Braised Short Ribs in Red Wine Sauce: Slow-Cooked Comfort

These red wine short ribs make an impressive yet easy dinner. Braised low and slow in a Dutch oven, they’re ideal for Sunday supper or a cozy date night.

When I think about the meals I want my kids to remember, there aren’t many true “mom’s meals” in rotation — partly because I love experimenting with new recipes. Still, a few dishes have stuck around because everyone asks for them: Hawaiian meatballs, tuna casserole, zucchini pizza, and these red wine short ribs. They’re often our Sunday dinner choice: comforting, aromatic while they cook, and surprisingly simple.

How to make red wine short ribs

This recipe works well with boneless simmering short ribs because they yield more meat per pound and are easier to shred for serving. Bone-in short ribs can be used if you prefer — they’ll be delicious but require a bit more effort when serving.

The ribs braise gently in a Dutch oven for about 3 to 3 1/2 hours in the oven, so plan to start roughly four hours before mealtime to allow time for prep, searing, and slow cooking.

Ingredients you’ll need:

• Boneless simmering short ribs (about 2 1/2–3 lb)
• Shallots or red onion
• Tomato paste
• Diced carrots and celery
• Garlic
• Fresh herbs: thyme, rosemary, parsley
• Bay leaves
• Red wine
• Beef broth

Bring the short ribs to room temperature for an hour or two before cooking. Cut the meat into roughly 2″ chunks. Heat 1–2 tablespoons of oil in a large Dutch oven over medium-high heat until shimmering, then sear the short ribs in batches so they brown evenly. Brown each piece 3–4 minutes per side, then transfer the seared meat to a plate while you finish the rest.

Preheat the oven to 300°F.

After searing, lower the stovetop heat to medium-low and add the finely diced shallots and minced garlic. Cook 3–4 minutes until softened, then stir in 1 tablespoon tomato paste and cook another minute. Add the diced carrots and celery and cook briefly to combine. Pour in about 2 cups red wine and 1 cup beef broth, then turn off the heat. Tie thyme and rosemary sprigs together and add them to the pot along with a small handful of parsley and 2–3 bay leaves. Nestle the seared short ribs back into the liquid, cover the Dutch oven, and transfer it to the preheated oven.

Let the meat braise, undisturbed, for 3 to 3 1/2 hours. The meat should be fork-tender and easy to shred. Remove the Dutch oven from the oven, transfer the meat to a cutting board, and shred it with two forks.

Strain the cooking liquid through a fine mesh sieve into a large measuring cup or bowl, discarding the solids. Return some of the strained liquid to the shredded beef and toss gently so the meat stays moist and flavorful. Reserve extra sauce to spoon over each serving.

What to serve with red wine short ribs

These short ribs pair beautifully with mashed potatoes, cauliflower mash, oven-roasted potatoes, wide noodles like pappardelle, or rice. Sautéed mushrooms make a lovely topping for adults; for kids, keep toppings simple. Finish with grated Parmesan, shredded mozzarella, or even a spoonful of burrata if you like. Roasted vegetables, green peas, or a crisp side salad round out the meal.

What red wine to use

Choose an affordable full-bodied red such as a mild Cabernet Sauvignon or Merlot. There’s no need to use an expensive bottle since most of the wine cooks away — boxed red wine works fine as well.

Can you make them in a slow cooker?

Yes — transfer everything to a slow cooker after searing and cook on low for 5–6 hours or until the meat easily shreds. I haven’t tested an Instant Pot for this exact recipe; pressure-cooking will shorten the time but produces a different texture than a long, slow braise.

If you enjoy slow-cooked family dinners, try other Sunday-night favorites like apple cider pulled pork, sheet-pan chicken with roasted sweet potatoes and beets, or stuffed peppers with chorizo.