Braised Beef Short Ribs with Red Wine Sauce Recipe

Name: Red Wine Braised Short Ribs
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: French-inspired
Ingredients: – 5-6 beef short ribs, 300-400g (10-14oz) each; – 1.5 tsp salt; – 1.5 tsp pepper; – 2 tbsp olive oil; – 3 garlic cloves, crushed; – 1 large onion, chopped (brown, yellow or white); – 2 celery ribs, chopped; – 2 carrots, chopped; – 2 tbsp tomato paste; – 2 cups (500ml) dry red wine (cabernet sauvignon, merlot, or shiraz recommended); – 2 cups (500ml) low sodium beef stock or broth; – 2 sprigs thyme (optional); – 2 bay leaves

By:

Brandi Oshea

Published:

March 29, 2026

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Why You’ll Love This Red Wine Braised Short Ribs

Ease of preparation: You do the most work up front by seasoning and browning the beef. After that, the oven braises slowly while you handle family, school, or errands. Prep time is only about 15 minutes.

Rich, fork-tender results: Red wine braised short ribs break down tough connective tissue into a melt-in-your-mouth texture. After 3 hours at 325°F (160°C), the meat should fall apart easily with forks.
Distinctive red wine sauce: Tomato paste plus dry red wine, beef stock, and aromatics create a deep red wine sauce that clings to the ribs. You can strain for smoothness or keep it rustic.

Great for busy schedules and meal prep: Braised beef short ribs taste even better the next day. They also freeze well for future dinners.

Whether you’re cooking for a special occasion or just want a cozy weeknight win, this red wine braised short ribs recipe delivers restaurant-style flavor without complicated steps.

Tip: If you’re new to braising, remember this simple rule: sear first, then cook low and slow in enough liquid to keep the ribs tender.

For another classic slow-cooked beef dish, you may also enjoy beef bourguignon.

Jump To

1. Why You’ll Love This Red Wine Braised Short Ribs
2. Essential Ingredients for Red Wine Braised Short Ribs
3. How to Prepare the Perfect Red Wine Braised Short Ribs: Step-by-Step Guide

4. Dietary Substitutions to Customize Your Red Wine Braised Short Ribs
5. Mastering Red Wine Braised Short Ribs: Advanced Tips and Variations
6. How to Store Red Wine Braised Short Ribs: Best Practices

7. FAQs: Frequently Asked Questions About Red Wine Braised Short Ribs
8. Red Wine Braised Short Ribs

Essential Ingredients for Red Wine Braised Short Ribs

Below are the exact ingredients and measurements for an easy red wine braised beef short ribs dinner that’s rich, flavorful, and reliable.

5 6 beef short ribs, 300-400g (10-14oz) each – Bone-in beef short ribs deliver richness and the right cooking time because the connective tissue breaks down beautifully.

1.5 tsp salt – Seasons the meat deeply before braising.
1.5 tsp pepper – Adds warmth and helps balance the wine.
2 tbsp olive oil – Used for browning and building flavor through caramelization.

3 garlic cloves, crushed – Provides aromatic depth in the braise.
1 large onion, chopped (brown, yellow or white) – Sweetens and thickens the braising base as it cooks.
2 celery ribs, chopped – Adds savory flavor and gentle texture.

2 carrots, chopped – Brings natural sweetness and rounds out the sauce.
2 tbsp tomato paste – Concentrates flavor and helps create the sauce body.
2 cups (500ml) dry red wine (cabernet sauvignon, merlot, or shiraz recommended) – The signature for the red wine sauce; choose a dry, full-bodied option.

2 cups (500ml) low sodium beef stock or broth – Adds moisture and savory flavor without overpowering saltiness.
2 sprigs thyme (optional) – Adds an herb note that pairs perfectly with beef and wine.
2 bay leaves – Infuses a subtle, classic braising aroma.

Special Dietary Options

This recipe isn’t naturally vegan, and it does contain meat and beef stock. Still, you can adapt it depending on what you’re aiming for.

Vegan: Use a plant-based meat alternative and replace beef stock with vegetable broth. For the red wine sauce, keep the same aromatics and tomato paste, but expect a different texture than traditional braised beef short ribs.
Gluten-free: This recipe is gluten-free as written, as long as your wine and beef stock are certified gluten-free. No flour or gluten-containing thickeners are required unless you choose to thicken later.

Low-calorie: Portions matter most. Serve with lighter sides like roasted vegetables instead of mashed potatoes, and spoon only enough sauce to coat the ribs rather than drowning the plate.

Note: Your nutritional information will vary based on rib size and how much sauce you serve.

How to Prepare the Perfect Red Wine Braised Short Ribs: Step-by-Step Guide

This red wine braised short ribs recipe focuses on clear steps that create tender, flavorful beef short ribs with a sauce you’ll want to spoon over everything.

Before You Start

Plan for a total time of 3 hours 15 minutes including prep. The oven method takes about 3 hours at 160°C (325°F). If you want to serve on busy nights, start earlier and let the oven do the work.

Pro tip: Use bone-in beef short ribs, about 300g per serving. They give the richest flavor and hold up best during long cooking.

Step-by-Step Instructions

First Step: Preheat your oven to 160°C (325°F). Pat the short ribs dry, then season all sides with 1.5 tsp salt and 1.5 tsp pepper.

Second Step: Heat 2 tbsp olive oil in a large ovenproof pot over high heat. Brown half the ribs on all sides for about 5 7 minutes, then remove them and repeat with the remaining ribs.

Third Step: Turn heat to medium. Add the chopped onion and crushed garlic, then cook for 2 minutes until fragrant.

Fourth Step: Add the chopped carrots and celery. Cook for 5 minutes until the carrot softens and becomes slightly sweet.

Fifth Step: Stir in the tomato paste and cook for 1 minute. This step helps remove the raw tomato taste and deepens the flavor.

Sixth Step: Pour in the dry red wine, low sodium beef stock, and add thyme (if using) plus bay leaves. Stir until the tomato paste dissolves and the liquid looks cohesive.

Seventh Step: Return the browned short ribs to the pot, arranging them so they’re mostly submerged in the braising liquid.

Eighth Step: Cover with the lid and transfer to the oven. Braise for 3 hours, or until the meat is tender and falls apart easily with forks.

Ninth Step: Remove the ribs carefully and keep the meat on the bones, since they may be very tender. If the sauce needs adjusting, strain it now if you want a smoother texture.

Tenth Step: Return the sauce to the pot and simmer to adjust thickness and seasoning. This is also the time to taste and add a touch more salt or pepper if needed.

Final Step: Plate the ribs and spoon the red wine sauce over the top. Serve immediately, ideally with a side that can soak up extra sauce.

What “Done” Looks Like

The meat should pull easily from the bone with a fork.
The sauce should look glossy after simmering.
If you press the meat, it should feel tender, not chewy.

Remember: braising is forgiving. If your ribs need 15 to 30 more minutes, let them go. The goal is fork-tender beef short ribs with a rich red wine sauce.

Red Wine Sauce Without the Guesswork

The sauce in this recipe gets its flavor from the combination of dry red wine, tomato paste, and low sodium beef stock. After braising, simmering concentrates everything. If your sauce is thinner than you want, simmer uncovered until it thickens.

For a helpful guide on braised beef technique, check out this braised short ribs walkthrough.

Dietary Substitutions to Customize Your Red Wine Braised Short Ribs

Everyone’s kitchen is a little different, so here are practical swaps that keep the dish delicious.

Protein and Main Component Alternatives

Chuck beef: Works well because it also becomes tender with slow cooking.
Beef shanks: Adds a hearty, gelatin-rich texture that thickens sauce naturally.
Osso buco: Similar braising style, great for flavor and presentation.

Brisket: Great if cut into braise-friendly portions. It may cook slightly longer depending on thickness.

Vegetable, Sauce, and Seasoning Modifications

Onion swap: No onion? Use shallots for a milder flavor, or skip slightly and rely on garlic and carrots.
Thyme swap: Replace with rosemary or parsley if that’s what you have. Use about the same amount.

Tomato paste: Stick with it for the best body, or use tomato puree in a pinch and simmer a bit longer.
Wine swap: See the non-alcoholic substitute in the tips section below.

If you want to pair this with something bright and tangy for balance, you might like cherry balsamic glaze as a finishing touch on the plate.

Mastering Red Wine Braised Short Ribs: Advanced Tips and Variations

Once you nail the basics, these tips help you turn good results into reliably amazing ones.

Pro Cooking Techniques

Use affordable full-bodied dry red wine: Cabernet Sauvignon, Merlot, or Shiraz works beautifully. Expensive wine is not necessary.
Don’t skip browning: Browning creates flavor through the Maillard reaction, which builds depth before braising.

Make sure liquid covers the ribs: The ribs should be mostly submerged. Add a splash of water if needed.
Handle meat gently: After braising, cooked ribs are very tender and may fall off the bone.
Skim excess fat: Let the sauce cool, then skim the fat from the surface for a cleaner finish.

Non-Alcoholic Red Wine Substitute

If you prefer to avoid alcohol, you can mimic the flavor and acidity with this mix:

2 cups liquids total: 2 cups water plus 0.5 cup extra beef broth plus 1 tablespoon Worcestershire sauce

Important: Use enough liquid so it covers the ribs. Add water if needed.

Cooking Method Variations

This recipe can be adapted to your cookware. Choose the method that matches your schedule:

Method	Time	Heat Setting
Oven braise	3 hours	325°F (160°C)
Stovetop braise	2.5 hours	Low simmer
Slow cooker	8 hours	Low
Slow cooker	5 hours	High
Pressure cooker	1 hour	High pressure
Instant Pot	45 to 60 minutes	High pressure, then natural release

Flavor Variations and Presentation Ideas

Chunky vs smooth sauce: Strain for a smoother finish, or keep it chunky for a cozy feel.
Restaurant-style plating: Some restaurants serve ribs without bones after removing attached fatty bits for a cleaner presentation.

Serving idea: Spoon sauce over creamy mashed potatoes or polenta to catch every drop.
Tenderness check: Test with a fork. If it resists, keep braising and check again every 15 to 20 minutes.

Quick nutrition snapshot (per serving): 545 calories, 44g protein, and 28g fat. Sodium is 1101mg, so if you’re watching salt, consider using your stock wisely and taste the sauce after simmering.

How to Store Red Wine Braised Short Ribs: Best Practices

These braised beef short ribs are ideal for leftovers, and correct storage helps keep them safe and tasty.

Refrigeration

Cool the ribs and sauce to room temperature.
Store in an airtight container.
Refrigerate up to 3 to 4 days.

Freezing

Freeze in portions for easier meal prep.
Use freezer-safe containers and leave a little space for expansion.
Freeze up to 2 to 3 months for best quality.

Reheating

Reheat gently on the stove over low heat, or in the microwave in short intervals.
If the sauce thickened in the fridge, add a splash of water or broth.
Heat until steaming hot throughout.

Meal Prep Considerations

For best texture, store meat and sauce together so the ribs stay moist. If you’re making multiple servings, portion them with sauce so you’re not reheating and simmering the entire batch each time.

FAQs: Frequently Asked Questions About Red Wine Braised Short Ribs

What are beef short ribs best for in recipes like red wine braised short ribs?

Beef short ribs shine in slow-cooking dishes like red wine braised short ribs because their tough connective tissues break down over low heat, turning the meat fork-tender and fall-off-the-bone. The generous marbling adds rich flavor and juiciness, outperforming leaner cuts. They’re perfect for braising, where they’re submerged in liquid like red wine, broth, and aromatics for hours. In this recipe, sear the ribs first for a caramelized crust via the Maillard reaction, then braise at 325°F for 3 hours in the oven. Avoid quick cooking methods unless slicing thin for Asian styles like Korean BBQ. Expect 1-2 ribs per serving; they pair well with creamy mashed potatoes to soak up the sauce. (92 words)

How long to braise short ribs in red wine?

Braising time for red wine braised short ribs depends on the method: Oven at 325°F/160°C takes 3 hours; stovetop needs 2.5 hours with occasional stirring; slow cooker requires 8 hours on low or 5 on high; pressure cooker or Instant Pot finishes in 45-60 minutes on high pressure followed by natural release. Always sear ribs first for flavor, then cover with red wine, broth, onions, carrots, garlic, and herbs. Test tenderness by probing with a fork—the meat should pull easily from the bone. Bone-in ribs take slightly longer than boneless. Rest 10-15 minutes post-cooking for juicier results. Adjust for 3-4 lbs of ribs serving 4-6 people. (112 words)

Can I use cheap red wine for braised short ribs?

Yes, inexpensive table red wine works perfectly for red wine braised short ribs—no need for pricey bottles. During 3-hour braising, most alcohol evaporates (around 75-85% after 2.5 hours), leaving behind fruity, tannic notes that meld with beef richness. Choose a dry red like Cabernet Sauvignon, Merlot, or Malbec under $10; avoid sweet wines like Port. Use 2 cups per 3-4 lbs ribs, mixed with beef broth. If substituting, try cranberry juice with balsamic for tartness or pomegranate juice for depth. Taste the sauce midway and adjust salt. This keeps the dish budget-friendly at under $5 per serving while delivering restaurant-quality results. (108 words)

What can replace red wine in short ribs braise?

For alcohol-free red wine braised short ribs, mix 1.5 cups beef broth, 0.5 cup water, and 2 tbsp Worcestershire sauce or balsamic vinegar to mimic wine’s acidity and depth. Add a splash of pomegranate or cranberry juice for fruitiness. Dark grape juice diluted with broth (3:1 ratio) also works well. These keep the sauce rich without overpowering the beef. For 3-4 lbs ribs, braise as usual at 325°F for 3 hours. Non-alcoholic reds like Fre or Ariel Cabernet Sauvignon are direct swaps. This substitution maintains tenderness and flavor, ideal for family dinners or dietary needs—total cost stays low. (98 words)

How do I fix thin sauce or too much fat in red wine braised short ribs?

If the sauce is thin after braising short ribs, strain out solids, then simmer uncovered on stovetop over medium heat for 10-20 minutes until syrupy—aim for coating-back-of-spoon consistency. For fat removal, pour into a fat separator or tall jug; let sit 10-30 minutes as fat rises, then skim with a spoon or turkey baster. Refrigerate overnight for easier skimming (fat solidifies). Thicken further with 1 tsp cornstarch slurry if needed. Straining is optional for chunkier texture with veggies. These steps yield a glossy, restaurant-style sauce perfect over polenta or potatoes. Always taste and season post-reduction. (102 words)