Braised Red Wine Short Ribs
Published Aug 15, 2023•Updated Jul 04, 2025
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This has been one of my website’s top dinner recipes since 2016, and is consistently praised as an easy but fancy-seeming meal. Want to impress? Make Braised Red Wine Short Ribs. This recipe includes instructions for stovetop / oven, Instant Pot, and slow cooker.
Pati says – ⭐⭐⭐⭐⭐ Hi Jess, I’ve made this recipe numerous times for my hubby & I and always a delicious 😋 hit!!!! I’m hosting my daughter’s wedding and will be serving this for dinner for a party of 14 guests.
I first shared this recipe back in 2016 and have since then been singing the praises of this meal as a relatively simple, fail-proof meal that never fails to impress. In my early 20s when I lived in a shoebox of an apartment that was generously labeled a “junior” one bedroom, I was convinced that the secret to kitchen adulthood was learning to make braised short ribs. And since that time, they have never failed me.
I love to serve them over polenta or Instant Pot mashed potatoes with a simple roasted broccoli or Italian house salad on the side.
Ingredients for Braised Short Ribs
- Bone-In Short Ribs – I look for smaller bone-in short ribs and like to aim for 2 large or 3 smaller short ribs per person. The total weight of the short ribs isn’t as important as just purchasing an amount that can be easily portioned for serving.
- Onion, Celery, and Carrot – These will flavor the meat as it cooks and create a super rich cooking stock. You can leave these in or remove them before serving.
- Red Wine – Use any type you like. The flavor will really shine in this dish, so while I definitely don’t think you need an expensive wine, get something that you do like to drink. I love an inexpensive pinot noir or cabernet in this dish.
- Beef Stock – I like the way that beef stock complements the flavors of the meat, but any type of stock (chicken or vegetable) will work.
- Fresh Thyme – Don’t skip this if possible. It adds fresh, herb flavor to the entire dish and smells so good as everything cooks.
Recipe Tip
Bone-in short ribs look particularly beautiful on the plate and the bones help them to stay super tender as they cook. But boneless short-ribs will also work just fine in this recipe. You will want to reduce the cook time slightly if using boneless ribs – check the recipe card below for the exact times depending on your preferred cooking method.
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Pin It NowHow to Make Braised Short Ribs
1. Season Short Ribs
Braises are all about developing rich flavors from a few basic, delicious ingredients. Start by generously seasoning the short ribs with salt and pepper.
2. Sear Short Ribs
Over medium-high heat, get a nice golden brown sear on all sides of the short ribs. If using the Instant Pot, you can sear them right in the IP, but otherwise use a Dutch oven.
3. Deglaze
After the short ribs are seared, transfer them to a plate and return the pan to the heat. Add chopped onions, celery, and carrots and stir it around a bit to get it started cooking.
Then deglaze the pan with red wine. Adding the liquid to the hot pan will help to bring up all those browned bits on the bottom of the pan and those will result in a crazy flavorful sauce.
4. Add Stock, Thyme, and Short Ribs
Add stock and thyme sprigs to the pan. Nestle the browned short ribs in the liquid.
5. Braise
All the hard work is done! Now the ribs just need to be slow cooked, either low and slow in a Dutch oven or slow cooker or under pressure in the Instant Pot. This step is what turns those short ribs super tender. Set your kitchen timer and just enjoy the delicious aromas that are about to fill your kitchen.
What to serve with short ribs:
- Polenta (recipe included below)
- Jasmine Rice
- Couscous
- Mashed potatoes
- Farro
- French bread
- Egg noodles
- Potato salad
- Glazed carrots
- Roasted broccoli
FAQs
The beauty of braised short ribs is that it is very hard to overcook them, but it’s not impossible. If the meat is cooked longer than recommended in the recipe below, it will completely fall off the bone and turn into shredded meat. If cooked longer than that, it will dry out. Fortunately, the wiggle room on cook time here is quite large and this meat will most likely be delicious and tender even if slightly overcooked.
Short ribs are beef ribs, but they are the shorter portion of the ribs that just contain small (shorter) ribs instead of the longer ribs that we often eat with barbecue.
Freeze the short ribs for up to 4 months before or after cooking. If cooking them first, store them in their cooking liquid to help minimize freezer burn.
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Red Wine Braised Short Ribs
Equipment
- Dutch Oven, Instant Pot or Slow Cooker
Ingredients
Braised Short Ribs:
- 2 pounds bone-in short ribs (see note)
- 2 tablespoons cooking oil (use anything that works at high heat – I like avocado, grapeseed, or vegetable oil)
- 1 cup diced yellow onion
- 3 ribs celery, diced
- 1 1/2 cup diced carrot
- 1/2 cup red wine (any variety)
- 4 cups unsalted beef stock (sub chicken or vegetable stock)
- 8 sprigs fresh thyme
Parmesan Polenta:
- 3 cups milk
- 2 cups water
- 1/2 teaspoon kosher salt
- 1 cup uncooked polenta (or grits; use regular, not quick cook polenta / grits)
- 2 tablespoons butter
- 1/2 cup grated parmesan cheese
Instructions
Stovetop / Oven:
- Preheat the oven to 325°F / 177°C.
- Generously season the short ribs on all sides with salt and pepper.
- Heat a large Dutch Oven over medium-high heat. Add oil. When oil begins to shimmer, add short ribs and brown on all sides, about 4 minutes per side. Transfer the short ribs to a plate and return the pan to heat.
- To the heated pan, add the onion, celery, and carrots. Sauté until the vegetables begin to soften and pick up the browned bits from the bottom of the pan, 6 to 7 minutes.
- Pour red wine over the vegetables and stir, scraping up any more browned bits that remain. Bring to a simmer and simmer for 2 minutes. Add the stock and thyme sprigs. Add short ribs back to the pan. (Note: The short ribs should be mostly covered with liquid, with just the tops uncovered. Add a bit more stock or water if needed.)
- Place the lid on the pan and transfer to the oven. Cook, covered, until the meat of the short ribs easily falls off the bone, 2 1/2 to 3 hours.
- When nearly finished cooking, make polenta (see below).
Instant Pot:
- Generously season the short ribs on all sides with salt and pepper.
- In a 6-quart Instant Pot turn on the sauté function to normal / medium. Add the oil. When oil begins to shimmer, add short ribs and brown on all sides, about 4 minutes per side. Transfer the short ribs to a plate.
- If the Instant Pot looks dry, add some more oil. Add the onion, celery, and carrots. Sauté until the vegetables begin to soften and pick up the browned bits from the bottom of the pan, 6 to 7 minutes.
- Pour the red wine over the vegetables and stir, scraping up any more browned bits that remain in the pan (be very sure to scrape the bottom of the pot very clean or you may get the burn message during cooking).
- Turn off the sauté function. Add the stock and thyme sprigs. Nestle short ribs in the liquids.
- Close and lock the lid. Set steam valve to Sealing. Cook on manual / high for 60 minutes.
- Let pressure naturally release for 15 minutes and then manually release any remaining pressure.
- When nearly finished cooking, make polenta (see below).
Slow Cooker:
- Generously season the short ribs on all sides with salt and pepper.
- Heat a large skillet or Dutch Oven over medium-high heat. Add the oil. When the oil begins to shimmer, add short ribs and brown on all sides, about 4 minutes per side. Transfer the short ribs to a plate and return pan to heat.
- To the heated pan, add the onion, celery, and carrots. Sauté until the vegetables begin to soften and pick up the browned bits from the bottom of the pan, 6 to 7 minutes.
- Pour red wine over the vegetables and stir, scraping up any more browned bits that remain. Bring to a simmer and simmer for 2 minutes.
- Scrape the contents of the pan into the bowl of a 6-quart slow cooker. Add the stock and thyme sprigs. Nestle the short ribs in the liquids. (Note: The short ribs should be mostly covered with liquid, with just the tops uncovered.)
- Slow cook on low for 8 to 10 hours or high for 4 to 5 hours.
- When nearly finished cooking, make polenta (see below).
Make the Parmesan Polenta:
- While the meat rests, make the polenta by bringing milk, water and salt to a boil in a small saucepan. While whisking the liquid, slowly add polenta. Continue whisking until the polenta begins to thicken, about 3 minutes. Reduce heat to a low simmer and continue simmering until the polenta is thick but still creamy, about 20 minutes. Stir in butter and parmesan cheese until fully incorporated. Spoon polenta into serving bowls. Top each serving with short ribs and a couple spoonfuls of cooking liquid. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this before for Christmas dinner and it was an absolute hit!!! However, can I use boneless short ribs next time?
Hi Nicole! This is one of our favorites – with the weather getting cooler, it’s on our list too! Yes – you can use boneless short ribs for this recipe. In my experience, the only issue is that the boneless ribs have a slight likelihood of falling apart as they cook. It hasn’t happened to me every time, but just something to keep an eye on. I’ve used the same exact cooking process for boneless ribs though.
My husband made this tonight and it was FANTASTIC! We had to do without the celery because my 3yo grabbed green onions by mistake, but we didn’t miss it. So. So. Good.
In the oven right now. My house is loving the smell. Can’t wait to give this a try
2 pounds? Girl, I’m going to need waaaay more than that next time. This army can eat and this is delish. Thank you!
Haha – I’m so glad! We can quickly plow through 2 pounds over here too!
how many pounds for a party of 12
I would do 12 lbs just to be safe. Better to have too much than not enough.
This recipe is awesome. I’ve made it three times now and soup from the left overs. I use bourbon instead of wine.
Michele – what an awesome idea! Frank has already requested that I make this again with bourbon instead of wine. Thanks for the tip!
Can the braised short ribs be made ahead of time and frozen?
Anne – these will freeze great. I’d keep them in the cooking liquid and freeze in a bag or other freezer-safe container. Braises like this get better in the fridge too, so you could also always make it 1-2 days ahead and refrigerate until ready to serve. Just reheat it on the stovetop when you’re ready. Hope that helps!
How long on the stove top to reheat? Is reheating in oven better, how long? I made today and will reheat tomorrow. Thanks
Hi Donna – I prefer to reheat it covered on the stovetop just because it’s a little easier to check in on it, but the oven would work well too. Should just take about 20 minutes over low-medium heat or in a 350 oven. It should taste even better the day after you make it!
Thank you so much for the reply.
Smelled great yesterday cooking. Will enjoy tonight.
Happy New Year
Must try this recipe!
Shirley Thompson
I’ve never made short ribs before, but when I do – I’m going to come back to this recipe!! {client}
What a great idea to combine polenta and beef ribs!
I made this last night for my husband and me. It was Amazing! We loved it…never made short ribs or polenta before.