A cozy plate of red wine braised short ribs served over risotto or mashed potatoes is the perfect soul-warming comfort food.
The short ribs are seared until golden brown, and then simmered for hours in a flavorful red wine braising liquid until the meat falls right off the bones. It’s a dish meant to warm you from the inside out!
I can’t wait for you to try it, and see just how easy it is to impress your family and friends with a restaurant-quality meal right at home!
Red wine braised short ribs is a dish that is elegant enough for special occasions, yet simple and comforting enough for cozy dinners at gome. It’s a classic that everyone I know loves!
There’s something about the succulent fall-apart short ribs, and the rich braising liquid that makes my heart happy. I always make it once winter comes, just like my other cozy dinner meals such as my Dutch Oven Beef Stew, Dutch Oven Pot Roast, and Apple Cider Pork Roast. Or try my Red Wine Braised Beef, which is an similar option if you’re not that into short ribs.
These red wine braised short ribs are right up there as one of my favorites. Tender, juicy ribs are seared first to form a caramelized crust, and then simmered for three hours in a red wine braising liquid until the meat just falls off the bone.
Letting it braise low and slow for 3 hours also gives the ribs a chance to absorb all of that flavorful goodness, and get ultra tender. Prep is quite easy and simple, and takes just 30 minutes. It’s a low maintenance recipe, so just sit back and relax while the oven does all the work!
I always serve the short ribs over Saffron Risotto, but it’s also great over Creamy Mashed Potatoes or Spinach Mashed Potatoes. However you choose to serve yours, it will still result in a restaurant-quality meal without having to leave the comfort of your home!
Why I love making red wine braised short ribs:
- Effortless yet impressive! With just 30 minutes of prep work, the oven does the rest.
- Fall-apart goodness. These ribs fall right off the bone! Tender, juicy, and they melt in your mouth.
- Comforting: Rich bone-in short ribs braised served on a bed of risotto is what dreams are made of. There’s nothing cozier than that.
- Great for any occasion: Whether you’re making it for Valentine’s Day, an anniversary, or just because, this recipe is amazing.
- Makes great leftovers: These braised short ribs taste just as good (some might say better!) the next day. Although you may not have any leftovers since they are so good!
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Ingredient Notes
You only need a few simple ingredients to make this delicious red wine braised short ribs recipe. Below, I included a few notes from recipe testing that I hope you find helpful. As always, quantities are listed in the recipe card down below.
- Short ribs: Use bone-in short ribs. You want the big blocks of short ribs, not the thinly sliced ones. Find ones that don’t have too much fat, if possible. Otherwise, the braising liquid can get very fatty.
- Diced onion, carrots, and celery: This trio is a true flavor builder for the braising liquid! It’s the base flavor of all kinds of sauces, gravies, soups, and stews.
- Tomato paste: Adds acidic and umami elements for color, consistency, and richness of flavor.
- Worcestershire sauce: I always add this to my stews and braises. The flavors are amazing!
- Garlic: Can be minced or crushed.
- Thyme, rosemary sprigs, bay leaves: The aromatics! They play an important role in developing depth of flavor. Use fresh.
- Dry red wine: Pinot noir, Merlot, or Cabernet Sauvignon are all good choices.
- Beef broth: Along with the wine, this provides the liquid for braising. Use store-bought or homemade beef broth, regular or low sodium. It all works.
- Salt, pepper, olive oil: To season the meat and for searing. This helps to lock in the moisture and form a flavorful crust.
Step-by-Step Tutorial
Prepping takes about 30 minutes, and the rest is just oven time. It does need to be braised in the oven for 3 hours. It’s low-maintenance, so just let the oven do its thing while you relax. Let me show you how I make it!
Step 1 | Sear the short ribs
Before you begin, preheat the oven to 300 degrees F. Trim any excess fat off the ribs (this prevents the liquid from getting too fatty), and season generously with salt and pepper on all sides.
Heat olive oil in a large 6-quart Dutch oven over medium-high heat. Once hot, sear the short ribs, and let them sear undisturbed before flipping. Do this on all sides until a beautiful crust is formed. Set the ribs aside on a plate.
Step 2 | Build the flavor base
This is where the veggies and aromatics come into play!
To the same pot, add a little bit more oil and sauté the onions, carrots, and celery until softened. This should be about 6-8 minutes, using a wooden spoon to stir occasionally so nothing burns. If it looks like certain spots are burning, add a splash of broth.
Next, stir in the garlic for another 1 minute until fragrant, and add the tomato paste, stirring to coat. By now, it should smell amazing!
Step 3 | Add liquid and return the ribs
Pour in the red wine. Use a wooden spoon to stir and deglaze any brown bits on the bottom of the pot. Bring the liquid to a simmer, and then add the beef broth and Worcestershire sauce.
Return the ribs to the pot, making sure to almost submerge them under the liquid. The ribs should be covered almost entirely, so add more broth if needed. This is because, as it cooks, the alcohol will cook down, reducing the amount of liquid in the pot. So, we need to make sure there’s enough.
Step 4 | Braise for 3 hours
Place the Dutch oven lid on top and transfer it to the preheated oven. Cook it for 3 hours until the meat is fall-apart tender and the aromas in your house have everyone waiting at the dinner table!
Just before serving, skim off the excess fat. You can do this with a slotted spoon, but a fat separator makes it a lot easier. Optional: If you want to thicken the sauce, in a small saucepan, add 2 teaspoons of cornstarch diluted with water and simmer for a few minutes until thickened.
Serve red wine braised short ribs over mashed potatoes or risotto and a side of vegetables. Drizzle extra braising liquid overtop. And that’s how you make wonderful red wine braised short ribs!
How to Prevent a Fatty Braising Liquid
A common problem with braising a fatty cut of meat, like short ribs, is that it will render a lot of fat while cooking. It’s what helps keep the meat moist and provides extra flavor, so it will happen to a degree no matter what. However, there are things you can do to minimize that:
- Remove the extra fat. Your ribs should come with plenty of marbling, but trim off any excess.
- Sear well to render most of the fat. Once you’ve seared the beef, if you find there is a lot of fat leftover in the pot. If there’s too much, remove some, but keep about 2-3 tablespoons to sauté the vegetable base.
- Low temperature braise. Braise low and slow (300 degrees F) to tenderize the meat and break down the collagen. It’s worth packing your patience!
- Separating the fat. Lastly, once you remove the lid, skim any fat off the top with a spoon, but it will be a lot faster if you use a fat separator.
Make Ahead and Freezing
You can make braised short ribs in their entirety, and once they cool, keep them refrigerated for 2-3 days. Reheat in the microwave oven until warmed through and serve.
You can also freeze it for up to 2 months. Transfer everything (including the liquid) to a freezer-safe container or freezer bag to keep frozen. Thaw it in the fridge overnight and reheat it over the stovetop.
Pairing and Serving Ideas
You’ll love these red wine braised short ribs over any starchy carb that can soak up the juices! Here are my favorites:
- Saffron Risotto
- Butternut Squash Risotto (makes a great fall meal!)
- Creamy Mashed Potatoes
- Fluffy Mashed Potatoes
- Roasted Garlic Mashed Potatoes
Some bread would be nice too! Try my Cheesy Garlic Bread. Round out your meal with your favorite vegetable side dish, such as these Sautéed Brussels Sprouts or my family’s House Salad, and dinner is served!
More hearty, comfort food recipes to try this season:
Recipe FAQs
I use a 6-quart Dutch oven. If you don’t have a Dutch oven, you can do all the searing and sautéeing in a regular pot, and then transfer everything to a baking pan. Cover tightly with multiple layers of foil to trap in heat.
I would not recommend that. Braising is a combination technique. First it’s searing, then it’s simmering. Without it, you’re not getting the full benefits and maximum flavor. Plus, the fat will not render properly, and so your liquid will be too fatty.
If you prefer to cook without wine, you can substitute with extra beef broth and a splash or two of extra Worcestershire sauce.
Sure you can! Sear over the stovetop first and cook on LOW for 8 hours.
Tips for Success
- Find short ribs that have nice marbling, but that are not too fatty. If they come with a fatty meat cap, remove that first, as well any excess fat.
- Use the thick pieces of short ribs type, not the thinly sliced type.
- Sear undisturbed on each side until they develop a nice crust. If pulled out too fast, they may lack flavor.
- Low and slow braising. For best results, braise at low temperature (300 degrees F) for 3 hours, undisturbed. By using low heat, the collagen in the meat will soften and tenderize without becoming tough or dry.
- Add enough liquid to cover almost all of the meat. The liquid will reduce quite a lot, so make sure there is enough to account for that.
- I use a 6-quart Dutch oven for this recipe.
- While you do need patience here, it’s a low maintenance recipe, so sit back and relax while the oven does its job!
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Red Wine Braised Short Ribs
Equipment
Ingredients
- 3 to 4 pounds beef short ribs (bone-in) - excess fat trimmed, about 6 pieces, see note below
- Salt and pepper
- Olive oil
- 1 large yellow onion - diced
- 1 medium carrot - peeled and diced
- 2 stalks celery - diced
- 2 tablespoons tomato paste
- 3 teaspoons Worcestershire sauce
- 6 cloves micend garlic - or crushed
- 6 sprigs fresh rosemary and thyme - tied using kitchen twine
- 2 bay leaves
- 2 cups red dry wine – Pinot Noir - Merlot, Cabernet Sauvignon
- 2 ½ to 3 cups beef broth - plus more as needed
Instructions
- Preheat oven to 300 degrees F.
- Make sure excess fat is removed from the short ribs. This will prevent too much fat in the braising liquid later on.
- Season the short ribs with salt and pepper on all sides generously.
- Then, in a large Dutch oven pot or oven-proof pot, heat 3 tablespoons of olive oil over medium-high heat. Sear the short ribs on all sides until beautifully browned and a crust forms. Transfer to a plate and set aside. Tip: Let each side sear undisturbed for a better sear.
- Add a few more drizzles of oil into the pot. Cook the diced onions, carrot, and celery until softened, about 6 to 8 minutes. Add tomato paste and garlic, and sauté for another 2 minutes until fragrant.
- Stir in the red wine, scraping any brown bits from the pot using a wooden spoon. Bring to a simmer until slightly reduced. Next, add the beef broth and Worcestershire sauce, and bring back to a simmer.
- Add the tied rosemary and thyme, as well as the bay leaves. Season with salt and pepper to taste.
- Return the seared short ribs, nesting them under the liquid. The liquid should cover almost all of the ribs – if not, add more broth because it will reduce by half by the time it's done cooking. Bring to a simmer and cover with lid tightly.
- Transfer to the preheated oven and let it cook for 3 hours or until fall-apart tender.
- When ready, skim off excess fat or, better yet, use a fat separator to make it easier. Discard the fat.
- Optional: Thicken the juices with about 2 teaspoons of cornstarch diluted with 1 tablespoon water. Bring to a low simmer until thickened to your liking.
- Serve the short ribs over mashed potatoes or risotto, and top with the juices and some of the vegetables. Enjoy!
Notes
- Short ribs: Choose well-marbled ribs without excess fat. Trim any fatty meat caps before searing. Use the thick chunks of short ribs, not the thinly sliced kind.
- If you can’t find bone-in short ribs, boneless will work too.
- The liquid should cover almost all of the meat, as it will reduce by half during the 3 hours of cooking time.
- Braising: Cook low and slow at 300F for a good 3 hours. This keeps the meat tender and moist. Don’t rush the process.
- Thickening Sauce (optional): Separate fat, then simmer juices with 2-3 tsp cornstarch mixed with 1 tbsp water until thickened.
- Freezing: Freeze, with the liquid and all, for up to 3 months. Thaw in the fridge overnight and reheat over the stovetop.
- Make ahead and storage: These store very well for 2-3 days. Reheat in the microwave over.
- Red wine choices: Pinot Noir, Merlot, or cabernet Sauvignon.
- If not using wine, replace with more beef broth and extra Worcestershire sauce for that tangy flavor.
- Bone-in short ribs: Boneless will work too, but the flavor is better with bone-in.
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