Red Wine Braised Short Ribs Recipe

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. So perfect served over a bed of creamy polenta or sour cream mashed potatoes.

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

My friends and I absolutely love Korean braised short ribs. They’re just the most perfect, savory, fall-off-the-bone ribs — plus they go perfectly with all of my favorite side dishes.

So when I thought about main dishes that are great when hosting company or planning a holiday dinner, I immediately remembered this red wine braised short rib recipe. Not only is it absolutely mouthwatering, but it’s easy to make ahead of time and easy to make a lot of!

These slow braised short ribs can either be prepared a day ahead, or the day of, and all of the work is done hours before dinner time. 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 they’re impressive too. You will be receiving all of the chef praise you deserve.

red wine braised short ribs and mashed potatoes in white bowl

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!

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 dutch oven (or saucepan) 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.

Puree vegetables:

While the short ribs are browning, 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 vegetables:

Once the ribs are browned, remove them to a plate and tent with foil to keep warm. Drain the fat from the pot and add remaining olive oil. Add the pureed vegetables and season generously with salt. Brown over high heat, without stirring, for 5 to 7 minutes.

top shot of red sauce puree in dutch oven

Make 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.

top shot of red sauce puree in dutch oven

Combine 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.

top shot of meat cooking in red sauce in dutch oven

Cool, season and serve:

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.

red wine braised short ribs and mashed potatoes in white bowl

Tips to make the best red wine braised short ribs:

  • 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.
  • If you want to make ahead, first prepare your short ribs as directed above. Allow to cool slightly and then place in the refrigerator overnight. The next day, 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.
short ribs and mashed potatoes in white bowl

What to serve with red wine braised 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.

Wine pairings for red wine braised short ribs:

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.

If you loved this these Red 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.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

More savory dinner recipes:

short ribs and mashed potatoes in white bowl

Red Wine Braised Short Ribs

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 recipes lets you enjoy the night while also serving a delicious, home-cooked meal.
4.03 from 42 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Servings: 6 servings

Ingredients

Short Ribs

  • 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
  • Water
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 2-3 teaspoons balsamic vinegar
  • Salt and pepper (to taste)
  • Creamy Polenta (for serving)

Instructions

Short Ribs

  • 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.

Notes

To Make Ahead: Prepare your short ribs as directed above. Allow to cool slightly and then place in the refrigerator overnight. The next day, 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.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 473kcal | Carbohydrates: 57g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 970mg | Potassium: 413mg | Fiber: 1g | Sugar: 10g | Vitamin A: 4050IU | Vitamin C: 3.3mg | Calcium: 274mg | Iron: 0.7mg

This post was originally published in 2016. It was updated in 2021 to add new photographs and information. The recipe remains the same. Enjoy!

23 thoughts on “Red Wine Braised Short Ribs Recipe”

  1. 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. 🤩

    Reply
  2. 5 stars
    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!

    Reply
    • 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!

      Reply
    • 5 stars
      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?

      Reply
    • 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.

      Reply
    • 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!

      Reply

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