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Main Dish • French

Braised Red Wine Short Ribs Recipe

Comfort food meets elegance with these braised red wine short ribs. Cooked low and slow in a rich herbed red wine sauce, these short ribs are melt-in-your-mouth tender and always sure to impress.

5.0 from 166 votes
290 mins
Total Time
4
servings
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Braised Red Wine Short Ribs

How to Make the Best Braised Red Wine Short Ribs

These braised red wine short ribs are the ultimate comfort food with an elegant touch. Slow-cooked in a rich, herbed wine sauce until melt-in-your-mouth tender, they deliver restaurant-quality results in your own kitchen. The long braise transforms tough cuts into culinary gold while the aromatic vegetables and fresh herbs infuse every bite with sophisticated flavor.

The Art of Braising

Braising is one of those cooking techniques that seems intimidating but is actually quite forgiving. The key is searing the meat properly to develop a flavorful crust, building a rich sauce base with aromatics, and then letting time and gentle heat work their magic. The result is meat so tender it practically melts on your fork.

Serving Suggestions

These short ribs are best served with creamy sides that complement the rich sauce—mashed potatoes, polenta, or creamy risotto all work beautifully. A simple green salad or roasted vegetables add a nice contrast. This is truly show-stopping fare perfect for dinner parties or special occasions when you want to impress without spending all day in the kitchen.

Braised Red Wine Short Ribs

Braised Red Wine Short Ribs

Comfort food meets elegance with these braised red wine short ribs. Cooked low and slow in a rich herbed red wine sauce, these short ribs are melt-in-your-mouth tender and always sure to impress.

5.0 from 166 votes
CourseMain Dish
CuisineFrench
Keywordbraised short ribs, red wine short ribs, dutch oven short ribs, slow cooker short ribs
Prep Time20 mins
Cook Time270 mins
Total Time290 mins
Servings4 servings
Calories585kcal
AuthorChristina Hill
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Ingredients

Main

Aromatics & Flavor Base

Liquid & Herbs

Instructions

Sear the Ribs

  1. Heat oven to 300 degrees. Generously sprinkle short ribs with salt and pepper and lightly dust with flour.
  2. In a large Dutch oven, heat oil over medium-high until it shimmers. Without overcrowding the pan, brown about half of the short ribs on all sides, cooking about 4-5 minutes on the large, wide sides and a couple minutes on the smaller sides.
  3. Remove first batch of short ribs and repeat with the second batch. Transfer browned short ribs to a plate.

Build the Sauce

  1. Reduce heat to medium and add onions, carrots, and celery. Stirring every so often, cook until the vegetables soften and brown, about 4-5 minutes.
  2. Add garlic and cook for 30 seconds, stirring constantly.
  3. Keep the constant stirring and add flour and tomato paste, cooking for about 2-3 minutes.

Braise

  1. Pour in wine, scraping the bottom of the Dutch oven to deglaze. Add the short ribs back to the pot and simmer for about 15 minutes to reduce.
  2. Add the herbs, anchovy paste, crushed red pepper, and beef stock. Bring to a boil.
  3. Cover and move to the oven. Cook until short ribs are tender and shreddable and can easily be removed from the bone, about 3-3.5 hours.
  4. Alternatively, cook in a slow cooker on low for 8 hours or cover and simmer on the stove for 2-3 hours.

Serve

  1. Once the short ribs are ready, serve immediately or refrigerate for up to 3 days.
  2. If refrigerating, scrape the layer of fat off the surface and reheat on the stove.
  3. Serve short ribs with sauce over mashed potatoes or polenta.

Notes

  • The oven method is recommended for best results
  • Can be made ahead and refrigerated for up to 3 days
  • Slow cooker alternative takes 8 hours on low
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