These red wine braised short ribs take about 30 minutes of hands-on work, then the oven does the rest. The honest reason to make them: short ribs are one of the few cuts that genuinely gets better the longer it cooks, and the braising liquid turns into a rich, spoonable sauce with no extra effort. This is a good choice when you want something that feels special but doesn’t require you to stand at the stove all evening.
Shopping notes
- Short ribs: Ask for bone-in, English-cut ribs — these are cut parallel to the bone and give you a thick, meaty piece. Flanken-cut (thin, cross-cut) won’t work here. Well-marbled ribs matter; lean ones will turn out dry.
- Red wine: Use something you’d actually drink — a $10–$15 Cabernet Sauvignon or Merlot is fine. Avoid anything labeled “cooking wine,” which is salted and will throw off the seasoning.
- Beef broth: Low-sodium is specified for a reason. The sauce reduces significantly, and full-sodium broth can make the final dish too salty to fix.
- Fresh herbs: Dried rosemary and thyme work in a pinch — use about one-third the amount called for fresh.
The short version of why this works
Two things matter most here. First, the sear: getting a deep brown crust on the ribs before anything else goes in the pot builds the flavor base for the entire sauce — don’t rush it or crowd the pan, or you’ll steam the meat instead of browning it. Second, the low oven temperature (325°F) over a long time is what converts the tough connective tissue in short ribs into gelatin, which is exactly what gives the finished sauce its body and the meat its soft texture. Higher heat won’t speed this up usefully; it’ll just tighten the meat and make the sauce greasy.
Troubleshooting
- Meat is tough after 2.5 hours: Put the lid back on and keep going. Short ribs can stall before they turn tender — give them another 30 to 45 minutes before checking again. Every oven and every batch of ribs is slightly different.
- Sauce tastes thin or flat: After removing the ribs, simmer the sauce uncovered on the stovetop over medium heat for 10–15 minutes. It will thicken and the flavors will concentrate quickly. Skip the garnish — not worth the extra dish.
- Sauce tastes too acidic or wine-forward: The wine needs enough time to cook down. If this happens, a small pinch of sugar stirred in at the end will round it out without making the sauce sweet.
- Ribs are falling apart before you can serve them: This is actually fine for flavor, but if presentation matters, refrigerate the finished braise overnight — cold ribs hold together much better when you lift them out, and you can reheat gently in the sauce.
- Too much fat on the surface of the sauce: Refrigerating overnight makes this easy — the fat solidifies and lifts off in one piece. If serving the same day, tilt the pot and spoon the fat off the surface before reducing.
Keeping and reheating
Leftovers keep in the fridge for up to 4 days in a sealed container — store the ribs submerged in the sauce so they don’t dry out. The flavor genuinely improves after a night in the fridge as everything settles together. To reheat, put the ribs and sauce in a covered pot over low heat for about 15–20 minutes, turning the ribs once halfway through; avoid high heat or the meat will tighten up. For longer storage, this braise freezes well for up to 3 months — freeze the ribs and sauce together, and thaw overnight in the fridge before reheating.
Red Wine Braised Short Ribs
Equipment
- Dutch oven or heavy-bottomed oven-safe pot
- Chef's Knife
- Cutting board
- Tongs
- Wooden spoon
Ingredients
- 3 pounds bone-in beef short ribs preferably thick-cut, well-marbled
- 2 teaspoons kosher salt plus more to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 2 cups dry red wine like Cabernet Sauvignon or Merlot
- 2 cups beef broth low-sodium
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Preheat the oven to 325°F (163°C).
- Season the short ribs generously with kosher salt and black pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. Set aside.
- Reduce heat to medium. Add onions, carrots, and celery to the pot and sauté until softened and lightly browned, about 10 minutes.
- Stir in the garlic and tomato paste, cooking until the paste darkens and is fragrant, about 2 minutes.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5-7 minutes, reducing the wine slightly.
- Add the beef broth, thyme, rosemary, bay leaf, and return the short ribs to the pot. Make sure the ribs are mostly submerged.
- Cover and braise in the preheated oven for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
- Remove the ribs and keep warm. Discard bay leaf and herb stems. Optionally skim fat and reduce the sauce on the stovetop for a thicker consistency.
Notes
- For an extra depth of flavor, marinate the ribs in the wine and herbs overnight before cooking.
- Substitute red wine with pomegranate juice for a non-alcoholic option while maintaining acidity and complexity.
- To quickly skim fat from the sauce, chill it for 15 minutes and scoop the solidified fat from the surface.
Nutrition
Your questions, answered
Can I make this a day ahead?
Yes, and it’s actually the recommended approach. The ribs and sauce taste noticeably better after a night in the fridge, and the fat solidifies on top so it’s easy to remove before reheating. Just reheat covered over low heat until warmed through, about 20 minutes.
What can I serve this with?
Mashed potatoes are the most practical choice because they soak up the sauce well and can be made while the ribs rest. Creamy polenta or a thick slice of crusty bread also work — you want something that can hold the braising liquid.
Do I really need a Dutch oven, or can I use something else?
You need a heavy, oven-safe pot with a tight-fitting lid — a Dutch oven is ideal, but a large, deep braiser or any heavy pot that can go in the oven will work. Avoid thin pots, which create hot spots and can scorch the bottom of the braise during the long cook time.
Try these next
- Zesty French Lemon Cake
- Elegant Chicken Marsala with Mushrooms and Marsala Wine
- Hearty Shepherd’s Pie
- Authentic French Bread
Thank you for sharing this recipe. I cut it in half except for the garlic and herbs. I added mushrooms with the wine. Delicious
Thanks for the recipe. I added a green pepper to the veggie mix. Love the way this dish was so aromatic and filled my entire home. Tried to add five stars but the app wouldn’t allow. Strange