These red wine braised short ribs are cooked low and slow in a Dutch oven until fall-off-the-bone tender. The rich sauce and deep beefy flavor deliver cozy, melt-in-your-mouth comfort every time!

Red wine braised short ribs served over creamy mashed potatoes with a rich sauce and fresh thyme.

This post may contain affiliate links. Read disclosure policy.

Slow-Braised Short Ribs in Red Wine Sauce

If you’re craving a comfort food dinner that feels like something you’d order at a restaurant but is still easy to make at home, these red wine braised short ribs are the perfect choice. They’re rich, cozy, and ideal for cooler nights when you want a meal that feels a special.

Beef short ribs are quickly seared, then slowly braised in a Dutch oven with a simple red wine sauce until they’re fall-apart tender. That slow simmer builds deep flavor and creates a rich sauce I love to serve over creamy mashed potatoes for Sunday dinner or special occasions.

Ingredients Notes

Ingredients for red wine braised beef short ribs including short ribs, wine, broth, and vegetables.

Find the full printable recipe with specific measurements below.

  • Beef short ribs: Bone-in short ribs add the most flavor as they braise. Look for thick, meaty ribs with good marbling. If using a full rack, cut between the bones into individual pieces.
  • Red wine: A dry red wine like Pinot Noir adds richness and depth, with most of the alcohol cooking off during the long braise. You can substitute extra beef broth, water, and a splash of Worcestershire sauce if needed.
  • Beef broth: Use low-sodium beef stock so you can adjust seasoning as the sauce reduces.
  • Aromatics and herbs: Onion, garlic, carrots, tomato paste, rosemary, and bay leaves create a rich, savory sauce with balanced flavor.

How to Make Red Wine Braised Short Ribs

Sprinkle beef short ribs all over with salt and pepper. Rest for 15-20 minutes.

Raw bone-in beef short ribs seasoned with salt and pepper on a tray.

In a large Dutch oven, heat oil over medium-high heat. Add ribs and sear 5 to 7 minutes, or until brown on all sides. Repeat until all ribs are browned.

Saute onion, then garlic and carrots. Add the tomato paste then the braising liquid including red wine, broth, fresh rosemary sprigs and bay leaves. Return ribs to the pot ensuring each is submerged into liquid then cover the place in the oven.

Seasoned beef short ribs seared in a Dutch oven before braising.
Beef short ribs braising in red wine broth with carrots and herbs.

Slow cook for 3 hours or until the meat falls off the bone with a fork. Remove ribs, being careful to keep the meat on the bones. Cover with foil to keep warm.

Rich red wine braising sauce reducing in a Dutch oven with wooden spoon.
Dutch oven red wine braised short ribs simmered in a rich, savory sauce.

Strain liquid through a sieve, pressing any juices out of the vegetables. Return sauce to pot. Simmer over medium heat, stirring until reduced by half. Season with salt and pepper.

Return short ribs to the pot then serve ribs on a plate and use a spoon to add sauce over the top.

Recipe Tips

  • Braised short ribs without red wine: Nearly 100% of the alcohol in the wine will evaporate during cooking, however you can replace it with 1/2 extra cup of beef broth, 1 1/2 cups water, and 1 Tablespoon Worcestershire sauce.
  • Use a heavy pot. I prefer a Dutch oven with a tight fitting lid as it distributes heat evenly and made for slow cooking. Any oven safe, heavy bottomed pot will work.
  • Short ribs. I prefer using in bone-in short ribs as the bone provides more flavor, but you can boneless short ribs or beef tips.
  • Don’t rush the process. All ovens cook differently and your Dutch oven short ribs may take up to 4 hours. Don’t increase the temperature, low and slow is best.

Serving Suggestions

This comfort food meal is best served over mashed potatoes or this mashed potato casserole. For a full meal, try this Parmesan roasted broccoli and a basket of dinner rolls, too!

Fork-tender red wine braised short ribs served over creamy mashed potatoes.

More comfort food meals to try crockpot beef stew, crockpot brisket and BBQ pulled pork.

More Slow Cooked Beef Recipes

See all
See all
Red wine braised short ribs served over creamy mashed potatoes with a rich sauce and fresh thyme.

Braised Short Ribs

5 from 8 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6
These red wine braised short ribs are cooked low and slow in a Dutch oven until fall-off-the-bone tender. The rich sauce and deep beefy flavor deliver cozy, melt-in-your-mouth comfort!
Print Pin This! Rate

Video

Ingredients 

  • 6 beef short ribs or beef tips , bone-in
  • 1 ½ teaspoons Kosher salt , plus more to taste
  • 1 ½ teaspoons ground black pepper , plus more to taste
  • 2-3 Tablespoon olive oil
  • 3 cloves garlic , crushed
  • 1 yellow onion , chopped
  • 2 carrots , peeled and chopped
  • 2 Tablespoons tomato paste
  • 1 cup dry red wine (Pinot Noir)
  • 2 cups low-sodium beef stock
  • 1 sprig rosemary
  • 2 bay leaves

For serving: Mashed potatoes

Instructions

  • Prep. Sprinkle beef short ribs all over with 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Allow to sit 15-20 minutes.
  • Preheat the oven to 325°F. In a large, ovenproof pot, heat 2-3 Tablespoons oil over medium-high heat. Add half the ribs and sear 5 to 7 minutes, or until brown on all sides. Remove and repeat with remaining ribs.
  • Turn down heat to medium. Add the chopped onion and cook 3 minutes, or until translucent. Stir in 3 cloves garlic and 2 large chopped carrots and cook 5 minutes, or until tender. Stir in 2 Tablespoons tomato paste. Next, add 1 cup red wine, 2 cups broth, 1 sprig rosemary, and 2 bay leaves, stirring until tomato paste is dissolved. Return ribs to the pot, being sure each one is submerged in liquid. Cover with a lid and place in oven.
  • Cook 3 hours, or until the meat falls off the bone with a fork. Remove ribs, being careful to keep the meat on the bones. Cover with foil to keep warm.
  • Strain liquid through a sieve, pressing any juices out of the vegetables (skip for a chunkier sauce). Return sauce to pot. Simmer over medium heat, stirring until reduced by half. Season with salt and pepper.
  • Serve ribs on a plate with sauce spooned over the top.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Red wine: The alcohol in the wine will evaporate during cooking, however you can also replace the win with an extra cup of beef broth. Mix it with 2 Tablespoons red wine vinegar. 
Slow Cooker: Cook on low for 6-8 hours or until tender. 
Store: Cool completely then store in an airtight container up to 5 days in the refrigerator.
Freeze: Store in a freezer safe container up to 3 months. Thaw overnight in the refrigerator and reheat in the oven, on the stove or in the microwave.

Nutrition

Calories: 430kcal, Carbohydrates: 49g, Protein: 16g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 4mg, Sodium: 4788mg, Potassium: 1922mg, Fiber: 8g, Sugar: 19g, Vitamin A: 20905IU, Vitamin C: 28mg, Calcium: 160mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Cooking Variations

I prefer braising short ribs in the oven using a Dutch oven since it produces the best flavor and allows the sauce to develop rich depth as it slowly cooks. That said, here are a few alternative methods if needed:

  • Stovetop:
    Simmer covered over low heat for about 2½ hours, until the ribs are fork tender.
  • Slow cooker:
    Sear the ribs and sauté the vegetables in a skillet, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 5 hours. Strain and reduce the sauce on the stovetop before serving.
  • Instant Pot:
    Sear the ribs using sauté mode, then add remaining ingredients. Cook on high pressure for 45 minutes with a 15-minute natural release.