Braised Short Ribs with Red Wine Sauce

Introduction

Braised Short Ribs with Red Wine Sauce is a timeless, indulgent dish that transforms humble beef ribs into a rich, melt-in-your-mouth masterpiece. Slowly braised in a luxurious sauce made from red wine, beef stock, aromatics, and herbs, the meat becomes fork-tender and deeply flavorful.

This recipe is elegant enough for a dinner party yet comforting enough for a cozy family meal. The red wine sauce is silky, full-bodied, and infused with the savory essence of beef and vegetables—perfect for spooning over mashed potatoes, polenta, or buttered noodles.

Why I Love This Recipe

I love this dish because it embodies slow-cooked comfort at its finest. The short ribs become so tender they fall right off the bone, and the sauce develops layers of flavor that only time and patience can create.

It’s also a recipe that feels luxurious but is surprisingly simple. Once the short ribs are seared and simmering away in the oven, most of the work is hands-off, letting you enjoy the anticipation of an incredible meal.

Why It’s a Must-Try Dish

• Restaurant-quality at home – impressive yet achievable.
• Deep, complex flavor – thanks to the wine, stock, and slow braising.
• Comfort food elevated – hearty but refined.
• Versatile – pairs beautifully with potatoes, pasta, or crusty bread.
• Perfect make-ahead dish – tastes even better the next day.

Preparation & Cooking Time

• Prep Time: 25 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: ~3 hours
• Servings: 6
• Calories: ~560 per serving

Cuisine & Course

• Cuisine: French-American fusion
• Course: Main Course / Dinner

Ingredients

For the Short Ribs:

• 4 lbs (1.8 kg) bone-in beef short ribs
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 2 tbsp all-purpose flour (for dredging)

For the Braising Sauce:

• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups dry red wine (Cabernet Sauvignon, Merlot, or similar)
• 3 cups beef stock
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves

For Garnish:

• Fresh parsley, chopped

Simple Cooking Directions

1. Season and sear short ribs.
2. Sauté vegetables, add tomato paste and wine.
3. Return ribs, add stock and herbs.
4. Cover and braise until fork-tender.
5. Reduce sauce, garnish, and serve.

Step-by-Step Preparation Method

Step 1: Prepare the Short Ribs

• Pat ribs dry, season with salt and pepper, and dredge lightly in flour.

Step 2: Sear the Ribs

• Heat oil in a Dutch oven.
• Brown ribs on all sides until golden crust forms. Remove and set aside.

Step 3: Cook Aromatics

• In the same pot, sauté onion, carrots, and celery for 5 minutes.
• Add garlic and tomato paste, cook 1–2 minutes.

Step 4: Deglaze with Wine

• Pour in red wine, scraping up browned bits.
• Simmer until reduced by half.

Step 5: Add Stock & Herbs

• Return ribs to the pot.
• Pour in beef stock, add rosemary, thyme, and bay leaves.

Step 6: Braise Slowly

• Cover and transfer to a preheated oven at 325°F (160°C).
• Cook for 2.5 hours, until ribs are tender and falling off the bone.

Step 7: Finish the Sauce

• Remove ribs and set aside.
• Strain sauce through a sieve (optional) and simmer on stovetop until thickened.

Step 8: Serve

• Plate ribs over mashed potatoes or polenta.
• Spoon sauce generously over top.
• Garnish with parsley.

How to Serve

• Over creamy mashed potatoes, buttery polenta, or wide egg noodles.
• With crusty bread to soak up the rich sauce.
• Pair with a glass of the same red wine used in cooking.

Additional Recipe Tips

• Use bone-in short ribs for maximum flavor.
• Choose a dry red wine you’d enjoy drinking.
• If sauce is too fatty, skim off excess fat before serving.
• For an extra glossy sauce, whisk in a knob of cold butter at the end.

Variations

• Beer Braised Short Ribs – Replace wine with dark stout.
• Asian-Inspired – Use soy sauce, ginger, and star anise.
• Vegetable Addition – Add mushrooms or parsnips for extra earthiness.
• Slow Cooker Method – Cook on low for 8 hours.

Freezing & Storage

• Refrigerator: Store in airtight container for up to 4 days.
• Freezer: Freeze ribs and sauce for up to 3 months.
• Reheating: Warm slowly on stovetop or in oven, adding a splash of stock if needed.

Special Equipment Needed

• Dutch oven or heavy braising pot
• Fine sieve (if straining sauce)
• Tongs for handling ribs

Conclusion

Braised Short Ribs with Red Wine Sauce is a dish that proves good things take time. With its fork-tender beef, velvety sauce, and deep, complex flavors, it’s a recipe worth savoring and sharing. Perfect for Sunday dinners or special occasions, this stew-like classic will warm hearts and impress guests every single time.