Braised Short Ribs

Rich, tender, and slow-cooked in a flavorful red wine sauce, these braised short ribs are the ultimate comfort food—perfect for cozy nights.

Braised short ribs are warm and inviting. Jennifer Segal

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Looking for the perfect dish to warm up chilly winter nights or impress at festive gatherings? These braised short ribs are just the ticket. Similar to my popular beef stew and goulash, the recipe starts with searing the short ribs, then slow-braising them in a rich red wine sauce until they’re melt-in-your-mouth tender. Just a heads-up—short ribs need a few hours in the oven, so plan accordingly. Serve over egg noodles, mashed potatoes, or creamy polenta for a meal guaranteed to fill your home with warmth and bring smiles to everyone at the table.

What You’ll Need To Make Red Wine Braised Short Ribs

Jennifer Segal

Boneless short ribs: This cut becomes incredibly tender and flavorful after slow braising. If you can’t find boneless ribs, you can substitute 6 to 7 pounds of bone-in short ribs—the meat will fall off the bone as it cooks.

Onions and garlic: These aromatics that add depth and complexity to the sauce.

Tomato paste: Concentrates the sauce’s flavor, adding richness and a hint of sweetness.

All-purpose flour: Thickens the braising liquid to make a velvety sauce.

Red wine: Adds robust, complex flavors to the braising liquid. When cooking with wine, I recommend using a bottle that’s inexpensive but still good enough to drink. A Pinot Noir or Merlot in the $8 to $12 range is ideal.

Beef broth: Adds savory depth to the braising liquid and enhances the meaty flavors of the dish.

Bay leaf and fresh thyme: These herbs add layers of flavor to the sauce.