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Classic Red Wine Braised Short Ribs

  • Author: Quin
  • Prep Time: 20m
  • Cook Time: 3hr
  • Total Time: 3hr 20m
  • Yield: 6-8 1x


It doesn’t get any better than extra succulent and tenderly braised short ribs that fall off the bone. Slow cooked to perfection in classic red wine with caramelized and bold flavors; served best on a bed of creamy mashed potatoes!



  • 4 lbs bone-in beef short ribs
  • salt and pepper
  • 3 tablespoons extra virgin olive oil
  • 1 medium-sized yellow onion, thinly chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 bulb of garlic, cut in half crosswise
  • 3 tablespoons tomato paste
  • 2 tablespoons butter
  • 1 1/2 tablespoon light brown sugar
  • 2 1/2 cups low sodium beef broth
  • 2 cups dry red wine, such as Cabernet Sauvignon or Merlot
  • 3 bay leaves
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary


  1. Season short ribs with salt and pepper then place on a plate and put into refrigerator for at least 2 hours.
  2. Preheat the oven to 300°F. 
  3. In a large dutch oven, heat olive oil on the stovetop over medium-low heat. Gently sear ribs on all sides for browns. Depending on the size of your ribs, you made need to do this in batches. Once all ribs have browned, transfer to another plate.
  4. Add onions, carrots, and celery into pot and let sauté until onions become translucent in color, about 5-7 minutes, while stirring.
  5. Add ribs back into pot, as well as everything else: garlic, tomato paste, butter, brown sugar, beef broth, red wine, bay leaves, thyme, and rosemary. Stir all to combine and then cover pot with lid and transfer into the oven.
  6. Let cook for 2 1/2-3 hours or until meat is extra tender and falling off the bone. Discard bay leaves, sprigs from thyme/rosemary, and any excess garlic skin.
  7. Serve braised short ribs with sauce over mashed potatoes, cauliflower mashed potatoes, rice, etc. Enjoy!


  1. Ribs will keep in an airtight container in the fridge for up to one week.
  2. You can have the short ribs cut into your desired preference, just ask your local butcher.
  3. This recipe can be made in a slow cooker as well. Sear the ribs on the stovetop in a skillet/shallow pan and add everything into slow cooker/crockpot and cook for 6-8 hours or until ribs are tender and fall off the bone.
  • Category: Dinner
  • Cuisine: American

Keywords: Fall, dinner, slow cook