I wrote my Red Wine Short Ribs recipe with a surprising pantry trick and timing tips that make an ambitious dinner completely achievable.

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I still can’t believe how blind that first bite made me. I braised beef short ribs low and slow until the meat almost forgets it’s attached to the bone, soaking up a wild, glossy red wine sauce.

It sort of feels like a secret everyone fights over at dinner, the sort you’d see in a post about Red Wine Short Ribs or in a pin titled Short Ribs Over Risotto. This isn’t just rich, it’s weirdly elegant and slightly reckless, the sort of dish that makes you want to stop talking and eat.

Try not to drool on your shirt, I failed once.

Ingredients

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Short ribs give rich protein and collagen, they make the sauce deeply savory.
Red wine adds acidity, tannins and fruity notes, helps tenderize meat.
Onions add sweetness and body when caramelized, bring natural umami too.
Garlic gives pungent bite and savory depth, use lots if you like.
Carrots add gentle sweetness, fiber and a mellow vegetable backbone.
Rosemary brings piney, sharp aroma, be careful cause it can overpower.
Thyme offers subtle earthiness, blends well with beef and wine.
Butter finishes the sauce silky and richer, adds mouthcoating fat.
Worcestershire adds umami, tang and savory complexity in small amounts.

Ingredient Quantities

about 3 to 4 pounds beef short ribs, bone-in

kosher salt, to taste

freshly ground black pepper, to taste

1/2 cup all purpose flour, for dredging (optional)

2 to 3 tablespoons olive oil

1 large onion, roughly chopped

2 medium carrots, peeled and chopped

2 celery stalks, chopped

4 garlic cloves, smashed and minced

2 tablespoons tomato paste

2 cups full bodied red wine (Cabernet Sauvignon or Merlot work great)

2 to 3 cups beef stock, enough to mostly cover the ribs

2 tablespoons Worcestershire sauce (optional)

2 sprigs fresh rosemary

4 sprigs fresh thyme or 1 teaspoon dried thyme

2 bay leaves

2 tablespoons unsalted butter (optional, for finishing)

fresh parsley, chopped, for garnish (optional)

How to Make this

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1. Preheat oven to 325°F (160°C). Pat the short ribs dry, season generously with kosher salt and freshly ground black pepper on all sides. If you want a thicker sauce dredge each rib lightly in the 1/2 cup flour and shake off excess, this helps browning and gives the sauce body but its optional.

2. Heat 2 to 3 tablespoons olive oil in a large heavy pot or Dutch oven over medium high heat. Don’t crowd the pan or they will steam, sear the ribs in batches until deeply browned on all sides, about 3 to 4 minutes per side. Transfer browned ribs to a plate.

3. Lower heat to medium, add the chopped onion carrots and celery to the same pot and cook until softened and starting to brown, about 6 to 8 minutes. Add the smashed minced garlic and 2 tablespoons tomato paste, stir and cook 1 to 2 minutes until the paste darkens and loses its raw taste.

4. Pour in the 2 cups red wine to deglaze, scraping up all the brown bits from the bottom with a wooden spoon, bring to a simmer and let the wine reduce by about half, roughly 6 to 8 minutes. This concentrates flavor so don’t rush it.

5. Return the short ribs to the pot, add enough beef stock (2 to 3 cups) to mostly cover the ribs, stir in 2 tablespoons Worcestershire sauce if using, tuck in 2 sprigs rosemary 4 sprigs fresh thyme or 1 teaspoon dried thyme and 2 bay leaves. Bring the liquid to a gentle simmer on the stove.

6. Cover the pot with a tight lid and transfer to the oven, braise until the meat is fork tender and falling away from the bone, about 2 1/2 to 3 hours. Check once after 2 hours to make sure liquid hasn’t evaporated, add a little more stock if needed.

7. When tender, carefully remove the ribs to a platter. Skim excess fat from the surface of the braising liquid (if you have time chilling the sauce in the fridge for 30 minutes makes fat removal easier), discard the herb stems and bay leaves.

8. Strain the braising liquid through a fine sieve into a saucepan pressing the vegetables to extract flavor, then simmer the strained sauce until it reduces to a glossy, spoon coating consistency. Taste and adjust salt and pepper.

9. Finish the sauce by whisking in 2 tablespoons unsalted butter off the heat for shine and to mellow acidity, then return the short ribs to the sauce to warm and coat. Sprinkle chopped fresh parsley for color and serve.

10. Quick serving tips: serve over mashed potatoes or creamy polenta to soak up the sauce, and if the sauce seems thin after resting just reduce a bit more, you can always correct seasoning with a splash more Worcestershire or a pinch of salt.

Equipment Needed

1. Oven (preheat to 325°F / 160°C)
2. Large heavy pot or Dutch oven with tight fitting lid
3. Long-handled tongs for turning ribs
4. Wooden spoon or heatproof spatula for deglazing and stirring
5. Chef’s knife and cutting board for veg and trimming meat
6. Measuring cups and spoons for wine, stock and seasonings
7. Fine-mesh sieve or strainer to catch solids when you strain the sauce
8. Medium saucepan and whisk to reduce and finish the sauce with butter
9. Rimmed baking sheet or platter plus a shallow bowl for dredging flour and resting the browned ribs

FAQ

Q: How long do I braise the short ribs so they're fall apart tender? A: Plan on about 2 1/2 to 3 hours at 325°F (about 160°C) for 3 to 4 pounds, covered. Check after 2 hours, every rack is different. You want the meat to pull away from the bone with little effort, not a set internal temp.

Q: Do I need to dredge the ribs in flour? A: Nope, it's optional. Dredging gives a nicer crust and helps thicken the sauce, but you can skip it for a lighter or gluten free finish. If you skip the flour, thicken the sauce at the end by simmering it down or whisking in a cornstarch slurry.

Q: Can I skip or swap the red wine? A: Yes. Use the same amount of beef stock plus 1 to 2 tablespoons red wine vinegar or balsamic for acidity if you want no alcohol, or use nonalcoholic red wine. The flavor will be less rich without real wine, so reduce the sauce a bit more and add a splash of Worcestershire if you like.

Q: Can I use boneless short ribs or a different cut? A: You can, but bone-in gives more flavor and a better mouthfeel. Boneless will cook a little faster and can dry out if overcooked, so watch them closely. Chuck roast is another good braising substitute but brown well and adjust cook time.

Q: How do I store, reheat, or make these ahead? A: Make ahead is great. Refrigerate up to 3 days or freeze up to 3 months in an airtight container. Reheat gently in a low oven or simmer on the stove until hot. If sauce is thickened in fridge, skim fat, warm sauce, then fold in 1 to 2 tablespoons butter for shine before serving.

Q: What should I serve with the ribs and any final hacks? A: Serve over mashed potatoes, creamy polenta, egg noodles or with crusty bread to sop up sauce. Hacks: brown the ribs well for deeper flavor, reduce the wine by half before adding stock to concentrate taste, and always skim excess fat after chilling for a cleaner sauce. A little chopped parsley at the end brightens the dish.

Red Wine Braised Short Ribs Recipe Substitutions and Variations

Here are a few swaps that actually work, try em if you need to improvise

Red wine — Use 2 cups beef stock plus 1 to 2 tablespoons red wine vinegar or balsamic vinegar for acidity, or 1 1/2 to 2 cups non alcoholic red wine or unsweetened grape juice with 1 tablespoon vinegar. Keeps the depth without booze, same volume.
All purpose flour (for dredging) — Swap with an equal amount of cornstarch or rice flour for a gluten free crust, or skip the dredge and pat ribs very dry then sear longer for a good brown crust.
Beef stock — Use low sodium chicken stock plus 1 to 2 teaspoons beef base or a beef bouillon cube dissolved in water, or use mushroom stock for extra umami; keep the same volume.
Fresh rosemary/thyme — Use dried herbs at about 1/3 the fresh量 (for example 1 teaspoon dried thyme for 1 tablespoon fresh) or swap with 1 tablespoon chopped fresh oregano or sage if you like a different herbal note. Add dried earlier so they bloom.

Pro Tips

– Get a really good sear. Pat the ribs dry and salt them ahead of time, don’t crowd the pot or they’ll steam instead of browning, and if you dust them with flour it helps the sauce thicken later. If your browning looks pale, crank the heat a bit and do smaller batches, it’s worth the extra time.

– Don’t rush the wine reduction. Let the wine simmer until it’s noticeably reduced and not boozy anymore, scraping up all the browned bits, that concentrated flavor is what makes the sauce sing. Also, you don’t need an expensive bottle, but avoid anything corked or overly sour.

– Low and slow, and check once. Oven braises can take more or less time depending on your ribs, test with a fork and peek at the liquid after about two hours, add a little hot stock if it looks too low. If you want even texture, flip the ribs once partway through so they soak up the sauce evenly.

– Finish the sauce properly. Chill or skim to remove excess fat if you like, press and strain the veggies for max flavor, then reduce until it coats a spoon and whisk in butter off the heat for shine. Taste at the end and correct with salt, pepper or a tiny splash of acid if it feels flat, and save the bones for stock later.

Red Wine Braised Short Ribs Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I wrote my Red Wine Short Ribs recipe with a surprising pantry trick and timing tips that make an ambitious dinner completely achievable.

Servings

servings

Calories

620

kcal

Equipment: 1. Oven (preheat to 325°F / 160°C)
2. Large heavy pot or Dutch oven with tight fitting lid
3. Long-handled tongs for turning ribs
4. Wooden spoon or heatproof spatula for deglazing and stirring
5. Chef’s knife and cutting board for veg and trimming meat
6. Measuring cups and spoons for wine, stock and seasonings
7. Fine-mesh sieve or strainer to catch solids when you strain the sauce
8. Medium saucepan and whisk to reduce and finish the sauce with butter
9. Rimmed baking sheet or platter plus a shallow bowl for dredging flour and resting the browned ribs

Ingredients

about 3 to 4 pounds beef short ribs, bone-in
kosher salt, to taste
freshly ground black pepper, to taste
1/2 cup all purpose flour, for dredging (optional)
2 to 3 tablespoons olive oil
1 large onion, roughly chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, smashed and minced
2 tablespoons tomato paste
2 cups full bodied red wine (Cabernet Sauvignon or Merlot work great)
2 to 3 cups beef stock, enough to mostly cover the ribs
2 tablespoons Worcestershire sauce (optional)
2 sprigs fresh rosemary
4 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
2 tablespoons unsalted butter (optional, for finishing)
fresh parsley, chopped, for garnish (optional)

Directions

Preheat oven to 325°F (160°C). Pat the short ribs dry, season generously with kosher salt and freshly ground black pepper on all sides. If you want a thicker sauce dredge each rib lightly in the 1/2 cup flour and shake off excess, this helps browning and gives the sauce body but its optional.
Heat 2 to 3 tablespoons olive oil in a large heavy pot or Dutch oven over medium high heat. Don’t crowd the pan or they will steam, sear the ribs in batches until deeply browned on all sides, about 3 to 4 minutes per side. Transfer browned ribs to a plate.
Lower heat to medium, add the chopped onion carrots and celery to the same pot and cook until softened and starting to brown, about 6 to 8 minutes. Add the smashed minced garlic and 2 tablespoons tomato paste, stir and cook 1 to 2 minutes until the paste darkens and loses its raw taste.
Pour in the 2 cups red wine to deglaze, scraping up all the brown bits from the bottom with a wooden spoon, bring to a simmer and let the wine reduce by about half, roughly 6 to 8 minutes. This concentrates flavor so don’t rush it.
Return the short ribs to the pot, add enough beef stock (2 to 3 cups) to mostly cover the ribs, stir in 2 tablespoons Worcestershire sauce if using, tuck in 2 sprigs rosemary 4 sprigs fresh thyme or 1 teaspoon dried thyme and 2 bay leaves. Bring the liquid to a gentle simmer on the stove.
Cover the pot with a tight lid and transfer to the oven, braise until the meat is fork tender and falling away from the bone, about 2 1/2 to 3 hours. Check once after 2 hours to make sure liquid hasn’t evaporated, add a little more stock if needed.
When tender, carefully remove the ribs to a platter. Skim excess fat from the surface of the braising liquid (if you have time chilling the sauce in the fridge for 30 minutes makes fat removal easier), discard the herb stems and bay leaves.
Strain the braising liquid through a fine sieve into a saucepan pressing the vegetables to extract flavor, then simmer the strained sauce until it reduces to a glossy, spoon coating consistency. Taste and adjust salt and pepper.
Finish the sauce by whisking in 2 tablespoons unsalted butter off the heat for shine and to mellow acidity, then return the short ribs to the sauce to warm and coat. Sprinkle chopped fresh parsley for color and serve.
Quick serving tips: serve over mashed potatoes or creamy polenta to soak up the sauce, and if the sauce seems thin after resting just reduce a bit more, you can always correct seasoning with a splash more Worcestershire or a pinch of salt.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.