If you are looking for a dish that effortlessly combines hearty comfort with deep, satisfying flavors, this Red Wine Braised Short Ribs Recipe is an absolute winner. Tender beef short ribs slowly cooked in rich red wine and aromatic herbs result in melt-in-your-mouth meat infused with complex layers of taste. It’s a classic recipe that transforms simple ingredients into something truly extraordinary, perfect for cozy dinners or impressing guests with minimal fuss but maximum flavor.
Ingredients You’ll Need
This Red Wine Braised Short Ribs Recipe relies on a handful of wholesome, quality ingredients, each playing a crucial role in building a luxurious texture, rich flavor, and beautiful color. Every component, from the aromatic vegetables to the robust red wine, comes together beautifully to create a dish that feels both rustic and refined.
- 4–5 bone-in beef short ribs (1.2–1.5 kg/2¾–3¼ lb total): Choose well-marbled ribs for the best tenderness and flavor after slow cooking.
- 1 tsp sea salt flakes: Enhances the natural beef flavor and seasons the meat evenly.
- ½ tsp freshly cracked black pepper, plus extra to serve: Adds a subtle heat and aromatic sharpness that complements the richness.
- 3 tbsp extra-virgin olive oil: For searing the meat and sautéing vegetables, contributing a fruity depth.
- 1 onion, finely diced: Provides sweetness and an essential base for the braising liquid.
- 2 carrots, diced: Adds natural sweetness and vibrant color to the sauce.
- 2 celery stalks, finely diced: Lends an earthy undertone that balances the richness of the meat.
- 1 tbsp freshly minced garlic: Infuses the dish with a warm, pungent aroma.
- 2 tbsp tomato paste: Enhances umami depth and gives the sauce a slight tangy richness.
- 1 tbsp plain (all-purpose) flour: Helps thicken the braising liquid into a luscious gravy.
- 2 cups (500 ml) red wine: The star ingredient that tenderizes and enriches the ribs with deep, fruity notes.
- 2½ cups (625 ml) beef stock: Builds the braising base and layers savory complexity.
- 3 thyme sprigs, plus extra to serve: Adds fresh herbal fragrance to the sauce.
- 1 tsp dried oregano: Offers subtle earthiness that rounds out the flavor.
- 2 dried bay leaves: Introduces a slight floral bitterness that balances the richness.
How to Make Red Wine Braised Short Ribs Recipe
Step 1: Preheat the Oven
Start strong by preheating your oven to 180°C (350°F) or 160°C (325°F) if you have a fan-forced oven. This ensures the perfect environment for slow, gentle cooking that tenderizes the beef without drying it out.
Step 2: Season the Beef
Take those beautiful bone-in short ribs and sprinkle them generously with sea salt flakes and freshly cracked black pepper. This basic seasoning lays the foundation for the robust flavors that will develop as you cook.
Step 3: Sear the Beef
Heat 3 tablespoons of extra-virgin olive oil in a heavy-based, ovenproof pan over medium-high heat. Sear the ribs in batches, about 2 to 3 minutes per side, until they reach a gorgeous golden brown crust. This step locks in flavor and texture—definitely one worth patience for! Set the browned ribs aside on a plate.
Step 4: Add the Vegetables
Reduce the heat to medium and toss in your finely diced onion, carrots, celery, and minced garlic. Cook them while stirring for 3 to 4 minutes until soft and fragrant. These veggies will release sweetness and aroma that build the sauce’s base character.
Step 5: Incorporate Remaining Ingredients
Stir in the tomato paste and let it cook for 1 to 2 minutes, helping to deepen the sauce’s flavor. Then blend in the flour, letting it dissolve fully before pouring in the red wine. Let the mixture bubble away, stirring for 3 to 4 minutes to reduce slightly and intensify. Add the beef stock, thyme sprigs, oregano, and bay leaves, mixing everything together. Return the seared ribs to the pan, ensuring they’re mostly submerged. Bring this all back up to a simmer—it’s the prelude to slow-braised perfection.
Step 6: Bake
Cover the pan tightly with a lid or a double layer of foil to lock in moisture and braise the ribs in the oven for a full 3 hours. This low-and-slow cooking is key to making the beef fall-apart tender. Halfway through, peek in and turn the ribs if one side appears drier, ensuring even cooking and soaking in all that luscious sauce.
Step 7: Serve and Enjoy
Once the meat is delectably tender, serve your red wine braised short ribs with creamy mashed potatoes and steamed broccolini for added freshness. Don’t forget to spoon that glorious pan juice over the top and garnish with extra fresh thyme leaves and a crack of black pepper—it just elevates the whole dish to memorable heights!
How to Serve Red Wine Braised Short Ribs Recipe
Garnishes
Fresh thyme sprigs scattered over the dish bring a burst of fragrant herbal notes and brighten every bite. A little freshly cracked black pepper on top adds a gentle zing that balances the richness. For an even more luxurious touch, a sprinkle of finely chopped parsley or a drizzle of extra-virgin olive oil right before serving works wonders.
Side Dishes
This Red Wine Braised Short Ribs Recipe pairs beautifully with creamy mashed potatoes that soak up all the savory sauce. Steamed broccolini or tenderstem broccoli add a vibrant green crunch and a touch of freshness, cutting through the richness perfectly. Alternatively, buttery polenta or roasted root vegetables complement the hearty meat with their comforting textures.
Creative Ways to Present
For a special occasion, serve the ribs on a rustic wooden board garnished with fresh herbs and accompanied by small ramekins of mustard or horseradish for extra zing. Another idea is to shred the cooled ribs and mix them with the sauce for a decadent red wine beef ragu—then spoon it over creamy polenta or tagliatelle. This recipe can easily inspire many delightful presentations beyond the traditional plate!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover red wine braised short ribs in an airtight container in the refrigerator. The flavors actually deepen after a day or two, making leftovers arguably even more delicious. Consume within 3 to 4 days for the best quality and safety.
Freezing
This recipe freezes exceptionally well. Transfer cooled ribs and sauce to freezer-safe containers or heavy-duty zip bags, removing as much air as possible. Frozen, they can last up to 3 months without losing much of their tender texture or flavor. Label clearly for easy identification.
Reheating
Reheat gently on the stovetop over low heat, covered, stirring occasionally to prevent sticking and to warm evenly. Adding a splash of water or stock can help loosen the sauce if it thickened too much in the fridge. Avoid microwave reheating if possible, as it can dry out the meat and make the texture less appealing.
FAQs
Can I use a different cut of beef for this recipe?
Bone-in short ribs are ideal due to their fat content and connective tissue, which break down beautifully during braising. However, you could substitute with beef chuck roast cut into large chunks, but the texture and cooking time may differ slightly.
What type of red wine works best for braising?
Choose a dry, full-bodied red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid sweet wines, as their sugar content can alter the savory balance of the dish.
Is it necessary to sear the short ribs before braising?
Absolutely! Searing creates a flavorful crust and caramelization that significantly enhances the final taste and appearance of the dish.
Can I prepare this recipe in a slow cooker instead of the oven?
Yes, you can. After searing the ribs and sautéing the vegetables on the stovetop, transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the meat is tender and falling off the bone.
How can I thicken the sauce if it’s too thin after braising?
Remove the ribs and reduce the sauce on the stovetop over medium-high heat until it thickens. Alternatively, stir in a slurry made from equal parts flour and water, cooking briefly to reach desired consistency.
Final Thoughts
There is something truly special about sinking your fork into tender, flavorful short ribs bathed in a decadent red wine sauce. This Red Wine Braised Short Ribs Recipe is a celebration of simple ingredients transformed by patience and love into an unforgettable meal. Whether it’s for a weekend treat or a dinner party centerpiece, you absolutely must give this recipe a try—your taste buds will thank you!
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
Tender and flavorful red wine braised short ribs slow-cooked in a rich sauce made with red wine, beef stock, aromatic vegetables, and herbs. This comforting dish is perfect for a special dinner and pairs wonderfully with creamy mashed potatoes and steamed broccolini.
Ingredients
Short Ribs
- 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 & Sauce
- 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
- 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 to prepare for braising the short ribs.
- Season the beef: Sprinkle salt and freshly cracked black pepper evenly over all sides of the beef short ribs to enhance their flavor.
- Sear the beef: Heat the olive oil in a large, heavy-based, ovenproof pan over medium-high heat. Brown the beef short ribs in batches for 2–3 minutes per side until they develop a golden crust. Remove the ribs and set aside on a plate.
- Add the vegetables: Reduce the heat to medium and add the diced onion, carrots, celery, and minced garlic to the same pan. Cook while stirring for 3–4 minutes until the vegetables soften and release their aromas.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes. Sprinkle the flour over the vegetables and stir until incorporated. Pour in the red wine and cook, stirring regularly, for 3–4 minutes to reduce slightly. Add beef stock, thyme sprigs, oregano, and bay leaves, then return the seared short ribs to the pan, submerging as much meat as possible. Bring the mixture back to a simmer.
- Bake: Cover the pan with a lid or double layer of foil. Transfer it to the preheated oven and braise for 3 hours, or until the meat is very tender and can be easily pulled apart with forks. Check halfway through cooking and turn the ribs if one side appears dry.
- Serve: Plate the short ribs alongside mashed potatoes and steamed broccolini. Spoon the braising juices over the meat and garnish with extra thyme leaves and freshly cracked black pepper for a flavorful finish.
Notes
- The bone-in short ribs cut are preferred for richer flavor and tenderness. Opt for 1.2–1.5 kg total weight for 4 servings.
- Choose a full-bodied red wine like Cabernet Sauvignon or Merlot for the braising liquid to impart deep flavor.
- Turning the meat halfway through cooking helps ensure even braising and prevents drying.
- This dish is ideal for making ahead; the flavors improve when reheated.
- Pair with creamy mashed potatoes and steamed broccolini for a balanced meal.
