Braised Short Ribs
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When you want something cozy and a little special, these short ribs really deliver. They take their time in the oven, but the end result is so tender and flavorful, it feels like a restaurant-style dinner made right at home.
Looking for a cozy dish to warm up winter nights or wow at holiday dinners? These braised short ribs are just the thing. Similar to my beef stew and goulash, the recipe starts with a good sear on the short ribs, then a slow braise in a rich red wine sauce until they’re fall-apart tender.
Heads-up: short ribs do need a few hours in the oven, so plan ahead—but the payoff is worth it. Serve them overegg noodles, mashed potatoes, or creamy polenta, and enjoy the incredible aroma that fills your kitchen while they cook.
“Easily one of the best beef meals I’ve had in ages.”
What You’ll Need To Make Red Wine Braised Short Ribs
- Boneless short ribs: This cut becomes incredibly tender and flavorful after slow braising. If you can’t find boneless, substitute 6 to 7 pounds of bone-in short ribs — the meat will fall right off the bone as it cooks.
- Onions, garlic: These aromatics create the flavorful base of the sauce.
- Tomato paste: Adds concentrated flavor and a subtle sweetness.
- Flour: A light coating thickens the braising liquid into a silky, velvety sauce.
- Red wine & beef broth: Together they form the backbone of the braising liquid. For the 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.
- Bay leaf & fresh thyme: These herbs infuse the sauce with warm, aromatic layers.
- Carrots: Simmering with the ribs, they add natural sweetness to balance the richness of the meat and sauce.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Season the meat. Begin by seasoning the short ribs all over with salt and pepper.
Step 2: Sear the meat. Heat 1 tablespoon of oil in a large Dutch oven or other heavy pot over medium-high heat. Add half of the short ribs and let them cook, without moving them, until nicely browned, about 3 to 5 minutes.
Transfer the seared short ribs to a large plate, then repeat with the remaining oil and short ribs.
Step 3: Cook the aromatics. Pour off all but about 1 tablespoon of fat and set the pot back over medium-low heat. Add the onions and cook until they’re soft and starting to turn golden, about 5 minutes. Stir in the garlic and let it cook for another 2 minutes, then add the tomato paste and cook for 1 minute more to deepen the flavor.
Step 4: Add the flour. Cook the mixture, stirring constantly, until the flour is fully absorbed by the onion-tomato mixture—it should take about 1 minute.
Step 5: Add the cooking liquid and herbs. Pour in the wine, broth, and sugar, then toss in the bay leaf and thyme sprigs. Turn the heat up to high and bring everything to a boil, scraping the bottom of the pot as you go to loosen all those flavorful browned bits.
Step 6: Add the short ribs. Place the seared short ribs and any accumulated juices to the pot and return to a boil.
Step 7: Simmer and add carrots. Cover the pot and slide it into the oven. Let the short ribs braise for 2 hours, then carefully take the pot out and stir in the carrots.
Step 8: Finish cooking. Cover the pot again and return it to the oven. Cook for another 45 to 60 minutes, or until the meat and carrots are fork-tender. You can serve the short ribs right away, or let them cool and store in a covered container in the fridge for up to 2 days. They also freeze beautifully for up to 3 months.
Short Ribs Recipe Video Tutorial
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Red Wine Braised Short Ribs
Ingredients
- 4 pounds boneless short ribs, trimmed of excess fat and silver skin, cut into 3-in (8-cm) chunks (see note)
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 medium yellow onions, diced
- 6 cloves garlic, roughly chopped
- 1½ tablespoons tomato paste
- ¼ cup all-purpose flour
- 2⅓ cups red wine
- 1 cup beef broth
- 2 teaspoons sugar
- 1 bay leaf
- 5 sprigs fresh thyme
- 2 large carrots, sliced ½-in (13-mm)-thick diagonally
Instructions
- Adjust an oven rack to the lower-middle position and preheat the oven to 325°F (165°C). 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.)
- 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.
- 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.
- 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.
Notes
Pair with
Nutrition Information
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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Would it be possible to do all the steps prior to putting in the oven on the day before? Bring to room temperature and then put in oven? Am planning this as main course over the holidays and some day before prep work would be helpful. Can hardly wait to try – will do a dry run this weekend.
Hi Jean, Unfortunately, from a food safety standpoint, I don’t think it would be a good idea to sear the meat and not continue cooking it. The good news though, is that you can make it completely ahead and refrigerate if you’d like.
Jen, I’ve made this recipe a few times and it is delicious. Do you think I could follow the same recipe with beef shanks? I’m thinking yes, but just wanted your opinion. Thank you!
Glad you like it! And yes, I think it would work with beef shanks. 🙂
This recipe was phenomenal. I used meaty, bone in short ribs and added a couple of ribs of coarsely chopped celery in to sauté with the onions. Great winter-time heart warmer.
Hi there! Can I use bone in short ribs for this recipe?
Sure, bone-in will work. Enjoy!
Hi
What is the best substitute for the red wine as I’m serving to someone who cannot tolerate alcohol ? Thanks!
Hi Maureen, Unfortunately, with wine being such a significant component of the recipe, I don’t think this will work without it – I’m sorry! You may want to give this other short rib recipe of mine a try – it’s also delicious!
I will go with the other recipe, I’m sure it will be delicious too . Thanks so much for the amazingly fast response. 😀
This recipe was absolutely delicious. Made it for a non traditional thanksgiving and actually enjoyed the leftovers. The meat is very tender and the sauce is incredibly flavorful. Wonderful!!
I have made this twice already! It is just SO delicious!! We had it for my son in law’s birthday and as an addition to our Thanksgiving Dinner last week for those who weren’t turkey fans. The time and effort it takes gets easier and I have shared the recipe to those who asked for it. Thank you and I will certainly try other recipes in your collection.
This is sooooo delicious . The sauce has such a rich flavour and there plenty of it .Served it with mashed potatoes. The family loved it. Will definitely make it again.
Hi. You mention you can make these ahead. Does re-heating dry them out? Anyway to ensure they won’t over cook? Thanks!
Hi Kristin, reheating won’t dry these out as long as you keep them covered. And you really can’t overcook these so I wouldn’t worry about that. Hope you enjoy if you make them!
Which thickening agent can I replace the flour with? We have a gluten intolerant diner…
Hi Virginia, I’d use cornstarch at the end. Hope you enjoy!
I came here to ask this same question for a gluten free guest. Do you mean add the cornstarch after taking it out of the oven or after it’s done on the stove top? Thanks so much! It’s so good as is, I don’t want to mess it up!
Hi Jeannie, Glad you like it! You would add the cornstarch slurry after it comes out of the oven the second time. 🙂