Our Red Wine Braised Short Ribs are a slow-cooked stovetop classic that delivers fall-apart tender beef with deep, complex flavor. The ribs are seared to form a caramelized crust, then simmered slowly in a mixture of red wine, beef broth, and aromatics until the meat becomes richly infused with the braising liquid. The finished sauce is thickened into a glossy gravy using a roux made from skimmed beef fat and flour. This dish is ideal for special occasions or a cozy weekend meal because it requires minimal active hands-on time while producing maximum flavor.
Red Wine Braised Short Ribs
Braised short ribs are one of those unmistakably comforting dishes: deeply savory, richly textured, and perfect for autumn and winter evenings. The long, low simmer transforms the connective tissue into gelatinous tenderness while the wine and aromatics create a complex, savory sauce.
In this version, a generous amount of red wine adds body and acidity to the braising liquid, producing a more intensely flavored gravy when reduced. The recipe focuses on simple techniques—good searing, patient simmering, and finishing the sauce properly—to highlight the beef.
While the total cook time is several hours, most of that is hands-off. The only real effort is getting a thorough sear on the ribs and preparing the braising liquid.
Why you’ll love it!
- Tender, Juicy Meat: Long, slow braising makes the ribs fall-off-the-bone tender.
- Deep, Layered Flavor: Red wine plus beef broth and aromatics produce a savory, nuanced sauce.
- Low Active Effort: After searing and combining the braising liquid, the pot mostly cooks itself.
- Make-Ahead Friendly: The ribs can be prepared ahead and gently reheated; flavors often improve after resting.
- Pairs Well with Many Sides: Serve over mashed potatoes, polenta, or with crusty bread to soak up the gravy.
Try with our Boursin Mashed Potatoes!
Recipe Shopping List
Below are the main ingredients you’ll need. For exact quantities consult the ingredient list further down.
- Beef short ribs
- Salt and black pepper
- Garlic powder and onion powder
- Neutral oil for searing
- Onion and garlic
- Red wine
- Beef broth
- Fresh thyme
- Carrots
- Beef tallow or rendered fat
- All-purpose flour
Serve with a crisp Greek Salad!
How To Make This Recipe (Overview)
A clear overview of the process so you know what to expect. Full details and exact measurements appear in the ingredient and instruction sections below.
- Sear the short ribs: Season and brown them well in a hot pan to develop flavor.
- Build the braising liquid: Sauté onions and garlic, add red wine, beef broth, and thyme; simmer briefly to marry flavors.
- Braise low and slow: Submerge ribs in the liquid, cover, and cook gently for 3–4 hours until fork-tender; add carrots during the final hour.
- Finish the gravy: Remove ribs and carrots, skim fat, make a roux with the rendered fat and flour, then whisk it into the reduced braising liquid to thicken.
- Serve: Return ribs to the sauce and serve hot with your preferred sides.
Some Blackstone Asparagus on the side would be great!
Recipe FAQ
Yes. This dish reheats very well. Store the ribs immersed in the braising liquid in the refrigerator for up to three days. Reheat gently on the stovetop or in a moderate oven until warmed through.
How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to four days. Reheat slowly on the stovetop to avoid overcooking the meat.
Can I substitute the red wine?
If you prefer not to use wine, substitute an equal amount of beef broth and add a tablespoon or two of balsamic vinegar to provide acidity and depth, or use a fortified cooking wine made for culinary use.
What other vegetables work well?
Potatoes, parsnips, or mushrooms are great additions. Add root vegetables early enough to become tender without falling apart.
Serve This With…
- Mashed Potatoes
- Creamy Polenta
- Soft Dinner Rolls
- Roasted Vegetables
Try this tender Smoked Chuck Roast!
More Beef Recipes
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Blackstone French Dip
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Chuck Roast Tacos
Short Ribs Recipes
- Grilled Korean-Style Flanken Short Ribs
- Braised Beef Short Ribs
- Smoked Bachan’s Beef Short Ribs
- Smoked Beef Short Ribs
- Traeger Braised Beef Short Ribs
- Traeger Kalbi Beef Short Ribs
Red Wine Braised Short Ribs
A hearty, slow-braised dish made with beef short ribs simmered in red wine and beef broth. Serve over mashed potatoes or creamy polenta to soak up the sauce.
Ingredients
- 8 short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 tablespoons neutral oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, crushed
- 4 cups red wine
- 1 cup beef broth
- ¼ teaspoon thyme (or 1–2 sprigs fresh)
- 3 cups carrots, cut into large pieces
Roux:
- ½ cup beef tallow or rendered fat
- ½ cup all-purpose flour
Instructions
Sear the Short Ribs
- Heat oil in a large cast-iron pan, heavy Dutch oven, or skillet over medium-high heat.
- Season the short ribs evenly with salt, pepper, garlic powder, and onion powder.
- Sear the ribs on all sides until well browned, forming a good crust; avoid moving them too frequently while searing.
- Remove the browned ribs and set aside.
Prepare the Braising Liquid
- Reduce heat to medium and, in the same pan, sauté the sliced onion until soft and translucent, about 3–4 minutes.
- Add the crushed garlic and cook for another minute, stirring constantly so it doesn’t burn.
- Pour in the red wine and beef broth, add thyme, and stir to combine. Scrape up any browned bits from the bottom of the pan.
- Let the mixture simmer for about 10 minutes to blend the flavors.
Braise the Short Ribs
- Return the short ribs to the pot, arranging them so they are mostly submerged in the braising liquid.
- Cover with a tight-fitting lid or foil and simmer on low heat for 3–4 hours, until the meat is very tender and easily pierced with a fork.
- Add the carrots during the final hour of cooking so they become tender but not mushy.
Prepare the Gravy
- When the ribs are done, remove them and the carrots from the pot and keep warm.
- Skim excess fat from the surface of the braising liquid.
- In a small sauté pan, warm the skimmed fat briefly to remove any water, then reduce heat to low and whisk in the flour to form a roux. Cook, stirring, for about 5 minutes to remove raw flour taste.
- Bring the braising liquid to a medium simmer and reduce for 15–20 minutes if needed to concentrate flavor.
- Gradually whisk in the roux until the sauce reaches a thick, gravy-like consistency.
- Return ribs and carrots to the sauce, warm through, and serve hot.
Nutrition Information
Yield: 4 servings
Amount per serving (approx.): Calories: 439; Total Fat: 15g; Saturated Fat: 1g; Trans Fat: 0.1g; Unsaturated Fat: 13g; Cholesterol: 1mg; Sodium: 1465mg; Carbohydrates: 29g; Fiber: 3g; Sugar: 6g; Protein: 4g.