Red Wine Braised Short Ribs Recipe (2024)

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Thesered wine braised short ribsare the perfect,savory dinner party recipe! Easy tomake aheadand then just pop in the oven to cook, this mouthwateringshort ribs recipelets you enjoy the night while also serving a delicious,home-cooked meal.

Red Wine Braised Short Ribs Recipe (1)

Jump To

Perfect to prep ahead!

Ingredients needed

How to make red wine braised short ribs

Cook the ribs

Puree the vegetables

Brown the vegetables

Make the red wine sauce

Combine the short ribs and sauce

Pro tips

How to make ahead and store

What to serve with short ribs

Wine pairings

More savory dinner recipes

Red Wine Braised Short Ribs Recipe

Ingredients

Instructions

Notes

Nutrition

When I think about my favorite recipes that are great when hosting company or planning dinner parties, I always resort to thesered wine braised short ribs. Not only is this dish absolutely mouthwatering, but it’s easy to make ahead of time and easy to make a lot of!

These beef ribs are super tender and served in a rich red wine sauce.

My favorite thingis that these slow braised short ribscan be prepared a day ahead of when you plan to serve them. Meaning that and all of the work is done hours before dinner time.

So, if you’re hosting company, that leaves you with plenty of time to be social with your guests and enjoy a glass of wine when they arrive!

Not only that, but this dish is super impressive. You will be receiving all of the chef praise you deserve when these flavorful short ribs hit the table.

Red Wine Braised Short Ribs Recipe (2)

Perfect to prep ahead!

Dinner at home with friends is so much fun. Cooking always brings an element of entertainment, and who doesn’t like hanging out in the kitchen? It seems that it always ends up being the gathering spot, no matter the occasion.

But, if you’re the one doing the cooking, I highly suggest that you go easy on yourself and plan a meal where you can do most of the work ahead of time.

That’s why I love thesered wine braised short ribsso much. I just prepare them the night before and pop them into the fridge overnight to let the fats solidify. Then, the next day I scrape off that fatty layer and discard it, reheat the ribs on the stovetop, and serve!

Ingredients needed

  • Short Ribs – You’ll want 6-8 bone in beef ribs, about 5 pounds.
  • Veggies – Onion, celery, carrots.
  • Garlic
  • Tomato Paste
  • Red Wine – Opt for a dry red wine like zinfandel, cabernet, or merlot.
  • Olive Oil
  • Thyme & Bay Leaves
  • Balsamic Vinegar
  • Kosher Salt + Black Pepper

How to make red wine braised short ribs

Cook the ribs

First, dry the ribs thoroughly with paper towels and season generously with salt and pepper. Then, add your olive oil to a large dutch oven (or saucepan) and heat over medium-high heat. Once the oil is shimmering, add the short ribs and brown on all sides, approximately 2-3 minutes per side. The pot should not be overcrowded. Work in batches if necessary, so as to not overcrowd the pot.

Red Wine Braised Short Ribs Recipe (3)
Red Wine Braised Short Ribs Recipe (4)

Puree the vegetables

While you sear the short ribs, preheat the oven to 375 degrees, then puree all vegetables and garlic in a food processor or blender until finely chopped into a thick paste.

Red Wine Braised Short Ribs Recipe (5)
Red Wine Braised Short Ribs Recipe (6)

Brown the vegetables

Once the ribs are browned, remove them to a large plate and tent with foil to keep warm.

Drain the fat from the pot and add remaining olive oil. Pour in the pureed vegetables and season generously with salt. Brown over high heat, without stirring, for 5 to 7 minutes.

Red Wine Braised Short Ribs Recipe (7)

Make the red wine sauce

Add the tomato paste, stir, and let the vegetables brown for an additional 3 to 5 minutes.

Add the wine and, using a wooden spoon, scrape any bits from the bottom of the pan. Stir occasionally, letting this mixture reduce by half.

Red Wine Braised Short Ribs Recipe (8)

Combine the short ribs and sauce

At this point of the short ribs recipe oven style, you will return the ribs and any accumulated juices to the pot along with enough water to almost cover the meat. Add the thyme and bay leaves.

Cover the pot and place it in the hot oven. Allow to cook for 2 1/2 hours, checking periodically and adding more water if needed. Remove the lid and cook for 30 minutes longer, to allow the sauce to further reduce.

Red Wine Braised Short Ribs Recipe (9)

Cool, season and serve!

Using a slotted spoon or tongs, transfer the braised beef ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface.

Season the sauce to taste with salt and pepper, and add the vinegar.

Red Wine Braised Short Ribs Recipe (10)

Pro tips

  • If you want to make a short rib recipe slow cooker friendly, you can follow all of the directions here, but instead of cooking on the oven, add your red wine braised short ribs slow cooker. Cook on LOW for 8-10 hours.
  • If you prefer braised short ribs without wine, you can create a sauce with beef broth or homemade slow cooker bone broth. You can also dilute the wine with water if you still want to cook with the wine but want to taste the flavors less.

How to make ahead and store

You can make these short ribs up to three days ahead of when you plan to serve them. To make ahead, first prepare your short ribs as directed above. Allow to cool slightly and then place in the refrigerator.

When you plan to serve, scrape off any solidified fat that may rise to the surface. Bring the gravy and short ribs to a boil, reduce heat to a simmer and cook for 10-15 minutes, until heated through.

Red Wine Braised Short Ribs Recipe (11)

What to serve with short ribs

Falling off the bone tender meat cooked in red wine that results in a beautiful, silky, rich gravy. The short ribs can be served alongside buttered noodles, mashed potatoes or creamy polenta with a spoonful of the gravy on top. Round off the meal with an arugula salad or some glazed carrots and you’re set for the night.

MORE → Check out one of these 30+ Sides for Short Ribs.

Wine pairings

Of course, no dinner party is complete without a few good bottles of wine… And these red wine braised short ribs are just begging to be paired with big bold reds like a Cabernet Sauvignon, Cab Franc or Merlot.

More savory dinner recipes

  • Smoked Short Ribs
  • Short Rib Crostini with Cambozola Cheese Cherry Jam
  • Red Wine Burgers Recipe
  • Sous Vide Prime Rib Roast with Garlic Herb Butter
  • One-Skillet Chicken with White Wine Mustard Cream Sauce

Did you try this red wine braised short ribs recipe?

If you loved these wine braised short ribs I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me onInstagramusing the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me onInstagram,TikTok,PinterestandFacebook.

PS – If you’ve got any leftovers, use them to make these Short Rib Crostini with Cambozola Cheese and Cherry Jam!

Red Wine Braised Short Ribs Recipe

These red wine braised short ribs are the perfect, savory dinner party recipe! Easy to make ahead and then just pop in the oven to cook, this mouthwatering short ribs recipes lets you enjoy the night while also serving a delicious, home-cooked meal.

5 from 50 votes

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Prep Time: 20 minutes minutes

Cook Time: 3 hours hours 30 minutes minutes

Total Time: 3 hours hours 50 minutes minutes

Servings: 6 servings

Created by Platings and Pairings

Ingredients

Short Ribs

  • 4 Tablespoons olive oil (divided )
  • 6-8 bone-in beef short ribs (about 5 pounds)
  • 1 onion (cut into large pieces)
  • 2 stalks celery (cut into large pieces)
  • 3 carrots (peeled and cut into large pieces)
  • 2 cloves garlic (peeled)
  • 2 6-ounce cans tomato paste
  • 2 ½ cups dry red wine
  • Water
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 2-3 teaspoons balsamic vinegar
  • Salt and pepper (to taste)
  • Creamy Polenta (for serving)

Instructions

Short Ribs

  • Dry the ribs thoroughly with paper towels and season generously with salt and pepper. Add 2 Tbsp. olive oil to an oven-safe heavy pot or dutch oven and heat over high heat. Once the oil is shimmering, add the short ribs and brown on all sides, approximately 2-3 minutes per side. The pot should not be overcrowded. Work in batches if necessary.

  • While the short ribs are browning, preheat the oven to 375 degrees.

  • Puree all vegetables and garlic in a food processor or blender until finely chopped into a thick paste.

  • Once ribs are browned, remove the ribs to a plate and tent with foil to keep warm. Drain the fat from the pot and add remaining 2 Tbsp. olive oil.

  • Add the pureed vegetables and season generously with salt. Brown over high heat, without stirring, for 5 to 7 minutes.

  • Add the tomato paste, stir, and let the vegetables brown for an additional 3 to 5 minutes. Add the wine and, using a wooden spoon, scrape any bits from the bottom of the pan. Stir occasionally, letting this mixture reduce by half.

  • Once reduced, return the short ribs and any accumulated juices to the pot along with enough water to almost cover the meat. Add the thyme and bay leaves. Cover the pot and place it in the hot oven. Allow to cook for 2 1/2 hours, checking periodically and adding more water if needed. Remove the lid and cook for 30 minutes longer, to allow the sauce to further reduce.

  • Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.

  • Serve the ribs on top of creamy polenta with additional braising liquid.

Notes

To Make Ahead: Prepare your short ribs as directed above. Allow to cool slightly and then place in the refrigerator overnight. The next day, scrape off any solidified fat that may rise to the surface. Bring the gravy and short ribs to a boil, reduce heat to a simmer and cook for 10-15 minutes, until heated through.

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 473kcal | Carbohydrates: 57g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 970mg | Potassium: 413mg | Fiber: 1g | Sugar: 10g | Vitamin A: 4050IU | Vitamin C: 3.3mg | Calcium: 274mg | Iron: 0.7mg

Be sure to check out my tips on how to clean a dutch oven after using it.

This post was originally published in 2016. It was updated in 2021 to add new photographs. And again in 2023 to add new content. The braised short ribs recipe remains the same. Enjoy!

Red Wine Braised Short Ribs Recipe (2024)

FAQs

How much liquid do I need for braised short ribs? ›

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed.

What is the best cut of short ribs for braising? ›

Choosing the right cut of short rib:

Look for well-marbled, bone-in short ribs with a good amount of meat versus fat. This marbling adds flavor and keeps the meat moist during the cooking process. Opt for bone-in ribs as they contribute to the richness of the dish and provide additional depth to the braising liquid.

How do you know when braised beef short ribs are done? ›

How do you know when short ribs are done? When done, the meat will be very tender and falling away from the bone. It isn't easy to overcook short ribs, but if they are more tender than you like, use the shredded meat and use in sandwiches or tacos.

Can you braise short ribs too long? ›

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

Should short ribs be submerged when braising? ›

Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. 6Cover with the lid and place the Dutch oven in the oven. Cook at 350°F for 2 hours, then reduce the heat to 325°F and cook for 30 to 45 minutes more.

What happens if you braise with too much liquid? ›

Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.

Do you braise with the lid on or off? ›

Keep the lid on when braising meat, as it needs moist heat over a long period of time to break down the collagen and connective tissues for fork-tender results. "Pot covered, the ingredient you are braising gets continuously bathed in these steaming and simmering liquids, which the item flavors in turn," says Welsh.

Does short rib get more tender the longer it cooks? ›

The taste and flavor and texture is delicious. Ribs do tend to become more tender if cooked longer at lower temperatures. If they're cooked at too high of temperature, they tend to dry out, and become tough.

Why are my braised short ribs chewy? ›

If your ribs are chewy, you either forgot to remove the membrane from the back of the ribs or you didn't cook them long enough. If your ribs are dry, you likely cooked them too hot and fast.

Can you overcook braised beef short ribs? ›

Don't Overcook the Beef.

Believe it or not, it is possible to braise short ribs for too long. While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy. There's a fine line, but it is there.

What temp do you braise short ribs at? ›

Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot. Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.

What are the most common mistakes in braising? ›

These braising mistakes are easy to make, but just as easy to avoid.
  • You're Using the Wrong Cut Of Meat. ...
  • You're Not Searing. ...
  • You're Not Using Enough Liquid. ...
  • You're Not Bringing It to a Simmer First. ...
  • You're Not Checking Your Meat. ...
  • You're Not Letting the Meat Rest.
Jan 17, 2019

Do you braised short ribs bone up or bone down? ›

Nestle the short ribs bone-side down in the sauce. Nestle the carrots and celery between the ribs. Press the thyme and bay leaves into the sauce. Bring the sauce to a simmer, then cover and put in the oven for an hour or so.

Are braised short ribs better the next day? ›

Braises tend to taste even better the the day after cooking, but there's another reason to cook beef short ribs a day in advance: if you can let the cooking liquid cool overnight, the fat can be easily skimmed away. Beef ribs are a fatty cut, and too much fat in the final sauce makes the dish overrich.

What is the best red wine to braise with? ›

Best Varietals of Red Wine For Cooking
  • Cabernet sauvignon is a popular full-bodied wine. It's an excellent choice for braising proteins such as ribs. ...
  • Pinot noir is a much lighter varietal that cooks nicely with a meaty stew. ...
  • Merlot is a silky red wine that's fruit-forward with low tannins.
Jul 29, 2021

What kind of red wine to use for braised beef? ›

Choose a bold red wine that you'd enjoy drinking–I found a great, full-bodied merlot from the pacific northwest. Barolo, Cabernet Sauvignon, and Syrah would all also be great options. Beef stock. For best results, definitely use homemade here.

What red wine to braise with? ›

“The tenderness that braising creates really calls for a softer wine like an Argentinian malbec or Australian shiraz.” He also likes carmenère with lamb because its spiciness plays off the meat's gamey and herbaceous quality.

What is the best dry red wine for braising? ›

Best Red Wine To Cook With

In general, if your recipe calls for dry red wine, you can feel confident adding a Merlot, Pinot Noir, or Cabernet Sauvignon to your dish. A Zinfandel or Shiraz will work nicely for hearty dishes, such as ribs, lamb, or roast beef.

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