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Tender Braised Short Ribs Recipe Easy Rich Red Wine Sauce Guide

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This tender braised short ribs recipe features melt-in-your-mouth beef slow-cooked in a rich red wine sauce, perfect for cozy dinners or special occasions.

Ingredients

Scale
  • 4 pounds bone-in beef short ribs
  • Salt and freshly ground black pepper, to season generously
  • 1/4 cup all-purpose flour (30g), for dredging
  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, chopped
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 2 cups beef broth, low sodium if possible
  • 3–4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 2 tablespoons unsalted butter (optional, for finishing sauce)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the short ribs generously with salt and pepper. Dredge each rib lightly in flour, shaking off excess.
  3. Heat oil in a Dutch oven over medium-high heat. Add ribs in batches and brown for 3-4 minutes per side until deeply caramelized. Remove ribs and set aside.
  4. Reduce heat to medium. Add onions, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
  5. Add garlic and tomato paste, cooking for 1-2 minutes until fragrant and the tomato paste darkens slightly.
  6. Pour in red wine, scraping up browned bits from the bottom. Bring to a simmer and cook for 5 minutes to reduce slightly.
  7. Add beef broth, thyme, rosemary, and bay leaves. Return ribs to the pot, nestling them into the liquid so it comes about halfway up the ribs.
  8. Cover tightly and transfer to the oven. Braise for 2.5 to 3 hours until meat is fork-tender and falling off the bone.
  9. Remove ribs carefully and keep warm. Strain the sauce if desired.
  10. Simmer sauce on stovetop over medium heat to reduce and thicken, about 10-15 minutes. Stir in butter for a glossy finish.
  11. Serve ribs smothered in the red wine sauce, spooning extra sauce over mashed potatoes or creamy polenta.

Notes

Use gluten-free flour or almond flour to keep it gluten-free. Skip butter or use plant-based alternatives for dairy-free. Adding mushrooms or parsnips adds seasonal flavor. Use a good quality dry red wine you enjoy drinking. For thicker sauce, use a cornstarch slurry. Let ribs rest 10 minutes after braising before serving. Slow cooker adaptation: brown ribs and sauté veggies on stove, then cook on low 6-8 hours.

Nutrition

Keywords: braised short ribs, red wine sauce, slow cooked beef, comfort food, easy dinner, cozy meal, family recipe

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