# Beef Short Ribs Braised in Red Wine > Classic oven-braised beef short ribs cooked low and slow in a rich red wine and beef stock braising liquid until fall-off-the-bone tender. The pan sauce is reduced to a glossy, savory finish—perfect for a special Sunday supper or holiday dinner. Canonical URL: https://www.topshelf.recipes/recipes/beef-short-ribs-braised ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: September 21, 2026 Last Updated: September 21, 2026 ## About This Recipe There’s something quietly theatrical about a Dutch oven filled with short ribs and wine as it moves from stovetop to oven; the long, slow braise converts tough connective tissue into silk and concentrates the braising liquid into a glossy, savory sauce. This version leans on three reliable moves—vigorously searing the ribs for deep Maillard flavor, cooking down tomato paste with the vegetables to build a caramelized umami backbone, and using equal parts dry red wine and beef stock so the sauce finishes rich without tasting alcohoic. The carrot and yellow onion give a gentle sweetness that tames tannins and allows the meat’s beefiness to sing. It’s an ideal recipe for cooks who want an impressive centerpiece without babysitting a stovetop all afternoon: most of the work is front-loaded to searing and building the braise, then the oven does the rest. The sauce loves time—if you can make it a day ahead the flavors knit even better—and a final skim of fat plus a quick reduction produces a lacquered finish that clings to soft, falling-apart meat. Adjust salt only after reduction, and serve on something creamy to balance the richness. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 170 minutes - Total Time: 190 minutes - Servings: 10 - Difficulty: Medium - Category: Baking ## Ingredients ### Season and prep the short ribs and vegetables - 3 1/2 lb beef short ribs - 2 teaspoons kosher salt - 1 teaspoon black pepper - 1 large yellow onion - 2 medium carrot - 4 cloves garlic ### Sear the short ribs - 2 tablespoons vegetable oil ### Build the braising base - 2 tablespoons tomato paste - 2 cups dry red wine - 2 cups beef stock ## Instructions ### 1. Season and prep the short ribs and vegetables Pat the beef short ribs dry and season all over with kosher salt and black pepper. Peel and finely chop the yellow onion and carrot, and mince the garlic. Preheat the oven to 325°F (160°C) while you finish prepping. ### 2. Sear the short ribs Heat the vegetable oil in a large, heavy Dutch oven over medium-high heat until shimmering. Working in batches if needed, sear the beef short ribs until deeply browned on all sides, about 3–4 minutes per side; transfer browned short ribs to a plate. ### 3. Build the braising base Reduce heat to medium and add the chopped yellow onion and carrot to the pot; sauté until softened, about 6–8 minutes. Add the minced garlic and tomato paste and cook, stirring, 1–2 minutes to caramelize the paste. Pour in the dry red wine to deglaze the pan, scraping up browned bits, then add the beef stock and bring to a gentle simmer. ### 4. Return ribs to the pot and braise in the oven Nestle the seared beef short ribs back into the braising liquid so they are partially submerged. Bring the liquid to a bare simmer on the stovetop, cover the Dutch oven, and transfer to the preheated oven. Braise until the short ribs are fork-tender and nearly fall-off-the-bone, about 2 hours (120 minutes). ### 5. Finish the sauce and serve Carefully remove the short ribs from the pot and keep warm. Skim excess fat from the braising liquid, then simmer the sauce on the stovetop until reduced and slightly thickened, 8–12 minutes. Return the short ribs to the sauce to warm briefly, adjust seasoning with kosher salt and black pepper if needed, and serve immediately. ## Nutrition Estimated nutrition per serving (1 serving (about 350g)): - Calories: 534 kcal - Protein: 29.4 g - Carbohydrates: 15.6 g - Fat: 34 g - Saturated Fat: 15.5 g - Trans Fat: 1.8 g - Fiber: 1.9 g - Sugar: 1.7 g - Added Sugars: 0 g - Cholesterol: 117 mg - Sodium: 774 mg - Potassium: 691 mg - Calcium: 40 mg - Iron: 4.4 mg - Vitamin D: 0.2 mcg ## Tips ### Dry the meat thoroughly Pat short ribs completely dry before seasoning to ensure a proper sear and better color development; moisture is the enemy of browning. ### Sear in batches Crowding the pot lowers surface temperature and causes steaming, so sear ribs in batches until each piece has a deep, even crust. ### Caramelize the tomato paste Cook the tomato paste with the onions and carrots until it darkens slightly—this concentrated flavor adds savory depth to the braise. ### Nestle, don’t drown Arrange ribs so meat is partially submerged; exposing some meat to dry heat helps intensify flavor while still allowing collagen to break down. ### Skim and chill for clarity After braising, chill the sauce briefly to let excess fat rise and solidify for easy skimming, which gives a cleaner, glazed sauce. ### Finish gently on stovetop Reduce the sauce over medium heat until slightly thickened and glossy, then warm the ribs briefly in it—don’t boil aggressively or the meat will dry. ## Variations and Substitutions ### Stout or porter substitution Swap the red wine for an equal amount of stout or porter for a malt-forward, slightly bitter backbone that pairs beautifully with beef if you prefer not to use wine. ### Herb-forward braise Add a sprig each of rosemary and thyme and one or two bay leaves to the braising liquid for aromatic lift; remove stems before serving. ### Slow cooker method After searing, transfer ribs and braising liquid to a slow cooker and cook on low for 6–8 hours until fall-apart tender; reduce the sauce on the stovetop before serving. ### Short ribs for two Cut the recipe in half and braise 1–1.75 lb of short ribs in a smaller vessel, keeping the same techniques and oven temperature for consistent results. ## Notes This is a straightforward, dependable red wine braise that delivers true fall-off-the-bone short ribs. It shines for a cozy family dinner or when you want an impressive weekend meal with minimal last-minute fuss. ### Storage and Make-Ahead Cool the short ribs and sauce to room temperature, then refrigerate in an airtight container for up to 3–4 days; the sauce will gel from the collagen which is normal. For longer storage, freeze in a shallow container for up to 3 months—thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, adding a splash of stock or water if the sauce becomes too thick, or warm in a 325°F oven covered until just heated through. ### Serving Suggestions Serve these short ribs on a creamy polenta or mashed potatoes to soak up the glossy sauce, or place them over buttered egg noodles for a comforting plate. Brighten the dish with a simple parsley-garlic gremolata or quick-pickled red onion to cut the richness, and pair with a full-bodied red such as Cabernet Sauvignon, Syrah, or a fruit-forward Malbec. ## Frequently Asked Questions ### How do I know the short ribs are done? They’re ready when a fork slides through with little resistance and the meat starts to collapse away from the bone; this typically takes about 2 hours at 325°F but can vary by cut thickness and oven. ### Can I skip searing the ribs? You can, but you’ll lose the deep flavor and color that come from the Maillard reaction; searing only takes a few extra minutes and makes a noticeable difference in the final sauce. ### What wine should I use? Use a dry, full-bodied red with moderate tannins—Cabernet Sauvignon, Merlot, Syrah, or a good-value blend work well; avoid very oaky or sweet wines which can throw the sauce off-balance. ### Why is my sauce grainy after reducing? Graininess can come from boiling too hard, which breaks down proteins and emulsions, or from bits of coagulated fat; reduce gently and strain or skim solids if needed. ### Can I make this ahead for a party? Absolutely—make it a day ahead and refrigerate; flavors deepen overnight and reheating is easier, plus you can remove excess fat before finishing the sauce for a cleaner presentation. ## Related Recipes and Guides - [Cloud Bread Sandwiches](https://www.topshelf.recipes/recipes/cloud-bread-sandwiches) - [Honey Mustard Chicken Nuggets](https://www.topshelf.recipes/recipes/honey-mustard-chicken-nuggets-baked) - [Cheddar Jalapeño Corn Muffins](https://www.topshelf.recipes/recipes/cheddar-jalapeno-corn-muffins) - [Basque Burnt Cheesecake](https://www.topshelf.recipes/recipes/basque-burnt-cheesecake-salted-caramel) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)