Mouthwatering Red Wine-Braised Short Ribs Recipe

Are you looking to take your comfort food game to the next level? Look no further than this simple red wine-braised short ribs recipe. Not only will it warm you up on a chilly evening, but it’s also perfect for impressing dinner guests.

Picture this: fall-apart tender beef short ribs, paired with a deep red wine sauce that is both hearty and elegant. It’s truly the best of both worlds. And the best part? This recipe is surprisingly easy to create. Don’t let the mention of “braising” scare you – this dish can be made on the stovetop or in a slow cooker with just a few simple steps.

So why not give it a try? With minimal effort and maximum flavor, this red wine-braised short ribs recipe is sure to become a staple in your comfort food arsenal.

Why You’ll Love This Recipe

Simple Red Wine-Braised Short Ribs
Simple Red Wine-Braised Short Ribs

Are you looking for a hearty and comforting meal to enjoy with your family or friends? Look no further than this delicious recipe for red wine-braised short ribs. What’s not to love about tender, fall-apart beef that’s been slow cooked in a rich and flavorful wine sauce?

This recipe is the perfect way to indulge in a decadent meal without spending hours in the kitchen. Using simple ingredients like diced tomatoes, chicken broth, flour, and garlic, you can create a deep and complex flavor that will impress your taste buds.

But what really sets this recipe apart is the use of red wine. We recommend using a dry red wine like Cabernet Sauvignon – it adds a depth of flavor that pairs perfectly with the beef short ribs. The result is a tender and juicy meat that’s bursting with flavor.

Plus, this recipe is highly customizable! You can easily substitute or add different vegetables like carrots to boost nutrition or adjust the seasoning to your preference. Whether you’re cooking for a crowd or just for yourself, this braised beef short ribs recipe is sure to satisfy.

And don’t be intimidated by the slow-cooking process – we’ve included tips and tricks for making it in both a Dutch oven and a slow cooker. So why wait? Try out this best red wine braised beef short ribs recipe today and taste the magic yourself!

Ingredient List

 Melt-in-your-mouth short ribs braised to perfection
Melt-in-your-mouth short ribs braised to perfection

Here is the ingredient list you will need to make this flavorful and juicy Red Wine-Braised Short Ribs recipe:

  • 5 pounds bone-in beef short ribs

  • 1 tablespoon olive oil

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 2 tablespoons flour

  • 1 tablespoon tomato paste

  • 1 cup dry red wine, such as Cabernet Sauvignon

  • 1 (14.5 oz) can diced tomatoes

  • 1 cup chicken broth or beef broth

  • 1 teaspoon dried thyme leaves

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tablespoons unsalted butter, at room temperature

The Recipe How-To

 Red wine adds depth and richness to these hearty ribs
Red wine adds depth and richness to these hearty ribs

Now that we have all the ingredients prepared, let’s jump into the cooking process. Braising short ribs takes some time and patience, but when done correctly, the result is fall-off-the-bone tender and flavorful meat.

The Process

  1. Preheat your oven to 325°F.
  2. Season 5 pounds of bone-in beef short ribs with kosher salt and freshly ground black pepper (3 teaspoons each).
  3. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
  4. Brown the short ribs in batches until all sides are seared and well-browned for an additionally flavored beefy taste. This should take around 8 minutes per batch, then move them to a large plate and set aside.
  5. In the same Dutch oven, add a chopped onion, and cook for around 5 minutes. Add in 4 diced garlic cloves and continue for another minute until fragrant.
  6. Add 1 tablespoon of flour and 2 tablespoons of tomato paste, stirring constantly for about a minute until well-combined with the onion mixture’s deep red color.
  7. Pour in a dry red wine, such as a cabernet sauvignon (2-3 cups) to deglaze the browned bits from the short ribs.
  8. Add back the browned short ribs along with its juices on top of the cooked tomato-onion mixture.
  9. Pour 2 cups of chicken broth and canned diced tomatoes (14 oz can) into the pot until fully submerged.
  10. Add half-teaspoon dried thyme leaves or two fresh ones tied together with kitchen twine.
  11. Cover your Dutch oven and transfer it into your preheated oven for around 4 hours or until the meat is fall-off-the-bone tender. If you prefer a hands-free approach to cooking, using a slow cooker or a pressure cooker will deliver similar results.

After Braising

  1. Remove the short ribs from the oven and transfer them to a serving platter.
  2. Strain the remaining broth and tomato sauce into a separate bowl to make your wine sauce . With a spoon, remove any extra fat from the liquid’s top.
  3. Melt 2 tablespoons of unsalted butter over medium-low heat in a saucepan. Then pour in the strained wine sauce and cook to your desired consistency.
  4. Drizzle the wine sauce over each of the short rib plates.
  5. This recipe serves up to 8 people.

By following these steps, you will achieve a perfectly braised beef short rib that’s juicy and tender with an irresistible aroma and flavor packed with deep-red wine goodness from a slow braise using cabernet sauvignon — *the best red wine for this dish

Substitutions and Variations

 The perfect comfort food for a cozy night in
The perfect comfort food for a cozy night in

This robust red wine-braised short ribs recipe can be customized to suit your preferences or to suit the ingredients you have on hand. Here are some substitutions and variations to try:

– Wine: Use your favorite dry red wine, such as Cabernet Sauvignon or Merlot, for the best flavor. If you don’t want to use wine, substitute with an equal amount of beef broth.

– Tomato paste: Diced tomatoes can be used in place of tomato paste. In a pinch, use ketchup or barbecue sauce instead.

– Flour: If you’re on a gluten-free diet, use all-purpose gluten-free flour instead.

– Carrots: Add some sliced carrots to the dutch oven or slow cooker along with the onions and garlic for added texture and sweetness.

– Pressure Cooker: If you prefer using a pressure cooker rather than a slow cooker or a Dutch oven, you can make this recipe in just 1 hour! Brown the short ribs in the pressure cooker first, then add the other ingredients and cook at high pressure for 45 minutes. Let pressure release naturally for 15 minutes before opening the lid.

Overall, this recipe is very forgiving and can be tailored to your liking based on your preferences and what’s available in your pantry. Experiment with different ingredients and techniques to create your own unique version of this succulent dish.

Serving and Pairing

 These ribs are so tender, they fall right off the bone
These ribs are so tender, they fall right off the bone

The richness and depth of flavor in this wine-braised short ribs recipe complement hearty side dishes like potatoes, polenta, or roasted root vegetables. A simple green salad is also a great accompaniment to balance out the richness of the dish.

As for wine pairing, it is no surprise that red wine would be the best choice for this dish. The wine used in the recipe, cabernet sauvignon or any other dry red wine, would be an excellent choice to serve alongside the short ribs. The full body and robust tannins of the wine will hold up to the rich and complex flavors of the beef.

If you prefer a different type of red wine, try serving a medium-bodied red such as pinot noir or Syrah. If you are looking for something different, you can also pair this dish with a dry rosé or even a rich white wine like Chardonnay.

Overall, when it comes to serving and pairing this delicious braised short ribs recipe, you have a lot of options to choose from. Don’t be afraid to experiment with different sides and wines to find what works best for your palate.

Make-Ahead, Storing and Reheating

 A dish that will warm your soul on a chilly evening
A dish that will warm your soul on a chilly evening

This red wine-braised short ribs recipe is perfect for make-ahead meals, as the flavors develop and intensify over time. To make ahead, simply prepare the dish as directed, allow to cool to room temperature, and store in an airtight container in the refrigerator for up to 3 days.

For reheating, there are a few options depending on your preference. The first option is to reheat on the stovetop by placing the short ribs and wine sauce in a Dutch oven over medium heat. Cover with a lid and cook for 10-15 minutes until heated through. Alternatively, you can reheat in the oven by placing the short ribs and wine sauce in a baking dish and covering with foil. Bake at 350°F until heated through, about 20-25 minutes.

If you prefer to use a slow cooker or pressure cooker, this recipe can easily be adapted. Simply follow the instructions for browning the short ribs and sauteing the vegetables in a separate pan before adding everything to your slow cooker or pressure cooker. Cook on low heat for 8 hours, or high heat for 4-5 hours if using a slow cooker or according to your specific pressure cooker instructions.

To store leftovers, allow the braised beef short ribs and wine sauce to cool completely before transferring to an airtight container. The dish will keep well in the refrigerator for up to 3 days or in the freezer for up to 3 months. Simply thaw in the refrigerator overnight before reheating using one of the methods mentioned above.

Overall, this red wine-braised short ribs recipe is versatile and easy to store and reheat, making it ideal for busy weeknight meals or special occasions where you want to spend more time enjoying your guests than cooking in the kitchen.

Tips for Perfect Results

 The aroma of red wine and herbs will fill your kitchen
The aroma of red wine and herbs will fill your kitchen

Braising beef short ribs is a delicate task that requires patience and diligence to achieve the best results. That being said, in this section, I will provide you with some tips that can help you make the perfect red wine-braised short ribs.

1. Selecting the right wine

The wine you choose plays a critical role in making this recipe shine. I recommend using a dry red wine like Cabernet Sauvignon for its full flavor body and ability to tenderize the meat without overpowering it.

2. Browning the meat properly

Browning the ribs before cooking is crucial as it creates those deep brown crusty bits, also known as “fond,” that enriches the sauce’s flavor. To get the perfect sear, make sure to thoroughly dry the meat and oil it lightly before browning.

3. Adjusting cooking time based on meat thickness

The thickness of your meat always affects cooking time. If you are working with thick-cut short ribs, expect it to take longer to braise for about 8 hours in a Dutch oven at 350 degrees Fahrenheit. However, if you want to speed up the process, you can use a pressure cooker or slow cooker instead.

4. Adding acid-based ingredients

Incorporating acidic-based ingredients like diced tomatoes or tomato paste towards the end of cooking can help brighten flavors and add depth to your dish. Don’t hesitate to experiment with different aromatics like garlic cloves, dried thyme leaves or onion to balance acidity.

5. Allowing enough resting time

Once done, allow the meat to rest for fifteen minutes before serving to let its flavors integrate further into its interior layers fully. Make sure to degrease your pan juices by pouring them first into a fat separator or skimming off any excess fat that forms on top.

By following these tips, I’m sure that your red wine-braised short ribs will come out fall-apart tender, flavorful and sauce rich.


Before concluding, let me answer some frequent questions you might have about this delicious Red Wine-Braised Short Ribs Recipe.

What is a good wine for braising short ribs?

When making Easy Red Wine Braised Beef Short Ribs, it is advised to choose a dry red wine for the recipe’s maximum flavour. Some examples of dry red wines include Cabernet Sauvignons, Merlots, Pinot Noirs, Shiraz, and Red Zinfandels. I utilized a blend of Cabernet and Pinot Noir as that was what was available to me and it worked well for the dish.

What liquid for braising short ribs?

Ladies and gentlemen, to make a mouthwatering dish of juicy short ribs, you need to first give them a good sear. Once they’re nicely caramelized, move them to a slow cooker and season with a touch of garlic and onion powder. Now, it’s time to add some flavors to the mix. So, pour in some beef broth, red wine, and Worcestershire sauce to make this dish even more indulgent. Before you’re done, don’t forget to throw in a sprig of rosemary to add to the aroma. Then, put a lid on the pot, set your slow cooker to low, and let it cook for a good 8 hours, until the meat is tender and perfect for serving.

How long does it take to braise a short rib?

To create perfectly cooked ribs, cover the pan and place it in the oven for three hours. Don’t forget to check on it every so often to ensure it has enough water. After an hour and a half, flip the ribs over to evenly cook both sides. In the last 20 minutes, remove the lid to let the sauce reduce and the ribs to brown.

What type of red wine is best for short ribs?

Pairing wine with slow-cooked beef short ribs is a delicate art, as you don’t want to overshadow the rich and hearty flavors of the meat. To complement the robust taste, it’s best to choose a medium-bodied red wine with moderate tannin levels. Opting for wine varieties such as Cabernet Sauvignon, Shiraz or Bordeaux would make for impeccable pairings.

Bottom Line

If you’re looking for a soul-warming, comforting meal that boasts deep flavors and fall-apart tenderness, this Simple Red Wine-Braised Short Ribs recipe is an absolute win. Whether you’re planning to make it for a family dinner or a special occasion, the robust and medium-bodied wine sauce will add an extra layer of complexity and richness to the tender short ribs. With a few ingredient swaps or variations, you can also customize the recipe to suit your preferences or dietary restrictions.

So next time you’re in the mood for a hearty and satisfying dish, grab some bone-in beef short ribs, a bottle of dry red wine (Cabernet Sauvignon works best), and some aromatics, and get braising! Trust me; this will be one of the best recipes in your arsenal!

Simple Red Wine-Braised Short Ribs

Simple Red Wine-Braised Short Ribs Recipe

This is tender and tasty. Recipe source: USA Weekend
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Prep Time 30 mins
Cook Time 2 hrs
Course Main Course
Cuisine American
Calories 59 kcal


  • 12 short ribs (about 3 1/2 pounds)
  • 1 tablespoon olive oil
  • salt & fresh ground pepper
  • 1 large onion, cut into medium dice
  • 3 garlic cloves, minced
  • 2 teaspoons dried thyme leaves
  • 3 tablespoons flour

1 1/2 cups each

  • red wine and chicken broth
  • 14 1/2 ounces petite diced tomatoes


  • Adjust rack to lower-middle position and heat oven to 450 degrees. Toss short ribs evenly with oil and a light sprinkling of salt and pepper.
  • Meanwhile heat a heavy-bottomed Dutch oven or soup kettle over medium-high heat. Working in two batches to avoid overcrowding, add short ribs to hot pan. Cook each batch, turning only once, until well-browned on each side, 5 to 6 minutes.
  • Drain all but 1 tablespoon of the fat from the pan. Add onion; sauté until lightly brown and translucent, about 5 minutes. Add garlic and thyme, sauté until fragrant, about a minute. Stir in flour, then wine, followed by chicken broth and tomatoes. Return short ribs to the pot and bring to a simmer.
  • Place a sheet of heavy-duty foil over pot. Use a potholder to press down foil so that it touches stew. Seal foil completely around edges. Place lid snugly on pot. Place pot in oven and cook until ribs are fall-off-the- bone tender, about 1½ hours.

Add Your Own Notes


Serving: 101gCalories: 59kcalCarbohydrates: 8.5gProtein: 1.4gFat: 2.5gSaturated Fat: 0.3gSodium: 4.8mgFiber: 1.4gSugar: 2.9g
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