There’s nothing quite like the rich aroma of red wine braised short ribs slowly simmering on the stove. These red wine braised short ribs are slow-cooked until tender and juicy, with a rich, flavourful sauce that’s perfect for a cozy dinner.
Why Braised Short Ribs Are a Fan Favourite
Braised short ribs are beloved for good reason—they deliver comfort, flavour, and a touch of elegance all in one dish. The famous flavour from red wine-infused braised short ribs results from the slow-cooking process. This process transforms a tougher cut of beef into melt-in-your-mouth, fork-tender meat. The sauce develops into a deep, savoury gravy that feels luxurious without requiring complicated techniques.
They’re also incredibly versatile: serve them over mashed potatoes for a cozy family dinner, alongside polenta for an elevated dinner-party dish, or with crusty bread to soak up every drop of sauce. Because they can be made ahead and taste even better the next day, braised short ribs are a reliable crowd-pleaser for holidays, entertaining, or just a special weekend meal.
Let’s cook!
Step 1 – Sauté the vegetables
Preheat your oven to 275°F (135°C). In a large Dutch oven over medium heat and add a drizzle of olive oil. Add the carrots, onions, and garlic. Cook until the onions turn translucent and fragrant, about 5–7 minutes. Transfer the vegetables to a plate and set aside.
Step 2 – Season the short ribs
Generously season the short ribs on all sides with salt and freshly ground black pepper. This step builds the foundation of flavour to enhance the red wine braised meat.
Step 3 – Sear the short ribs
Add a bit more olive oil to the Dutch oven if needed. Working in batches, sear the short ribs on all sides until they develop a deep brown crust. This usually takes about 2–3 minutes per side. Transfer the seared ribs to a plate and set aside.
Step 4 – Deglaze the pan
Carefully pour in the red wine, scraping up the browned bits from the bottom of the pan with a wooden spoon. This step adds incredible depth of flavour, making the braised ribs truly special. Stir in the beef broth and tomato paste until well combined.
Step 5 – Add herbs and ribs
Return the short ribs and the sautéed vegetables to the Dutch oven. Nestle in bay leaves, thyme, and rosemary.
Step 6 – Braise in the oven
Cover the Dutch oven with a lid and place it in a preheated oven at 275°F (135°C). Cook for 3.5 to 4 hours, or until the meat is fork-tender and falling off the bone.
Step 7 – Serve and enjoy
Remove the herbs before serving. Spoon the rich sauce over the short ribs and pair with creamy mashed potatoes, polenta, or crusty bread.
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Red Wine Braised Short Ribs
Ingredients
- 4 tbsp olive oil
- 3 carrots, chopped
- 1 large onion, chopped
- 2 sprigs fresh thyme
- 8 short ribs
- salt & pepper
- 1 cup red wine (pino noir)
- 3 cloves garlic, minced
- 2½ cups beef broth
- 2 bay leaves
- 1 tbsp tomato paste
Instructions
- Preheat your oven to 275°F (135°C).
- Heat a large Dutch oven over medium heat and add a drizzle of olive oil. Add the carrots, onions, and garlic. Cook until the onions turn translucent and fragrant, about 5–7 minutes. Transfer the vegetables to a plate and set aside.
- Generously season the short ribs on all sides with salt and freshly ground black pepper. This step builds the foundation of flavour.
- Add a bit more olive oil to the Dutch oven if needed. Working in batches, sear the short ribs on all sides until they develop a deep brown crust. This usually takes about 2–3 minutes per side. Transfer the seared ribs to a plate and set aside.
- Carefully pour in the red wine, scraping up the browned bits from the bottom of the pan with a wooden spoon. This step adds incredible depth of flavor. Stir in the beef broth and tomato paste until well combined.
- Return the short ribs and the sautéed vegetables to the Dutch oven. Nestle in bay leaves, thyme, and rosemary.
- Cover the Dutch oven with a lid and place it in a preheated oven at 275°F (135°C). Cook for 3.5 to 4 hours, or until the meat is fork-tender and falling off the bone.
- Remove the herbs before serving. Spoon the rich sauce over the short ribs and pair with creamy mashed potatoes, polenta, or crusty bread.
