Red Wine Braised Short Ribs

4.20 from 5 votes

This post may contain affiliate links! For more info, check out our privacy policy.

I have fully entered cozy mode with this red wine braised short ribs recipe! Charred to perfection, fall-off the bone short ribs topped with green onion, parsley and lemon zest. One of my favorite stews.

They start off being tossed with vegetables, red wine, balsamic vinegar and aromatics. The short ribs are then braised in the oven for 3+ hours, till it becomes so off-the bone tender. Your house will smell immaculate. Served with our special Garlic Parmesan Mashed Potatoes (or Creme Fraiche Mashed Potatoes) you have yourselves a dinner! The flavors and taste are insane. I think some creamy polenta would also be fantastic with this.

If you’re looking for another braised short rib recipe, you can check out our Korean Apple Short Ribs!

Red Wine Braised Short Ribs

What ingredients do you need for this red wine braised short ribs recipe?

Bone in short ribs: This short rib recipe starts with bone-in short ribs. I love the way these braise and always use bone-in beef for this recipe! Boneless works too if needed.

Starting the short ribs: We are using yellow onions, chili flakes, carrots, celery and garlic.

Dry red wine: The depth of flavor wine brings to this dish is unmatched. It adds depth of flavor, tang, and helps with the tenderness of the beef as well.

Fresh herbs of choice: We are using sprigs of rosemary, but you can use flavors and herbs like thyme, bay leaves or oregano as well.

Water or stock: You can use anything you get your hands on. Water works great, too as the short ribs really build wonderful flavor, but if you’re looking to build even deeper flavors, a beef stock or beef broth will be great to use here as well.

All-purpose flour: Using flour is really going to melt all ingredients together and give a thick, creamy stew for these short ribs.

Tomatoes paste: which also adds SO much flavor. We are also adding balsamic vinegar just for that even deeper depth of flavor, but that’s optional!

For the topping: For some freshness, I love topping with fresh herbs. We are using green onions, lemon zest, parsley and cilantro. But you can omit all together if it’s not your thing.

Extra-virgin olive oil, kosher salt and black pepper

Red Wine Braised Short Ribs

How you’ll prepare your braised beef short ribs recipe

Begin by browning your short ribs

Preheat your oven to 350 degrees. On your stovetop, to begin, heat a large dutch oven or deep pot with oil on medium-high heat. 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.

Start your vegetables

Remove about 1/2 of the short ribs oil and drizzle on additional oil. Add in your onions, carrots, celery and garlic. (If you don’t have too much of the oil from the short ribs, you can just add your aromatics in without removing oil). Stir well and sweat to 10-15 minutes, season with salt and pepper and add your chili flakes.

Add in tomato paste and flour

Next add in your tomato paste and flour and cook that down, so the flour is completely mixed and the tomato paste has cooked down.

Finish the braise

After that, add in your red wine, rosemary and balsamic vinegar and reduce that down as well on medium low, let that reduce for 20-30 minutes.

Braise in the oven

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 hours until your short ribs are completely tender and fall apart off the bone. You can keep checking on it every 45-ish minutes to toss and look until it is fork tender.

Serve and top with parsley, cilantro and green onions and spoon over any braising liquid over your dish!

Red Wine Braised Short Ribs

Tips, Tricks and Substitutions

My top tips:

  1. First, be patient!
  2. Second, I think what’s so important when you’re braising meat is really taking the time to to char your short ribs on all sides.
  3. Third, take your time sautéing the vegetables and letting your wine reduce. Otherwise, it can become bitter if you don’t let the wine cook down all the way!
  4. Fourth, let it really simmer and braise in the oven until fork tender, and ENJOY!

What are some sides to serve with this recipe? Serve with Lemon Haricots Verts With Crispy Shallots, or with green beans, Brussels Sprouts Caesar Salad or roasted leeks and fennel would be great to serve with this!

What red wine goes with braised short ribs? You are looking for red with medium tannin. Some examples of dry red wine to use are Cabernet Sauvignon, Merlots, Pinot Noirs and Shiraz.

Should I sear short ribs before braising? Although it’s not needed, it definitely not only adds nice browning to your short ribs and broth, but it also builds really deep flavor. So yes, I would definitely sear your ribs!

Updated from December 2020

How To Make This Recipe

Check out the below cozy recipes for more meat dinner inspiration!

Spiced Lamb Pita Chips with Whipped Feta
Grilled Steak with Sherry Shallot Vinaigrette Salad
Moroccan Inspired Rack of Lamb with Turmeric Couscous
Rosemary Peppercorn Steak with Béarnaise Sauce

If you do make this Red Wine Braised Short Rib recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

In addition, we can also be found on YouTube, Facebook, and Pinterest!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Red Wine Braised Short Ribs
4.20 from 5 votes

Red Wine Braised Short Ribs

I am in a cozy winter mode with this red wine braised short ribs recipe! Charred to perfection short ribs.
Prep: 15 minutes
Cook: 4 hours
Total: 4 hours 15 minutes
Servings: 4

Ingredients 

  • 2 1/2 pounds bone-in short ribs, (about 4-5 bone-in short ribs)
  • 2 tablespoons neutral oil, canola, grape-seed, avocado
  • 2 yellow onions, roughly chopped
  • 4 medium sized carrots , roughly chopped
  • 4 ribs of celery, roughly chopped
  • 6 garlic cloves
  • 2 tablespoons all purpose flour
  • 1/4 cup tomato paste
  • 1 tablespoon balsamic vinegar, adjust more to preference
  • 2 sprigs rosemary
  • 4 cups water or beef stock
  • 2 cups dry red wine
  • ½ teaspoon chili flakes, optional
  • Salt, pinch of sugar, and pepper to taste
  • 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. Add in your onions, carrots, celery and garlic. (If you don't have too much of the oil from the short ribs, you can just add your aromatics in without removing oil). Stir well and sweat to 10-15 minutes, season with salt and pepper and add your chili flakes.
  • Next add in your tomato paste and flour and cook that down, so the flour is completely mixed and the tomato paste has cooked down. 
  • After that, add in your red wine, rosemary and balsamic vinegar and reduce that down as well on medium low, let that reduce for 20-30 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 hours until your short ribs are completely tender and fall apart off the bone. You can keep checking on it every 45-ish minutes to toss and look. Serve with parsley/cilantro and green onions/chives!

Nutrition

Calories: 518kcal, Carbohydrates: 17g, Protein: 42g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Cholesterol: 122mg, Sodium: 275mg, Potassium: 1027mg, Fiber: 2g, Sugar: 5g, Vitamin A: 345IU, Vitamin C: 9mg, Calcium: 48mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate and comment below!


You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  1. 5 stars
    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!

    1. 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!

  2. 1 star
    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.