🍷🥩 Red Wine–Braised Short Ribs

Meltingly tender beef short ribs cooked slowly in red wine, herbs, and aromatics. The flavor is deep, luxurious, and absolutely unforgettable.

⭐ Ingredients (4–6 servings)

Short Ribs

• 3–4 lbs beef short ribs (bone-in is best)

• Salt & freshly ground black pepper

• 2–3 tbsp olive oil

Vegetables & Aromatics

• 1 large onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 4–6 garlic cloves, smashed

• 2 tbsp tomato paste

Liquid & Seasoning

• 2 cups dry red wine (Cabernet, Merlot, Pinot Noir)

• 2 cups beef broth (add more as needed)

• 1–2 bay leaves

• 2–3 sprigs thyme

• 1–2 sprigs rosemary

• Optional: 1 tbsp Worcestershire sauce

• Optional: 1 tsp smoked paprika

For finishing

• Fresh parsley

• Mashed potatoes, polenta, or pasta for serving

🍳 Instructions

1. Preheat

Preheat oven to 325°F (160°C).

2. Season & sear the ribs

1. Pat ribs dry and season generously with salt and pepper.

2. Heat olive oil in a Dutch oven over medium-high heat.

3. Sear ribs on all sides until deeply browned (about 3–4 minutes per side).

4. Remove ribs and set aside.

3. Build the flavor base

5. Add onions, carrots, and celery to the pot; cook 5–7 minutes until softened.

6. Add garlic and cook 1 minute.

7. Stir in tomato paste and cook 1–2 minutes until caramelized.

4. Deglaze with wine

8. Pour in the red wine, scraping up any browned bits at the bottom.

9. Simmer 5–8 minutes until wine reduces slightly.

5. Add remaining ingredients

10. Add beef broth, bay leaves, thyme, rosemary, and (optional) Worcestershire or paprika.

11. Return ribs to the pot, submerging in liquid.

6. Braise

12. Cover with lid and place in the oven.

13. Braise 2.5–3 hours, or until ribs are extremely tender and falling off the bone.

7. Reduce sauce

14. Remove ribs; skim excess fat from the pot.

15. Simmer the sauce uncovered for 10–15 minutes to thicken.

16. Return ribs to warm through.

8. Serve

Serve ribs over:

• Creamy mashed potatoes

• Buttered polenta

• Pappardelle pasta

• Cauliflower mash (low-carb)

Spoon plenty of sauce on top and garnish with parsley.

🌟 Tips for Perfect Results

• Don’t skip the searing — it’s critical for deep flavor.

• Bone-in ribs give richer broth and texture.

• A dry, bold red wine works best (not sweet).

• Ribs taste even better the next day.

❄️ Storage

• Refrigerate 4–5 days.

• Freeze up to 3 months.

• Reheat gently on stovetop or oven.

❓ Q&A Section

Q: Can I make this in a slow cooker?

A: Yes! Sear ribs first, then transfer everything to a slow cooker.
Cook on LOW 8–9 hours or HIGH 4–5 hours.

Q: Can I make it without wine?

A: Yes — replace wine with:

• 1 ¾ cup beef broth

• ¼ cup balsamic vinegar or grape juice for acidity

Q: How do I make the sauce thicker?

A: Reduce it longer on the stovetop, or whisk in 1 tsp cornstarch mixed with 2 tsp water.

Q: What wine works best?

A: Dry, full-bodied reds such as:

• Cabernet Sauvignon

• Merlot

• Zinfandel

• Pinot Noir

Q: Can I prep this dish ahead?

A: Definitely — this dish is even more flavorful the next day. Refrigerate, skim fat, and reheat.

Q: Can I add more vegetables?

A: Absolutely — add mushrooms, parsnips, pearl onions, or turnips.