Red Wine Braised Short Ribs

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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.

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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.

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Reviews & Comments

  • Hi Jenn – This recipe looks wonderful! I would be making this dish for 8 adults. Should I 1-1/2 the full recipe? Would like to have plenty of the sauce for mashed potatoes.
    If I do make it a bit larger, should I increase the cooking time or use a larger Dutch oven (mine is a 5QT oval), so the meat is single layered?
    Thank you for the help!

    • — Cindy on October 22, 2021
    • Reply
    • Hi Cindy, this serves 6 to 8 and my portions are pretty generous, so I don’t think you’d need to modify the recipe. Hope you enjoy!

      • — Jenn on October 25, 2021
      • Reply
  • Another amazingly delicious recipe from Jenn. Thank you!

    • — Taylor on October 16, 2021
    • Reply
  • This is my go-to for family birthday dinners. It tastes delicious every time and it doesn’t require a lot of effort. Thanks Jenn!

    • — Alina on September 24, 2021
    • Reply
  • Thanks Jenn for the recipe! My kitchen smells amazing right now.
    I’m just concerned about one thing; I couldn’t get my cast iron dutch oven out so I’m making this in a stainless steel pot right now. Do you think the results would differ greatly from using a different pot?

    • — Lesuse on September 1, 2021
    • Reply
    • I think it should be fine in that pot. Hope you enjoy!

      • — Jenn on September 1, 2021
      • Reply
  • Just made this tonight and the meat came out super tasty!
    I have a question though, the sauce had almost completely evaportaed. How much sauce should there be when this is done? Could this have happened because my dutch oven was too big?
    I used my biggest one so the meat was not fully submerged in the sauce when it cooked.
    Note: the only change I made to the recipe was leaving out the carrots because my family doesn’t like cooked carrots.

    • — Lauren on August 4, 2021
    • Reply
    • Hi Lauren, Glad you enjoyed! Yes, the size of the Dutch oven can definitely make a difference in how quickly the sauce evaporates.

      • — Jenn on August 6, 2021
      • Reply
  • Hello Jenn,

    This recipe is absolutely spectacular! I want to serve it again to guests and was wondering if it would still be good if made the day before and reheated on the day of. If so, how would you recommend it be reheated?

    • — Mlak on June 30, 2021
    • Reply
    • Glad you like it! The ribs can be made up to 2 days ahead. Reheat, covered, over medium-low heat on the stovetop or in a 325°F oven.

      • — Jenn on July 1, 2021
      • Reply
  • Hi Jenn,

    I am making this dish in the oven now but noticed that the gravy looks rather watery after 2 hours of braising in the oven.. I have forgotten to add in the flour. Are there ways to remediate the watery gravy?

    Thanks,
    Joyce

    • — Joyce on June 4, 2021
    • Reply
    • Hi Joyce, Once you remove the pot from the oven, you can remove the lid and let it simmer on the stove uncovered until the gravy thickens. You can also make a paste with 1 T soft butter and 1 T flour; whisk it in and bring the stew to a simmer until it thickens up. Hope that helps!

      • — Jenn on June 4, 2021
      • Reply
  • I made exactly half a recipe (2 lbs short rib)and served it with wide egg noodles. That was plenty for four with enough left over for my wife and I the next day. It came out just as shown.

    The only change I would make next time is to use the full amount of liquid with the half order of beef. The sauce is very good and I would have liked more to add to the noodles.

    • — Jim on May 24, 2021
    • Reply
  • Made this dish for dinner along with butternut polenta and grilled zucchini. Amazing! The ribs were falling apart and my family felt very special to sit down to such a lovely meal.

    • — Teresa Valeri on May 12, 2021
    • Reply
  • 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

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