Braised Short Ribs in Red Wine Sauce Recipe

If you’re craving a meal that feels like a warm hug after a long day, you need to try this Braised Short Ribs in Red Wine Sauce Recipe. I absolutely love how tender and rich these ribs turn out, and the sauce? It’s the kind of decadent, silky red wine reduction that will make you feel like you’re dining at a fancy restaurant—without the fancy price or effort. Trust me, once you make this, you’ll be hooked.

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Ingredients You’ll Need

The beauty of this braised short ribs recipe lies in its simplicity—each ingredient plays an essential role in building that luscious sauce and tender meat you’ll adore. When shopping, I always choose good quality short ribs and a dry red wine that you enjoy drinking because that flavor really shines through.

• Beef short ribs: Look for nicely marbled ribs about 300-400g each for optimal tenderness and flavor.
• Salt and pepper: Basic seasoning tools that enhance all the natural flavors.
• Olive oil: For browning the meat and veggies—adds richness with minimal effort.
• Garlic cloves: Crushed to release that aromatic, savory punch that complements beef perfectly.
• Onion: Brown, yellow, or white onions all work wonderfully to build that flavorful base.
• Celery: Adds a subtle freshness and earthiness to the sauce.
• Carrots: Their natural sweetness balances acidity from the wine and tomato paste.
• Tomato paste: Key for adding depth and body to the braising liquid.
• Dry red wine: A cornerstone of this dish—my go-to is a Cabernet Sauvignon or Merlot for boldness.
• Beef stock/broth: Low sodium preferred so you can control saltiness while enriching the sauce.
• Thyme sprigs: Optional, but I love how fresh herbs brighten up the braise.
• Bay leaves: Classic aromatics that subtly infuse the sauce with warmth.

Variations

One of the things I love about this Braised Short Ribs in Red Wine Sauce Recipe is how easy it is to tweak. Whether you’re cooking for different dietary needs or just feeling adventurous, here are a few ways I’ve played around with it to keep things exciting.

• Slow Cooker Variation: I’ve tried this in the slow cooker when I don’t want to heat up the kitchen, and it turns out just as tender—just brown the ribs on the stove first for that caramelized flavor.
• Red Wine Swap: I sometimes substitute with a good quality grape juice and balsamic vinegar if I’m avoiding alcohol—you still get that rich sweetness and depth.
• Spice it Up: Adding a pinch of chili flakes or smoked paprika gave my family a lovely warming kick, which they loved.
• Vegetarian Sauce Base: For a meaty flavor without beef, try using mushrooms and vegetable broth with the same braising steps, although of course the texture will be different.

How to Make Braised Short Ribs in Red Wine Sauce Recipe

Step 1: Season and Sear the Short Ribs

Start by preheating your oven to 160°C (325°F). Pat the short ribs dry and sprinkle them generously with salt and pepper—seasoning is key for depth of flavor. Heat olive oil in a large ovenproof pot over high heat and brown the ribs in batches. This can take about 5 to 7 minutes total per batch; you want a nice deep brown crust, not a quick sear. This step is where the flavor really develops, so don’t rush it. Once browned, set the ribs aside but keep all those flavorful browned bits in the pot.

Step 2: Sauté the Vegetables

Lower the heat to medium and add your chopped onions and crushed garlic to the pot. Cook these for about 2 minutes until they start to soften and smell incredibly fragrant. Next, toss in the chopped carrots and celery. Let those cook for about 5 minutes, stirring occasionally, until the carrots have softened and start to bring a sweet note to the mix. This veggie base is subtle but essential—it’s the backbone of your sauce.

Step 3: Build the Sauce and Braise

Stir in the tomato paste and cook for a minute to deepen its flavor. Then pour in the dry red wine and beef stock; the wine will add that rich color and acidity that balances the meatiness. Add the thyme sprigs and bay leaves if you’re using them. Stir well, scraping up any stuck bits from the bottom—this is pure flavor gold. Nestle the short ribs back into the pot, making sure they’re mostly submerged in the liquid. Cover with a lid and transfer the pot to your preheated oven.

Step 4: Slow Cook Until Tender

Let those ribs braise low and slow for about 3 hours. You’re looking for the meat to become so tender it practically falls off the bone when you poke it with a fork. This is the magic of braising—the collagen breaks down, and you’re rewarded with juicy, flavorful meat. If you want, you can also do this step on the stovetop on very low heat or in a slow cooker—just keep an eye on liquid levels and adjust time accordingly.

Step 5: Finish the Sauce and Serve

Once the ribs are tender, carefully remove them from the pot, keeping the meat on the bone—it looks beautiful on the plate and helps keep the meat moist. If you prefer a smoother sauce, strain the braising liquid through a fine sieve, pressing down on the cooked veggies to extract all that flavor. Return the sauce to the pot and simmer until it thickens slightly. If it gets too thick, thin with a little water or broth. Taste and adjust salt and pepper. Spoon this luscious sauce over your ribs and get ready to savor every bite.

How to Serve Braised Short Ribs in Red Wine Sauce Recipe

Garnishes

I love topping these ribs with a sprinkle of fresh chopped parsley or thyme leaves—they add a pop of green and a fresh, herbaceous contrast to the rich sauce. Sometimes I add a little lemon zest for brightness, which takes it to another level.

Side Dishes

Mashed potatoes are my go-to side because they soak up that incredible red wine sauce. Creamy polenta also works wonderfully, as does buttered egg noodles or even a simple crusty bread to mop up every last drop. Roasted root vegetables on the side make for a hearty and balanced meal.

Creative Ways to Present

For special occasions, I like to plate the ribs over a bed of creamy parsnip puree and drizzle the sauce artistically around the plate. Adding a few microgreens or edible flowers can make the dish feel extra festive and restaurant-worthy. This always impresses guests and makes the meal feel truly elevated.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and the flavors actually deepen after a day or two. Just be sure to keep the ribs submerged in sauce to prevent drying out. They reheat beautifully and sometimes taste even better.

Freezing

I’ve frozen the ribs and sauce separately to keep the best texture—cool completely before storing in freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently on the stove.

Reheating

To reheat, I warm the sauce slowly over low heat, then add the ribs, turning occasionally to rewarm evenly. Avoid microwaving if you can, as slow warming keeps meat tender and the sauce silky.

FAQs

Final Thoughts

This Braised Short Ribs in Red Wine Sauce Recipe has been a game-changer in my home cooking—I remember the first time I tried it, and my family literally raved for days. It’s one of those dishes that makes you feel like a true chef without needing complicated techniques or ingredients. So go ahead, plan a cozy weekend dinner and treat yourself and your loved ones to this soul-satisfying, melt-off-the-bone delight. You won’t regret it.

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