Red Wine–Braised Beef Short Ribs Recipe for Tender, Flavorful Meat

These Red Wine Braised Beef Short Ribs deliver bold flavor and incredibly tender meat. Recreate this restaurant-quality dish at home with minimal fuss.

What are Beef Short Ribs?

Beef short ribs come from the chuck section and include shorter rib bones that aren’t used for typical steaks. Because of their marbling and connective tissue, they excel with slow cooking methods—yielding rich, flavorful, fall-off-the-bone meat.

To Leave the Bone in or Not

Either way works. Leaving the bone in can add presentation and a bit of extra texture, but removing it before or after cooking won’t change the flavor of the meat itself. I usually leave the bone in for serving.

What to Serve with These Red Wine Braised Beef Short Ribs

Creamy mashed potatoes are a classic pairing—place the ribs on top and spoon the sauce over. For a refined touch, stir a little truffle oil into the mash. If you prefer Southern comfort, serve over cheesy grits. Mushroom risotto is another great match that complements the wine-forward sauce.

Ingredients

• Beef short ribs – about 3 lbs
• Cabernet Sauvignon – 2 cups
• Beef broth – 2.5 cups
• Carrots – 3 whole, halved or cut into large pieces
• Sweet onion – 1, chopped
• Garlic – 5 cloves, whole or lightly crushed
• Mushrooms – 8 oz, sliced
• Tomato paste – 2 TBSP
• Olive oil – 2 TBSP for searing
• Rosemary – a couple sprigs
• Bay leaves – 1–2
• Coarse salt and pepper – to season

Prepping the Meat

Preheat the oven to 325°F (160°C). Pat the short ribs dry and season generously with coarse salt and freshly ground pepper on all sides. This helps form a flavorful crust during searing.

Searing the Beef

Heat a Dutch oven over high heat and add the olive oil. When the oil is shimmering, add the short ribs in a single layer and sear about 4 minutes per side, until well-browned. Remove the ribs and set aside.

Sautéing the Vegetables

In the same pot, add the chopped onion and carrots and sauté for about 5 minutes to soften and pick up the browned bits from the pan. Add the garlic, mushrooms, and tomato paste, stirring and cooking another 4–5 minutes until fragrant and the paste darkens slightly.

Ready to Cook

Pour in the beef broth and wine, scraping the bottom of the pot to loosen any browned bits. Return the short ribs to the pot, nestling them into the liquid. Add rosemary and bay leaves, cover with a tight-fitting lid, and transfer to the oven. Braise for about 2½ hours, until the meat is very tender.

Making a Sauce

If you prefer a sauce, remove the ribs and strain the cooking liquid, discarding solids. Skim excess fat from the surface, then reduce the liquid on the stovetop over medium-high heat until it reaches your desired consistency. For a thicker gravy, whisk in a small amount of flour or cornstarch slurry while simmering.

Tips for Success

• Sear every side of the short ribs well before braising to develop deep flavor.
• No Dutch oven? Sear the ribs in a heavy pan, then transfer everything to a slow cooker and cook on low for about 5 hours.
• To thicken the sauce, strain, skim fat, and reduce over heat. Whisk in a little flour or cornstarch slurry for a richer gravy.
• Short ribs shrink during cooking. The recipe yields about three servings, so plan accordingly if feeding more people.

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