Red Wine Braised Short Ribs: A Comforting Classic for Any Season
There are few dishes as deeply comforting and soul-satisfying as Red Wine Braised Short Ribs. This recipe is everything a cozy meal should be—rich, slow-cooked, melt-in-your-mouth tender, and layered with flavors that feel like a warm embrace. Whether you’re planning a holiday dinner, a Sunday family meal, or a special occasion at home, these short ribs deliver elegance with minimal effort. They simmer away in the oven while you relax, filling your home with an aroma that announces something truly delicious is on the way.
The magic behind this dish comes from a time-honored technique: braising. By searing the ribs first and then cooking them low and slow in a flavorful mixture of vegetables, broth, and wine, you get a result that’s incredibly tender and packed with richness. The red wine adds body and depth, while the beef broth and aromatic vegetables build layers of savory flavor. Fresh thyme and bay leaf infuse the pot with an herby warmth that perfectly complements the hearty beef.
One of the best parts of this recipe is its versatility. You can use Cabernet Sauvignon, Merlot, or any dry red wine you enjoy. The wine reduces as it simmers, concentrating into a sauce that coats the ribs beautifully. When finished, the dish practically makes its own gravy—silky, glossy, and perfect for spooning over mashed potatoes, creamy polenta, or even buttered noodles.
These Red Wine Braised Short Ribs also make excellent leftovers. In fact, like many slow-braised dishes, they taste even better the next day as the flavors continue to meld together. They’re also a wonderful choice for entertaining because they can be made ahead of time and gently reheated without losing any tenderness or richness.
Below is the full recipe, kept exactly as you provided it, followed by a quick serving tip that elevates this comfort-food classic to restaurant-level quality.
Red Wine Braised Short Ribs
Ingredients
4 lbs bone-in beef short ribs
2 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tbsp tomato paste
2 cups dry red wine (Cabernet Sauvignon or Merlot)
4 cups beef broth
2 sprigs fresh thyme
1 bay leaf
Salt and pepper, to taste
Instructions
Preheat oven to 325°F (160°C). Pat ribs dry and season well with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until browned. Remove and set aside.
Add onion, carrots, and celery to the pot; sauté 5–7 minutes until softened. Stir in garlic and tomato paste; cook 1 minute.
Pour in red wine, scraping up browned bits. Simmer until reduced by half.
Return ribs to pot. Add beef broth, thyme, and bay leaf. Bring to a simmer, cover, and transfer to the oven.
Braise for 3 hours, until the meat is tender and falling off the bone.
Remove ribs, skim fat from sauce, and simmer uncovered to thicken if needed. Serve ribs with sauce spooned on top.
Tip: Perfect with mashed potatoes or creamy polenta.
Bringing It All Together
When you serve these Red Wine Braised Short Ribs, be prepared for silence at the dinner table—the kind that only happens when everyone is too busy savoring to speak. The meat becomes so tender that it nearly melts as soon as your fork touches it, and the luxurious red wine sauce brings everything together with a deep, rich flavor.
For the best presentation, serve the ribs over a pillow of creamy mashed potatoes or a swirl of buttery polenta. Let the sauce cascade over the top, then sprinkle a little fresh thyme for a pop of color and aroma. Pair the dish with a glass of the same red wine you used in the recipe, and you’ve created a restaurant-quality meal right in your own kitchen.
This recipe is classic comfort food elevated with gourmet flair—simple ingredients, slow cooking, unforgettable results. Whether you’re feeding a crowd or enjoying a quiet evening at home, these Red Wine Braised Short Ribs will become a go-to favorite you’ll return to again and again.
