Rich, glossy short ribs slowly braised in red wine are the kind of meal that turns an ordinary night into a special occasion. These bone-in short ribs are seared until deeply browned, then gently braised with aromatics and Cabernet until the meat falls off the bone. Make a double batch for leftovers—the sauce only gets better the next day. If you want a quick reference while you cook, check the original red wine-braised short ribs recipe for a concise version of these steps.
Why you’ll love this dish
This braise is comfort food elevated: rich, savory, and impossibly tender from long, slow cooking. It’s a crowd-pleaser for holiday dinners, weekend guests, or any evening you want a restaurant-quality meal at home without complicated techniques.
“The meat melts off the bone and the sauce is deep and silky — a family favorite the minute I tried it.”
Reasons to try it:
- Deep flavor from searing, wine reduction, and slow braising.
- Economical—short ribs are often less expensive per pound than steaks.
- Make-ahead-friendly: flavors improve overnight, and reheats beautifully.
How this recipe comes together
Think of this as three clear stages: brown, build, and braise.
- Brown the ribs to develop Maillard flavor and render fat.
- Sauté aromatics and reduce red wine to concentrate flavor and cook off alcohol.
- Return ribs to the pot with beef broth and herbs, cover, and braise low and slow until fork-tender. After braising, strain and reduce the liquid into a glossy sauce to finish.
This quick overview helps you plan timing and equipment: a heavy Dutch oven, an oven set to 350°F (175°C), and patience.
What you’ll need
- 2 tablespoons olive oil
- 3–4 pounds bone-in short ribs (about 8–10 pieces)
- Salt and freshly ground black pepper, to taste
- 1 large onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, smashed or minced
- 2 tablespoons tomato paste
- 2 cups Cabernet Sauvignon or another full-bodied red wine (substitute note below)
- 3 cups beef broth (low-sodium preferred)
- 2 bay leaves
- 1 sprig fresh thyme
- 1 sprig fresh oregano
Pairing note: serve with creamy mashed potatoes, buttered polenta, or a crusty loaf—this 4-ingredient artisan bread is an ideal companion to soak up the sauce.
Ingredient tips:
- Use a full-bodied red (Cabernet or Merlot) for structure; avoid very tannic or overly fruity cheap wines.
- Low-sodium beef broth gives you control over final seasoning.
- Bone-in short ribs give more depth than boneless, but boneless will work in a pinch.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Rinse the short ribs briefly and pat dry with paper towels. Generously season with salt and pepper.
- Heat 2 tablespoons olive oil in a heavy Dutch oven over medium-high heat. Working in batches so you don’t crowd the pan, brown the short ribs 5–6 minutes per side until a deep mahogany color develops. Transfer browned ribs to a plate.
- Reduce the heat to medium. Add the diced onion and cook until translucent, about 8–10 minutes. Add diced celery and carrots and cook 3–5 minutes until slightly softened.
- Stir in the garlic and 2 tablespoons tomato paste; cook 30–60 seconds to caramelize the paste and sharpen its flavor.
- Pour in 2 cups red wine, scraping the browned bits from the bottom of the pot. Bring to a boil, then reduce to a simmer and cook until the wine is reduced by about half (15–20 minutes). This concentrates flavor and cooks off most alcohol.
- Add 3 cups beef broth, return the short ribs to the pot, and tuck in 2 bay leaves, 1 sprig thyme, and 1 sprig oregano. Cover and transfer to the oven. Braise for 2½–3 hours, or until the meat is fork-tender.
- Remove the ribs and keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract flavor. Simmer the strained liquid over medium heat until reduced and glossy (5–15 minutes), adjust salt and pepper to taste. Optionally skim excess fat or whisk in a pat of butter for shine.
- Serve the short ribs with the glossy sauce spooned over the top.
Best ways to enjoy it
Serve over:
- Creamy mashed potatoes to catch every drop of sauce.
- Soft polenta or buttered egg noodles for a rustic bowl.
- A simple pile of roasted root vegetables when you want less starch.
Finish with: a sprinkle of chopped parsley or a lemony gremolata (parsley, lemon zest, garlic) to brighten the richness.
Wine pairing: the same Cabernet used for cooking or a medium-bodied Malbec or Syrah. For non-alcoholic options, pair with a robust black tea or a dark, slightly sweet cola in moderation.
Storage and reheating tips
- Refrigerate cooled ribs in an airtight container within 2 hours of cooking. They’ll keep 3–4 days.
- Freeze in a freezer-safe container for up to 3 months. Cool completely before freezing; label with date.
- To reheat: thaw overnight in the fridge if frozen. Gently warm in a low oven (300°F/150°C) covered, or simmer gently in a pot with a splash of beef broth until heated through. Reheating slowly prevents the meat from drying; internal temperature should reach 165°F when reheated.
- Safety note: always reheat thoroughly and do not refreeze thawed leftovers without cooking.
Pro chef tips
- Don’t skip the browning step: the fond (browned bits) is literally flavor gold. Scrape them into the sauce when deglazing with wine.
- Reduce the wine by half before adding broth—this concentrates flavor and keeps the final sauce from tasting thin or alcoholic.
- Trim only large excess fat; a thin fat cap helps flavor and mouthfeel. You can chill and remove fat before reheating for a leaner sauce.
- Use a thermometer to test doneness: ribs are ready when a fork slides in easily and the internal tissue between bone and meat is gelatinous.
- For an ultra-silky sauce, finish with a small knob of cold butter off heat while whisking.
Creative twists
- Slow cooker: After browning and reducing wine on the stovetop, transfer everything to a slow cooker and braise on low 6–8 hours.
- Pressure cooker/Instant Pot: Brown on sauté, add liquids, and cook at high pressure 45–55 minutes with natural release.
- Flavor variations: stir in a tablespoon of balsamic for sweetness and tang, or add a chipotle in adobo for a smoky kick.
- Make it lighter: substitute half the beef broth with low-sodium chicken broth and finish with a squeeze of lemon to brighten.
- Vegetarian-inspired sauce: use mushrooms in place of some of the meat for an umami-rich vegetarian braise base (not a direct replacement for short ribs).
Your questions answered
Q: Can I use boneless short ribs or chuck roast instead?
A: Yes. Boneless ribs work, though bones add extra flavor. Chuck roast will braise well but may require slightly shorter or similar timing—check for tenderness.
Q: What if I don’t want to cook with wine?
A: Replace the 2 cups wine with 1½–2 cups beef broth plus 2 tablespoons balsamic vinegar or 2 tablespoons pomegranate molasses to mimic acidity and depth.
Q: How long does active prep and total time take?
A: Active prep about 20–30 minutes (browning and sautéing). Total time with braise is about 3–3½ hours.
Q: How do I thicken the sauce if it’s too thin?
A: Simmer to reduce further. For quick thickening, whisk in a beurre manié (equal parts softened butter and flour) off heat in small amounts until glossy, or stir in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and simmer to activate.
Q: Can I make this ahead for a party?
A: Absolutely. Make the day before, refrigerate, refrigerate until ready to reheat. Skim fat after chilling for a cleaner sauce, then reheat gently and finish the reduction before serving.
Enjoy the deep, slow-braised flavors and the simple satisfaction of a dish that rewards patience with exceptional taste.
Print
Red Wine-Braised Short Ribs
- Total Time: 210 minutes
- Yield: 4 servings
- Diet: None
Description
Rich, glossy short ribs braised slowly in red wine, yielding tender meat and a deep, silky sauce. Perfect for special occasions or a hearty family dinner.
Ingredients
- 2 tablespoons olive oil
- 3–4 pounds bone-in short ribs (about 8–10 pieces)
- Salt and freshly ground black pepper, to taste
- 1 large onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, smashed or minced
- 2 tablespoons tomato paste
- 2 cups Cabernet Sauvignon or another full-bodied red wine
- 3 cups beef broth (low-sodium preferred)
- 2 bay leaves
- 1 sprig fresh thyme
- 1 sprig fresh oregano
Instructions
- Preheat the oven to 350°F (175°C). Rinse the short ribs briefly and pat dry with paper towels. Generously season with salt and pepper.
- Heat 2 tablespoons olive oil in a heavy Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the short ribs for 5–6 minutes per side until a deep mahogany color develops. Transfer browned ribs to a plate.
- Reduce the heat to medium. Add the diced onion and cook until translucent, about 8–10 minutes. Add diced celery and carrots, cooking for 3–5 minutes until slightly softened.
- Stir in the garlic and 2 tablespoons tomato paste; cook for 30–60 seconds to caramelize the paste.
- Pour in 2 cups red wine, scraping the browned bits from the bottom of the pot. Bring to a boil, then reduce to a simmer, cooking until the wine is reduced by about half (15–20 minutes).
- Add 3 cups beef broth, return the short ribs to the pot, and tuck in 2 bay leaves, 1 sprig thyme, and 1 sprig oregano. Cover and transfer to the oven. Braise for 2½–3 hours, or until the meat is fork-tender.
- Remove the ribs and keep warm. Strain the braising liquid through a sieve into a saucepan, pressing on the solids to extract maximum flavor. Simmer until reduced and glossy (5-15 minutes), adjusting salt and pepper to taste.
- Serve the short ribs with the glossy sauce spooned over the top.
Notes
For best results, use a full-bodied red wine like Cabernet or Merlot. This recipe can also be made in a slow cooker or pressure cooker.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American