Melt-in-Your-Mouth Red Wine Braised Short Ribs Recipe

There’s something undeniably comforting about Red Wine Braised Short Ribs—a dish that feels like a warm hug after a long day. Whenever I make these ribs, I’m instantly transported back to those afternoons in my mum’s kitchen back in southern England, where slow-cooked meals meant family gathered close and stories shared. The rich, tender meat soaking up the deep notes of red wine creates a perfect harmony of flavors that’s as satisfying as it is impressive. If you’ve been searching for a recipe that’s both indulgent and approachable, this one will quickly become a favorite in your home too.

Why You’ll Love This Red Wine Braised Short Ribs

What makes these Red Wine Braised Short Ribs truly special is how they transform a humble cut of meat into a melt-in-your-mouth experience. The slow braising breaks down the connective tissue, resulting in a rich, tender texture that feels like a celebration on your plate. I love how the red wine adds depth and a subtle acidity that balances the hearty flavors perfectly. Plus, this dish is perfect for those cozy family dinners where everyone gathers around the table to slow down and savor the moment—something my kids remind me is more important than any perfectly plated meal.

Ingredients You’ll Need for This Red Wine Braised Short Ribs

this RECIPE

The key to this dish lies in selecting the right ingredients—quality beef, a good bottle of red wine, and fresh aromatics make all the difference. Growing up, my mum always said, “Good food starts with good ingredients,” and I still believe that wholeheartedly. Don’t be afraid to pick up a red wine you’d happily drink alongside the meal; it really enhances the final flavor.

• 4 pounds beef short ribs, bone-in
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups dry red wine (Cabernet Sauvignon or Merlot work well)
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Optional: 1 tablespoon all-purpose flour for thickening sauce

If you don’t have beef broth on hand, a good-quality vegetable broth can work in a pinch, but I recommend sticking with beef for that rich, meaty depth. And if you want to experiment, adding a splash of balsamic vinegar towards the end can introduce a lovely tangy note.

Nutrition Facts

• Calories: Approximately 650 per serving
• Protein: 45g
• Fat: 40g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 4g
• Sodium: 600mg

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Steps to Create Your Red Wine Braised Short Ribs

1. Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and pepper on all sides.
2. Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Brown the ribs in batches, about 3-4 minutes per side, until a deep crust forms. Set aside once browned.
3. Add the chopped onion and carrots to the pot. Cook for 5-7 minutes until softened and beginning to caramelize.
4. Stir in the garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
6. Add the beef broth, rosemary, thyme, and bay leaf. Return the browned ribs to the pot, nestling them into the liquid.
7. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
8. Carefully remove the ribs and herbs from the pot. If you want a thicker sauce, place the pot back on the stove over medium heat, whisk in a tablespoon of flour, and simmer for 5-7 minutes until slightly thickened.
9. Return the ribs to the sauce to coat before serving.

From my experience, patience is key here. The slow braise is what transforms the ribs, so resist the urge to rush it. I often make this on weekends when I can let it cook slowly while I play with my kids or catch up on reading. Learn more: Savory Crockpot French Onion Meatballs That Melt in Your Mouth

Tips for Making the Best Red Wine Braised Short Ribs

Getting these ribs just right is about respecting the process and paying attention to a few key details. The technique matters as much as the recipe itself, and over the years, I’ve found these tips invaluable—especially when juggling family life and kitchen chaos.

• Choose short ribs with good marbling; fat is flavor here and keeps the meat moist during braising.
• Don’t skip the browning step—it develops a deeper flavor and that rich, caramelized crust.
• Use a dry red wine that you enjoy drinking; the quality shines through in the sauce.
• Keep an eye on the liquid level during braising—add a splash of broth if it gets too low to prevent burning.
• Let the ribs rest in the sauce after cooking to soak up even more flavor before serving.

When I first started braising ribs back in my restaurant days, I underestimated the importance of browning. The difference was night and day once I mastered that step. Learn more: related recipe

Serving Suggestions and Pairings

This dish shines at dinner parties or a weekend family meal where everyone lingers over the table. I love serving these ribs with sides that soak up the luscious sauce and add texture contrast.

• Creamy mashed potatoes or buttery polenta to catch every drop of sauce
• Roasted root vegetables like parsnips and carrots for earthy sweetness
• A simple green salad with a sharp vinaigrette to cut through the richness
• A glass of the same red wine you used in cooking to keep the flavors harmonious
• Crusty bread for sopping up any leftover sauce—always a winner with my kids

One of my favorite memories is serving this dish on a chilly San Diego evening, with my children excitedly dipping their bread into the sauce while my husband and I relaxed with a glass of wine. It’s those little moments that make cooking so rewarding.

Storage and Reheating Tips

Proper storage is key to enjoying leftovers just as much as the fresh meal. I always make a double batch so we can savor the flavors again the next day.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently over low heat on the stove, adding a splash of broth or water if the sauce thickens too much.
• Avoid microwaving if possible, as it can dry out the meat and cause the sauce to separate.
• You can freeze cooked ribs for up to 3 months—thaw overnight in the fridge before reheating.

Frequently Asked Questions

What are the main ingredients for Red Wine Braised Short Ribs?

The main ingredients for Red Wine Braised Short Ribs include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Red Wine Braised Short Ribs?

The total time to make Red Wine Braised Short Ribs includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Red Wine Braised Short Ribs ahead of time?

Yes, Red Wine Braised Short Ribs can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Red Wine Braised Short Ribs?

Red Wine Braised Short Ribs pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Red Wine Braised Short Ribs suitable for special diets?

Depending on the ingredients used, Red Wine Braised Short Ribs may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

I hope this recipe inspires you to slow down and savor the joy of cooking and sharing food with loved ones. Red Wine Braised Short Ribs are a celebration of patience, flavor, and connection—everything I cherish about the art of easy cooking. Please let me know how your ribs turn out; I’d love to hear your stories and any twists you add to make this dish your own.