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Red Wine Braised Beef Short Ribs Recipe

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★★★★★

4.6 from 67 reviews

This red wine braised beef short ribs recipe features slow-cooked English-cut short ribs in a rich, flavorful red wine and herb-infused sauce that becomes juicy and tender. The ribs develop a caramelized crust while remaining fall-off-the-bone tender, making it a perfect hearty family dinner. Minimal prep and oven baking make this an easy yet impressive dish.

Ingredients

Scale

Beef and Seasonings

  • 3 pounds Beef Short Ribs (English cut, bone-in)
  • Salt, to taste
  • Black Pepper, to taste

For Browning and Braising Liquid

  • 2 tablespoons Olive Oil
  • 1–2 tablespoons Minced Garlic
  • 2 cups Red Wine (Pinot Noir recommended)
  • 3 cups Beef Broth (reduced-sodium)
  • ¼ cup Worcestershire Sauce
  • 1 tablespoon Tomato Paste

Herbs

  • 2 Bay Leaves (fresh or dried)
  • 1 Thyme Sprig or ½ teaspoon dried thyme
  • 1 Oregano Sprig or ½ teaspoon dried oregano
  • 1 Rosemary Sprig or 1 teaspoon dried rosemary

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ (175℃) to prepare for slow braising the short ribs.
  2. Season the Ribs: Generously season all sides of the beef short ribs with salt and black pepper to build flavor.
  3. Brown the Ribs: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Once hot, add the short ribs and brown on all sides, approximately 2 minutes per side. This step seals in flavor and creates a caramelized crust. Remove ribs and set aside.
  4. Sauté Garlic and Deglaze: Add minced garlic to the pot and cook for 1 minute until fragrant. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom.
  5. Add Braising Liquids and Seasonings: Stir in beef broth, Worcestershire sauce, tomato paste, 1 teaspoon salt, and ½ teaspoon black pepper. Mix well to combine the rich braising sauce.
  6. Return Ribs and Add Herbs: Place the browned short ribs back into the pot in a single layer. Top with the bay leaves, thyme, oregano, and rosemary sprigs. Cover the pot with a lid.
  7. Braise in Oven: Place the covered pot in the lower half of the preheated oven and bake for 2 ½ hours. The ribs should become fork-tender and juicy.
  8. Finish and Serve: Remove the pot from the oven, discard fresh herb sprigs, and optionally prepare a sauce by whisking 3 tablespoons of flour into ½ cup of the cooking liquid over medium-high heat until smooth and thickened.

Notes

  • Use English cut short ribs (cut between bones) for this recipe, not flanken cut.
  • Reserve any leftover braising liquid to reheat with leftovers for extra moisture and flavor.
  • Store cooked short ribs in airtight containers in the refrigerator for 3-4 days or freeze for up to 2-3 months.
  • Reheat on the stovetop in a skillet with leftover braising liquid over medium-low heat to prevent drying out.
  • Pair with mashed potatoes, roasted carrots, creamy polenta, garlic green beans, crispy Brussels sprouts, or crusty bread for a complete meal.

Keywords: Red Wine Braised Beef Short Ribs, Braised Short Ribs, Oven Baked Beef Ribs, Slow Cooked Beef, Beef Dinner Recipe, Comfort Food, Hearty Beef

Find it online: https://bitesizedbenny.com/red-wine-braised-beef-short-ribs-recipe/