Red Wine Braised Short Ribs

One of the reasons why this is the best short ribs recipe is because they come out perfectly tender, with a rich and complex red wine sauce that will have you weak at the knees.

It’s an incredibly easy, set-it-and-forget-it kinda recipe that you can throw into the oven and let the magic happen. Please, please, please – use a bottle of red wine that you would only consider drinking yourself. Not saying you need to splurge here, but make sure it’s a decent bottle because that’s going to affect the taste.

Prep for the Red Wine Braised Short Ribs:

I really advise getting all of your prep done in advance so you can keep things neat, tidy and organized. It’s also going to make things a LOT easier when you’re ready to go! The celery, onions, carrot and garlic don’t need to be cut uniformly whatsoever – we’re ultimately using them to flavour our short ribs and for the sauce (and they do get taken out after). So get a rough chop for all of these and I like just cutting the garlic bulb right in half and leaving the skin on. Like I mentioned, it’s all getting strained out of the sauce at the end.

Beef Short Ribs:

Take the beef short ribs out of the fridge 20-30 minute prior to cooking so you’ll get a more even cook. Pat dry them, and trim off any excess fat to your liking. Season generously with just salt. Next we dredge them in the flour and shake off the excess. The flour is going to help for a couple reasons:

  1. It will help us get a nice, golden brown crust on the beef ribs as we sear them
  2. It will help thicken the sauce

Now that we have all of our prep ready, it’s go time. I recommend using a dutch oven for this so we can sear the meat and have it all go into the oven after.

If you are using a slow cooker: sear meat in a separate skillet, then cook on low for 6-8 hours
If you are using a pressure cooker: use sautée setting, then cook on HIGH for 1 hour with 15 minute natural release.

Let’s set our browned short ribs to the side and these are going to get added back later for the braising part of the dish. I really like to take the time to get these nice and golden brown – it makes a huge difference at the end! Look at these beauties!

Our celery, onions, carrots and garlic get sautéed here for about 5 minutes until softened. We don’t want to brown these, just have them softened.

Now the super fun part – add a whoooooole bottle of red wine to the pot. Yup. And I don’t like using a bottle that I wouldn’t drink myself. This makes a huge difference to the flavour of the beef and the sauce at the end! Not saying you need to go crazyyyyy with an expensive bottle, but use something you’d enjoy drinking a glass of yourself.

Add a carton (approx 4 cups) of beef stock and let that come to a bubble, add in the herbs, peppercorns, and brown sugar, then we throw it into our 350 degree oven for three hours.

I can guarantee you that your neighbours will be knocking on your door at this point because they’ll be able to smell this goodness from across the street. It’s seriously that amazing.

After three hours of being extremely patient, set the beef ribs to the side (carefully, because they’re going to almost fall off the bone here). Remove the veg, herbs and peppercorns with a spider or whatever else you have in the kitchen. Then we need to bring this sauce back to a bubble over medium and reduce it DOWN. I know you’ve been patient and waited for these to be done but this last final step is SO WORTH IT. I promise. Whisk away and this will reduce by about half, usually taking about 15 minutes.

I like serving with mashed potatoes and asparagus or broccolini and then pouring that red wine sauce allllllllll over. I hope you like it!

red wine braised short ribs over mashed potatoes with broccolini and red wine gravy poured over top

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red wine braised short ribs over mashed potatoes and broccolini with a red wine sauce poured over top

Red Wine Braised Short Ribs

These are truly THE BEST short ribs I’ve ever had in my life…
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Serves 4 people


  • 4-8 Short Ribs
  • 1 onion
  • 2 celery stalks
  • 1 head garlic
  • 1-2 large carrots
  • ½ cup flour
  • Rosemary thyme
  • 1 bottle red wine
  • 1 box Beef broth
  • 1/4 cup black peppercorns
  • 1/4 cup brown sugar
  • 1 tbsp unsalted butter


  • Preheat the oven to 350 degrees.
  • Option to trim excess fat from the ribs. Season the short ribs with sea salt and then dredge in flour (on all sides). Shake off the excess and sear these for 2-3 minutes on each side in a dutch oven pot over medium heat with neutral oil.
  • Set ribs to the side, add in chopped onion, celery, and carrots and stir for 4-5 minutes. Slice a garlic bulb in half and add that to the pot as well. Add in a whole bottle of red wine and a whole box of beef stock.
  • Add in brown sugar, fresh herbs and black peppercorns. Bring this to a bubble, add the short ribs back in, cover and throw into the oven for 3 hours.
  • Set ribs to the side, strain/scoop out all the veggies/herbs/peppercorns and then cook the red wine sauce over medium heat until it’s reduced by half. Whisk often. It should coat the back of a spoon (may take 15-20 min but take your time here). Finish with a knob of butter.

Leave A Comment

  1. Pamela Cooper October 19, 2023 at 10:39 pm - Reply

    5 stars
    Love your recipes ❤️

  2. Amber Hargraves October 22, 2023 at 4:13 am - Reply

    Hi Britt,
    Just wanting to check the measurements of a whole box of beef stock, in mls maybe?

    • Anonymous October 26, 2023 at 5:39 pm - Reply

      5 stars
      The box of beef stock I used was a little less than a liter… about 946ml (32 oz US).

  3. Nitz, Carol October 23, 2023 at 9:03 am - Reply

    5 stars
    This is the definition of COMFORT FOOD1 I made this on a cool Autumn Sunday – I had all the ingredients except for the meat and the herbs. My house still smells of the rich flavorful recipe and all its glory. I served it with orzo pasta and broccoli, both very plain in nature so that the sauce could be used to enhance their flavors as well.
    I used 50% less sodium broth. I think I will use the regular type next time. Otherwise, I followed all the instructions and the recipe to the letter. I used an inexpensive, but drinkable, bottle of wine: Robert Mondavi Cabernet aged in Bourbon barrels. It paired well with this dish. Now that I made it, I plan to remake it again soon and invite others over…until then, I’ll be enjoying my cooking all week!

  4. Rick October 24, 2023 at 2:18 pm - Reply

    Made this last night and it came out even better than I expected. I emulsified 1tbsp of flour in the tbsp of butter and put it in the strained sauce to get more of a gravy consistency…. All I can say is WOW that sauce is very complex and so tasty (I had to hold myself back from drinking it). Thank you for our new go-to fall recipe.

  5. Lena October 24, 2023 at 7:50 pm - Reply

    5 stars
    These were absolutely incredible!!! Wow. The flavor! Unreal! Best thing I’ve ever cooked and so easy. That sauce is unbelievably flavourful and delicious.

  6. Felicia L October 26, 2023 at 11:21 am - Reply

    5 stars
    This was absolute perfection! The short ribs fell right off the bone and they were sooo delicious! Thanks for this recipe, it’s a keeper for sure.

  7. Anne October 28, 2023 at 8:55 pm - Reply

    Can you use gluten free flour?

    • Fawn Peterson November 10, 2023 at 5:25 pm - Reply

      Absolutely! I used my Bob’s Red Mill GF 1 to 1 baking flour… worked like a charm!

      • Madison December 30, 2023 at 7:46 am - Reply

        Hi! I have made this recipe before and they were amazing! I now am making for a group for NYE dinner. If doubling the amount of meat do I need to double the liquid as well? Not sure it will all fit in my Dutch oven.

        • Brita January 15, 2024 at 6:05 pm - Reply

          Hi there! Use enough liquid to make sure the ribs are just nicely covered.

  8. Anonymous October 29, 2023 at 12:14 pm - Reply

    What size is your dutch oven? I am making this for 5 adults and 4 kids (got 6.5 pounds of meat), so I think I need to double the recipe, but I’m concerned my 6.5 Quart dutch oven may be too small. 🙁

  9. Jihae October 29, 2023 at 11:11 pm - Reply

    Can you please tell me the weight of ribs you used?

    • Brita Tastad November 1, 2023 at 8:31 pm - Reply

      Hey! These 4 ribs equaled 2.7 lbs. Hope this helps 🙂

  10. Anonymous October 30, 2023 at 11:32 am - Reply

    5 stars
    amazing and so easy to make!

    • Brita Tastad November 1, 2023 at 8:30 pm - Reply

      So happy you liked them!

    • Jack December 3, 2023 at 7:49 am - Reply

      Your article mentions beef stock but the recipe calls for beef broth. I know they’re very similar. Just looking for guidance on preference/recommendation. Thanks!

      • Brita Tastad December 3, 2023 at 7:07 pm - Reply

        Either will work!

  11. Dona Dingethal November 1, 2023 at 1:32 pm - Reply

    Hi Brit –
    If I were to sous vide the ribs prior to the browning, would I then need to reduce the amount of time they are in the oven?

    Thanks, Dona

    • Brita Tastad November 1, 2023 at 8:30 pm - Reply

      Hi Dona! That’s a really great question. I haven’t tried with a sous vide before but I’d still recommend braising at least 2-3 hours in the oven after browning. Hope this helps and let me know how it turns out!

  12. Tina November 2, 2023 at 6:42 pm - Reply

    Hi!! How should you store any of the leftovers?
    Many thanks!

  13. lisa stahl November 5, 2023 at 8:49 pm - Reply

    5 stars
    just made this!!! it was truly incredible. I did add a little cornstarch at the end to thicken the sauce but aside from that it was perfect. Any thoughts on what other type of meat I could use, other than short ribs?

  14. Kacie November 6, 2023 at 10:15 pm - Reply

    5 stars
    What could we do with the vegetables we remove from the sauce? I don’t want to waste them. Any ideas?

    • Brita Tastad November 12, 2023 at 10:58 am - Reply

      You could try blending them up (removing garlic skins) and incorporating back into the red wine sauce!

  15. Daira November 7, 2023 at 5:41 am - Reply

    5 stars
    It was so good my bf loved it basically ate it all himself

  16. Lis November 9, 2023 at 6:54 pm - Reply

    5 stars
    Hi! I made this and we loved it! Delicious!
    Could there be another cut of meat we could use instead of ribs? (I’m not a huge rib person, just looking for a suggestion)

  17. MM November 10, 2023 at 7:36 am - Reply

    For the slow cooker, I would just sear the meat and then add all the ingredients to the crock pot? And then reduce the sauce down on the stove after they’re done cooking?

  18. Emily November 14, 2023 at 11:11 am - Reply

    I’ve never commented on a recipe before but THIS ONE IS WORTH IT! Truly one of the best recipes I’ve ever made (note: did add a teaspoon of flour to the sauce to help thicken & used baby carrots versus regular carrots). Served with mashed sweet potatoes as well as some of the baby carrots from the roast. 10/10 recommend — this is a new staple recipe in our house.

    • Brita Tastad November 26, 2023 at 8:26 pm - Reply

      ahhh this makes me SO HAPPY

  19. William Barker November 14, 2023 at 9:14 pm - Reply

    I made this and thought the flavors were fantastic. Any tips on thickening the sauce?

    • Brita Tastad November 26, 2023 at 8:25 pm - Reply

      It sometimes takes a while! I know it’s so hard to be patient after you’ve waited 3 hours for them in the oven haha. Try keeping it on medium heat for a good 20 minutes while whisking. You could also try a cornstarch slurry!

  20. Laura Talling November 17, 2023 at 7:29 am - Reply

    Could you cook these a day ahead of time? If so would you put in fridge with the ribs in the sauce or separate and how would you recommend reheating?

    • Brita Tastad November 26, 2023 at 8:23 pm - Reply

      Yes I would wait until they cool down slightly and then refrigerate with the lid on. The next day pop in the oven at 350 for about an hour until heated through. Reduce the sauce as usual.

  21. Megan De Saro November 23, 2023 at 9:17 am - Reply

    5 stars
    These are the best short ribs! I’ve been making this recipe ever since I saw it on instagram. I’ve made it quite a few times now and It comes out amazing every single time. It’s so simple and the flavor is amazing. Don’t change a thing. You won’t be disappointed you made these.

    • Brita Tastad November 26, 2023 at 8:22 pm - Reply

      Thank you for this! Means so much 🙂

  22. Marissa November 28, 2023 at 4:57 pm - Reply

    I don’t have a Dutch oven but hoping to make these for a date night.
    Would a slow cooker work?

  23. Sharon November 28, 2023 at 7:52 pm - Reply

    The best I have ever had. Restaurant quality. I am checking out your other recipes.

    • Brita December 13, 2023 at 4:47 pm - Reply

      Thank you so so much 🙂

  24. Ting Ting November 30, 2023 at 4:17 pm - Reply

    5 stars
    This has become my family’s favorite recipe. We make it bi-weekly. If short ribs were cheaper we’d make it every week. Delicious and flavorful. The meats fall right off the bone! We make this wish mashed potatoes and add the meat/veggies on top. Delicious and soo happy we found your blog!

    • Brita Tastad December 3, 2023 at 7:08 pm - Reply

      This makes me SO happy to hear and I’m SO glad you’re here xx

  25. Katie December 5, 2023 at 10:38 am - Reply

    5 stars
    Made this on Sunday and I am still dreaming about the gravy…

  26. KB December 10, 2023 at 9:41 am - Reply

    Do the short ribs have to be bone in? Will the same measurements apply if only using 1.5lbs of short ribs?

  27. Maggy December 10, 2023 at 12:40 pm - Reply

    Hi! How would I cook these on the stovetop? I don’t hav an oven in my nyc apartment😊

    • Brita December 11, 2023 at 8:35 pm - Reply

      On the lowest flame for 3 hours!

  28. Anonymous December 10, 2023 at 4:03 pm - Reply

    I absolutely adore this dish! The first time I made it was incredible. We’re making it again tonight and I realized I completely forgot to sauté the vegetables for 5 min before adding in the wine and broth. Will this completely ruin the flavor? Everything is in the oven now I guess we’ll see in about 3 hours. User error / tired mama. Wish me luck!

    • Brita December 11, 2023 at 8:35 pm - Reply

      I’m sure it’ll be fine! Let me know how it turned out!

  29. Maddie December 13, 2023 at 4:39 pm - Reply

    Was running late today and got a late start on putting these in the oven. Would it be alright if I left them in for only two hours?

    • Brita December 13, 2023 at 4:48 pm - Reply

      Check on them and see after 2 hours but I’d definitely try and wait that full three if you can!

  30. Kelly December 17, 2023 at 9:59 am - Reply

    5 stars
    So easy and they were delicious! Best short ribs recipe I’ve ever found.

  31. Cindy December 20, 2023 at 11:13 pm - Reply

    I’m making 12 short ribs. Is there enough sauce with the original recipe or should I double the recipe? Can’t wait to try this.

  32. David Tiller December 25, 2023 at 2:31 pm - Reply

    5 stars
    Hi Brita. I’ve made these short ribs several times. I’m cooking them now for Christmas dinner. My family loves these. I’m glad I found your recipe. So simple yet so good.

    • Brita January 15, 2024 at 6:05 pm - Reply

      So happy you like them and they made a spot on your Christmas menu!

  33. Anonymous December 26, 2023 at 5:46 am - Reply

    5 stars
    These were Amazing! Made them for the first time for Christmas dinner!!

  34. Kendra January 1, 2024 at 5:25 pm - Reply

    5 stars
    I made this twice and love it. The ribs are so tender that they fall off the bone. I could use some help with the sauce. It’s coming out a bit bland, and I’m wondering if I’m not using a big enough head of garlic or perhaps I should add more herbs or some salt. Thoughts?

  35. Carla January 5, 2024 at 7:20 pm - Reply

    5 stars
    This was absolutely amazing! My husband and I are in love, it was so so worth the wait. I’m glad I made enough to have some leftovers. Thank you for sharing your delicious recipe with us

  36. Susannah February 26, 2024 at 12:39 pm - Reply

    5 stars
    No other comment to make except that these are delicious!!!! My mouth waters at just thinking about making them again!!!!

    • Brita February 27, 2024 at 12:10 pm - Reply

      I love hearing this!

  37. Jacqueline March 1, 2024 at 4:23 pm - Reply

    5 stars
    I’m already married but my husband said he is definitely keeping me since I made these. Outstanding!!!
    Thank you for recipe

  38. sherri March 14, 2024 at 2:39 am - Reply

    my family loved it. thanks for sharing

  39. Amanda Flynn March 28, 2024 at 12:24 pm - Reply

    Is there any substitute for red wine?

  40. Sarah April 3, 2024 at 7:29 pm - Reply

    1 star
    I was sooo excited to make this and they were overdone in an hour. I followed the recipe to a T.

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