Braised short ribs in wine slow-simmer with vegetables until they are fall-apart tender, perfect for serving over buttery mashed potatoes or creamy mashed cauliflower.
What Are Braised Short Ribs?
Short ribs come from the lower rib section of the cow with plenty of marbling and connective tissue, making them perfect for slow-braising in wine.
Braising is a cooking technique where meat is seared, then slowly cooked in liquid (usually stock, wine, or a combination of both). Over time, the collagen breaks down until it’s melt-in-your-mouth tender.
Using wine as part of the braising liquid helps tenderize the meat and provides acidity to balance the richness of the beef. A dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir, works best.
Key Ingredients
Braised short ribs in wine look impressive, and taste like something you’d order at a restaurant in the middle of winter. But the truth is, the meal is mostly hands-off. Once the pot goes into the oven, you can relax and enjoy the smell of your kitchen. Here’s what you’ll need:
- Short Ribs: Choose well-marbled, meaty short ribs with the meat firmly attached to the bone. You will need English-style short ribs for braising, rather than flanken-cut ribs, which are better suited for dishes like galbi.
- Vegetables: Onion, celery, and carrots form the mirepoix, or base, for the short ribs to cook in, imparting subtle sweetness.
- Tomato Paste: Tomato paste enhances the color and thickens the sauce.
- Flour: A little all-purpose flour thickens the sauce, helping it coat the ribs.
- Broth: Beef broth or beef stock is ideal, but chicken broth works in a pinch. You can also use beef Better Than Bouillon mixed with water.
- Red Wine: Deglaze the pan and flavor the short ribs with a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir—just avoid anything sweet.
Additions and Substitutions
- Can I make it without wine? If you prefer cooking without wine, replace it with more beef broth, plus 1–2 tablespoons of balsamic vinegar.
How to Make Braised Short Ribs in Wine
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 300°F (148°C). Pat the short ribs dry then generously season with salt and pepper.
Step 2: Warm olive oil in a Dutch oven until shimmering. Sear the short ribs in batches until all sides are golden brown, about 1½ minutes per side. Set the meat aside.
Step 3: Add the chopped carrots, celery, and onion to the same pot and cook for 10 minutes until the vegetables soften. Then stir in the tomato paste, minced garlic, and flour, and sauté for 1 minute.
Step 4: Deglaze with beef broth and red wine, scraping up any browned bits from the bottom of the pot. Simmer for 10–15 minutes.
Step 5: Turn off the heat and nestle the short ribs into the pot, along with thyme and butter. Cover with the lid and braise in the oven for 2½ to 3 hours.
If you enjoy braised short ribs in wine, try more hearty dinner recipes!
What to Serve with Braised Short Ribs
Braised short ribs in wine pair best with something that can soak up that sauce. Creamy mashed potatoes, polenta, butter egg noodles, and crusty bread are classic choices, but you can also serve them with steamed rice, roasted veggies, or mashed cauliflower.
What To Do With Leftovers
- Refrigerate: Store leftover short ribs and gravy in the refrigerator up to 3–4 days.
- Reheat: Gently reheat the beef on the stovetop until warmed through.
Frequently Asked Questions
How long to cook short ribs in the oven?
I keep the oven temperature low when cooking short ribs, extending the cooking time to 2½ to 3 hours to allow the meat to tenderize and break down.
More Beef Recipes:
Braised Short Ribs in Wine
- 3-4 pounds (about 8 ribs) bone-in short ribs
- 2 teaspoons kosher salt
- 2 teaspoons coarse black pepper
- ¼ cup olive oil
- 5 medium carrots cut into 1-inch pieces
- 5 medium celery stalks cut into 1-inch pieces
- 1½ medium yellow onion cut into ½-inch pieces
- 4 garlic cloves minced
- 3 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 16 ounces dry red wine
- 2 tablespoons salted butter
- 4-6 sprigs fresh thyme
- Preheat the oven to 300°F (148°C). Pat the short ribs dry, then generously season with salt and pepper.
- Warm olive oil in a Dutch oven until shimmering. Sear the short ribs in batches until all sides are golden brown, about 1½ minutes per side. Set the meat aside.
- Add the chopped carrots, celery, and onion to the same pot and cook for 10 minutes until the vegetables soften. Then stir in the tomato paste, minced garlic, and flour, and sauté for 1 minute.
- Deglaze with beef broth and red wine, scraping up any browned bits from the bottom of the pot. Simmer for 10–15 minutes.
- Turn off the heat and nestle the short ribs into the pot, along with thyme and butter. Cover with the lid and braise in the oven for 2½ to 3 hours.
Diane
Friday 30th of September 2022
Delicious!
Tressa Jamil
Friday 30th of September 2022
I am happy you enjoyed the recipe!