Delicious Braised Short Ribs with Red Wine Sauce Easy Homemade Recipe

Let me tell you, the aroma of tender short ribs slowly braising in a rich red wine sauce is nothing short of magical. It fills the kitchen with deep, earthy notes that make your stomach rumble before you even taste a bite. The first time I made these delicious braised short ribs with red wine sauce, I was instantly hooked. I remember standing by the stove, watching the meat gently bubble away, the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, family dinners meant hearty meals just like this—slow-cooked, comforting, and packed with flavor. This recipe came to me on a rainy weekend while flipping through an old cookbook I found tucked away in the attic. Honestly, I wish I’d discovered it sooner because my family couldn’t stop sneaking these off the plate, especially while they were still warm. The rich, silky red wine sauce paired with meltingly soft short ribs is dangerously easy to make and delivers pure, nostalgic comfort.

This recipe is perfect for special occasions, cozy weekend dinners, or even impressing guests without breaking a sweat. It’s a staple in my home now, tested multiple times in the name of research, of course, and it always feels like a warm hug on a plate. You’re definitely going to want to bookmark this one for your next get-together or when you just need a little delicious indulgence.

Why You’ll Love This Recipe

Honestly, this delicious braised short ribs with red wine sauce recipe ticks so many boxes, making it a go-to for both newbie cooks and seasoned chefs alike.

• Quick & Easy: While it’s slow-cooked, the hands-on time is minimal—just prep and let the oven do the work, perfect for busy evenings or weekend relaxation.
• Simple Ingredients: No fancy or hard-to-find items here. Most are pantry staples or easy to grab from your local market.
• Perfect for Entertaining: Whether a date night or family feast, this recipe impresses without any stress.
• Crowd-Pleaser: Kids and adults alike rave about the tender meat and luscious sauce.
• Unbelievably Delicious: The slow braising melds flavors beautifully, creating a rich, silky sauce that’s truly next-level comfort food.

What makes this recipe stand apart is the perfect balance of seasoning and the technique of searing the ribs before braising, which locks in flavor and texture. Plus, using a good quality red wine adds depth without overpowering the dish. This isn’t just another red wine short ribs recipe—it’s my best version, tested and fine-tuned through countless batches. Honestly, it’s the kind of meal that makes you close your eyes after the first bite and savor every moment.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, but a few fresh items really make a difference.

• Beef short ribs: About 3 pounds (1.4 kg), bone-in for maximum flavor (look for well-marbled ribs for the best tenderness).
• Salt and freshly ground black pepper: To season the meat generously.
• Olive oil: 2 tablespoons for searing (I prefer extra virgin for a clean flavor).
• Yellow onion: 1 large, roughly chopped (adds sweetness).
• Carrots: 2 medium, peeled and sliced (for a natural depth of flavor).
• Celery stalks: 2, chopped (classic mirepoix base).
• Garlic cloves: 4, minced (because you can’t go wrong with garlic).
• Tomato paste: 2 tablespoons (adds richness and a subtle tang).
• Dry red wine: 2 cups (475 ml), I recommend a Cabernet Sauvignon or Merlot for boldness.
• Beef broth: 2 cups (475 ml), preferably low sodium to control saltiness.
• Fresh thyme: 3 sprigs (aromatic and earthy).
• Bay leaves: 2 (classic braising flavor).
• Optional: A splash of balsamic vinegar for brightness or a pinch of crushed red pepper flakes for a subtle kick.

If you want to tweak the recipe, feel free to swap beef broth with mushroom broth for a deeper umami twist or use dairy-free alternatives if you’re sensitive. Just remember, the quality of your ingredients really shines through here, so choose fresh and good quality whenever possible.

Equipment Needed

• Heavy-bottomed Dutch oven or oven-safe braising pot: Ideal for even heat distribution and slow cooking.
• Sharp chef’s knife and cutting board: For prepping your veggies and trimming ribs.
• Tongs: To handle the ribs during searing without piercing the meat.
• Wooden spoon or spatula: For stirring tomato paste and veggies.
• Measuring cups and spoons: For accuracy in liquids and seasonings.
• Oven mitts: Because safety first when handling hot pots!

If you don’t have a Dutch oven, a heavy skillet with a tight-fitting lid or a slow cooker can work, though cooking times and liquid evaporation will vary slightly. I’ve tried cast iron skillets and ceramic pots, and honestly, the Dutch oven does the best job keeping everything tender and juicy. If you’re on a budget, look for second-hand options; they last forever and make a huge difference in braising success.

Preparation Method

1. Preheat your oven to 325°F (163°C). This moderate heat is perfect for slow braising.
2. Season the short ribs generously with salt and freshly ground black pepper. Don’t be shy here; seasoning is key to flavor.
3. Heat olive oil in your Dutch oven over medium-high heat. Once shimmering, add the short ribs in batches, searing each side for 3-4 minutes until deeply browned. This step locks in juices and creates a beautiful crust. Avoid overcrowding the pot to ensure proper browning.
4. Remove the ribs and set aside. In the same pot, add chopped onions, carrots, and celery. Sauté for 5-7 minutes until softened and slightly caramelized, stirring occasionally.
5. Add minced garlic and tomato paste. Cook for another 1-2 minutes, stirring to coat the veggies and develop a rich base.
6. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits (those bits are flavor gold!). Let it simmer for 5 minutes to reduce slightly.
7. Add the beef broth, fresh thyme sprigs, bay leaves, and optional balsamic vinegar or crushed red pepper flakes. Stir to combine.
8. Return the short ribs to the pot, nestling them into the liquid. The ribs should be partially submerged, but if not, add a splash more broth or water.
9. Cover the pot with a tight-fitting lid. Transfer it to the preheated oven and braise for 2.5 to 3 hours. You’ll know it’s done when the meat is fall-off-the-bone tender and the sauce has thickened to a luscious consistency.
10. Carefully remove the ribs from the pot and tent with foil to keep warm. Skim off any excess fat from the sauce, then simmer the sauce on the stovetop over medium heat for 5-10 minutes to thicken to your liking.
11. Serve the short ribs smothered in red wine sauce, garnished with fresh thyme or parsley if you like.

Pro tip: If your sauce seems too thin, mix a teaspoon of cornstarch with cold water and stir it in, simmering gently until it thickens. Also, be patient with the braising—rushing this step will not do the meat justice.

Cooking Tips & Techniques

One of the biggest lessons I learned making delicious braised short ribs with red wine sauce is the importance of searing. Skipping this step results in pale, less flavorful meat. Don’t rush the sear; a good crust adds texture and tons of flavor.

Another tip: drain excess fat from the sauce before finishing it on the stovetop. It keeps the dish from feeling greasy and lets the complex red wine flavors shine.

Be careful not to over-salt early on; the broth and wine add their own saltiness, so it’s best to adjust seasoning at the end. Also, low and slow is your friend here. Braising at too high a temperature can dry out the ribs or make them tough.

Multitasking tip: prep your veggies and season the ribs while the oven preheats, then let the oven do the heavy lifting. You can even make the sauce a day ahead and gently reheat for even richer flavor.

Lastly, always let the ribs rest a few minutes after cooking—this seals in juices and keeps every bite juicy and tender.

Variations & Adaptations

Want to switch things up? Here are some tasty variations you can try:

• Gluten-Free: This recipe is naturally gluten-free, just double-check your beef broth label to avoid hidden gluten.
• Spicy Kick: Add a pinch of smoked paprika or cayenne pepper to the tomato paste step for a smoky heat.
• Different Liquids: Swap red wine with a mix of grape juice and balsamic vinegar if you prefer a non-alcohol version, or use beer for a malty twist.
• Slow Cooker Adaptation: After searing, transfer everything to a slow cooker and cook on low for 6-8 hours. The meat will be just as tender, though the sauce might be thinner—reduce it on the stove if needed.
• Seasonal Veggies: Try adding parsnips or mushrooms for a root vegetable boost in the fall and winter.

Personally, I’ve made this with bone-in short ribs and boneless chunks. Both are delicious, but the bone adds that extra depth of flavor that’s hard to beat.

Serving & Storage Suggestions

Serve these delicious braised short ribs with red wine sauce hot, spooning plenty of that luscious sauce over the top. They’re fantastic alongside creamy mashed potatoes, buttery polenta, or even a simple buttered egg noodle for soaking up every last drop.

For a classic presentation, garnish with fresh thyme or chopped parsley to brighten up the rich colors. A glass of the same red wine used in cooking is a lovely pairing to round out the meal.

To store leftovers, cool the ribs completely and place them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making next-day servings even better. You can also freeze cooked ribs for up to 3 months—thaw overnight in the fridge before reheating gently on the stovetop or in the oven.

When reheating, do so slowly over low heat, adding a splash of broth or water if the sauce has thickened too much. Avoid microwave reheating if you want to preserve texture and flavor.

Nutritional Information & Benefits

Each serving of this delicious braised short ribs with red wine sauce packs a hearty dose of protein and iron, essential for energy and muscle repair. The slow cooking method means less fat is rendered out, but the meat remains juicy and satisfying.

Red wine, used in moderation, contributes antioxidants like resveratrol, which some studies suggest support heart health. The fresh vegetables add fiber and vitamins, rounding out the dish’s nutritional profile.

This recipe is naturally gluten-free and can be adapted for dairy-free diets by ensuring your broth has no hidden dairy ingredients. Just be mindful of the red wine content if you’re avoiding alcohol.

Conclusion

This delicious braised short ribs with red wine sauce recipe is a keeper for anyone who loves rich, comforting meals that don’t require constant babysitting. It’s the kind of dish that brings family and friends together around the table, sparking stories and second helpings. Feel free to tweak the herbs or veggies to suit your taste, but trust me—you won’t want to stray too far from this classic version.

I adore this recipe because it’s proof that sometimes the simplest ingredients, given a little love and time, create magic. So go ahead, try it out, and please come back to tell me how it turned out. Share your twists or questions—I’m all ears!

Now, roll up your sleeves and get ready to impress with this effortlessly delicious homemade classic. Happy cooking!

FAQs

How long does it take to braise short ribs?

Expect about 2.5 to 3 hours at 325°F (163°C) for fall-off-the-bone tenderness. Low and slow is the key!

Can I make this recipe without red wine?

Yes! Substitute with grape juice plus a splash of balsamic vinegar for acidity, or use beef broth with a bit of vinegar for depth.

What’s the best cut of short ribs for braising?

Bone-in, well-marbled short ribs are ideal because the bones add flavor and the fat keeps the meat juicy.

Can I prepare this dish in a slow cooker?

Absolutely. After searing, transfer everything to a slow cooker and cook on low for 6-8 hours. Reduce sauce on the stove afterward if needed.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove with a splash of broth for best results.

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