Red Wine Braised Beef Short Ribs

Tender, fall-off-the-bone beef short ribs slowly braised in a rich red wine sauce with fresh rosemary, garlic, and aromatic vegetables. This elegant comfort dish develops deep, savory flavors after hours of gentle cooking, making it perfect for a special dinner.

🍽 Yield

Servings: 6

Prep Time: 25 minutes

Cook Time: 3½ hours

Total Time: 4 hours

Ingredients

Beef

• 3 lbs (1.4 kg) bone-in beef short ribs

• 2 tsp kosher salt

• 1 tsp freshly ground black pepper

• 2 tbsp all-purpose flour

• 2 tbsp olive oil

Vegetables

• 1 large onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 6 garlic cloves, minced

Braising Liquid

• 2 cups (480 ml) dry red wine (Cabernet Sauvignon or Merlot)

• 2 cups (480 ml) beef stock

• 2 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 2 tsp balsamic vinegar

• 2 tbsp brown sugar

• 2 bay leaves

• 3 sprigs fresh rosemary

• 4 sprigs fresh thyme

To Finish

• 2 tbsp cold butter

• Fresh chopped rosemary or parsley

• Salt and pepper to taste

Instructions

Step 1 – Prepare the Beef

1. Pat the short ribs dry with paper towels.

2. Season generously with salt and pepper.

3. Lightly coat with flour, shaking off any excess.

Step 2 – Sear

1. Heat olive oil in a large Dutch oven over medium-high heat.

2. Sear the ribs for 3–4 minutes per side until deeply browned.

3. Transfer to a plate.

Step 3 – Cook the Vegetables

1. In the same pot, add:

   • Onion

   • Carrots

   • Celery

2. Cook for 8–10 minutes until softened.

3. Add garlic and cook for another minute.

4. Stir in the tomato paste and cook for 2 minutes.

Step 4 – Deglaze

1. Pour in the red wine.

2. Scrape up all the browned bits from the bottom of the pot.

3. Simmer for 10 minutes until reduced by about one-third.

Step 5 – Braise

Add:

• Beef stock

• Worcestershire sauce

• Balsamic vinegar

• Brown sugar

• Bay leaves

• Rosemary

• Thyme

Return the short ribs to the pot, ensuring they are mostly submerged.

Cover with a lid.

Bake in a 325°F (163°C) oven for 3 to 3½ hours, until the meat is fork-tender.

Step 6 – Finish the Sauce

1. Remove the ribs and keep warm.

2. Discard the herbs and bay leaves.

3. Skim excess fat from the surface.

4. Simmer the sauce until slightly thickened, about 10–15 minutes.

5. Whisk in the cold butter for a silky finish.

6. Adjust seasoning with salt and pepper.

Step 7 – Serve

Return the short ribs to the sauce for a few minutes to warm through.

Garnish with fresh rosemary or chopped parsley and serve immediately.

Chef's Tips

• Bone-in short ribs provide the richest flavor.

• Brown the meat thoroughly for maximum depth of flavor.

• Use a full-bodied dry red wine you would enjoy drinking.

• Braising a day ahead improves the flavor even more.

• Let the meat rest in the sauce for 10 minutes before serving.

Perfect Side Dishes

Serve with:

• Creamy mashed potatoes

• Buttered egg noodles

• Parmesan polenta

• Roasted root vegetables

• Garlic mashed cauliflower

• Crusty artisan bread

Storage

• Refrigerate for up to 4 days.

• Freeze for up to 3 months.

• Reheat gently over low heat or in a 325°F (163°C) oven until heated through.

Approximate Nutrition (Per Serving)

• Calories: 690

• Protein: 42 g

• Fat: 45 g

• Carbohydrates: 12 g

• Fiber: 2 g

• Sugar: 5 g

• Sodium: 720 mg

These Red Wine Braised Beef Short Ribs are deeply flavorful, incredibly tender, and coated in a luxurious wine-infused sauce. Paired with creamy mashed potatoes or buttery polenta, they make an impressive restaurant-quality meal that's ideal for holidays, dinner parties, or a cozy weekend feast.