Red Wine Braised Short Ribs
Nothing says comfort food like slow-cooked, tender short ribs. These Red Wine Braised Short Ribs are a show-stopper dish, perfect for a special dinner or a cozy night in.
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Slow-cooked in a rich red wine sauce, these beef short ribs become melt-in-your-mouth tender, and the combination of herbs and vegetables creates layers of flavor. Plus, they’re surprisingly easy to make—all you need is time, and the Dutch oven does the rest.
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Why You’ll Love This Recipe
- Rich Flavor: The combination of red wine, beef broth, and herbs creates a deeply flavorful braising liquid.
- Tender Beef: Slow-cooking the short ribs makes the meat fall-off-the-bone tender.
- Perfect for Special Occasions: Whether you’re hosting guests or making a comforting meal for your family, this dish is sure to impress.
- Easy to Make: While it looks fancy, this recipe is simple and mostly hands-off after the initial prep.
What You Need To Make Red Wine Braised Short Ribs
- Short ribs – The star of the dish, rich and full of flavor.
- Onions, celery, and carrots – The aromatic base for the braise.
- Roasted garlic – Adds depth and sweetness.
- Cabernet (or another red wine) – Provides a rich, deep flavor.
- Beef broth – Helps braise the short ribs and adds richness.
- Tomato paste – Adds acidity and umami.
- Butter – Used to brown the ribs and sauté the vegetables.
- Seasonings – Fresh thyme, bay leaves, Badia Complete Seasoning, Herbs de Provence, salt, pepper, and garlic powder for ultimate flavor.
For exact ingredient amounts, be sure to check the recipe card below.
How To Make Red Wine Braised Short Ribs
1
Season the short ribs generously with Badia Complete Seasoning, Herbs de Provence, salt, pepper, and garlic powder.
2
Brown the short ribs in a small amount of butter in a large Dutch oven for 3-5 minutes per side. Remove the ribs and set them aside.
3
Sauté the onions, celery, carrots, and garlic in the same pot, allowing them to cook down until the onions are translucent.
4
Add tomato paste and beef bouillon to the vegetables and cook down. Then, pour in the red wine and reduce it by half.
5
Add the short ribs back to the pot along with beef broth and fresh thyme and bay leaves.
6
Bake at 350°F for 3-4 hours until the ribs are tender and falling off the bone.
Serve these flavorful short ribs with mashed potatoes, polenta, or a side of crusty bread to soak up the rich sauce.
Commonly Asked Questions
Can I use a different type of wine?
Yes, while Cabernet is recommended for its rich flavor, you can use other dry red wines like Merlot or Pinot Noir.
How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They also freeze well for up to 3 months.
Can I make this dish ahead of time?
Absolutely! These short ribs actually taste better the next day, so feel free to make them a day ahead and reheat when ready to serve.
Can I use boneless short ribs?
Yes, boneless short ribs work well too, though bone-in ribs tend to have more flavor.
Red Wine Braised Short Ribs
Ingredients
- Short ribs
- Onions diced
- Celery diced
- Carrots diced
- Roasted garlic
- 1 bottle of Cabernet or another red wine
- Beef broth
- Tomato paste
- Butter
- Fresh thyme
- Bay leaves
- Badia Complete Seasoning
- Herbs de Provence
- Salt & pepper
- Garlic powder
Instructions
- Season short ribs with Badia, Herbs de Provence, S&P, and garlic powder.
- Brown short ribs in butter, 3-5 min each side. Remove and set aside.
- Sauté onions, celery, carrots, and garlic until onions are translucent.
- Add tomato paste and beef bouillon, cook down. Add wine and reduce.
- Add short ribs back into the pot along with beef broth and fresh thyme and bay leaves.
- Bake at 350°F for 3-4 hours, depending on the number of ribs.
- Enjoy these tender, flavorful ribs with your favorite sides!
