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Red Wine Braised Short Ribs

Name: Red Wine Braised Short Ribs
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Ingredients: 4 lbs boneless short ribs (trimmed & cut into 3 inch chunks); 2 tsp kosher salt; ½ tsp black pepper; 2 tbsp olive oil; 2 medium yellow onions (diced); 6 cloves garlic (chopped); 1½ tbsp tomato paste; ¼ cup all purpose flour; 2⅓ cups dry red wine; 1 cup beef broth; 2 tsp sugar; 1 bay leaf; 5 sprigs fresh thyme; 2 large carrots (sliced ½ inch thick)

Rebecca Hopkins

November 16, 2025

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Get ready to make the most impressive, melt in your mouth dinner of your life. These Red Wine Braised Short Ribs are the epitome of cozy, elegant comfort food. Imagine incredibly tender beef that literally falls apart at the touch of a fork, swimming in a rich, deeply flavorful sauce made with red wine and aromatics. While it simmers low and slow in the oven, your entire house will fill with an irresistible aroma. This is a special occasion meal that’s surprisingly simple to make, and it’s guaranteed to earn you rave reviews from everyone at the table.

Why You’ll Love This Recipe

Unbelievably Tender: The long, slow braising process transforms tough short ribs into the most succulent, fall off the bone meat you’ll ever taste.
Restaurant Quality at Home: This dish feels luxurious and fancy but is made with simple, straightforward steps right in your own Dutch oven.
Hands Off Cooking: Once you pop it in the oven, the recipe does all the work for you, freeing you up to relax or prepare sides.
Perfect for Entertaining: It can be made entirely ahead of time, making it the ultimate stress free dinner party main course.

Ingredients for Red Wine Braised Short Ribs

Gather these simple ingredients for a truly spectacular meal.

For the Short Ribs:

4 pounds boneless short ribs, trimmed of excess fat and silver skin, cut into 3 inch chunks
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil

For the Braising Sauce:

2 medium yellow onions, diced
6 cloves garlic, roughly chopped
1½ tablespoons tomato paste
¼ cup all purpose flour
2⅓ cups dry red wine (like Cabernet Sauvignon or Merlot)
1 cup beef broth
2 teaspoons sugar
1 bay leaf
5 sprigs fresh thyme
2 large carrots, sliced ½ inch thick diagonally

Instructions for Making Braised Short Ribs

Follow these steps for perfectly tender, flavorful short ribs every time.

1Preheat and Sear the Meat: Adjust your oven rack to the lower middle position and preheat the oven to 325°F (165°C). Pat the short ribs dry and season them generously on all sides with the salt and pepper.
Heat 1 tablespoon of olive oil in a large, heavy bottomed Dutch oven over medium high heat until shimmering. Add half of the short ribs in a single layer and sear, without moving them, for 3-5 minutes until a deep brown crust forms on one side. Transfer to a plate. Repeat with the remaining oil and short ribs.

2Build the Flavor Base: Pour off all but one tablespoon of the fat from the pot. Reduce the heat to medium low and add the diced onions. Cook, stirring occasionally, for about 5 minutes until soft and translucent. If they start to brown, add a tablespoon of water.
Add the garlic and cook for 2 more minutes until fragrant. Stir in the tomato paste and cook for 1 minute, stirring constantly. Sprinkle the flour over the mixture and cook for another minute, stirring to coat everything.

3Deglaze and Braise: Pour in the red wine and beef broth, add the sugar, bay leaf, and thyme sprigs. Increase the heat to high and bring to a boil, using your spoon to scrape all the delicious browned bits from the bottom of the pot.
Add the short ribs and any accumulated juices back into the pot. Once it returns to a boil, cover the pot with a tight fitting lid and carefully transfer it to the preheated oven. Braise for 2 hours.

4Add Carrots and Finish: After 2 hours, carefully remove the pot from the oven. Stir in the sliced carrots, submerging them in the braising liquid. Cover the pot again and return it to the oven for another 45 to 60 minutes, until both the carrots and the meat are fork tender.
Remove the pot from the oven. Discard the bay leaf and thyme sprigs. Use a spoon to skim off any excess fat from the surface of the sauce. Taste the sauce and adjust seasoning with more salt or pepper if needed.

5Serve and Enjoy: Spoon the short ribs, carrots, and that incredible rich sauce over a bed of creamy mashed potatoes, buttery egg noodles, or creamy polenta. Get ready for the compliments to roll in!