Oven-braised short ribs are rich, tender, and full of deep beefy flavor. Slow cooking transforms the tough connective tissue in the ribs into a soft, succulent texture, while red wine adds richness and depth to the braising sauce.
This Oven-Braised Short Ribs with Red Wine recipe uses simple ingredients and an easy oven-braising method. The ribs are browned first, then slowly cooked with vegetables, tomato paste, red wine, broth, and fresh herbs until the meat becomes wonderfully tender.
1. Oven-Braised Short Ribs with Red Wine (Yield: 4 Servings)
Ingredients
- 8 whole beef short ribs, bone-in
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, chopped
- Salt and black pepper, to taste
- ¼ cup all-purpose flour
- 1 cup dry red wine, such as Côtes du Rhône or Pinot Noir
- 2½ cups low-sodium beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
Begin by preparing the short ribs. Pat the ribs thoroughly dry with paper towels. Removing excess moisture from the surface helps the meat develop a deeper brown crust during searing.
Season the short ribs generously on all sides with salt and black pepper. Allow them to sit for about 15 to 20 minutes while you prepare the remaining ingredients.
Preheat the oven to 325°F (165°C).
Heat a large Dutch oven or oven-safe heavy-bottomed pot over medium-high heat. Add the olive oil and allow it to become hot but not smoking.
Carefully place the short ribs into the pot, working in batches if necessary. Avoid overcrowding the pot because the ribs need enough space to brown properly.
Sear the ribs for approximately 3 to 4 minutes on each side, turning them with tongs until all major surfaces are deeply browned. This step creates a flavorful foundation for the braising liquid.
Transfer the browned short ribs to a clean plate and set them aside.
Reduce the heat to medium. Add the diced onion and chopped carrots to the same pot. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes lightly golden.
Sprinkle the flour over the vegetables and stir continuously for about 1 minute. Cooking the flour briefly helps remove its raw taste and will also help slightly thicken the braising liquid.
Add the tomato paste and stir it into the vegetables. Cook for another 1 to 2 minutes. The tomato paste should become slightly darker and fragrant.
Slowly pour the red wine into the pot while stirring and scraping the bottom with a wooden spoon. Loosen the browned bits from the bottom because they contain a great deal of flavor.
Bring the wine to a gentle simmer and cook for approximately 3 to 5 minutes. This allows some of the alcohol to cook off and gives the wine a chance to blend with the vegetables and tomato paste.
Pour in the low-sodium beef broth and stir well. Add the fresh thyme and rosemary.
Return the browned short ribs to the pot. Arrange them so they sit in the braising liquid as much as possible, with the bones facing upward if practical. The liquid does not need to completely cover the ribs.
Bring the liquid to a gentle simmer on the stovetop. Once it begins simmering, cover the Dutch oven tightly with its lid.
Transfer the covered pot to the preheated oven. Braise the short ribs for approximately 2½ to 3½ hours.
Check the ribs after about 2½ hours. The meat should be very tender and should begin pulling away from the bones. If a fork or knife still meets significant resistance, cover the pot again and continue cooking.
Once the ribs are tender, carefully remove the Dutch oven from the oven. Transfer the short ribs to a large plate or serving dish and loosely cover them with foil.
Remove the thyme and rosemary sprigs from the braising liquid. If desired, skim excess fat from the surface of the sauce using a spoon.
For a smoother sauce, strain the braising liquid through a fine-mesh strainer, pressing gently on the vegetables to extract their flavor. Alternatively, leave the vegetables in the sauce for a more rustic result.
If the sauce is thinner than you prefer, place the Dutch oven over medium heat and simmer the liquid uncovered for several minutes until it reaches your desired consistency.
Taste the sauce and adjust the salt and black pepper as needed.
Return the short ribs to the sauce and allow them to warm gently for a few minutes before serving. Spoon some of the rich red wine sauce over the ribs.
2. Tips for Perfect Oven-Braised Short Ribs with Red Wine
Choose bone-in short ribs with plenty of meat. The bones contribute flavor to the braising liquid, while the marbled meat becomes exceptionally tender during slow cooking.
Dry the ribs thoroughly before searing. Moisture on the surface can prevent proper browning and cause the meat to steam instead.
Don’t rush the browning step. A deep brown crust creates flavorful browned bits in the bottom of the Dutch oven, which become part of the finished sauce.
Use a dry red wine rather than a sweet wine. A wine such as Pinot Noir or Côtes du Rhône provides balanced acidity and richness without making the sauce overly sweet.
Let the wine simmer briefly before adding the broth. This helps concentrate its flavor and allows some of the alcohol to evaporate.
Keep the pot covered during most of the braising process. A tight lid traps moisture and helps create the gentle, humid environment needed to soften the connective tissue.
Don’t worry if the ribs aren’t completely submerged. Braising doesn’t require the meat to be covered entirely by liquid. The steam and enclosed environment help cook the exposed portions as well.
Avoid raising the oven temperature to speed up the process. Short ribs become tender because connective tissue breaks down gradually, so steady low-temperature cooking produces better results.
Check the meat for tenderness rather than relying entirely on cooking time. Different ribs can vary in thickness, so some batches may require more or less time.
For an even richer sauce, refrigerate the cooked ribs and sauce overnight. Chilled fat will solidify on the surface and can be removed easily before reheating.
3. Frequently Asked Questions
What cut of beef is used for short ribs?
Short ribs come from the rib area of the beef carcass and contain meat, connective tissue, and bone. Bone-in short ribs are particularly well suited to braising because the long cooking process transforms the connective tissue into a tender texture.
Why are my short ribs still tough after several hours?
If the ribs are still tough, they probably need additional cooking time. Short ribs can remain firm until enough connective tissue has broken down. Continue braising them until a fork slides easily into the meat.
Can I make this recipe without alcohol?
Yes. Replace the red wine with additional low-sodium beef broth. The flavor will be somewhat different, but the braising method will still produce tender short ribs.
Can I prepare short ribs a day ahead?
Yes. Short ribs are excellent for make-ahead preparation. After cooking, cool them safely and refrigerate them with the sauce. The chilled fat can be removed from the surface before reheating.
How should I store leftover braised short ribs?
Place the cooled ribs and sauce in an airtight container and refrigerate them. They can generally be kept refrigerated for 3 to 4 days. Reheat gently until the meat and sauce are thoroughly warmed.
4. Nutrition Information
The following nutrition information is approximate and based on one serving of short ribs with the braising sauce. Actual values can vary depending on the amount of fat trimmed from the beef and how much sauce is consumed.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 690 |
| Protein | 48 g |
| Carbohydrates | 17 g |
| Fat | 45 g |
| Saturated Fat | 17 g |
| Cholesterol | 155 mg |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 620 mg |
| Potassium | 1,050 mg |
| Calcium | 65 mg |
| Iron | 6 mg |
Oven-braised short ribs are a classic comfort food that turns a relatively tough cut of beef into exceptionally tender meat. Browning the ribs first and slowly cooking them in a flavorful red wine sauce creates layers of rich flavor throughout the dish.
This Oven-Braised Short Ribs with Red Wine recipe is straightforward once the initial preparation is complete. The most important steps are giving the ribs a good sear, maintaining a gentle oven temperature, and cooking them until they are truly fork-tender. With a little patience, you’ll have deeply flavorful short ribs and a rich homemade sauce.
