I made Braised Short Ribs in red wine and the meat falls off the bone into a ridiculously rich wine sauce that belongs on your Sunday dinner table.

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I’m obsessed with braised beef that actually makes you stop texting and eat. These beef short ribs, braised low and long in red wine, turn into ridiculous, fall-off-the-bone meat that smells like something I didn’t deserve.

I love the sticky, glossy wine sauce and the way a fork separates layers without protest. Short Ribs Slow Cooker nights are lazy magic, and Braised Beef dinners feel like I bothered to care.

Rich, shamefully adult flavors. But mostly it’s about that deep, serious comfort from one forkful.

Always seconds. Never sharing, not even once.

I will double the batch every damn time.

Ingredients

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Beef short ribs: meaty, rich backbone that makes the whole thing cozy and stick-to-your-ribs.
Kosher salt: pulls out flavor, it’s simple but essential.
Black pepper: gives warmth and a little kick.
Olive or neutral oil: helps brown everything without burning.
Flour: light dredge for a slightly thicker, clingy sauce.
Yellow onions: sweet base that softens into comfort.
Carrots: add sweetness and a bit of bite.
Celery: fresh green notes, subtle and grounding.
Garlic: punchy aroma that keeps things cozy.
Tomato paste: deepens color and adds gentle tang.
Dry red wine: dark, rounded acidity and warmth.
Beef stock: savory depth that makes it feel hearty.
Worcestershire sauce: umami boost, it’s sneaky but great.
Bay leaves: background herbiness that’s quietly important.
Fresh thyme: citrusy, woodsy sprigs that brighten slow cooking.
Rosemary: optional piney note, use sparingly.
Brown sugar or honey: tames acidity with soft sweetness.
Unsalted butter: rounds and glossy-finish for the sauce.
Fresh parsley: bright, fresh garnish to cut richness.

Ingredient Quantities

3 to 4 lb beef short ribs, bone in (about 8 pieces)

1 1/2 tsp kosher salt plus more for seasoning

1 tsp freshly ground black pepper

2 tbsp olive oil or neutral cooking oil

2 tbsp all purpose flour (optional, for light dredging)

2 large yellow onions, roughly chopped

3 medium carrots, peeled and cut into 1 inch pieces

2 celery stalks, chopped

4 garlic cloves, smashed

2 tbsp tomato paste

2 cups dry red wine (cabernet, merlot, or similar)

2 to 3 cups beef stock or broth, low sodium

1 tbsp Worcestershire sauce

2 bay leaves

4 to 6 sprigs fresh thyme (or 1 tsp dried thyme)

1 small sprig fresh rosemary, tied or crushed (optional)

1 tbsp brown sugar or 1 tsp honey (optional, to balance acidity)

2 tbsp unsalted butter (to finish the sauce)

Chopped fresh parsley for garnish (optional)

How to Make this

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1. Pat the short ribs dry, season both sides with 1 1/2 tsp kosher salt plus a pinch more and 1 tsp black pepper; if you want a slight crust toss them in 2 tbsp flour and shake off excess.

2. Heat 2 tbsp olive oil in a heavy Dutch oven or large skillet over medium high heat until shimmering, then brown ribs in batches 2 to 3 minutes per side; don’t crowd the pan and set browned ribs aside.

3. Lower heat to medium, add chopped onions, carrots and celery to the pot and cook, stirring, until softened and starting to brown, about 6 to 8 minutes; add smashed garlic and 2 tbsp tomato paste and cook 1 to 2 minutes more to get some caramelization.

4. Pour in 2 cups dry red wine to deglaze the pan, scrape up browned bits with a wooden spoon, and simmer 3 to 4 minutes to reduce slightly; if wine is very acidic add 1 tbsp brown sugar or 1 tsp honey.

5. Return short ribs to the pot, nestling them into the vegetables, then add 2 to 3 cups beef stock until ribs are mostly covered, stir in 1 tbsp Worcestershire sauce, 2 bay leaves, 4 to 6 sprigs thyme and the rosemary if using.

6. Bring the liquid to a gentle simmer, cover and transfer to a 325 F oven for 2 1/2 to 3 hours until meat is fork tender and falling off the bone; alternative slow cooker method: cook on low 6 to 8 hours; stovetop method: simmer very gently, covered, 2 1/2 to 3 hours.

7. Remove ribs to a plate and skim off excess fat from the surface of the braising liquid; discard bay leaves and herb stems and taste for seasoning, add more salt or pepper if needed.

8. To make a glossy sauce, simmer the liquid on the stovetop until reduced to your liking, then whisk in 2 tbsp cold unsalted butter until melted and the sauce is silky; for a thicker sauce you can strain and reduce further or whisk in a small slurry of flour or cornstarch.

9. Return ribs to the sauce briefly to rewarm and coat, or spoon the sauce over the ribs when plating; if you used flour when dredging, you may need to skim and strain to remove bits.

10. Serve short ribs over mashed potatoes, polenta, or buttered noodles, spoon plenty of wine sauce over top and finish with chopped fresh parsley for color.

Equipment Needed

1. Heavy Dutch oven or large ovenproof skillet (for browning and braising)
2. Tongs (to turn and transfer short ribs)
3. Chef knife and cutting board (for onions, carrots, celery and herbs)
4. Wooden spoon or heatproof spatula (for deglazing and stirring)
5. Measuring cups and spoons (wine, stock, salt, sugar, etc.)
6. Small bowl and whisk (for finishing sauce and mixing slurry if needed)
7. Slotted spoon or spatula and plate/tray (to remove browned ribs and skim fat)
8. Fine mesh strainer or fat skimmer and oven mitts (to strain sauce and handle hot pot)

FAQ

Q: Can I use a different cut of beef if I can't find short ribs?

A: Yes, you can use beef chuck roast cut into large chunks, but the texture and flavor will be a bit different. Short ribs have more collagen so they get extra silky when braised, while chuck is leaner and might not be quite as rich.

Q: Do I have to use red wine? What can I substitute?

A: You can skip the wine and use extra beef stock plus 1 to 2 tbsp balsamic vinegar or red wine vinegar to add acidity. Use a good cooking wine though, not something sweet. If you want a nonalcoholic option, unsweetened cranberry juice diluted with stock also works in a pinch.

Q: How long should I braise the ribs and how will I know they're done?

A: Braise at low heat for 2 1/2 to 3 hours, maybe a little more if they are big. They're done when the meat is fork tender and falling off the bone. If you can pull the meat apart easily with two forks, it's ready.

Q: Can I make this ahead of time?

A: Absolutely. The flavors often get better after a day. Cool completely, refrigerate up to 3 days, or freeze for 2 to 3 months. Reheat gently on the stove, adding a splash of stock if the sauce has thickened too much.

Q: My sauce is too thin or too thinly flavored. How do I fix it?

A: To thicken, simmer uncovered until it reduces and coats a spoon, or whisk a little flour or cornstarch with cold water and stir in. To boost flavor, stir in the butter at the end, a splash of Worcestershire, or a small spoon of brown sugar or honey to balance acidity.

Q: Any tips for the best sear and avoiding a soggy crust?

A: Pat the ribs dry and season well, then don't overcrowd the pan when searing. Work in batches so the meat gets good contact with the hot oil. If you used flour for dredging, shake off excess so it doesn't burn or make the crust mushy.

Cozy Red Wine Braised Short Ribs Recipe Substitutions and Variations

3 to 4 lb beef short ribs: you can use bone-in chuck roast cut into large chunks or oxtail for richer flavor. Both braise well, but cooking time may change a bit.
2 cups dry red wine: substitute with 2 cups beef stock plus 1/4 cup balsamic vinegar or 1/4 cup red wine vinegar for depth, or use a nonalcoholic red wine for alcohol-free cooking.
2 to 3 cups beef stock: use low-sodium chicken stock, mushroom broth, or even a mix of water and 1 to 2 beef bouillon cubes if that’s what you got.
4 to 6 sprigs fresh thyme: swap for 1 tsp dried thyme, 1/2 tsp dried rosemary, or 1 to 2 bay leaves. Fresh herbs are best but dried work fine.

Pro Tips

1) Sear in batches and keep the fond
Brown the ribs in small batches so the pan stays hot and you get a deep crust. Don’t crowd the pan, or they’ll steam. When you deglaze with wine scrape up all the browned bits, thats where most of the flavor lives.

2) Control fat and texture early
After braising chill the pot in the fridge a few hours if you can. The fat will float and solidify so you can scoop it off easily. This makes a cleaner sauce and the meat won’t taste greasy.

3) Finish the sauce right
Reduce the braising liquid until it coats the back of a spoon, then whisk in cold butter off the heat for a glossy, balanced sauce. If it still seems thin, strain it then reduce; if it’s too sharp add a teaspoon of brown sugar or a splash more Worcestershire, not too much though.

4) Make ahead and reheat smart
Short ribs actually taste better the next day. Cook them, cool and refrigerate overnight, then gently reheat in a low oven or simmer slowly on the stove so the meat stays tender. For serving, warm the sauce separately and spoon over the ribs just before plating.

Cozy Red Wine Braised Short Ribs Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made Braised Short Ribs in red wine and the meat falls off the bone into a ridiculously rich wine sauce that belongs on your Sunday dinner table.

Servings

servings

Calories

900

kcal

Equipment: 1. Heavy Dutch oven or large ovenproof skillet (for browning and braising)
2. Tongs (to turn and transfer short ribs)
3. Chef knife and cutting board (for onions, carrots, celery and herbs)
4. Wooden spoon or heatproof spatula (for deglazing and stirring)
5. Measuring cups and spoons (wine, stock, salt, sugar, etc.)
6. Small bowl and whisk (for finishing sauce and mixing slurry if needed)
7. Slotted spoon or spatula and plate/tray (to remove browned ribs and skim fat)
8. Fine mesh strainer or fat skimmer and oven mitts (to strain sauce and handle hot pot)

Ingredients

3 to 4 lb beef short ribs, bone in (about 8 pieces)
1 1/2 tsp kosher salt plus more for seasoning
1 tsp freshly ground black pepper
2 tbsp olive oil or neutral cooking oil
2 tbsp all purpose flour (optional, for light dredging)
2 large yellow onions, roughly chopped
3 medium carrots, peeled and cut into 1 inch pieces
2 celery stalks, chopped
4 garlic cloves, smashed
2 tbsp tomato paste
2 cups dry red wine (cabernet, merlot, or similar)
2 to 3 cups beef stock or broth, low sodium
1 tbsp Worcestershire sauce
2 bay leaves
4 to 6 sprigs fresh thyme (or 1 tsp dried thyme)
1 small sprig fresh rosemary, tied or crushed (optional)
1 tbsp brown sugar or 1 tsp honey (optional, to balance acidity)
2 tbsp unsalted butter (to finish the sauce)
Chopped fresh parsley for garnish (optional)

Directions

Pat the short ribs dry, season both sides with 1 1/2 tsp kosher salt plus a pinch more and 1 tsp black pepper; if you want a slight crust toss them in 2 tbsp flour and shake off excess.
Heat 2 tbsp olive oil in a heavy Dutch oven or large skillet over medium high heat until shimmering, then brown ribs in batches 2 to 3 minutes per side; don't crowd the pan and set browned ribs aside.
Lower heat to medium, add chopped onions, carrots and celery to the pot and cook, stirring, until softened and starting to brown, about 6 to 8 minutes; add smashed garlic and 2 tbsp tomato paste and cook 1 to 2 minutes more to get some caramelization.
Pour in 2 cups dry red wine to deglaze the pan, scrape up browned bits with a wooden spoon, and simmer 3 to 4 minutes to reduce slightly; if wine is very acidic add 1 tbsp brown sugar or 1 tsp honey.
Return short ribs to the pot, nestling them into the vegetables, then add 2 to 3 cups beef stock until ribs are mostly covered, stir in 1 tbsp Worcestershire sauce, 2 bay leaves, 4 to 6 sprigs thyme and the rosemary if using.
Bring the liquid to a gentle simmer, cover and transfer to a 325 F oven for 2 1/2 to 3 hours until meat is fork tender and falling off the bone; alternative slow cooker method: cook on low 6 to 8 hours; stovetop method: simmer very gently, covered, 2 1/2 to 3 hours.
Remove ribs to a plate and skim off excess fat from the surface of the braising liquid; discard bay leaves and herb stems and taste for seasoning, add more salt or pepper if needed.
To make a glossy sauce, simmer the liquid on the stovetop until reduced to your liking, then whisk in 2 tbsp cold unsalted butter until melted and the sauce is silky; for a thicker sauce you can strain and reduce further or whisk in a small slurry of flour or cornstarch.
Return ribs to the sauce briefly to rewarm and coat, or spoon the sauce over the ribs when plating; if you used flour when dredging, you may need to skim and strain to remove bits.
Serve short ribs over mashed potatoes, polenta, or buttered noodles, spoon plenty of wine sauce over top and finish with chopped fresh parsley for color.

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.