If you have a hankering for a dish that wraps you in a warm, flavorful hug, look no further than this Red Wine-Braised Short Ribs Recipe. Imagine beef short ribs cooked so slowly and tenderly that they fall right off the bone, simmered in a luscious blend of red wine, garlic, and fragrant herbs. This is the kind of meal that turns an ordinary evening into a cherished occasion, balancing deep, rich flavors with a comforting, elegant touch. Whether it’s a special family dinner or a cozy night in, this recipe promises to delight every bite.

Ingredients You’ll Need

The image shows a top-down view of cooking ingredients arranged on a white marbled surface. In the center bottom, there are four raw beef ribs with a red and white marbled texture, placed on brown parchment paper. Around them, there are several small white bowls containing different ingredients: bright orange chopped carrots in one bowl, pale green chopped celery in another, white chopped onions in a third, and sliced garlic cloves in a smaller bowl. There is also a small bowl of fresh green thyme leaves and a tiny white bowl with black ground pepper. Two glass measuring cups hold a dark red liquid and a brown broth, respectively. Additionally, there is a wooden small bowl of white salt and a small white cup of a dark sauce. A clear bottle of yellow oil is placed near the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is all about simplicity and quality for this Red Wine-Braised Short Ribs Recipe. Each one plays a crucial role in building layers of flavor, contributing both texture and color to make this dish truly irresistible.

3–4 lbs beef short ribs: The star of the show, these provide the meaty richness and tender texture you’ll love.
2 tbsp olive oil: Helps sear the ribs beautifully, locking in juices and adding a silky finish.
1 onion, chopped: Adds sweetness and depth as it melts down during cooking.
2 carrots, sliced: Bring a subtle earthiness and vibrant color that brighten the sauce.
3 garlic cloves: Infuses the dish with aromatic warmth and a hint of spice.
2 cups red wine: The heart of the braise, it enriches every bite with robust, fruity undertones.
2 cups beef broth: Builds savory depth and keeps the ribs tender throughout the long cook.
2 tbsp tomato paste: Adds a gentle acidity and thickens the sauce into a silky glaze.
1 tsp rosemary: Offers a fragrant herbaceous note that complements the meat beautifully.
Salt & pepper: Essential for seasoning and balancing the complex flavors.

How to Make Red Wine-Braised Short Ribs Recipe

Step 1: Sear the Short Ribs

Start by heating olive oil in a heavy skillet until shimmering. Pat the beef short ribs dry and brown them thoroughly on all sides. This searing step develops a rich crust and locks in moisture, which is key for tender, flavorful meat. Once browned, set the ribs aside to rest while you prepare the vegetables.

Step 2: Sauté the Vegetables

In the same skillet, toss in the chopped onions, sliced carrots, and garlic cloves. Cook them gently until softened and fragrant, about 5 minutes. Stir in the tomato paste and cook for another minute so its sweetness can mellow and meld with the veg, laying the groundwork for your sumptuous sauce.

Step 3: Add Liquids and Herbs

Pour in the red wine, scraping the skillet bottom to lift all those delicious browned bits—this is flavor gold. Follow with the beef broth and sprinkle in rosemary, salt, and pepper. Nestle the short ribs back into the liquid, making sure they’re immersed. This bath of rich, aromatic liquid is what will slowly transform the meat to tender perfection.

Step 4: Braise in the Oven

Cover your pot tightly with a lid or foil and transfer to an oven preheated to 325°F (160°C). Let the short ribs braise gently for 2½ to 3 hours. This slow cooking breaks down the collagen in the meat, making each bite melt-in-your-mouth tender and infusing every shred with that beautiful red wine essence.

How to Serve Red Wine-Braised Short Ribs Recipe

A bowl with creamy mashed potatoes fills the base layer, pale yellow with a smooth, slightly lumpy texture, surrounding a rich dark brown square piece of meat glazed with shiny brown sauce. The sauce pools gently around the meat and slightly over the potatoes. On top of the meat, a few small sprigs of fresh green thyme add a pop of color. The bowl is white and sits on a white marbled surface, near a fork and a soft textured gray cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley adds a burst of color and a fresh herbal note that contrasts the rich sauce perfectly. You could also lightly drizzle some reduced braising liquid over the meat for an extra glossy, flavorful finish that will impress your guests.

Side Dishes

Mashed potatoes or creamy polenta are classic companions to soak up every drop of the luscious sauce. Roasted vegetables or a crisp green salad also provide a refreshing balance to the hearty ribs, rounding out this comforting meal.

Creative Ways to Present

Serve your Red Wine-Braised Short Ribs Recipe over a bed of buttery egg noodles for a satisfying twist, or pile the tender meat atop a crusty slice of rustic bread for an elegant open-faced sandwich. For a dinner party, plating the ribs with a vibrant vegetable purée adds a pop of color and sophistication.

Make Ahead and Storage

Storing Leftovers

Your leftovers will keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the dish even more delicious the next day.

Freezing

This recipe freezes exceptionally well—just let the ribs cool completely, then transfer to a freezer-safe container or heavy-duty bag. Freeze for up to 3 months and thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the ribs in a covered pan over low heat, adding a splash of broth or water if needed to keep the sauce silky. Avoid microwaving to preserve the tender texture and rich flavor.

FAQs

Can I use a slow cooker for this Red Wine-Braised Short Ribs Recipe?

Absolutely! Cooking the ribs on low for about 8 hours in a slow cooker results in wonderfully tender meat while freeing up your oven and hands for other tasks.

What type of red wine is best for braising?

A dry, full-bodied red wine like Cabernet Sauvignon or Merlot works beautifully, adding fruitiness without overpowering the dish’s rich flavors.

Can I make this recipe gluten-free?

Yes, this Red Wine-Braised Short Ribs Recipe is naturally gluten-free as long as your beef broth contains no gluten. Always check labels to be sure.

How do I know when the short ribs are done?

The best sign is meat that pulls away easily from the bone with a gentle poke of a fork and feels tender throughout. This usually takes about 2½ to 3 hours in the oven.

Can I prepare this dish ahead for guests?

Definitely! The flavors improve if made a day in advance. Simply reheat gently before serving and you’ll have a stress-free, spectacular meal ready to impress.

Final Thoughts

There’s nothing quite like the satisfaction of sitting down to a plateful of tender, flavorful Red Wine-Braised Short Ribs Recipe. It’s the kind of dish that invites lingering conversations and warms the heart as much as the belly. I truly hope you give it a try and find as much joy in making and sharing it as I do. Here’s to cozy dinners filled with rich aromas and unforgettable taste!