If you’re looking for a dish that feels like a warm embrace on a plate, this Red Wine-Braised Short Ribs Recipe is exactly what you need. Rich, tender, and steeped in layers of deep flavor from the red wine and fresh herbs, these short ribs melt in your mouth and bring an incredible cozy vibe to any meal. It’s not just a dinner, it’s an experience that invites you to savor every bite and feel like you’ve discovered a little piece of culinary gold. Whether you’re feeding family or impressing friends, this recipe never fails to deliver that wow moment.
Ingredients You’ll Need
The beauty of this Red Wine-Braised Short Ribs Recipe is in how simple and straightforward the ingredients are, yet each plays an essential role in building its layered taste, satisfying texture, and comforting color. Perfectly balanced and easy to find, these ingredients come together to create magic.
- 5 pounds bone-in beef short ribs: The star of the dish, their rich marbling ensures tenderness and flavor.
- Salt and black pepper: Simple seasonings that enhance the meat’s natural taste.
- 2 tablespoons flour: Helps create a lovely crust and thickens the sauce slightly.
- 1 yellow onion (thinly sliced): Adds sweetness and depth once it cooks down.
- 6 cloves garlic (chopped): Gives a subtle, aromatic punch without overpowering.
- 2 cups largely chopped carrots: Contribute natural sweetness and texture to the braise.
- 1 cup chopped celery: Brings fresh, savory notes and balances the richness.
- 2 tablespoons tomato paste: Intensifies umami and adds lovely richness to the sauce.
- 2 cups red wine: The foundational braising liquid, imparting body and complexity.
- 4 cups broth: Keeps the meat moist and infuses extra flavor depth.
- 2 bay leaves: Add subtle herbal warmth to the braise.
- 4 sprigs fresh rosemary: Offer fabulous piney fragrance and taste.
- 2 tablespoons chopped fresh thyme: Lends earthy brightness that cuts through richness.
- 1/2 cup fresh parsley: Freshness for garnish that lightens each bite.
- 4 tablespoons salted butter: Finishes the sauce with silky smooth richness.
- 1 tablespoon fig preserves/jam (optional): Adds an unexpected touch of sweetness and depth.
How to Make Red Wine-Braised Short Ribs Recipe
Step 1: Prepare and Season the Meat
First, preheat your oven to 325° F for gentle, slow cooking that will tenderize the short ribs beautifully. Place the ribs in a large oven-safe Dutch oven and season them generously with salt and pepper. Then, rub each rib with flour, which helps create a subtle crust and also thickens the sauce as it cooks.
Step 2: Add the Aromatics and Veggies
Arrange the thinly sliced onions, chopped garlic, carrots, and celery snuggly around the short ribs. These vegetables aren’t just for flavor—they add body to the sauce and bring a lovely sweetness that balances the savory pork.
Step 3: Pour in the Liquids and Seasonings
Mix the tomato paste into the red wine, blending until smooth, then pour this rich mixture over the ribs and vegetables. Add the broth, bay leaves, rosemary, and chopped thyme to infuse the whole dish with layers of herbal complexity. Cover the Dutch oven tightly and it’s time to let the magic happen as the ribs braise low and slow for 3 1/2 to 5 hours until they’re fall-apart tender.
Step 4: Crisp the Ribs and Finish the Sauce
During the last 10 minutes of cooking, remove the lid and turn on the broiler to crisp the tops of the ribs, giving you those wonderfully caramelized edges everyone loves. Then, take the ribs and vegetables out and keep them warm while you place the pot on the stove over medium heat. Bring the sauce to a gentle simmer, whisking in butter and fig preserves if you’d like an extra hint of sweetness and complexity. Let the sauce reduce slightly, adjusting with broth or wine if needed, and season to taste with salt and pepper.
Step 5: Serve and Enjoy
It’s time for the best part—serving these luscious ribs! Spoon the ribs, vegetables, and that glossy deep sauce over a bed of creamy mashed potatoes, then finish with a sprinkle of fresh parsley for a pop of color and freshness. Every bite is an indulgence you’ll want to savor again and again.
How to Serve Red Wine-Braised Short Ribs Recipe
Garnishes
Fresh parsley is the classic and perfect flourish for this dish, adding a bright contrast to the rich sauce. If you want to get fancy, a few sprigs of microgreens or a light scatter of chopped chives work beautifully too, introducing a touch of freshness and texture.
Side Dishes
Mashed potatoes are a no-brainer with this recipe, their creamy texture soaking up every bit of that luscious sauce. You can also go for roasted root vegetables or a buttery polenta for a slightly different but just as comforting pairing. Something green and crisp, like garlic sautéed kale or steamed green beans, makes the meal feel balanced and vibrant.
Creative Ways to Present
If you want to impress, try stacking the ribs on a wide platter surrounded by the vegetables and drizzle extra sauce on top for a rustic but elegant look. Alternatively, serve in individual shallow bowls for a cozy, restaurant-style presentation that highlights each element and invites everyone to dive straight in.
Make Ahead and Storage
Storing Leftovers
Leftover short ribs are a gift that keeps on giving. Store them in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as they rest, making the next meal even more satisfying.
Freezing
You can freeze the cooked ribs and sauce together in a sealed container for up to 3 months. Just thaw them overnight in the fridge before reheating to preserve that tender texture and rich flavor.
Reheating
For the best results, reheat gently on the stovetop over low heat with a splash of broth or water to loosen the sauce and keep the meat moist. Avoid the microwave if you can, as slow, gentle warming keeps the ribs tender and juicy.
FAQs
Can I use a different cut of beef?
Short ribs are ideal for braising due to their marbling and connective tissue that breaks down beautifully, but you can try chuck roast if you prefer. It will still be delicious, though the texture and flavor will vary slightly.
What kind of red wine should I use?
A dry red wine with good body, like Cabernet Sauvignon, Merlot, or Pinot Noir, works wonderfully. Avoid very cheap or overly sweet wines, as the flavor will concentrate during cooking.
Is the fig preserves necessary?
Not essential, but the fig jam adds a subtle sweetness and extra depth to the sauce. If you prefer a purely savory profile, you can skip it without losing the dish’s deliciousness.
How long can I braise the ribs?
Braising between 3 1/2 and 5 hours is perfect for tender, flavorful meat. Going longer won’t hurt, but keep an eye so the ribs don’t dry out. Low and slow is the name of the game.
Can I make this recipe in a slow cooker?
Yes, you can adapt the recipe by browning the ribs first, then layering ingredients in the slow cooker and cooking on low for 6 to 8 hours. Just be sure to finish with a quick broil for that crispy top if possible.
Final Thoughts
This Red Wine-Braised Short Ribs Recipe captures everything we love about slow-cooked comfort food: deep flavors, tender meat, and a sauce that ties it all together in the most satisfying way. If you haven’t made it yet, trust me, you’re in for something truly special. Gather your ingredients, set aside the afternoon, and prepare to impress yourself and everyone around you with this unforgettable dish.
Print
Red Wine-Braised Short Ribs Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Red Wine-Braised Short Ribs recipe offers tender, succulent beef ribs slow-cooked in a rich red wine and aromatic herb broth. The ribs are braised to perfection in a Dutch oven until fall-off-the-bone tender, then finished under the broiler for a flavorful crust. The sauce is enhanced with butter and optional fig preserves for a subtle sweetness, making it a comforting and elegant dish perfect for special occasions or cozy dinners.
Ingredients
Short Ribs and Seasoning
- 5 pounds bone-in beef short ribs
- Salt and black pepper, to taste
- 2 tablespoons flour
Vegetables and Aromatics
- 1 yellow onion, thinly sliced
- 6 cloves garlic, chopped
- 2 cups largely chopped carrots
- 1 cup chopped celery
Liquids and Herbs
- 2 tablespoons tomato paste
- 2 cups red wine
- 4 cups broth (beef or vegetable broth recommended)
- 2 bay leaves
- 4 sprigs fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1/2 cup fresh parsley, for garnish
Finishing Touches
- 4 tablespoons salted butter
- 1 tablespoon fig preserves or jam (optional)
Instructions
- Preheat and Prepare Ribs: Preheat your oven to 325°F (163°C). Arrange the bone-in short ribs in the bottom of a large, oven-safe Dutch oven. Season them generously with salt and black pepper, then lightly coat each rib by rubbing with 2 tablespoons of flour to help develop a nice crust during cooking.
- Add Vegetables and Liquids: Nestle the thinly sliced onion, chopped garlic, carrots, and celery around and on top of the ribs in the Dutch oven. In a separate bowl, mix the tomato paste into the red wine, then pour this mixture over the ribs and vegetables. Pour in the 4 cups of broth, and add the bay leaves, rosemary sprigs, and fresh thyme. Cover the Dutch oven with its lid.
- Braise the Short Ribs: Place the covered Dutch oven in the preheated oven and roast the ribs for 3 1/2 to 5 hours, or until the meat is very tender and nearly falling off the bone. During the last 10 minutes of cooking, remove the lid and switch the oven to broil to crisp up the tops of the ribs slightly.
- Prepare the Sauce: Carefully remove the ribs and vegetables from the Dutch oven and set aside, keeping them warm. Place the Dutch oven back on the stovetop over medium heat. Bring the braising liquid to a simmer, then whisk in 4 tablespoons of salted butter and the optional tablespoon of fig preserves or jam to add depth and sweetness. Allow the sauce to reduce slightly; if it becomes too thick, add a splash of broth or wine to reach the desired consistency. Taste and adjust seasoning with salt and pepper.
- Serve: Serve the short ribs along with the cooked vegetables and spoon the rich, flavorful sauce over mashed potatoes or your preferred side. Garnish with fresh parsley for a fresh burst of color and flavor. Enjoy your delicious, succulent red wine-braised short ribs!
Notes
- Using a Dutch oven is essential for even heat distribution and braising.
- You can substitute beef broth with vegetable broth if preferred.
- Fig preserves are optional but add a lovely subtle sweetness that complements the richness of the dish.
- Make sure to broil at the end to develop a caramelized crust on the ribs.
- Leftovers reheat well and flavors improve after resting overnight.
- Pair with creamy mashed potatoes or polenta to soak up the delicious sauce.
