Red Wine Braised Short Ribs (Fall-Off-The-Bone)
on Oct 31, 2022, Updated Apr 09, 2026
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We have fully entered cozy mode with these Red Wine Braised Short Ribs! Charred to perfection, fall-off-the-bone tender short ribs with red wine and a secret ingredient: balsamic vinegar!
They start off being tossed with a mirepoix (a mix of onions, carrots, and celery), dry red wine, balsamic vinegar, and aromatics. The short ribs are then braised in the oven for 3 or 4 hours, until they literally flake off the bone.
If you’re looking for more short rib recipes, be sure to check out our Braised Short Rib Ragu with Tagliatelle and Beef Birria Tacos.
Why You’ll Love This Recipe
- Hands-off recipe, all you need is a little patience
- Includes minimal ingredients, including pantry staples
- Easy to scale servings and prep ahead
- The balsamic vinegar adds a subtle tang and sweetness, making the braise more complex
- Made in one pot (Dutch Oven) for minimal dishes
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Bone in short ribs: This short rib recipe starts with bone-in short ribs. We love the way these braise and the bone adds a lot of flavor to the liquid base. You can use boneless short rib, if you prefer, though, or use a mix of the two. The short ribs are seasoned with kosher salt and freshly ground black pepper and seared in neutral oil.
- The aromatic base: The base of the short ribs uses yellow onions, carrots, celery, and garlic cloves.
- Liquid base: For the remaining braise, we are using dry red wine, water, or beef stock, tomato paste, and balsamic vinegar.
- Fresh herbs of choice (optional): You can use herbs such as rosemary, thyme, bay leaves, or oregano.
- For the topping: For some freshness, I love topping with fresh herbs. We are using green onions, lemon zest, parsley, and cilantro as a gremolata-inspired topping.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Don’t rush the sear: Ensure you are getting a really nice, deep, char on all sides of the short ribs for the optimal flavor.
- Let the wine reduce: Let the wine reduce fully before adding your water or stock.
- Red wine substitute: Feel free to adjust with a splash more of balsamic in place of wine, and adjust with more stock or water.
- Prep: You can prepare this ahead of time and reheat it on the stovetop, finishing with your fresh herbs last.
- Storing: Store in an airtight container in the refrigerator for up to 4 days.
How to Make Red Wine Braised Short Ribs
Step 1: Season your short ribs with salt and pepper and sear until charred with neutral oil.
Step 2: Remove your short ribs and build your base with the mirepoix and liquids.
Step 3: Braise for 3 to 4 hours; you can do this either on the stovetop or in the oven.
Step 4: Remove from the oven, serve in bowls, and top with your herbs of choice.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with these red wine braised short ribs? We have you covered!
Red Wine Braised Short Ribs FAQs
You are looking for a red with medium tannin. Some examples of dry red wine to use are Chianti, Cabernet Sauvignon, Merlot, Pinot Noir, and Shiraz.
Yes, you can! But, we do recommend still searing on the stovetop first, or if your slow cooker or instant pot has that feature, don’t skip it. From there, you can transfer everything and cook on low for 6 to 7 hours in the slow cooker, and 45 minutes to 1 hour in the Instant Pot.
Don’t give up, just keep going! All short ribs are different, and all sizes and cuts are different; some may need more time. If it’s not braising the way you like, just allow it to go for longer. They are done when a knife or fork can slide in with no resistance.
More Meat Recipes
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Red Wine Braised Short Ribs (Fall-Off-The-Bone)
Equipment
Ingredients
- 2 1/2 pounds bone-in short ribs, about 4-5 bone-in short ribs
- Kosher salt and freshly ground black pepper
- 2 tablespoons neutral oil
- 1 yellow onion, roughly chopped
- 2 medium-sized carrots , roughly chopped
- 2 ribs of celery, roughly chopped
- 6 garlic cloves
- 6 ounce can of tomato paste
- 1 tablespoon balsamic vinegar
- 2 sprigs rosemary, optional
- 4 cups water or beef stock/beef broth
- 2 cups dry red wine
- Optional topping: a mixture of green onions/chives, lemon zest, parsley and cilantro
Instructions
- Preheat your oven to 350 degrees. To begin, heat a Dutch oven or deep pot with oil. Sear your short ribs on all sides on high heat. You want a nice browned char, so be patient and don’t overcrowd the pan – I did it in 2 batches. About 7-8 minutes per side, until charred. Remove and set aside in a bowl.
- Remove about 1/2 of the short ribs' oil and drizzle on additional oil, if needed. Add in your onions, carrots, celery and garlic. Stir well and sweat to 10-15 minutes, season with salt and pepper.
- Next, add in your tomato paste and cook that down, so the tomato paste is completely cooked down.
- After that, add in your red wine, rosemary (if using), and balsamic vinegar and reduce that down as well on medium low, let that reduce for 5 to 10 minutes.
- Then, add your short ribs back in and do a light toss with all the vegetables. Finish off the braise with broth or water.
- Bring this to a boil, then place in the oven. Braise for around 3-4 to ours until your short ribs are completely tender and fall apart off the bone.
- You can keep checking on it every 45 minutes to toss and look. Serve with parsley/cilantro and green onions/chives!
Notes
- Don’t rush the sear: Ensure you are getting a really nice, deep, char on all sides of the short ribs for the optimal flavor.
- Let the wine reduce: Let the wine reduce fully before adding your water or stock.
- Red wine substitute: Feel free to adjust with a splash more of balsamic in place of wine, and adjust with more stock or water.
- Prep: You can prepare this ahead of time and reheat it on the stovetop, finishing with your fresh herbs last.
- Storing: Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so yummy! Made it today as part of our Christmas dinner. Everyone loved it. My husband even commented on how good it was and he isn’t big on beef when it comes to the cuts that have to be slow cooked. The only differences I made was that I added mushrooms, used both thyme and rosemary, and was out of beef stock so used chicken. I will definitely be making this again. Thanks!
Hi Anisha! Thank you so much for your wonderful review and trusting me to be apart of your Christmas dinner. Love the mushrooms add, too. Happy holidays!
I’m reading the recipe. Everywhere besides the video you do not put where to add the water or beef stock. You should have someone double check your proof reading before posting.
My classic go-to and updated recipe for red wine braised short ribs! I hope you enjoy!