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Red Wine Braised Short Ribs: Fall-Off-The-Bone Comfort

A close-up of a tender braised short ribs piece, coated in rich sauce, served over creamy mashed potatoes.
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This recipe shows you how to make incredibly tender, restaurant-quality braised beef short ribs using a classic red wine braise in a Dutch oven. The meat becomes melt-in-your-mouth delicious after slow cooking.

Ingredients

Scale
  • 3 lbs bone-in beef short ribs
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves

Instructions

  1. Season the short ribs evenly with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs and set them aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  5. Stir in the tomato paste and cook for 1 minute more.
  6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes. This step builds deep flavor.
  7. Return the short ribs to the pot. Add the beef broth and bay leaves. The liquid should mostly cover the ribs.
  8. Bring the liquid to a gentle simmer on the stovetop.
  9. Cover the Dutch oven tightly with a lid and transfer it to a preheated oven at 325 degrees Fahrenheit.
  10. Braise for 3 to 4 hours, or until the meat is completely fork-tender and easily pulls away from the bone.
  11. Carefully remove the ribs from the pot. Skim any excess fat from the surface of the braising liquid.
  12. If you want a thicker sauce, simmer the remaining liquid on the stovetop until it reduces to your desired consistency to create a rich beef gravy.
  13. Serve the tender beef short ribs over creamy mashed potatoes or polenta, spooning the gravy over the top.

Notes

  • For fall-off-the-bone texture, do not rush the low and slow cooking time. Check tenderness after 3 hours, but continue cooking until it yields easily.
  • You can make this recipe ahead of time. Cool the ribs and sauce completely, then refrigerate overnight. Reheat gently on the stovetop or in the oven.
  • If you do not have a Dutch oven, you can use a heavy, oven-safe pot or transfer the contents to a slow cooker after searing and simmering the wine reduction. Cook on low for 6 to 8 hours.

Nutrition

Find it online: https://yumdrizzle.com/braised-short-ribs-red-wine-recipe/