This easy, fork-tender red wine short ribs recipe is perfect for chilly fall and winter evenings. Bone-in short ribs are slowly braised in a Dutch oven until they become melt-in-your-mouth tender, surrounded by a rich wine and beef sauce that’s ideal over creamy mashed potatoes.
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Red Wine Short Ribs
Few dishes say comfort like slow-braised short ribs. Braising beef in red wine and stock develops a deep, savory sauce and lusciously tender meat. This method is straightforward: brown the ribs, build a flavorful vegetable base, deglaze with wine, add stock and herbs, then finish in a low oven until the meat falls from the bone.
Ingredients in Red Wine Short Ribs
This recipe uses classic braising ingredients that meld into a rich sauce as they cook. The vegetables and tomato paste give body and sweetness while wine and beef broth add depth. Ingredients you’ll need:
- Short ribs (bone-in)
- Carrots, diced
- Celery, diced
- Garlic, minced
- Leek, white and light green parts only
- Onion, chopped
- Beef broth
- Tomato paste
- Dry red wine (pinot noir, merlot, or chianti work well)
- Fresh thyme sprigs
- Bay leaves
- Kosher salt and freshly cracked black pepper
- Neutral oil for searing (avocado or vegetable)
Tools You’ll Need
- A heavy 4-to-6 quart Dutch oven for browning and braising
- A strainer (optional) to separate solids from sauce if you prefer a smooth gravy
- Tongs and a sturdy spoon for stirring and deglazing
How to Make Red Wine Short Ribs
The technique is simple but requires time and patience. Browning the meat creates flavor through the Maillard reaction; the slow, moist heat of braising then tenderizes the ribs and concentrates the sauce. Follow these steps for reliable results.
- Preheat the oven to 300°F and place the Dutch oven on the stovetop over high heat.
- Generously season the short ribs with kosher salt and freshly cracked pepper.
- Add oil to the hot Dutch oven and sear the ribs on all sides until deeply browned. Remove them to a plate.
- Reserve about 3 tablespoons of fat in the pot, then add the chopped onion, carrots, and celery. Cook for a few minutes, then add garlic and leek. Keep the heat at medium-low so the vegetables become translucent and soft without browning.
- Stir in the tomato paste and cook for about 2 minutes to develop its flavor.
- Add the red wine and simmer until it has reduced slightly, scraping up any browned bits from the bottom of the pot.
- Add beef broth, thyme, and bay leaves, then nestle the browned short ribs back into the liquid. Cover and transfer the pot to the oven.
- Braise undisturbed for about 2 to 3 hours. Start checking at the 2-hour mark—when the meat easily shreds with a fork and falls from the bone, it’s done. Total oven time is typically 2 hours 45 minutes to 3 hours.
How to Brown Short Ribs
Browning creates complex flavor. A very hot pot and dry meat surfaces are essential:
- Heat the Dutch oven until it’s smoking hot, then add a tablespoon of oil.
- Pat the short ribs dry with paper towels before seasoning and searing; moisture prevents proper browning.
- Sear ribs in batches if needed. Check frequently and rotate to achieve an even deep brown crust on all sides.
- Remove the browned ribs and proceed with the vegetable base.
What Type of Wine Should You Use?
Choose a dry red wine you enjoy drinking. It doesn’t need to be expensive—pick a mid-priced bottle that complements beef. Pinot noir, merlot, or chianti are solid choices. Reserve a glass to enjoy with the finished dish.
What to Pair with Red Wine Short Ribs?
These short ribs are excellent served over creamy herbed mashed potatoes, polenta, or buttered egg noodles. A simple green vegetable like sautéed spinach or roasted Brussels sprouts balances the richness.
Tips on Making the Best Red Wine Short Ribs
- Don’t rush browning—developing that crust adds essential flavor.
- Ensure the pot is very hot before searing and that ribs are dry.
- Take your time with the vegetable base (mirepoix); it’s the foundation of the sauce and benefits from gentle cooking.
- If you prefer a smooth gravy, strain out the vegetables after braising and reduce the liquid on the stovetop to concentrate the sauce, skimming any excess fat.
Looking for More Good Eats?
If you enjoy this recipe, try it with creamy herbed mashed potatoes or pair it with simple roasted vegetables. The slow-braised short ribs are forgiving and versatile, making them a favorite for special dinners or weekend meals.
Red Wine Braised Ribs – The Official Fall Dish
Treat yourself to this cozy, flavorful dish. Share your experience with friends and family, and remember that good food often takes time—but the results are always worth it. Happy cooking and happy eating!
Red Wine Short Ribs
Ingredients
- 1½ tablespoons avocado oil
- 4–5 short ribs
- 1¼ cups carrots, diced
- ¾ cup celery, diced
- 1 medium onion, chopped
- 1 medium leek, chopped (white and light green parts only)
- 5 large garlic cloves, minced
- 2 cups dry red wine (pinot noir recommended)
- 2¼ cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- Kosher salt and freshly cracked black pepper
To Serve
- Herbed mashed potatoes or another creamy starch
Instructions
- Preheat oven to 300°F and heat a Dutch oven over high heat.
- Season short ribs generously with kosher salt and freshly cracked black pepper.
- Add oil to the hot Dutch oven and sear short ribs slowly on all sides until deeply browned. Remove and set aside.
- Reserve about 3 tablespoons of fat in the pot. Add onions, carrots, and celery and cook for 4 minutes. Add garlic and leeks, season with salt and pepper, and cook another 6 minutes over medium-low until vegetables are soft and translucent.
- Add tomato paste and press it into the vegetables; cook for 2 minutes.
- Add red wine and simmer over medium heat until slightly reduced, about 4–5 minutes, scraping up browned bits from the bottom.
- Add beef broth, thyme, and bay leaves. Stir, then nestle the short ribs back into the liquid. Cover with the lid.
- Braise in the oven for about 2–3 hours. Check after 2 hours; when meat shreds easily and falls off the bone, it’s ready. Typical oven time is 2 hours 45 minutes to 3 hours. Discard thyme stems and bay leaves before serving.
- To serve, place short ribs atop mashed potatoes and spoon the sauce over. For a smoother sauce, remove ribs, strain the liquid, skim fat, and reduce on the stovetop to desired consistency, seasoning to taste.
Notes
If you don’t mind bits of vegetables in the sauce, simply spoon the braising liquid over the ribs. For a refined presentation, strain the sauce and reduce it, discarding the cooked vegetables. Taste and adjust salt and pepper before serving.