Red Wine Short Ribs – Tender, Flavorful Comfort Food

Crispy on the outside and melt-in-your-mouth tender on the inside, this Tender Red Wine Braised Short Ribs Recipe is pure comfort food at its finest. It’s one of those dishes that transforms simple ingredients into a soul-warming feast you’ll want to hug with your fork.

A thick piece of dark brown cooked beef with a rough texture is held by black tongs above a white pot filled with a rich, deep reddish-brown stew. The stew contains darker brown beef chunks, small bright orange carrot pieces, small light yellow onion chunks, and green sprigs of herbs, all simmered in a glossy, thick sauce. The pot rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tender Red Wine Braised Short Ribs Recipe
Top Tip
How to Serve Tender Red Wine Braised Short Ribs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

There’s something wonderfully satisfying about slow-cooked short ribs that just can’t be beat. I’ve made this tender red wine braised short ribs recipe countless times, and each batch feels like a little celebration of rich flavors and cozy vibes.

Unbeatable tenderness: The slow braising process breaks down the collagen, leaving you with short ribs that practically fall off the bone.
Deep, layered flavors: Using red wine, herbs, and veggies builds a savory sauce that's rich without being overpowering.
Perfect for make-ahead meals: It tastes even better the next day, so it’s great for feeding a crowd or prepping in advance.
Versatile serving options: Whether over creamy mashed potatoes or buttery polenta, this dish pairs beautifully with many sides.

Ingredients & Why They Work

Each ingredient in this tender red wine braised short ribs recipe plays a crucial role. The short ribs provide rich beefy flavor, while the red wine adds acidity that balances the dish. Aromatics like onion, carrot, and celery deepen the base, and herbs bring fresh earthiness.

Flat lay of bone-in beef short ribs with trimmed fat, a medium yellow onion diced into cubes, a peeled and diced medium carrot, two stalks of celery diced, six whole uncracked garlic cloves, a few bright green sprigs of fresh rosemary and thyme tied together, two glossy bay leaves, a small white ceramic bowl filled with rich red dry wine, another small white ceramic bowl containing deep brown beef broth, a tiny white bowl with smooth tomato paste, a small white bowl with golden olive oil, and a small white bowl of dark Worcestershire sauce all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in beef short ribs: Choose meaty ribs with good marbling—trimming excess fat helps avoid greasy sauce.
Red dry wine: Pinot Noir or Merlot work beautifully; they add body and complexity to the braise.
Yellow onion, carrot, celery: Classic mirepoix adds sweetness and depth during the sauté.
Tomato paste: Concentrated umami flavor enhances richness and thickens the sauce.
Worcestershire sauce: Adds a tangy, savory boost that complements the beef and wine.
Fresh garlic: Brings aromatic warmth and pungency that's essential here.
Fresh rosemary and thyme: Herb sprigs infuse an earthy, fragrant note as the ribs cook low and slow.
Bay leaves: Add subtle herbal complexity—don’t skip them!
Beef broth: Keeps everything moist and enriches the braising liquid's flavor.
Olive oil: For searing and sautéing—helps build layers of flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love trying small twists on this tender red wine braised short ribs recipe, depending on the season or what’s in my pantry. Feel free to play around with the wine or herbs—you’ll quickly find your favorite combo.

Variation: When I can’t find Pinot Noir, I switch to a bold Cabernet Sauvignon for a richer flavor, which really amps up the sauce’s intensity.
Dietary tweak: For a lower-sodium version, use a low-sodium beef broth and skip or reduce added salt during seasoning.
Slow cooker option: You can transfer everything to a slow cooker after searing and cook on low for 6-8 hours if you prefer a hands-off method.

Step-by-Step: How I Make Tender Red Wine Braised Short Ribs Recipe

A white plate holds a circle of creamy, yellow risotto with visible grains of rice and small red threads, topped in the center by a dark brown, glazed piece of meat with a slightly shiny, textured surface and small green herb pieces scattered over it. The white marbled texture underneath adds a soft contrast, and a fork with a golden handle rests behind the meat near the top edge of the risotto. The dish looks rich and vibrant with a mix of smooth and chunky textures photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season Your Short Ribs

First things first, trim off any excess fat from your short ribs to avoid a greasy sauce. Then, generously season all sides with salt and pepper. This step ensures your ribs won’t just be tender, but also packed with flavor. Take a moment here—don’t rush seasoning; it makes a huge difference!

Step 2: Sear for Flavor

Heat olive oil in a heavy Dutch oven over medium-high heat. Place your short ribs in the pot, making sure not to crowd them, and sear undisturbed until a deep brown crust forms. This caramelization is the foundation of your braise flavor. Patience is key here—don’t flip too soon.

Step 3: Build the Braising Base

With the ribs resting on a plate, add a bit more olive oil to the pot if needed, then toss in diced onions, carrots, and celery. Cook until softened and fragrant—about 6 to 8 minutes. Stir in garlic and tomato paste, letting it cook for another 2 minutes. This step layers in sweet and savory notes that enrich your sauce.

Step 4: Deglaze and Simmer

Pour in the red wine, scraping the browned bits from the bottom with a wooden spoon. Let it simmer briefly—just a couple of minutes should do. Then add beef broth and Worcestershire sauce, bringing everything back to a gentle simmer. These liquids will meld flavors and slowly tenderize the meat.

Step 5: Add Herbs and Return Ribs

Throw in your fresh rosemary, thyme, and bay leaves, seasoning the liquid with a pinch more salt and pepper. Nestle your short ribs back into the pot, making sure they’re mostly submerged. If the liquid doesn’t cover almost all the meat, add more broth now—you want enough for the ribs to braise evenly.

Step 6: Braise Low and Slow

Cover the pot tightly and pop it in your preheated oven at 300°F. Let those ribs cook low and slow for about 3 hours. I usually peek after 2.5 hours just to check tenderness, but be gentle—it’s worth waiting for that perfect collapse when you poke the meat with a fork.

Step 7: Finish and Serve

Once tender, skim off any excess fat from the surface. I use a fat separator for this—it’s a game-changer for a lighter sauce. If you want, thicken the braising liquid with a simple cornstarch slurry for a glossy, rich finish. Serve over creamy mashed potatoes or your favorite side, savoring each bite.

Top Tip

Through making this tender red wine braised short ribs recipe many times, I've found a few tips that truly elevate the final dish. These tricks help avoid pitfalls and ensure beautifully tender ribs with a rich, silky sauce every time.

Don’t skip trimming fat: Removing excess fat before searing keeps the braising liquid from becoming overly greasy.
Sear in batches if needed: Crowding the pan steams the meat instead of browning it. Take your time to get that nice crust.
Make sure ribs are mostly submerged: Add extra broth to keep all the meat braised evenly as the liquid reduces.
Use a fat separator: This handy tool makes removing the fat from your braising liquid simple and elevates the sauce’s flavor and texture.

How to Serve Tender Red Wine Braised Short Ribs Recipe

The image shows six thick pieces of browned meat inside a white pot with a dark blue rim. Each piece has a different side visible, showing a mix of dark brown, crispy edges, and some parts with pinkish hues and marbled fat which glistens in the light. The meat is sprinkled with coarse salt and black pepper, giving a textured appearance. The white pot contrasts with the rich colors of the meat, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep garnishes simple to let the ribs shine—just a sprinkle of fresh chopped parsley or thyme adds a touch of color and freshness. Sometimes, a little grated lemon zest can brighten each bite, especially if your sauce feels too rich.

Side Dishes

Mashed potatoes are my go-to pairing—the creamy texture soaks up all the luscious sauce. I’ve also enjoyed these ribs over buttery polenta or even creamy cauliflower mash for a low-carb twist. Roasted root vegetables on the side bring earthiness and balance.

Creative Ways to Present

For special occasions, I like plating each short rib over individual heaps of luxurious risotto, drizzling the reduced braising sauce over top, and scattering roasted garlic cloves around. It makes the dish feel extra elegant but still relaxed and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover short ribs store wonderfully in an airtight container in the fridge for up to 3 days. I always save the braising liquid too—it keeps the meat juicy and flavorful when reheating.

Freezing

This tender red wine braised short ribs recipe freezes well with the sauce. I portion into freezer-safe containers, seal tightly, and freeze for up to three months. When ready, I thaw overnight in the fridge before reheating gently on the stovetop.

Reheating

To reheat, I warm the ribs slowly in a covered pan with the sauce over low heat to prevent drying out. Sometimes a splash of beef broth helps loosen the sauce if it’s a little thick from chilling.

Frequently Asked Questions:

What type of wine should I use for braising short ribs?

Pinot Noir and Merlot are excellent choices because they’re medium-bodied and complement the beef without overpowering it. Cabernet Sauvignon works well if you prefer a bolder, richer sauce. Just avoid very sweet wines, as they can change the intended balance of flavors.

Can I make this recipe in a slow cooker instead of the oven?

Absolutely! After searing the short ribs and sautéing the vegetables on the stovetop, transfer everything to your slow cooker. Cook on low for 6 to 8 hours or until the ribs are tender and falling off the bone. This method is perfect if you want to set it and forget it.

How do I prevent the braising sauce from being too greasy?

Trimming excess fat from the short ribs before searing helps a lot. Also, after cooking, skim the fat from the surface using a spoon or a fat separator, which sandwiches the liquid from the fat for easy removal. Avoid adding extra oil unless necessary during sautéing.

Can I use boneless short ribs instead of bone-in?

Yes, boneless short ribs can be used, but bone-in typically adds more flavor and richness to the dish. If using boneless, just watch the cooking time as it may be slightly less to avoid drying out.

Final Thoughts

This tender red wine braised short ribs recipe holds a special place in my kitchen because it’s both approachable and impressive. The slow-cooked flavors fill the house with warmth, and the resulting meal feels like a hug on a plate. Trust me, once you make this for your family or friends, it’ll become a go-to crowd-pleaser you’ll return to again and again. So grab a bottle of your favorite red, and let’s get braising!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way