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Red wine braised ribs, glistening with a rich red wine reduction sauce, garnished with a sprig of rosemary.

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.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
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