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!

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!

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.

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.

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.

What goes with braised beef short ribs?

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

• Mashed potatoes, mashed cauliflower, or over a creamy polenta. We like to reduce our carb intake as much as possible, so usually we’ll go for the mashed cauliflower.
• The vegetables get strained and discarded, although I usually munch on them while I’m making the sauce as they’re delicious! A separate side dish of vegetables works really well, such as creamed onions, roasted Brussels sprouts or Green Beans Almondine.
• A loaf of crusty bread is perfect for sopping up the rich sauce. Or try this stuffed garlic bread for a special treat.

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!

Continue to Content

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.

Print

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).

• Author
• Recent Posts

Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

Latest posts by Kristy Bernardo (see all)

• Smoked Cream Cheese - May 14, 2024
• Caprese Bites Appetizer Recipe - March 10, 2024
• Bruschetta Caprese Recipe - March 6, 2024