Braised Short Ribs

We all love Braised Short Ribs for their juicy and tender meat that falls off the bone. In this recipe, we deliver just that with a 3-hour cooking process that will leave you with a mouth-watering dish! Paired with hearty veggies and your starch of choice, this is a perfect meal for any occasion.

A plate of tender braised beef short ribs with carrots, garnished with rosemary, served on a bed of creamy mashed potatoes. Two forks are placed beside the dish.

Ah, my favorite way to eat beef… these red wine braised beef short ribs are not only textbook “fall off the bone” tender, but they’re also full of rich and indulgent flavor. They’re super savory and perfect for a cozy night in this winter.

Just prep your short ribs, give them a quick sear, deglaze, add your veggies, and throw them in the oven — we’ll show you just how it’s done below.

Bone-in short ribs: We can’t say enough about this cut of meat! It’s perfect for braising and adds a lot of flavor to the dish.
Light brown sugar: Adds a touch of sweetness to balance out the savory flavors.
Spice mixture: We used our Rib Rub Recipe, which consists of garlic powder, paprika, dried thyme, dried oregano, kosher salt, and ground black pepper to season the short ribs.
Red wine: We used cabernet sauvignon, but any dry red wine will work!
Tomato paste: A classic way to add depth and richness to any dish.
Balsamic vinegar: Adds a tangy and slightly sweet flavor to the braising liquid.
Carrots: A heart vegetable that adds sweetness and color to these braised short ribs.
Beef broth: Beef broth and beef ribs… who woulda thunk?
Fresh herbs: We used sprigs of fresh thyme and fresh rosemary to create a fragrant and flavorful braising liquid.

Collage of six steps detailing the preparation and cooking of braised short ribs with carrots and onions, from raw seasoned ribs to the final plated dish.

We like to use cabernet sauvignon, but any dry red wine will work well. Other good options are merlot, pinot noir, or syrah.

Yes, this recipe can easily be adapted for a slow cooker or crock pot. Simply follow the steps to sear the short ribs and create the braising liquid on the stovetop, then transfer everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

For more info, check out our Slow Cooker Short Rib Ragu recipe!

A large pot filled with braised short ribs in a rich, dark sauce, garnished with herbs on a light gray surface.

How to Make Braised Short Ribs Recipe

Season Short Ribs: Rub the short ribs with kosher salt. Be sure to massage the salt into each rib. Then add the remaining spices to a small bowl and combine. Season the ribs with the spice mixture, evenly coating all sides. Next, wrap the ribs tightly in plastic wrap and refrigerate for at least 1 hour, but the longer, the better.
Preheat Oven: Preheat the oven to 300ºF. Remove the ribs from the refrigerator and let them sit at room temperature for 10 minutes.
Sear Ribs: Heat oil over medium-high heat in a large Dutch oven. When the oil is hot, add the ribs to the pot. Sear the ribs for about 1 minute on each side or until each side is browned. Remove the ribs from the pot.
Deglaze: Deglaze the pan with ¼ cup red wine. Scrape the brown bits from the bottom of the pan. Add the remaining wine to the pot and whisk the tomato paste and balsamic vinegar together until combined.
Add Veggies: Next, add the carrots, onion, and garlic to the pot. Cover with beef broth. Toss to coat.
Bake: Transfer the ribs back into the pot, nestling the ribs into the vegetables and liquid. Add the thyme and rosemary. Cover and bake for 3 hours, flipping the ribs halfway. After 3 hours, the ribs should be tender and fall off the bone.
Serve & Enjoy: Remove the ribs from the oven and uncover. Then remove the herb stems and bones. Serve the ribs over mashed potatoes or pappardelle pasta. Be sure to spoon the liquid or gravy from the pot over the meat when served.

Great Jones

Dutch Oven

The Great Jones “The Dutchess” is our favorite Dutch oven for every day cooking. It’s great for one-pot meals, soups, and more!

A white oval plate with mashed potatoes, roasted carrot slices, and beef short ribs garnished with fresh rosemary sprigs. A fork and knife are placed beside the plate on a white surface.

tops tips for red wine braised short ribs

We tested these ribs after they were refrigerated in the rib rub for 1 hour and then again after they were refrigerated overnight. The ribs that sat overnight were definitely more flavorful! In other words, the lonnnnger the better to let that amazing dry rub flavor to infuse the beef.
If you’d like to thicken the sauce in the Dutch oven, remove the meat and vegetables from the pot. Add 1-3 teaspoons of cornstarch to the pot and whisk until there are no lumps. Heat over medium heat until thickened.

These ribs can be stored in an airtight container in the refrigerator for up to 4 days (you can also just store them in the dutch oven you cooked them in to save on dishes!). Reheat on the stovetop over medium heat until warmed through.

What Pairs Well with Braised Short Ribs?

As we suggested earlier, we LOVE these red wine–braised short ribs with mashed potatoes or pappardelle pasta. Try our best healthy mashed potatoes or these cheesy scalloped potatoes for a potato fix. For pappardelle pasta, our short rib ragu instructions are your bff!

Rub the short ribs with kosher salt. Be sure to massage the salt into each rib.
Add the brown sugar, garlic powder, paprika, thyme, oregano, and black pepper to a small bowl and combine.
Season the ribs with the spice mixture. Be sure to coat the ribs with the spices completely. Wrap the ribs tightly in plastic wrap and refrigerate for at least 1 hour, but the longer, the better.*
Preheat the oven to 300ºF.
Remove the ribs from the refrigerator and let them sit at room temperature for 10 minutes.
Heat oil over medium/high heat in a large Dutch oven. When the oil is hot, Add the ribs to the pot. Sear the ribs for about 1 minute on each side or until each side is browned. Remove the ribs from the pot.
Deglaze the pan with ¼ cup red wine. Scrape the brown bits from the bottom of the pan.
Add the remaining wine to the pot and whisk the tomato paste and balsamic vinegar together until combined.
Add the carrots, onion, and garlic to the pot. Cover with beef broth. Toss to coat.
Transfer the ribs back into the pot. Nestle the ribs into the vegetables and liquid. Add the thyme and rosemary. Cover and bake for 3 hours, flipping the ribs halfway.
After 3 hours, the ribs should be tender and fall off the bone.
Remove from the oven and uncover. Remove the herb stems and bones from the pot.
Serve the ribs over mashed potatoes or pappardelle pasta. Be sure to spoon the liquid or gravy from the pot over the meat when served.

We tested these ribs after they were refrigerated for 1 hour and then again after they were refrigerated overnight. The ribs that sat overnight were more flavorful.
If you’d like to thicken the sauce in the Dutch oven, remove the meat and vegetables from the pot. Add 1-3 teaspoons of cornstarch to the pot and whisk until there are no lumps. Heat over medium heat until thickened.

Calories: 398 kcal, Carbohydrates: 13 g, Protein: 31 g, Fat: 20 g, Fiber: 2 g, Sugar: 6 g