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Red wine-braised short ribs are an elegant but easy meal for date night

There is nothing — and I truly do mean nothing — better than the smell of wine-braised short ribs cooking all day long. The aroma of wine, herbs, garlic, onions and slow-cooked beef just permeates the entire house and literally leaves you salivating as you count down the minutes until dinner.

Braised meats are not hard. In fact, despite the steps and decent-size ingredient list, it’s an incredibly easy meal to put together. It just takes some time. I can’t think of a more appropriate use for the saying “good things come to those who wait” than this recipe. It’s comforting, hearty and would even make a wonderfully romantic Valentine’s Day dinner, if you ask me. I’ll gladly take this over a box of chocolates all day long, especially if it means finishing off the rest of the bottle of wine you opened to make it.

Red wine-braised short ribs recipe

The intoxicating smell of these short ribs cooking all afternoon in your kitchen will leave you counting down the minutes until dinner.

Serves 4

Prep time: 10 minutes | Cook time:  3 hours 15 minutes | Total time: 3 hours 25 minutes


  • 3 pounds bone-in short ribs
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 2 celery stalks, chopped
  • 2 medium yellow onions, chopped
  • 3 carrots, peeled and chopped
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 1-1/2 cups red wine (zinfandel or cabernet sauvignon is best)
  • 10 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • Large handful fresh parsley
  • 6 garlic cloves, smashed
  • 2 dried bay leaves
  • 3 cups beef stock


  1. Preheat the oven to 350 degrees F.
  2. Place a large Dutch oven over medium-high heat.
  3. Season the short ribs generously with salt and pepper.
  4. Pour the olive oil into the pot, and once it is hot, add the short ribs. Brown for about 3 to 4 minutes per side. Using tongs, transfer the short ribs to a plate, and set aside.
  5. Add the celery, onions and carrots to the pot, stir, and cook for 7 to 10 minutes, until softened and starting to brown in color.
  6. Add the flour and tomato paste, stir to evenly coat the vegetables, and cook for 1 to 2 minutes.
  7. Add the red wine and short ribs back into the pot, stir to loosen any bits stuck to the bottom of the pot, and bring to a boil. Reduce to a simmer, and let cook for about 15 to 20 minutes, until the wine is reduced by half.
  8. Add all the herbs, garlic and beef stock to the pot, and gently stir. Make sure the short ribs are nicely nestled in the liquid. Bring to a boil, then cover, and transfer to the oven.
  9. Cook in the oven for 2-1/2 hours, until the ribs are falling off the bone.
  10. Remove from the oven, and let sit for 10 minutes before serving.

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