Imagine a dish that fills your home with a mouthwatering aroma so enticing that your neighbor might just knock on your door to ask what’s cooking. That’s what happens whenever I make these Red Wine Braised Ribs. The first time I tried this recipe, I was a bit hesitant because it seemed a bit fancy. However, once that first forkful of succulent, fall-off-the-bone meat found its way into my mouth, it was pure culinary bliss. This dish isn’t just a meal—it’s a comforting, flavor-packed experience that makes any dinner feel like a special occasion.

This dish is perfect for a special dinner or a cozy weekend meal. The seared beef short ribs merge beautifully with a rich red wine sauce filled with aromatic vegetables and herbs. The result is a dish that’s so tender, it practically melts in your mouth. Whether you’re impressing guests or just treating yourself, once you make these Red Wine Braised Ribs, you’ll always want to savor them again.

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Red wine braised ribs, glistening with a rich red wine reduction sauce.

Table of Contents

Key Ingredients for Red Wine Braised Ribs

Each ingredient plays a pivotal role in making this dish a flavor powerhouse:

Beef Short Ribs (4-5 pounds): The star of the show. Their rich marbling makes them ideal for slow cooking.
Olive Oil (2 tablespoons): Used for searing the ribs and sautéing the vegetables.
Onion (1 large, chopped): Adds a sweet and savory base.
Carrots (2, chopped): Brings a subtle sweetness and depth to the braising liquid.
Celery (2 stalks, chopped): Contributes a hint of bitterness and earthiness.
Garlic (4 cloves, minced): Provides a robust, aromatic backbone.
Dry Red Wine (1 bottle, 750ml): The core of the braising liquid, providing a rich, complex taste.
Beef Broth (4 cups): Enhances the meaty flavor and keeps the ribs submerged during braising.
Fresh Thyme (2 sprigs): Adds a herbal, slightly minty flavor.
Fresh Rosemary (2 sprigs): Introduces a pine-like aroma that balances the richness.
Bay Leaf (1 leaf): Gives a subtle, earthy flavor rounding out the braising liquid.

How to Make Red Wine Braised Ribs

Season and Sear the Ribs: Season short ribs with salt and pepper. Heat olive oil in a Dutch oven and sear the ribs until browned on all sides. Set aside.
Sauté the Vegetables: Add chopped onion, carrots, and celery to the pot and cook until softened. Stir in the garlic for an extra minute.
Deglaze and Reduce: Pour in a bottle of dry red wine, simmer for 5 minutes while scraping up brown bits from the pot’s bottom.
Braise the Ribs: Return the short ribs to the pot. Add beef broth, thyme, rosemary, and a bay leaf until the ribs are mostly covered. Bring it to a simmer, cover, and braise in a preheated 325°F (160°C) oven for about 3 hours until the ribs are fork-tender.
Final Touches: Remove the ribs and let them rest. Discard the bay leaf and, if desired, skim off any excess fat from the braising liquid. Serve ribs with the flavorful braising liquid spooned over the top, garnishing with fresh herbs if desired.

Variations for Red Wine Braised Ribs

Spicy Kick: Add dried chili flakes or a chopped chili pepper for some heat.
Herb Twists: Try using sage or parsley instead of thyme and rosemary.
Mushroom Addition: Include some sliced mushrooms along with the other vegetables for an earthy flavor.

Suggested Pairings

Pair with creamy mashed potatoes or polenta to soak up the braising liquid.
A crisp salad with a simple vinaigrette balances out the dish’s richness.
A glass of the same dry red wine used in the braising liquid makes an excellent beverage pairing.

Common Mistakes to Avoid

✖ Skipping the Searing Step: Searing the ribs locks in flavor and juices—don’t rush through it.
✖ Using a Sweet Red Wine: Dry red wine is crucial here—avoid sweet varieties which make the sauce too sugary.
✖ Overcrowding the Pot During Searing: Brown ribs in batches to avoid steaming instead of browning.

Tips and Tricks

✔ Browning is Key: Brown the ribs well on all sides for deep flavor.
✔ Homemade Broth: Homemade beef broth makes a huge taste difference if you have the time.
✔ Skim Fat: Allow the braising liquid to cool slightly so that fat rises for easier removal.

Final Thoughts

Red Wine Braised Ribs are a labor of love that brings a restaurant-quality meal to your kitchen. The deep, robust flavors, paired with the incredibly tender texture, make this an unforgettable dish for special dinners or a cozy weekend feast.

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Red Wine Braised Ribs: Tender, Flavor-Packed Perfection

Bellina Groschen

These Red Wine Braised Ribs are a culinary masterpiece, offering an incredibly tender and flavorful dining experience. Beef short ribs are expertly seared to lock in juices, then slowly braised in a rich red wine reduction with aromatic vegetables and herbs. The result is fall-off-the-bone ribs that melt in your mouth, perfect for a special dinner or a comforting weekend meal.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 3

Total Time 3 20

Course Dinner

Cuisine American, French

Servings 4 – 6 servings

Calories 800 kcal

Ingredients

4-5 pounds beef short ribs
2 tablespoons olive oil
1 large onion chopped
2 carrots chopped
2 celery stalks chopped
4 cloves garlic minced
1 750ml bottle dry red wine
4 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
Salt and freshly ground black pepper to taste

Instructions

Season the short ribs generously with salt and pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs in batches until browned on all sides. Remove the ribs and set aside.
Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
Stir in the garlic and cook for 1 minute more.
Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook for 5 minutes to reduce slightly.
Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaf. The ribs should be mostly covered by the liquid. If not, add more broth.
Bring the liquid to a simmer, then cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for 3 hours, or until the ribs are fork-tender.
Remove the ribs from the pot and let them rest for a few minutes. Discard the bay leaf. If desired, skim off any excess fat from the braising liquid.
Serve the ribs with the braising liquid, spooned over the top. Garnish with fresh herbs, if desired.

Notes

Storage: Leftover ribs and braising liquid can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently on the stovetop until warmed through.

Freezing: Freeze ribs and braising liquid together for up to 3 months—thaw overnight in the refrigerator before reheating.

The actual calorie count can vary depending on the specific cut of short ribs used (fat content), the exact amount of oil used, and the portion sizes served.

Keyword Beef Recipes, red wine braised ribs, short ribs recipe, tender beef ribs, braising recipe, fall off the bone ribs

🛒 Kitchen Must-Haves for This Recipe

Dutch Oven: A heavy-bottomed pot like the Overmont Enamel Dutch Oven is ideal for braising.
Meat Thermometer: A Thermapen ensures your ribs are perfectly tender.

FAQ’s for Red Wine Braised Ribs

Can I use a different cut of beef for this recipe? Short ribs are the best cut due to their marbling and connective tissue, but you can try chuck roast or brisket (just adjust cooking times as needed).

What type of red wine should I use for braising? Opt for a dry red wine like Cabernet Sauvignon or Merlot—something you would drink.

Can I make this recipe in a slow cooker? Yes, after searing the ribs and sautéing the veggies on the stovetop, move everything to a slow cooker. Cook on low for 8 hours until the ribs are tender.

If you loved the tender, red wine-infused flavors of our Red Wine Braised Ribs, you’ll be captivated by the elegant and equally rich Beef Wellington.