Skip to Content

Incredible Braised Beef Short Ribs with Red Wine & Garlic

These Braised Beef Short Ribs are so tender you can eat them with a spoon. The sauce has a deep, rich flavor and your house will smell amazing while it’s cooking. Minimal hands-on time with a deep, rich sauce that rivals even the finest restaurants!

a dish of braised beef short ribs over mashed potatoes with a sprig of fresh thyme

The smell of red wine braised short ribs that will fill your house while these are cooking is absolutely heavenly. This is the meal to make if you want restaurant-quality short ribs at home without spending all day working in the kitchen.

It’s a great choice for everyone from experienced cooks to a novice who wants to do something special for someone. Valentine’s Day, New Year’s Eve, or Christmas are perfect times to serve this dish as well as a Sunday dinner or special occasion.

Sundays are made for being lazy, and these braised beef short ribs are kinda like that: low and slow and lazy. Brown them well, toss in a few more ingredients than let them do their thing. No fuss yet they turn out something amazing! It’s basically just mirepoix, some wine, herbs and garlic, all simmered together until the short ribs become meltingly tender.

So tender, in fact, that most of the bones will have completely fallen away from the rib meat. The ones that haven’t will drop off the second the rib is picked up!

Best Braised Beef Short Ribs Recipe

What does braised short ribs mean?

What is braising?

Braising is when the meat is seared until it’s well-browned and then it’s simmered partially submerged in liquid and slow-cooked until the meat is very tender. Braising is my favorite cooking method during the winter; it’s easy, makes my house smell amazing, and makes a nice big pot of something delicious. Braised beef short ribs are what I make most often, and you’ll know why after the first time you make them, too!

What are short ribs?

Short ribs don’t look like the more common ribs you’re used to. They’re taken from the short portion of the rib bone, and the bone itself is almost indistinguishable from the meat. It basically looks like very small-sized rectangular little roasts. Short ribs can be braised whether they are boneless or bone-in. I used bone-in for this recipe as they are more flavorful, but you can use boneless if you prefer.

Type of short rib cut to buy

Short ribs can be cut in two different ways: Flanken cut and English-style. Flanken short ribs, also known as cross-cut ribs, are cut across the bone and sliced thin and are often used in dishes like Hawaiian-Style Kalbi short ribs or Miami ribs. On the other hand, English-cut short ribs are much thicker and cut between the ribs to separate them. While both cuts will work, most restaurants, chefs and myself use English-style ribs for their thickness and appealing presentation.

Homemade Braised Short Ribs Recipe

Braised Short Rib Ingredients

Here’s a list of the ingredients you’ll need to make a mean beef short rib. It’s a pretty short list considering the flavor you’ll get! The only chopping to be done is the onions, carrots, and celery.

  • Beef short ribs
  • Canola oil
  • Onions, carrots and celery
  • All-purpose flour
  • Tomato paste
  • Red wine
  • Beef broth or stock (preferably low-sodium)
  • Head of garlic
  • Herbs: Parsley, thyme, oregano, , bay leaf, rosemary (a few sprigs of each)
  • Salt and pepper

Scroll down to the bottom for the beef short ribs recipe printable recipe card with exact measurements and recipe instructions.

How to make braised short ribs

This easy oven baked braised short ribs recipe cooks a long time in the oven but preparation time is super simple. Here is a quick overview with the step-by-step guide in the recipe card below:

  1. Season and rest the short ribs to room temperature.
  2. Brown the short ribs.
  3. Sauté the mirepoix (onions, carrots and celery).
  4. Add the flour and tomato paste.
  5. Pour in the red wine and beef broth then add all herbs and garlic.
  6. Bring to boil and braise in the oven until fork-tender and falling of the bone.
  7. Strain and boil gravy to create the sauce.

If you’re cooking for fewer than 4 people, don’t let this recipe dissuade you. The leftovers are almost better than when it’s originally served and they freeze well, too.

Braised Short Ribs Recipe

How to Slow Cooker Beef Short Ribs

You can make these short ribs in the slow cooker! Follow the instructions to the end of step 4, but instead of putting them in the oven you’ll transfer the mixture to a slow cooker. Cook on low for at least 5 hours and up to 8, or until they’re falling off the bone. Proceed with the recipe as instructed.

Tips for making Braised Beef Short Ribs

  • Don’t skip searing the meat! This is an absolutely crucial step to getting the most flavor out of your short ribs and into your sauce.
  • This is one of those rare recipes when I don’t worry too much if my carrots, onions, and celery are all cut to the same size. Normally this is crucial for even cooking, and while I don’t recommend major size differences between them, it’s not a big deal if you chop it all quickly and it’s not perfect.
  • Best Red Wine for Braised Short Ribs: A dry red wine (less than 1% residual sugar) is best for this recipe such as a Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, Zinfandel or Sangiovese. If you like a lighter red wine, try a Pinot Noir. You don’t need to splurge on the wine but choose a type of wine you like to drink.
  • Freeze any leftover sauce and serve it over another roast or even grilled steak.
  • Don’t be tempted to use dried herbs. Fresh herbs make a big difference in this dish and dried can overpower the sauce.
  • Make Ahead: Make this short ribs recipe the day before then reheat it just before serving. You can reheat them on the stove over medium-low heat or in the oven, covered, until they’re hot and the sauce is just bubbling, about 20-30 minutes.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in an oven preheated to 350 degrees Fahrenheit until warmed through.
  • Reheating: Reheat in an oven at 350°F until warmed through.
Best Short Ribs Recipe

What goes with braised beef short ribs?

Here are a few ideas for what to serve with this braised beef short ribs recipe:

If you’ve never braised beef short ribs before, you need to go pick some up today. Or this weekend. But definitely soon. They’re the perfect lazy-day weekend meal and they’ll make your house smell amazing!

Just one thing…you’ll need an entire bottle of wine for this braised short rib recipe. And you won’t be drinking it, but that’s the sacrifice you’ll have to make to get really flavorful meat and a sauce that’s so good it’s drinkable. I promise it will be worth it!

Homemade Braised Short Ribs Recipe

Red Wine Braised Short Ribs

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 30 minutes

These red wine Braised Beef Short Ribs are so tender you can eat them with a spoon, with a rich, flavorful sauce that rivals even the finest restaurants.

Ingredients

  • 6 lbs beef short ribs (give or take, doesn’t have to be exact)
  • 2 tbsp canola oil
  • 3 medium onions, chopped
  • 3 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1/4 cup all-purpose flour
  • 1 tbsp tomato paste
  • 1 bottle of dry red wine
  • 32 oz beef stock (preferably low-sodium)
  • a head of garlic, the top sliced off to expose the cloves
  • a big handful of herbs (parsley, thyme, oregano, rosemary; a few sprigs of each)
  • 1 bay leaf
  • coarse salt and freshly ground black pepper

Instructions

  1. Season the ribs with coarse salt and freshly ground black pepper then allow the short ribs to come up to room temperature. Then preheat the oven to 350°F.
  2. Heat the oil in a large Dutch oven over high heat. Brown the short ribs, taking care not to overcrowd your pan (overcrowding will make your ribs steam rather than sear; do in as many batches as necessary to ensure that each rib has a small amount of space around it). Remove the ribs and set them aside.
  3. Add the onions, carrots, and celery to pot and cook them for a few minutes, stirring them occasionally, until the onions are soft. Scrape the bottom to release any browned bits from searing the meat.
  4. Sprinkle the flour over the vegetables and add the tomato paste. Str it well and cook a few minutes longer, stirring occasionally. Return the short ribs and any accumulated juices to the pot. Pour in the wine and beef stock (you can add a small amount first then scrape up any remaining bits stuck to the bottom of the pot, then add the rest). Add all the herbs to pot along with the garlic. Bring it to a boil, cover, and transfer it to the oven.
  5. Cook until the short ribs are tender, about 3 hours (they’re ready when they fall apart when you test them). Transfer the short ribs to a platter or a large serving bowl, and tent them with foil.
  6. Strain the sauce into a gravy strainer and remove the fat from surface. Place the gravy into a saucepan, bring it to a boil and keep it at a strong simmer until it's reduced by 1/3. Season to taste with salt and pepper.
  7. Serve the ribs over mashed potatoes or creamy polenta and top with gravy. If you're watching your carb intake, mashed cauliflower is also delicious.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1221Total Fat: 81gSaturated Fat: 35gTrans Fat: 5gUnsaturated Fat: 46gCholesterol: 340mgSodium: 547mgCarbohydrates: 16gFiber: 3gSugar: 4gProtein: 91g

This data was provided and calculated by Nutritionix. It was calculated based on 8 servings and includes all of the ingredients, even the ones that have been discarded after cooking (including the fat from the gravy).

Kristy Bernardo
Latest posts by Kristy Bernardo (see all)
Click here to cancel reply.

Jules

Thursday 8th of February 2024

The BEST braised beef short ribs recipe I’ve ever made. Seriously so good! I’ve made them a few times now and they are delicious every single time.

Lisa Volkmer

Monday 3rd of July 2023

This recipe did not disappoint! We made these ribs twice now and each time they turned out perfect. We just spent 3 weeks eating our way through amazing restaurants in Germany and Spain….one star and three star Michelin’s included and my husband and I both agree these ribs would hold their own against any meal we enjoyed while traveling. Thank you for sharing this recipe.

Darian

Monday 20th of March 2023

Best short rib recipe! My family can’t get enough of it, and it makes me feel like a real-life chef. Thank you for sharing!

The only thing I struggle with is separating the fat from the gravy - not a major problem, but couldn’t find it in your notes/blog section.

Roxanne

Monday 21st of November 2022

I just need to start by thanking you for letting me make the absolute best dinner I think I have ever made, and I’m an amazing cook! OMG! The only thing I changed was using white wine instead of red, as I’m allergic to red, and let me tell you, it was absolutely AMAZING! We do keto, so we served this with a caramelized shallot, mashed cauliflower! Bless you!❤️

DDuellman

Wednesday 2nd of November 2022

I made these yesterday. Delicious!!! I will be putting them into regular rotation. I have one quibble with this recipe though. You call for six pounds of beef to make six servings. I only used three pounds of beef (I used the rest of the ingredients as written because I like a lot of sauce.) and the three pounds made six servings all by itself. We’re big eaters, so my opinion is that this recipe as written would make at least 12 servings. Also, might you consider changing the title of this recipe to Drunk Short Ribs? Holy moly, an entire bottle of wine? This meal was fantastic so I’m keeping the wine.

Skip to Recipe