Easy Red Wine Braised Tender Short Ribs
When I want to make something cozy and full of flavor, I make these Easy Red Wine Braised Tender Short Ribs. The meat comes out so soft it falls right off the bone, and the rich red wine sauce is perfect for spooning over mashed potatoes or noodles. It smells amazing while it cooks and tastes even better. This is one of those meals that feels fancy, but it’s actually easy to make—just pop it in the oven and let it do its thing.
INGREDIENTS YOU’LL NEED:
- 3 lbs. Beef Short Ribs: I use bone-in short ribs because they get super tender and give the sauce lots of rich flavor.
- Salt and Black Ground Pepper (to taste): I season the ribs with a good amount of salt and pepper before searing to bring out the best flavor.
- 2 tablespoons Avocado Oil: I like avocado oil for searing because it handles high heat well and helps the ribs brown nicely.
For the Red Wine Sauce:
- 1 large Onion, chopped: I use one big onion for sweetness and depth in the sauce.
- 2 Celery Ribs, chopped: Celery adds a nice savory base flavor and helps balance the richness.
- 3 Carrots, chopped: The carrots bring a little natural sweetness and heartiness to the sauce.
- 5 cloves Garlic, minced: I always add garlic—it gives the sauce a warm, bold flavor I love.
- 1 teaspoon Rosemary (dried): Rosemary adds an earthy, woodsy flavor that goes great with beef.
- 1 teaspoon Thyme (dried): Thyme gives the sauce a warm and comforting taste.
- ¼ cup Flour: I use a bit of flour to thicken the sauce so it turns out silky and smooth.
- 2 tablespoons Tomato Paste: Tomato paste gives the sauce a rich, deep flavor and a little tang.
- 1 cup Red Wine (dry, like Pinot Noir or Cabernet Sauvignon): I use dry red wine to add bold flavor and help tenderize the meat while it cooks.
- 3 cups Beef Stock: Beef stock makes the sauce rich and hearty—homemade or store-bought both work.
- 2 Bay Leaves: Bay leaves add a subtle herby flavor while everything simmers together.
RED WINE BEEF SHORT RIBS RECIPE WILL BE A FAVORITE:
- The short ribs come out so tender, they fall right off the bone—my whole family loves that.
- The red wine sauce is rich and full of flavor, and it tastes like I spent all day cooking.
- It’s perfect for special dinners or cozy nights in, and I only need one pot to make it.
HOW TO PREPARE ONE-POT RED WINE BRAISED SHORT RIBS?
Time needed: 3 hours
- Sear the Short Ribs:
Preheat your oven to 350°F (163°C). Season the short ribs on all sides with salt and black pepper. Heat 2 tablespoons of avocado oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches, about 2–3 minutes per side, until browned. Then remove them from the pot and set them aside.
- Prepare the Wine Sauce:
In the same pot, add the chopped onion, celery, and carrots. Cook for about 5–7 minutes, stirring often, until the veggies start to soften. - Add the Seasonings:
Add the minced garlic, rosemary, and thyme. Stir and cook for 1–2 minutes, just until fragrant.
Stir in the tomato paste and flour. Mix well until the veggies are coated and the flour disappears. - Add Red Wine and Flour:
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine simmer for about 5 minutes to reduce slightly. Add the beef stock and bay leaves. Stir to combine. - Return Ribs to Pot:
Return the short ribs to the pot, nestling them into the sauce so they’re mostly covered. - Braise in the Oven:
Cover the pot with a lid and place it in the oven. Braise for 2 hours and 30 minutes, until the meat is fork-tender and falling off the bone. Remove the pot from the oven and let it rest for about 10 minutes. Discard the bay leaves. Skim any excess fat from the surface of the sauce if you think it’s too greasy. - Serve and Enjoy:
Serve the short ribs with the rich sauce spooned over mashed potatoes, noodles, or crusty bread.
FAQ – FREQUENTLY ASKED QUESTIONS:
I like using bone-in because they give the sauce more flavor and help the meat stay juicy.
I use a Dutch oven or any heavy, oven-safe pot with a lid. It helps hold heat and moisture.
I don’t always strain it. But I like to skim the surface to remove the excess fat from the sauce. I like the rustic texture, but you can strain it if you want a smooth sauce.
I check with a fork—if the meat pulls apart easily, it’s ready.
Yes! I sear everything first, then cook on low for 7–8 hours.
What about cooking it on the stovetop?
Yes, I can cook them on the stovetop. I just simmer them on low heat with the lid on for about 2½ to 3 hours until they’re tender.
Dutch Oven Red Wine Short Ribs RECIPE ADD-INS AND VARIATIONS:
- If I don’t have red wine, I use more beef broth with a splash of balsamic vinegar – it still gives the sauce a deep, rich flavor.
- If I want a hint of sweetness, I stir in a little brown sugar – it balances the rich wine and beef flavors nicely.
- If I can’t find short ribs, I use boneless chuck roast cut into big chunks – it gets just as tender and soaks up the sauce well.
- Sometimes I add mushrooms to the pot – they soak up all that good flavor and add an earthy taste I really like.
- If I want to lighten it up, I use less oil and trim the fat off the ribs before cooking – it still turns out delicious but a little leaner.
- For a twist, I swap rosemary and thyme for Italian seasoning – it gives the dish a slightly different flavor that’s still really comforting.
WHAT IS COMMONLY SERVED WITH SLOW-COOKED TENDER SHORT RIBS?
When I make red wine braised short ribs, I usually serve them for cozy dinners, special occasions, or holiday meals. I love pairing them with creamy mashed potatoes, buttery polenta, or egg noodles to soak up the rich sauce. I’ll often add a simple green veggie like roasted broccoli or green beans on the side. A glass of red wine or even sparkling water with lemon goes great with it, and it always feels like a warm, comforting meal.
HOW DO YOU STORE AND REHEAT LEFTOVER Braised Short Ribs in Red Wine Sauce?
When I have leftovers, I let the short ribs cool down and store them in an airtight container with the sauce in the fridge. They stay fresh for about 3 to 4 days. When I’m ready to reheat, I warm them on the stove over low heat, in the oven at 300°F, or in the microwave. If I use the microwave, I cover them and heat in short bursts, stirring in between, until they’re hot all the way through. I always add some sauce on top so the meat stays juicy.
CAN LEFTOVER SHORT RIBS BE FROZEN FOR ANOTHER DAY?
When I want to freeze leftovers, I let the food cool completely first. Then I put the meat and sauce in a freezer-safe container or a zip-top bag and label it with the date. I try to press out as much air as I can before sealing it. I freeze it for up to 3 months, and when I’m ready to eat it, I thaw it in the fridge overnight before reheating.
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Easy Red Wine Braised Tender Short Ribs
Equipment
- Large Dutch Oven
Ingredients
- 3 lbs. Beef Short Ribs
- Salt and Black Ground Pepper (to taste)
- 2 tbsp Avocado Oil
Red Wine Sauce:
- 1 Onion (large)(chopped)
- 2 Celery Ribs (chopped)
- 3 Carrots (chopped)
- 5 cloves Garlic (minced)
- 1 tsp Rosemary (dried)
- 1 tsp Thyme (dried)
- ¼ cup Flour
- 2 tbsp Tomato Paste
- 1 cup Red Wine (dry)(Pinot Noir or Cabernet Sauvignon)
- 3 cups Beef Stock
- 2 Bay Leaves
Instructions
- Preheat your oven to 350°F (163°C).
- Sear the Short Ribs: Season the short ribs on all sides with salt and black pepper. Heat 2 tablespoons of avocado oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches, about 2–3 minutes per side, until browned. Then remove them from the pot and set them aside.
- Prepare the Wine Sauce: In the same pot, add the chopped onion, celery, and carrots. Cook for about 5–7 minutes, stirring often, until the veggies start to soften. Add the minced garlic, rosemary, and thyme. Stir and cook for 1–2 minutes, just until fragrant. Stir in the tomato paste and flour. Mix well until the veggies are coated and the flour disappears. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine simmer for about 5 minutes to reduce slightly. Add the beef stock and bay leaves. Stir to combine. Return the short ribs to the pot, nestling them into the sauce so they’re mostly covered.
- Braise in the Oven: Cover the pot with a lid and place it in the oven. Braise for 2 hours and 30 minutes, until the meat is fork-tender and falling off the bone. Remove the pot from the oven and let it rest for about 10 minutes. Discard the bay leaves. Skim any excess fat from the surface of the sauce if you think its to greasy.
- Serve and Enjoy: Serve the short ribs with the rich sauce spooned over mashed potatoes, noodles, or crusty bread.