Tender Braised Beef Short Ribs in Red Wine Sauce Tips, FAQ & printable recipe

Tips for success

For the most polished presentation, skim any excess fat that rises to the surface of the sauce after the braising is complete. This keeps the gravy clean and rich without being greasy.

If you prefer a thicker sauce, you can remove the ribs once they are tender and simmer the remaining liquid over medium-high heat for a few minutes until it reaches your desired consistency.

The flavor of the short ribs is often even better the next day, as the ingredients have more time to meld together. If you are planning a dinner party, consider preparing the dish in advance and reheating it gently on the stovetop.

This also makes the fat easier to remove, as it will solidify on the surface once the dish has been chilled in the refrigerator.

Variations

• Balsamic Glazed Ribs: Add two tablespoons of balsamic vinegar during the deglazing step. This adds a subtle sweetness and a deeper acidity that pairs exceptionally well with the red wine and caramelized onions.
• Garlic Infused Ribs: Add four cloves of smashed garlic to the pot when you begin sautéing the onions. The garlic will mellow out during the long braise, adding a savory depth to the final sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over low heat until the internal temperature reaches 165°F.

Store any leftovers in an airtight container once they have cooled for no more than 2 hours. They will keep well in the refrigerator for up to three days. Ensure the meat is completely submerged in the sauce to prevent it from drying out.

When you are ready to serve, reheat the ribs and sauce together on the stovetop over low heat until they are warmed through, being careful not to overcook the meat.

This dish is perfect for making ahead, as the flavors continue to develop during storage. You can cook the ribs completely, let them cool, and store them in the refrigerator for up to 24 hours before serving.

Reheating the dish gently allows the flavors to deepen further, making it an excellent choice for a stress-free meal when hosting guests or preparing for a busy week ahead.

Serving ideas

Serve the short ribs hot, directly from the Dutch oven or arranged on a large platter. Spoon a generous amount of the rich onion and wine gravy over the top of each rib. The dish pairs beautifully with creamy mashed potatoes, buttery polenta, or crusty bread, which are all ideal for soaking up the flavorful sauce that is the highlight of this preparation.

For a fresh finish, garnish the ribs with a few sprigs of fresh thyme just before serving. The herbal notes will cut through the richness of the beef and provide a pleasant aromatic contrast. Ensure that each serving includes a portion of the caramelized onions, as they add a sweet, textural element that balances the savory, tender meat perfectly.

Frequently asked questions

Recipe card

Tender Braised Beef Short Ribs in Red Wine Sauce

Prep 20 minCook 3 hRest 10 minTotal 3 h 30 minServes 4

Ingredients

• 4 lbs beef short ribs, bone-in
• 2 large yellow onions, diced
• 2 cups dry red wine
• fresh thyme sprigs, for serving

Instructions

1. Heat the Dutch oven over medium-high heat. Add the short ribs and sear them on all sides until a deep brown crust forms. Remove the ribs from the pot and set them aside on a plate.
2. In the same Dutch oven, add the diced onions. Cook over medium heat until they become golden and caramelized. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits.
3. Return the seared ribs to the pot, nestling them into the onion and wine mixture. Add the fresh thyme sprigs. Cover the pot and simmer on low heat for 3 hours, or until the meat reaches an internal temperature of 145°F (63°C). Let the meat rest for 10 minutes before serving.

Contains: sulfites

Estimated nutrition per serving

Calories

750

Protein

45 g

Carbohydrates

12 g

Fat

58 g

Fiber

2 g

Sugar

5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.