You want a dinner that makes people whisper “whoa” before the first bite? This is it.

Red Wine Braised Short Ribs are the flex—rich, deep, fall-off-the-bone beef that tastes like a five-hour hug.

You’ll build flavor like a pro with simple moves and everyday ingredients, then let the oven do the heavy lifting.

It’s low effort, high impact, and yes, it makes your kitchen smell like a French bistro. Ready to serve something legendary with almost zero stress?

What Makes This Recipe Awesome

Short ribs are the sweet spot between comfort food and chef vibes.

They’re forgiving, flavorful, and practically impossible to overcook if you keep things low and slow. The red wine adds backbone and acidity, while beef broth and aromatics wrap everything in savory depth.

And the sauce? It reduces into a glossy, spoon-coating glaze that turns mashed potatoes into a lifestyle choice.

Plus, this is a make-ahead masterpiece.

Cook today, reheat tomorrow, and they’ll taste even better. Crowd-pleasing, special-occasion worthy, and surprisingly affordable—name a better trio.

Red Wine Braised Short Ribs That Melt Like Butter

Recipe by Lori AndersonCourse: Beef, Dinner

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

620

kcal

Ingredients

3.5–4 pounds bone-in beef short ribs (English-cut, 2–3 inches thick)
Kosher salt and freshly ground black pepper
2 tablespoons neutral oil (canola, grapeseed, or avocado)
1 large yellow onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
4 garlic cloves, smashed
2 tablespoons tomato paste
2 cups dry red wine (Cabernet Sauvignon, Merlot, or Syrah)
2 cups beef stock (low-sodium)
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 tablespoon balsamic vinegar (optional, for brightness)
1 tablespoon unsalted butter (optional, to finish the sauce)
Chopped fresh parsley, for garnish

Directions

Season like you mean it: Pat ribs dry. Season all sides with kosher salt and pepper. Let them sit 15 minutes while you prep veggies—flavor insurance.
Sear for crust: Heat oil in a heavy Dutch oven over medium–high. Sear ribs in batches, 3–4 minutes per side, until deeply browned. Don’t crowd the pot. Remove to a plate.
Build the flavor base: Add onion, carrot, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until softened and caramelized at edges. Add garlic; cook 30 seconds.
Tomato paste = umami bomb: Stir in tomato paste and cook 2 minutes until brick red and sticky.
Deglaze with wine: Pour in red wine, scraping up browned bits. Simmer 5–7 minutes until reduced by about half.
Broth and herbs: Add beef stock, rosemary, thyme, and bay leaves. Return ribs to the pot, meaty side down. Liquid should come about two-thirds up the ribs. If not, add a splash more stock or water.
Braise low and slow: Bring to a gentle simmer. Cover and transfer to a 325°F (163°C) oven for 2.5–3 hours. Flip ribs once halfway. They’re done when a fork slides in with zero resistance.
Rest and skim: Transfer ribs to a platter. Discard herb stems and bay leaves. Skim fat from the surface of the braising liquid (or chill and remove solid fat later for super clean sauce).
Reduce the sauce: Simmer liquid on the stove 8–12 minutes until it thickly coats a spoon. Stir in balsamic for brightness and whisk in butter for shine, if using. Adjust salt and pepper.
Serve like a boss: Nestle ribs over mashed potatoes, polenta, or creamy parmesan grits. Spoon over that glossy sauce. Sprinkle parsley. Mic drop.

How Long Does It Keep?

Short ribs keep 4 days in the fridge in an airtight container. Reheat gently on the stovetop with a splash of water or stock until warmed through.

For long-term planning, freeze up to 3 months. Thaw overnight in the fridge, then reheat.

Honestly, they taste even better the next day—flavors marry, drama increases.

Healthy Reasons to Try This

Protein-forward: You’re getting a solid hit of high-quality protein to support muscle and satiety.
Iron and zinc: Short ribs offer heme iron (highly bioavailable) and zinc for immune support. FYI, your multivitamin is jealous.
Control the sodium: Using low-sodium broth keeps it balanced without sacrificing flavor.
Built-in portion control: Rich dishes naturally encourage mindful portions—pair with veg-heavy sides for balance.

Nutrition Stats

Per serving (approximate, without sides):

Calories: ~620
Protein: ~38g
Fat: ~40g (about half saturated)
Carbohydrates: ~10–12g
Sodium: ~650mg (varies by broth and salt)

Note: Skimming chilled fat or using leaner ribs can lower fat and calories.

You do you.

Tips to Prevent Errors

Don’t skip the sear. That crust equals flavor. Pale ribs = bland sauce.
We’re not doing bland.
Reduce the wine. If you don’t cook off enough wine, the sauce can taste sharp. Let it simmer until it smells mellow and fruity, not boozy.
Keep it low and slow. Braise at a gentle simmer.
A rolling boil toughens meat. If the oven runs hot, drop to 300°F.
Mind the liquid level. Too little dries out ribs; too much dilutes flavor.
Two-thirds up the sides is the sweet spot.
Season in layers. Salt the meat, taste the sauce after reducing, then adjust. Over-salted braises are a pain to fix.
Rest before serving. Five to ten minutes lets juices settle and sauce cling.
Patience pays off—shocking, I know.

Different Ways to Make This

Slow Cooker: Sear ribs and sauté aromatics in a skillet first. Transfer everything to a slow cooker with wine and stock.
Cook on low 8–9 hours. Reduce sauce on stovetop before serving.
Pressure Cooker/Instant Pot: Sear on sauté mode, add liquids, and cook at high pressure for 45–50 minutes.
Natural release 15 minutes. Reduce sauce on sauté.
Mushroom Boost: Add 8 ounces cremini mushrooms after searing the ribs.
Extra umami, extra luxury.
Tomato Twist: Add a 14-ounce can of fire-roasted tomatoes for a richer, slightly tangy sauce.
Herb Swap: Use bay and oregano for a more Mediterranean vibe, or add star anise and orange peel for a subtle, aromatic curveball.
No Alcohol: Replace wine with a mix of beef stock and 1/2 cup pomegranate or black cherry juice plus 1 tablespoon red wine vinegar. Still delicious, zero buzz.

FAQ

What wine is best for braising?

Choose a dry red with good body—Cabernet Sauvignon, Merlot, or Syrah.

Cook with something you’d drink, but don’t overthink it. The wine should be dry, not sweet, and around the $10–$18 range works great.

Can I use boneless short ribs?

Yes, but bones add flavor and help with presentation.

If using boneless, reduce cooking time slightly (check at 2 hours in the oven or 40–45 minutes under pressure). Aim for fork-tender, not shredded.

Why is my meat tough?

Two usual suspects: too hot or not long enough.

Keep a gentle simmer and give it time. Collagen needs hours to break down into silky gelatin—science doing magic, IMO.

How do I make the sauce thicker?

Reduce longer on the stovetop until it coats a spoon.

For extra body, mash a few cooked vegetables into the sauce or swirl in a teaspoon of cornstarch slurry. Don’t over-thicken—you want glossy, not gravy-cake.

What should I serve with it?

Mashed potatoes, polenta, parmesan grits, or buttered egg noodles are classics.

For lighter vibes, serve with roasted carrots, garlicky green beans, or a crisp arugula salad.

Can I make it ahead?

Absolutely. In fact, it’s better.

Cook a day ahead, chill, remove solid fat, reheat gently, and reduce the sauce to your ideal thickness. Hosting made easy.

Do I need a Dutch oven?

It helps, but any heavy, oven-safe pot with a tight lid works.

In a pinch, sear in a skillet, then transfer to a deep baking dish and cover tightly with foil.

Closing Notes

Red Wine Braised Short Ribs are the dinner equivalent of a standing ovation: rich, tender, and wildly satisfying. You’re layering simple techniques for maximum payoff, then letting time do the heavy lifting.

Make it once and it’ll be in your rotation forever. Bonus: the leftovers might start a bidding war at your fridge—consider yourself warned.

Red Wine Braised Short Ribs That Melt Like Butter

What Makes This Recipe Awesome