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Red Wine Braised Short Ribs

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Savor the fork-tender goodness of braised short ribs—the ultimate comfort food for a chilly evening.

short ribs and noodles in bowl.

Searching for that perfect comforting dish for chilly winter nights or festive gatherings? Look no further than these wine-braised short ribs. Similar in technique and flavor to my ever-popular beef stew, this dish starts by searing the short ribs before slow-braising them to fork-tender perfection in a rich, flavorful red wine sauce. Just a little heads-up—short ribs require a few hours in the oven to reach that melt-in-your-mouth tenderness, so be sure to plan ahead. Serve them over egg noodles, mashed potatoes, or creamy polenta for a meal guaranteed to fill your home with warmth and bring smiles to everyone at your table.

“Easily one of the best beef meals I’ve had in ages.”

Angella

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

ingredients to make red wine braised short ribs.
  • Boneless short ribs: The star of the dish, these ribs become incredibly tender and flavorful after slow braising. If you can’t find boneless ribs, you can substitute 6 to 7 pounds of bone-in short ribs—the meat will fall off the bone as it cooks.
  • Onions and garlic: These aromatics that add depth and complexity to the sauce.
  • Tomato paste: Concentrates the sauce’s flavor, adding richness and a hint of sweetness.
  • All-purpose flour: Thickens the braising liquid to make a velvety sauce.
  • Red wine: Adds robust, complex flavors to the braising liquid.
  • Beef broth: Adds savory depth to the braising liquid and enhances the meaty flavors of the dish.
  • Bay leaf and fresh thyme: These herbs add layers of flavor to the sauce.
  • Carrots: Add a touch of sweetness and color.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

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

trimming fat from short ribs.

Season the short ribs all over with salt and pepper.

seasoning short ribs on cutting board.

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.

searing short ribs in Dutch oven.

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.

pulling browned short ribs from Dutch oven.

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.)

cooking onions in Dutch oven.

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

adding garlic to softened onions.

Add the tomato paste.

adding tomato paste to softened onions and garlic.

Cook, stirring constantly, for 1 minute.

stirring cooked vegetables in Dutch oven.

Add the flour.

adding flour to thicken the mixture.

Cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute.

cooked flour and vegetables.

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

wine, liquid, and herbs added to Dutch oven.

Increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits.

simmering broth for braised short ribs.

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

short ribs simmering in cooking broth.

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.

Adding carrots to the partially cooked 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.

braised short ribs in Dutch oven.

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

Frequently Asked Questions

What is the best wine to use for braised short ribs?

When cooking with wine, I recommend using a bottle that’s inexpensive but still good enough to drink. A Pinot Noir or Merlot in the $8 to $12 range is ideal.

Can I make braised short ribs ahead of time?

Yes, making the short ribs a day or two ahead can actually enhance their flavor. After cooking and cooling, store the short ribs in a covered container in the refrigerator for up to 2 days. Reheat, covered, over medium-low heat on the stovetop or in a 325°F-oven until warmed through.

Can braised short ribs be frozen?

Yes, they freeze exceptionally well. After cooking and cooling, transfer the ribs and their sauce into airtight freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stove or in the oven, covered, until heated through.

short ribs and noodles in bowl.

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Red Wine Braised Short Ribs

Savor the fork-tender goodness of braised short ribs—the ultimate comfort food for a chilly evening.

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
  • 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 (see note)
  • 1 cup beef broth
  • 2 teaspoons sugar
  • 1 bay leaf
  • 5 sprigs fresh thyme
  • 2 large carrots, sliced ½-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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Comments

  • Apologies in advance for the dumb question, but how exactly do you make buttered egg noodles? I’ve made the beef stew many times and am excited to finally try this one!

    • Hi Chad, not a dumb question! Here’s a recipe that gives you ratios that will help guide you. Hope you enjoy the ribs (and the noodles)!

  • I made this a few nights ago using meaty, bone-in short ribs. It was amazingly good! Served it over creamy polenta. I upped the pinot noir/beef broth/flour slightly to ensure lots of delicious sauce–and I added some parsnip, in addition to the carrot (wanted to use it up). The next day I gently re-heated it on the cooktop to enjoy for lunch.

    I plan to use this recipe for dinner guests but I will make it 1 day ahead, refrigerate, and gently re-heat.

    Such a delicious treat; and perfect for a cold winter’s day! Thank you Jenn.

  • Hi,
    I’m excited to make this. I need to double the recipe. Do I double the cooking time as well?
    Thanks!
    Arshiya

    • Hi Arshiya, No need to double the recipe. It may take a touch longer but the difference will be minimal. Hope you enjoy!

  • Made this tonight! So easy and flavorful! No adjustment needed! I served over polenta and it was the bomb 💣

    • — Kathleen Claycomb
    • Reply
  • Are chuck short ribs ok to use for this recipe? That’s what the butcher gave me when I asked for beef short ribs.

  • Hi Jen
    I am hoping to make the braised short ribs for Christmas Eve dinner tomorrow. I was only able to get a hold of bone in short ribs. Can I use a 30in LeCreuset braiser instead of a Dutch oven – or will I run into issues of the meat drying out on me? Do I need to adjust cooking time in the oven since it is not boneless?

    • Hi Bern, Bone-in short ribs will work just fine, but they may take a bit longer to cook. I’m not sure which Le Creuset you have (30 inches must be a typo?), but a braiser should work.

  • To make ahead and reheat – about how long do you leave in the oven at 325 degrees?

    BTW – I made this for Thanksgiving and now am making for Christmas. It’s incredibly good! Thank you!

    • So glad you enjoyed it enough to make it for two holidays in a row! I’d guess it would take about 30 minutes. To take out any guesswork, I’d suggest using the stove as it will be easy to check when it’s hot enough to serve.

  • Could I possibly use a Malbec in this recipe?

  • Delicious as usual! Leftovers the next day are even better. The price of short ribs was crazy to me here in Chicagoland ($15lb), but this recipe was so good it was worth it. Thanks for another great dinner.

  • Made this last night and t was SOO good. Do you foresee any pitfalls if I shred the beef and make the leftovers into an improvised shepherds pie?

    • Glad you liked it! I think it would work to add shredded pieces of this to a shepherd’s pie. Hope you enjoy it. 🙂

  • 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!!

    • — Bridget Battistone
    • Reply
  • 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…

    • — Virginia Hanna
    • Reply
    • 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!

        • — Jeannie on December 18, 2022
        • Reply
        • Hi Jeannie, Glad you like it! You would add the cornstarch slurry after it comes out of the oven the second time. 🙂

          • — Jenn on December 19, 2022
          • Reply
  • 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!

    • 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!

  • Another amazingly delicious recipe from Jenn. Thank you!

  • 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!

  • 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?

    • I think it should be fine in that pot. Hope you enjoy!

  • 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.

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

      • Hi Jenn, How big is the dutch oven you used in the recipe?

        • Hi Mike, It’s 5-1/2 quarts. Hope you enjoy the ribs if you make them!

  • 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?

    • 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.

  • 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

    • 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!

  • 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.

  • 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.

  • 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.

  • 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

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

  • 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.

  • 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

  • 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.

  • 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?

    • Hi Amy, I would just halve the recipe. Hope you enjoy!

  • What’s the green herb on the egg noodle in the picture? It’s very pretty.

    • Hi Mark, It’s parsley. 🙂

  • These were divine!

  • 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!

    • 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!

  • This was a big hit in my family (including my very picky eater) for our weekly Sunday dinner. We served with mashed potatoes.

  • 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
    • Reply
  • Awesome, so delicious and tender.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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! ❤️

  • Great flavors and easy to make. I will definitely be more careful with skimming more fat off next time.

  • 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
    • 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!!

  • 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!

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