Warm, comforting, and effortlessly delicious, these Braised Short Ribs in Red Wine are the ultimate winter dinner. Perfect with mashed potatoes or egg noodles, this dish is a must-try for cold nights. Dive into the rich flavors and cozy vibes today!
There’s something magical about braised short ribs, especially when the cold weather calls for a warm, hearty dish. This is my go-to recipe when I want comfort food that basically cooks itself. Whether I’m tackling a busy workday or just curling up at home, this recipe lets me pop everything in the oven or slow cooker and get on with life.
Pair these tender, fall-off-the-bone short ribs with creamy mashed potatoes for a classic combo, or switch it up with egg noodles for that extra cozy, noodle-loving vibe. The carrots add a natural sweetness that balances the richness of the red wine sauce, making this dish a perfect harmony of flavors.
Why This Recipe Works
• Hands-Off Cooking: Once the short ribs are nestled into the Dutch oven or slow cooker, you’re free to go about your day. Low and slow cooking does all the heavy lifting.
• Layered Flavors: The combination of red wine, beef broth, and aromatics creates a deeply rich, savory sauce that tastes like it took way more effort than it actually did.
• Versatile Pairings: From mashed potatoes to egg noodles, this dish adapts to your side dish mood.
Short Ribs
Tips for Making Braised Short Ribs in Red Wine
Choose the Right Wine: Use a medium-bodied dry red wine like Côtes du Rhône for a robust sauce. No need to splurge—just use something you’d enjoy drinking.
Don’t Skip the Browning: Searing the ribs creates a flavorful crust that’s worth the extra step. It’s where the magic starts.
Strain the Sauce: After braising, strain the sauce to remove solids and skim the fat for a smooth, velvety finish.
Make It Ahead: This dish tastes even better the next day as the flavors deepen. Perfect for prepping ahead of a dinner party.
Customize Your Veggies: Love parsnips or pearl onions? Throw them in with the carrots for added depth.
How To Make Braised Short Ribs in Red Wine
What you will need:
Equipment
Ingredients
- 6 lbs bone-in short ribs, trimmed of excess fat and silver skin
- Salt
- Ground Black Pepper
- 2 tbs vegetable oil
- 6 oz bacon, cut into 1-inch pieces about 6 slices
- 3 medium onions, chopped medium
- 2 medium carrots, peeled and chopped medium
- 1 celery rib, chopped medium
- 9 garlic cloves, minced or pressed through a garlic press about 3 tablespoons
- 1 tbs fresh rosemary, minced
- 1 fresh thyme, minced
- ¼ cup unbleached all-purpose flour
- 1 tbs tomato paste
- 1 bottle dry red wine medium-bodied red table wine like Cotes du Rhone
- 2 cups low-sodium chicken broth
- 2 cups low-sodium beef broth
- 1 can diced tomatoes 14.5 ounce
- 3 bay leaves
- 6 tbs fresh parsley, minced
1. Prepare the Short Ribs:
Preheat the oven to 325℉. Pat the ribs dry and season generously with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear the ribs in batches until browned on all sides, 7–10 minutes. Set aside.
2. Cook the Base:
Pour off excess fat from the pot. Add bacon and cook until browned and crisp, about 8 minutes. Stir in onions, carrots, celery, and salt; sauté until softened, about 8–10 minutes.
Add garlic, rosemary, and thyme, cooking until fragrant. Stir in flour and tomato paste, cooking for 1 minute.
3. Deglaze and Simmer:
Slowly whisk in the wine, scraping up browned bits. Whisk in chicken and beef broths until smooth. Add diced tomatoes and bay leaves. Bring to a simmer.
4. Braise:
Add the short ribs, bone side up, with any accumulated juices. Cover and transfer to the oven. Cook for 2½ to 3 hours until the meat is tender and falling off the bone.
5. Finish the Sauce:
Remove ribs and tent with foil. Strain the liquid into a fat separator, discarding solids. Skim the fat and simmer the sauce until thickened, 5–10 minutes. Return ribs to the sauce and warm through.
6. Serve:
Sprinkle with parsley and serve hot with mashed potatoes or noodles.
Short Ribs, Big Comfort
Braised Short Ribs in Red Wine are the ultimate winter dinner. Whether you’re hosting a dinner party or just treating yourself, this dish brings rich, comforting flavors that never fail to impress. Pair it with your favorite sides, light some candles, and settle in for the coziest meal of the season.
Ready to try this winter classic? Let me know how it turns out and what sides you paired it with!
Braised Short Ribs in Red Wine
Equipment
Ingredients
- 6 lbs bone-in short ribs, trimmed of excess fat and silver skin
- Salt
- Ground Black Pepper
- 2 tbs vegetable oil
- 6 oz bacon, cut into 1-inch pieces about 6 slices
- 3 medium onions, chopped medium
- 2 medium carrots, peeled and chopped medium
- 1 celery rib, chopped medium
- 9 garlic cloves, minced or pressed through a garlic press about 3 tablespoons
- 1 tbs fresh rosemary, minced
- 1 fresh thyme, minced
- ¼ cup unbleached all-purpose flour
- 1 tbs tomato paste
- 1 bottle dry red wine medium-bodied red table wine like Cotes du Rhone
- 2 cups low-sodium chicken broth
- 2 cups low-sodium beef broth
- 1 can diced tomatoes 14.5 ounce
- 3 bay leaves
- 6 tbs fresh parsley, minced
Instructions
- Adjust oven rack to lower-middle position and heat the oven to 325℉. Pat ribs dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat until just smoking. Add half of the ribs and brown on all sides, 7 to 10 minutes, reducing the heat if pot begins to scorch. Transfer ribs to a large plate and repeat with remaining 1 tablespoon oil and remaining ribs. Transfer to plate and set aside.
- Pour off all the fat left in pot and add bacon, cooking over medium heat, stirring often, until browned and crisp, about 8 minutes. Add onions, carrots, celery, and ¼ teaspoon salt and cook, stirring often until softened, 8 to 10 minutes. Stir in garlic, rosemary, and thyme and cook until fragrant, about 30 seconds. Stir in flour and tomato paste and cook, stirring constantly for 1 minute.
- Slowly whisk in the wine, scraping up any browned bits, then slowly whisk in the broths until smooth. Stir in tomatoes with their juices and bay leaves and bring to a simmer.
- Add the short ribs, along with any accumulated juices, into the pot, bone side up, and bring to a simmer. Cover, place the pot in the oven, and cook until the meat is very tender and a fork poked into it meets little resistance, 2½ to 3 hours.
- Remove the pot from the oven. Transfer the ribs to a large plate, discarding any loose bones that have fallen away from the meat, and tent loosly with foil while finishing the sauce.
- Strain the braising liquid into a fat separator or a bowl, discarding the solids. Defat the braising liquid by skimming the fat away with a ladle or wide spoon.
- Bring the defatted liquid to a simmer over medium-high heat and cook until thickened and sauce, 5 to 10 minutes. Take off heat, and season with salt and pepper, then return the ribs to the sauce to warm through. Sprinkle with parsley and serve with mashed potatoes or noodles.
Nutrition
