Name: Braised Short Ribs with Red Wine Sauce
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French-American
Ingredients: 3–4 lbs bone-in beef short ribs; Salt and pepper to taste; 1/4 cup all-purpose flour (for dusting); 2 tbsp olive oil; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 tbsp tomato paste; 2 cups dry red wine (e.g., Cabernet Sauvignon or Merlot); 2 cups beef broth; 4–5 sprigs fresh thyme; 2 bay leaves; Fresh parsley for garnish (optional)

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Braised short ribs with red wine sauce is the kind of dish I make when I want to impress or treat myself to something rich, savory, and fall-off-the-bone tender. Slow-cooked in a deeply flavored red wine sauce with aromatics and herbs, the short ribs become incredibly juicy and luxurious. It’s a perfect recipe for special occasions or cozy weekend dinners.

Why I Love This Recipe

I love this recipe because it’s the definition of comfort food with elegance. The red wine sauce adds depth and complexity, while the slow braising makes the meat melt in my mouth. Even though the dish takes time, the actual process is simple—and most of the time is hands-off. It fills my kitchen with amazing aromas and delivers big flavor with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in beef short ribs
Salt and pepper
All-purpose flour (for dusting)
Olive oil
Onion, chopped
Carrots, chopped
Celery, chopped
Garlic, minced
Tomato paste
Dry red wine (like Cabernet Sauvignon or Merlot)
Beef broth
Fresh thyme
Bay leaves
Optional: fresh parsley for garnish

Directions

I start by seasoning the short ribs generously with salt and pepper, then lightly dust them with flour.
In a large Dutch oven, I heat olive oil over medium-high heat and sear the short ribs on all sides until browned. I remove them and set aside.
In the same pot, I sauté the onion, carrots, and celery until softened. Then I stir in the garlic and tomato paste and cook for another 2 minutes.
I pour in the red wine and scrape up any browned bits from the bottom of the pot. I let it simmer for about 10 minutes to reduce slightly.
I add the beef broth, thyme, and bay leaves, then return the short ribs to the pot, making sure they’re mostly submerged.
I cover the pot and braise in a preheated oven at 325°F (160°C) for about 2.5 to 3 hours, until the meat is fork-tender.
Once done, I remove the short ribs and strain the sauce if I want it smooth. I simmer the sauce on the stove to thicken if needed.
I serve the short ribs with a spoonful of the red wine sauce over the top and garnish with parsley if I want a fresh touch.

Servings and Timing

This recipe serves 4 people. It takes about 25 minutes to prep and 2.5 to 3 hours to cook. The total time is around 3 hours and 30 minutes, including resting and finishing the sauce.

Variations

Boneless ribs: I sometimes use boneless short ribs for easier serving, though bone-in offers more flavor.
Herb twist: I add rosemary or sage for a slightly different aromatic profile.
Tomato-based sauce: I increase the tomato paste and add crushed tomatoes for a heartier sauce.
Mushroom addition: I stir in sautéed mushrooms toward the end for an earthy depth.
Slow cooker: I transfer everything to a slow cooker after searing and cook on low for 8 hours.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor improves overnight. To reheat, I simmer gently on the stovetop or warm in the oven covered at 325°F (160°C) until hot. It also freezes well—I let it cool, then store the ribs and sauce in freezer-safe containers for up to 3 months.

FAQs

What’s the best wine to use?

I use a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. I always choose a wine I’d enjoy drinking for the best flavor.

Can I make this ahead of time?

Yes, I often make it a day ahead. The flavor deepens overnight, and the fat rises to the top so I can skim it easily before reheating.

Do I have to use a Dutch oven?

A heavy oven-safe pot works just as well. I’ve also used a roasting pan tightly covered with foil or transferred everything to a slow cooker.

Can I thicken the sauce more?

Yes, I reduce it on the stove after braising. If I want it even thicker, I stir in a cornstarch slurry or a knob of butter.

What sides go well with this?

I usually serve it over mashed potatoes, polenta, or creamy risotto. Roasted vegetables or crusty bread work great too.

Conclusion

Braised short ribs with red wine sauce is a slow-cooked masterpiece that never fails to impress. I love how the meat turns silky and tender, soaking in every bit of the rich, aromatic sauce. It’s the kind of dish I turn to when I want something hearty, flavorful, and comforting—and it always delivers.