I just made a French Short Ribs Recipe that turned into insanely tender meat and a sauce so addictive I’m not proud I scraped the pan, keep scrolling.

Jump to Recipe

I’m obsessed with Red Wine Beef Ribs because the meat falls apart and the sauce tastes like actual dinner glory. I love how a deep red wine note hits first, then garlic and fresh thyme show up and keep hitting your fork.

It’s messy in the best way, real meat, real sauce, real satisfaction. I want this on every bad-week recovery menu and for that friend who only eats red meat.

Beef Rib Dinner Ideas? This one’s the loudest, richest option I know.

Bring napkins. Bring people who will fight for the last bone.

Seriously trust.

Ingredients

Print Recipe (No Advertisments)

Short ribs: rich, meaty comfort, falls-off-the-bone good.
Salt and pepper: basic seasoning, makes everything pop.
Olive oil: gives a nice sear and a little fruitiness.
Butter: adds silky richness and glossy sauce finish.
Flour (optional): light dusting for a slightly thicker sauce.
Yellow onions: sweet base, soft and cozy once braised.
Carrots: earthy sweetness and a bit of bite.
Celery: subtle savory backbone, keeps it grounded.
Garlic: punchy, aromatic, you’ll smell it before tasting.
Tomato paste: concentrated tomato punch and deep color.
Crushed or diced tomatoes: bright acidity and chunky texture.
Red wine: bold, tannic warmth, use one you’d drink.
Beef stock: savory liquid that makes the sauce meaty.
Bay leaves: herbal background note, not meant to eat.
Thyme sprigs: little aromatic pops throughout the sauce.
Rosemary (optional): piney note, use sparingly so it’s not sharp.
Worcestershire: umami boost, brings savory depth and tang.
Brown sugar or honey (optional): softens acidity with gentle sweetness.
Fresh parsley: bright finish, a fresh green lift.

Ingredient Quantities

4 to 5 pounds bone in beef short ribs, trimmed of excess fat

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

2 tablespoons unsalted butter

1/4 cup all purpose flour (for dusting, optional)

2 large yellow onions, roughly chopped

3 medium carrots, peeled and chopped into chunks

2 stalks celery, chopped

4 cloves garlic, smashed or minced

2 tablespoons tomato paste

1 cup crushed tomatoes or one 14 ounce can diced tomatoes

1 1/2 to 2 cups full bodied red wine (Cabernet, Merlot or Pinot Noir — use something you’d drink)

2 to 3 cups beef stock or beef broth, enough to come mostway up the ribs

2 bay leaves

4 to 6 sprigs fresh thyme

1 sprig fresh rosemary (optional)

1 tablespoon Worcestershire sauce

1 teaspoon brown sugar or honey (optional, balances acidity)

Fresh parsley, chopped, for finishing (optional)

How to Make this

Print Recipe (No Advertisments)

1. Pat the short ribs dry, season generously with salt and pepper, and optionally dust lightly with flour to help form a crust; shake off excess flour.

2. Heat olive oil and butter in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering, then brown the ribs in batches 3 to 4 minutes per side; don’t overcrowd the pot. Transfer ribs to a plate.

3. Reduce heat to medium, add onions, carrots and celery, cook until softened and starting to brown about 8 minutes, scraping up browned bits from the bottom.

4. Add garlic and tomato paste, cook 1 minute to bloom flavors; then stir in crushed or diced tomatoes and cook 2 minutes.

5. Pour in the red wine to deglaze, scraping any fond from the pot, and let it reduce about 3 to 5 minutes so the alcohol cooks off a bit.

6. Return the ribs to the pot, add beef stock until it comes most of the way up the ribs (you want some meat peeking out), add bay leaves, thyme sprigs, rosemary if using, Worcestershire sauce and brown sugar or honey if using; bring to a gentle simmer.

7. Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise until ribs are fork tender, about
2.5 to 3 hours; check once halfway and spoon some liquid over the ribs.

8. When done, remove ribs to a platter and tent with foil. Strain sauce into a saucepan, skim off excess fat, then simmer to reduce until slightly thickened, taste and adjust seasoning with salt, pepper and a splash more Worcestershire or a pinch of sugar if needed.

9. Return ribs to sauce to warm briefly, or spoon sauce over when plating. Garnish with chopped parsley for brightness.

10. Serve over mashed potatoes, creamy polenta or buttered noodles. Leftovers taste even better the next day, and you can chill the sauce to remove more fat before reheating.

Equipment Needed

1. Large Dutch oven or heavy ovenproof pot (big enough for 4 to 5 lbs of ribs)
2. Tongs (for browning and moving ribs)
3. Chef’s knife and cutting board (for onions, carrots, celery)
4. Wooden spoon or sturdy spatula (for scraping and stirring)
5. Measuring cups and spoons
6. Fine mesh strainer or sieve (to strain the sauce)
7. Medium saucepan (to reduce the strained sauce)
8. Rimmed baking sheet or large plate (to hold browned ribs)
9. Oven mitts and aluminum foil (for tenting the ribs and safe oven handling)

FAQ

Q: Can I use boneless short ribs instead of bone in?

A: Yes, you can, but bone in ribs give more flavor and a nicer mouthfeel. Boneless will cook a bit faster and can be easier to portion, so check them earlier for tenderness.

Q: Do I have to dust the ribs with flour?

A: No, it is optional. Flour helps thicken the braising liquid and gives a slightly richer crust when searing, but you can skip it for a lighter sauce or if you want gluten free.

Q: My wine is expensive, should I still use it?

A: Use a wine you'd drink, not the cheapest box wine, but you don't need top shelf either. Cooking concentrates flavors, so mid-range Cabernet, Merlot or Pinot Noir works great.

Q: How long do I braise the ribs and at what temperature?

A: Braise low and slow, about 2.5 to 3 hours at 325°F (160°C) until meat is falling off the bone. Oven times vary, so check after 2 hours and every 30 minutes after that for tenderness.

Q: Can I make this ahead or freeze it?

A: Absolutely. It actually tastes better the next day after flavors meld. Cool, refrigerate up to 3 days or freeze up to 3 months. Reheat gently on the stovetop or in a low oven.

Q: How do I get a glossy, well balanced sauce?

A: Remove ribs and skim excess fat, then simmer the braising liquid to reduce, taste and adjust with a little brown sugar or honey if too acidic, and finish with a pat of butter or a splash of stock for shine. Strain if you want a smooth sauce.

Red Wine Braised Beef Short Ribs: Luxurious Comfort Food Recipe Substitutions and Variations

Beef short ribs: swap for 3 to 4 pounds bone-in chuck roast or beef shank. They braise similarly and give great beefy flavor, just cut into big chunks and cook until fork tender.
Red wine: use 1 1/2 cups dark beer (stout or porter) or 1 1/2 cups beef stock plus 2 tablespoons balsamic vinegar for acidity. Both add depth if you dont want wine.
Beef stock: replace with low-sodium chicken stock or a rich vegetable stock. Theyre lighter so you might reduce added water or simmer a bit longer to concentrate flavors.
Fresh thyme/rosemary: substitute 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary, or 1 tablespoon Herbes de Provence. Dried herbs need to be added earlier so they have time to mellow into the sauce.

Pro Tips

– Brown in batches and dont rush it. Good browning gives the sauce real depth, so let the ribs get a deep crust before you flip. If the pan looks too crowded the meat will steam not brown, so do smaller batches and keep the heat hot but not smoking.

– Save and skim the fat. After braising chill the sauce or skim with a big spoon so the final sauce isnt greasy. If you want extra glossy sauce, chill to firm the fat, remove it, then gently rewarm and reduce.

– Use wine youd actually drink and reduce well. Pour in the wine and let it cook down until you can smell the fruit but not harsh alcohol. That concentrated flavor makes the sauce taste richer without needing extra salt.

– Let it rest overnight if you can. Short ribs usually taste even better the next day because the flavors meld. Reheat gently, add a splash of stock or water if the sauce thickened too much, and finish with fresh parsley for brightness.

Red Wine Braised Beef Short Ribs: Luxurious Comfort Food Recipe

Recipe by Bob Jones

0.0 from 0 votes

I just made a French Short Ribs Recipe that turned into insanely tender meat and a sauce so addictive I’m not proud I scraped the pan, keep scrolling.

Servings

servings

Calories

800

kcal

Equipment: 1. Large Dutch oven or heavy ovenproof pot (big enough for 4 to 5 lbs of ribs)
2. Tongs (for browning and moving ribs)
3. Chef’s knife and cutting board (for onions, carrots, celery)
4. Wooden spoon or sturdy spatula (for scraping and stirring)
5. Measuring cups and spoons
6. Fine mesh strainer or sieve (to strain the sauce)
7. Medium saucepan (to reduce the strained sauce)
8. Rimmed baking sheet or large plate (to hold browned ribs)
9. Oven mitts and aluminum foil (for tenting the ribs and safe oven handling)

Ingredients

4 to 5 pounds bone in beef short ribs, trimmed of excess fat
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup all purpose flour (for dusting, optional)
2 large yellow onions, roughly chopped
3 medium carrots, peeled and chopped into chunks
2 stalks celery, chopped
4 cloves garlic, smashed or minced
2 tablespoons tomato paste
1 cup crushed tomatoes or one 14 ounce can diced tomatoes
1 1/2 to 2 cups full bodied red wine (Cabernet, Merlot or Pinot Noir — use something you'd drink)
2 to 3 cups beef stock or beef broth, enough to come mostway up the ribs
2 bay leaves
4 to 6 sprigs fresh thyme
1 sprig fresh rosemary (optional)
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar or honey (optional, balances acidity)
Fresh parsley, chopped, for finishing (optional)

Directions

Pat the short ribs dry, season generously with salt and pepper, and optionally dust lightly with flour to help form a crust; shake off excess flour.
Heat olive oil and butter in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering, then brown the ribs in batches 3 to 4 minutes per side; don’t overcrowd the pot. Transfer ribs to a plate.
Reduce heat to medium, add onions, carrots and celery, cook until softened and starting to brown about 8 minutes, scraping up browned bits from the bottom.
Add garlic and tomato paste, cook 1 minute to bloom flavors; then stir in crushed or diced tomatoes and cook 2 minutes.
Pour in the red wine to deglaze, scraping any fond from the pot, and let it reduce about 3 to 5 minutes so the alcohol cooks off a bit.
Return the ribs to the pot, add beef stock until it comes most of the way up the ribs (you want some meat peeking out), add bay leaves, thyme sprigs, rosemary if using, Worcestershire sauce and brown sugar or honey if using; bring to a gentle simmer.
Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise until ribs are fork tender, about
5 to 3 hours; check once halfway and spoon some liquid over the ribs.
When done, remove ribs to a platter and tent with foil. Strain sauce into a saucepan, skim off excess fat, then simmer to reduce until slightly thickened, taste and adjust seasoning with salt, pepper and a splash more Worcestershire or a pinch of sugar if needed.
Return ribs to sauce to warm briefly, or spoon sauce over when plating. Garnish with chopped parsley for brightness.
Serve over mashed potatoes, creamy polenta or buttered noodles. Leftovers taste even better the next day, and you can chill the sauce to remove more fat before reheating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.