The deep richness of these Red Wine Braised Short Ribs makes them a timeless comfort dish. With fall-apart tender beef infused with the flavors of wine, herbs, and vegetables, it’s a restaurant-worthy meal you can easily master at home. Ideal for holidays or dinner parties, this dish brings warmth and elegance to any table. Serve it with creamy mashed potatoes, polenta, or roasted vegetables to soak up the savory sauce. Every bite melts in your mouth, making it a memorable and indulgent experience.
Full Recipe:
Ingredients:
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3 lbs bone-in beef short ribs
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Salt and pepper, to taste
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2 tablespoons olive oil
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1 medium onion, diced
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2 medium carrots, diced
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2 celery stalks, diced
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4 cloves garlic, minced
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2 tablespoons tomato paste
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2 cups dry red wine (Cabernet Sauvignon or Merlot)
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2 cups beef broth
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2 sprigs fresh rosemary
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3 sprigs fresh thyme
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2 bay leaves
Directions:
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Preheat oven to 325°F (160°C).
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Pat the short ribs dry with paper towels, then season generously with salt and pepper.
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In a large Dutch oven over medium-high heat, heat olive oil. Sear the short ribs on all sides until deeply browned (about 3–4 minutes per side). Remove and set aside.
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In the same pot, add diced onion, carrot, and celery. Sauté for about 5 minutes until softened.
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Stir in garlic and tomato paste; cook for 1–2 minutes until fragrant.
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Pour in red wine, scraping the bottom of the pot to deglaze. Let it simmer for 10 minutes until slightly reduced.
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Add beef broth, rosemary, thyme, and bay leaves. Return short ribs to the pot, ensuring they are mostly submerged.
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Cover with a lid and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is fall-off-the-bone tender.
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Remove the pot from the oven. Carefully transfer ribs to a plate. Discard herb stems and bay leaves.
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Optionally, simmer the sauce uncovered on the stove to thicken, skimming fat as needed.
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Serve ribs with sauce over mashed potatoes, polenta, or creamy risotto.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 560 kcal | Servings: 4 servings
Red Wine Braised Short Ribs: The Ultimate Comfort Food for Any Season
There are few dishes as indulgent and deeply satisfying as Red Wine Braised Short Ribs. Whether you’re planning a cozy winter dinner, an elegant holiday feast, or simply craving a hearty meal that feels like a warm hug, this dish delivers robust flavors and fork-tender beef that elevates the idea of comfort food. More than just a meal, braised short ribs are a culinary experience built on layers of flavor and long, slow cooking that transforms simple ingredients into something extraordinary.
In this article, we’ll explore the background, cooking techniques, wine pairing advice, serving suggestions, and everything else you need to know about making red wine braised short ribs a staple in your home kitchen.
What Are Short Ribs?
Short ribs come from the beef chuck portion of a cow and are typically meatier than other rib cuts. They are marbled with fat and contain a good amount of connective tissue, making them ideal for braising, a cooking method that slowly breaks down these tougher elements and turns the meat incredibly tender.
Unlike quick-cooking cuts like steaks, short ribs benefit from a low-and-slow approach. When braised properly, the meat becomes succulent and flavorful, easily falling off the bone while soaking up the surrounding liquid and aromatics. This is why dishes like red wine braised short ribs have become such iconic comfort meals in kitchens worldwide.
Why Red Wine for Braising?
Red wine isn’t just for sipping it’s a cornerstone of classic braising. The acidity in the wine helps break down the meat fibers, while the tannins add depth and complexity to the dish. As the wine reduces and melds with beef broth, vegetables, garlic, and fresh herbs, it creates a silky, rich sauce that clings beautifully to the tender meat.
Dry red wines such as Cabernet Sauvignon, Merlot, or Pinot Noir are ideal for this recipe. They bring bold flavor without overpowering the dish, complementing the beef rather than masking it. Choose a wine you’d enjoy drinking, as the quality directly influences the final taste of your braise.
The Art of Braising: Why It Works
Braising is one of the most rewarding cooking techniques, especially when it comes to tougher cuts like short ribs. It’s a two-part process: first, searing the meat to create a caramelized exterior, and then slowly simmering it in a flavorful liquid. This dual method allows you to build layers of flavor while ensuring maximum tenderness.
The key to successful braising lies in patience. This dish is not rushed allowing it to cook for 2.5 to 3 hours in a Dutch oven or covered roasting pan ensures that every bit of connective tissue melts away, leaving you with rich, melt-in-your-mouth meat. What makes braising even more magical is that it’s largely hands-off. Once everything is in the pot and in the oven, you can sit back and let the process work its magic.
Aromatics, Herbs, and Vegetables: Flavor Foundation
The beauty of red wine braised short ribs is the depth of flavor created from just a few humble ingredients. Onions, carrots, and celery form the aromatic base, adding natural sweetness and richness to the sauce. Tomato paste adds umami and helps deepen the sauce’s color and body.
Garlic, bay leaves, rosemary, and thyme infuse the dish with earthy, herbal notes that make it feel rustic and timeless. As the short ribs slowly braise, these ingredients blend into the red wine and beef broth to form a luxurious gravy that is perfect for draping over mashed potatoes, polenta, or crusty bread.
Make-Ahead Friendly: Even Better the Next Day
One of the best things about this dish is how well it stores and improves with time. In fact, many chefs and home cooks alike agree that braised dishes like this are even better the next day. The flavors meld together, the fat rises to the top for easy removal, and the meat becomes even more tender and flavorful.
This make-ahead potential makes red wine braised short ribs an ideal choice for dinner parties or holidays. You can prepare everything the day before and simply reheat on the stovetop or in the oven, allowing you to spend more time with guests and less time in the kitchen.
Perfect Pairings: What to Serve with Short Ribs
The richness of red wine braised short ribs pairs beautifully with a wide array of sides and accompaniments. Some of the best options include:
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Mashed potatoes – Classic, creamy, and perfect for soaking up the sauce.
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Creamy polenta – Offers a velvety texture and subtle sweetness to balance the rich beef.
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Roasted root vegetables – Carrots, parsnips, and turnips add a natural earthy sweetness.
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Buttered noodles or pasta – Especially pappardelle, which can hold up to the bold sauce.
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Crusty artisan bread – Ideal for mopping up every last drop of the savory sauce.
To drink, stick with the wine used in the braise or pour a bold red like Zinfandel, Syrah, or Malbec. These wines mirror the flavor profile of the dish and enhance the overall dining experience.
Special Occasion Worthy, Yet Simple Enough for a Cozy Weekend
While red wine braised short ribs feel luxurious enough for a special celebration, they’re surprisingly simple to make with basic pantry staples. The key investment is time, not technical skill. This makes them the perfect centerpiece for a holiday meal, a romantic date night, or a Sunday supper with family.
The rustic elegance of this dish also makes it incredibly versatile. Dress it up with fine china and candles, or serve it in a big pot with a loaf of bread and a bottle of wine for a casual family-style dinner. Either way, the result is always memorable.
Storing and Reheating Tips
To store leftovers, allow the short ribs to cool completely, then refrigerate in an airtight container for up to 4 days. The dish also freezes beautifully simply place portions in freezer-safe containers and store for up to 3 months.
For reheating:
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Stovetop: Gently warm over medium heat until heated through.
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Oven: Place in a covered baking dish at 300°F for 20–30 minutes.
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Microwave: Use lower power settings to avoid drying out the meat.
As the dish sits, the flavors deepen and the sauce thickens, making leftovers feel like a brand-new meal.
Conclusion:
Red Wine Braised Short Ribs are more than a meal they are an experience rooted in time-honored cooking techniques and timeless flavors. From the intoxicating aroma that fills your kitchen to the soul-warming tenderness of the final dish, this recipe embodies everything comforting and luxurious about slow cooking.
Perfect for both novices and experienced home chefs, it’s a dish that teaches the value of patience and rewards you with deep, complex flavors that taste like they came from a gourmet kitchen. Whether you’re cooking to impress or simply to indulge, red wine braised short ribs are always a good idea.