Cooking can bring friends and family together, especially on a cozy evening. Red Wine Braised Short Ribs are the perfect comfort food that warms the heart and the home. This dish gives you tender, flavorful meat that falls off the bone, all infused with rich red wine and savory herbs. It’s a meal that not only satisfies the taste buds but also makes for an impressive serving at your dinner table.

Why You Will Love This Recipe

This recipe is special because it creates a restaurant-quality meal right in your own kitchen, perfect for a family dinner or a gathering with friends. The short ribs cook low and slow, giving them incredible tenderness. It’s an easy, budget-friendly recipe that requires minimal hands-on time. Just let the oven do the work while you enjoy some time with your loved ones. Plus, the deep flavors pair wonderfully with a side of mashed potatoes or some crusty bread.

Preparing Red Wine Braised Short Ribs

Ingredients:

Bone-in beef short ribs
Salt
Pepper
Olive oil
Onions, chopped
Carrots, chopped
Celery, chopped
Garlic, minced
Red wine
Beef broth
Thyme
Bay leaves

Directions:

Preheat your oven to 300°F (150°C).
Season the short ribs with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat.
Brown the short ribs on all sides, then remove them from the pot.
Add onions, carrots, and celery to the pot and sauté until softened.
Stir in garlic and cook for another minute.
Pour in red wine and scrape up any brown bits from the bottom of the pot.
Return the short ribs to the pot, add beef broth, thyme, and bay leaves.
Bring to a simmer, then cover and transfer to the oven.
Cook for about 2.5 to 3 hours, until the ribs are tender.
Serve warm with your choice of sides.

How to Serve Red Wine Braised Short Ribs

These short ribs are best served warm, right after they come out of the oven. Pair them with creamy mashed potatoes to soak up the luscious sauce, or serve them next to roasted vegetables for a comforting and balanced meal. A nice side salad can add a refreshing touch, bringing the meal together beautifully.

How to Store Red Wine Braised Short Ribs

If you have leftovers, let the ribs cool completely before storing. Place them in an airtight container and keep them in the refrigerator, where they will last for about 3 to 4 days. You can also freeze them for longer storage; just make sure to use a freezer-safe container. They will stay good for up to 3 months in the freezer. Reheat gently on the stove or in the oven for best results.

Tips to Make Red Wine Braised Short Ribs

Choose a good quality red wine that you would enjoy drinking, as this will enhance the flavor of the dish.
Don’t rush the browning of the meat; getting a nice sear adds depth to the dish.
Feel free to add other vegetables like mushrooms or potatoes to the pot for extra flavor and heartiness.

FAQs

Can I use a different cut of meat?

You can use chuck roast if short ribs are not available. Just adjust the cooking time since chuck may cook a bit faster.

Is it necessary to use red wine?

The red wine gives a rich flavor, but if you prefer not to use it, you can substitute with more beef broth or even grape juice for sweetness.

Can I make this ahead of time?

Absolutely! You can prepare the dish a day in advance, let it cool, and store it in the refrigerator. Reheating it will allow the flavors to meld even more, making it taste even better.

Red Wine Braised Short Ribs

Tender, flavorful short ribs braised in rich red wine and savory herbs, perfect for a cozy dinner with family and friends.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces Bone-in beef short ribs Choose quality short ribs for the best flavor.
1 tsp Salt
1 tsp Pepper
3 tbsp Olive oil For browning the short ribs.
1 cup Onions, chopped
1 cup Carrots, chopped
1 cup Celery, chopped
4 cloves Garlic, minced
2 cups Red wine Use a quality wine you would enjoy drinking.
2 cups Beef broth
1 tbsp Thyme Fresh thyme is preferred.
2 leaves Bay leaves

Method

Preparation

Preheat your oven to 300°F (150°C).
Season the short ribs with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat.
Brown the short ribs on all sides, then remove them from the pot.
Add onions, carrots, and celery to the pot and sauté until softened.
Stir in garlic and cook for another minute.
Pour in red wine and scrape up any brown bits from the bottom of the pot.
Return the short ribs to the pot, add beef broth, thyme, and bay leaves.
Bring to a simmer, then cover and transfer to the oven.
Cook for about 2.5 to 3 hours, until the ribs are tender.

Serving

Serve warm with your choice of sides, such as mashed potatoes or roasted vegetables.

Notes

Allow leftovers to cool completely before storing in an airtight container. They will last in the refrigerator for 3 to 4 days and can be frozen for up to 3 months.