If you love dinner-worthy, slow-cooked comfort that tastes like it took all day, these red wine-braised short ribs are exactly that — rich, glossy, and begging to be served over something creamy. The meat becomes fall-off-the-bone tender after a long, gentle braise in Cabernet and beef broth, and the sauce is the kind of thing people spoon onto mashed potatoes and then lick the plate. If you like hearty, homey dishes such as creamy smothered chicken and rice, this will be right in your wheelhouse.
Why you’ll love this dish
This recipe turns inexpensive, tough cuts into a luxurious main course. Short ribs are budget-friendly compared with many roasts, yet when braised they become deeply flavorful and tender. The combination of tomato paste, red wine, and aromatics gives the sauce a balanced acidity and savory depth that clings beautifully to mashed potatoes or polenta.
“A cozy, restaurant-quality meal you can make at home — the sauce is better the next day.” — home cook review
Perfect occasions: weekend family dinners, holiday menus, date nights at home, or when you want a make-ahead showstopper. It’s also forgiving for cooks new to braising.
The cooking process explained
You’ll sear the ribs to build flavor, sweat the vegetables to develop sweetness, and deglaze the pot with red wine to capture all the fond. After returning the ribs to the braising liquid, the low, moist heat in the oven slowly breaks down connective tissue into gelatin, which gives the sauce body and a silky mouthfeel. Finally, strain and reduce the cooking liquid so the sauce is glossy and concentrated.
Expect active hands-on time of about 30–45 minutes and unattended oven time of 2½–3 hours.
What you’ll need
- 2 tablespoons olive oil
- 3–4 pounds bone-in short ribs (about 8–10 pieces)
- Salt and freshly ground pepper, to taste
- 1 large onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, smashed (or minced if you prefer)
- 2 tablespoons tomato paste
- 2 cups Cabernet Sauvignon or another full-bodied red wine (substitute: extra beef broth for no alcohol)
- 3 cups beef broth
- 2 bay leaves
- 1 sprig thyme
- 1 sprig oregano
Ingredient notes:
- Boneless short ribs can be used, but bone-in imparts extra flavor to the sauce.
- If you don’t drink alcohol, use 2 cups extra beef broth with 1 tablespoon balsamic vinegar to mimic acidity.
- Fresh herbs are preferred; if using dried, use 1 teaspoon thyme and 1 teaspoon oregano.
Step-by-step instructions
- Preheat the oven to 350°F (175°C).
- Rinse the short ribs briefly under cold water and pat dry thoroughly with paper towels. Generously season all sides with salt and pepper. Dry meat browns better — don’t skip this.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Brown the ribs in two batches so they sear, about 5–6 minutes per side. Transfer browned ribs to a plate.
- Reduce heat to medium. Add the diced onion to the pot and cook until translucent, about 4–5 minutes. Add the diced celery and carrots and cook until slightly softened, another 4–5 minutes.
- Stir in smashed garlic and 2 tablespoons tomato paste. Cook, stirring, until the tomato paste darkens slightly and becomes fragrant, about 2–3 minutes — this caramelization boosts flavor.
- Pour in 2 cups red wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce the wine by about half, 6–8 minutes.
- Add 3 cups beef broth, 2 bay leaves, a sprig each of thyme and oregano, and return the ribs to the pot, submerging them as much as possible in the liquid.
- Cover the Dutch oven and transfer to the preheated oven. Braise for 2½–3 hours, or until the meat is very tender and falling from the bone.
- Remove the ribs with tongs and set aside. Strain the cooking liquid through a fine mesh sieve into a saucepan; discard solids. Simmer the strained liquid until it reduces and thickens to a sauce consistency, about 10–15 minutes. Taste and adjust seasoning.
- Serve the ribs with the sauce spooned over the top and enjoy.
Timing tips: if your ribs are smaller, check for doneness at 2 hours; if they’re large, they may need a bit longer.
What to serve it with
Classic pairings: creamy mashed potatoes, buttered egg noodles, or creamy polenta — each provides a neutral, silky bed for the rich sauce. For a lighter counterpoint, serve with roasted Brussels sprouts or a simple arugula salad dressed with lemon and olive oil. If you want another comforting side, pair it with a rich, saucy dish like creamy smothered chicken and rice for a family-style spread.
Wine pairing: continue the red-wine theme with a Cabernet Sauvignon, Merlot, or a bold Zinfandel. For a non-alcoholic pairing, a robust iced tea or sparkling water with lemon complements the richness.
Storage and reheating tips
- Refrigeration: Cool to room temperature (but no longer than 2 hours), then store ribs and sauce in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: Place ribs and sauce in freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop in a covered pan over low heat until heated through, about 15–20 minutes. Add a splash of beef broth if the sauce is too thick. Reheat to an internal temperature of 165°F for safety. You can also reheat covered in a 325°F oven until warmed through. Avoid high heat to prevent drying out.
Label containers with date and contents. When reheating from frozen, fully thaw in the refrigerator for even reheating.
Pro chef tips
- Don’t crowd the pan when browning. Proper browning creates flavor; crowded pans steam the meat.
- Pat ribs dry and season liberally before searing. Salt helps create a flavorful crust.
- Use a full-bodied red wine for structure; cheap wine is fine — you’re cooking with it, not drinking it. If you must skip wine, add a tablespoon of balsamic or red wine vinegar for brightness.
- Reduce the sauce to concentrate flavor. If it tightens too much, thin with a little beef broth.
- Rest briefly before serving to let juices settle. If you refrigerate overnight, the sauce will gel thanks to the gelatin from the bones — reheat slowly and skim fat if desired.
- For a glossy finish, whisk in a small pat of cold butter off heat into the reduced sauce just before serving.
Recipe variations
- Slow cooker: After searing and deglazing, transfer everything to a slow cooker and cook on low for 6–8 hours. Reduce sauce on the stove afterward.
- Instant Pot/pressure cooker: Brown using the sauté function. Pressure cook at high for 45 minutes, then allow natural release for 15 minutes. Reduce the sauce on sauté mode.
- Beer-braised: Substitute 2 cups robust ale for wine for a malt-forward character.
- Lighter twist: Use short ribs trimmed of excess fat and finish sauce with a touch of balsamic and herbs for brightness.
- Vegetarian alternative: Swap everything for portobello mushroom “steaks” braised in the same liquid for a mushroom-forward vegetarian plate (texture differs but flavor is intense).
Common questions
Q: Can I use boneless short ribs or another cut?
A: Yes. Boneless short ribs work but may cook slightly faster and won’t impart as much collagen-derived gelatin. Chuck roast is a good substitute; cut into large chunks and adjust braising time until tender.
Q: Do I need to use Cabernet Sauvignon?
A: No — use any full-bodied red wine you enjoy drinking. If you prefer no alcohol, replace wine with extra beef broth plus 1 tablespoon balsamic or red wine vinegar for acidity.
Q: How do I thicken the sauce if it’s too thin?
A: Reduce it by simmering uncovered until it reaches the desired consistency. For a quick thickener, whisk 1 teaspoon cornstarch into 1 tablespoon cold water and stir into the simmering sauce until glossy.
Q: Can I make this ahead?
A: Absolutely. Flavors deepen after sitting overnight. Refrigerate cooled ribs and sauce, then gently reheat the next day. Skim excess fat from the surface for a cleaner sauce.
Q: Is it safe to braise at 350°F?
A: Yes. Braising is low-and-slow with a covered pot; 350°F provides steady heat to break down connective tissue over several hours. Maintain a gentle simmer in the liquid to avoid drying.
If you want another comforting, saucy main for a busy night, try that creamy chicken recipe referenced earlier — it’s a great companion for simpler weeknights.
Print
Red Wine-Braised Short Ribs
- Total Time: 225 minutes
- Yield: 4 servings
- Diet: None
Description
Luxurious, tender short ribs braised in red wine, perfect for a comforting dinner.
Ingredients
- 2 tablespoons olive oil
- 3–4 pounds bone-in short ribs (about 8–10 pieces)
- Salt and freshly ground pepper, to taste
- 1 large onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, smashed
- 2 tablespoons tomato paste
- 2 cups Cabernet Sauvignon or full-bodied red wine
- 3 cups beef broth
- 2 bay leaves
- 1 sprig thyme
- 1 sprig oregano
Instructions
- Preheat the oven to 350°F (175°C).
- Rinse the short ribs and pat dry. Season all sides with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the ribs in batches, about 5–6 minutes per side.
- Remove ribs and reduce the heat. Add diced onion, cooking until translucent, 4–5 minutes.
- Add celery and carrots, cooking until softened, another 4–5 minutes.
- Stir in smashed garlic and tomato paste, cooking until fragrant, about 2–3 minutes.
- Pour in red wine to deglaze the pan, scraping up browned bits. Simmer and reduce wine by half, 6–8 minutes.
- Add beef broth, bay leaves, thyme, and oregano. Return the ribs, submerging them as much as possible.
- Cover and braise in the oven for 2½–3 hours, until the meat is tender.
- Remove ribs, strain cooking liquid, and simmer to reduce until thickened, about 10–15 minutes.
- Serve the ribs with the sauce spooned over.
Notes
This dish is perfect for making ahead; flavors deepen overnight. For a glossy sauce, whisk in a pat of cold butter before serving.
- Prep Time: 45 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American