Oh my gosh, let me tell you about these red wine-braised short ribs – they’re the kind of dish that makes you close your eyes and sigh with happiness after the first bite. I still remember the first time I made them for a dinner party years ago. The smell of red wine and herbs filling my tiny apartment kitchen, the way the meat just collapsed into tender shreds when I pulled the Dutch oven out hours later. Absolute magic!

What makes these short ribs so special? That deep, rich flavor from slowly braising in dry red wine until the meat practically falls off the bone. The wine reduces into this incredible sauce that’s both silky and packed with umami. Trust me, once you try this method, you’ll never want short ribs any other way. It’s become my go-to special occasion dish – perfect for impressing guests or treating yourself on a cozy Sunday.

The best part? While it tastes fancy, it’s actually pretty simple to make. Just some patient simmering does all the work for you. I love how the aroma fills the house as it cooks – that combination of wine, garlic and herbs is just irresistible. Every time I make these red wine-braised short ribs, I’m reminded why this recipe has become my absolute favorite comfort food with a gourmet twist.

Ingredients for Red Wine-Braised Short Ribs

Here’s what you’ll need to make these incredible red wine-braised short ribs:

• 4 lbs beef short ribs (bone-in for extra flavor)
• 2 cups dry red wine (I always use Cabernet Sauvignon)
• 2 tbsp olive oil (for searing)
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and pepper to taste

That’s it! Simple ingredients that transform into something magical. Just make sure your wine is dry – it really makes a difference in the final flavor.

How to Make Red Wine-Braised Short Ribs

Okay, let’s get cooking! This process is easier than you might think – it’s mostly about patience and letting the oven work its magic. Follow these steps and you’ll have the most incredible, fall-off-the-bone short ribs.

Browning the Short Ribs

First things first – preheat your oven to 325°F. Now, grab those beautiful short ribs and pat them dry with paper towels (this helps them brown better). Season generously with salt and pepper on all sides.

Heat your olive oil in a heavy Dutch oven over medium-high heat. When it’s shimmering hot, carefully add the ribs. Don’t crowd them – you want that gorgeous caramelization! Give them about 3-4 minutes per side until they develop that deep brown crust. Work in batches if needed. That crust equals flavor, so don’t rush this step!

Building the Braising Liquid

Once all the ribs are browned and set aside, toss in your chopped onion, carrots and celery. Cook them until they soften and get a little color – about 5 minutes. Then stir in the garlic and tomato paste, cooking just until fragrant (about 1 minute).

Here comes the magic – pour in that red wine! Scrape up all those delicious browned bits from the bottom. Let it simmer until reduced by half – this concentrates the flavor beautifully. You’ll know it’s ready when the wine coats the back of a spoon.

Slow Braising for Tenderness

Return the ribs to the pot along with beef broth, thyme and bay leaf. The liquid should come about halfway up the ribs – not completely covering them. Bring it to a gentle simmer, then cover tightly and transfer to the oven.

Now the waiting game begins! Let them braise undisturbed for about 3 hours. You’ll know they’re done when the meat pulls away easily from the bone. Don’t forget to fish out the thyme stems and bay leaf before serving!

Pro tip: I like to skim off any excess fat from the surface after cooking – it makes the sauce silky smooth without being greasy.

Why You’ll Love These Red Wine-Braised Short Ribs

Let me count the ways these red wine-braised short ribs will steal your heart:

• • That incredible rich flavor – The wine reduces into this luxurious sauce that coats every tender bite
  • Make-ahead magic – They actually taste better the next day when flavors have melded
  • Special occasion perfection – Looks fancy but simple enough for Sunday supper

• The house smells amazing – That red wine and herb aroma will have everyone gathering in the kitchen
• Fall-off-the-bone tender – Three hours of braising transforms tough ribs into melt-in-your-mouth goodness

Seriously, once you try this recipe, you’ll understand why it’s become my absolute favorite comfort food with a gourmet twist!

Tips for Perfect Red Wine-Braised Short Ribs

After making these red wine-braised short ribs dozens of times, I’ve picked up some foolproof tricks for the best results every time:

• • Dry those ribs! Pat them thoroughly with paper towels before searing – moisture is the enemy of a good crust
  • Use a Dutch oven – The heavy bottom prevents burning and distributes heat evenly during long braising

• • Don’t skimp on searing time – That golden-brown color equals flavor in every bite
  • Skim the fat after cooking – Use a spoon to remove excess fat from the sauce for perfect richness
  • Let them rest before serving – 10 minutes makes the ribs even more tender and juicy

Follow these simple tips and you’ll have restaurant-quality short ribs that’ll impress every time!

Serving Suggestions for Red Wine-Braised Short Ribs

Oh, the fun part – plating up these beauties! My absolute favorite way to serve these red wine-braised short ribs is over creamy mashed potatoes. They soak up that incredible sauce like little sponges of happiness. But don’t stop there – try them with:

• Creamy polenta (so comforting!)
• Crusty bread for mopping up every last drop
• Buttered egg noodles for a German-inspired twist

A sprinkle of fresh chopped parsley or chives adds the perfect bright finish. And if you’re feeling fancy, a few roasted carrots or mushrooms make gorgeous sides. Honestly, I’ve been known to eat them straight from the pot with a fork – no judgment here!

Storing and Reheating Red Wine-Braised Short Ribs

Here’s the beautiful thing about these short ribs – they actually taste even better the next day! Just let them cool completely, then store them right in their delicious sauce in an airtight container in the fridge. They’ll keep beautifully for about 3 days.

Want to freeze them? No problem! Portion them out with some sauce into freezer-safe containers or bags. They’ll stay perfect for up to 2 months. When you’re ready to enjoy them again, thaw overnight in the fridge if frozen, then gently reheat on the stove over low heat. Stir occasionally and add a splash of broth if the sauce needs loosening up. Easy peasy!

Red Wine-Braised Short Ribs FAQs

I get asked about these red wine-braised short ribs all the time, so here are answers to the most common questions:

Can I use a different type of red wine?

Absolutely! Just stick with dry red wines – Cabernet, Merlot, or Pinot Noir all work beautifully. Avoid sweet wines though – they’ll make the sauce cloying. My go-to is always Cabernet because its bold flavor stands up to the rich meat.

Help! My sauce is too thin after braising

No worries! Simply remove the ribs and simmer the sauce uncovered for 10-15 minutes. The extra reduction will thicken it right up. You can also mix a teaspoon of cornstarch with cold water and stir it in if you’re really in a hurry.

Can I make this in a slow cooker?

You bet! Follow all the browning steps on the stove first (this builds flavor), then transfer everything to your slow cooker. Cook on low for 7-8 hours. The texture will be just as amazing!

How do I know when the ribs are done?

When the meat pulls away easily from the bone with just a gentle tug, they’re perfect. If you’re unsure, test with a fork – it should slide in and out with no resistance. Remember, low and slow is the key to that fall-apart tenderness!

Nutritional Information

Just a quick note – these nutritional estimates can vary based on your specific ingredients, but here’s the general breakdown per serving of these red wine-braised short ribs: about 620 calories, 38g fat (15g saturated), and 48g protein. Not bad for something this indulgent tasting!