Red Wine Braised Beef Short Ribs

Imperial November 8, 2026November 8, 2026

Quick Recipe Version (TL;DR)

Red Wine Braised Beef Short Ribs: Rich, fall-apart-tender beef, tender vegetables, and a silky red wine sauce make this a wonderfully luxurious alternative to Christmas roast beef.

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: Approximately 4 hours 15 minutes, including 3 hours 15 minutes of oven braising
Total Time: Approximately 4 hours 40 minutes

Quick Ingredients

5 pounds (2.27 kg) bone-in, English-cut beef short ribs, about 6 large pieces
1 1/2 teaspoons (9 g) fine sea salt and 1 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
1 large yellow onion, roughly chopped; 3 medium carrots, cut into 1 1/2-inch pieces; 2 celery ribs, cut into 1/2-inch pieces
6 garlic cloves, minced, and 2 tablespoons tomato paste
3 cups (720 ml) dry red wine
2 cups (480 ml) low-sodium beef stock, plus up to 1 cup (240 ml) more as needed
2 rosemary sprigs, 6 thyme sprigs, and 2 dried bay leaves
1 tablespoon (14 g) cold unsalted butter
1 tablespoon chopped fresh parsley, optional, for serving

Do This

1. Heat the oven to 325°F (163°C). Pat the ribs dry and season with 1 teaspoon salt and 3/4 teaspoon pepper.
2. Heat the oil in a large Dutch oven. Brown the ribs in batches over medium-high heat, about 20 minutes total; transfer to a plate.
3. Leave 2 tablespoons fat in the pot. Cook the onion, carrots, and celery with the remaining salt and pepper for 9 minutes; add the garlic for 1 minute, then the tomato paste for 2 minutes.
4. Add the wine, scrape up the browned bits, and simmer for 10 minutes, until reduced by about half. Add 2 cups stock, rosemary, thyme, and bay leaves.
5. Return the ribs and their juices to the pot. Add extra stock only if needed to bring the liquid halfway to two-thirds up the meat. Cover and braise for 3 hours 15 minutes, or until fork-tender.
6. Lift out the ribs and reserve the carrot pieces. Strain and skim the braising liquid, then simmer for 12–15 minutes until glossy and lightly thickened. Remove from the heat and whisk in the butter.
7. Spoon the sauce over the ribs and carrots. Garnish with parsley, if using, and serve with mashed potatoes, polenta, or crusty bread.

Why You’ll Love This Recipe

Deep flavor without complicated techniques: A good sear, a splash of wine, and a gentle braise do most of the work.
Beautifully tender beef: Slow cooking turns collagen-rich short ribs into succulent meat that yields easily to a fork.
A naturally silky sauce: Reduced braising juices and a little cold butter create a luxurious finish without cream or flour.
Perfect for holiday entertaining: Make the ribs a day ahead for easier fat removal and wonderfully relaxed serving.

Grocery List

Meat: 5 pounds bone-in, English-cut beef short ribs.
Produce: 1 large yellow onion, 3 medium carrots, 2 celery ribs, 1 head garlic, fresh rosemary, fresh thyme, and optional fresh parsley.
Dairy: Unsalted butter.
Pantry: Olive oil, tomato paste, low-sodium beef stock, dried bay leaves, fine sea salt, and black pepper.
Wine: One 750 ml bottle of dry red wine; you will use 720 ml.
Optional accompaniments: Ingredients for mashed potatoes or creamy polenta, or a loaf of crusty bread.

Full Ingredients

For the Beef

5 pounds (2.27 kg) bone-in, English-cut beef short ribs, about 6 large pieces, each approximately 2–2 1/2 inches thick
1 teaspoon (6 g) fine sea salt
3/4 teaspoon freshly ground black pepper
2 tablespoons (30 ml) olive oil

For the Vegetables and Braising Liquid

1 large yellow onion, about 10 1/2 ounces (300 g), roughly chopped
3 medium carrots, about 9 ounces (255 g), peeled and cut into 1 1/2-inch (4 cm) pieces
2 celery ribs, about 3 1/2 ounces (100 g), cut into 1/2-inch (1.3 cm) pieces
1/2 teaspoon (3 g) fine sea salt
1/4 teaspoon freshly ground black pepper
6 garlic cloves, minced
2 tablespoons (32 g) tomato paste
3 cups (720 ml) dry red wine, such as Merlot, Cabernet Sauvignon, or Côtes du Rhône
2 cups (480 ml) low-sodium beef stock, plus up to 1 cup (240 ml) more as needed for braising or reheating
2 fresh rosemary sprigs, each about 4 inches long
6 fresh thyme sprigs
2 dried bay leaves

For Finishing and Serving

1 tablespoon (14 g) cold unsalted butter, cut into small cubes
1 tablespoon chopped fresh parsley, optional
Mashed potatoes, creamy polenta, or crusty bread, optional, for serving

Red Wine Braised Beef Short Ribs – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and season the ribs

Place a rack in the lower-middle position and heat the oven to 325°F (163°C). Set out a heavy, oven-safe 6- to 7-quart Dutch oven with a tight-fitting lid.

Pat the short ribs thoroughly dry with paper towels. Trim away any very thick, hard exterior fat, but leave the marbling and connective tissue intact. Season all sides with 1 teaspoon fine sea salt and 3/4 teaspoon black pepper.

Step 2: Brown the beef in batches

Heat the olive oil in the Dutch oven over medium-high heat until shimmering. Add half the ribs, leaving space between them. Brown the broad, meaty sides for 3–4 minutes per side, then briefly brown any accessible edges. Repeat with the remaining ribs, allowing approximately 20 minutes total for both batches.

Transfer the browned ribs to a plate. Reduce the heat if the browned bits on the bottom of the pot begin to turn black; you want deep brown flavor, not burnt residue.

Step 3: Soften the vegetables

Carefully pour off excess rendered fat, leaving approximately 2 tablespoons in the pot. Reduce the heat to medium. Add the onion, carrots, celery, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.

Cook for 9 minutes, stirring occasionally, until the onion softens and the vegetables begin to color. Add the garlic and cook for 1 minute, stirring so it does not scorch.

Step 4: Build the red wine base

Stir in the tomato paste and cook for 2 minutes, until it darkens slightly and coats the vegetables. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release the browned bits.

Bring to a lively simmer and cook, uncovered, for approximately 10 minutes, until the wine has reduced by about half. Stir in 2 cups beef stock, then add the rosemary, thyme, and bay leaves.

Step 5: Cover and braise until tender

Return the short ribs and any accumulated juices to the pot, arranging them in a snug single layer with the meaty sides facing upward where possible. The liquid should reach halfway to two-thirds up the ribs, rather than completely covering them. Add some of the extra stock only if necessary.

Bring the liquid to a gentle simmer, cover tightly, and transfer to the oven. Braise for approximately 3 hours 15 minutes. Check after 2 hours 45 minutes: the meat is ready when a fork slides in with very little resistance and the meat is loosening from the bones.

If the ribs still feel firm, continue cooking in 20-minute increments. Size and thickness affect tenderness, so allow extra time if needed. If the liquid falls below one-third of the ribs, add 1/4 cup (60 ml) stock at a time.

Step 6: Strain and skim the braising liquid

Carefully lift the tender ribs onto a warm platter using a wide spatula or large spoon; tongs alone may pull the meat apart. Loosely cover with foil. Use a slotted spoon to reserve the carrot pieces, handling them gently because they will be very soft.

Remove and discard the herb stems and bay leaves. Strain the remaining braising liquid through a fine-mesh sieve into a heatproof jug or bowl, pressing the onion and celery lightly to extract their juices. Discard the strained solids. Let the liquid stand briefly, then skim off the surface fat with a spoon or use a fat separator.

Step 7: Reduce the sauce and finish with butter

Return the skimmed liquid to the Dutch oven and bring to a steady simmer over medium to medium-high heat. Cook uncovered for 12–15 minutes, stirring occasionally, until reduced to approximately 2 cups (480 ml), or until it lightly coats the back of a spoon. The sauce should be glossy and pourable, not thick like gravy.

Remove the pot from the heat and whisk in the cold butter until fully incorporated. Taste before adding any extra seasoning, since reduction concentrates the salt. If the sauce becomes too thick or intense, stir in reserved stock, 1 tablespoon (15 ml) at a time. Do not boil vigorously after adding the butter.

Step 8: Warm gently and serve

Return the ribs and reserved carrots to the sauce. Set over low heat for 2–3 minutes, spooning sauce over the meat until everything is warmed through without boiling.

Place one large short rib on each plate with a few carrot pieces and a generous spoonful of sauce. Finish with the chopped parsley, if using. Serve with mashed potatoes, creamy polenta, or crusty bread to catch every bit of the rich red wine sauce.

Pro Tips

Choose the right cut: Ask for thick, English-cut short ribs, not thin flanken-cut strips. Look for well-marbled pieces of similar thickness so they cook evenly.
Dry beef browns better: Patting the ribs dry and leaving room between them creates a flavorful crust instead of steaming the meat.
Use wine you enjoy drinking: A reasonably priced dry red is ideal. Avoid sweet wine and salted cooking wine.
Trust the fork test: Short ribs can look cooked before their connective tissue has softened. If they resist a fork, they usually need more covered cooking time.
Skim before reducing: Removing excess rendered fat is the difference between a silky sauce and a greasy one.

Variations

Mushroom short ribs: Brown 8 ounces (225 g) quartered cremini mushrooms in 1 tablespoon olive oil in a separate skillet for 8–10 minutes. Stir them into the finished sauce with the ribs and carrots.
Alcohol-free braise: Replace the 3 cups wine with 2 3/4 cups (660 ml) additional low-sodium beef stock and 1/4 cup (60 ml) unsweetened red grape juice. Add 1 tablespoon balsamic vinegar. Simmer this mixture for 5 minutes rather than reducing it by half, then proceed with the original 2 cups stock. Add only as much liquid as the pot needs to reach the proper braising level; the finished sauce may need a longer reduction.
Boneless short ribs: Use 3 1/2 pounds (1.6 kg) thick-cut boneless beef short ribs. Begin checking for tenderness after 2 hours 30 minutes, and add only enough stock to reach halfway to two-thirds up the meat.

Storage & Make-Ahead

For the easiest holiday meal, braise the ribs 1 day ahead. After cooking, strain the liquid, reserve the carrots, and skip the final reduction and butter. Divide the ribs, carrots, and liquid among shallow containers and refrigerate promptly, within 2 hours of cooking. Once chilled, cover tightly. The next day, lift off the solidified fat.

To reheat the whole batch, place the ribs, carrots, and defatted liquid in a covered Dutch oven at 300°F (149°C) for 45–60 minutes, until the meat reaches 165°F (74°C) in the center. Add 1/4 cup (60 ml) stock if the liquid looks low. Remove the ribs and carrots, reduce the sauce as directed, and whisk in the butter just before serving.

Refrigerate leftovers in their sauce for 3–4 days, counting from the original cooking day, or freeze in airtight containers for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat gently, covered, until the meat reaches 165°F (74°C).

Nutrition (per serving)

Estimated for one-sixth of the ribs, vegetables, and sauce, excluding optional accompaniments. Actual values vary with rib size, bone weight, stock brand, and the amount of rendered fat removed.