Red Wine Braised Beef Short Ribs are the epitome of comfort food elegance—tender, fall-off-the-bone beef infused with deep, rich flavor from a slow braise in red wine and herbs. Perfect for a special dinner or cozy evening, this French-inspired dish is hearty, luxurious, and absolutely unforgettable. Serve it with mashed potatoes, polenta, or crusty bread to soak up every drop of the luscious sauce.

Full Recipe:

Ingredients

• 4 lbs beef short ribs

• Salt and black pepper, to taste

• 2 tbsp olive oil

• 1 large onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 2 cups red wine

• 2 cups beef broth

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 bay leaves

• 1 tbsp Worcestershire sauce

• 1 tbsp balsamic vinegar

• Fresh parsley, chopped (for garnish)

Directions

1. Preheat the Oven: Preheat to 325°F (165°C).
2. Season and Sear the Ribs: Season ribs with salt and pepper. Heat olive oil in a large Dutch oven and sear ribs until browned on all sides (about 8–10 minutes). Remove and set aside.
3. Sauté the Vegetables: In the same pot, cook onion, carrots, and celery until softened (5–7 minutes). Add garlic and tomato paste, cooking for 2 more minutes.
4. Deglaze with Wine: Add red wine, scrape up browned bits, and simmer for 5 minutes to slightly reduce.
5. Add Broth and Herbs: Stir in beef broth, thyme, rosemary, bay leaves, Worcestershire sauce, and balsamic vinegar. Return ribs to the pot, ensuring they’re submerged.
6. Braise: Cover and transfer to the oven. Cook for 2½–3 hours until the meat is fork-tender.
7. Serve: Let ribs rest briefly. Skim fat from the surface of the sauce. Serve with sauce and garnish with chopped parsley.

Nutrients (per serving, based on 6 servings)

• Calories: 550

• Protein: 40g

• Fat: 35g

• Carbohydrates: 10g

• Fiber: 2g

• Sugar: 5g

What Makes This Dish So Special

The real magic of these braised beef short ribs lies in the slow cooking process. Searing the meat beforehand locks in flavor and creates a caramelized crust, while simmering in red wine and broth over several hours transforms the tough connective tissues into gelatin, resulting in a silky, unctuous texture. The wine not only tenderizes the beef but also infuses the dish with bold, layered depth—making the sauce a star in its own right. Aromatic herbs like thyme and rosemary, together with the mirepoix of onions, carrots, and celery, create a savory foundation that is both fragrant and rich.

This isn’t just any weeknight meal. Red Wine Braised Beef Short Ribs belong to a special category of recipes—those you lovingly prepare over a few hours, not because they’re difficult, but because they deserve your time and care. Each step builds upon the last, creating a dish that tells a story of patience, tradition, and reward.

Ideal for Entertaining and Celebrations

If you’re looking for a showstopping centerpiece for a holiday meal or a dinner party, this recipe delivers with sophistication and drama. The visual appeal of glistening, bone-in ribs nestled in a glossy sauce is as inviting as the taste. It’s a dish that invites compliments, yet it requires no intricate culinary skills—just attention to detail and a willingness to let time do the heavy lifting. Since it’s mostly hands-off once it goes into the oven, it’s perfect for entertaining guests without being stuck in the kitchen.

Pair it with creamy mashed potatoes, buttery polenta, or thick slices of artisan bread to mop up every drop of the wine-rich sauce. A side of sautéed greens or roasted root vegetables makes an ideal companion. Don’t forget a robust red wine to complement the dish—think Cabernet Sauvignon, Syrah, or a full-bodied Bordeaux.

The Science Behind Braising

Braising is a culinary technique that dates back centuries and is rooted in transforming inexpensive, tough cuts of meat into tender delicacies. The technique involves first searing the meat to create a rich, brown crust, then slowly simmering it in a flavorful liquid. This slow and moist heat breaks down the connective tissue (collagen) in the meat, converting it into gelatin and creating a sauce that’s thick, glossy, and brimming with flavor.

The addition of tomato paste provides umami depth, while a splash of Worcestershire sauce adds a savory, slightly tangy complexity. Balsamic vinegar introduces just the right amount of acidity to balance the richness of the dish. These layers of flavor are what make this recipe not only filling but deeply satisfying to the palate.

Why This Recipe Works Every Time

Consistency is key in braised dishes, and this recipe is designed for guaranteed success. Using a Dutch oven ensures even heat distribution, and cooking at a low temperature allows the meat to slowly tenderize without drying out. The ingredient ratios—particularly the balance between wine and broth—are calibrated to ensure a flavorful but not overpowering sauce. Plus, the inclusion of fresh herbs and vegetables ensures both aroma and taste are at their peak.

The garnishing step shouldn’t be skipped either. A sprinkle of freshly chopped parsley not only adds a pop of color to the rich, dark dish but also introduces a hint of brightness that balances the hearty flavors.

Nutritional Insights

This recipe is a hearty, protein-packed meal that offers substantial nutritional value. Each serving provides around 40 grams of protein, making it excellent for muscle repair and satiety. While it is relatively high in fat, most of it comes from the short ribs themselves—this fat contributes significantly to the flavor and mouthfeel of the dish. The vegetables add dietary fiber, vitamins, and a touch of natural sweetness to the sauce. As always, moderation is key, and pairing the dish with lighter sides such as roasted vegetables or steamed greens can help create a more balanced plate.

The Origins of Braised Short Ribs

Braised short ribs have strong roots in European culinary traditions, especially in French and Italian cuisines. The concept of braising tough cuts of meat is a hallmark of farmhouse cooking—turning necessity into art by coaxing out flavors with time and minimal ingredients. Dishes like “boeuf bourguignon” from France or “brasato al Barolo” from Italy share a similar philosophy, using wine as both a tenderizer and flavor enhancer. In modern kitchens, this timeless method has found renewed popularity thanks to its simplicity and spectacular results.

Reasons to Love This Dish

There are countless reasons why Red Wine Braised Beef Short Ribs should be on every home cook’s go-to list:

• Comfort and Elegance Combined: It’s hearty and satisfying, yet sophisticated enough for formal occasions.

• Flavorful and Aromatic: From the caramelized meat to the deeply infused sauce, each bite is layered with flavor.

• Hands-Off Cooking: Once it’s in the oven, the dish practically takes care of itself.

• Customizable: You can tweak the herbs, add mushrooms or pearl onions, or swap the wine for a non-alcoholic alternative.

• Crowd-Pleaser: This dish is universally loved and makes generous servings for family-style meals.

Health Benefits of the Ingredients

Despite its richness, this dish has plenty of wholesome elements. Garlic is known for its immune-boosting properties and heart health benefits. Carrots and celery offer a dose of antioxidants, vitamins, and fiber. The wine used in moderation may offer cardiovascular benefits due to its resveratrol content. Using fresh herbs like rosemary and thyme not only enhances the flavor but also introduces anti-inflammatory compounds.

Serving Suggestions

This dish is a dream to plate and pairs well with both starchy and green sides. Serve over creamy mashed potatoes for classic comfort, or try it with a parmesan-infused polenta for a twist. Crusty sourdough bread or garlic toast makes a perfect companion for soaking up the sauce. For a lighter touch, a side of lemony arugula salad or sautéed green beans can balance the meal.

Cooking Tips for Perfect Results

• Use bone-in short ribs for maximum flavor and better presentation.

• Brown the meat thoroughly—this step builds the foundation of flavor.

• Don’t rush the braise—low and slow is the secret to fork-tender meat.

• Deglaze properly after sautéing the vegetables—scraping up the brown bits adds umami depth.

• Let the dish rest before serving—it allows flavors to settle and makes the sauce easier to skim.

Variations to Try

• Add mushrooms or pearl onions for extra texture and richness.

• Use lamb shanks or oxtail as a twist on the protein.

• Make it alcohol-free by using grape juice mixed with a splash of vinegar or a non-alcoholic red wine substitute.

• Turn it into a stew by adding diced potatoes or white beans toward the end of cooking.

Conclusion

Red Wine Braised Beef Short Ribs are the kind of dish that turns an ordinary evening into something memorable. With a few basic ingredients and a little patience, you can create a meal that’s deeply flavorful, tender beyond belief, and worthy of a fine dining experience. Its combination of rich textures, savory depth, and rustic charm makes it not only a comfort food classic but also a showpiece for special gatherings. Whether you’re a seasoned home cook or just getting into slow-braised dishes, this recipe offers a foolproof way to impress and indulge. Once you’ve made it, it’s sure to earn a permanent place in your culinary repertoire.