🍷🥩 Slow Braised Beef Short Ribs in Rich Red Wine Sauce
Fall-Apart Tender Beef Short Ribs Slowly Braised in a Deep, Velvety Red Wine Sauce
These Slow Braised Beef Short Ribs in Rich Red Wine Sauce are the ultimate comfort food.
Beautifully browned beef short ribs are slowly braised with onions, carrots, garlic, herbs, beef stock, and red wine until the meat becomes incredibly tender and practically falls from the bone.
The long, gentle cooking process transforms the red wine and savory beef juices into a rich, silky sauce that’s perfect spooned over mashed potatoes, creamy polenta, buttered noodles, or roasted vegetables.
This is a restaurant-quality dinner that’s surprisingly achievable at home.
❤️ Why You’ll Love This Recipe
Fall-apart tender beef
Rich, luxurious red wine sauce
Deep, slow-cooked flavor
Perfect for special occasions
Wonderful cold-weather comfort food
Can be prepared ahead
Excellent for dinner parties
Makes incredible leftovers
Naturally high in protein
One-pot cooking
📋 Recipe Information
Course: Main Course, Dinner
Cuisine: French-Inspired, American
Prep Time: 20 minutes
Cook Time: 3½–4 hours
Total Time: About 4 hours 20 minutes
Servings: 6
Difficulty: Moderate
🛒 Ingredients
For the Short Ribs
4–5 pounds bone-in beef short ribs
2 tablespoons olive oil
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
For the Braising Sauce
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
5 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine
3 cups beef stock
2 bay leaves
4 sprigs fresh thyme
2 sprigs fresh rosemary
🍳 Equipment Needed
Large Dutch oven or heavy oven-safe pot
Tongs
Wooden spoon
Cutting board
Sharp knife
Fine-mesh strainer, optional
Large spoon for removing excess fat
👩🍳 How to Make Slow Braised Beef Short Ribs
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C).
Place the oven rack in the lower-middle position.
🥩 Step 2: Prepare the Short Ribs
Pat the short ribs thoroughly dry with paper towels.
Season all sides generously with kosher salt and black pepper.
Allow them to sit for approximately 10–15 minutes while you prepare the vegetables.
Dry meat browns much better than wet meat.
🔥 Step 3: Brown the Short Ribs
Heat the olive oil in a large Dutch oven over medium-high heat.
Working in batches, place the short ribs into the pot.
Sear for approximately 3–4 minutes per side, including the ends, until deeply browned.
Don’t overcrowd the pot.
Transfer the browned ribs to a plate.
Important
The goal here is a deep brown crust, not to cook the beef through.
Those browned bits left on the bottom of the Dutch oven will become part of the sauce.
🧅 Step 4: Sauté the Vegetables
Reduce the heat to medium.
Add the diced onion, carrots, and celery.
Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables begin to soften and develop some color.
Add the minced garlic.
Cook for another 30–60 seconds.
🍅 Step 5: Add the Tomato Paste
Stir in the tomato paste.
Cook for approximately 2 minutes, stirring frequently.
The tomato paste should darken slightly.
This deepens the flavor of the final sauce.
🍷 Step 6: Deglaze With Red Wine
Pour in the red wine.
Use a wooden spoon to scrape the browned bits from the bottom of the pot.
Bring the wine to a gentle simmer.
Allow it to reduce for approximately 8–10 minutes.
The wine should reduce noticeably and become more concentrated.
🥣 Step 7: Add the Beef Stock
Pour in the beef stock.
Add:
Bay leaves
Fresh thyme
Fresh rosemary
Stir gently.
Bring the liquid to a simmer.
🥩 Step 8: Return the Short Ribs
Place the browned short ribs back into the Dutch oven.
Arrange them bone-side up if possible.
The braising liquid should come approximately halfway to two-thirds of the way up the meat.
You don’t want the ribs completely submerged.
🔥 Step 9: Cover & Braise
Cover the Dutch oven tightly with its lid.
Transfer it to the preheated oven.
Braise for approximately 3–3½ hours.
Check the ribs after about 3 hours.
They are ready when the meat is extremely tender and a fork slides into the beef with very little resistance.
For larger ribs, you may need closer to 4 hours.
✨ Step 10: Remove the Beef
Carefully transfer the short ribs to a large plate or serving dish.
Cover loosely with foil to keep them warm.
Remove the bay leaves and herb stems from the sauce.
🥄 Step 11: Make the Sauce
For a rustic sauce, simply spoon off excess fat and serve the braising liquid with the vegetables.
For a smoother restaurant-style sauce, strain the liquid through a fine-mesh strainer into a saucepan.
Press gently on the vegetables to extract their flavorful juices.
Discard the solids.
🍷 Step 12: Reduce the Sauce
Place the strained sauce over medium heat.
Simmer for approximately 10–15 minutes, or until reduced to your desired consistency.
Taste and adjust the seasoning.
For an especially glossy sauce, whisk in 1 tablespoon cold butter at the end.
🍽️ Step 13: Serve
Place a short rib on each plate.
Spoon the rich red wine sauce generously over the meat.
Serve immediately with your favorite side dishes.
💡 My Best Tips for Perfect Short Ribs
Brown the Beef Deeply
Don’t rush the searing step.
A deep brown crust creates much of the rich flavor in the final dish.
Don’t Skip the Wine Reduction
Reducing the wine before adding the stock concentrates its flavor and cooks away some of the sharper alcohol notes.
Keep the Ribs Partially Submerged
Braising isn’t the same as boiling.
The liquid should surround the ribs without completely covering them.
Cook Until Tender, Not Just Until Done
Short ribs can reach a safe internal temperature long before they’re tender.
The connective tissue needs several hours of gentle cooking to break down.
Make It the Day Before
This dish is actually excellent prepared one day ahead.
The flavors become even more developed, and the solidified fat is much easier to remove from the chilled sauce.
🌟 Delicious Variations
Garlic & Herb Short Ribs
Add extra garlic, thyme, and rosemary for a more aromatic braise.
Mushroom Red Wine Short Ribs
Sauté 8 ounces sliced mushrooms after browning the beef and add them to the braising sauce.
French-Style Short Ribs
Add a splash of cognac or brandy before the wine for an even deeper sauce.
Balsamic Short Ribs
Add 1 tablespoon balsamic vinegar near the end of cooking for a subtle sweet-tart finish.
Slow Cooker Short Ribs
Brown the short ribs and vegetables first.
Transfer everything to a slow cooker and cook on LOW for 7–8 hours, until the meat is fork-tender.
🥔 What to Serve With Short Ribs
The rich sauce is perfect with:
Creamy mashed potatoes
Garlic mashed potatoes
Creamy polenta
Buttered egg noodles
Risotto
Roasted potatoes
Cauliflower mash
Crusty French bread
For vegetables, serve with:
Roasted carrots
Green beans
Asparagus
Brussels sprouts
Creamed spinach
A simple green salad provides a nice contrast to the richness of the beef.
🥡 Storage Instructions
Refrigerator
Cool the short ribs and sauce before refrigerating.
Store in airtight containers for up to 4 days.
Freezer
Short ribs and sauce freeze beautifully.
Freeze in airtight containers for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
For the best results, place the short ribs and sauce in a covered Dutch oven or baking dish.
Reheat at 300°F (150°C) until warmed through.
Add a splash of beef stock if the sauce has become too thick.
📊 Nutrition Information
Approximate per serving, including sauce:
Calories: 720
Protein: 52g
Fat: 47g
Carbohydrates: 12g
Fiber: 2g
Net Carbs: 10g
Saturated Fat: 19g
Cholesterol: 175mg
Sodium: 850mg
Nutrition information is approximate and will vary depending on the cut of short ribs, amount of rendered fat, stock, and serving size.
❓ Frequently Asked Questions
What kind of red wine should I use?
Choose a dry red wine you enjoy drinking, such as Cabernet Sauvignon, Merlot, Pinot Noir, or a dry red blend.
Can I make this without wine?
Yes. Replace the wine with additional beef stock. The flavor will be different but still delicious.
Why are my short ribs tough?
They probably need more time. Short ribs become tender when their connective tissue has had enough time to break down. Continue braising until a fork slides easily into the meat.
Can I use boneless short ribs?
Yes. Boneless short ribs work well, although cooking time may vary depending on their size.
Can I make this ahead?
Absolutely. This is one of the best make-ahead dinner recipes. Refrigerating overnight also makes it easier to remove excess fat.
How do I remove excess fat?
After refrigerating the braise, the fat will solidify on top. Simply lift it away with a spoon before reheating.
Can I make this in a slow cooker?
Yes. Brown the meat and vegetables first for the best flavor, then cook on LOW for approximately 7–8 hours.
Can I thicken the sauce?
Usually, reducing the braising liquid is enough. If you want a thicker sauce, simmer it longer or whisk in a small amount of butter at the end.
❤️ Final Thoughts
These Slow Braised Beef Short Ribs in Rich Red Wine Sauce are the definition of slow-cooked comfort food.
Deeply browned beef is slowly transformed into tender, fall-apart short ribs while red wine, beef stock, vegetables, garlic, and fresh herbs develop into a rich, velvety sauce.
It’s an impressive meal for holidays and dinner parties, yet the actual technique is wonderfully straightforward.