If you’re looking for a show-stopping dish that captures the essence of comfort and elegance, this Braised Beef Short Ribs in Red Wine Sauce Recipe is absolutely the one to try. Succulent, melt-in-your-mouth short ribs slow-cooked to perfection in a rich red wine sauce create an unforgettable meal that feels both indulgent and homey. The beautifully balanced layers of savory, herbal, and slightly sweet notes will have you savoring every bite, making it an ideal recipe to impress family, friends, or simply treat yourself after a long day.

Ingredients You’ll Need

Six pieces of cooked meat with dark brown, crinkled crispy skin sit on a silver wire rack inside a metal tray. The meat pieces are thick and square-shaped, showing rough, browned textures on top with some light golden areas. The metal tray beneath has spots of oil and slight charring, contrasting with the smooth white marbled surface below. The whole scene is lit softly from above, highlighting the rich, deep colors and textures of the meat. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the foundation of this Braised Beef Short Ribs in Red Wine Sauce Recipe. Each one plays a crucial role in building deep flavors, tender textures, and luscious sauces that make this dish so special.

4-6 bone-in short ribs: The star of the dish, providing rich, tender beefy flavor after slow braising.
Kosher salt (to taste): Enhances and balances all flavors throughout the cooking process.
Black pepper (to taste): Adds a subtle kick and depth to the seasoning.
2 tablespoons neutral oil: Perfect for searing the ribs without overpowering the dish’s delicate flavors.
4 tablespoons unsalted butter (divided): Adds richness and creates a silky, glossy finish for the wine sauce.
1 white onion (roughly chopped): Brings sweetness and savoriness to the braising liquid.
3 small carrots (roughly chopped): Offers gentle sweetness and texture to the sauce and final plating.
3 cloves garlic (sliced): Infuses aromatic depth and warmth throughout the dish.
2 tablespoons tomato paste: Concentrates the flavor with a subtle acidity and sweetness, perfect for depth.
3 cups dry red wine (divided): The secret ingredient that imparts complexity and a beautiful, velvety sauce.
3 sprigs thyme: Adds earthy, herbal notes to complement the beef.
3 sprigs rosemary: Brings a fragrant pine-like aroma that brightens the rich flavors.
3 teaspoons beef bouillon (e.g. Better Than Bouillon): Intensifies the meaty umami taste of the braising liquid.
4 cups water: Balances the braising liquid and ensures the ribs stay tender and juicy.

How to Make Braised Beef Short Ribs in Red Wine Sauce Recipe

Braised Beef Short Ribs in Red Wine Sauce Recipe - Recipe Image

Step 1: Prep and Season

Start by patting the short ribs dry with paper towels, which is key for a good sear. Then, generously season each piece with kosher salt and black pepper to enhance the meat’s natural flavor. This simple step sets the stage for the rich taste that develops throughout braising.

Step 2: Sear to Perfection

Heat your neutral oil in a heavy dutch oven over medium-high heat until shimmering. Carefully sear the short ribs on all sides until each is beautifully browned—about 3 to 4 minutes per side. This caramelization locks in juices and adds that irresistible umami kick. Once browned, remove the ribs and set them aside.

Step 3: Build the Flavor Base

Into the same pot, add the chopped onions, carrots, sliced garlic, and half of the butter. Sauté for about 3 minutes until the onions soften slightly and the garlic becomes fragrant, stirring occasionally. These veggies are the backbone of the sauce’s hearty sweetness and aroma.

Step 4: Enhance with Tomato Paste

Add in the tomato paste and cook it for 2 to 3 minutes, stirring constantly to prevent burning. This step deepens the sauce’s color and imparts a subtle tangy richness that pairs perfectly with the red wine.

Step 5: Deglaze and Reduce

Pour in a splash of red wine and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pot—they’re flavor gold! Then add the remaining red wine and simmer the mixture until it reduces by half, around 5 minutes, concentrating the flavors into a luscious base.

Step 6: Bring in Herbs and Broth

Stir in the beef bouillon to boost the savory depth, then carefully nestle the short ribs back into the pot along with sprigs of thyme and rosemary. These fresh herbs infuse their fragrant oils directly into the meat as it braises.

Step 7: Add Water and Simmer Gently

Pour in water to fully submerge the ribs, rearranging if necessary. Cover the pot with a lid and simmer gently for 2 to 3 hours, until the meat is tender enough to fall off the bone effortlessly. This slow, low cooking is what transforms the ribs into pure succulent bliss.

Step 8: Remove and Strain

Carefully remove the cooked ribs from the pot and set them aside. Strain the braising liquid to separate the tender cooked vegetables and herbs from the rich liquid. Reserve the liquid and set the vegetables aside for serving.

Step 9: Reduce the Sauce

Return the strained liquid to the pot and simmer until it reduces by half and becomes thicker, coating the back of a spoon. This reduction intensifies the wine’s flavor and turns the sauce irresistibly glossy.

Step 10: Finish with Butter

Remove the pot from heat and stir in the remaining butter until the sauce is smooth and shiny. This final touch adds a silky richness and beautiful gloss that elevates the entire dish.

Step 11: Plate and Serve

Arrange the short ribs alongside the softened carrots and onions, then generously drizzle the glorious red wine sauce on top. Serve with creamy mashed potatoes, fluffy rice, or your favorite comforting sides, and get ready to enjoy every tender, flavorful bite.

How to Serve Braised Beef Short Ribs in Red Wine Sauce Recipe

Garnishes

Fresh herbs like chopped parsley or extra sprigs of thyme make gorgeous garnishes, adding a pop of color and fresh herbal aroma to the rich plate. A light sprinkle of freshly ground black pepper right before serving also livens up the flavors beautifully.

Side Dishes

This Braised Beef Short Ribs in Red Wine Sauce Recipe shines when paired with creamy mashed potatoes that soak up every drop of the luscious sauce. Buttered egg noodles or a silky polenta also offer an equally comforting base. For some green balance, roasted asparagus or sautéed spinach work wonderfully.

Creative Ways to Present

For a rustic yet elegant presentation, serve the ribs bone-out on a large wooden board with the carrots and onions artfully arranged alongside. You can drizzle the sauce just before serving or offer it in a small gravy boat for guests to add as desired. Garnish with a lemon zest twist to add brightness, or try placing a small dollop of horseradish cream on the side for a surprising kick.

Make Ahead and Storage

Storing Leftovers

Leftover braised short ribs can be stored in an airtight container in the refrigerator for up to 3 days. Keep the meat and braising liquid together to help maintain moisture and flavor. Reheat gently to prevent drying out.

Freezing

This recipe freezes beautifully. Place the ribs and sauce in a freezer-safe container or heavy-duty zip-top bag, removing as much air as possible. Freeze for up to 3 months. When thawing, transfer overnight to the fridge for best results.

Reheating

Reheat gently over low heat on the stovetop or in a 325°F (160°C) oven covered with foil to keep the meat soft and juicy. Add a splash of water or broth if the sauce has thickened too much. Avoid microwave reheating as it can toughen the meat.

FAQs

Can I use boneless short ribs for this recipe?

While bone-in short ribs lend extra flavor and help the meat stay moist during cooking, boneless short ribs can be used in a pinch. Just be sure to cook them gently until tender, watching carefully to avoid drying out.

What kind of red wine should I use?

Choose a dry red wine with good body and flavor, such as Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid cooking wines or anything too sweet. The wine’s quality will directly affect your sauce, so pick one you enjoy drinking.

Can I make this recipe in a slow cooker?

Yes, after searing the ribs and sautéing the vegetables, you can transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the meat is tender. Adjust liquid levels and reduce the sauce on the stovetop at the end for perfect consistency.

What if I don’t have Better Than Bouillon?

You can substitute with beef stock or broth, but the concentrated flavor of a bouillon paste really enhances the sauce. Alternatively, use a high-quality beef stock concentrate or homemade beef stock for best results.

How do I know when the short ribs are done?

The short ribs are perfectly done when the meat is so tender it falls off the bone with little effort. They should be fully tender but not falling apart into mush. A fork should easily slide into the meat after the 2 to 3 hour braise.

Final Thoughts

This Braised Beef Short Ribs in Red Wine Sauce Recipe is a true labor of love that yields spectacular results worthy of any special occasion. The melt-in-your-mouth beef, deeply flavored wine sauce, and comforting vegetables come together in a way that makes every meal feel celebratory. So grab your dutch oven, pour a glass of your favorite red wine, and dive into this dish—you’ll be rewarded with warmth, satisfaction, and countless compliments.