Luxuriously tender short ribs in a velvety wine sauce
Red Wine Braised Short Ribs
Prep Time
20 min
Cook Time
3 hr 30 min
Total Time
3 hr 50 min
Servings
4
4 servings
Difficulty
Medium
Cost
Premium
$$$
Red Wine Braised Short Ribs
Luxuriously tender short ribs in a velvety wine sauce
★4.9(8)
Bone-in short ribs braised in red wine until fall-off-the-bone tender, swimming in a rich, glossy sauce. The ultimate special-occasion comfort food.
20m
Prep Time
210m
Cook Time
230m
Total Time
4
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Braised short ribs are the pinnacle of low-and-slow cooking. Red wine, aromatics, and time transform tough ribs into fork-tender, melt-in-your-mouth meat.
French cuisine teaches us that mastering a few fundamental techniques can transform simple ingredients into something extraordinary. This recipe proves that point beautifully.
This version of Red Wine Braised Short Ribs has been refined through testing to ensure consistently excellent results. The key to this dish is building flavor at every stage, from the initial sear to the final seasoning. Whether you are cooking for a busy weeknight or entertaining guests, this recipe delivers reliable, deeply satisfying results that punch well above its effort level.
Ingredients
- 4 bone-in short ribs (about 3 lbs)
- 2 cups dry red wine
- 2 cups beef broth
- 2 carrots, chopped
- 1 onion, chopped
- 3 tbsp tomato paste
Instructions
- 1
Season short ribs with salt and pepper. Sear on all sides in a Dutch oven with oil until deeply browned. Remove.
- 2
Saute onion and carrots 5 minutes. Add tomato paste and cook 2 minutes. Pour in red wine, scraping up browned bits. Simmer 5 minutes.
- 3
Add beef broth and return short ribs (bone side up). Liquid should come 2/3 up the ribs.
- 4
Cover and braise in a 325°F oven for 3-3.5 hours until meat is fork-tender and falling off the bone.
- 5
Remove ribs. Strain and reduce the sauce on the stove until glossy. Serve ribs with sauce over mashed potatoes or polenta.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Red wineBeef broth + 1 tbsp red wine vinegar
Alcohol-free option
Short ribsBone-in chuck roast
Less expensive, similar braising result
Fresh herbsDried herbs at one-third the amount
Dried herbs are more concentrated. Add them earlier in the cooking process so they have time to rehydrate and release their flavor.
Tips & Storage
Pro Tips
Make this a day ahead—the fat solidifies on top and the flavor deepens dramatically.
Use a bold red wine like Cabernet Sauvignon—don't use anything you wouldn't drink.
Strain the sauce through a fine sieve for a restaurant-quality finish.
Let your protein come to room temperature for 20 to 30 minutes before cooking. Cold meat hitting a hot pan drops the temperature and prevents proper browning.
Deglaze the pan after searing to capture all of those flavorful browned bits. Even a splash of wine, broth, or water turns them into an instant sauce.
Storage
Refrigerate in sauce for up to 5 days. Freezes for up to 3 months.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (120mg) · 4 servings
Calories560
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein42g
Carbohydrates34g
Fat10g
Fiber680mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What are short ribs?
- Beef ribs cut short across the bone. Look for English-cut (one bone per piece).
- Can I use boneless short ribs?
- Yes, but bone-in adds more flavor and richness to the sauce.
- Can I use a different protein?
- Yes. This recipe works with most proteins — swap chicken for pork, beef for lamb, or use firm tofu for a vegetarian version. Adjust cooking times accordingly, as thinner cuts cook faster and denser proteins need more time.
- Can I make this ahead?
- Yes. Prepare the dish up to 24 hours in advance and store it in the refrigerator. Reheat gently on the stovetop or in a 350 degree oven until warmed through. The flavors often improve after a day of resting.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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