Skip to Content

Wine Braised Short Ribs

Updated April 28, 2025 / By Holly Erickson & Natalie Mortimer

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! For another wine-y beef recipe, try our classic Beef Bourguignon and if it’s ribs you’re after, try our easy Oven-Baked Ribs

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

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!

The Modern Proper's TOP 10!

FREE EMAIL BONUS: Call it a greatest-hits countdown, each day loaded with delicious dinner inspiration!

Wine Braised Short Ribs Recipe

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

Description

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.

Ingredients

  • 5 pounds bone-in beef short ribs
  • 1 tablespoon kosher salt, plus more to taste
  • 2 teaspoons freshly cracked black pepper, plus more to taste
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, finely chopped
  • 3 celery ribs, finely chopped
  • 2 medium carrots, peeled and 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 (optional)

Method

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

  2. Season the short ribs all over with the 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. Discard all but about 2 tablespoons of the fat. 

    short ribs seasoned with salt and pepper being browned in a dutch oven with vegetable oil
  4. Reduce the heat to medium. Add the onion, celery, and carrots and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste until combined, then stir in the wine. Bring to a simmer and cook for about 15 minutes, or until the liquid has reduced by about one third.

    onions, celery, carrots, garlic and tomato paste being cooked in a dutch oven
  5. Return the ribs and any collected juices to the pot. Add the bay leaves, thyme, and beef stock. Increase the heat to high and bring to a boil. Cover the pot, transfer it to the oven, and cook until the meat is tender and falling off the bone, about 2 hours.

    short ribs cooking with onion, celery, carrots, garlic, tomato paste, red wine, beef broth, bay leaf and thyme
  6. Using tongs, discard the bay leaves and thyme sprigs, then transfer the ribs to a serving platter, reserving the liquid in the pot. Tent the meat with a foil to keep warm. Bring the liquid to a boil over medium-high heat. Cook until reduced by about one third, 8 to 10 minutes. 

    short ribs cooking in a dutch oven with onion, celery, carrots, garlic, tomato paste and red wine
  7. To serve, pour the sauce over the meat. Season to taste with salt and pepper and garnish with parsley. Serve family style with mashed potatoes, egg noodles or creamy polenta on the side, if desired.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 759
  • Protein 79 g
  • Carbohydrates 24 g
  • Total Fat 39 g
  • Dietary Fiber 2 g
  • Cholesterol 302 mg
  • Sodium 990 mg
  • Total Sugars 4 g

Wine Braised Short Ribs

Questions & Reviews

Join the discussion below.

or
  • Gianna

    If I wanted to cook this on the stove instead of the oven, how long do you recommend?

    We haven't tested it but probably simmer for 2.5 to 3 hours.

  • Martha

    Can I follow the same recipe using boneless short ribs?

    Yes, but they will cook faster. Start checking for doneness after 1.5 hours. Hope you enjoy!

  • Stacey

    can I use a crockpot

    Hi Stacey, we have not tested this is a slow cooker.

  • Stephanie

    Hi! If I were making this in an instant pot, how would you tweak this recipe?

    Hi Stephanie, we have not yet tested this in an instant pot.

  • Jose

    Ahoy! Would it be possible to double this recipe? I'm thinking of using a large roasting pan, covered with foil? Do you think vegetables/liquid would also need to be doubled or just enough to cover keep the ribs partially covered? Would cooking time need to be adjusted?

    Cheers, Jose.

    Vegetables aren't necessary to double if you don't want to but we'd definitely increase the liquid so it doesn't dry out. Hard to say without knowing the size of the pan if we would do double liquid or 1.5x. It will probably need to cook longer so keep your eye on it and keep checking the temp for doneness.

  • Kathie

    Very good and easy to make.

    Thanks Kathie, so glad you enjoyed it!

  • Anna

    Amazing! Will be making again!

    Thanks Anna, we are so glad you loved these!

  • Athena

    Made this the other night and it was absolutely delicious. The flavor is great and it's super easy to make. I served this with some buttered pappardelle pasta and pan fried asparagus. The meat was still so moist and soft after heating up the leftovers the following night. Definitely keeping this in the rotation for lazy dinners.

    Thanks, we are so glad you loved it!

  • Karen

    Easy recipe and a real crowd pleaser! I will definitely make this again.

    Thanks Karen, so glad you loved it!

  • 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!