Name: Braised Short Ribs in Red Wine with Vegetables and Herbs Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: French
Ingredients: 6-7 pounds beef short ribs (6 meaty bone-in ribs), brought to room temperature; Kosher salt and freshly cracked black pepper, to taste; 2 tablespoons olive oil, divided; 2 medium yellow or red onions, diced (about 2 cups); 2 medium carrots, diced; 2 celery ribs, diced; 3 garlic cloves, thinly sliced or minced; 4 thyme sprigs; 2 bay leaves; 3 tablespoons tomato paste; 2 1/2 cups full-bodied red wine; 2 1/2 cups low-sodium beef broth (can also use chicken broth or a mix); 1 15-ounce can whole tomatoes; 2 tablespoons balsamic vinegar (optional); 1/4 cup chopped fresh parsley

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If you are searching for a comforting yet impressive dish to serve for a special dinner or a cozy night in, the Braised Short Ribs in Red Wine with Vegetables and Herbs Recipe is an irresistible option. This dish combines richly flavored beef short ribs slowly cooked until meltingly tender in a luscious, aromatic sauce infused with red wine, fresh herbs, and a mix of hearty vegetables. The result is a beautiful symphony of savory, tangy, and aromatic notes that warm your soul bite after bite. Whether you're an experienced home cook or just eager to try something deliciously impressive, this recipe will quickly become a treasured staple.

Ingredients You'll Need

The image shows ingredients arranged on a white marbled surface for a stew or braised dish. At the bottom left, there is a pile of thick raw beef ribs with visible marbling and bones, placed on a piece of white parchment. Above the beef, there is a small brown bowl filled with thin sliced garlic cloves, and to the right of that, a small white bowl packed with bright green chopped celery pieces. Next to the celery, a larger white bowl contains finely chopped red onion with white and purple pieces mixed. To the right of the onion is a small black bowl holding a dark reddish thick paste, likely tomato paste. Below that, a white bowl with a clean cut holds evenly diced orange carrots. Above the carrots is a white bowl with chunky red peeled tomatoes in juice. To the right of the tomatoes, there’s a small round wooden bowl with coarsely ground black pepper and another small dark bowl with white coarse salt. Above these bowls, there is a clear glass bowl with a dark brown liquid, likely beef broth, and a smaller white bowl holding a dark soy sauce. On the top right of the arrangement is a green wine bottle. The background is a clean white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Nothing fancy here—just simple, wholesome ingredients that work in perfect harmony to create layers of deep flavor and comforting textures. Each component from the robust red wine to the fresh herbs brings something special to the dish.

6-7 pounds beef short ribs (6 meaty bone-in ribs) brought to room temperature: The star of the show, providing rich marbled meat that becomes tender and flavorful.
Kosher salt and freshly cracked black pepper: Essential seasoning to enhance all the natural flavors.
2 tablespoons olive oil, divided: For searing the ribs to develop a beautiful caramelized crust.
2 medium yellow or red onions, diced (about 2 cups): These add a subtle sweetness and depth to the braising liquid.
2 medium carrots, diced: Bring earthy sweetness and color to the dish.
2 celery ribs, diced: Provide a lovely aromatic base along with the other vegetables.
3 garlic cloves thinly sliced or minced: Infuse the braise with a warm, pungent aroma.
4 thyme sprigs: Fresh thyme adds herby brightness that complements the beef beautifully.
2 bay leaves: Offer subtle woodsy undertones that enhance the sauce's complexity.
3 tablespoons tomato paste: Adds richness and a touch of acidity to balance the flavors.
2 ½ cups full-bodied red wine: The key ingredient that tenderizes the meat while adding bold fruity and tannic notes.
2 ½ cups low-sodium beef broth (or chicken broth or a mix): Provides savory depth to the braising liquid.
1 15-ounce can whole tomatoes: Contributes texture and a fresh tomato flavor to the sauce.
2 tablespoons balsamic vinegar, optional: Adds a subtle tang and enhances the overall complexity.
¼ cup chopped fresh parsley: A final fresh touch to brighten the dish before serving.

How to Make Braised Short Ribs in Red Wine with Vegetables and Herbs Recipe

Step 1: Prep and Season the Short Ribs

Start by bringing those magnificent beef short ribs to room temperature; this ensures even cooking. Generously season each side with kosher salt and freshly cracked black pepper. Proper seasoning is crucial because it forms the foundation of flavor that carries through the entire dish.

Step 2: Sear the Short Ribs

Heat 1 tablespoon of olive oil in a large heavy-duty Dutch oven or braising pot over medium-high heat. Working in batches if needed, carefully brown the short ribs on all sides until they develop a rich, golden-brown crust. This step is not just for appearance—it locks in juices and builds those irresistible caramelized flavors. Once browned, transfer the ribs to a plate and set aside.

Step 3: Sauté the Vegetables

Lower the heat to medium and add the remaining olive oil. Toss in the diced onions, carrots, and celery. Cook them gently until they soften and start to develop color, about 7–10 minutes. Then add the sliced garlic and cook until fragrant, about 1 minute. This vegetable base will infuse the braising liquid with wonderful depth and a hint of sweetness.

Step 4: Build the Sauce

Stir in the tomato paste, cooking it for a couple of minutes to deepen its flavor. Then pour in the red wine, scraping up any browned bits stuck to the bottom—this is where the magic lies! Add the beef broth, whole tomatoes with their juice, thyme sprigs, and bay leaves. Bring everything to a gentle simmer.

Step 5: Braise the Short Ribs

Return the short ribs to the pot, nestling them into the liquid. Cover the pot with a tight-fitting lid and place it in a preheated 325°F oven. Let the ribs braise slowly for 2.5 to 3 hours until the meat is so tender it practically falls off the bone. The slow cooking melds the flavors and transforms the ribs into a luscious, melt-in-your-mouth delight.

Step 6: Final Touches

Once cooked, carefully remove the ribs and cover to keep warm. Skim off any excess fat from the braising liquid, then simmer the sauce uncovered on the stovetop to thicken slightly if desired. Stir in the optional balsamic vinegar for a touch of brightness, and finish by sprinkling chopped fresh parsley over the dish just before serving to add a burst of fresh herbaceous flavor and vibrant color.

How to Serve Braised Short Ribs in Red Wine with Vegetables and Herbs Recipe

The dish shows a white plate filled with several pieces of dark brown cooked ribs with visible bone ends, layered closely together to cover the plate. These ribs have a rich, shiny sauce coating them, with small orange carrot cubes and finely chopped green herbs sprinkled on top. The ribs have a textured, slightly charred surface that contrasts with the smooth, glossy sauce. The plate is set on a white marbled texture surface with some scattered green herbs around the edges for decoration. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley is a classic garnish that brings color and a fresh, herbaceous lift to the rich braised ribs. For a bit of elegance and flavor contrast, consider adding a few fresh thyme leaves or even a drizzle of good-quality extra virgin olive oil just before serving.

Side Dishes

This dish pairs wonderfully with creamy mashed potatoes, buttery polenta, or even a velvety parsnip puree. The richness of the ribs and sauce balances beautifully with these smooth, comforting sides that soak up every bit of that flavorful braising liquid. For a lighter option, serve alongside sautéed green beans or roasted Brussels sprouts dressed simply with lemon and garlic.

Creative Ways to Present

Serve the ribs over a bed of gremolata-tossed roasted root vegetables for a rustic but refined presentation. Plate the ribs individually with a swipe of the sauce underneath and a small heap of silky mashed potatoes on the side for restaurant-worthy appeal. Alternatively, slow-cooked short rib ragù over fresh pappardelle pasta lets you enjoy this dish in an unexpected and utterly delicious way.

Make Ahead and Storage

Storing Leftovers

Braised short ribs taste even better the next day as the flavors have more time to meld. Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Make sure to keep the meat submerged in the sauce to keep it moist.

Freezing

This Braised Short Ribs in Red Wine with Vegetables and Herbs Recipe freezes beautifully. Cool the ribs and sauce completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture and flavor.

Reheating

Gently reheat leftovers on the stovetop over low heat, covered, to prevent drying out. Stir occasionally, adding a splash of broth or water if necessary to keep the sauce smooth and luscious. Avoid reheating in the microwave for extended periods as it can affect the tenderness of the ribs.

FAQs

Can I use a different type of wine?

Absolutely! A full-bodied red wine like Cabernet Sauvignon, Merlot, or Zinfandel works best, but feel free to use what you enjoy drinking. Avoid cooking wines with added salt or inferior taste.

Do I need to brown the ribs?

While you technically can skip this step, browning the ribs adds incomparable flavor and a rich color to the dish. It’s well worth the extra time.

Can I use a slow cooker instead of the oven?

Yes, you can transfer the browned ribs and sauce ingredients to a slow cooker and cook on low for 6 to 8 hours. You may want to reduce the sauce afterward on the stovetop for thickness.

What can I substitute for fresh herbs?

Dried thyme and bay leaves can be used if fresh isn’t available. Use about one-third the amount, and add them early in the cooking process to release their flavors.

Is this recipe gluten-free?

Yes! All ingredients are naturally gluten-free. Just double-check your beef broth and tomato paste labels to ensure there are no hidden gluten-containing additives.

Final Thoughts

This Braised Short Ribs in Red Wine with Vegetables and Herbs Recipe is one of those dishes that fills your kitchen with the coziest aromas and turns any meal into a special occasion. I encourage you to give it a try—it’s truly rewarding to slow cook these ribs until tender perfection and enjoy every luxurious bite surrounded by friends or family. Trust me, once you make this, it will become a beloved recipe you’ll want to return to again and again.

Ingredients You'll Need