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Red wine braised short ribs weren’t something I grew up eating—at least not in the form they take here. When my mom made braised short ribs, there was no red wine involved, and the result was pretty mild. They weren’t bad food per se, but they also weren’t something I ever looked forward to having again.

Still, I always felt like short ribs had so much more potential. They’re rich, heavily marbled, and ideal for slow cooking. It never made sense to me that they’d end up just not tasting good. So when I finally had my own kitchen, I started working on them—changing the ingredients, lowering the oven temperature, and giving them far more time than most recipes suggested.

It took several attempts to get it right. Each version was better than the last, until the balance finally clicked: a deep sear, red wine to deepen the flavor and stand up to the richness, fresh herbs for contrast, and a long, slow braise that gives the meat time to become tender and fully flavored. This recipe is the result of that process.

Red wine braised short ribs resting in a Dutch oven just out of the oven — The short ribs are just out of the oven, fully braised and resting in their cooking liquid.

Why You’ll Love This Recipe

It’s forgiving once it’s in the oven. After the initial sear and setup, the ribs cook slowly at a low temperature, giving you a wide window where they simply get better instead of drying out.
The flavor comes from time, not tricks. A deep sear, red wine, and aromatics do the work as the ribs braise—there’s no need for added thickeners, sweeteners, or last-minute fixes.
The meat stays intact, not shredded. Cooking low and slow allows the ribs to become tender without falling apart, so they plate cleanly and eat well.

First-Things-First: Mise en Place

Before you start with this Red Wine Braised Short Rib recipe, let me share some kitchen wisdom that’s made cooking much easier over the years. It’s called Mise en Place—a French phrase that means “everything in its place.” It might sound fancy, but it’s just about setting yourself up for success: read the recipe all the way through, gather your tools, then prep and measure everything before you turn on the heat.

This simple habit takes the guesswork out of cooking and keeps surprises to a minimum. Whether you’re new to the kitchen or have been cooking for decades, Mise en Place is a process that makes a big difference.

Curious to learn more? I recommend Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind—it’s a great read that goes way beyond the kitchen.

Red wine braised short ribs served over egg noodles with carrots and onions.

Ingredients at a Glance for Red Wine Braised Short Ribs

This recipe relies on a short list of ingredients. Most are easy to find, but a few are worth calling out before you start.

Bone-in beef short ribs — Look for thick, English-cut ribs with good marbling; the bone and connective tissue are essential for flavor and texture during a long braise.
Cabernet Sauvignon — A dry, full-bodied red wine that adds depth and richness to the braising liquid; choose something you’d enjoy drinking and avoid cooking wine.
Beef stock — Provides body and structure to the sauce; broth will work if needed, but stock delivers a fuller result.
Onion, carrots, and celery — This classic combination forms the base of the braise, adding sweetness and depth as it cooks down; fresh vegetables matter here.
Fresh herbs (rosemary and thyme) — Used sparingly, they add contrast and keep the finished dish from feeling heavy or muddled.
Tomato paste — A small amount adds depth and rounds out the sauce without making it taste tomato-forward.

Everything else—garlic, olive oil, salt, and black pepper—are familiar kitchen staples that support the braise.

Key ingredients for red wine braised short ribs including beef short ribs, vegetables, garlic, tomato paste, red wine, and stock — Key ingredients for red wine braised short ribs including beef short ribs, vegetables, garlic, tomato paste, red wine, and beef stock.

How to Make Red Wine Braised Short Ribs

Season and sear the short ribs
Toss the ribs with olive oil, kosher salt, and black pepper. Heat a heavy, oven-safe pot over medium-high heat, and sear the ribs in batches until deeply browned and a well-developed crust forms on all sides. Take your time here — this step builds the foundation for the entire dish. Transfer the ribs to a plate and set aside.

Short ribs tossed with olive oil, salt, and black pepper before searing — Seasoning the short ribs with olive oil, salt, and pepper before searing.

Short ribs searing in a hot oven-safe pot until deeply browned — Searing the short ribs until a deep, well-developed crust forms.

Build the base
Reduce the heat to medium and add the onions, carrots, and celery to the same pot. Cook until softened and lightly browned, scraping up the browned bits left behind from the ribs. Add the garlic and tomato paste and cook briefly, just until fragrant and slightly darkened.
Deglaze with red wine
Pour in the Cabernet Sauvignon and bring it to a simmer. Let it cook down until slightly reduced and no longer smells sharp or alcoholic. This step rounds out the wine and keeps the finished sauce from tasting harsh.

Deglazing the pot with red wine after searing the short ribs — Deglazing the pot with Cabernet Sauvignon to lift the browned bits.

Add the braising liquid and aromatics
Stir in the beef stock, then return the ribs to the pot along with the rosemary, thyme, and bay leaves. The liquid should come about halfway up the ribs — enough to braise, not stew.

Beef stock added to the pot after deglazing with red wine — Add the beef stock to build the braising liquid.

Short ribs nestled into the braising liquid before going into the oven — The short ribs returned to the pot and settled into the braising liquid.

Braise low and slow
Cover tightly and transfer the pot to a 200°F oven. Let the ribs braise for about 5½ to 6½ hours, until the meat pulls easily from the bone but still holds together.
Finish the sauce
Remove the ribs and skim excess fat from the surface of the braising liquid. Simmer the sauce gently on the stovetop until slightly thickened, if desired.
Return the ribs and serve
Nestle the ribs back into the sauce and warm through before serving, spooning the sauce generously over the top.

Storage & Reheating

Refrigeration
Store leftover short ribs in their sauce in an airtight container in the refrigerator for up to 3 days. Keeping the meat submerged in the sauce helps prevent it from drying out.
Freezing
Short ribs freeze very well. Transfer the ribs and sauce to freezer-safe containers, leaving a little headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat, covered, until warmed through. Add a small splash of stock or water if the sauce has thickened too much. Avoid high heat, which can toughen and dry out the meat.