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Braised Short Ribs in Red Wine Sauce Recipe

Avatar photoByLauren
Jump to Recipe· 4.5 from 108 reviews

If you’re craving a dinner that feels indulgent but is surprisingly straightforward to make, you’re in for a treat. This Braised Short Ribs in Red Wine Sauce Recipe is one of those dishes I turn to whenever I want to impress without stressing. Tender, melt-in-your-mouth beef simmered in a rich, savory red wine sauce — trust me, once you try this, it’ll become a weekend staple in your kitchen.

❤️

Why You’ll Love This Recipe

  • Unbeatable Flavor: Slow cooking in red wine transforms the ribs into tender, juicy perfection with deep, complex taste.
  • Simple Ingredients: No fancy components here — just pantry staples and quality beef for a truly authentic feel.
  • Impresses Every Time: Whether it’s a weeknight treat or a special occasion, this dish always gets rave reviews.
  • Flexible Cooking Methods: You can use the oven, stove, slow cooker, or even a pressure cooker to nail this recipe.
A large, dark brown cooked meat piece sits on top of a bed of creamy white mashed potatoes. Thick, glossy brown sauce is being poured onto the meat from a spoon held above, with sauce dripping down the sides of the meat and pooling onto the mashed potatoes below. In the background, green leafy salad with a piece of purple lettuce is visible. The whole dish rests on a white plate placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Braised Short Ribs in Red Wine Sauce, short ribs in red wine, beef short ribs slow cooker, hearty beef rib recipe, red wine beef ribs this …

Ingredients You’ll Need

The magic of this Braised Short Ribs in Red Wine Sauce Recipe comes from combining hearty beef short ribs with a medley of aromatic veggies and a rich red wine sauce that’s both comforting and elegant. I always try to choose a dry red wine with good flavor but nothing too pricey — it’s all about balance here!

Flat lay of fresh raw beef short ribs with clean bones, a few whole garlic cloves peeled but uncrushed, a large chopped yellow onion, two chopped celery ribs with vibrant green leaves, two bright orange chopped carrots, a small white ceramic bowl of thick deep red tomato paste, a small white ceramic bowl filled with dark dry red wine, a small white ceramic bowl of rich beef broth, two fresh thyme sprigs, two fresh green bay leaves, a small white ceramic bowl of golden olive oil, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Braised Short Ribs in Red Wine Sauce, short ribs in red wine, beef short ribs slow cooker, hearty beef rib recipe, red wine beef ribs
  • Beef short ribs: Look for ribs with good marbling; it keeps the meat juicy and tender during the long braise.
  • Salt and pepper: Simple seasoning, but don’t skimp — it enhances every flavor.
  • Olive oil: For searing; I use extra virgin for better aroma.
  • Garlic cloves: Crushed to release that fragrant punch.
  • Onion: Brown, yellow, or white all work; they add sweetness and depth.
  • Celery ribs: Adds a light herbal note and balances the richness.
  • Carrots: Bring natural sweetness and a lovely color to the sauce.
  • Tomato paste: Concentrates the umami and thickens the sauce.
  • Dry red wine: Essential for that rich, acidic-sweet backbone in the sauce; I recommend Cabernet Sauvignon or Merlot.
  • Beef stock/broth: Use low sodium so you can control salt levels.
  • Thyme sprigs: Optional, but I love the earthy aroma they add during braising.
  • Bay leaves: A classic herb that rounds out the sauce brilliantly.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile the Braised Short Ribs in Red Wine Sauce Recipe is. Over time, I’ve played around with little twists that really make it your own — don’t hesitate to experiment and adjust based on what you like or have on hand.

  • Herb Swaps: Instead of thyme and bay leaves, try rosemary or sage for a different earthy vibe; I once added a sprig of fresh rosemary and the aroma was incredible.
  • Vegetable Boost: Adding mushrooms or diced parsnips creates extra depth and gives the sauce a heartier feel.
  • Spicy Kick: For those who like a little heat, a pinch of chili flakes while sautéing the garlic amps things up nicely.
  • Make it Keto: Skip carrots and instead add more celery and mushrooms to keep carbs down without losing flavor.

How to Make Braised Short Ribs in Red Wine Sauce Recipe

Step 1: Brown the Ribs for Deep Flavor

Start by seasoning your beef short ribs generously with salt and pepper — this step really wakes up the meat. Heat your olive oil in a large, ovenproof pot over high heat. When the oil shimmers, add half the ribs and sear them aggressively on all sides for about 5 to 7 minutes total. Don’t rush this — the caramelized crust you create here adds layers of flavor later in the braising. Remove the browned ribs and repeat with the remaining ribs, then set all aside.

Step 2: Build Your Flavor Base with Veggies

Lower the heat to medium, then toss in your chopped onions and crushed garlic to the same pot. Sauté for about 2 minutes until fragrant but not brown. Then add in the chopped carrots and celery, cooking for another 5 minutes until the carrots soften and their sweetness starts to emerge. Stir in tomato paste and cook for about a minute — this little step deepens the sauce and adds a subtle tang.

Step 3: Add Liquids and Herbs, Then Braise

Pour in your dry red wine and beef stock, scraping the bottom of the pot to loosen those tasty browned bits — that’s where the magic happens! Toss in thyme sprigs and bay leaves if you’re using them. Give everything a good stir until the tomato paste fully dissolves and your sauce looks sumptuous. Now nestle the short ribs back into the liquid — make sure they’re mostly submerged. Cover the pot with its lid and move it to your preheated oven (160°C/325°F). Let it braise low and slow for about 3 hours, or until you can effortlessly pull the meat apart with forks. This slow simmer is key to unlocking that tender, fork-tender texture we all crave.

Step 4: Finish the Sauce and Serve

Carefully remove the ribs from the pot, keeping the meat on the bone — it looks gorgeous on the plate and tastes amazing. Cover them to keep warm while you strain the braising liquid to remove solids like onion and carrot pieces. If you like a chunky sauce, feel free to skip straining. Return the strained sauce to the pot and simmer gently to thicken or reduce it to your desired consistency. Don’t hesitate to taste and season with salt and pepper here — it’s your moment to perfect the balance! Pour the sauce generously over the ribs on your serving plate and get ready to enjoy one of the best home-cooked dishes around.

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Pro Tips for Making Braised Short Ribs in Red Wine Sauce Recipe

  • Browning Matters: Take your time to brown the ribs well; this builds a deep, rich flavor foundation you can’t get any other way.
  • Wine Choice: Use a dry red wine you enjoy drinking — since it reduces and concentrates, its flavor really shines.
  • Low and Slow Is Key: Patience with the oven temp and cooking time guarantees crazy tender meat that falls off the bone.
  • Don’t Rush the Sauce: Strain and then simmer your sauce to control thickness — this step takes it from good to restaurant quality.

How to Serve Braised Short Ribs in Red Wine Sauce Recipe

The image shows several large pieces of dark, glossy braised beef with bones in a deep dish, each piece richly coated with a thick sauce that has a slightly shiny texture. The beef pieces are dark brown, almost black in some places, showing a tender, slightly rough surface. A few small green thyme sprigs are placed on top, adding a fresh contrast to the dark meat. The background around the dish has a white marbled texture, highlighting the rich color of the beef. Photo taken with an iphone --ar 2:3 --v 7 - Braised Short Ribs in Red Wine Sauce, short ribs in red wine, beef short ribs slow cooker, hearty beef rib recipe, red wine beef ribs

Garnishes

I usually finish with a sprinkle of fresh chopped flat-leaf parsley — it adds a vibrant pop of color and a mild herbal freshness that cuts through the richness beautifully. Sometimes I’ll throw on a few microgreens or even a tiny drizzle of good olive oil for extra shine. It’s the little touches that make a difference!

Side Dishes

This Braised Short Ribs in Red Wine Sauce Recipe pairs wonderfully with creamy mashed potatoes — the sauce soaks into them like a dream. I also love buttery polenta or even a simple buttered egg noodle to soak up every bit of that luscious sauce. Roasted root vegetables are a great, hearty companion if you want more veggies on the side.

Creative Ways to Present

For a special dinner party, I like to serve the ribs on individual slate plates with the sauce artfully drizzled around, topped with fresh thyme sprigs. Another fun idea is layering the meat over a bed of creamy horseradish mashed potatoes for an extra zing that surprises guests every time.

Make Ahead and Storage

Storing Leftovers

I store leftover short ribs with the sauce in an airtight container in the fridge, and they stay juicy and flavorful for up to 3 days. It’s actually one of those dishes I think tastes better the next day after the flavors have melded even more.

Freezing

Freeze any leftovers in a freezer-safe container for up to 2 months. I usually separate the ribs from the sauce slightly so I can defrost and reheat evenly. When you thaw, do it overnight in the fridge for the best texture.

Reheating

Reheat gently on the stovetop over low heat, covered, stirring occasionally. Adding a splash of water or broth helps loosen the sauce if it’s thickened too much. Microwaving works in a pinch, but slow stovetop reheating keeps the meat tender and sauce silky.

FAQs

  1. Can I use a different cut of beef instead of short ribs?

    You can, but short ribs are ideal because of their marbling and connective tissue that break down beautifully during braising. Chuck roast is a decent alternative that also becomes tender when cooked low and slow.

  2. What if I don’t have red wine? Can I substitute it?

    If you don’t have red wine, you can replace it with extra beef stock and a splash of balsamic vinegar or grape juice for acidity and sweetness. The flavor won’t be exactly the same, but still delicious.

  3. Is it okay to use a slow cooker for this recipe?

    Absolutely! After searing the ribs and sautéing the veggies, transfer everything to your slow cooker and cook on low for 6 to 8 hours until tender. The texture and flavor are just as fantastic.

  4. How thick should the sauce be?

    The sauce should coat the back of a spoon lightly. If it’s too thin, simmer it uncovered until it reduces to your liking; if too thick, add a splash of broth or water to loosen it.

Final Thoughts

This Braised Short Ribs in Red Wine Sauce Recipe holds a special place in my heart because it reminds me of cozy family dinners and slow weekend afternoons in the kitchen. It’s a recipe that feels fancy but is truly accessible — once you make it, you’ll see why I keep coming back to it again and again. So grab a bottle of your favorite red, take your time, and treat yourself to something spectacular. You deserve it!

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Braised Short Ribs in Red Wine Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 108 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 180 minutes
  • Total Time: 195 minutes
  • Yield: 5 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Braised Beef Short Ribs recipe slow cooks tender, flavorful ribs in a rich red wine sauce. Ideal for a comforting dinner, the beef becomes melt-in-your-mouth soft after hours in the oven with aromatics and vegetables, creating a deep, savory sauce perfect for serving over mashed potatoes or crusty bread.

Ingredients

Beef and Seasoning

  • 5 – 6 beef short ribs (300-400g / 10-14oz each)
  • 1.5 tsp salt
  • 1.5 tsp pepper

Cooking Ingredients

  • 2 tbsp olive oil
  • 3 garlic cloves, crushed
  • 1 large onion, chopped (brown, yellow, or white)
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • 2 tbsp tomato paste
  • 2 cups (500ml) dry red wine
  • 2 cups (500ml) beef stock/broth, low sodium
  • 2 sprigs thyme (optional)
  • 2 bay leaves

Instructions

  1. Preheat and Season: Preheat your oven to 160°C (325°F). Sprinkle the beef short ribs evenly with salt and pepper to season them thoroughly.
  2. Brown the Ribs: Heat olive oil in a large ovenproof pot over high heat. Add half the ribs and brown them aggressively on all sides for about 5 to 7 minutes in total. Remove the ribs and repeat with the remaining ribs. Removing the browned ribs, set them aside.
  3. Sauté Aromatics: Reduce heat to medium. Add chopped onion and crushed garlic to the same pot, cooking for 2 minutes until fragrant.
  4. Add Vegetables: Add chopped carrots and celery. Cook for about 5 minutes until the carrots start to soften and become sweet.
  5. Add Tomato Paste: Stir in tomato paste and cook for 1 minute to deepen its flavor.
  6. Deglaze with Liquids: Pour in dry red wine and low sodium beef stock. Add thyme sprigs and bay leaves. Stir well until the tomato paste dissolves completely, scraping up any browned bits from the bottom of the pot.
  7. Return Beef to Pot: Place the browned beef ribs back into the liquid, arranging them so they are submerged to ensure even braising.
  8. Braise in Oven: Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 hours or until the meat is tender enough to be easily separated with forks.
  9. Remove Beef and Strain Sauce: Carefully remove the beef ribs from the pot, keeping the meat on the bones. Cover to keep warm. Strain the cooking liquid through a sieve, pressing on the vegetables to extract juices for a smooth sauce. This step is optional if you prefer a chunky sauce.
  10. Reduce Sauce: Return the strained sauce to the pot and bring it to a simmer on the stovetop. Adjust thickness by simmering to reduce or adding water to thin. Season with additional salt and pepper if needed.
  11. Serve: Arrange the beef ribs on a serving plate and spoon the red wine sauce generously over the top. Serve immediately for best flavor and tenderness.

Notes

  • This recipe replicates restaurant-quality braised short ribs and is surprisingly easy to prepare at home with minimal ingredients.
  • The red wine adds richness and depth, making the sauce complex and flavorful.
  • The oven braising method is preferred, but you can also adapt this recipe for stove top, slow cooker, or pressure cooker/Instant Pot with adjusted cooking times.
  • Braising until the meat can be pulled apart easily ensures perfect tenderness. Check with forks near the end of cooking.
  • Straining the sauce is optional if you prefer a rustic texture with vegetables included in the sauce.

Nutrition

  • Serving Size: 1 serving
  • Calories: 545
  • Sugar: 3 g
  • Sodium: 1101 mg
  • Fat: 28 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 9 g
  • Fiber: 1 g
  • Protein: 44 g
  • Cholesterol: 129 mg
Avatar photo

Hey there! I’m Lauren Braiden—your foodie friend who believes every meal should be tasty and low-stress. Expect easy peasy recipes, plenty of kitchen laughs, and zero judgment if you sneak a bite before the timer dings. Let’s cook, chat, and eat the good stuff together! 🎉🍴

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