Red Wine Braised Short Ribs

Tested & Perfected Recipes

Similar in taste to beef bourguignon, these red wine braised short ribs make a cozy yet elegant dish.

Similar in taste to beef bourguignon, red wine braised short ribs are the perfect comfort food dish for the holidays. The beef is fork-tender, the sauce full-bodied — and when you add egg noodles, mashed potatoes or polenta, you have a cozy yet elegant dinner that will warm your bones (and your soul).

What You’ll Need To Make Red Wine Braised Short Ribs

How To Make Red Wine Braised Short RibsWhile most braised short rib recipes call for bone-in short ribs, I much prefer to use the boneless variety: not only do they have significantly less fat, but they are also easier to trim and prettier to serve. However, if boneless ribs are unavailable, substitute 6 to 7 pounds of bone-in short ribs — the meat will fall off the bone as it cooks. As always when cooking with wine, use a bottle that’s inexpensive but still good enough to drink; a Pinot Noir or Merlot in the $8 to $12 range is ideal.

How To Make Red Wine Braised Short Ribs

Begin by trimming all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise, your sauce will be greasy.

How To Make Red Wine Braised Short Ribs

It’s also a good idea to remove any silver skin, which is the thin, white/silvery membrane on the surface of the meat.

How To Make Red Wine Braised Short RibsSeason the short ribs all over with salt and pepper.

How To Make Red Wine Braised Short Ribs

Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, without moving, until well browned on one side only, 3 to 5 minutes. Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs.

How To Make Red Wine Braised Short Ribs

Browning the beef adds flavor. It may seem strange to brown one side only, but it saves a lot of time and does the job just as well.

How To Make Red Wine Braised Short Ribs

Pour off all but one tablespoon of fat, return the pot to the stove, and reduce the heat to medium-low. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons of water to the pan.)

How To Make Red Wine Braised Short Ribs

Add the garlic and cook, stirring occasionally, 2 minutes more.

How To Make Red Wine Braised Short Ribs

Add the tomato paste. How To Make Red Wine Braised Short Ribs

Cook, stirring constantly, for 1 minute.

How To Make Red Wine Braised Short Ribs

Add the flour.

How To Make Red Wine Braised Short Ribs

Cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute. How To Make Red Wine Braised Short Ribs

Add the wine, broth, sugar, bay leaf and thyme sprigs.

How To Make Red Wine Braised Short Ribs

Increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits. How To Make Red Wine Braised Short Ribs

Add the short ribs and any accumulated juices to the pot and return to a boil.

How To Make Red Wine Braised Short Ribs

Cover the pot with a lid, transfer to the oven, and cook for 2 hours. Carefully remove the pot from the oven. Stir in the carrots.

How To Make Red Wine Braised Short Ribs

Cover and return the pot to the oven and cook 45 to 60 minutes more, or until the carrots and meat are tender. Remove the bay leaf and thyme sprigs. Skim any grease off the surface of the sauce, if necessary. Taste the sauce and adjust seasoning, if necessary.

Spoon the short ribs and sauce into bowls over egg noodles, mashed potatoes, or creamy polenta.

You may also like

Easy Slow-Baked Boneless Short Ribs

Beef Stew with Carrots & Potatoes

Pulled Pork with Tangy Barbecue Sauce

Roast Beef Tenderloin with Red Wine Sauce

Red Wine Braised Short Ribs

Similar in taste to beef bourguignon, these red wine braised short ribs make a cozy yet elegant dish.

Servings: 6-8
Prep Time: 30 Minutes
Cook Time: 3 Hours
Total Time: 3 Hours 30 Minutes

Ingredients

  • 4 pounds boneless short ribs, trimmed of excess fat and silver skin, cut into 3-in chunks (see note)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 medium yellow onions, diced
  • 6 cloves garlic, roughly chopped
  • 1-1/2 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 2-1/3 cups red wine (see note)
  • 1 cup beef broth
  • 2 teaspoons sugar
  • 1 bay leaf
  • 5 sprigs fresh thyme
  • 2 large carrots, sliced 1/2-in-thick diagonally

Instructions

  1. Adjust an oven rack to the lower-middle position and preheat the oven to 325°F. Season the short ribs all over with salt and pepper. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, without moving, until well browned on one side only, 3 to 5 minutes. Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs. (Note: Browning the beef adds flavor. It might seem odd to brown on one side only but I find that it saves time and does the job just as well.)
  2. Pour off all but one tablespoon of fat, return the pot to the stove, and reduce the heat to medium-low. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons of water to the pan.) Add the garlic and cook, stirring occasionally, 2 minutes more. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the flour and cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute.
  3. Add the wine, broth, sugar, bay leaf and thyme sprigs; increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits. Add the short ribs and any accumulated juices to the pot and return to a boil. Cover the pot with a lid, transfer to the oven, and cook for 2 hours.
  4. Carefully remove the pot from the oven. Stir in the carrots. Cover and return the pot to the oven and cook 45 to 60 minutes more, or until the carrots and meat are tender. Remove the bay leaf and thyme sprigs. Skim any grease off the surface of the sauce, if necessary. Taste the sauce and adjust seasoning, if necessary. Spoon the short ribs and sauce into bowls over egg noodles, mashed potatoes, or creamy polenta.
  5. Note: It's very important to trim all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise your sauce will be greasy. It's also a good idea to remove any silver skin, which is the thin, white/silvery membrane on the surface of the meat.
  6. Note: In selecting wine for this recipe, look for an inexpensive bottle that's still good enough to drink: a Pinot Noir or Merlot in the $8 - $12 range would be ideal.
  7. Make-Ahead Instructions: The short ribs can be made up to 2 days ahead of time. Reheat, covered, over medium-low heat on the stovetop or in a 325°F oven.
  8. Freezer-Friendly Instructions: The short ribs can be frozen for up to 3 months. Before serving, defrost in the refrigerator for 24 hours and then reheat, covered, over medium-low heat on the stovetop or in a 325°F oven.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 680
  • Fat: 47 g
  • Saturated fat: 19 g
  • Carbohydrates: 12 g
  • Sugar: 4 g
  • Fiber: 2 g
  • Protein: 41 g
  • Sodium: 740 mg
  • Cholesterol: 166 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Reviews & Comments

  • Made this pretty much as the recipe. Just used 1 and a half onions as that is all I had. Otherwise, can’t agree more with everyone else. 5 stars.

    • — James F on March 20, 2021
    • Reply
  • Hi Jenn, I would like to make your Red Wine Braised Short Ribs for Passover.
    What do you recommend as a replacement for the flour in this recipe?
    Thank you! Myrna

    • — Myrna on March 18, 2021
    • Reply
    • Hi Myrna, I think you could get away with using matzo cake meal in place of the flour. Please LMK how it turns out!

      • — Jenn on March 23, 2021
      • Reply
  • I have made many braised short rib recipes throughout the years but your recipe is by far the best one. This is also the first time I used boneless short ribs. The meat was so tender, and the gravy tasted perfectly seasoned, balanced, and better than I expected. The outcome was way better than some restaurant versions which have been, more often than not, very salty, and greasy. Thank you for your wonderful recipe, and needless to say will be the only short rib recipe that I’ll be using from now on.

    • — Deni M on March 3, 2021
    • Reply
  • This recipe was just amazing, and just what we were looking for. I was a little worried that I’d put in to many onions, but they dissolved after the 2 hour initial cook and you couldn’t even tell that they were there. The gravy was amazing. I also took it upon myself to caramelize 2 heads of garlic, and served this with Garlic Mashed potatoes, and it was the perfect dish.
    Thank You

    • — Gary on February 26, 2021
    • Reply
  • Delicious! Perfect for a snowy, winter night. I used a little over two pounds of short ribs and kept the rest of the recipe the same. The shorts ribs were so tender and the sauce was rich and full of flavor. We will definitely be making this again.

    • — Amy on February 14, 2021
    • Reply
  • Hi Jenn,
    I’m making these for the first time for dinner tonight. I got the last of the boneless short ribs from the store and was only able to get a little over 2 pounds. Would you halve the whole recipe or is that not enough liquid for the ribs to braise in?

    • — Amy on February 14, 2021
    • Reply
    • Hi Amy, I would just halve the recipe. Hope you enjoy!

      • — Jenn on February 15, 2021
      • Reply
  • What’s the green herb on the egg noodle in the picture? It’s very pretty.

    • — Mark Stachura on February 13, 2021
    • Reply
    • Hi Mark, It’s parsley. 🙂

      • — Jenn on February 15, 2021
      • Reply
  • These were divine!

    • — B on February 11, 2021
    • Reply
  • I’ve never had short ribs before and will probably make mine with a chuck roast the first time. The cuts of meat in your pictures look quite large to me. What is the average size of them? Thanks in advance!

    • — Tracy on February 4, 2021
    • Reply
    • Hi Tracy, I’d cut them into pieces about 2 inches wide x 4 inches long. Please LMK how it turns out if you try it!

      • — Jenn on February 5, 2021
      • Reply
  • This was a big hit in my family (including my very picky eater) for our weekly Sunday dinner. We served with mashed potatoes.

    • — Amy on February 2, 2021
    • Reply
  • I made this for the Holidays and with Valentines coming up, I think its time to make again. The house smelled amazing! I could not find boneless short ribs, but no worries, the meat fell of the bone! I served it with some buttery mashed potatoes. Thank you Jenn for another winner!

    • — Pamela Watkins on February 1, 2021
    • Reply
  • Awesome, so delicious and tender.

    • — Barbara on January 29, 2021
    • Reply
  • This was absolutely delicious. I made it for my husband and I for New Year’s Day dinner with pappardelle pasta and it was a smash success. I halved the recipe as it was just for the two of us. I found that there wasn’t enough sauce in the end so I made more of just the sauce and it was excellent. I would just suggest to do the full amount of sauce if you do half the meat. Or if you want more sauce, it tastes just as good if you make more and just simmer it down to the thickness you’d like. It is addictive. I will definitely be making this again.

    • — Liz S on January 29, 2021
    • Reply
  • The ultimate comfort food, and one of my husband’s favorites! These short ribs are incredible, restaurant quality, and just perfect for a chilly evening, served with egg noodles, salad, and baguette. They’re actually better the next day. I’m able to find boneless short ribs at Costco and keep some on hand in freezer for the next time.

    • — Michelle on January 29, 2021
    • Reply
  • I was very intimidated to make this as I’ve never cooked ribs before, but I read all the reviews (even took a few notes) and followed the directions exactly and it turned out amazing! I made it for Easter dinner and served it over puréed cauliflower. So so good and it really built my confidence to try new recipes.

    • — Liz S on January 28, 2021
    • Reply
  • I can’t always find short ribs, but when I can, I stock up so I can make this classic recipe. It is absolute perfection. My favorite side is to serve this over creamy mashed Yukon gold potatoes.

    • — Becki on January 28, 2021
    • Reply
  • Short ribs were on sale during my last grocery trip so finding this recipe was perfect timing. The step by step pics made it so easy!! Delicious! ❤️

    • — Kate Sumbler on January 28, 2021
    • Reply
  • Great flavors and easy to make. I will definitely be more careful with skimming more fat off next time.

    • — Karise on January 28, 2021
    • Reply
  • I’ve made this recipe twice before and I love it. I’m not a wine drinker but I love cooking with it and this was the first time that I used red meat and red wine. I’m usually a white/seafood person. I paired it with pappardelle pasta on one occassion and the other I mashed a rutabaga, I preferred the rutabaga over the pasta.

    • — Xiomara D Graham on January 28, 2021
    • Reply
  • This recipe, as with all recipes from Jens once upon a chef website, was absolutely delicious. This was perfect on a cold winter evening as comfort food. Meat was tender, finger licking good!!

    • — Jenny on January 28, 2021
    • Reply
  • I’m not a big meat eater but short ribs is a huge favorite of my husband. I have made them using bone in short ribs and personally didn’t care for them. THIS recipe however is above and beyond fabulous – even I thought they were delicious. My husband says they’re his favorite. I have made them 2x and both were the best. I plan to serve them to guests for an upcoming dinner party. I would give this 10 stars!

    • — Barb on January 28, 2021
    • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.