If you are craving a meal that feels like a warm hug on a plate, then this Red Wine Braised Short Ribs Recipe is exactly what you need. Tender, fall-off-the-bone beef enveloped in a rich, flavorful red wine sauce, enhanced by a medley of garden-fresh vegetables and fragrant herbs—this dish transforms simple ingredients into a comforting feast. Perfect for cozy dinners or special occasions, the deep flavors develop slowly with love and patience, making every bite an unforgettable experience that truly showcases the magic of slow-cooked goodness.
Ingredients You’ll Need
These ingredients are straightforward but play crucial roles in building the complex flavors and luscious textures essential to this dish. Each component, from the earthy vegetables to the aromatic herbs, adds depth, richness, and vibrant color to your Red Wine Braised Short Ribs Recipe.
- 4–5 bone-in beef short ribs: The star of the recipe; look for well-marbled ribs for maximum tenderness and flavor after braising.
- 1 tsp sea salt flakes: Enhances the natural flavors of the beef and vegetables.
- ½ tsp freshly cracked black pepper, plus extra to serve: Adds a gentle spicy kick without overpowering the dish.
- 3 tbsp extra-virgin olive oil: Perfect for searing the meat to develop that rich browned crust.
- 1 onion, finely diced: Provides a sweet and savory foundation.
- 2 carrots, diced: Lends a subtle natural sweetness and vibrant color.
- 2 celery stalks, finely diced: Adds an aromatic earthiness that balances the richness.
- 1 tbsp freshly minced garlic: Infuses the stew with a warm, pungent aroma.
- 2 tbsp tomato paste: Boosts umami and thickens the sauce beautifully.
- 1 tbsp plain (all-purpose) flour: Helps create a smooth, velvety sauce.
- 2 cups (500 ml) red wine: Choose a dry, full-bodied variety; it’s the heart of the braise, imparting rich depth and complexity.
- 2½ cups (625 ml) beef stock: Deepens the meaty flavor and balances acidity from the wine.
- 3 thyme sprigs, plus extra to serve: Adds a fresh, herbaceous note that brightens the dish.
- 1 tsp dried oregano: Contributes a subtle warmth and earthiness.
- 2 dried bay leaves: Infuse fragrance that enhances the slow-cooked flavors.
How to Make Red Wine Braised Short Ribs Recipe
Step 1: Preheat the oven
Begin by setting your oven to 180°C (350°F), or 160°C (325°F) if it’s fan-forced. This moderate temperature is perfect for the slow braising process, which tenderizes the meat while allowing the flavors to meld beautifully over time. Preparing the oven first helps everything flow smoothly once your ribs are ready.
Step 2: Season the beef
Generously sprinkle the short ribs with sea salt flakes and freshly cracked black pepper on all sides. This simple step is essential; seasoning early ensures that every bite bursts with balanced flavor. Don’t be shy here—seasoning can make or break the outcome.
Step 3: Sear the beef
Warm the extra-virgin olive oil in a large, heavy-bottomed ovenproof pan over medium-high heat. Sear the short ribs in batches for 2 to 3 minutes on each side until deeply golden and caramelized. This Maillard reaction locks in delicious flavors and creates a beautiful crust. Once seared, set the ribs aside on a plate to rest.
Step 4: Add the vegetables
Turn the heat down to medium and add the diced onion, carrots, celery, and minced garlic to the same pan. Stir and cook for about 3 to 4 minutes, allowing the vegetables to soften and begin releasing their natural sweetness. Using the pan with the beef juices ensures you capture every bit of flavor, making the sauce incredibly rich and aromatic.
Step 5: Add the remaining ingredients
Stir in the tomato paste and cook for 1 to 2 minutes to deepen its flavor. Then mix in the flour until incorporated, which thickens the sauce. Gradually pour in the red wine, stirring as it reduces for 3 to 4 minutes—this step intensifies the sauce’s richness. Next, add the beef stock, thyme sprigs, dried oregano, and bay leaves. Stir everything together before returning the short ribs to the pan. Push the ribs under the liquid as much as possible, then bring it back to a simmer on the stove.
Step 6: Bake
Cover the pan tightly with a lid or double layer of foil, then place it in your preheated oven. Braise the ribs for 3 hours, checking halfway through to turn the meat if one side looks dry. The slow oven heat allows the collagen-rich ribs to break down, resulting in melt-in-your-mouth tenderness. This part requires patience, but watching the meat transform makes it all worthwhile.
Step 7: Serve
Once the ribs are perfectly tender, remove the pan from the oven and prepare to serve. Ladle the ribs with their luscious braising liquid over a creamy bed of mashed potatoes and a side of vibrant, steamed broccolini. A sprinkle of fresh thyme leaves and a crack of black pepper on top adds that final touch of freshness and spice—pure indulgence in every forkful.
How to Serve Red Wine Braised Short Ribs Recipe
Garnishes
Fresh thyme leaves and freshly cracked black pepper are ideal garnishes to elevate the dish, providing a pop of herbal fragrance and a subtle peppery note. You can also add a small drizzle of extra-virgin olive oil or a touch of finely chopped parsley for added color and brightness.
Side Dishes
To accompany your tender short ribs, creamy mashed potatoes are a classic choice, soaking up the rich red wine sauce perfectly. Steamed broccolini or tenderstem broccoli adds a lovely green crunch and freshness, balancing the richness with a bit of earthiness and bite. Roasted root vegetables or buttered green beans also make wonderful alternatives.
Creative Ways to Present
For a more elegant presentation, arrange the short ribs atop a wide spoonful of mashed potatoes, with the vegetables artistically placed alongside. Drizzle the red wine sauce thoughtfully around the plate and garnish with microgreens or edible flowers for a touch of sophistication. Serving the ribs family-style in the braising pan at the table is another cozy, impressive way to share this delicious recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Red Wine Braised Short Ribs keep beautifully in the fridge for up to 3 days. Store the ribs and sauce in an airtight container to preserve moisture and flavor. As the meat has been slow-cooked, it often tastes even better the next day when the flavors have had time to meld further.
Freezing
For longer storage, this Red Wine Braised Short Ribs Recipe freezes exceptionally well. Cool the ribs and sauce completely, then transfer to freezer-safe containers or heavy-duty zip-lock bags. They will keep for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat the ribs slowly on the stovetop over low heat, covered, to prevent drying out. Stir occasionally to warm the sauce evenly and retain the juicy tenderness of the meat. Alternatively, you can reheat in a low oven (around 150°C/300°F) covered with foil. Serve once everything is heated through and deliciously tender again.
FAQs
Can I use a different cut of beef for this recipe?
While bone-in short ribs are ideal for their rich flavor and marbling, you can substitute with other slow-cooking cuts like chuck roast or beef shanks. Keep in mind that cooking times and textures may vary slightly.
What type of red wine is best for braising?
A dry, full-bodied red wine such as Cabernet Sauvignon, Merlot, or a dry Shiraz works wonderfully. Avoid sweet or very light wines, as they can alter the flavor balance of the braising liquid.
Is it necessary to sear the short ribs before braising?
Absolutely! Searing the ribs creates a caramelized crust that adds a deep, savory flavor to the dish. Skipping this step can result in a less flavorful sauce.
Can I prepare the dish ahead of time?
Yes! This recipe is perfect for make-ahead cooking. The flavors deepen overnight, making it an excellent choice for preparing a day in advance and reheating before serving.
How do I make the sauce thicker if needed?
If your sauce is too thin, remove the ribs once cooked and simmer the sauce over medium heat on the stovetop, reducing it to your preferred consistency. You can also whisk in a little more flour or cornstarch dissolved in water if needed, but usually reduction works best.
Final Thoughts
Making this Red Wine Braised Short Ribs Recipe will quickly become one of your favorite culinary adventures. It’s a dish that rewards patience and love with extraordinary flavors, tender textures, and that soul-warming satisfaction only a great braise can bring. Whether for a special occasion or a cozy weekend dinner, these ribs promise to delight your family and friends, leaving everyone asking for seconds.
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 / European
Description
This Red Wine Braised Short Ribs recipe features tender, bone-in beef short ribs slowly braised in a rich mixture of red wine, beef stock, aromatic herbs, and vegetables. Seared to perfection and then oven-braised until fall-off-the-bone tender, these ribs deliver deep, comforting flavors. Served with creamy mashed potatoes and steamed broccolini, this dish makes for an elegant yet hearty meal perfect for family dinners or special occasions.
Ingredients
Beef 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 and Aromatics
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
Braising Liquids and Seasonings
- 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
To Serve
- Freezer-friendly mashed potatoes
- Steamed broccolini (tenderstem broccoli)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) conventional or 160°C (325°F) fan-forced to prepare for braising the short ribs.
- Season the beef: Generously sprinkle the short ribs with sea salt flakes and freshly cracked black pepper on all sides to enhance their flavor before searing.
- Sear the beef: Heat extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Working in batches, cook the short ribs for 2–3 minutes per side until they develop a golden-brown crust. Remove and set aside on a plate.
- Add the vegetables: Reduce heat to medium. In the same pan, add diced onion, carrot, celery, and minced garlic. Cook, stirring occasionally, for 3–4 minutes until the vegetables are softened and fragrant.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes. Sprinkle the flour over the vegetables and stir to dissolve. Gradually pour in the red wine, cooking for 3–4 minutes while stirring to reduce slightly. Add beef stock, thyme sprigs, dried oregano, and bay leaves. Stir to combine.
- Return beef to pan and simmer: Nestle the seared short ribs back into the pan, submerging as much meat as possible in the liquid. Bring the mixture to a gentle simmer on the stovetop.
- Bake (braise): Cover the pan with a lid or a double layer of aluminium foil. Place it in the preheated oven and braise for 3 hours, or until the beef becomes tender enough to pull apart effortlessly with a fork. Check halfway through, turning the ribs if they appear dry on one side.
- Serve: Serve the braised short ribs hot, spooning the rich pan juices over the top. Accompany with creamy mashed potatoes and steamed broccolini. Garnish with fresh thyme leaves and additional black pepper to taste.
Notes
- Use bone-in short ribs for the best texture and flavor; the bones add richness to the braising liquid.
- Choose a dry red wine like Cabernet Sauvignon or Merlot for the braise to complement the beef’s robust flavor.
- The flour helps to thicken the braising liquid into a luscious sauce.
- Turning the ribs halfway through braising ensures even cooking and prevents drying on one side.
- Leftover braising liquid can be strained, skimmed and reduced to make a flavorful gravy.
- This dish pairs beautifully with creamy mashed potatoes and tender steamed broccolini, providing a balanced meal.
