Braised Short Ribs Recipe with Red Wine Sauce
This braised short ribs recipe is the ultimate comfort food that turns an affordable cut of beef into something truly extraordinary with just a bottle of red wine and a few pantry staples.
There is something almost magical about the braising process. Low and slow heat works to break down tough connective tissue in the short ribs, transforming it into rich, silky gelatin that thickens the sauce and makes every bite melt on your tongue. The red wine adds a depth of flavor that no shortcut can replicate, creating a dish that tastes like it came straight from a fine dining kitchen.
Whether you are cooking for a special occasion, a cozy Sunday dinner, or simply want to impress guests without spending the entire day stressed in the kitchen, this recipe delivers restaurant-quality results with minimal hands-on effort. Once everything is in the pot, the oven does all the hard work for you.
This braised short ribs recipe transforms humble beef into a luxurious, fall-off-the-bone masterpiece bathed in a velvety red wine sauce. Rich, deeply savory, and surprisingly simple to prepare, this dish is the perfect reason to gather around the table tonight.
Ingredients
| AMOUNT | INGREDIENT | NOTES |
|---|---|---|
| 4 lbs | bone-in beef short ribs | English cut, about 3 to 4 inches long |
| 2 teaspoons | kosher salt | plus more to taste |
| 1 teaspoon | black pepper | freshly ground |
| 3 tablespoons | olive oil | divided |
| 1 large | yellow onion | roughly chopped |
| 3 medium | carrots | peeled and roughly chopped |
| 3 stalks | celery | roughly chopped |
| 6 cloves | garlic | smashed and peeled |
| 2 tablespoons | tomato paste | concentrated for depth of flavor |
| 1 bottle | dry red wine | 750ml Cabernet Sauvignon or Merlot preferred |
| 2 cups | beef broth | low sodium, high quality |
| 4 sprigs | fresh thyme | or 1 teaspoon dried |
| 2 sprigs | fresh rosemary | or half teaspoon dried |
| 2 whole | bay leaves | dried |
| 1 tablespoon | Worcestershire sauce | adds umami depth |
| 2 tablespoons | fresh flat-leaf parsley | chopped, for garnish |
Instructions
Nutrition (per serving)
About This Recipe
Short ribs have a long and humble history rooted in butcher shop practicality. For much of culinary history, short ribs were considered a secondary or lesser cut, often passed over in favor of more tender and expensive cuts like ribeye or tenderloin. Working-class families and resourceful cooks discovered that long, slow cooking in liquid could transform these tough, collagen-rich ribs into something extraordinarily tender and flavorful. This technique of braising has roots across many world cuisines, from French daubes to Korean galbi-jjim, all sharing the same foundational wisdom that patience and moisture unlock hidden potential in tougher cuts of meat.
The red wine braised short rib as we know it today is deeply tied to French and European culinary traditions, particularly the rustic farmhouse cooking of Burgundy, where wine was abundant and slow-cooked beef dishes like boeuf bourguignon reigned supreme. American chefs adopted and adapted these techniques throughout the 20th century, and braised short ribs eventually became a staple on steakhouse and fine dining menus across the country during the 1990s and 2000s. Today they represent the perfect intersection of approachable home cooking and elevated comfort food.
Plated and Ready to Serve
Pro Tips for Best Results
- Always dry the short ribs thoroughly with paper towels before searing. Any moisture on the surface will cause steaming instead of browning and you will miss out on that deep, caramelized crust that adds enormous flavor to the finished dish.
- Do not skip reducing the wine before adding the broth. This step concentrates the wine flavor and cooks off the harsh alcohol bite, resulting in a far more complex and balanced sauce.
- Make this dish one day ahead if possible. Short ribs taste even better the next day after the flavors have had time to meld. Simply refrigerate overnight and skim the solidified fat from the top before reheating gently on the stovetop.
- Choose a wine you would actually enjoy drinking. It does not need to be expensive but it should be good quality. A bold Cabernet Sauvignon, Merlot, or Syrah will all produce excellent results with this recipe.
- If the braising liquid seems too thin after straining, mix one tablespoon of cornstarch with two tablespoons of cold water and whisk it into the simmering sauce to thicken it quickly to your desired consistency.
Essential Equipment
Large Dutch Oven: A heavy Dutch oven distributes heat evenly and retains temperature throughout the long braising process, ensuring perfectly tender ribs.
Tongs: Essential for safely turning and searing the short ribs on all sides without piercing the meat and losing precious juices.
Chef Knife: For precise and efficient chopping of the mirepoix vegetables including carrots, celery, and onion.
Cutting Board: A large, sturdy cutting board gives you the space needed to prep all your vegetables and aromatics before cooking begins.
Fine Mesh Strainer: Used to strain the braising liquid into a smooth, velvety sauce after the ribs are finished cooking.
Ladle: For skimming excess fat from the surface of the braising liquid and spooning the finished sauce over the plated ribs.
Variations
Boneless Short Ribs: Use boneless short ribs for easier slicing and serving. Reduce the braising time by about 30 minutes and check for tenderness starting at the 2.5 hour mark.
Instant Pot Version: Sear the ribs using the saute function then add all remaining ingredients and pressure cook on high for 55 minutes with a 15 minute natural release for a significantly faster weeknight option.
Herb de Provence Style: Swap the thyme and rosemary for a tablespoon of Herbes de Provence and add a strip of orange zest to the braising liquid for a bright, aromatic southern French twist.
Asian Inspired Short Ribs: Replace the red wine with a combination of beef broth, soy sauce, mirin, and a tablespoon of gochujang paste. Add fresh ginger and scallions for a deeply savory Korean-inspired braise.
Mushroom and Short Rib Braise: Add two cups of sliced cremini or porcini mushrooms to the vegetable mixture for an earthy, meaty depth that pairs beautifully with the red wine sauce.
Frequently Asked Questions
Can I make braised short ribs ahead of time?
Absolutely. Braised short ribs actually improve with time as the flavors deepen overnight. Cook them fully, let them cool, then refrigerate in the braising liquid for up to 3 days. Skim the solidified fat from the top before gently reheating on the stovetop over low heat.
Can I freeze braised short ribs?
Yes, braised short ribs freeze beautifully. Store them in an airtight container or freezer bag with the sauce for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of beef broth if needed to loosen the sauce.
What wine is best for braising short ribs?
A dry, full-bodied red wine works best. Cabernet Sauvignon, Merlot, and Syrah are all excellent choices. Avoid sweet wines or cooking wine as they will make the sauce overly sweet and lack the complexity needed for a rich braise.
Why are my short ribs tough after braising?
If your short ribs are still tough, they simply need more time in the oven. Tough short ribs are undercooked, not overcooked. Return them to the oven covered and check every 30 minutes until a fork slides easily into the meat with no resistance.
What should I serve with braised short ribs?
Creamy mashed potatoes are the classic accompaniment as they soak up the red wine sauce beautifully. Polenta, buttered egg noodles, roasted root vegetables, or crusty bread are all excellent alternatives. A simple green salad or roasted broccolini also make lovely sides to balance the richness.
