If you’re craving a deeply comforting, melt-in-your-mouth dish that’s sure to impress, look no further than this Red Wine Braised Short Ribs Recipe. With tender beef slow-cooked to perfection in a rich, flavorful red wine sauce, every bite offers a perfect balance of savory, earthy, and subtly sweet notes that come from the fresh vegetables and herbs. This recipe is a true celebration of hearty, soulful cooking that transforms humble ingredients into an unforgettable meal, perfect for cozy dinners or special occasions with loved ones.
Ingredients You’ll Need
This Red Wine Braised Short Ribs Recipe shines because of its simple yet carefully chosen ingredients, each adding depth, color, and mouthwatering richness to the dish. Using quality produce, fresh herbs, and a good bottle of red wine will truly elevate the flavors.
- 4–5 bone-in beef short ribs (1.2–1.5 kg/2¾–3¼ lb total): The star of the dish, providing that luscious, tender meat and beautiful marbling for flavor.
- 1 tsp sea salt flakes: For seasoning that enhances natural beefiness and balances flavors.
- ½ tsp freshly cracked black pepper, plus extra to serve: Adds subtle heat and layers of aroma.
- 3 tbsp extra-virgin olive oil: For perfectly searing the ribs and softening veggies without overpowering the sauce.
- 1 onion, finely diced: Brings sweetness and depth to the base.
- 2 carrots, diced: Adds natural sweetness and a vibrant pop of color.
- 2 celery stalks, finely diced: Offers an aromatic foundation and slight earthiness.
- 1 tbsp freshly minced garlic: The aromatic powerhouse that infuses the dish with warmth.
- 2 tbsp tomato paste: Concentrates that umami flavor and helps thicken the sauce beautifully.
- 1 tbsp plain (all-purpose) flour: Helps to create a luscious, velvety braising liquid.
- 2 cups (500 ml) red wine: Provides acidity, fruitiness, and complexity essential for slow cooking.
- 2½ cups (625 ml) beef stock: Deepens the meatiness and keeps everything moist and tender.
- 3 thyme sprigs, plus extra to serve: Fresh herbaceousness that pairs perfectly with beef.
- 1 tsp dried oregano: Adds a rustic, warm note.
- 2 dried bay leaves: Infuses subtle aromatic depth throughout the braise.
- Freezer-friendly Mashed Potatoes: The perfect creamy base to soak up those delicious juices.
- Steamed broccolini (tenderstem broccoli): Offers a fresh, slightly crisp contrast to balance the richness.
How to Make Red Wine Braised Short Ribs Recipe
Step 1: Preheat and Season the Beef
Start by preheating your oven to 180°C (350°F) or 160°C (325°F) if you have a fan-forced oven. Season the short ribs generously with sea salt flakes and freshly cracked black pepper on all sides. This preps your ribs to develop a beautiful crust and layers of flavor during searing.
Step 2: Sear the Beef
Heat the extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium-high heat. Working in batches, sear the beef short ribs for about 2 to 3 minutes per side until golden and caramelized. This Maillard reaction transforms the meat, creating an irresistible crust. Once browned, set the ribs aside on a plate to rest.
Step 3: Cook the Vegetables
Lower the heat to medium, then add the finely diced onion, carrots, celery, and minced garlic into the same pan. Sauté for about 3 to 4 minutes, stirring frequently, until the vegetables soften and release their sweetness. These veggies become the aromatic heart of the braising liquid, building layers of comforting flavor.
Step 4: Build the Sauce
Stir in the tomato paste and cook for 1 to 2 minutes to deepen its flavor. Next, sprinkle the flour into the pan and stir to combine thoroughly, which will help thicken the sauce later. Pour in the red wine, stirring constantly as it simmers gently for 3 to 4 minutes, allowing some alcohol to cook off and the liquid to reduce slightly, concentrating its fruity notes.
Step 5: Add Stock and Herbs
Pour in the beef stock, then add the fresh thyme sprigs, dried oregano, and bay leaves. Combine all ingredients well before returning the short ribs to the pan. Arrange the ribs so they’re mostly submerged in the liquid—this ensures even braising, making each bite incredibly tender and flavorful.
Step 6: Braise in the Oven
Cover the pan tightly with a lid or a double layer of foil. Place it in your preheated oven and let it braise gently for 3 hours. Halfway through, check the ribs and turn them over if they appear dry on one side. This slow cooking process lets the collagen break down, resulting in meat that falls apart effortlessly with a fork.
How to Serve Red Wine Braised Short Ribs Recipe
Garnishes
To finish, sprinkle freshly picked thyme leaves over the short ribs for a fresh herbal note and a pop of green color. A few extra cracks of black pepper on top will add a touch of brightness to the rich sauce just before serving.
Side Dishes
Mashed potatoes are simply perfect alongside these tender ribs, absorbing the luscious braising juices beautifully. For a fresh contrast, steamed broccolini provides a slight crunch and a vibrant green touch, balancing the richness of the meat and sauce.
Creative Ways to Present
Try serving the ribs on a rustic wooden board with a drizzle of the reduced pan sauce, scattered with fresh herbs and accompanied by colorful roasted root vegetables. For a more refined plate, arrange a neat scoop of mashed potatoes topped with ribbons of broccolini next to the ribs, garnished with microgreens or edible flowers for a stunning finish.
Make Ahead and Storage
Storing Leftovers
Leftover Red Wine Braised Short Ribs Recipe tastes even better the next day, so store the cooled ribs and sauce in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making it an ideal make-ahead dish.
Freezing
If you want to keep this delicious meal longer, freeze the ribs in their cooking liquid in a suitable container for up to 3 months. Thaw overnight in the fridge before reheating to maintain that tender, juicy texture.
Reheating
To reheat, gently warm the ribs and sauce over low heat on the stove, covered, until heated through. Avoid high heat to preserve tenderness. Alternatively, reheat in a covered ovenproof dish at 160°C (325°F) until just warmed.
FAQs
Can I use a different cut of beef for the Red Wine Braised Short Ribs Recipe?
While bone-in short ribs are ideal for their perfect fat-to-meat ratio and rich flavor, you could substitute with beef chuck or brisket for braising. Just adjust the cooking time accordingly to ensure tenderness.
What type of red wine is best for braising short ribs?
Opt for a dry, full-bodied red wine like Cabernet Sauvignon or Merlot. These wines provide excellent acidity and depth without overpowering the dish, enhancing the natural flavors of the meat.
Can I prepare this recipe in a slow cooker instead of the oven?
Absolutely! After searing the ribs and cooking the vegetables on the stove, transfer everything to a slow cooker and cook on low for 6 to 8 hours or until the meat is tender and falling off the bone.
Is it necessary to brown the short ribs before braising?
Yes, searing the ribs first builds a complex flavor base through caramelization. It also helps to lock in juices, giving you that rich, deep taste that makes this Red Wine Braised Short Ribs Recipe so special.
How can I thicken the sauce if it’s too thin after braising?
If you want a thicker sauce, remove the ribs and simmer the liquid uncovered on the stove until it reduces to your preferred consistency. Alternatively, whisk in a small amount of cornstarch slurry for a quick fix.
Final Thoughts
This Red Wine Braised Short Ribs Recipe is one of those dishes that feels like a warm hug on a plate. It’s perfect for when you want to slow down, savor every bite, and share a special meal with people you care about. Trust me, once you try this recipe, it will become a beloved classic in your kitchen just like it is in mine. So grab that bottle of red, roll up your sleeves, and get ready to indulge in some seriously delicious comfort food!
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: Western
Description
This Red Wine Braised Short Ribs recipe features tender, fall-apart beef ribs slowly braised in a rich sauce made with red wine, beef stock, and aromatic herbs. Perfectly paired with creamy mashed potatoes and steamed broccolini, this comforting dish is ideal for a hearty family meal or special occasion.
Ingredients
Beef Short Ribs
- 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
- 3 tbsp extra-virgin olive oil
Vegetables and Flavorings
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
- 2 tbsp tomato paste
- 1 tbsp plain (all-purpose) flour
Liquids and Herbs
- 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
To Serve
- Freezer-friendly mashed potatoes
- Steamed broccolini (tenderstem broccoli)
Instructions
- Preheat the oven: Preheat the oven to 180°C (350°F) or 160°C (325°F) fan-forced to prepare for the braising process.
- Season the beef: Sprinkle the beef short ribs evenly with sea salt flakes and freshly cracked black pepper on all sides to enhance their flavor.
- Sear the beef: Heat extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Cook the ribs in batches for 2–3 minutes on each side until golden brown. Remove and set aside on a plate.
- Add the vegetables: Reduce heat to medium. In the same pan, add finely diced onion, carrots, celery, and minced garlic. Cook while stirring for 3–4 minutes until vegetables are softened.
- Add the remaining ingredients: Stir in tomato paste and cook for 1–2 minutes. Sprinkle and stir in the flour until dissolved. Pour in the red wine and simmer for 3–4 minutes, stirring occasionally. Add beef stock, thyme sprigs, dried oregano, and bay leaves. Stir to combine. Return the seared ribs to the pan, submerging as much meat as possible in the liquid, and bring to a simmer.
- Bake: Cover the pan with a lid or double layer of foil. Place in the preheated oven and braise for 3 hours, or until the short ribs are very tender and can be easily pulled apart with two forks. Check halfway through and turn the ribs to prevent drying.
- Serve: Plate the short ribs alongside freezer-friendly mashed potatoes and steamed broccolini. Spoon the rich pan juices over the meat and vegetables. Garnish with extra thyme leaves and black pepper if desired.
Notes
- Choose bone-in beef short ribs with good marbling for best flavor and tenderness.
- Red wine should be a dry variety like Cabernet Sauvignon, Merlot, or Pinot Noir for balanced acidity and depth.
- Braising is a slow cooking method that tenderizes tougher cuts of meat by cooking them gently in liquid over low heat.
- Turning the ribs halfway during cooking helps them cook evenly and prevents one side from drying out.
- Leftover braised short ribs can be refrigerated and the flavors often deepen the next day.
