Red Wine Braised Short Ribs Recipe – Easy Tender Dinner with Roasted Vegetables

Introduction

Picture this: The savory aroma of beef short ribs simmering in a rich red wine sauce fills your kitchen, mingling with hints of garlic, earthy herbs, and caramelized vegetables roasting away. The windows fog up, the air feels cozy, and you know you’re in for a dinner that promises pure, soul-satisfying comfort. The first time I made these red wine braised short ribs, I was immediately hooked—the kind of hooked where you pause, fork in hand, take a deep breath, and just smile because you know you’re onto something truly special. It’s the kind of meal that makes you want to linger at the table just a little longer.

Honestly, I stumbled on this recipe years ago while trying to impress my family during a particularly chilly fall weekend. I remembered watching my grandma slow-cook beef in her old Dutch oven (back when I was knee-high to a grasshopper), and I wanted that same rich, falling-off-the-bone tenderness. Let’s face it, the process sounded intimidating at first—red wine, searing, braising, roasting—but the end result? Pure, nostalgic comfort. My family couldn’t stop sneaking tastes right out of the pot as the ribs rested, and I can’t really blame them. These short ribs are dangerously easy to love.

Now, this red wine braised short ribs recipe has become a staple for family gatherings and cozy Sunday suppers. It’s perfect for impressing guests, yet simple enough for a special “just because” dinner. Whether you want to brighten up your Pinterest board, bring something extra to a potluck, or spoil your loved ones, you’re going to want to bookmark this one. I’ve tested it more times than I care to admit (in the name of research, of course), and every batch feels like a warm hug on a plate.

Why You’ll Love This Recipe

If you’re searching for a truly unforgettable dinner, this red wine braised short ribs recipe checks all the boxes. I’ve cooked my way through countless variations—some fancy, some simple, some with a laundry list of ingredients—and this version is my go-to for a reason. Here’s why it’s earned a permanent place in my recipe box (and kitchen):

• Quick & Easy Prep: While the short ribs braise low and slow, the hands-on time is surprisingly short—about 30 minutes to get everything ready. Perfect for those busy days when you want something special without hovering over the stove for hours.
• Simple Ingredients: You don’t need anything fancy. Most of the ingredients are pantry and fridge staples. Seriously, you probably already have onions, carrots, garlic, and a bottle of dry red wine waiting to be used.
• Perfect for Special Occasions or Cozy Nights: This dish makes an impression at dinner parties, yet it’s relaxed enough for Sunday dinner with the family. It’s the kind of meal that makes everyone feel like they’re getting something extra special, even if it’s just a regular evening.
• Crowd-Pleaser: I’ve served these short ribs to picky eaters and adventurous foodies alike—always rave reviews, always empty plates. The sauce alone has people reaching for extra bread to mop it up.
• Unbelievably Delicious: The flavor is deep and complex—the wine, aromatics, and slow roasting work magic, and the veggies soak up all those savory juices. Every bite is melt-in-your-mouth tender.

What makes this red wine braised short ribs recipe stand out? A couple of tricks I’ve picked up: I use a mix of root vegetables for sweetness, a splash of balsamic for brightness, and I roast the veggies separately so they actually stay crisp-tender. No mushy carrots here! Plus, I season the ribs generously and brown them well for a flavor-packed crust. It’s comfort food, but with a touch of elegance that makes you feel like a kitchen rock star.

This isn’t just another braised beef recipe—it’s a meal that brings people together. The kind that makes you close your eyes after the first forkful and savor that warm, homey feeling. It’s hearty, it’s impressive, and best of all, it gives you permission to slow down and enjoy the moment. Trust me, your kitchen is about to smell incredible.

What Ingredients You Will Need

This red wine braised short ribs recipe uses straightforward ingredients that bring big flavor and classic comfort. You won’t need to track down anything too exotic—just simple, wholesome ingredients that come together to make magic. Here’s what you’ll need:

• For the Short Ribs & Braising Liquid:
  • 3–4 pounds (1.4–1.8 kg) bone-in beef short ribs (look for meaty, well-marbled ribs for best results)
  • 2 teaspoons kosher salt (plus more for seasoning meat)
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil (for searing and sautéing)
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and chopped into large chunks
  • 3 celery stalks, chopped
  • 6 garlic cloves, smashed
  • 2 tablespoons tomato paste
  • 2 cups (480 ml) dry red wine (Cabernet Sauvignon, Merlot, or similar—nothing too sweet, and use something you’d actually drink!)
  • 2 cups (480 ml) beef broth (preferably low-sodium—homemade if you have it)
  • 2 tablespoons balsamic vinegar (adds a pop of acid and sweetness)
  • 2 bay leaves
  • 4–5 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 sprig fresh rosemary (optional, but lovely)
• For the Roasted Vegetables:
  • 1 pound (450 g) small potatoes (Yukon Gold or red potatoes, quartered)
  • 2–3 carrots, peeled and cut into sticks
  • 1 medium parsnip, peeled and cut into sticks (optional, but adds sweetness)
  • 1 red onion, cut into thick wedges
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Fresh herbs for garnish (parsley, thyme, or rosemary)

Ingredient Tips: I highly recommend using Certified Angus Beef brand short ribs if you can find them—always juicy and tender. If you need a gluten-free option, double-check your beef broth label. In summer, you can swap root veggies for fresh green beans or asparagus for the roasted side. If you don’t have red wine, you can use more broth, but you’ll miss out on that signature flavor. For a dairy-free version, this recipe is naturally free of milk products—no swaps needed!

Equipment Needed

You don’t need a bunch of fancy tools to make these red wine braised short ribs, but a few trusty pieces will make the process smoother. Here’s what I use (and some budget-friendly swaps):

• Large Dutch Oven (6–7 quart/5.5–6.5 L): This heavy pot is perfect for browning and braising. If you don’t have one, a deep oven-safe pot with a tight-fitting lid works too. I’ve also used a heavy roasting pan covered tightly with foil in a pinch.
• Baking Sheet: For roasting the veggies. A rimmed sheet helps keep everything contained. If you only have a smaller pan, just roast in batches.
• Sharp Chef’s Knife and Cutting Board: Makes prepping all those veggies much easier (and safer!).
• Tongs: For turning the short ribs as you sear them. If you don’t have tongs, a sturdy spatula will do.
• Measuring Cups & Spoons: Precise measurements really help with the sauce.
• Wooden Spoon or Silicone Spatula: For stirring and scraping up those delicious browned bits.
• Small Strainer (optional): If you want a super-smooth sauce, you can strain out the solids at the end. I do this if I’m feeling fancy, but most days, I just leave everything in!

Equipment Notes: I bought my Dutch oven at a discount store years ago, and it’s still going strong—no need to splurge on a pricey brand. Just keep the lid tight and be gentle with the enamel. If you use nonstick pans for the veggies, don’t crank the heat too high—they’ll roast just fine at 425°F (220°C).

Preparation Method

1. Preheat and Prep:
   • Preheat your oven to 325°F (165°C). Arrange your oven racks so your Dutch oven will fit in the middle.
   • Pat the short ribs dry with paper towels (this helps them brown). Season all sides generously with 2 teaspoons kosher salt and 1 teaspoon black pepper.
2. Sear the Short Ribs:
   • Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the short ribs in a single layer (work in batches if needed).
   • Sear each side until deep brown and crusty, about 3–4 minutes per side. Don’t rush this step—it builds flavor! Transfer browned ribs to a plate.

   Tip: If the pot gets too dry, add a splash more oil between batches. And yes, it will splatter a bit—it’s worth it.

3. Build the Sauce Base:
   • Add onion, carrots, and celery to the pot. Sauté for 5–7 minutes, scraping up brown bits, until veggies are soft and golden.
   • Add garlic and cook for 1 minute, until fragrant.
   • Stir in tomato paste and cook for another 2 minutes (it’ll look a little sticky, that’s perfect).
4. Deglaze and Braise:
   • Pour in the red wine, scraping up any remaining bits from the bottom. Let it simmer for 3–4 minutes to reduce slightly.
   • Add beef broth, balsamic vinegar, bay leaves, thyme, and rosemary. Stir to combine.
   • Return the short ribs (and any juices) to the pot, nestling them into the liquid. The liquid should come about 2/3 up the sides—add a bit more broth if needed, but don’t fully submerge.
5. Braise in the Oven:
   • Cover tightly with the lid and transfer to the oven. Braise for 2.5–3 hours, flipping the ribs once halfway through. The meat should be very tender and nearly falling off the bone when done.

   Note: If the sauce looks dry, add a splash of water or broth during cooking. If it’s too liquidy at the end, simmer uncovered on the stove for 10 minutes to reduce.

6. Roast the Vegetables:
   • During the last 45 minutes of braising, toss potatoes, carrots, parsnip, and red onion with olive oil, salt, and pepper on a baking sheet.
   • Roast at 425°F (220°C) for 30–40 minutes, tossing once, until golden and crisp-tender.
7. Finish and Serve:
   • When ribs are done, skim off excess fat from the sauce (if desired). Taste and adjust seasoning. For a smoother sauce, strain out the solids, or just leave it chunky for rustic vibes.
   • Serve ribs over a bed of roasted vegetables, spooning the red wine sauce all over. Garnish with fresh herbs.

   Warning: The pot will be hot! Let the ribs rest for a few minutes before serving—they’ll be even more tender.

Cooking Tips & Techniques

I’ve made my fair share of short ribs, and trust me—these little tips can make the difference between “good” and “wow.”

• Browning is Key: Don’t skip the searing step. You want those ribs to develop a deep, crusty brown color. It might seem like extra work, but it gives the sauce incredible depth—think of it as building the flavor foundation.
• Deglaze Like a Pro: After sautéing your veggies and tomato paste, use your wine to scrape up every last browned bit from the pot. This is where the magic happens!
• Low and Slow: Braising at a gentle heat is what makes the meat fall-apart tender. If you rush and crank the oven higher, you’ll wind up with tough ribs—been there, regretted that.
• Don’t Overcrowd: Brown the ribs in batches if your pot is small. If they’re too close, they’ll steam instead of sear. Patience pays off.
• Troubleshooting: If your sauce is too thin at the end, remove the ribs and simmer the sauce uncovered to thicken. Too thick? Add a splash of broth. Forgot to season? A pinch of salt at the end can really wake up the flavors.
• Multi-Tasking: I like to chop the vegetables for roasting while the ribs are braising. That way, everything finishes right on time. (And you get bonus points for efficiency!)
• Leftover Magic: The red wine sauce is amazing the next day—use it on mashed potatoes, polenta, or even scrambled eggs for a breakfast treat. Trust me, it’s worth saving every last drop.

And if you make a little mess, well, that’s just proof you’ve been cooking something wonderful. I’ve definitely splattered red wine on more than one kitchen towel in my day—nothing a good soak can’t fix!

Variations & Adaptations

One of the things I love most about this red wine braised short ribs recipe is how easy it is to tweak for different tastes, seasons, or dietary needs. Here are a few of my favorite ways to mix things up:

• Gluten-Free: The recipe is naturally gluten-free if you use a gluten-free beef broth and double-check the tomato paste label. No flour needed for thickening, so you’re in the clear!
• Low-Carb: Swap the potatoes and root veggies for roasted cauliflower, Brussels sprouts, or broccoli. The sauce pairs beautifully with almost any veggie that can handle a hot oven.
• Slow Cooker Method: After searing the ribs and veggies, transfer everything to a slow cooker. Cook on low for 8–9 hours or high for 5–6 hours. The sauce might be a bit thinner, but the flavor is just as comforting.
• Different Wines: For a deeper flavor, try a Syrah or Malbec. If you want something lighter, Pinot Noir works too (just avoid sweet reds—they’ll overpower the dish).
• Vegetarian Twist: For a meatless version, use thick-cut portobello mushrooms or eggplant slices in place of short ribs. Braise as directed, adding 10–15 minutes less cook time. The sauce is so good, even the meat-lovers will ask for seconds.
• Personal Favorite: Sometimes I toss in a handful of pitted black olives or pearl onions for a French-inspired twist. A little orange zest right before serving also wakes up the flavors—give it a try if you’re feeling adventurous!

Don’t be afraid to have fun with this recipe—it’s forgiving and always delicious.

Serving & Storage Suggestions

Red wine braised short ribs are at their best when served piping hot, nestled over a bed of roasted vegetables. I love to spoon generous ladlefuls of the rich, glossy sauce over everything and sprinkle with fresh parsley or thyme for a pop of color. If you want to go all out, serve with creamy mashed potatoes or crusty bread to soak up the sauce—trust me, you won’t want a drop to go to waste!

For a special dinner, pair with a simple green salad and a bold glass of the same red wine you used in the recipe. Even a rustic apple galette for dessert wouldn’t be out of place.

Leftovers keep beautifully. Store cooled short ribs and sauce in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so it’s a great make-ahead dish. To reheat, gently warm on the stovetop over low heat, adding a splash of broth if needed. Roasted veggies can be reheated in the oven at 350°F (175°C) until warmed through (about 10–15 minutes).

These short ribs also freeze well—just cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently for an easy, ready-to-go dinner.

Nutritional Information & Benefits

While red wine braised short ribs are undeniably hearty, they’re also packed with nourishing ingredients. A typical serving (about 6 ounces/170 g short rib meat, plus vegetables and sauce) contains roughly:

• Calories: 540
• Protein: 30g
• Carbohydrates: 18g
• Fat: 36g (mostly from the beef—skim excess fat for a lighter dish)
• Fiber: 4g

The combination of lean protein, root vegetables, and heart-healthy olive oil makes this meal satisfying and balanced. Red wine adds beneficial antioxidants, while carrots and parsnips provide vitamins A and C. If you’re watching your sodium or fat intake, trim the ribs well and skim the sauce before serving. For gluten-free and dairy-free eaters, this recipe is naturally safe with a couple label checks.

For me, it’s the kind of meal that nourishes body and soul—especially on a chilly night when you need a little extra comfort.

Conclusion

If you’re looking for a show-stopping dinner that’s as comforting as it is impressive, this red wine braised short ribs recipe is the one to try. It’s simple enough for a cozy Sunday meal but elegant enough for guests, and it fills your home with the kind of mouthwatering aroma that makes everyone gather around the table. Plus, the roasted vegetables and rich wine sauce bring everything together in a way that just feels special.

Feel free to customize the vegetables or tweak the flavors to fit your family’s tastes. I love this recipe because it’s forgiving, flexible, and always delicious—no matter how you serve it. Honestly, it’s become my “secret weapon” for chilly nights and family gatherings, and I hope it becomes a staple in your kitchen, too.

If you give these red wine braised short ribs a try, I’d love to hear how they turned out for you! Leave a comment below, share your tweaks, or tag your creation on social media. Happy cooking—and here’s to many cozy, delicious dinners ahead!

Frequently Asked Questions (FAQs)

How do I know when the short ribs are done?

The short ribs are ready when the meat is fork-tender and easily pulls away from the bone—usually after 2.5 to 3 hours of braising. If they’re still tough, give them another 20–30 minutes and check again.

Can I make this recipe ahead of time?

Absolutely! In fact, the flavor improves after resting in the fridge overnight. Just reheat gently on the stove or in the oven, adding a splash of broth if needed to loosen the sauce.

What kind of red wine should I use?

Choose a dry, robust red wine like Cabernet Sauvignon, Merlot, or Syrah. Avoid sweet or overly fruity wines—they can overpower the dish. If in doubt, pick something you’d enjoy drinking with dinner.

Can I use boneless short ribs?

Yes, boneless short ribs work well. Just reduce the braising time slightly (check for tenderness after 2 hours). The bones do add a bit of richness to the sauce, but the recipe is still fantastic without them.

What can I serve with these braised short ribs besides roasted vegetables?

Mashed potatoes, creamy polenta, buttered noodles, or even a simple green salad all make perfect sides. Anything that soaks up the red wine sauce is fair game!

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