics such as onions, celery ribs, and carrots play an essential role in this dish. They work together to create a deep, complex background flavor for the Red Wine Braised Short Ribs recipe. Don’t be afraid to add some garlic cloves for extra depth of flavor.

4. Choose quality herbs

Herbs such as thyme, rosemary, bay leaves, and parsley add an earthy note that complements the full-bodied red wine ideal for this recipe. Use fresh sprigs whenever possible for maximum impact.

5. Cook low and slow

Braised Short Ribs cook best low and slow; this technique allows the meat to become tender and “fall off the bone.” When making this recipe with a dutch oven or any back pot variation make sure to simmer for at least three hours over low heat with occasional stirring.

With these tips in mind, you’ll be well on your way to creating the best Red Wine Braised Short Ribs recipe you’ve ever made.


Before we wrap up, I want to share with you some of the most frequently asked questions about this recipe for Red Wine Braised Short Ribs. I understand that cooking can bring up a myriad of questions and concerns, so let’s go over these together to ensure that you have all the information you need to create the perfect dish.

What wine is best for red wine braised short ribs?

When preparing a delicious dish like Easy Red Wine Braised Beef Short Ribs, dry red wines such as Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz, or Red Zinfandel are generally recommended. For my recipe, I opted to use a mix of Cabernet and Pinot Noir since that’s what I had available, and it tasted remarkable.

Why are my braised short ribs tough?

Achieving the right texture when cooking short ribs can be tricky. Overcooking them will make the meat too tender and fall apart, while undercooking will make them tough to chew. The crucial part of cooking short ribs is to find that sweet spot just before they lose their shape.

How long does it take to braise a short rib?

To prepare the dish, I recommend covering the pan and baking it in a preheated oven for about 3 hours. It’s important to keep an eye on it and add additional water as necessary. To ensure even cooking, I suggest flipping the ribs over halfway through the process. For the final 20 minutes of baking, it’s best to remove the lid to allow the sauce to thicken and the meat to brown perfectly.

Does short rib get more tender the longer it cooks?

In order to achieve maximum tenderness, the lengthy and gradual cooking of beef short ribs is necessary due to their rich flavorsome fat and connective tissue.

Bottom Line

In conclusion, this red wine braised short ribs recipe is not only delicious but is also perfect for special occasions and family dinners. Made with a full-bodied cabernet sauvignon, the rich and complex flavor of the sauce makes the beef short ribs fall apart and melt in your mouth.

With a variety of herbs and vegetables, this dish provides a depth of flavor that will surely impress your guests’ taste buds. Plus, it is easy to make and can be prepared in advance to save time for busy households.

You can serve this dish with creamy mashed potatoes or soft polenta, which will complement the richness of the sauce. And don’t forget to garnish it with fresh parsley for added freshness.

So why not try this classic red wine braised short ribs recipe at home? With the use of dry red wine and warm spices, you will be amazed at how this simple recipe can turn into a feast-worthy meal. Indeed, it’s one of the best beef short ribs recipes you’ll ever find!

Red Wine Braised Short Ribs (The Best I Have Ever Tasted)

Red Wine Braised Short Ribs (The Best I Have Ever Tasted) Recipe

This is one of my top 2 dishes that I make. I am mainly putting here so I dont lose it.
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Prep Time 30 mins
Cook Time 3 hrs 30 mins
Course Main Course
Cuisine French
Servings 6 rib sets
Calories 171.9 kcal


  • 6 beef short ribs or 5 1/2 lbs beef short ribs
  • salt and pepper
  • 1 tablespoon canola oil or 1 tablespoon olive oil
  • 3 carrots, diced
  • 2 medium onions, diced
  • 3 -4 celery ribs, diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 2 teaspoons parsley
  • 2 tablespoons balsamic vinegar
  • 1 (750 ml) bottle merlot
  • 2 1/2 cups beef stock


  • Heat oil in a heavy pan and brown ribs on all sides. Remove ribs and set aside.
  • Place celery, carrots and onion into the heavy pan. Cook for appx 15 minute Add garlic, bay leaves, thyme, rosemary, parsley and tomato sauce and cook for 3 more minutes.
  • Deglaze pan with vinegar. Add wine and beef broth. Cook and reduce by appx half.
  • Add ribs back into the pan with wine reduction sauce. Place in oven and bake covered @ 325 for appx 2 1/2 -3 hours or until a sharp knife inserted give no resistance when poked.
  • Served over whipped potatoes.

Add Your Own Notes


Serving: 325gCalories: 171.9kcalCarbohydrates: 12.7gProtein: 2.5gFat: 2.7gSaturated Fat: 0.3gSodium: 459.5mgFiber: 2.1gSugar: 5.6g
Keyword < 4 Hours, From Scratch, Meat, One-Dish Meal, Savory
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