If you have ever wished for a dish that feels like a warm hug after a long day, this Red Wine Braised Short Ribs Recipe is exactly what you need. Imagine tender beef ribs simmered slowly in a rich, aromatic red wine sauce, infused with earthy thyme, sweet carrots, and deep tomato notes. Each bite melts effortlessly in your mouth, offering layers of flavor that only slow braising can deliver. This recipe blends simplicity with sophistication, making it a perfect centerpiece for gatherings or a special weekend dinner that brings comfort and joy to the table.
Ingredients You’ll Need
Each ingredient in this Red Wine Braised Short Ribs Recipe plays a starring role, combining to create a dish full of depth and character. These simple pantry staples and fresh produce work together beautifully, balancing rich meatiness with fresh, savory flavors and a luscious sauce that will have everyone asking for seconds.
- 4–5 bone-in beef short ribs (1.2–1.5 kg/2¾–3¼ lb total): Choose meaty ribs with good marbling for maximum tenderness and flavor.
- 1 tsp sea salt flakes: Enhances all the flavors and helps season the meat deeply.
- ½ tsp freshly cracked black pepper, plus extra to serve: Adds a gentle heat and bright spice to complement the rich sauce.
- 3 tbsp extra-virgin olive oil: For a gorgeous sear and to carry the flavors of the veggies.
- 1 onion, finely diced: Builds a fragrant and sweet base for the sauce.
- 2 carrots, diced: Bring subtle sweetness and beautiful color contrast to the dish.
- 2 celery stalks, finely diced: Adds earthiness and texture to the foundation of the sauce.
- 1 tbsp freshly minced garlic: Infuses the dish with a warm, aromatic punch.
- 2 tbsp tomato paste: Concentrates flavor and deepens the color of the braising liquid.
- 1 tbsp plain (all-purpose) flour: Helps thicken the sauce for that luxurious, silky finish.
- 2 cups (500 ml) red wine: The heart of the braise, tenderizing meat and lending rich complexity; choose a dry variety you enjoy drinking.
- 2½ cups (625 ml) beef stock: Adds a savory backbone and amplifies the meaty flavors.
- 3 thyme sprigs, plus extra to serve: Provides herbal notes that brighten and balance the sauce.
- 1 tsp dried oregano: Brings subtle Mediterranean earthiness to the mix.
- 2 dried bay leaves: Infuses the stew with a gentle herbal warmth throughout the long cooking.
How to Make Red Wine Braised Short Ribs Recipe
Step 1: Preheat the Oven
Start by setting your oven to 180°C (350°F) to ensure it’s nicely warmed when your short ribs are ready to go in. This temperature is perfect for gently coaxing the meat to become tender while allowing the sauce to reduce beautifully during braising.
Step 2: Season the Beef
Generously sprinkle sea salt flakes and freshly cracked black pepper all over the short ribs. Don’t be shy here, as seasoning every side will create a tasty crust when seared and make sure the flavors penetrate deeply during cooking.
Step 3: Sear the Beef
Heat your olive oil in a heavy-based, ovenproof pan over medium-high heat. Working in batches, cook the short ribs for 2 to 3 minutes on each side until they develop a stunning golden-brown crust. This caramelization locks in juices and flavors, so take your time here. Once browned, set the ribs aside on a plate.
Step 4: Add the Vegetables
Turn the heat down to medium and add the diced onion, carrot, celery, and minced garlic to the same pan. Stir frequently and cook for about 3 to 4 minutes, until the vegetables have softened and the kitchen is filled with that inviting aroma of sautéed goodness.
Step 5: Add the Remaining Ingredients
Stir in the tomato paste and let it cook for 1 to 2 minutes to caramelize slightly, which enhances the sauce’s richness. Then sprinkle the flour over the vegetables and stir well until it’s fully incorporated. Gradually pour in the red wine, stirring often to release all those delicious browned bits from the pan’s bottom. Let this simmer for 3 to 4 minutes to reduce a little. Add the beef stock, thyme sprigs, dried oregano, and bay leaves, mixing everything nicely. Nestle the short ribs back into the pan, trying to submerge as much as you can in the liquid. Bring it back to a gentle simmer.
Step 6: Bake
Cover the pan tightly with a lid or a double layer of foil and transfer it to your preheated oven. Let the ribs braise for approximately 3 hours, until the meat is so tender it practically falls off the bone. It’s a good idea to check halfway through and turn the ribs over if one side looks dry. That slow, low heat will break down collagen and create a richly flavored, unctuous sauce that’s nothing short of magical.
Step 7: Serve
Once your Red Wine Braised Short Ribs Recipe is perfectly cooked, serve it hot with creamy mashed potatoes and vibrant steamed broccolini for contrast. Spoon the luscious pan juices generously over the top and finish with a sprinkle of fresh thyme and a crack of black pepper. This is comfort food elevated to an unforgettable experience.
How to Serve Red Wine Braised Short Ribs Recipe
Garnishes
Simple garnishes elevate this dish beautifully. Fresh thyme leaves add a burst of herbal brightness that complements the deep, rich red wine sauce. A fresh crack of black pepper right before serving adds a subtle spice note, awakening the palate with each bite.
Side Dishes
The ultimate accompaniments for this Red Wine Braised Short Ribs Recipe are creamy mashed potatoes and steamed broccolini. The mashed potatoes soak up the savory sauce perfectly, while the broccolini lends a crisp texture and a fresh, slightly bitter contrast to the richness of the meat.
Creative Ways to Present
For a fun twist, try serving the ribs atop buttery polenta or creamy cauliflower mash. You can also shred the meat off the bone and pile it over rustic crusty bread to create an indulgent open-faced sandwich. A drizzle of extra reduced braising sauce or a sprinkle of grated aged Parmesan can further amplify the dish’s irresistible charm.
Make Ahead and Storage
Storing Leftovers
Leftover red wine braised short ribs keep wonderfully in the fridge for up to 3 days. Be sure to store the meat and sauce together in an airtight container to preserve the luscious juices and maintain moisture.
Freezing
This Red Wine Braised Short Ribs Recipe freezes beautifully, making it a fantastic candidate for meal prep. Once cooled, pack the ribs and sauce in a freezer-safe container or bag and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat, allowing the meat to warm slowly in the sauce to prevent drying out. Adding a splash of beef stock or water can help loosen the sauce if it has thickened too much in storage.
FAQs
Can I use a different type of wine for this recipe?
Absolutely! While a dry red wine like Cabernet Sauvignon or Merlot works best for its deep flavor profile, you can experiment with Pinot Noir or even a hearty Zinfandel depending on your taste. Just avoid sweet wines, which can throw off the savory balance.
Why is it important to brown the short ribs before braising?
Browning creates a rich layer of flavor through the Maillard reaction, adding depth and complexity to the dish. It also helps seal in the meat’s natural juices, keeping the ribs tender and succulent after the long braise.
Can I make this recipe in a slow cooker?
Yes, you can adapt the Red Wine Braised Short Ribs Recipe for a slow cooker. After searing and sautéing, transfer everything to your slow cooker and cook on low for 6 to 8 hours or until the meat is tender. Keep in mind that the oven braise tends to yield a slightly thicker sauce due to evaporation.
How do I know when the short ribs are done?
They are perfectly done when the meat is so tender it lifts off the bone effortlessly with just two forks. The ribs should feel juicy, and the sauce should be rich and slightly thickened.
What is the best way to serve the sauce?
Serve the braising sauce spooned generously over the ribs and their sides to ensure every bite is packed with flavor. You can also strain the sauce for a smooth finish or leave it rustic with veggies for an extra cozy texture.
Final Thoughts
This Red Wine Braised Short Ribs Recipe is a true celebration of comfort and elegance intertwining on your plate. The tender, flavorful meat combined with the rich, savory sauce makes it an unforgettable meal worth savoring and sharing. I highly encourage you to try it soon — your dinner table will thank you, and who knows, it might just become one of your favorite dishes to come back to again and again.
Print
Red Wine Braised Short Ribs Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Red Wine Braised Short Ribs recipe offers tender, succulent beef slow-cooked in a rich red wine and herb-infused sauce. Perfect to impress guests or enjoy a comforting gourmet meal at home, these ribs are served with creamy mashed potatoes and steamed broccolini for a balanced, hearty plate.
Ingredients
Beef and Seasoning
- 4–5 bone-in beef short ribs (1.2–1.5 kg / 2¾–3¼ lb total)
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper, plus extra to serve
Vegetables and Aromatics
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
Other Ingredients
- 3 tbsp extra-virgin olive oil
- 2 tbsp tomato paste
- 1 tbsp plain (all-purpose) flour
- 2 cups (500 ml) red wine
- 2½ cups (625 ml) beef stock
- 3 thyme sprigs, plus extra to serve
- 1 tsp dried oregano
- 2 dried bay leaves
- Freezer-friendly mashed potatoes (for serving)
- Steamed broccolini (tenderstem broccoli) (for serving)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) or 160°C (325°F) fan-forced to prepare for braising.
- Season the beef: Generously sprinkle the short ribs on all sides with sea salt flakes and freshly cracked black pepper to enhance the beef’s natural flavor.
- Sear the beef: Heat extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium-high heat. Brown the short ribs in batches for 2–3 minutes on each side until they develop a golden crust. Remove and set aside on a plate.
- Add the vegetables: Reduce heat to medium and add the diced onion, carrots, celery, and minced garlic to the same pan. Cook while stirring for 3–4 minutes until the vegetables are softened and aromatic.
- Add the remaining ingredients: Stir in tomato paste and cook for 1–2 minutes. Sprinkle the flour into the pan, stirring until dissolved. Pour in the red wine and cook for another 3–4 minutes, stirring continually to reduce slightly. Add beef stock, thyme sprigs, dried oregano, and bay leaves. Mix well, then return the short ribs to the pan, submerging as much meat as possible in the liquid. Bring the mixture back to a gentle simmer.
- Bake: Cover the pan with a lid or double layer of foil and transfer it to the preheated oven. Braise the ribs for 3 hours, or until the meat is tender enough to pull apart easily with two forks. Around halfway through cooking, check the ribs and turn them over if one side appears dry.
- Serve: Serve the braised short ribs on a plate alongside creamy mashed potatoes and steamed broccolini. Spoon the flavorful pan juices over the ribs just before serving. Garnish with extra thyme leaves and a crack of black pepper if desired.
Notes
- For best results, use bone-in short ribs for added flavor and moisture.
- Choose a full-bodied red wine like Cabernet Sauvignon or Merlot for a rich braising liquid.
- The flour helps thicken the sauce; ensure it is well dissolved before adding liquids.
- Checking and turning the ribs halfway through baking ensures even cooking and moisture retention.
- This dish can be made ahead; flavors improve when refrigerated overnight.
- Freezer-friendly mashed potatoes are ideal for serving as they thaw and reheat well.
