Name: Braised Short Ribs in Red Wine with Herbs and Vegetables Recipe
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Cuisine: American
Ingredients: 8 whole bone-in beef short ribs; Salt and pepper, to taste; 1/4 cup all-purpose flour; 1 yellow onion, diced; 3 carrots, chopped; 3 tablespoons olive oil; 1 cup dry red wine (such as Cote du Rhone or Pinot Noir); 2 1/2 cups low-sodium beef broth; 2 tablespoons tomato paste; 2 sprigs fresh thyme; 2 sprigs fresh rosemary

Jump to Recipe·4 from 9 reviews

I absolutely adore this Braised Short Ribs in Red Wine with Herbs and Vegetables Recipe because it brings together such rich, comforting flavors that feel like a warm hug on a plate. The tender beef short ribs slowly cooked in a luscious red wine broth, infused with fragrant herbs and a medley of vegetables, create a combination that just melts in your mouth. Every bite tells a story of slow cooking, love, and a touch of rustic elegance that makes it one of my favorite go-to dishes, whether for a cozy dinner or impressing guests.

Why You'll Love This Braised Short Ribs in Red Wine with Herbs and Vegetables Recipe

If you love deep, complex flavors that develop slowly, then this recipe is going to be right up your alley. I’m always amazed at how the red wine reduces to create a savory, slightly tangy sauce that perfectly complements the rich, tender short ribs. The fresh herbs add layers of fragrance and freshness, balancing the hearty meat, while the vegetables boost texture and bring natural sweetness to the dish. It’s truly a flavor journey that rewards patience.

What makes this recipe stand out for me is how surprisingly easy it is to prepare despite the elegant results. It’s mostly about letting the oven do the heavy lifting, so once you’ve seared the ribs and prepared the broth, you just pop the pot in the oven and let time work its magic. I love serving this for dinner parties or special family meals, where it always feels like a celebratory dish that’s approachable enough for a weeknight treat. The aroma alone is enough to make everyone hurry to the table!

Ingredients You'll Need

The image shows two white pots placed on a white marbled surface. The pot on the left is filled with a colorful mix of chopped vegetables, including orange carrots, white onions, and light yellow potatoes, all finely diced and evenly spread across the bottom. The pot on the right contains seven thick, browned meat chunks with a seared texture, arranged loosely in a single layer, each piece showing a dark golden crust from cooking. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Braised Short Ribs in Red Wine with Herbs and Vegetables Recipe are wonderfully simple but mighty in what they bring to the table. Each one plays a crucial role in building layers of taste, texture, and color, resulting in a dish that feels rich and complex but is made from straightforward, accessible components.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Olive oil: This helps sear the ribs beautifully and softens the vegetables to release their natural sweetness.
Yellow onion: Adds a subtle sweetness and base depth when sautéed with the carrots.
Carrots: Bring texture and natural earthy sweetness that balances the savory flavors.
Bone-in beef short ribs: The star of the dish, their marbling and bones give the dish incredible richness.
Salt and pepper: Essential for seasoning throughout to enhance every flavor.
All-purpose flour: Helps create a wonderful crust on the ribs and thickens the sauce slightly.
Dry red wine: I recommend a fruity but dry option like Cote du Rhone or Pinot Noir to build the sauce’s complexity.
Low-sodium beef broth: Adds savory depth and keeps the sauce comforting without overpowering saltiness.
Tomato paste: Boosts umami and adds a subtle richness to the broth.
Fresh thyme and rosemary: These fresh herbs bring a fragrant, woody note that elevates the entire dish.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit. This ensures the perfect temperature for slow braising the ribs to tender perfection.

Step 2: Heat one tablespoon of olive oil in a large Dutch oven or any oven-safe pot over medium-high heat. Add diced onions and chopped carrots, stirring constantly for a few minutes until they soften and smell amazing. Then, scoop them out onto a plate and set aside.

Step 3: Season the short ribs with salt and pepper generously, then coat them evenly with flour. Add two more tablespoons of olive oil to the pot, raise the heat to high, and brown the ribs on all sides—about 45 seconds per side. This step locks in flavor and creates a beautiful crust. Once browned, remove the ribs to a plate.

Step 4: Pour in the red wine to deglaze the pot, scraping the bottom with a wooden spoon to loosen those flavorful browned bits. Let the wine come to a boil and cook for 2 minutes, reducing slightly to concentrate those flavors.

Step 5: Stir in the beef broth, season with salt and more freshly ground black pepper, then add the tomato paste. Taste your broth here and adjust seasoning if needed; this is your flavor base, so make it count.

Step 6: Nestle the ribs back into the pot, along with the sautéed onions and carrots, and tuck in two whole sprigs each of thyme and rosemary. These will slowly infuse the dish with their wonderful herbaceous notes.

Step 7: Cover the pot with its lid and transfer it to the preheated oven. Cook for 2 hours at 350 degrees, then reduce the temperature to 325 degrees and continue cooking for another 30 to 45 minutes. The ribs should be exceptionally tender by the end, nearly falling off the bone.

Step 8: Remove the pot from the oven and let it rest, still covered, for about 20 minutes. This resting period lets the juices redistribute. Before serving, skim off any excess fat that rises to the top of the liquid for a cleaner sauce.

Step 9: Serve the short ribs over a bed of creamy mashed potatoes, spooning generous amounts of the rich gravy from the pot on top. The combination is a total winner.

Servings and Timing

This recipe serves 4 hearty portions, perfect for a family meal or a small dinner party. Prep time is about 15 minutes to get everything ready and seared. The cook time totals roughly 3 hours, with a slow braise that softens the meat and melds all the flavors together beautifully. You’ll also want to factor in that 20-minute resting time after cooking. Altogether, this is a rewarding dish that demands patience but is well worth every minute.

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

The first image shows a white pot with dark brown liquid inside, as a golden-yellow liquid is poured into it from above, creating ripples on the surface; the pot is set on a white marbled surface. The second image shows the same white pot filled with a rich stew made of dark brown meat pieces surrounded by small orange carrot cubes, light-colored chopped onions, and light yellow garlic slices, garnished with fresh green herbs on top, all sitting on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I like to pile the ribs on a large platter or individual plates with plenty of mashed potatoes to soak up that incredible sauce. Creamy mashed potatoes are my go-to, but roasted root vegetables or buttery polenta also pair wonderfully, adding complementary textures and flavors. For garnish, a sprinkle of chopped fresh parsley or a few sprigs of thyme brightens the presentation and adds a fresh pop of color.

In terms of drinks, a medium-bodied red wine like the one used in cooking makes an ideal pairing, echoing the deep flavors in the dish. If wine isn’t your preference, a robust dark beer or a sophisticated non-alcoholic option like black cherry soda makes a delightful match. I find that this meal truly shines when served hot or warm, allowing the tender meat and velvety sauce to coat every bite.

This dish is a dream for special occasions, whether it’s a Sunday family dinner, a holiday feast, or an intimate dinner party. The aroma filling the kitchen sets a welcoming tone, and the tender, flavorful ribs always earn rave reviews. Portion-wise, one to two ribs per person, depending on size, is perfect alongside your chosen sides.

Variations

I love experimenting with this Braised Short Ribs in Red Wine with Herbs and Vegetables Recipe to suit different preferences and dietary needs. For instance, if you want a gluten-free version, simply swap the all-purpose flour for a gluten-free alternative like rice flour or cornstarch for dusting the ribs. It still gives that beautiful crust without any gluten concerns.

If you prefer a twist on ingredients, I sometimes swap the beef broth for a rich mushroom broth when I want an earthier, umami-forward flavor. Feel free to exchange rosemary and thyme with bay leaves and sage for a slightly different aromatic profile. For a plant-based option, while the short ribs are obviously meat-based, you can recreate the braising flavor by roasting large portobello mushrooms in the same wine and herb broth with hearty root vegetables.

For cooking variations, though I recommend the slow oven braise, you can also use a slow cooker to achieve very similar results — just sear the ribs first on the stovetop, then transfer everything to the slow cooker and cook on low for about 6-7 hours. It’s perfect for setting it up in the morning and coming home to a delicious meal.

Storage and Reheating

Storing Leftovers

I always store leftover short ribs in an airtight container in the refrigerator to keep them fresh. Because the ribs sit in a flavorful broth, it’s best to keep some of the liquid to maintain moisture when reheating. Stored this way, the leftovers will keep well for 3 to 4 days, allowing you to enjoy the meal again without losing any of the delicious taste or texture.

Freezing

This dish freezes beautifully and actually benefits from a little extra time for the flavors to meld even further. Just transfer your cooled ribs and broth to a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. They’ll keep well in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator for best results.

Reheating

Reheat the ribs gently on the stovetop over low heat to avoid drying them out — add a splash of beef broth or water if needed to loosen the sauce. Avoid microwaving if possible, as it can toughen the meat and change the texture. Slow, gentle reheating preserves the tenderness and brings back that rich, comforting flavor just like the first time.

FAQs

Can I use a different cut of beef instead of short ribs?

While short ribs are ideal for this recipe due to their marbling and connective tissue that break down beautifully when braised, you could substitute with chuck roast or oxtail. Just keep in mind that cooking times may vary slightly to achieve the same tenderness.

What kind of red wine works best for braising?

I recommend choosing a dry, medium-bodied red wine such as Pinot Noir, Merlot, or Cote du Rhone. These wines add great flavor without overpowering the dish. Avoid very cheap cooking wines or sweet wines, as they can throw off the balance.

Can I prepare this recipe in advance?

Absolutely! In fact, I find the flavors often develop more deeply if you make it a day ahead and gently reheat before serving. The resting time allows the meat to absorb even more of the rich broth and herbs.

How do I know when the short ribs are done?

The ribs should be fork-tender and nearly falling off the bone after the braising time. If the meat still feels tough or resists, simply extend the cooking time by 15 to 30 minutes until perfectly tender.

Is this recipe gluten-free?

The standard recipe uses flour for dusting the ribs, but it’s easy to make gluten-free by using a substitute like cornstarch or rice flour. Just be sure any broth or other ingredients you use are also gluten-free to keep the entire dish safe.

Conclusion

I can’t recommend you try this Braised Short Ribs in Red Wine with Herbs and Vegetables Recipe enough. It’s one of those dishes that fills your home with incredible aroma and results in a comforting, elegant meal that everyone will love. Whether you’re looking for a special family dinner or a recipe to impress, this one never fails to deliver tender, flavorful meat paired with a luscious sauce that will have you savoring every bite. Give it a go—you won’t regret it!