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These wine and garlic braised short ribs are cooked low and slow in a Dutch oven until the meat is fall-apart tender and the sauce turns rich and glossy. Red wine, veggies, and plenty of garlic and herbs create deep, savory flavor as everything simmers together.
It’s a classic braise with big payoff; comforting, bold, and built for a long, relaxed cook.
This recipe is easy to prepare with the oven doing most of the work. The long, slow braising method is the best kept secret to tenderizing this tougher cut of meat. It’s the same method we used on my chipotle short ribs.
Here’s Why This Braised Short Rib Recipe Works
Hard sear = major flavor: Browning the ribs creates deep, savory fond that anchors the whole dish.
A full bottle of wine, no regrets: It’s not just a splash. Wine adds acidity, body, and richness to balance the beef.
Oven braising keeps it gentle: Slow, steady heat lets the ribs soften evenly without drying out.
The sauce earns its place: A quick butter-flour roux turns the cooking liquid into a glossy, spoon-coating finish.
Ingredient Notes
Bone-in chuck short ribs: Look for well-marbled, meaty ribs with plenty of connective tissue. Bone-in cuts add flavor and help keep the meat moist during the long braise.
Olive oil: Used for searing and building the base of the sauce. You want enough to promote browning without smoking.
Onions and carrots: These form the aromatic base of the braise. Let them develop color before adding liquid to deepen the sauce.
Garlic: Added after the vegetables soften so it becomes fragrant without burning.
Fresh rosemary and thyme: Rosemary adds structure and piney depth, while thyme rounds things out. Chopped rosemary flavors the braise; whole sprigs infuse gently during the oven cook.
Red wine: A full-bodied, dry red works best. Cabernet Sauvignon or Merlot provide enough acidity and body to stand up to the beef without turning bitter.
Beef broth: Extends the braising liquid without overpowering the wine. Use low-sodium so you can control seasoning.
Butter and flour: Combined to form a quick roux that thickens the sauce into a glossy, spoon-coating finish.
Worcestershire sauce: Adds umami and depth to the finished sauce without making it taste “saucy.”
Serve these ribs with a side of horseradish smashed red potatoes.
Recipe Tips
Dry the ribs well: Moisture is the enemy of browning. Pat them dry with paper towels so they don’t steam when you brown them.
Take your time with the vegetables: Let the onions and carrots develop color before adding the garlic and rosemary.
Use a wine you’d actually drink: Nothing fancy, just something dry and decent (Cabernet or Merlot work well).
Chill the sauce to defat easily: A quick trip to the freezer makes skimming off the fat painless.
Plan ahead: These ribs reheat beautifully, and the flavor deepens overnight.
Don’t crowd the pot: Sear in batches if needed; overcrowding traps steam and kills browning.
Scrape up the fond: Deglaze the pot well after searing to capture all those browned bits in the sauce.
Keep the liquid below the meat: The ribs should be partially submerged so they braise, not boil.
The Dutch oven does the work: Thick walls and a tight-fitting lid hold steady heat and moisture, creating the ideal environment for slow, even braising without hot spots or evaporation issues.
Garlic Braised Short Ribs with Wine
These red wine braised short ribs are rich, deeply savory, and meant to be savored. After a long, gentle cook, the beef turns fork-tender and the sauce finishes glossy and full of depth. Serve them with mashed potatoes or something equally comforting to soak up every last spoonful.
Serve them with roasted onions, glazed rainbow carrots, and truffle mashed potatoes for an unforgettable meal.
If you’re in the mood for something a little different, my beer braised short ribs offer a deeper, malty flavor with the same fall-apart tenderness.
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Garlic Braised Short Ribs in Red Wine
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Ingredients
- 4 tablespoons olive oil
- 4 pounds meaty chuck short ribs, bone-in (about 8 ribs)
- 2 onions, chopped
- 2 large carrots, chopped
- 6 garlic cloves, chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons chopped fresh rosemary
- 1 bottle red wine, 750ml bottle
- 2 cups beef broth
- 1 to 2 sprigs fresh rosemary
- 1 to 2 sprigs Fresh thyme
For the Sauce:
- 2 tablespoons butter, softened
- 3 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard,
Instructions
- Preheat oven to 275°F.
- Heat 2 tablespoons of the oil in a Dutch oven or heavy-bottomed pot with a lid, set over medium heat. Pat the ribs with a paper towel to remove any moisture. Add half of the beef ribs and brown on all sides. Transfer to a plate to drain. Repeat with the remaining beef ribs, transferring to the plate as they brown.
- Add the remaining 2 tablespoons of olive oil to the pan and when it is hot add the onions. Cook, stirring frequently until they begin to color, about 4 minutes. Add the carrots and cook for 3-4 more minutes. Sprinkle the vegetables with salt and pepper and stir in the garlic and chopped rosemary. Pour in the wine and the broth and bring to a boil.
- Transfer the browned ribs and any juices in the plate back to the pot, arranging them in a single layer. They should be at least two-thirds covered but not be submerged. Once the liquid begins to boil again, remove it from the heat, add the rosemary and thyme sprigs. Cover the pot with it’s lid and transfer to the oven. Braise for 2 to 2 ½ hours, until the ribs are very tender.
- Remove the braised ribs from the oven and transfer the ribs to a plate, cover with foil to keep warm. Pour the remaining pot juices and vegetables into a fine-mesh strainer set over a saucepan. Press the soft vegetables with the back of a spoon to release more liquid. Discard the strained vegetables. Place the strained pot juices into the freezer for 30 minutes to allow the accumulated fat to rise to the top and solidify.
To make the Sauce:
- Transfer the strained liquid from the freezer and remove the solidified fat and discard. Place the Dutch oven over medium heat, add the butter and when it has melted, stir in the flour and cook for 1 minute. Add the strained pan juices and whisk until the sauce thickens enough to coat the back of a spoon. Whisk in the Worcestershire sauce and the Dijon mustard. Taste for seasoning and adjust if necessary.
- Return the short ribs to the pot, turning them to coat each rib with sauce. Reduce the heat to low, cover the pot and simmer for 4 or 5 minutes to reheat the ribs.
To Serve:
- With tongs, lift the ribs out of the sauce and place on a serving plate, garnish with fresh rosemary. Pour the sauce into a pitcher or dish and serve with the ribs and mashed potatoes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Love short ribs! And braising in red wine is the best way to cook them, IMO. SO MUCH FLAVOR! These look terrific. Bring on autumn! 🙂
Thank you, John….and one of the best things I love about these braised short ribs is that they can be made in advance. 🙂