This short ribs recipe is the one I make when I want the house to smell rich and warm. I have tried a chinese short ribs recipe, a flanked short ribs recipe, even a smoked beef short ribs recipe, and yes, those boneless short ribs recipe ovens versions too. I keep coming back to this slow braise. It feels honest and steady. I grew up watching beef chuck short ribs recipes simmer on the stove for hours. The pot would hum. The lid would rattle a bit. That deep scent would drift through every room. This short beef ribs recipe gives me that same calm. We brown the meat well. We pour in good red wine. We let time do the work. The meat turns soft enough to cut with a spoon. The sauce turns thick and glossy. I like to spoon it over mashed potatoes and watch it soak in. It is simple food, made with care. When we cook it low and slow, we taste every step in the final bite.

1) Key Takeaways
2) Easy Red Wine Braised Short Ribs Recipe
3) Ingredients for Red Wine Braised Short Ribs
4) How to Make Red Wine Braised Short Ribs
5) Tips for Making Red Wine Braised Short Ribs
6) Making Red Wine Braised Short Ribs Ahead of Time
7) Storing Leftover Red Wine Braised Short Ribs
8) Try these Main Course next!
9) Red Wine Braised Short Ribs
10) Nutrition

1) Key Takeaways

This short ribs recipe brings deep flavor with simple steps. We brown the meat well, build a base with vegetables, then let time and heat work their magic. The result feels rich yet honest.

I rely on steady heat and patience. Good browning builds taste. A slow oven softens the meat until it yields with a spoon. The sauce turns glossy and full.

You can adapt this beef short ribs recipe with different herbs or even follow ideas from a chinese short ribs recipe or a smoked beef short ribs recipe. The method stays the same. Brown, braise, rest, serve.

2) Easy Red Wine Braised Short Ribs Recipe

When I think about comfort food, this short ribs recipe always comes first. I have tested a flanked short ribs recipe and even tried boneless short ribs recipe ovens versions on busy nights. I still come back to bone in ribs cooked low and slow. The smell fills my kitchen and makes everyone drift in to ask what is cooking.

We start with thick cuts of beef. I season them with salt and pepper, nothing fancy. The pot gets hot. The meat hits the surface and sizzles. That sound tells me dinner will be good. I turn each piece and watch a dark crust form. That crust matters. It feeds the sauce later.

This short ribs recipe feels simple. It fits Sunday dinner or a quiet night when you want something steady and warm. I serve it over mashed potatoes or soft polenta. The sauce sinks in. Each bite tastes rich and slow. If you have tried beef chuck short ribs recipes before, you know the kind of comfort I mean.

3) Ingredients for Red Wine Braised Short Ribs

Beef Short Ribs These form the heart of the dish. I look for thick pieces with good marbling. The fat melts into the sauce and keeps the meat tender. Bone in cuts hold flavor well and feel classic.

Salt and Black Pepper Simple seasoning works best. Salt draws flavor out of the meat. Pepper adds mild heat that lingers in the background.

Olive Oil I use it to brown the ribs. A thin layer coats the pot and helps create that dark crust.

Onion Carrots and Celery This trio builds the base. I chop them small so they soften and blend into the sauce.

Garlic Fresh cloves add depth. I smash them with the side of my knife and toss them in.

Tomato Paste A spoonful thickens the sauce and adds gentle sweetness.

Dry Red Wine Wine lifts the browned bits from the pot. It adds body and slight acidity.

Beef Broth Broth gives the braising liquid strength and balance.

Fresh Thyme Rosemary and Bay Leaves Herbs scent the sauce and round out the flavor.

4) How to Make Red Wine Braised Short Ribs

Step 1 Pat the ribs dry and season them well. Heat oil in a heavy pot. Brown the ribs on all sides. Work in batches so the heat stays high.

Step 2 Remove the ribs and add onion carrots and celery. Cook until soft. Stir in garlic and tomato paste. Let it cook until fragrant.

Step 3 Pour in red wine. Scrape the bottom of the pot to lift the browned bits. Let the wine reduce for several minutes.

Step 4 Add broth and herbs. Return the ribs to the pot. The liquid should rise close to the top of the meat.

Step 5 Cover and place in a low oven. Cook until the meat feels tender and pulls apart with little effort.

Step 6 Remove the ribs and simmer the sauce on the stove until thick. Spoon the sauce over the ribs and serve hot.

5) Tips for Making Red Wine Braised Short Ribs

Give the meat space in the pot. Crowding traps steam and stops browning. I brown in batches and stay patient.

Choose wine you would drink. The flavor stays in the sauce. A harsh wine makes a harsh sauce. A balanced wine builds a balanced dish.

Let the ribs rest in the sauce before serving. That short pause helps the meat soak up flavor. This braised beef ribs dish rewards patience.

6) Making Red Wine Braised Short Ribs Ahead of Time

I often cook this short beef ribs recipe a day early. The flavor deepens overnight. The fat rises to the top and firms up in the fridge. I skim it off the next day for a cleaner sauce.

Reheat the ribs slowly on the stove or in the oven. Keep the lid on so the meat stays tender. Add a splash of broth if the sauce feels thick.

This method works well for gatherings. I stay calm on the day of the meal since the hard work is done.

7) Storing Leftover Red Wine Braised Short Ribs

Store leftovers in an airtight container in the fridge for up to four days. Keep the meat covered in sauce so it stays soft.

I reheat portions gently in a saucepan over low heat. The sauce loosens and turns glossy again.

You can freeze cooked ribs for longer storage. Thaw in the fridge overnight and warm slowly before serving.

8) Try these Main Course next!

9) Red Wine Braised Short Ribs