Few dishes are as indulgent and satisfying as wine-braised short ribs. This classic comfort food features fall-off-the-bone tender beef, slow-cooked in a deeply flavorful sauce of red wine, aromatic vegetables, and herbs. Perfect for a special occasion or a cozy weekend dinner, this dish is sure to impress.
In this guide, we’ll cover:
✔ Why braising is the best method for short ribs
✔ Key ingredients for maximum flavor
✔ Step-by-step instructions for perfect braised short ribs
✔ Serving suggestions and wine pairings
✔ Tips for make-ahead and storage
Why Braise Short Ribs?
Short ribs are a tough but flavorful cut of beef that comes from the rib section. Because they contain a lot of connective tissue, they need low and slow cooking to break down into tender, succulent meat.
Braising (cooking in liquid at a low temperature) is the perfect method because:
✅ Melts collagen into gelatin, making the meat incredibly tender.
✅ Infuses deep, complex flavors from the braising liquid.
✅ Creates a rich, velvety sauce perfect for serving over mashed potatoes or polenta.
Ingredients for the Best Wine Braised Short Ribs
Main Ingredients
- 3–4 lbs bone-in beef short ribs (or boneless)
- 2 cups dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
- 3 cups beef stock (preferably homemade or low-sodium)
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
- Salt & black pepper to taste
Optional Flavor Boosters
- 1 tbsp balsamic vinegar (for depth)
- 1 tbsp Worcestershire sauce (for umami)
- 1 tsp smoked paprika (for a hint of smokiness)
Step-by-Step Cooking Instructions
1. Preheat & Season the Short Ribs
- Preheat oven to 325°F (160°C).
- Pat short ribs dry with paper towels and season generously with salt and pepper.
2. Sear the Short Ribs (Key Step!)
- Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat.
- Sear ribs in batches until deeply browned on all sides (~3–4 minutes per side).
- Remove and set aside.
3. Sauté the Aromatics
- In the same pot, add onion, carrots, and celery. Cook until softened (~5 mins).
- Stir in garlic and tomato paste, cooking for 1–2 minutes.
4. Deglaze with Wine & Simmer
- Pour in red wine, scraping up any browned bits (this adds tons of flavor!).
- Let simmer for 5 minutes to cook off the alcohol.
5. Braise in the Oven
- Return short ribs to the pot.
- Add beef stock, thyme, and bay leaves (liquid should cover about ⅔ of the meat).
- Bring to a simmer, then cover and transfer to the oven.
- Braise for 2.5–3 hours until meat is fork-tender.
6. Reduce the Sauce (Optional but Recommended)
- Remove ribs and strain the liquid into a saucepan.
- Skim off excess fat and simmer until thickened (~10–15 mins).
- Adjust seasoning with salt, pepper, or a splash of balsamic vinegar.
Serving Suggestions
🍽 Best Side Dishes:
- Creamy mashed potatoes (classic pairing!)
- Buttery polenta or risotto
- Roasted root vegetables
- Crusty bread (for soaking up the sauce)
🍷 Wine Pairings:
- Cabernet Sauvignon (matches the braising wine)
- Syrah/Shiraz (bold enough to complement the richness)
- Pinot Noir (lighter option)
Make-Ahead & Storage Tips
✔ Make ahead: Braised short ribs taste even better the next day as flavors meld.
✔ Refrigerate: Store in an airtight container for up to 4 days.
✔ Freeze: Keeps well for up to 3 months (thaw overnight in the fridge before reheating).
✔ Reheat: Warm gently on the stovetop or in the oven with a splash of broth.
Final Thoughts
Wine-braised short ribs are a restaurant-quality dish that’s surprisingly easy to make at home. The rich, velvety sauce and melt-in-your-mouth beef make it a showstopper for dinner parties or a luxurious weekend meal.