I made Red Wine Beef Ribs with a glossy, fork-melting sauce that turns a plain Tuesday into a proper dinner worth lingering over.

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I’m obsessed with Red Wine Beef Ribs because they hit the deep, savory spot I crave after a long week. I love how the bone-in beef short ribs become this melt-apart thing, every bite sticky with dark, glossy sauce.

French Short Ribs vibes, but raw and real, rustic, untamed, and so serious about flavor. I adore the punch from dry red wine.

But mostly I love the weight of the plate, the meat that insists I sit down and actually enjoy dinner. Messy?

Yes. Worth it?

Absolutely. I mean, this is serious dinner stuff, honestly.

I’ll lick the plate clean.

Ingredients

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Bone-in short ribs: rich, sticky protein that makes the whole dish feel like comfort itself.
Kosher salt and pepper: simple punch, it’s how the meat wakes up.
Flour for dusting: gives a light crust and helps thicken that gorgeous sauce.
Olive or vegetable oil: browns the meat and keeps everything from sticking.
Yellow onions: sweet, soft layers that melt into the braise.
Carrots: earthy sweetness and a little bite to balance richness.
Celery: faint crunch and savory backbone, nothing fancy but needed.
Garlic: warm, toasty garlic notes that smell like home.
Tomato paste: deep umami and a little tangy backbone.
Dry red wine: bold fruit and tannin that tenderizes and flavors.
Beef stock: meaty depth that makes the sauce feel full.
Fresh thyme: herbal lift that keeps things from being too heavy.
Bay leaves: subtle woodsy note, they disappear but matter.
Worcestershire sauce: savory boost, a little mystery in every bite.
Unsalted butter: finishes the sauce with silky shine and richness.
Fresh parsley: bright garnish that cleans up each hearty spoonful.

Ingredient Quantities

about 3 to 4 lbs bone-in beef short ribs, trimmed of excess fat

kosher salt and freshly ground black pepper, to taste

2 to 3 tbsp all-purpose flour, for dusting

2 to 3 tbsp olive oil or vegetable oil

2 large yellow onions, cut into thick slices

2 to 3 carrots, peeled and cut into chunks

2 celery stalks, cut into chunks

4 cloves garlic, smashed and roughly chopped

2 tbsp tomato paste

2 to 3 cups dry red wine (cabernet sauvignon or merlot work well)

2 to 3 cups low-sodium beef stock or broth

2 fresh thyme sprigs, plus more if you like

2 bay leaves

1 tbsp Worcestershire sauce

1 to 2 tbsp unsalted butter (optional, for finishing the sauce)

fresh parsley, chopped, for garnish (optional)

How to Make this

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1. Pat 3 to 4 lbs bone-in beef short ribs dry, season generously with kosher salt and freshly ground black pepper, then lightly dust each piece with 2 to 3 tbsp all-purpose flour, shaking off excess.

2. Heat 2 to 3 tbsp olive oil or vegetable oil in a large heavy ovenproof pot over medium-high heat until shimmering. Brown the ribs in batches, about 3 to 4 minutes per side, so you get a deep crust. Transfer browned ribs to a plate.

3. Reduce heat to medium and add the 2 large yellow onions sliced, 2 to 3 carrots peeled and chunked, and 2 celery stalks chunked. Cook, stirring now and then, until the vegetables soften and start to brown, about 8 minutes.

4. Stir in 4 cloves smashed garlic and 2 tbsp tomato paste, cook for 1 to 2 minutes until the tomato paste darkens a bit and smells sweet.

5. Pour in 2 to 3 cups dry red wine to deglaze the pot, scraping up browned bits from the bottom. Bring to a simmer and let the wine reduce by about one third, roughly 6 to 10 minutes.

6. Add 2 to 3 cups low-sodium beef stock, 2 fresh thyme sprigs, 2 bay leaves, and 1 tbsp Worcestershire sauce. Return the short ribs with any accumulated juices to the pot so they are partly submerged in liquid.

7. Bring the liquid to a gentle simmer, cover the pot with a tight-fitting lid, then transfer to a preheated oven at 325°F. Braise until the meat is fall-apart tender, about 2 1/2 to 3 hours. Check once midway and spoon some braising liquid over the ribs.

8. When ribs are tender, carefully remove them to a platter and tent with foil to rest. Skim any excess fat from the surface of the braising liquid, then simmer the sauce on the stovetop to reduce and concentrate flavors for 5 to 10 minutes.

9. Optional finishing: whisk 1 to 2 tbsp unsalted butter into the reduced sauce for shine and richness, taste and adjust seasoning with salt and pepper. Remove thyme stems and bay leaves.

10. Serve the short ribs spooned with the glossy sauce and chopped fresh parsley for garnish. They go great over mashed potatoes, polenta, or buttered noodles.

Equipment Needed

1. Large heavy ovenproof pot or Dutch oven (big enough for 3 to 4 lbs of short ribs)
2. Cutting board
3. Good sharp chef knife
4. Tongs (for browning and moving ribs)
5. Wooden spoon or spatula (for stirring and scraping)
6. Plate or rimmed baking sheet (to hold browned ribs)
7. Measuring cups and spoons
8. Fine mesh skimmer or large spoon (to skim fat from the sauce)

FAQ

Q: How long do I braise the short ribs for them to be fork tender?

A: Plan on 2 1/2 to 3 hours in a 325F oven, sometimes up to 3 1/2 hours if the ribs are very big. You want the meat to pull away easily with a fork, not just be soft on the surface.

Q: Can I use a different wine or skip the wine?

A: Yes. Use any dry red wine you like such as merlot or cabernet. If you must skip alcohol use extra beef stock plus 2 tbsp balsamic vinegar or red wine vinegar to add acidity and depth.

Q: Do I have to brown the ribs first?

A: Browning is worth the extra 10 to 15 minutes. It adds flavor and color. If you skip it you'll still get tender meat but the sauce will be less rich.

Q: How do I thicken the sauce if it is too thin?

A: Reduce it on the stovetop over medium heat until it coats the back of a spoon. Or whisk in a small butter and flour paste (1 tbsp butter and 1 tsp flour melted together) to finish. Taste and season after thickening.

Q: Can I make this ahead and reheat it?

A: Absolutely. It actually tastes better the next day. Cool completely, refrigerate up to 3 days or freeze up to 3 months. Reheat gently on the stove over low heat until warmed through.

Q: What sides go best with red wine braised short ribs?

A: Mashed potatoes, creamy polenta, buttered egg noodles or crusty bread to soak up the sauce. A simple green veg like roasted broccolini or a green salad keeps it from feeling too heavy.

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

Beef short ribs: use 3 to 4 lbs chuck roast cut into large chunks or 3 to 4 lbs beef shank. Both have good connective tissue so they get fork tender after long braising, but cooking time might change a little.
Dry red wine: replace with equal parts low sodium beef stock plus 2 tbsp balsamic vinegar or a splash of red wine vinegar. Gives the acid and depth you need if you dont have wine.
All purpose flour (for dusting): use cornstarch (light dusting) or skip dusting and reduce the braising liquid a bit to concentrate the sauce. Cornstarch will thicken faster so add near the end.
Worcestershire sauce: substitute an equal amount of soy sauce plus 1 tsp apple cider vinegar or a little ketchup. It keeps that savory umami, just a touch sweeter.

Pro Tips

1) Salt the ribs at least 1 hour before cooking or even overnight in the fridge. It helps the meat season deeper and dries the surface a bit so you get a better crust. If overnight, pat dry again before flouring.

2) Don’t crowd the pan when browning. Do it in batches so each piece gets a deep, dark crust. If the pan gets too hot and starts smoking, turn the heat down a notch and wipe out excess burnt bits before adding the next batch.

3) Reduce the wine well before adding stock. Let it simmer until it’s lost a third or more of its volume so the alcohol cooks off and the flavor concentrates. Taste as you go, because a weak reduction makes a flat sauce later.

4) Skim fat and finish the sauce right before serving. Chill the braising liquid briefly or spoon off the fat, then simmer to concentrate. Whisk in cold butter at the end for shine and silkiness, and always remove thyme stems and bay leaves so nobody bites into them.

Red Wine Braised Beef Short Ribs: Luxurious Comfort Food – Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made Red Wine Beef Ribs with a glossy, fork-melting sauce that turns a plain Tuesday into a proper dinner worth lingering over.

Servings

servings

Calories

780

kcal

Equipment: 1. Large heavy ovenproof pot or Dutch oven (big enough for 3 to 4 lbs of short ribs)
2. Cutting board
3. Good sharp chef knife
4. Tongs (for browning and moving ribs)
5. Wooden spoon or spatula (for stirring and scraping)
6. Plate or rimmed baking sheet (to hold browned ribs)
7. Measuring cups and spoons
8. Fine mesh skimmer or large spoon (to skim fat from the sauce)

Ingredients

about 3 to 4 lbs bone-in beef short ribs, trimmed of excess fat
kosher salt and freshly ground black pepper, to taste
2 to 3 tbsp all-purpose flour, for dusting
2 to 3 tbsp olive oil or vegetable oil
2 large yellow onions, cut into thick slices
2 to 3 carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
4 cloves garlic, smashed and roughly chopped
2 tbsp tomato paste
2 to 3 cups dry red wine (cabernet sauvignon or merlot work well)
2 to 3 cups low-sodium beef stock or broth
2 fresh thyme sprigs, plus more if you like
2 bay leaves
1 tbsp Worcestershire sauce
1 to 2 tbsp unsalted butter (optional, for finishing the sauce)
fresh parsley, chopped, for garnish (optional)

Directions

Pat 3 to 4 lbs bone-in beef short ribs dry, season generously with kosher salt and freshly ground black pepper, then lightly dust each piece with 2 to 3 tbsp all-purpose flour, shaking off excess.
Heat 2 to 3 tbsp olive oil or vegetable oil in a large heavy ovenproof pot over medium-high heat until shimmering. Brown the ribs in batches, about 3 to 4 minutes per side, so you get a deep crust. Transfer browned ribs to a plate.
Reduce heat to medium and add the 2 large yellow onions sliced, 2 to 3 carrots peeled and chunked, and 2 celery stalks chunked. Cook, stirring now and then, until the vegetables soften and start to brown, about 8 minutes.
Stir in 4 cloves smashed garlic and 2 tbsp tomato paste, cook for 1 to 2 minutes until the tomato paste darkens a bit and smells sweet.
Pour in 2 to 3 cups dry red wine to deglaze the pot, scraping up browned bits from the bottom. Bring to a simmer and let the wine reduce by about one third, roughly 6 to 10 minutes.
Add 2 to 3 cups low-sodium beef stock, 2 fresh thyme sprigs, 2 bay leaves, and 1 tbsp Worcestershire sauce. Return the short ribs with any accumulated juices to the pot so they are partly submerged in liquid.
Bring the liquid to a gentle simmer, cover the pot with a tight-fitting lid, then transfer to a preheated oven at 325°F. Braise until the meat is fall-apart tender, about 2 1/2 to 3 hours. Check once midway and spoon some braising liquid over the ribs.
When ribs are tender, carefully remove them to a platter and tent with foil to rest. Skim any excess fat from the surface of the braising liquid, then simmer the sauce on the stovetop to reduce and concentrate flavors for 5 to 10 minutes.
Optional finishing: whisk 1 to 2 tbsp unsalted butter into the reduced sauce for shine and richness, taste and adjust seasoning with salt and pepper. Remove thyme stems and bay leaves.
Serve the short ribs spooned with the glossy sauce and chopped fresh parsley for garnish. They go great over mashed potatoes, polenta, or buttered noodles.

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.