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

  • I made this today for the first time and it’s absolutely delicious. My family says it’s the best beef dish I’ve ever made. The short ribs are moist and tender and the sauce is amazing. This recipe is spot-on, as is every recipe I’ve tried from Jenn’s website.

  • I made this last night for New Years Eve dinner. Big hit. My small town stores didn’t have boneless short ribs, but bone-in turned out fine. I choose your recipe because I didn’t want to strain the sauce of veggies. I used 4 carrots and 8 oz of sautéed mushrooms.
    I spooned off most of the fat and we loved every bite. Thanks Jenn! Another winner! For some reason I can’t give it 5 stars, but would like to.

  • My family loved it, the sauce turned out perfect. I will definitely be making this one again.

  • Made this for the first time for Christmas dinner. Followed the recipe exactly. WOW!!!! It was a hit!!! Everyone raved and couldn’t believe I had risked making something for the first time for such a big dinner. Well, I normally don’t do that – unless it’s from once upon a chef! Jenn, I have told friends and family about your great website and cookbook. Thank you for sharing all of your wonderful recipes!!

  • I made this for Christmas dinner with mashed potatoes and fresh peas and more carrots, everyone practically licked the bowl, I should have made more!

    I made the ribs 2 days before and heated them up on the stove. I used bone -in shortribs, bought 6 1/2 pounds instead of 4 pounds of boneless. The bones literally fell out of the ribs so they were served boneless.

    Thanks for another fabulous recipe Jenn and Happy New Year!

  • I made this recipe for Christmas dinner today! It was delicious. Thanks for another great recipe. I will definitely make it again,

  • Great recipe and will be added to my “Best for Entertaining” and “Best for Family” recipe lists. Easy to prepare, incredible smell fills the home… Awesome flavor. I made this with Jenn’s Parmesan Smashed Potatoes which are also amazing by themself, and incredible with the gravy from this short rib recipe. Make this!!!

  • Hi Jen I just realized I do not have beef broth. Can I substitute chicken broth or vegetable broth instead? Am preparing the dish tonight in time for our Christmas Eve dinner.
    Thanks for your help.

    • Hi Elvie, I’d go with chicken broth. Enjoy!

  • Hi Jenn! Can I use a Cabernet Sauvignon instead of a Pinot Noir or merlot for this recipe? I’m so excited to make this tonight!

    • Sure, Mali – any dry red will work. Enjoy!

  • Hi Jenny – do you think the short ribs taste best the day you make them or after sitting in the wine gravy for a day or 2? Thank you

    • Hi April, Honestly they are delicious both ways – it doesn’t matter.

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