Irresistible Braised Short Ribs with Red Wine: Rich, Tender, and Luxuriously Flavorful

Why You’ll Love This Recipe

Braised short ribs with red wine are the epitome of elegant comfort food — rich, succulent beef slow-cooked in a deep, velvety red wine sauce until it practically melts off the bone. Each bite is infused with layers of flavor from aromatic vegetables, herbs, and a touch of tomato paste, all perfectly balanced by the wine’s subtle acidity. I first made this for a winter dinner party, and everyone was speechless at the first bite — it’s one of those dishes that tastes like you’ve spent all day in the kitchen (even though it’s mostly hands-off!). It’s perfect for holidays, romantic dinners, or cozy weekends when you want something deeply comforting and impressive.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Beef short ribs — Meaty, bone-in ribs are ideal for slow braising and developing rich flavor.

Salt and black pepper — For seasoning and enhancing the natural beefiness.

Olive oil — Used for searing the ribs and building a flavorful base.

Onions, carrots, and celery — The classic mirepoix base that adds depth and sweetness.

Garlic — Infuses the sauce with savory warmth.

Tomato paste — Adds richness and a hint of umami to the sauce.

Red wine — The star of the braise; choose a dry, full-bodied wine like Cabernet Sauvignon or Merlot.

Beef broth — Complements the wine and creates a silky, flavorful sauce.

Fresh thyme and rosemary — Earthy herbs that perfume the dish as it cooks.

Bay leaves — Add subtle complexity to the sauce.

Butter (for finishing) — Adds a final glossy richness to the sauce.

Flour (optional) — To slightly thicken the sauce before serving.

Directions

Preheat oven to 325°F (160°C). Pat the short ribs dry with paper towels and season generously with salt and pepper.

In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 2–3 minutes per side. Remove and set aside.

In the same pot, add chopped onions, carrots, and celery. Sauté for 5–6 minutes until softened and caramelized. Add minced garlic and cook for another 30 seconds. Stir in tomato paste and cook for 1–2 minutes until darkened in color.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 10 minutes.

Add beef broth, thyme, rosemary, and bay leaves. Return the short ribs to the pot, submerging them in the liquid. Cover tightly with a lid and transfer to the preheated oven.

Braise for 2½ to 3 hours, or until the meat is fork-tender and easily pulls away from the bone. Remove the ribs and strain the sauce. Simmer the liquid on the stovetop for 10–15 minutes to thicken slightly, whisking in a tablespoon of butter for a glossy finish.

Serve the short ribs over mashed potatoes, creamy polenta, or buttered noodles, generously spooning the rich red wine sauce over top.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

This recipe serves 4–6. Preparation takes 20 minutes, cooking about 3 hours. Total time: approximately 3 hours 20 minutes.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or wine to loosen the sauce. The flavors deepen after a day, making this an excellent make-ahead dish. You can also freeze for up to 2 months — thaw overnight in the fridge before reheating.

Variations and Customizations

Balsamic Glazed — Add 2 tablespoons of balsamic vinegar for a sweet-tart finish.

Mushroom Red Wine Ribs — Add sautéed mushrooms to the sauce for extra depth.

Garlic Herb Version — Roast a whole head of garlic and add it to the braise for rich, mellow flavor.

Tomato-Wine Braise — Stir in a can of crushed tomatoes for a heartier sauce.

White Wine Option — Substitute white wine for a lighter, more delicate version.

Spicy Red Wine Ribs — Add a pinch of red pepper flakes or smoked paprika for heat.

Beer Braised — Use dark ale or stout instead of wine for a deeper, malted flavor.

Asian Fusion — Add soy sauce, ginger, and star anise for an umami-rich twist.

Creamy Finish — Stir in a splash of heavy cream before serving for a velvety sauce.

Vegetable Base — Serve over roasted root vegetables for a wholesome, rustic touch.

FAQs

What’s the best wine for braising short ribs?

A dry, full-bodied red like Cabernet Sauvignon, Merlot, or Syrah works best.

Can I make this in a slow cooker?

Yes! Sear the ribs first, then transfer to a slow cooker and cook on low for 8 hours or high for 4–5 hours.

How do I know when the ribs are done?

The meat should be fork-tender and nearly falling off the bone.

Can I make this ahead of time?

Absolutely — it tastes even better the next day after the flavors meld.

Should I remove the bones before serving?

You can, but leaving them in keeps the presentation rustic and flavorful.

What can I serve this with?

Mashed potatoes, creamy polenta, or crusty bread are perfect for soaking up the sauce.

Can I use boneless short ribs?

Yes, but bone-in ribs offer more flavor and a richer sauce.

How do I thicken the sauce?

Simmer uncovered to reduce or whisk in a teaspoon of flour or cornstarch slurry.

Can I use chicken broth instead of beef broth?

You can, but beef broth gives a deeper, more robust flavor.

How do I store leftover sauce?

Keep it in a separate container — it’s perfect for drizzling over steak, pasta, or roasted veggies later.

Conclusion

Braised short ribs with red wine are the definition of luxurious comfort — tender, fall-off-the-bone meat in a rich, savory sauce that tastes like pure indulgence. The slow braising process creates a depth of flavor that can’t be rushed, making it perfect for special occasions or relaxing weekends. Serve it with creamy sides, a glass of red wine, and good company — because dishes like this are meant to be savored slowly. Once you try it, this will become your signature recipe for those moments when only something truly decadent will do.

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