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Tender Braised Short Ribs Recipe Easy Homemade Red Wine Sauce Guide

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This recipe delivers fall-off-the-bone tender short ribs braised in a rich, silky red wine sauce. Perfect for special occasions or comforting family dinners, it combines simple ingredients with slow cooking for deep, savory flavor.

Ingredients

Scale
  • 3 pounds bone-in beef short ribs, well-marbled
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (30g) all-purpose flour (or gluten-free flour/cornstarch for gluten-free option)
  • 2–3 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, roughly chopped
  • 2 medium carrots, peeled and coarsely chopped
  • 2 celery stalks, chopped
  • 4–5 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups (480 ml) dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 2 cups (480 ml) beef stock (homemade or low-sodium store-bought)
  • 3–4 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Season short ribs generously with salt and freshly ground black pepper.
  3. Dredge ribs in flour, shaking off excess.
  4. Heat 2-3 tablespoons olive oil in a Dutch oven over medium-high heat until shimmering.
  5. Brown ribs in batches, about 3-4 minutes per side, until deep mahogany color. Remove and set aside.
  6. Lower heat to medium; add chopped onion, carrots, and celery to the pot.
  7. Sauté vegetables for 5-7 minutes until softened and fragrant, stirring occasionally.
  8. Add minced garlic and cook for 1 minute.
  9. Stir in tomato paste and cook for 2 minutes, stirring often to caramelize slightly.
  10. Pour in dry red wine, scraping the bottom of the pot to lift browned bits.
  11. Bring wine to a gentle boil and reduce by about one-third, approximately 10 minutes.
  12. Add beef stock, thyme sprigs, and bay leaves. Return ribs to the pot, nestling into the liquid.
  13. Cover pot with tight-fitting lid and transfer to preheated oven.
  14. Braise for 2.5 to 3 hours until meat is fork-tender and falling off the bone.
  15. Remove pot from oven; transfer ribs to serving platter and tent with foil to keep warm.
  16. Place pot with sauce back on stovetop over medium heat.
  17. Simmer sauce uncovered for 10-15 minutes to thicken slightly.
  18. Optional: Strain sauce through fine-mesh sieve for smooth finish.
  19. Adjust seasoning with salt and pepper to taste.
  20. Pour sauce over ribs, garnish with chopped fresh parsley, and serve hot.

Notes

Do not rush the braising time; low and slow heat is essential for tender ribs. Browning the ribs well adds deep flavor. Use a good-quality red wine you enjoy drinking. If sauce is too thin after braising, simmer longer to thicken. Let ribs rest after braising to redistribute juices. For gluten-free, substitute flour with cornstarch or gluten-free blend. Slow cooker method: brown ribs and veggies, then cook on low 6-8 hours.

Nutrition

Keywords: braised short ribs, red wine sauce, beef ribs, slow cooked, comfort food, easy dinner, family meal, gluten-free option, dairy-free

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