Imagine a cozy evening in, the whole house filled with the irresistible aroma of rich red wine, garlic, and herbs simmering together in the oven. These red wine-braised short ribs are pure comfort with a touch of elegance—just the kind of dish that makes you feel like you’ve pulled off something fancy, without needing a culinary degree or a zillion ingredients.
Why You’ll Love This Recipe
I made these short ribs for the first real dinner I hosted after becoming a mom. I wanted something make-ahead friendly, impressive, and comforting—and wow, did this deliver. My guests couldn’t stop raving, and I couldn’t believe how simple it was to pull off in between diaper duty and toy clean-up!
- Deep, bold flavor from red wine, garlic, and thyme
- Hands-off cooking—hello, oven!
- Perfect for guests but easy enough for a weeknight
- Even better the next day—ideal make-ahead dish
Ingredients Breakdown
Essentials
- 3–4 lbs bone-in beef short ribs
- Salt and freshly cracked black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
- 2 cups dry red wine (like Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Pro Tips
- Look for well-marbled short ribs—fat = flavor!
- Deglazing with wine lifts all those caramelized bits—don’t skip it
- A Dutch oven works best, but an oven-safe pot with a lid will do
- You can use a mix of wine and broth if you’re low on wine
Step-by-Step Instructions
- Preheat your oven to 325°F (160°C).
- Season your short ribs generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until browned—about 3–4 minutes per side. Work in batches if needed. Remove and set aside.
- To the same pot, add onions, carrots, and celery; cook until softened, about 5 minutes.
- Stir in the garlic and tomato paste. Cook for another 1–2 minutes until fragrant.
- Pour in the wine, scraping the bottom with a wooden spoon to release any browned bits. Let simmer for 5 minutes to reduce slightly.
- Add beef broth, thyme, rosemary, and bay leaves. Nestle the short ribs back into the pot, ensuring they’re mostly submerged.
- Cover the pot with a lid and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is fall-apart tender.
- Skim off excess fat from the top once cooled slightly (or refrigerate and remove solidified fat more easily).
- Serve hot over creamy mashed potatoes, buttery polenta, or cauliflower purée. Spoon the pan sauce generously over the top.
Chef’s Tips and Tricks
- Don’t rush the sear—it builds rich, meaty flavor!
- Braising low and slow is key—resist turning up the heat
- Make it a day ahead—the flavors only get better
- You can strain and simmer the sauce to reduce it further for a velvety finish
Recipe Variations and Serving Suggestions
- Swap thyme for sage or add a pinch of smoked paprika for depth
- Use boneless short ribs or beef chuck in a pinch
- Serve over mashed potatoes, egg noodles, or even toasted sourdough
- Add mushrooms during the final hour of braising for an earthy twist
FAQs
Can I make this in a slow cooker?
Yes! After searing, transfer everything to your slow cooker and cook on low for 8 hours. You won’t get quite the same depth as oven braising, but it’s still amazing.
What’s the best wine to use?
A dry red with body—think cabernet sauvignon, merlot, or syrah. Pick something drinkable since it enhances the dish.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat covered in the oven at 300°F until warmed through, or gently on the stove.
Recipe Card
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Ingredients:
- 3–4 lbs bone-in beef short ribs
- Salt and freshly cracked black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions:
- Preheat oven to 325°F. Season short ribs with salt and pepper.
- Sear ribs in olive oil until browned on all sides; set aside.
- Sauté onion, carrots, and celery; add garlic and tomato paste.
- Deglaze with red wine; simmer 5 minutes.
- Add broth, herbs, and ribs. Cover and braise in oven for 2.5–3 hours.
- Skim fat and serve hot with pan sauce over your favorite base.
Nutrition: 600–750 calories per serving (varies based on portion size and fat)
If you try this recipe, I’d absolutely love to hear what you think! Leave a comment below, snap a pic and tag me @thekitchensaid on Instagram, or share it with your dinner party crew. Let’s spread the cozy vibes—one delicious forkful at a time.
