Name: Braised Short Ribs in Red Wine with Herbs Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 1 yellow onion, diced; 3 carrots, chopped; 8 whole beef short ribs, bone-in; 3 tablespoons olive oil; Salt and pepper, to taste; 1/4 cup all-purpose flour; 1 cup dry red wine (such as Cote du Rhone or Pinot Noir); 2 1/2 cups low-sodium beef broth; 2 tablespoons tomato paste; 2 sprigs fresh thyme; 2 sprigs fresh rosemary

Jump to Recipe· 3.9 from 15 reviews

If you’ve ever dreamed of that perfect, melt-in-your-mouth dinner that feels like a warm hug after a long day, then this Braised Short Ribs in Red Wine with Herbs Recipe is exactly what your kitchen needs. This dish balances rich, tender beef and fragrant herbs with the deep, luscious notes of red wine, creating a comforting meal that’s impressively simple but endlessly satisfying. From the first scent simmering on the stove to that unforgettable forkful of tender ribs dripping with gravy, you’re about to discover a new favorite that combines flavor, texture, and heartwarming goodness in every bite.

Ingredients You’ll Need

The image shows seven large pieces of cooked meat placed inside a black pot with white handles on each side. The meat pieces vary in shape but are mostly rectangular with visible browning and slight charring on the surfaces, giving a textured and slightly crispy appearance. They are arranged irregularly within the pot so that some pieces overlap or touch each other. The background is a white marble surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem straightforward, but each one plays a crucial role in elevating the dish’s flavor and texture. The freshness of the herbs, the earthy sweetness of the carrots and onions, and the rich complexity of red wine work together to make every layer of this Braised Short Ribs in Red Wine with Herbs Recipe shine.

3 Tablespoons olive oil: For a perfect sear and to build the flavor base with your aromatics.
1 yellow onion, diced: Adds natural sweetness and depth to the braising liquid.
3 carrots, chopped: Offer a subtle sweetness and texture that enrich the broth.
8 whole beef short ribs, bone-in: The star of the show, rich and full of hearty flavor.
Salt and pepper, to taste: Essential for seasoning and bringing out the beef’s natural taste.
1/4 cup all-purpose flour: Helps create a beautiful crust and slightly thickens the sauce.
1 cup dry red wine (such as Cote du Rhone or Pinot Noir): Adds acidity, complexity, and a velvety richness.
2 1/2 cups low-sodium beef broth: Provides a savory backbone for the braising liquid.
2 Tablespoons tomato paste: Boosts umami and deepens the sauce’s color and flavor.
2 sprigs fresh thyme: Introduce an herbal fragrance that brightens the dish.
2 sprigs fresh rosemary: Give aromatic piney notes that complement the beef beautifully.

How to Make Braised Short Ribs in Red Wine with Herbs Recipe

Step 1: Prepare your oven and vegetables

Begin by heating your oven to 350 degrees Fahrenheit to create the perfect environment for slow braising. Then, warm a tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Toss in your diced onions and chopped carrots—these will soften and release those sweet, aromatic flavors that form the bedrock of your sauce. Stir these frequently to prevent burning and once tender, set them aside on a plate to wait for their starring moment later on.

Step 2: Season and flour the short ribs

Generously season each short rib with salt and pepper—it’s essential for building layers of flavor right at the start. Next, lightly coat each rib with all-purpose flour; this step creates a perfect crust when seared and also helps thicken the stew’s sauce as it cooks, making it glossy and rich.

Step 3: Sear the short ribs to perfection

Increase the heat to high and add two more tablespoons of oil to your pot. Carefully place the coated short ribs in the hot oil and brown them on all sides. This quick but intense sear, about 45 seconds per side, locks in juices and creates those caramelized bits that will deepen the sauce’s flavor. When all ribs are beautifully browned, set them aside temporarily.

Step 4: Deglaze with red wine

Pour in a cup of your chosen dry red wine—Cote du Rhone or Pinot Noir are amazing options for their balance of fruit and acidity. Use a wooden spoon to scrape every bit of browned goodness off the bottom of the pot. This deglazing step is crucial because it dissolves all those flavorful crust pieces into your broth, giving the whole dish its distinctive depth. Let the wine boil for two minutes to reduce slightly and concentrate the flavors.

Step 5: Build the braising liquid

Now, add your beef broth, tomato paste, and a pinch of salt and freshly ground black pepper. Stir everything together, tasting and adjusting seasoning if necessary. Your sauce should taste rich and slightly tangy, balanced between the sweetness of tomato and carrots and the acidity from the wine. This liquid will nurture your ribs during the slow cooking process, soaking them with complex layers of savoriness.

Step 6: Combine ribs, veggies, and herbs

Return the browned ribs and the sautéed vegetables to the pot along with the fresh sprigs of thyme and rosemary. These aromatic herbs will infuse the broth with bright, fragrant notes, enhancing the beef’s natural flavors. Make sure the ribs are nestled gently and partially covered with liquid, preparing them for their long, slow bath.

Step 7: Braise low and slow

Cover your pot with a tight-fitting lid and slide it into the preheated oven. Let the ribs cook at 350 degrees Fahrenheit for two hours, then lower the temperature to 325 degrees and keep cooking for an additional 30 to 45 minutes. This slow braise allows the connective tissue to break down, ensuring your ribs become tender enough to fall off the bone effortlessly. The aroma filling your kitchen will be heavenly.

Step 8: Rest and prepare for serving

Remove the pot from the oven and keep the lid on, allowing the ribs to rest for 20 minutes. This rest time lets the meat juices redistribute and the sauce settle into a luxurious consistency. Before serving, skim off any fat that has risen to the top for a cleaner, more refined plate.

Step 9: Serve up your masterpiece

For the best dining experience, serve these short ribs over creamy mashed potatoes and spoon over some of the delicious braising gravy. The combination of tender meat, rich sauce, and fluffy potatoes creates a satisfying, comforting plate that guests and family will absolutely adore.

How to Serve Braised Short Ribs in Red Wine with Herbs Recipe

A white pot filled with several dark brown cooked meat pieces arranged with small bright orange carrot slices scattered on top and floating in a deep reddish-brown broth; the meat has a rich, slightly shiny texture, and some pieces include visible bone sections. The white marbled surface beneath the pot is visible at the edges of the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

You can take this dish from delicious to truly memorable with a few finishing touches. Fresh chopped parsley or a light sprinkle of finely chopped chives adds a pop of green and a hint of freshness that contrasts wonderfully with the rich meat and sauce. A little cracked black pepper on top just before serving adds that touch of rustic charm.

Side Dishes

Classic creamy mashed potatoes are the ultimate cozy companion to your braised short ribs, perfectly soaking up all that luscious gravy. If you want to switch things up, roasted root vegetables or a buttery polenta make fantastic alternatives that meld beautifully with the dish’s intense flavors and texture.

Creative Ways to Present

For a more elevated presentation, try plating the ribs atop a bed of parmesan risotto or serve alongside garlic sautéed greens for balance. Another fun idea is to shred the meat after braising and pile it into warm crusty rolls with a drizzle of the braising sauce for an irresistible braised short rib sandwich.

Make Ahead and Storage

Storing Leftovers

Leftover braised short ribs are a treasure you’ll want to savor. Store them in a sealed container in the refrigerator for 3 to 4 days, making sure your ribs and broth remain fresh. The flavors actually deepen overnight, so leftovers often taste even better the next day.

Freezing

This dish freezes exceptionally well. Place cooled ribs and braising sauce in an airtight container or heavy-duty freezer bag, and freeze for up to 3 months. When ready to enjoy, thaw slowly in the refrigerator overnight to maintain the meat’s tender texture and rich flavor.

Reheating

Gentle reheating is the key to preserving the luscious texture of your ribs. Warm them slowly over low heat on the stove, covered, adding a splash of broth or water if needed. Alternatively, reheat in a low oven (about 300 degrees Fahrenheit) until warmed through. Avoid the microwave if possible—it can toughen the meat and alter the texture of the sauce.

FAQs

Can I use a different cut of beef?

While short ribs are ideal for their marbled richness and ability to become incredibly tender, you can use other braising cuts like beef chuck roast or oxtail, but cooking times and textures will vary. Short ribs provide that optimal balance of meat, fat, and bone for this specific recipe.

What kind of red wine works best?

Choose a dry red wine with moderate tannins and good acidity like Cote du Rhone, Pinot Noir, or Merlot. Avoid overly sweet or heavy wines as they can overpower or unbalance the sauce’s flavor.

Can I prepare this recipe in a slow cooker?

Yes, you can brown the ribs and vegetables on the stovetop, then transfer everything to a slow cooker and cook on low for 6 to 8 hours. However, the oven method gives the best texture and sauce consistency.

How do I know when the ribs are done?

The ribs are perfect when they are so tender they nearly fall off the bone with just a gentle prod from a fork. The meat should feel very soft but not mushy.

Is it necessary to rest the ribs before serving?

Resting allows juices to redistribute and thickens the braising liquid slightly, improving both flavor and texture. It’s a small step that makes a noticeable difference in your final dish.

Final Thoughts

Making this Braised Short Ribs in Red Wine with Herbs Recipe is a wonderful way to treat yourself and those you love to a meal full of warmth, comfort, and rich, layered flavors. It’s not just dinner—it’s an experience from start to finish. Trust me, once you try it, braised short ribs will become one of your go-to recipes for impressing guests or just enjoying a cozy night in. Give yourself the joy of slow-cooked goodness and see how this recipe transforms your idea of home-cooked luxury.