I perfected my Red Wine Short Ribs by slow-braising them in a herb-and-wine sauce and using a few surprising tricks that make the whole process truly foolproof.

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I still get chills when I taste these Red Wine Short Ribs. I used beef short ribs, bone in, and a bold dry red wine to layer the flavors, and the result is fall-off-the-bone tender, rich and kind of outrageously good.

The sauce holds real depth and a bright edge that keeps you reaching for another forkful, you know the kind that stains your napkin and refuses to be polite. I won’t pretend it’s fast, but it’s worth every minute, and it’ll make you rethink what short ribs can do.

Trust me, you’ll be curious enough to dig in.

Ingredients

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Beef short ribs: Rich in protein and collagen, fatty and comforting, makes dish deeply savory.
Red wine: Adds acidity and tannins, deep fruity notes, helps tenderize meat.
Onion: Sweet when caramelized, gives savory base, contains fiber and vitamin C.
Carrots: Add natural sweetness, beta carotene and fiber, balance wine’s acidity.
Garlic: Pungent aromatic that lifts flavors, small amounts add antioxidants.
Tomato paste: Concentrated umami and acidity, deepens color and savory backbone.
Beef stock: Boosts meaty depth, supplies gelatin and sodium, helps make rich sauce.
Thyme and rosemary: Herbs give earthy, piney notes, fragrant, subtle freshness at the end.
Worcestershire sauce: Adds tangy umami, anchovy base, dark savory lift.

Ingredient Quantities

about 4 pounds beef short ribs, bone in (about 8 large pieces)

2 teaspoons kosher salt plus more to taste

1 teaspoon freshly ground black pepper

1/2 cup all purpose flour for dredging

2 tablespoons olive oil

2 tablespoons unsalted butter

1 large yellow onion, chopped

2 large carrots, peeled and cut into 1 inch pieces

2 celery stalks, cut into 1 inch pieces

4 cloves garlic, smashed

2 tablespoons tomato paste

2 cups dry red wine, like cabernet sauvignon or merlot

2 cups low sodium beef stock or broth

2 bay leaves

4 sprigs fresh thyme or 2 teaspoons dried thyme

2 sprigs fresh rosemary

1 tablespoon Worcestershire sauce

2 tablespoons chopped fresh parsley for garnish

How to Make this

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1. Preheat the oven to 325 F. Pat the short ribs dry, season all over with 2 teaspoons kosher salt and 1 teaspoon black pepper, then dredge lightly in 1/2 cup all purpose flour and shake off excess.

2. Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large Dutch oven over medium high heat until shimmering. Brown the ribs in batches on all sides, dont crowd the pot, about 3 to 4 minutes per side, then transfer browned ribs to a plate.

3. Lower the heat to medium and add the chopped large yellow onion, 2 large carrots cut into 1 inch pieces, and 2 celery stalks cut into 1 inch pieces. Cook until softened and starting to brown, about 6 to 8 minutes.

4. Add 4 smashed garlic cloves and 2 tablespoons tomato paste, stir and cook about 1 to 2 minutes until the paste darkens a bit and smells sweet.

5. Pour in 2 cups dry red wine, stir and scrape up the brown bits from the bottom of the pot, then simmer until the wine is reduced by about half, about 6 to 10 minutes.

6. Add 2 cups low sodium beef stock, 2 bay leaves, 4 sprigs fresh thyme or 2 teaspoons dried thyme, 2 sprigs fresh rosemary, and 1 tablespoon Worcestershire sauce. Bring the liquid to a gentle simmer, taste and add a little more salt if needed.

7. Nestle the browned short ribs back into the pot so theyre partially submerged in the braising liquid. Cover the pot with a tight lid and transfer to the preheated oven. Braise until the meat is very tender and nearly falling off the bone, about 2 1/2 to 3 hours.

8. Remove the ribs to a serving dish and tent with foil. Skim excess fat from the surface of the braising liquid, discard bay leaves and herb stems, then simmer the sauce on the stovetop until slightly reduced and thickened to your liking, about 8 minutes. Adjust seasoning.

9. Spoon the sauce over the short ribs, sprinkle with 2 tablespoons chopped fresh parsley and serve warm.

Equipment Needed

1. Oven set to 325 F
2. Large ovenproof Dutch oven with a tight fitting lid
3. Long tongs for searing and turning ribs
4. Chef knife (for chopping onion, carrots, celery)
5. Cutting board
6. Measuring cups and spoons
7. Wooden spoon or sturdy spatula for scraping the fond
8. Rimmed plate or baking sheet to rest dredged and browned ribs
9. Fine mesh strainer or fat skimmer to remove excess fat
10. Instant read thermometer, optional but handy to check doneness

FAQ

How long does this take to cook and what temp should I use?

Plan on about 3 to 3 1/2 hours total. After searing, braise in a 325 F oven until the meat is fork tender, usually 2 1/2 to 3 hours. Times vary a bit by oven and rib size, so go by the fork test not the clock.

Can I use a different cut of beef or boneless ribs?

Yes. Chuck roast or boneless short ribs work fine, but you may need to cut them into large pieces and adjust braising time. Bone in short ribs give the best flavor cause the bone adds richness.

Do I have to use red wine, what if I dont want alcohol?

No you dont. The wine adds acidity and depth, but swap it with extra beef stock plus 1 to 2 tablespoons balsamic vinegar or a splash of red wine vinegar and a little grape juice for sweetness. Non alcoholic red wine also works.

How do I get a thick glossy sauce?

Brown the meat well and dont crowd the pan, deglaze with wine and reduce it before adding stock. Skim fat after resting, then simmer the sauce till it reduces and coats a spoon. If you need extra body, whisk a little butter and flour together and stir it in off the heat.

Can I make these ahead or freeze them?

Yes. They actually taste better the next day. Refrigerate up to 3 days, reheat gently in the oven or on the stove. Freeze up to 3 months in an airtight container, thaw in fridge overnight then reheat slowly so the meat stays tender.

How do I know the ribs are done?

Done means fork tender the meat pulls away from the bone with little resistance. If you need to use a lot of force its not ready yet. The internal temp is usually high for braises so dont rely only on a thermometer.

Red Wine Braised Short Ribs Recipe Substitutions and Variations

Red wine: if you want no alcohol use 2 cups low sodium beef stock plus 2 tablespoons balsamic vinegar or red wine vinegar, or use non alcoholic red wine. It keeps the acidity and depth.
Beef short ribs (about 4 pounds): swap for 3 to 4 pounds chuck roast cut into large chunks, or use beef shank or oxtail if you want extra rich flavor. Chuck gives similar tenderness after braising.
All purpose flour for dredging: use cornstarch 1 to 1 by volume or gluten free flour 1 to 1, or skip dredging and thicken the sauce later with a cornstarch slurry or a little beurre manié. Works fine either way.
Worcestershire sauce: substitute 1 tablespoon soy sauce plus 1 teaspoon apple cider vinegar or 1 tablespoon soy sauce plus a pinch of brown sugar, or use 1 tablespoon fish sauce for a bolder umami hit. Adjust to taste.

Pro Tips

1) Pat the ribs really dry before seasoning and dredging, its the difference between a good crust and a sad soggy one. Take time to brown in batches so the pot stays hot, and dont crowd it or you wont get those browned bits that give the sauce flavor.

2) When you add tomato paste, let it cook until it darkens a little, it gets sweeter and deeper. Then pour the wine in and scrape the bottom well, those browned bits are gold. Reduce the wine by about half so the alcohol cooks off and the flavor concentrates.

3) Low and slow is not a suggestion, its the point. Keep the oven gentle and check by probing the meat with a fork, not by time alone. If it resists, give it more time, when it flakes at the bone youre done.

4) Make it a day ahead if you can. Chill uncovered or lightly covered, skim the solidified fat from the top, reheat slowly and finish the sauce on the stove to thicken. Flavors meld overnight and the sauce will taste way better.