Looking for the best Red Wine Braised Short Ribs recipe? You’ve found it! Make tender, flavorful short ribs that fall off the bone effortlessly and are packed with delicious flavors!
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Best Beef Short Ribs Recipe
Red Wine-Braised Short Ribs is an incredibly flavorful and seemingly elaborate dish, but is quite easy to make! This recipe only involves a few quality ingredients and a large Dutch oven to make the perfect ribs!
The key to making tender, flavorsome short ribs is buying quality meat. I never skimp on quality ingredients because in my experience quality ingredients is what makes or breaks a dish!
I like to buy my meat from Buy Ranch Direct, a family-owned ranch in California. Their cattle is grass-fed and finished and never injected with hormones, antibiotics, or steroids! The cattle live in open pasture, eat certified organic grass, and drink water from a fresh mountain spring.
What do you need to make Braised Beef Short Ribs with Red Wine Sauce.
Bone-in short ribs are best for this recipe! The bones help to make a full, rich sauce as the short rib slow roast for hours in a delicate mirepoix, full-bodied wine, and beef broth.
What you will need:
- 3-5 lbs Bone-in Short-rib
- 1 750 ml dry red wine
- Mirepoix: carrots, onion, celery
- Aromatics and Herbs: Garlic, parsley, thyme, and rosemary
- Beef Stock
- Tomato Paste
- Salt & Pepper
What type of wine is best for making Red Wine Braised Short Ribs?
When you cook with wine the flavor is not prominent in the food; the food does not necessarily taste like wine. However, wine does add depth and enhance the flavor of a dish. When choosing a wine to create a sauce with it is best to steer clear of “cooking wines” as they tend to be lower in quality and complexity. Simply pick a flavorful wine that you would also enjoy drinking.
For this dish a deep, full-bodied, robust red wine is best. I like to use Cabernet Sauvignon, but any dry red wine works for this dish to create an incredibly delicious sauce.
How to make Red Wine Braised Short Ribs
Start by cutting the beef between the bones into 2-inch pieces. Then, season each side generously with salt and pepper. I like to do this first and then set the meat aside to allow it to marinade while I prepare my vegetables for the sauce. This helps tenderize the meat and bring out its juices resulting in more flavorful and succulent meat once cooked.
The vegetables, herbs, and aromatics needed for this dish are garlic, celery, carrots, onion, jalapeno (completely optional, I just like a little spice), rosemary, thyme, and parsley. To prepare the vegetables simply give them a rough chop. They are needed simply to flavor the sauce. Once the short-ribs are fully cooked you can strain the sauce, removing the vegetables as they will have rendered all their flavor and are no longer edible.
Once the vegetables are prepped, it’s back to preparing the meat. You’ll start by warming up your dutch oven over medium-high heat, then searing the short-ribs on each side, about 6-8 minutes total. After the short ribs are golden brown on each side, transfer to a plate and set aside for later.
In the same pot, remove a bit of the oil using a ladle, then add the prepared vegetables. Start with the garlic and sauté it for 2-3 minutes, then add the remaining vegetables. I like to season the vegetables with salt, pepper, and smoked paprika. The smoked paprika simply adds to the complexity of the sauce, making it so much more flavorful.
After the vegetables are softened, which takes about 5-10 minutes, stir in tomato paste and saute for another 2-3 minutes.
Now it is time to add the wine! Pour in 1 750ml of dry red wine. Then, bring the wine to a boil. Once it reaches a boil, lower the heat to medium-low and allow the mixture to simmer for about 20 minutes, or until the wine has reduced by half.
At this point, most of your work is done! Simply add the beef broth, herbs, and then gently nuzzle in the short-rib and any juices that have accumulated. Bring the dish to a low boil, then transfer it into a preheated oven at 350°F.
Now you can sit back relax, enjoy some wine, and wait until this masterpiece is done! Give it 2-3 hours and the short-rib will be falling off the bone.
Want to make Red Wine-Braised Short Ribs in the slow cooker
If you are cooking this dish in a slow cooker, simply prepare all the ingredients on the stove, then transfer everything to the slow cooker. Cook on high heat for 4-5 hours, or low for 8 hours.
This is the perfect recipe to prepare early in the day and enjoy the wonderful aromas as the day goes on. You’ll have an impressive dish waiting for you to enjoy!
Tips for making the BEST Red Wine-Braised Short Ribs
- Use high-quality grass fed meat
- Use Bone-in short ribs
- Thicker, meatier short ribs work best.
- Season the ribs generously with salt and pepper on all sides before searing for the best results.
- If you do not have a Dutch Oven, use an oven proof pot.
I hope you enjoy this Red Wine Braised Short Ribs recipe! If you make it, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share it with me on Instagram! I love hearing from you!
Best Red Wine-Braised Short Rib Recipe + Video
- 2 tbsp Avocado, grapeseed, or coconut oil
- 3 pounds Bone-in short ribs, at least 1 1/2 inches thick
- 2 Large heads garlic, cut crosswise
- 1 Medium Red Onion, chopped
- 3 Celery Stalks, chopped
- 3 Medium Carrots, chopped
- 2 Jalapenos, chopped
- 2 tsp Sea Salt and Freshly Ground Pepper
- 1 tsp Smoked Paprika
- 1 750 ml Dry Red Wine (I like to use Cabernet Savignoun)
- 3 tbsp Tomato Paste
- 3 cups Beef stock/broth, plus more as needed
- 4 Sprigs Rosemary
- 3 Sprigs Thyme
- 1 cup Parsley
- 1 tbsp finely grated lemon zest
- Heat oven to 325 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches of 3-4 pieces, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining oil in the pan. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery, carrots, and jalapeño and season with salt, pepper, and smoked paprika. Mix well and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 20 minutes. Stir in beef stock along with thyme, parsley, and rosemary. Using tongs, return short ribs to the pot, placing them in so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 2½ to 3 hours.
- Using tongs, remove the ribs from the pot, taking care not to let the bone slip out and transfer them to a large plate. Strain the vegetables from the sauce. (The vegetables no longer have flavor and can be discarded) Garnish with parsley, garlic and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.