I crafted a savory bowl of Red Wine Short Ribs featuring tender bone-in beef short ribs, sweet red wine, and hearty vegetables including onion, carrot, and celery. I simmered the meat with garlic, tomato paste, thyme, and bay leaves until it melted into an irresistibly rich dish you must try.

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I’m excited to share my version of Red Wine Braised Short Ribs that are fall off the bone tender and mind-blowingly delicious. I start by seasoning 4 lbs beef short ribs with salt and pepper then sear them in 2 tbsp olive oil along with a big chopped yellow onion, carrots and celery.

After the meat gets a nice crust I add 4 garlic cloves and let them sizzle until the aroma fills the kitchen. Next, I pour in 2 cups red wine and 2 cups beef broth, stirring in 2 tbsp tomato paste along with thyme and bay leaves.

I sometimes toss in a sprig of rosemary too, just to mix it up a bit. As the ribs slowly simmer, the flavors dance together, creating a rich sauce perfect for serving over a bed of creamy risotto.

I’ve always loved how this dish turns out, and trust me, if you’re into Wine Braised Short Ribs, this one is a keeper.

Why I Like this Recipe

I love how the meat turns out so incredibly tender that it literally melts in your mouth after a long, slow braise.
I really dig how the red wine and broth mix creates a deep, rich sauce that fills the whole house with an amazing smell.
I appreciate that the recipe makes a fancy dish feel surprisingly simple to pull off, even when I’m not a pro in the kitchen.
I adore the way the herbs and veggies blend together to give me a balanced flavor that makes every bite exciting and a bit comforting.

Ingredients

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Beef short ribs are packed with protein and rich flavor that makes the dish hearty.
Red wine brings a tangy and slightly sweet touch, tenderizing the meat perfectly.
Yellow onion adds natural sweetness and fiber while giving a deep aroma when cooked.
Carrots lend a bit of natural sugar and vitamins, balancing the savory tastes.
Garlic boosts the flavor big time, and its pungency gives the dish a kick.
Tomato paste intensifies the color and adds a concentrated umami note.
Celery offers fiber and a fresh herbal crunch for extra texture and aroma.

Ingredient Quantities

4 lbs beef short ribs, bone in

Salt, to taste

Pepper, to taste

2 tbsp olive oil

1 large yellow onion, roughly chopped

2 medium carrots, peeled and chopped

2 celery stalks, chopped

4 garlic cloves, minced

2 cups red wine (choose one you like to drink)

2 cups beef broth

2 tbsp tomato paste

2 sprigs fresh thyme or 1 tsp dried thyme

2 bay leaves

1 sprig fresh rosemary (optional)

How to Make this

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1. Preheat your oven to 350°F and season the short ribs on all sides with salt and pepper.

2. Heat the olive oil in a heavy, oven-safe pot over medium-high heat and brown the short ribs on all sides; then remove and set them aside.

3. In the same pot, add the chopped onion, carrots and celery and cook until the onions turn soft and a bit translucent.

4. Stir in the minced garlic and cook for about 1 minute until it smells amazing.

5. Mix in the tomato paste and let it cook for another minute to get rid of that raw taste.

6. Slowly pour in the red wine and beef broth, scraping up any brown bits from the bottom of the pot.

7. Toss in the thyme, bay leaves and rosemary, letting the flavors mix together really well.

8. Put the short ribs back in the pot so they are mostly covered by the liquid.

9. Bring it all to a simmer, then cover with a lid and transfer the pot into the oven.

10. Let it braise in the oven for 2 1/2 to 3 hours until the meat is fall-off-the-bone tender, then remove the herbs and serve hot.

Equipment Needed

1. Oven for preheating to 350°F
2. Heavy, oven-safe pot with a lid (like a Dutch oven) for browning and braising the meat
3. Chef’s knife for chopping the onion, carrots, celery, and garlic
4. Cutting board for all your chopping needs
5. Measuring cups and spoons for the wine, broth, tomato paste and seasonings
6. Wooden spoon or spatula for stirring and scraping up the browned bits
7. Tongs to handle the short ribs safely when moving them in and out of the pot

FAQ

Q: Can I use a different cut of beef instead of short ribs?

A: This recipe works best with bone-in short ribs since they get super tender after braising. You could try another cut but you might need to adjust the cooking time.

Q: Do I really need to use red wine?

A: Red wine is key for deep flavor. If you dont like it or want a milder dish, you can mix in more beef broth or even use a white wine, but the flavor will change a bit.

Q: How long should I braise the short ribs?

A: You should braise them for about 2.5 to 3 hours in a low oven. The slow cooking really makes the meat fall off the bone.

Q: Can I use a slow cooker instead of the oven?

A: Definitely, a slow cooker works well. Use low for about 7 to 8 hours to achieve that tender, fall-off-the-bone texture.

Q: How do I know when the short ribs are ready?

A: The ribs are done when the meat is super tender and falls off the bone easily. If it still feels tough, give it more time.

Red Wine Braised Short Ribs Recipe Substitutions and Variations

If you dont have a large yellow onion, you can try using a white onion or even a few shallots instead. They still give a nice sweet flavor to the dish.
For the carrots, you could substitute parsnips. They add a similar sweetness and texture, but they might be a bit earthier in taste.
If you are out of beef broth, chicken broth works just fine. It’ll give you a similar savory depth without changing the overall flavor too much.
Instead of olive oil, any good quality vegetable oil or even a bit of butter can be used. It might alter the flavor a little bit but it’ll still be delicious.
Don’t really like red wine? Use a dry white wine with a splash of balsamic vinegar to mimic that tangy depth of flavor, even though its a bit different.

Pro Tips

1. When you’re browning the ribs, make sure you dont crowd the pot. Doing them in batches if needed helps get a good sear, which really adds to the flavor.
2. After choppin the veggies, let em cook until they get soft and a little golden in spots. This step makes the whole dish taste richer.
3. When you add the liquid, it’s super important to scrape all those caramelized bits off the bottom of the pan with a spoon. Thats where a ton of flavor hides.
4. Keep an eye on the braising liquid in the oven, sometimes it might reduce more than expected so you might need a splash more broth to keep the meat juicy.