Braised Short Ribs Recipe with Red Wine

These braised short ribs are rich, tender, and deeply savory, with beef that becomes so soft it nearly falls off the bone. This is the kind of comforting main course that feels special enough for a Sunday dinner, a family gathering, or a cozy night in, yet the oven does most of the work for you. Once the short ribs are seared and the braising liquid is simmering, everything slowly cooks together until the meat is juicy, flavorful, and surrounded by a delicious sauce.

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Short ribs are a popular cut for slow cooking because they are well marbled with fat and connective tissue. As they braise, that marbling melts into the sauce and helps create tender, juicy meat with a rich beef flavor. The combination of sautéed vegetables, dry red wine, tomato sauce, and broth gives this easy braised short ribs recipe a warm, hearty base without making the method complicated.

If you enjoy easy and savory dinner recipes, this dish is a great option to add to your rotation. It pairs beautifully with mashed potatoes, roasted potatoes, or a simple vegetable side, and the sauce from the pot is perfect for spooning over everything on the plate.

Ingredients for Easy Braised Short Ribs Recipe

• Olive Oil
• Celery
• Carrot
• Yellow Onion
• Short Ribs
• Dry Red Wine (Vranac)
• Tomato Sauce
• Chicken Broth
• Salt & Pepper

Optional: Serve the braised short ribs with mashed potatoes and garnish with freshly chopped chives.

See the recipe card for exact quantities.

Instructions for Easy Braised Short Ribs Recipe

Sauté the chopped vegetables, then set them aside.

Brown the short ribs for about 45 seconds on each side, then set them aside.

Build the sauce, then return the vegetables and meat to the pot.

Cover and bake until the short ribs are tender. See the recipe card for full timing.

1. Generously season the short ribs with salt and pepper, coating all sides evenly.
2. Preheat the oven to 350 degrees F.
3. In an oven-safe pot with a lid, heat 2 tablespoons of olive oil over medium heat. Add the chopped celery, onion, and carrots. Sauté for a few minutes, stirring often, until the onion becomes translucent. Transfer the vegetables to a plate and set aside.
4. Add the remaining 2 tablespoons of olive oil to the pot and increase the heat to high. Add the short ribs and brown them on all sides, about 45 seconds per side. Remove the ribs and set aside.
5. Pour in the dry red wine to deglaze the pan, scraping up the browned bits from the bottom. Let it boil for about 2 minutes.
6. Add the tomato sauce and chicken broth. Let the sauce simmer for 5 minutes, then return the short ribs and vegetables to the pot.
7. Cover the pot with the lid and place it in the oven. Cook at 350 degrees F for 1 hour and 45 minutes, then reduce the heat to 325 degrees F and cook for an additional 45 minutes. The short ribs should be very tender and almost falling off the bone.
8. Remove the pot from the oven and let it rest, covered, for at least 15 to 20 minutes. Serve with mashed potatoes, garnish with freshly chopped chives if desired, and spoon the gravy from the pot over the top.

Substitutions

Olive Oil: Canola oil or vegetable oil can be used instead of olive oil.

Celery: Fennel bulb or bell peppers can be used in place of celery.

Carrot: Sweet potatoes or parsnips can be substituted for carrots.

Yellow Onion: White onions or red onions can be used instead of yellow onions.

Short Ribs: Beef chuck roast or brisket can be used as an alternative to short ribs.

Dry Red Wine (Vranac): Cabernet Sauvignon, Merlot, or Shiraz can be used instead of Vranac.

Tomato Sauce: Crushed tomatoes or tomato puree can be used in place of tomato sauce. Beef broth or vegetable broth mixed with vinegar may also be used as an alternative.

Chicken Broth: Vegetable broth or beef broth can be used for a different flavor profile.

Equipment for this Easy Braised Short Ribs Recipe

Cutting board

Knife

Oven-safe braiser or heavy pot with a lid

Storage

To store braised short ribs, let them cool to room temperature first. Transfer the ribs and sauce to an airtight container or a sealable freezer-safe bag. Refrigerate for up to 3 days, or freeze for longer storage. If freezing, make sure the container is sealed well to help prevent freezer burn. Reheat gently before serving so the meat stays tender and the sauce warms through evenly.

FAQ

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Pairing

These dishes can be served alongside or after this braised short ribs recipe:

Easy Braised Short Ribs Recipe

Tender, flavorful braised short ribs cooked slowly in a savory sauce with vegetables, dry red wine, tomato sauce, and broth.

Prep Time 20 mins

Cook Time 2 hrs 30 mins

Servings: 4 people

Course: Main Course

Cuisine: American

Ingredients

• 4 tablespoons olive oil
• 1 celery stick
• 2 carrots
• 1 yellow onion
• 8 beef short ribs
• 1 cup dry red wine Vranac
• 1 cup tomato sauce
• 2 cups chicken broth
• Salt & pepper

Equipment

• Knife
• Cutting board
• Oven-safe braiser or heavy pot with a lid

Method

1. Generously season the ribs with salt and pepper on all sides.
2. Preheat the oven to 350 degrees F.
3. In an oven-safe pot with a lid, heat 2 tablespoons of olive oil over medium heat. Add the chopped celery, onion, and carrots. Sauté for a few minutes, stirring constantly, until the onion is translucent. Remove the vegetables and set aside.
4. Add the remaining 2 tablespoons of olive oil to the pot and increase the heat to high. Brown the short ribs on all sides, about 45 seconds per side. Remove and set aside.
5. Add the wine to deglaze the pan and boil for approximately 2 minutes.
6. Add the tomato sauce and chicken broth. Simmer for 5 minutes, then return the short ribs and vegetables to the pot.
7. Cover with the lid and transfer to the oven. Cook at 350 degrees F for 1 hour and 45 minutes, then reduce the heat to 325 degrees F and cook for an additional 45 minutes.
8. Remove from the oven and let the pot rest, covered, for 15 to 20 minutes. Serve with mashed potatoes, garnish with chives if desired, and spoon the gravy over the ribs.

Food Safety

• Cook food to a minimum temperature of 165 °F (74 °C).
• Do not use the same utensils on cooked food that previously touched raw meat.
• Wash your hands after touching raw meat.
• Do not leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with a high smoke point when appropriate to help avoid harmful compounds.
• Always use good ventilation when cooking on a gas stove.

Follow current food safety guidelines for safe handling, cooking, cooling, and storage.