These red wine braised short ribs are the perfect, savory dinner party recipe! Easy to make ahead and then just pop in the oven to cook, this mouthwatering short ribs recipe lets you enjoy the night while also serving a delicious, home-cooked meal. These fall-apart tender ribs are perfect served over a bed of creamy polenta, egg noodles or sour cream mashed potatoes.
When I think about my favorite recipes that are great when hosting company or planning dinner parties, I always resort to these red wine braised short ribs. Not only is this dish absolutely mouthwatering, but it’s easy to make ahead of time and easy to make a lot of!
These beef ribs are super tender and served in a rich red wine sauce.
My favorite thing is that these slow braised short ribs can be prepared a day ahead of when you plan to serve them. Meaning that and all of the work is done hours before dinner time.
So, if you’re hosting company, that leaves you with plenty of time to be social with your guests and enjoy a glass of wine when they arrive!
Not only that, but this dish is super impressive. You will be receiving all of the chef praise you deserve when these flavorful short ribs hit the table.
Perfect to prep ahead!
Dinner at home with friends is so much fun. Cooking always brings an element of entertainment, and who doesn’t like hanging out in the kitchen? It seems that it always ends up being the gathering spot, no matter the occasion.
But, if you’re the one doing the cooking, I highly suggest that you go easy on yourself and plan a meal where you can do most of the work ahead of time.
That’s why I love these red wine braised short ribs so much. I just prepare them the night before and pop them into the fridge overnight to let the fats solidify. Then, the next day I scrape off that fatty layer and discard it, reheat the ribs on the stovetop, and serve!
🛒 Ingredients needed
- Short Ribs – You’ll want 6-8 bone in beef ribs, about 5 pounds.
- Veggies – Onion, celery, carrots.
- Tomato Paste
- Red Wine – Opt for a dry red wine like zinfandel, cabernet, or merlot.
- Olive Oil
- Thyme & Bay Leaves
- Balsamic Vinegar
- Kosher Salt + Black Pepper
📋 How to make red wine braised short ribs
Cook the ribs
First, dry the ribs thoroughly with paper towels and season generously with salt and pepper. Then, add your olive oil to a large dutch oven (or saucepan) and heat over medium-high heat. Once the oil is shimmering, add the short ribs and brown on all sides, approximately 2-3 minutes per side. The pot should not be overcrowded. Work in batches if necessary, so as to not overcrowd the pot.
Puree the vegetables
While you sear the short ribs, preheat the oven to 375 degrees, then puree all vegetables and garlic in a food processor or blender until finely chopped into a thick paste.
Brown the vegetables
Once the ribs are browned, remove them to a large plate and tent with foil to keep warm.
Drain the fat from the pot and add remaining olive oil. Pour in the pureed vegetables and season generously with salt. Brown over high heat, without stirring, for 5 to 7 minutes.
Make the red wine sauce
Add the tomato paste, stir, and let the vegetables brown for an additional 3 to 5 minutes.
Add the wine and, using a wooden spoon, scrape any bits from the bottom of the pan. Stir occasionally, letting this mixture reduce by half.
Combine the short ribs and sauce
At this point of the short ribs recipe oven style, you will return the ribs and any accumulated juices to the pot along with enough water to almost cover the meat. Add the thyme and bay leaves.
Cover the pot and place it in the hot oven. Allow to cook for 2 1/2 hours, checking periodically and adding more water if needed. Remove the lid and cook for 30 minutes longer, to allow the sauce to further reduce.
Cool, season and serve!
Using a slotted spoon or tongs, transfer the braised beef ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface.
Season the sauce to taste with salt and pepper, and add the vinegar.
✔️ Pro tips
- If you want to make a short rib recipe slow cooker friendly, you can follow all of the directions here, but instead of cooking on the oven, add your red wine braised short ribs slow cooker. Cook on LOW for 8-10 hours.
- If you prefer braised short ribs without wine, you can create a sauce with beef broth or homemade slow cooker bone broth. You can also dilute the wine with water if you still want to cook with the wine but want to taste the flavors less.
🕕 How to make ahead and store
You can make these short ribs up to three days ahead of when you plan to serve them. To make ahead, first prepare your short ribs as directed above. Allow to cool slightly and then place in the refrigerator.
When you plan to serve, scrape off any solidified fat that may rise to the surface. Bring the gravy and short ribs to a boil, reduce heat to a simmer and cook for 10-15 minutes, until heated through.
🍽 What to serve with short ribs
Falling off the bone tender meat cooked in red wine that results in a beautiful, silky, rich gravy. The short ribs can be served alongside buttered noodles, mashed potatoes or creamy polenta with a spoonful of the gravy on top. Round off the meal with an arugula salad or some glazed carrots and you’re set for the night.
🍷 Braised short ribs wine pairing
Of course, no dinner party is complete without a few good bottles of wine… And these red wine braised short ribs are just begging to be paired with big bold reds like a Cabernet Sauvignon, Cab Franc or Merlot.
🥘 More savory dinner recipes
- Smoked Short Ribs
- Short Rib Crostini with Cambozola Cheese Cherry Jam
- Red Wine Burgers Recipe
- Sous Vide Prime Rib Roast with Garlic Herb Butter
- One-Skillet Chicken with White Wine Mustard Cream Sauce
Did you try this red wine braised short ribs recipe?
If you loved these wine braised short ribs I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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PS – If you’ve got any leftovers, use them to make these Short Rib Crostini with Cambozola Cheese and Cherry Jam!
Red Wine Braised Short Ribs Recipe
- 4 Tablespoons olive oil (divided )
- 6-8 bone-in beef short ribs (about 5 pounds)
- 1 onion (cut into large pieces)
- 2 stalks celery (cut into large pieces)
- 3 carrots (peeled and cut into large pieces)
- 2 cloves garlic (peeled)
- 2 6-ounce cans tomato paste
- 2 ½ cups dry red wine
- 6 sprigs fresh thyme
- 2 bay leaves
- 2-3 teaspoons balsamic vinegar
- Salt and pepper (to taste)
- Creamy Polenta (for serving)
- Dry the ribs thoroughly with paper towels and season generously with salt and pepper. Add 2 Tbsp. olive oil to an oven-safe heavy pot or dutch oven and heat over high heat. Once the oil is shimmering, add the short ribs and brown on all sides, approximately 2-3 minutes per side. The pot should not be overcrowded. Work in batches if necessary.
- While the short ribs are browning, preheat the oven to 375 degrees.
- Puree all vegetables and garlic in a food processor or blender until finely chopped into a thick paste.
- Once ribs are browned, remove the ribs to a plate and tent with foil to keep warm. Drain the fat from the pot and add remaining 2 Tbsp. olive oil.
- Add the pureed vegetables and season generously with salt. Brown over high heat, without stirring, for 5 to 7 minutes.
- Add the tomato paste, stir, and let the vegetables brown for an additional 3 to 5 minutes. Add the wine and, using a wooden spoon, scrape any bits from the bottom of the pan. Stir occasionally, letting this mixture reduce by half.
- Once reduced, return the short ribs and any accumulated juices to the pot along with enough water to almost cover the meat. Add the thyme and bay leaves. Cover the pot and place it in the hot oven. Allow to cook for 2 1/2 hours, checking periodically and adding more water if needed. Remove the lid and cook for 30 minutes longer, to allow the sauce to further reduce.
- Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.
- Serve the ribs on top of creamy polenta with additional braising liquid.
Be sure to check out my tips on how to clean a dutch oven after using it.
Check out the web story here.
This post was originally published in 2016. It was updated in 2021 to add new photographs. And again in 2023 to add new content. The braised short ribs recipe remains the same. Enjoy!
32 thoughts on “Red Wine Braised Short Ribs (Fall Apart Tender!)”
I love this idea of an impressive dish like this that looks and tastes wonderful but also makes so much sense logistically!
I agree with Pech but I also love that this is a dish that can be prepared well in advance, leaving time to hang with your dinner guests and enjoy some pre-dinner wine!
Right?! It’s so much easier that way!
Oh wow this looks phenomenal! I love short ribs and I love polenta, so we need to make this ASAP
I hope you enjoy Amanda!
At first I thought, Really? Ribs would be so messy at a dinner table! But your recipe makes the dish delicious and easy to eat. Well done!
I’ve been wanting to try and make polenta so I am going to have to give this recipe a try 🙂 Looks delicious as always!
Thanks Megan – I hope you enjoy!
This was a perfect meal. I chose to serve your short ribs over whipped potatoes to cater to my guests tastes and so was able to prepare both dishes the day before. I placed each in ceramic ovenware and reheated in a 375 oven for 15 min. (The potatoes in a bain marie). I served with green beans sauted with garlic and pancetta.
The short ribs were magnifique!
Thank you. 🤩
I’m so happy you liked them Lisa! I agree – This is a perfect meal for company! I love your side dishes too!
If only one can tolerate a lot of beef fat, this is sinfully luschious.
I’m making this recipe on Thursday for new friends and I’m super excited! Would you mind sharing a serving recommendation? IE: should I serve the dishes family-style or already plated? I’m not an experienced chef and I appreciate your input. This looks delicious and beautiful!
Hi Lauren – This dish definitely looks great plated. It can get a bit sloppy to serve at the table. I hope that helps and I hope you love the recipe!!! Let me know how it worked for you. Cheers!
O.M.G. Soooooo good! Trimmed as much fat from the beef ribs as much as possible, followed the recipe only subbing rosemary for thyme as that’s all I had outside, and made it in a dutch oven the day before it was going to be served. The next day, once it was chilled and the fat congealed (I know, that doesn’t sound yummy), I skimmed off all the fat and reheated it for a mother-in-law visit – got oohs and aahs from the first bite from her and my husband and kids. Super tender, ridiculously delicious, and so easy to throw it in the oven and get on with other things while it cooked. I eat paleo so I subbed whipped savory sweet potatoes for the polenta, and then served honey glazed carrots and grilled asparagus on the side. She called this morning again to say how delicious dinner was. Thank you for an amazing recipe! I’d like to try this again, but in my slow cooker – any idea how long they’d need?
I’m so happy you liked it Pauline! In the slow cooker, they should take 4-6 hours on low or 6-8 hours on high. Hope that helps!
One of us has an allergy to wine – is there another liquid that I can substitute? It looks delicious!
I have had to substitute broths for wine. I go with Swanson Beef Broth, low sodium or sodium free. At the grocers, you can find different Brands of broths and stocks. I prefer Swanson. Good luck with you dish.
This meal looks incredible! Do you think I could make these in a cast iron skillet or would it not be deep enough?
Hi Courtney – Unfortunately I don’t think that a skillet will be deep enough as the liquid needs to cover the ribs…
Could i cook the ribs in my pressure cooker?
Hi Joanne! That’s a great idea. I need to give it a try myself, but it looks like you should cook for 45 minutes high pressure with a 15 minute natural pressure release at the end. Going to try soon and report back soon too!
Awesome recipe. Flavors and the sauce to die for. Oh it’s in the crock pot and I can’t wait. Maybe some red potatoes and a salad too. Sony forget some bread!
Can you make this with bone out short ribs? I prefer no bone
Hi Victoria – You sure can!
How long to cook if I double the recipe?
Hi Lis – Cook time should remain the same. Enjoy!
Do I purée the veggies raw first?
Hi Elizabeth – Yep, the veggies are pureed raw. Thanks!
Wonder if that works if its cooked on the stove instead of the oven?
I don’t have a slow cooker unfortunately.
Hi Phoebe – You can! I would simply simmer it on the stove for 1 1/2 hours covered, then 1 1/2 hours uncovered. Hope that helps!