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Easy Red Wine Braised Short Ribs

4.59 from 95 votes

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The easiest braised red wine beef short ribs recipe with just five ingredients, including garlic, herbs, beef broth and red wine. The meat turns out incredibly tender, perfect for serving over mashed potatoes, pasta or creamy polenta.

Chunks of braised beef short ribs in a white enamel baking pan, garnished with garlic, fresh thyme and rosemary sprigs.

This is my go recipe for making red wine braised short ribs! It’s a super-easy method and you only need four main ingredients and an oven.

Every single time I cook them for my family, they magically disappear before I can take a photo to show you! So here is the recipe, finally.

The best red wine beef short ribs

I think this might be the best way to cook oven-braised red wine beef short ribs, ever. The meat turns out tender and full of flavor and the process is as unfussy as it gets.

A bowl of polenta with shreds of braised short ribs, with rosemary and parmesan cheese.

How to make easy beef short ribs

Making braised short ribs isn’t necessarily difficult. Depending on how they’re made, the cooking process can involve multiple steps.

Usually you either sear them on top of the stove or over high heat on a grill, transfer to a deep pan or pot and braise for hours in the oven or on the stovetop.

But it’s easy as pie to make tender, tasty braised short ribs in the oven without too much fuss.

Making short ribs in the oven

I usually use my trusty Dutch oven for braising meat because I like the results even more than using a slow cooker. It’s how I make one of my other favorite slow-cooked beef dishes, French Red Wine Beef Stew.

But for these short ribs, a rectangular baking dish or small roasting pan actually works perfectly.

The pan just has to be large enough that the ribs can lay flat and about halfway submerged in the braising liquid.

Photo of a roasting pan with braised short ribs in red wine wine, with garlic and herbs.

A small heavy-duty roasting pan is versatile for so many uses in the kitchen — it’s perfect for braising meats, roasting vegetables, fish and chicken.

Choose one that’s about 14 inches long by 11 inches wide and you’ll be good to go!

The savory juices and tender meat falls off the bone, and they are so good over this creamy, cheesy polenta.

Photo of a bowl of creamy polenta topped with shredded beef short ribs.

You can also shred the beef and use in olive oil mashed potatoes or simply as a filling for some killer tacos.

Baked beef short ribs are easy to make

  • The meat doesn’t need to be marinated ahead of time.
  • The short ribs sear and then braise entirely in the oven, making clean up so much easier.
  • In addition to the meat, all you need to make this recipe is red wine, garlic, fresh herbs and salt and pepper. Keeping it simple allows the taste of the beefy short ribs to shine.

Which red wine to use for braising short ribs

The best red wines for braising short ribs are dry, full-bodied varieties.

  • Zinfandel, cabernet sauvignon or malbec are good choices, and they’re often affordable.
  • An inexpensive (under $15) blend from Cotes-du-Rhone or Bordeaux would also be delicious for braised short ribs.
Photo of a baking pan filled with raw beef short ribs, a head of garlic and a bottle of red wine and herbs on the side.

Ingredients to make braised short ribs

The beauty of this recipe is how minimalist it is — no onions, carrots or tomato paste. And you still end up with delicious meat that tastes like beef, pure and simple.

Here’s what you need:

  • Boneless beef short ribs
  • Dry red wine
  • Water or meat broth
  • Garlic cloves (1 whole head)
  • Fresh thyme, rosemary or dried blend such as Herbs de Provence
  • Salt and pepper
Photo of a serving of braised short ribs in red wine, with garlic and herbs.

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Red Wine Braised Short Ribs

Easy Red Wine Braised Short Ribs

Karen Tedesco
The easiest way to make luscious, melting beef short ribs with just four ingredients. Serve over creamy polenta, mashed potatoes or wide egg noodles.
Print Pin
4.59 from 95 votes
Prep Time 10 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 40 mins
Course Meat
Cuisine slow cooking
Servings 6 servings

Ingredients

For the Short Ribs

  • 3 pounds (1.3 kg) boneless beef short ribs, about 6 pieces, or 5 pounds bone-in short ribs
  • Kosher salt and freshly ground black pepper
  • 2 cups (500 ml) full-bodied dry red wine such as Cotes du Rhone or Malbec
  • 1 cup (250 ml) water or low-sodium beef broth
  • 1 head of garlic, sliced in half horizontally
  • 3-4 Fresh rosemary and thyme sprigs, or 2 teaspoons Herbs de Provence

For the polenta

  • ½ cup (80 g) cornmeal
  • 1 cup (250 ml) milk
  • 2 cups (500 ml) water
  • Kosher salt
  • 3 tablespoons (45 g) butter
  • cup (33.33 g) grated Parmesan cheese

Instructions 

  • Heat oven to 475 (245C) degrees.
  • Put the ribs on a large rimmed baking sheet. Sprinkle the meat liberally on all sides with salt (I use 2 tablespoons Diamond brand kosher salt) and black pepper.
  • Roast the ribs 20 minutes, until they're sizzling and forming a brown crust. Transfer the ribs to a roasting pan or 14" x 10" baking dish large enough to hold the ribs in one layer. Turn the oven down to 275 (140C) degrees.
  • Pour 1/2 cup of wine onto the baking sheet and scrape up any brown bits, then pour it all over the ribs. Add the remaining wine and water. Toss in the garlic and herb sprigs.
  • Cover the pan tightly with foil and return to the oven for 3 1/2 hours, until the meat is very tender and breaks apart when prodded with a fork. Remove from the oven and let the meat rest, covered, for 20 minutes. Shred the meat with a fork and pour over pan juices to keep them moist (skim the fat if you like).

To make the polenta

  • Bring the milk and water to a boil in a 2 or 3 quart heavy pot. Add 2 teaspoons salt and slowly stir in the polenta a little at time to avoid lumps.
  • Turn the heat down to low and cook, stirring frequently until the polenta thickens, about 25 minutes. Stir in the butter and cheese. Cover and keep warm until serving.

Notes

  • Braised short ribs will keep refrigerated up to a week, or frozen for 1 month.
  • Reheat in a 350 oven about 25 minutes, covered.
  • Use about 5 pounds bone-in ribs instead of boneless ones if you prefer.
Short ribs recipe adapted from Poole’s: Recipes and Stories.

Nutrition

Serving: 1serving | Calories: 566kcal | Carbohydrates: 14g | Protein: 49g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 144mg | Sodium: 336mg | Potassium: 1003mg | Fiber: 1g | Sugar: 3g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 5mg
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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10 Comments

  1. 5 stars
    This is my second time making this fabulous recipe! I tripled the garlic, and the kitchen smells amazing right now! Thank you for sharing!

  2. 5 stars
    This is SOOO good! I’ve already made it twice. I could not find boneless so I used bone-in short ribs. I did use my Dutch oven and cooked it for the same amount of time, and used an open bottle of Lambrusco I had for the wine. The only thing I altered was the amount of salt for the polenta…the first time I used the 2 tsp like the recipe said and it was really salty, for us. The second time I used just a bit more than a tsp and it was perfect. Thank you so much for this recipe!

  3. 5 stars
    These were delicious and easy!

  4. Alejandra says:

    I couldn’t find boneless short ribs. What other cut would you use as an alternative? Or would you use bone-in short ribs?

    1. Great question – you can absolutely use bone-in short ribs! Have them cut into 2-3 inch long pieces and they should work just as well. Let me know how you like it.

  5. 5 stars
    This was my first attempt at short ribs, and I got rave reviews from everyone who ate it. Definitely keeping this receipe.

  6. I want to use my La Cruset Dutch oven because I don’t have a big enough baking dish. Should I use the lid or foil? Any time difference by doing that?

    1. Hi Mariann – Yes, you can absolutely use your Le Creuset! Cover it with foil or a piece of parchment paper, and top with the Dutch oven lid. Cook time should be the same. Let me know how it turns out!