Red Wine Braised Short Ribs
This rich and hearty red wine-braised short ribs recipe with a Polish twist is the ultimate comfort food, packed with flavor and perfect for special occasions. Learn how to prepare it in a Dutch oven or slow cooker, using the finest cut of beef, tomato paste, and beef broth for the perfect braising liquid.
Poles are true masters of slow-cooked, hearty meals – especially when winter rolls in and the days grow dark and frosty. Generations have perfected the art of simmering stews, braises, and soups low and slow, coaxing deep flavor from humble ingredients like root vegetables, bone-in meats, wild mushrooms, and fermented staples. Dishes like bigos (hunter’s stew), gulasz, and long-simmered broths are the perfect slow-cooked meals.
Best Red Wine Braised Short Ribs
For another idea on how to use red wine in savory dishes, check out my take on a classic in this Tender Red Wine Braised Beef Recipe.
Let me just say this: red wine-braised short ribs are the dish that makes people close their eyes and sigh with every bite. The kind of hearty, rich, deeply flavored meal that feels warm and comforting, especially during fall and winter.
There’s something about that combination of tender beef ribs, the rich sauce with tomato paste and dry red wine, and all those aromatic vegetables that makes this the ideal dish for Sunday dinners, date nights, or dinner parties when you want to impress without looking like you tried too hard.
If you’re intimidated by the idea of slow-cooked, restaurant-level short ribs—don’t be. This is a foolproof recipe that builds flavor step-by-step, from browning short ribs until golden brown to simmering everything together into a deep red, glossy, rich red wine sauce. The result? Hearty pieces of melt-in-your-mouth beef in a velvety sauce that begs for plush Parker House rolls or creamy mashed potatoes to soak it all up.
As a chef and nutrition consultant, I’m on a mission to help you make satisfying, nourishing meals that don’t feel like a compromise. And yes, I believe comfort food can be healthy—especially when you’re using real ingredients, whole foods, and slow-cooking methods that coax every bit of flavor out of even the toughest cuts of meat.
This short rib recipe checks a lot of boxes: it’s protein-rich (especially good for women needing to maintain lean muscle or support hormone health), made with lots of garlic, fresh herbs, and antioxidant-rich vegetables, and braised in heart-healthy olive oil and red wine. That’s right—red wine, in moderation, brings polyphenols like resveratrol to the table, and we’ll toast to that!
Why You’ll Love This Recipe
- Deep, layered flavors thanks to a proper braising process
- Nutrient-rich from the aromatic vegetables and bone-in beef
- Can be made in a Dutch oven, Instant Pot, or slow cooker
- Perfect for meal prep—actually gets better the next day
- Pairs well with creamy polenta, mashed potatoes, egg noodles, or wide ribbons of pasta
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Ingredients for Red Wine Braised Short Ribs
Ingredient Substitutions
- Boneless short ribs or chuck roast can be used in a pinch, though the bone adds flavor.
- Bone Broth or even chicken broth works if you’re out of beef broth.
- Port wine or a blend of red wine and balsamic vinegar if you want a sweeter edge.
- All-purpose flour can be swapped in if gluten isn’t an issue.
Did you know?
Red wine braising isn’t just for flavor—it’s culinary alchemy. The acid in the wine actually helps break down the tough connective tissues in short ribs, transforming them from chewy to fork-tender over time. But here’s the kicker:
As the wine reduces and melds with the beef broth, tomato paste, and aromatics, it doesn’t just “cook off” — it concentrates into a rich, velvety sauce with layers of flavor you simply can’t rush.
How to Make Red Wine Braised Short Ribs
- Preheat the oven to 320 degrees.
- Pat the short ribs dry with a paper towel and season generously with salt and pepper.
- In a Dutch oven or oven-safe pot, heat the olive oil over medium-high heat and sear the short ribs on all sides until brown and crisp, then set them aside.
- In the same pan, lower the heat to medium and sauté the onion, carrot and celery for 6-8 minutes, then add in the garlic and cook for another minute.
- Stir in the tomato paste and cook for 3-4 minutes, then mix in the flour and cook for another 2-3 minutes.
- Add in the red wine and beef broth and stir until fully combined.
- Return the short ribs to the pot along with the bay leaves and submerge them in the liquid. Place the rosemary and thyme sprigs on top of the meat, cover the pot with its lid and place in the preheated oven.
- Braise in the oven for 3 hours or until the meat is very tender.
- Discard the herbs and serve the short ribs over mashed potatoes, polenta, or risotto and drizzle with the remaining braising liquid then garnish with some fresh parsley (optional).
Health Benefits for Women’s Health
- Iron & Zinc from beef support healthy energy levels, hair, and immune function.
- Collagen & gelatin from bone-in cuts aid skin, joints, and gut health.
- Garlic supports immune health and detoxification.
- Carrots & celery provide antioxidants and support digestion.
- Red wine (cooked!) contains heart-healthy compounds that can support circulation.
Chef Angie’s Tips
- Always brown the meat. This caramelization builds flavor from the ground up.
- Don’t rush the simmer. This dish requires a long cooking time to break down tough connective tissues and develop a plush texture.
- Make it a day ahead. The flavors deepen overnight, making the sauce easier to skim and reheat.
- Use a slotted spoon to transfer ribs and strain sauce if you want a silky finish.
Ways to Serve
- Over young Polish potatoes or celery root puree for a luxurious, melt-in-your-mouth experience
- With buttery mashed potatoes, mashed sweet potatoes
- Polish Red Braised Cabbage Recipe
- Next to a salad or sauerkraut salad for a cozy dinner party menu
- In shallow bowls with a drizzle of rich sauce and sprinkle of fresh herbs salad.
If you love exploring braising techniques and want another classic to try, check out my Classic Beef Bourguignon Recipe for more hearty comfort food inspiration.
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Storage
- Store leftovers in an airtight container in the fridge for up to 6 days.
- Freeze for up to 3 months; thaw overnight in the fridge.
- Reheat over low heat or in the oven at 350F for 20 minutes until warmed through. Add a splash of broth or wine to loosen the sauce if needed.
Equipment You’ll Need
- Large Dutch Oven (or a deep oven-safe pot with lid)
- Wooden spoon for scraping the bottom of the pot
- Slotted spoon for transferring ribs
- Fine mesh strainer (optional, for silky sauce)
- Slow cooker or pressure cooker (optional variations for busy days)
FAQ
Can I make this in a slow cooker?
Yes! After browning everything, transfer to a slow cooker and cook on low for 8 hours.
Can I use boneless short ribs?
Sure, just reduce the braising time slightly. But bone-in ribs give the richest flavor.
What’s the best wine for braising?
Cabernet sauvignon, zinfandel, or merlot—just use something dry and drinkable.
What if I don’t have beef broth?
Beef stock, vegetable broth, or even water plus a dash of Worcestershire sauce will work.
How do I make the sauce thicker?
Let it simmer uncovered after straining to reduce. You can also stir in a teaspoon of cornstarch mixed with water.
This red wine-braised short ribs recipe has become one of my absolute favorite things. Whether I’m planning a holiday dinner, a date-night-in, or just want the whole thing to smell like heaven for a few hours, this is my go-to recipe. It proves that with a little patience, a little wine, and a lot of garlic, you can transform tough cuts of meat into magic.
Next time you need a dish that warms you from the inside out, go with short ribs. Slow cooking method? Yes. Star rating from your dinner guests? Off the charts.
And none of that sauce should go to waste. Spoon every last drop.
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Red Wine Braised Short Ribs
Ingredients
- 4 lbs Beef bone in short ribs
- 1 tbsp Olive oil
- Salt and pepper to taste
- 1 Yellow onion chopped
- 2 Carrots large, peeled and chopped
- 2 Parsnips peeled and chopped
- 5 cloves Garlic minced
- 2 tbsp Gluten-free flour
- 2 cups Red wine
- 2 cups Beef broth or bone broth
- 2 springs Rosemary
- 1 oz Fresh thyme
- 2 Bay leaves
- Parsley for garnish
Instructions
- Preheat the oven to 320 degrees.2. Pat the short ribs dry with a paper towel and season generously with salt and pepper.3. In a dutch oven or oven safe pot, heat the olive oil over medium high heat and sear the short ribs on all sides until brown and crisp, then set them aside.4. In the same pan, lower the heat to medium and saute the onion, carrot and celery for 6-8 minutes, then add in the garlic and cook for another minute. 5. Stir in the tomato paste and cook for 3-4 minutes, then mix in the flour and cook for another 2-3 minutes.6. Add in the red wine and beef broth and stir until fully combined. 7. Return the short ribs to the pot along with the bay leaves and submerge them in the liquid. Place the rosemary and thyme sprigs on top of the meat, cover the pot with its lid and place in the preheated oven. 8. Braise in the oven for 3 hours or until the meat is very tender. 9. Discard the herbs and serve the short ribs over mashed potatoes, polenta, or risotto and drizzle with the remaining braising liquid then garnish with some fresh parsley (optional).
Nutrition
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