I love a dish that smells like comfort and tastes like celebration, and these Garlic Braised Short Ribs With Red Wine deliver both. The ribs braise slowly until the meat falls off the bone in a rich, garlicky sauce—perfect for cozy dinners and small gatherings. Over years of testing, I learned small technique tweaks that turn this into a reliably tender, flavorful centerpiece.
Why Make This Recipe
- Deep, layered flavor: browning, garlic, tomato paste, and a good red wine build a sauce that’s rich and balanced.
- Crowd-pleasing comfort: it’s impressive on the table but mostly hands-off once it’s in the oven.
- Make-ahead friendly: flavors improve after a day in the fridge, so it’s perfect for entertaining.
- Versatile sides: pairs well with creamy mash, polenta, or a bright grain bowl — I often serve it with a simple mashed potato or a contrasting soup like this cozy honeynut squash congee.
- Personal insight: I love making this when I want something low-effort that still feels special—braising feels slow but is actually very forgiving, especially compared to quick pan methods.
Recipe Overview
- Prep time: 25 minutes (mostly chopping and seasoning).
- Cook time: 2.5–3 hours braising at 325°F (160°C).
- Total time: ~3–3.5 hours including resting and sauce reduction.
- Servings: 4–6 (using 3–4 lb / 1.4–1.8 kg short ribs).
- Difficulty: Medium — basic techniques (searing, deglazing, braising).
- Method: Sear short ribs in a heavy Dutch oven, sweat aromatics and garlic, deglaze with red wine, add stock and herbs, then braise low and slow until fork-tender.
My Experience Making This Recipe
I tested this several times with different wines and searing methods to find the sweet spot between deep browning and clean sauce. Searing in batches and braising at a steady 325°F gave consistent tender results without drying the meat. I also discovered letting the sauce cool and skimming fat makes a neater, brighter finish.
How to Make Garlic Braised Short Ribs With Red Wine
Briefly: season and sear 3–4 lb beef short ribs in batches in 2 tbsp neutral oil until dark brown on all sides, about 8–10 minutes per batch. Remove ribs, then sauté 1 large onion, 2 carrots, and 2 celery stalks until soft, add 6–8 smashed garlic cloves and 2 tbsp tomato paste, cook 1–2 minutes more, then deglaze with 2 cups dry red wine. Add ribs back with 2 cups beef stock, 2 sprigs fresh thyme, 2 bay leaves, and bring to a simmer; cover and transfer to a 325°F (160°C) oven to braise for 2.5–3 hours. Finish by removing ribs, straining or reducing the sauce on the stovetop to concentrate flavor, and optionally whisking in 1 tbsp butter for sheen before serving.
Expert Tips for Success
- Sear in batches: don’t crowd the pan—searing in two or three batches gives a deep crust and better flavor. I use a heavy 5–7 qt Dutch oven for even heat.
- Use a good dry red wine (Cabernet, Merlot, or a fruity Zinfandel): cook off alcohol, but the body of the wine matters; if you want a quicker weeknight path, try a wine sauce technique I adapt for faster meals.
- Low and steady heat: braise at 325°F (160°C) rather than very low stovetop simmer to maintain consistent temperature and reduce risk of evaporation.
- Rest and degrease: cool the braise for 20–30 minutes and skim fat, or refrigerate overnight and remove hardened fat for a cleaner sauce.
- Taste and adjust at the end: bright acid (1 tsp red wine vinegar or squeeze of lemon) balances richness, and a small pat of butter or a splash of stock smooths the sauce.
How to Serve Garlic Braised Short Ribs With Red Wine
- Classic: spoon over creamy mashed potatoes and garnish with chopped parsley for contrast.
- Polenta or mashed cauliflower for a lower-carb option.
- For a cozy multi-course dinner, start with a light soup like this creamy garlic chickpea soup and serve ribs as the main.
- Presentation tip: place a rib on mashed potatoes, drizzle sauce around (not all over) and sprinkle a little minced garlic gremolata for brightness; for family dinners, serve family-style on a platter with crusty bread.
Storage and Reheating Guide
- Refrigerator: cool to room temp, store in airtight containers up to 3–4 days. Remove excess fat from top before reheating if desired.
- Freezing: freeze in a heavy-duty freezer container for up to 3 months. Freeze ribs submerged in sauce for best texture.
- Reheating: thaw overnight in the fridge. Reheat gently in a skillet over medium-low or in a 300°F (150°C) oven covered until warmed through (about 20–30 minutes). To reheat from refrigerated, simmer gently on the stovetop with a splash of stock to loosen the sauce. Avoid high heat which can dry the meat.
Recipe Variations
- Gluten-free: omit any flour dredge (not required) and use gluten-free beef stock or bouillon.
- Dairy-free: skip the finishing butter and instead finish with a tablespoon of extra-virgin olive oil or a splash of reserved braising liquid.
- Slow-cooker version: transfer everything to a slow cooker after searing and cook on low for 6–8 hours; see style notes in this slow-cooker short ribs red wine sauce recipe for timing.
- Herby variation: add a teaspoon of rosemary or a bouquet garni for a more piney, aromatic finish.
Nutritional Highlights
- Protein-rich: short ribs provide substantial protein per serving, making this a hearty main.
- Iron and B-vitamins: beef is a good source of iron and B12, valuable especially in lower-carb diets.
- Allergen info: naturally gluten-free if no flour is used; contains alcohol in cooking (most cooks off), and may include dairy if finished with butter — note for lactose-free diets.
- Portion guidance: aim for 3–6 oz cooked meat per person as part of a balanced plate with vegetables and starch.
Troubleshooting Common Issues
- Meat still tough after recommended time: continue braising in 30-minute increments; short ribs become tender when the collagen fully breaks down—temperature consistency matters.
- Sauce too thin: reduce uncovered on the stovetop over medium-high for 8–12 minutes, or whisk in a beurre manié (1 tbsp butter mixed with 1 tbsp flour) if you don’t mind gluten and dairy.
- Sauce too greasy: chill and skim hardened fat, or blot with paper towels when warm; you can also spoon off excess with a ladle.
Frequently Asked Questions
Q: Can I use a different cut like chuck roast?
A: Yes—chuck roast works well for braising and can be cut into large chunks to mimic short ribs. Cooking time may vary; expect similar 2.5–4 hour braise depending on size. Sear well and check tenderness with a fork.
Q: Do I need to use wine, and can I substitute it?
A: Wine adds acidity and depth; if you avoid alcohol, substitute with additional beef stock plus 1–2 tbsp red wine vinegar or balsamic for brightness. Use concentrated stock or a splash of Worcestershire for umami.
Q: How do I know when the ribs are done?
A: They’re done when a fork slides into the meat easily and the meat pulls away from the bone without resistance. Internal temperature isn’t a reliable doneness measure for braised, collagen-rich cuts—texture is the indicator.
Q: Can I make this in a pressure cooker or Instant Pot?
A: Yes—after searing, cook on high pressure for 45–60 minutes with a natural release for 15 minutes. Finish by reducing the sauce on sauté mode for a richer glaze.
Conclusion
If you want more inspiration on a plated version with a creamy side, check this Garlic Red Wine Braised Short Ribs With Creme Fraiche Mash recipe for ideas and presentation tips: Garlic Red Wine Braised Short Ribs With Creme Fraiche Mash.
Garlic Braised Short Ribs With Red Wine
- Total Time: 210 minutes
- Yield: 4–6 servings
- Diet: Gluten-Free, Dairy-Free if finishing butter is omitted
Description
Comforting garlic braised short ribs simmered in red wine for a rich, flavorful dish perfect for cozy dinners and gatherings.
Ingredients
- 3–4 lbs beef short ribs
- 2 tbsp neutral oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 6–8 garlic cloves, smashed
- 2 tbsp tomato paste
- 2 cups dry red wine
- 2 cups beef stock
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp butter (optional, for sheen)
Instructions
- Season and sear short ribs in batches in neutral oil until dark brown on all sides, about 8–10 minutes per batch.
- Remove ribs and sauté onion, carrots, and celery until soft.
- Add smashed garlic and tomato paste, cook for 1–2 minutes.
- Deglaze with red wine, then add ribs back with beef stock, thyme, and bay leaves.
- Bring to a simmer, cover, and transfer to a 325°F (160°C) oven to braise for 2.5–3 hours.
- Remove ribs, strain or reduce the sauce on the stovetop, and whisk in butter for sheen if desired.
Notes
Cool the braise for 20–30 minutes and skim fat, or refrigerate overnight and remove hardened fat for a cleaner sauce. For a gluten-free version, simply omit any flour dredge.
- Prep Time: 25 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American