Red Wine Braised Short Ribs are a rich, savory dish that delivers fall-off-the-bone tenderness with deep, bold flavors. Slow-cooked in a flavorful red wine sauce with aromatic vegetables, these short ribs are perfect for a cozy dinner or an elegant meal. Whether served over mashed potatoes, creamy polenta, or buttered noodles, this dish is a true comfort food classic.

Ingredients

For the Short Ribs

• 4 lbs (1.8 kg) bone-in beef short ribs
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 large onion, diced
• 2 large carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups (480 ml) dry red wine (Cabernet Sauvignon or Merlot)
• 2 cups (480 ml) beef broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves

Directions

Step 1: Prepare the Short Ribs

1. Pat the short ribs dry with paper towels and season generously with salt and black pepper.

Step 2: Sear the Short Ribs

2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate.

Step 3: Sauté the Vegetables

4. In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes until softened.
5. Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes.

Step 4: Deglaze with Red Wine

6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes until slightly reduced.

Step 5: Add Broth and Herbs

7. Return the short ribs to the pot and add the beef broth, rosemary, thyme, and bay leaves.
8. Bring to a gentle simmer, then cover and transfer to a preheated oven at 325°F (163°C).

Step 6: Braise the Short Ribs

9. Cook for 2 ½ to 3 hours, or until the meat is tender and easily pulls away from the bone.

Step 7: Finish and Serve

10. Remove the short ribs from the pot and skim excess fat from the sauce.
11. If desired, simmer the sauce on the stovetop for 10-15 minutes to reduce and thicken.
12. Serve the short ribs over mashed potatoes, polenta, or pasta, drizzled with the rich sauce.

Notes

• Best wine to use: Choose a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir for deep flavor.
• Make-ahead: Braised short ribs taste even better the next day. Store in the refrigerator overnight and reheat before serving.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Why This Recipe Works

Slow braising breaks down the tough connective tissues in short ribs, making them incredibly tender. The red wine and beef broth create a luxurious sauce, while the aromatic vegetables add depth and richness.

Conclusion

Red Wine Braised Short Ribs are the ultimate comfort food, packed with deep flavors and melt-in-your-mouth tenderness. Whether for a holiday meal or a cozy weekend dinner, this dish is sure to impress. Try it today and enjoy a restaurant-quality meal at home!