Overhead shot of Shredded red wine braised short ribs on top of bowl of polenta with parmesan

Red Wine Braised Short Ribs

Course: Main Dish
Cuisine: American
Keyword: braised short ribs, red wine short ribs, short ribs
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Servings: 6 servings
Calories: 473 kcal
Red Wine Braised Short Ribs prepared in the oven are a perfect dinner party recipe because most of the work can be done ahead of time – Leaving you free to enjoy the night.


Short Ribs

  • 6 bone-in beef short ribs about 5 3/4 pounds
  • 1 onion
  • 2 ribs celery cut into ½-inch pieces
  • 2 carrots peeled and cut into ½-inch pieces
  • 2 cloves garlic smashed
  • 2 6 oz cans tomato paste
  • 2-3 teaspoon balsamic vinegar
  • 2 ½ cups dry red wine
  • Water
  • 1 bunch fresh thyme tied with kitchen string
  • 2 bay leaves
  • Kosher salt
  • Coarse ground black pepper
  • Olive oil


  • 4 cups milk
  • 4 cups water
  • 2 cups polenta
  • 3 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1/3 cup Parmesan grated


Short Ribs

  1. Dry the ribs thoroughly with paper towels and season generously with salt and pepper. Coat the bottom of an oven-safe heavy pot or dutch oven with olive oil 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 – If necessary, cook the ribs in batches.
  2. While the short ribs are browning, preheat your oven to 375 degrees. Puree all vegetables and garlic in a food processor or blender until finely chopped into a thick paste.
  3. Once browned, remove the ribs to a plate and tent with foil to keep warm. Drain the fat from the pot and add a fresh coating of 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.
  4. 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 your pot and place it in the hot oven. Allow to cook for 3 hours, checking periodically and adding more water if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking time, to allow the sauce to further reduce.
  5. 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.
  6. Serve the ribs on top of creamy polenta with additional braising liquid.

Creamy Polenta:

  1. In a large saucepan, bring the milk, water, butter and salt to a boil. Add the polenta and whisk constantly for 3 to 4 minutes.
  2. Reduce the heat to low, and simmer for 45 minutes, partially covered, stirring every 10 minutes or so, to prevent clumping.
  3. Off heat, stir in the parmesan and adjust the consistency with additional milk, if needed.

Recipe 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.

Nutrition Facts
Red Wine Braised Short Ribs
Amount Per Serving
Calories 473 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 35mg12%
Sodium 970mg42%
Potassium 413mg12%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 10g11%
Protein 12g24%
Vitamin A 4050IU81%
Vitamin C 3.3mg4%
Calcium 274mg27%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.