Name: Braised Short Ribs with Red Wine Sauce
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: French
Ingredients: 3–4 lbs bone-in beef short ribs; Salt, to taste; Black pepper, to taste; 1/4 cup all-purpose flour (for dusting); 2 tbsp olive oil; 1 large 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 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 bay leaf

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Braised Short Ribs with Red Wine Sauce is my favorite kind of comfort food—rich, slow-cooked, and melt-in-your-mouth tender. This dish transforms a humble cut of beef into a luxurious, deeply flavored meal that’s perfect for cozy weekends or dinner parties. The red wine sauce adds depth, and the low-and-slow cooking brings out the best in every bite.

Why You’ll Love This Recipe

I love this recipe because it makes the house smell incredible while it cooks and the end result is always worth the wait. The short ribs become so tender they fall off the bone, and the red wine sauce is velvety and full of savory, aromatic flavor. It’s a dish that feels fancy without being fussy—and it pairs beautifully with mashed potatoes, polenta, or crusty bread to soak up all that rich sauce. Braised Short Ribs with Red Wine Sauce

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
Black pepper
All-purpose flour (for dusting)
Olive oil
Onion (chopped)
Carrots (chopped)
Celery (chopped)
Garlic (minced)
Tomato paste
Red wine (dry, like Cabernet Sauvignon or Merlot)
Beef broth
Fresh thyme
Fresh rosemary
Bay leaf

Directions

I start by seasoning the short ribs generously with salt and pepper, then lightly dusting them with flour.
I sear the ribs in a heavy Dutch oven with olive oil over medium-high heat until browned on all sides. I set them aside once they’re nicely caramelized.
In the same pot, I sauté onion, carrot, and celery until soft and golden. I stir in the garlic and tomato paste and cook for another minute.
I pour in the red wine, scraping up all the browned bits from the bottom of the pan, and let it simmer for about 10 minutes to reduce slightly.
I return the ribs to the pot and add beef broth, thyme, rosemary, and a bay leaf.
I cover the pot with a lid and braise in a 325°F (160°C) oven for 2.5 to 3 hours, until the meat is fork-tender.
Once done, I remove the ribs and strain the sauce if I want it smooth. I simmer the sauce on the stovetop to thicken slightly, then serve it over the ribs.

Servings and timing

This recipe serves 4 people.
Prep time: 20 minutes
Cook time: 3 hours
Total time: 3 hours 20 minutes

Variations

I sometimes add mushrooms to the sauce for extra umami, or a splash of balsamic vinegar at the end for brightness. If I want a slightly lighter version, I use bone-in beef chuck or lamb shanks. For extra depth, I’ve even stirred in a square of dark chocolate or a spoonful of Dijon mustard into the sauce—just a little goes a long way.

Storage/reheating

Leftovers taste even better the next day. I store the ribs and sauce in an airtight container in the fridge for up to 4 days. They also freeze well for up to 3 months. To reheat, I simmer them gently on the stovetop or warm them in the oven at 300°F until hot throughout. I always reheat slowly to keep the meat tender and the sauce rich. Braised Short Ribs with Red Wine Sauce

FAQs

Can I use boneless short ribs?

Yes, boneless short ribs work fine. I prefer bone-in for more flavor, but boneless still results in tender, delicious meat.

What’s the best wine for braising?

I usually use a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. I always choose one I’d actually drink—it makes a difference in flavor.

Can I make this in a slow cooker?

Absolutely. I brown the meat and veggies first, then transfer everything to the slow cooker and cook on low for 8 hours or high for 4–5 hours.

How do I know when the short ribs are done?

When they’re so tender I can pull them apart with a fork, they’re done. If they’re still a bit tough, I let them cook a little longer.

Can I make this ahead?

Yes, I often make it a day ahead—the flavors get even better overnight. I chill it in the fridge, skim off any fat, and reheat gently before serving.

Conclusion

Braised Short Ribs with Red Wine Sauce is the kind of dish that makes any meal feel special. It’s slow-cooked perfection—tender meat, rich sauce, and deep, satisfying flavor in every bite. Whether I’m hosting or just treating myself, this is one of those recipes I always come back to when I want something hearty and unforgettable.