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Easy Red Wine Short Ribs

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
Cook Time: 2 hours 45 minutes
Total Time: 3 hours 10 minutes
Servings: 6

Ingredients
 

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.