Red Wine Braised Short Ribs (Fall Apart Tender)
Classic Red Wine Braised Short Ribs
There are certain recipes that just feel like fall, and these classic red wine braised short ribs are one of them. As soon as the weather starts cooling down, this dish finds its way back into our rotation — again and again. They’re rich, comforting, and slow-cooked until completely fall-apart tender, which is exactly what I want this time of year.
I think this might have been one of the first meals that really made Tyler fall in love (kidding… kind of). But truly, this is one of those dinners that feels a little special without being complicated. It’s cozy, flavorful, and fills the house with the best smell while it braises away in the oven.
Why You’ll Love These Red Wine Braised Short Ribs
This is a classic, no-frills short rib recipe. Bone-in beef short ribs are seared until deeply golden, then slowly braised in red wine, beef broth, fresh herbs, and aromatics until the meat is tender enough to pull apart with a fork. The sauce turns rich and silky, perfect for spooning over mashed potatoes.
You’ll want a high quality dutch oven to make this in, here’s the one I used available on Amazon.
What I love most about this recipe is that it’s impressive without being fussy. It’s great for a cozy Sunday dinner, a fall dinner party, or honestly just a night in when you want something comforting and hearty. Bonus: the leftovers are even better the next day.
What to Serve With Braised Short Ribs
I always serve these short ribs with homemade mashed potatoes — it’s non-negotiable. The sauce deserves something creamy to soak into, and these mashed potatoes are exactly that. I use golden potatoes and mix them with butter, heavy cream, sour cream, freshly grated Parmesan, and plenty of salt and pepper. Simple, classic, and so good.
To balance out the richness, I like to add something a little sweet and fresh on the side. My Honey Butter Thyme Carrots are the perfect pairing, and I already have that recipe posted, so be sure to check it out and add it to your menu.
A Go-To Fall Comfort Meal
This red wine braised short rib recipe is one of those meals I come back to every fall and winter. It’s comforting, reliable, and always a hit. Whether you’re cooking for someone you love, hosting friends, or just want a cozy dinner that feels like a hug, this one never disappoints.
Serve it with mashed potatoes, a glass of red wine, and let the slow cooking do the work — that’s my kind of fall dinner.
Red Wine Braised Short Ribs
Equipment
- 1 Dutch Oven
Ingredients
For the Short Ribs
- 4 bone-in short ribs
- 2 tbsp olive oil
- salt and pepper to taste
- 1 large yellow onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic crushed
- 2 tbsp tomato paste
- 2 cups dry red wine i typically use cab sav
- 2 cups beef broth
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
For the Mashed Potatoes
- 2 lbs golden potatoes
- 1/2 cup heavy cream
- 4 tbsp butter
- 2 tbsp sour cream
- 1/4 cup freshly grated parmesan
- salt and pepper to taste
Instructions
Short Ribs
- Preheat oven to 325°F.
- Pat short ribs dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned. Remove and set aside.
- Lower heat to medium. Add onion, celery, and carrots. Cook until softened, about 5–7 minutes.
- Add garlic and tomato paste, stirring until fragrant and slightly caramelized.
- Pour in red wine, scraping up all the brown bits from the bottom. Let simmer for 5 minutes.
- Add beef broth, bay leaves, thyme, and rosemary. Return short ribs to the pot.
- Cover and transfer to the oven. Braise for 2½–3 hours, until meat is fork-tender and falling off the bone.
- Remove herbs and bay leaves before serving.
Mashed Potatoes
- Peel golden potatoes and cut into evenly sized chunks. Place them in a large pot and cover with cold, generously salted water.
- Bring to a boil, then cook until potatoes are fork-tender, about 15–20 minutes.
- Drain potatoes well and return them to the hot pot for 1–2 minutes to let any excess moisture evaporate.
- Add butter and warm heavy cream, then use a hand mixer to blend until smooth and creamy.
- Mix in sour cream, freshly grated Parmesan, salt, and pepper to taste.
- Adjust seasoning or cream as needed and serve warm under the short ribs to soak up all that sauce.
Notes
- For extra flavor, sear short ribs in batches to avoid overcrowding the pan.
- Serve with my Honey Butter Thyme Carrots for a sweet, herby balance (link in post).
- Leftovers are amazing — the flavors deepen overnight.