Easy Red Wine Short Ribs

This is the short-rib dinner I pretend I made fancy for guests but really make because it’s comforting, slow-simmered, and basically soul glue in a pot. Braised in red wine until the meat practically begs to be forked apart, this dish is rich without being precious — and it forgives kitchen chaos like a generous friend.

My little family is obsessed. My husband announces “short rib night” like it’s halftime at a game, and the kiddo will politely lick the plate if I let them (I don’t, but I consider it). These ribs snuck into our rotation after a winter when I needed something that smelled insanely good while I worked on the laptop. Now it’s the thing I make when I want everyone to hang around the table a little longer.

Kitchen Talk

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I once burned the shallots because I had a long phone call and thought “I can multi-task.” No. Do not be me. Slow browning is worth the attention. Also: I dumped in a spoonful of jam once because I had no tomato paste and it worked — sweet, slightly weird, but it made a luscious glaze. If you don’t have time for an oven braise, a heavy pot on the stove at low heat works in a pinch, but the oven gives you even, no-fuss flavor.

Shopping Tips

– Protein: Look for bone-in short ribs — the bone adds flavor and helps the meat stay tender while braising. Ask the butcher for English-cut if you want thicker pieces.
– Vegetables: Get a mix of onions, carrots, and celery for classic braise aromatics; firm, not wilty veggies will caramelize better.
– Canned Goods: Use a good beef stock or low-sodium broth and, if your recipe calls for tomatoes, go for diced or paste (paste concentrates flavor).
– Fresh Herbs: Grab thyme and rosemary — fresh sprigs give a brighter note than dried during a long braise.
– Fats & Oils: Use a neutral oil with a high smoke point for searing, and a knob of butter at the end if you want a silkier sauce.
– Spices: Keep kosher salt and freshly cracked pepper as your base; a bay leaf family member (bay leaf) is an underrated hero in long cooks.

Prep Ahead Ideas

– Trim excess fat and pat the ribs dry the night before; seasoning them early helps flavor seep in.
– Chop the mirepoix (onion, carrot, celery) and store in an airtight container in the fridge so you can get to searing fast.
– Make the braising liquid the day before — wine, stock, and aromatics will taste even better after an overnight rest in the fridge; skim any congealed fat from the top before reheating.
– Use shallow containers for quicker cooling, and label with date — short ribs keep well in the fridge for 3–4 days.

✔Time-Saving Tricks

– Brown the meat in batches to avoid steaming; it’s a tiny time cost that rewards you with deeper flavor.
– Swap oven braise for a pressure cooker if you need dinner the same day — you’ll shave hours off the cook time.
– Use store-bought demi-glace or concentrated stock to boost sauce richness if you’re short on time.
– Don’t rush the resting: letting the ribs sit in their sauce for 15–20 minutes post-cook helps the juices redistribute.

✔Common Mistakes

– Not drying the meat before searing leads to soggy, pale browning — I learned this after a sad, steamed pan. Fix: pat dry and sear in a hot pan.
– Skipping the deglaze: all those browned bits are flavor gold; use wine or stock to lift them into the sauce.
– Adding salt only at the start and forgetting to taste at the end — always adjust seasoning after the sauce reduces.
– Over-thinning the sauce with too much stock — reduce in bursts and stop when it coats the back of a spoon.

What to Serve It With

– Creamy mashed potatoes or garlicky polenta to sop up that glossy sauce.
– A simple bitter green salad (think arugula + lemon) to cut the richness.
– Roasted root vegetables or a rustic loaf of crusty bread for dunking.
– Something green and bright, like sautéed green beans with almonds.

✔Tips & Mistakes

– Sear over medium-high heat — too hot and the exterior burns, too low and you won’t get that caramelized flavor.
– Use a heavy Dutch oven for even heat; thin pans create hot spots.
– If the sauce tastes flat, a splash of acid (vinegar or lemon) at the end wakes it up.
– If it’s too salty, add a peeled potato while it simmers to absorb a bit of salt — then remove it.

✔Storage Tips

Leftovers live happily in the fridge for 3–4 days in an airtight container. Reheat gently on the stove — a low simmer keeps the meat tender. Cold short ribs? Totally fine for breakfast if you’re into savory starts (I have been). You can freeze portions for 2–3 months; thaw in the fridge overnight and reheat slowly to avoid drying out.

✔Variations and Substitutions

If you don’t drink wine, swap in extra stock and a tablespoon of balsamic or a splash of vinegar for acidity. Tried it with stout once — gave a darker, roasty note that I loved. If short ribs are out of budget, beef chuck roast works similarly when cut into large chunks. For a sweeter profile, a spoonful of jam or brown sugar at the reduction stage adds a glossy balance.

Frequently Asked Questions

Easy Red Wine Short Ribs

Tender, fall-off-the-bone short ribs braised low and slow in a rich red wine sauce with herbs and aromatics.

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Prep Time: 25 minutes minutes

Cook Time: 2 hours hours 45 minutes minutes

Total Time: 3 hours hours 10 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 3.5 lb bone-in beef short ribs
• ▢ 1.5 tsp kosher salt plus more to taste
• ▢ 1.25 tsp black pepper
• ▢ 0.33 cup all-purpose flour for light dredging
• ▢ 2 tbsp olive oil
• ▢ 1.5 cup chopped yellow onion
• ▢ 1.25 cup chopped carrots
• ▢ 1 cup chopped celery
• ▢ 2 tbsp minced garlic
• ▢ 3 tbsp tomato paste
• ▢ 2 cup dry red wine such as Cabernet or Merlot
• ▢ 2 cup beef broth low sodium
• ▢ 1 tbsp Worcestershire sauce
• ▢ 2 tsp balsamic vinegar
• ▢ 1 tsp dried thyme
• ▢ 1 tsp dried rosemary crushed
• ▢ 0.5 tsp smoked paprika optional
• ▢ 2 tbsp chopped fresh parsley for serving

Instructions

Preparation Steps

• Preheat oven to 325°F with a rack in the center.
• Pat ribs dry, season all over with salt and pepper, then dust lightly with flour.
• Heat olive oil in a large Dutch oven over medium-high. Brown ribs on all sides, 8–10 minutes total. Transfer to a plate.
• Lower heat to medium. Add onion, carrots, and celery. Cook, stirring, until softened and lightly browned, 5–7 minutes.
• Stir in garlic and tomato paste. Cook until the paste deepens in color, about 2 minutes.
• Pour in red wine and scrape up browned bits. Simmer 2–3 minutes to reduce slightly.
• Add beef broth, Worcestershire, balsamic, thyme, rosemary, and smoked paprika. Return ribs and any juices to the pot; bring to a gentle simmer.
• Cover and braise in the oven until fork-tender, about 2 hours 30 minutes.
• Skim excess fat. Set pot over medium heat and simmer uncovered 10–15 minutes to thicken. Adjust salt and pepper.
• Serve ribs with the sauce over mashed potatoes or polenta. Sprinkle with parsley.

Notes

Variation: Stir in 1 cup sautéed mushrooms during the final simmer for extra depth. For a silkier sauce, strain the vegetables before reducing. Serve with creamy polenta, mashed potatoes, or buttered egg noodles.

Make-ahead: Braise a day in advance, chill, and remove the solidified fat before reheating gently. Leftovers keep 4 days refrigerated or 2 months frozen.

This recipe is an original creation inspired by classic Easy Red Wine Short Ribs flavors. All ingredient ratios and instructions are independently developed.