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Wine Braised Short Ribs

We’ve got you covered with this comforting and hearty short rib recipe so tender you won’t be able to stop yourself from devouring them all in one sitting.


wine braised short ribs on a serving plate made with red wine, spices, celery, onion, carrots and garlic cloves
Photography by Gayle McLeod

The Easiest, Fall-Off-The-Bone, Best Short Ribs Recipe

If you’ve never had short ribs before, you’re in for a treat! Wine braised short ribs will change your life – and we mean it! Flavorful, soft, fall-off-the-bone meat marinated in a wine sauce, overtop of creamy mashed potatoes will be one of your favorite, cozy meals. In our recipes for beef short ribs, we use a slow cooking method, which allows the short ribs to become rich and tender. And although the short rib recipe may seem intimidating, the oven does most of the work so you can sit back, relax, and in three hours' time, your entire house will smell like you’ve been in the kitchen all day. While you can make this dish anytime (and you will probably want to!), we think it’s the perfect meal for a special celebration. When shopping for your beef short ribs, ask your local butcher for the meatiest thickest ones!

short ribs, celery, onion, carrots, garlic, tomato paste, red wine, beef stock thyme, bay leaf, salt and pepper in bowls

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Is There a Difference Between Beef Ribs And Short Ribs?

The bottom line: It comes down to the cut of meat! Beef ribs differ from, specifically, beef short ribs depending on where the meat lies on the bone. Typically short ribs tend to have a bit more fat and, when slow cooked, create juicy bites of meat. They’re a bit more expensive because they’re a more sophisticated, higher-quality cut of meat. Compared to short ribs, beef ribs are the typical ribs you think of when you hear the word ribs - succulent, slathered with sauce, with meat on both the top and sides of the bone. And, while some might ask, are short ribs worth it, we answer with a resounding yes.

short ribs seasoned with salt and pepper being browned in a dutch oven with vegetable oil
onions, celery, carrots, garlic and tomato paste being cooked in a dutch oven
short ribs cooking in a dutch oven with onion, celery, carrots, garlic, tomato paste and red wine
short ribs cooking with onion, celery, carrots, garlic, tomato paste, red wine, beef broth, bay leaf and thyme

What To Serve With Braised Short Ribs

We like to serve our braised beef short ribs family-style with Garlic Mashed Potatoes, Creamy Polenta, or buttered egg noodles to soak up all the flavor. Whip up a side of Roasted Brussel Sprouts or Glazed Carrots or Broccolini Au Gratin to round out your meal. If we’re looking for extra comfort, we sometimes pop a loaf of crusty bread in the oven and use it to sop up all the delicious sauce. For an elevated touch, finish the night off with an Olive Oil Cake.

short ribs cooking with onion, celery, carrots, garlic, tomato paste, red wine, beef broth, bay leaf and thyme

How To Cook Beef Short Ribs

  1. Brown the beef short ribs! Don’t skip this step – this adds complexity and flavor to your short ribs by browning the outside. You won’t be really cooking them during this time – it’s more to layer on the flavor.

  2. Create the sauce! Red wine, beef stock, and the pan drippings make the most luxurious bath for our short ribs! The best part? It’ll reduce and thicken after cooking, creating a beautiful, rich and silky gravy.

  3. Sit back and let the dutch oven do the work! For tender, juicy ribs you’ll cook them low and slow for just about 2 hours! Pro Tip: When the timer says 45 minutes, prep the rest of your menu!

short ribs cooking with onion, celery, carrots, garlic, tomato paste, red wine, beef broth, bay leaf and thyme

Tools You’ll Need For Our Beef Short Rib Recipe

More Slow Cooking, Comforting Recipes

When you have the time, slow cooking is the way to go! It produces flavorful, complex dishes and tender, succulent meat! With the help of a slow cooker, you can make our 30 Best Slow Cooker Recipes or, try these other slow cooking recipes:

homemade wine braised short ribs in a bowl served on top of mashed potatoes and sprinkled with parsley

Your Favorite Sunday Dinner

Did you fend off the Sunday scaries with homemade wine braised short ribs? Our favorite part of the week is seeing all the photos you tag us in! Use @themodernproper and #themodernproper on Instagram for a chance to be featured. Happy eating!

Wine Braised Short Ribs

  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  2 hrs 45 min
  • Calories: 759


  • 5 pounds bone-in, beef short ribs
  • 1 tablespoons kosher salt, plus more for serving
  • 2 teaspoons freshly cracked black pepper, plus more for serving
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 3 celery ribs, finely chopped
  • 2 medium carrots, peeled, finely chopped
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons tomato paste
  • 2 cups red wine, such as pinot noir
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 cups beef stock
  • Finely chopped flat-leaf parsley, for serving
  • mashed potatoes, egg noodles or polenta, for serving


  1. Preheat the oven to 350°F with a rack in the center position.

  2. Season the short ribs with salt and pepper.

  3. Heat the oil in a large dutch oven over medium-high heat. Once the oil just begins to smoke, working in batches, add the short ribs and cook until browned, 2-3 minutes per side. Transfer the ribs to a plate. Remove all but 2 tablespoons of the fat from the pot.

  4. Reduce the heat to medium. Add the onion, celery and carrots, cook, stirring constantly, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute. Add the tomato paste, stirring to combine. Pour in the wine and stir to incorporate. Bring to a simmer over medium heat and allow the liquid to reduce by ⅓, about 15 minutes.

  5. Return the ribs to the pan along with any collected juices. Add the bay leaves, thyme and beef stock. Increase the heat to high and bring to a boil, cover the pot and transfer it to the oven. Cook until the ribs are tender and falling off the bone, about 2 hours.

  6. Discard the bay leaves and thyme stems. Using tongs, transfer the meat to a serving platter and tent with a foil to keep warm.

  7. Return the pan to medium-high heat and bring the liquid to a boil. Cook until reduced by about ⅓, 8-10 minutes. Pour the sauce over the meat, season with additional salt and pepper to taste and garnish with parsley. Serve short ribs family-style with mashed potatoes, egg noodles or polenta.

Nutrition Info

  • Per Serving
  • Amount
  • Calories759
  • Protein79 g
  • Carbohydrates24 g
  • Total Fat39 g
  • Dietary Fiber2 g
  • Cholesterol302 mg
  • sodium990 mg
  • Total Sugars4 g

Wine Braised Short Ribs

Questions & Reviews

Join the discussion below.

  • Hannah

    Is it okay to crowd/overlay the short ribs once they go into the oven or should I use 2 pans? My Dutch oven is on the small side.

    2 pans would probably be best!

  • Ayvee

    Can this be done in the instapot?

    In theory yes, but we haven't tested it in the instant pot yet.

  • Kate

    Do you have a recommendation for how to cook these without a Dutch oven?

    Any lidded pot that can go in the oven will be fine.

  • Curly Rosales

    I’m making this recipe with only 2 pounds of short ribs for only a couple people, is it ok to make less of everything else too?

    We haven't tried cutting it in half but it should be ok. Hope you enjoy Curly.

  • Joann

    I’ve made these for a group of friends, but it seems like there is a lot of fat…do you trim the fat off the ribs once it is finished cooking? I can’t imagine my friends having globs of fat on their plates…

    Feel free to trim if your ribs are super fatty.

  • Becca

    This recipe is so good! I bought a Dutch oven just to try it and now I’m in love. Will absolutely make again and again!

    Thanks Becca, we are so glad you loved it! Now that you have a dutch oven you have so many possibilities, have fun!

  • Ingrid Kundinger

    This was delicious! We will definitely make it again! Thanks for the great recipe!

    Thanks Ingrid, so glad you loved it!

  • Effie

    Made this for NYD, and really enjoyed it.

    Thanks Effie, glad you enjoyed it!

  • Kasey B

    Absolutely delicious! Followed the recipe exactly and everyone loved it. Tender meat, flavorful sauce. So so good! I served it with polenta and braised kale.

    Thanks Kasey, so happy you loved!

  • Anna

    Made this tonight and it was amazing!!! Had oven roasted bok Choy and had cauliflower rice! Have tried many versions of this but this is by far our favorite!!!

    Thanks Anna, so happy to hear you loved this recipe!