Can I make this in a slow cooker instead of the oven?

Yes, you can! Follow the recipe through reducing the wine, then transfer everything to a slow cooker and cook on low for 7-8 hours. You'll still want to sear the meat and reduce the wine on the stovetop first to develop those crucial flavors.

My sauce seems too thin. How can I thicken it?

If your sauce needs thickening after straining, return it to the pot and simmer uncovered until it reduces to your desired consistency. Alternatively, you can make a small amount of beurre manié (equal parts butter and flour mashed together) and whisk it in while the sauce simmers.

Can I use boneless short ribs for this recipe?

While boneless will work, bone-in short ribs are preferred because the bones add significant flavor and body to the sauce during the long cooking process. If using boneless, you might want to add a beef bone or two to the pot during braising.

Is there a non-alcoholic substitute for the wine?

For a non-alcoholic version, use additional beef broth with a tablespoon of balsamic vinegar and a tablespoon of brown sugar to mimic some of the complexity that wine provides. The flavor profile will be different but still delicious.

Red Wine Braised Short Ribs Recipe

Name: Red Wine Braised Short Ribs Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 4 – 5 pounds short ribs; 2 teaspoons salt; 2 teaspoons black pepper; 2 tablespoons olive oil; 2 large onions, peeled and cut into large chunks; 2 whole garlic heads, tops cut off; 3 large carrots, cut into large pieces; 3 celery stalks, cut into large pieces; 3 tablespoons all-purpose flour; 2 tablespoons tomato paste; 1 750 milliliter bottle dry red wine (Cabernet Sauvignon or other); ¼ bunch flat leaf parsley; 8 fresh sprigs thyme; 4 fresh sprigs rosemary; 4 fresh sprigs oregano; 2 bay leaves; 4 cups beef broth

This Red Wine Braised Short Ribs recipe transforms tough beef into melt-in-your-mouth tender morsels bathed in a rich, velvety sauce. The slow braising process allows the meat to absorb all the beautiful flavors of red wine, aromatic herbs, and savory vegetables, creating a restaurant-quality dish right in your home kitchen. While it does take time, most of it is hands-off, making this an impressive yet accessible recipe for both special occasions and cozy weekend dinners.

Why You’ll Love This Recipe

Fall-Off-The-Bone Tender: The long, slow cooking process breaks down the connective tissues in the short ribs, resulting in meat so tender you barely need a knife.
Deep, Complex Flavor: The combination of wine, herbs, and beef creates a sauce with incredible depth that tastes like it took days to develop.
Make-Ahead Friendly: These ribs actually taste better the next day, making them perfect for entertaining or meal prep.
One-Pot Wonder: Despite the gourmet results, everything happens in a single Dutch oven, minimizing cleanup.

Ingredients You’ll Need

Short Ribs: Look for meaty, well-marbled bone-in short ribs for the richest flavor and most succulent texture.
Salt and Pepper: These basic seasonings are all you need to start building flavor in the meat before browning.
Olive Oil: Used for searing the meat to develop that crucial brown crust that adds depth to the final dish.
Onions: They break down during cooking to add sweetness and body to the sauce.
Garlic: Whole heads add a mellow, roasted garlic flavor that permeates the dish without overpowering it.
Carrots and Celery: These aromatics form part of the flavor base, infusing the sauce with their essence.
Flour: A small amount helps thicken the sauce to a silky consistency that clings beautifully to the meat.
Tomato Paste: Adds richness, umami, and a subtle acidity that balances the wine’s flavor.
Red Wine: The star ingredient that gives the dish its distinctive character. Cabernet Sauvignon works particularly well with its full-bodied profile.
Fresh Herbs: Parsley, thyme, rosemary, and oregano create an aromatic blend that elevates the entire dish.
Bay Leaves: These add a subtle earthiness that rounds out the flavor profile.
Beef Broth: Provides additional richness and meaty flavor to the braising liquid.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Wine Options

While Cabernet Sauvignon is recommended, you could experiment with other dry red wines like Merlot, Syrah, or even a Burgundy for slightly different flavor profiles.

Herb Variations

If you don’t have all the fresh herbs on hand, you can use just thyme and bay leaves as your base, or incorporate herbs de Provence for a different aromatic direction.

Root Vegetable Addition

Consider adding parsnips, turnips, or mushrooms to the braising liquid for added complexity. Unlike the aromatics, these can be kept in smaller pieces and served with the finished dish.

Spice It Up

Add a pinch of red pepper flakes or a whole dried chili for a subtle heat that complements the richness of the dish.

How to Make Red Wine Braised Short Ribs

Step 1: Prepare and Season the Meat

Cut the short ribs into 2-inch pieces if they aren’t already portioned. Season them generously with salt and pepper on all sides, allowing the seasoning to penetrate the meat.

Step 2: Brown the Short Ribs

In a large Dutch oven, heat the olive oil over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the short ribs on all sides until deeply browned, about 7-8 minutes per batch. Transfer the browned meat to a plate.

Step 3: Prepare the Aromatic Base

Pour off all but 4 tablespoons of drippings from the pot. Add the garlic heads and cook for just a minute to release their aroma. Then add the chopped onions, carrots, and celery, cooking until they begin to soften, about 5-10 minutes.

Step 4: Build the Sauce

Stir in the flour and tomato paste, cooking for 2-3 minutes to eliminate the raw flour taste and caramelize the tomato paste. Pour in the red wine and beef broth, stirring well to incorporate all the browned bits from the bottom of the pot. Bring to a simmer and cook until the liquid reduces by half, about 20 minutes.

Step 5: Braise

Preheat your oven to 350°F. Return the short ribs to the Dutch oven, nestling them into the liquid. Add all the fresh herbs. Cover with the lid and transfer to the oven to braise for 3 hours, until the meat is fork-tender and nearly falling off the bone.

Step 6: Finish the Dish

Once the short ribs are done, remove them from the pot and strain the cooking liquid through a colander to separate the vegetables and herbs. Return the ribs to the Dutch oven and pour the strained sauce over them.

Pro Tips for Making the Recipe

Quality Matters: Use a wine you’d actually drink—the flavor concentrates as it cooks, so poor quality wine will result in poor flavor.
Patience with Browning: Take your time to get a good sear on the meat—this is where much of the flavor develops.
Skim the Fat: If making ahead, refrigerate overnight and remove the solidified fat from the top before reheating for a cleaner, more refined sauce.
Rest the Meat: Let the finished dish sit for 15-20 minutes before serving to allow the flavors to settle and the meat to reabsorb some of the juices.

How to Serve

These sumptuous short ribs shine when served atop creamy mashed potatoes, which provide the perfect canvas for soaking up the incredible sauce. The richness of the dish pairs beautifully with bright, acidic sides that cut through the fatty meat.

Perfect Pairings:

Creamy polenta or buttered egg noodles make excellent alternatives to mashed potatoes
Roasted Brussels sprouts or a simple green salad with a vinaigrette dressing
Crusty bread for sopping up every last drop of the magnificent sauce

Wine Pairing:

Serve with the same type of wine used in cooking, or choose another full-bodied red like a Syrah or Zinfandel to complement the richness of the dish.

Make Ahead and Storage

Make Ahead

This dish actually improves with time, as the flavors meld and deepen. Cook it a day or even two days before serving, then reheat gently before serving.

Storing Leftovers

Refrigerate in an airtight container for up to 4 days. The fat will rise to the top and solidify—you can either remove this for a lighter dish or mix it back in when reheating.

Freezing

These short ribs freeze beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

For best results, reheat gently in a covered pot on the stovetop over medium-low heat, or in a 325°F oven until warmed through, about 20-30 minutes. Add a splash of beef broth if the sauce needs thinning.

FAQs

Can I make this in a slow cooker instead of the oven?

Yes, you can! Follow the recipe through reducing the wine, then transfer everything to a slow cooker and cook on low for 7-8 hours. You’ll still want to sear the meat and reduce the wine on the stovetop first to develop those crucial flavors.
My sauce seems too thin. How can I thicken it?

If your sauce needs thickening after straining, return it to the pot and simmer uncovered until it reduces to your desired consistency. Alternatively, you can make a small amount of beurre manié (equal parts butter and flour mashed together) and whisk it in while the sauce simmers.
Can I use boneless short ribs for this recipe?

While boneless will work, bone-in short ribs are preferred because the bones add significant flavor and body to the sauce during the long cooking process. If using boneless, you might want to add a beef bone or two to the pot during braising.
Is there a non-alcoholic substitute for the wine?

For a non-alcoholic version, use additional beef broth with a tablespoon of balsamic vinegar and a tablespoon of brown sugar to mimic some of the complexity that wine provides. The flavor profile will be different but still delicious.

Final Thoughts

These Red Wine Braised Short Ribs represent comfort food at its finest—elevated, sophisticated, yet deeply satisfying. While they require time and patience, the actual hands-on work is minimal, and the spectacular results are well worth the wait. Whether you’re cooking for a special occasion or simply want to treat yourself to something extraordinary, this recipe delivers restaurant-quality results that will have everyone at your table swooning with delight.