Braised Short Ribs with Red Wine Gravy

There are some dinners that feel like they were made to be savored slowly, and braised short ribs fall squarely in that category. We’re talking rich, tender beef that’s been simmered low and slow in red wine and herbs until it practically melts off the bone. The kind of dish that fills your house with the most amazing smell and makes your family wander into the kitchen asking, “When is dinner ready?”

I love recipes like this because while they look and taste like something you’d get at a fancy restaurant, the process is actually really simple. A good Dutch oven, a bottle of red wine (yes, pour yourself a glass while you cook), and some patience are all you need. Bonus points if you serve these beauties over creamy mashed potatoes to soak up all that glossy, rich gravy.

This is comfort food at its absolute best – perfect for Sunday dinner, holidays, or anytime you want to spoil your people with something unforgettable.

And what does “braise” mean? Look for a glossary below and you’ll have some terms explained! 

Braised Short Ribs Recipe

Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Total Time: @3 hours 15 minutes
Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion, diced
• 3 carrots, chopped
• 8 whole beef short ribs, bone-in
• Salt and black pepper, to taste
• 1/4 cup all-purpose flour
• 1 cup dry red wine
• 2 1/2 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme (or 1 tsp dried)
• 2 sprigs fresh rosemary (or 1 tsp dried)

Directions

1. Preheat oven to 350°F.
2. Heat 1 tablespoon of olive oil in a large Dutch oven* over medium-high heat. Add onions and carrots, cooking for 3-4 minutes until softened. Remove veggies to a plate.
3. Season ribs with salt and pepper, then lightly coat with flour. Add remaining 2 tablespoons oil to the pot and increase heat to high. Sear* ribs on all sides, about 1 minute per side. Remove to a plate.
4. Deglaze* the pot with red wine, scraping up all those delicious browned bits. Bring to a boil and cook for 2 minutes.
5. Stir in beef broth and tomato paste. Taste and adjust seasoning if needed.
6. Return ribs, onions, carrots, thyme, and rosemary to the pot. Cover with lid and transfer to oven.
7. Bake at 350°F for 2 hours, then reduce heat to 325°F and continue cooking 30-45 minutes, until meat is fall-off-the-bone tender.
8. Remove from oven and let rest*, covered, for 20 minutes. Skim off excess fat from the surface.
9. Serve short ribs over mashed potatoes with plenty of gravy* spooned over top.

Storage

• Refrigerate leftovers in an airtight container for up to 3-4 days.
• Reheat gently on the stovetop or in the oven, adding a splash of broth if needed.

Nutrition (per serving, 4 servings)

• Calories: 610
• Protein: 42g
• Carbohydrates: 18g
• Fat: 38g
• Fiber: 2g
• Sugar: 5g

(Nutrition will vary depending on size of ribs and wine used.)

Tips & Variations

• Wine swap: If you prefer not to use wine, replace with an equal amount of beef broth plus 1 tablespoon balsamic vinegar for depth.
• Veggie boost: Add parsnips or celery for extra flavor in the braising mix.
• Make-ahead: Braised dishes taste even better the next day – perfect for entertaining!

🍲 Cooking Terms to Know*

Ever read a recipe and think – wait, what does THAT mean? Don’t worry, I’ve got you covered. Here are a few key words from this dish explained, so you can cook like a pro (and sound like one, too).

• Braise: First sear the meat, then cook it low and slow in liquid until it’s tender and flavorful.
• Deglaze: Add wine or broth to a hot pan to loosen up those browned bits (a.k.a. flavor magic).
• Dutch Oven: A heavy, lidded pot – usually cast iron – perfect for braising, soups, and stews.
• Resting: Let the meat sit, covered, after cooking so the juices settle back in.
• Sear: Browning the surface of meat quickly over high heat for flavor.
• Gravy vs. Sauce: Gravy is basically a sauce that’s built from meat drippings and pan juices – like the luscious one you’ll spoon over these ribs.

If you’ve never made braised short ribs before, I can promise you this: once you do, you’ll wonder what took you so long. They’re rustic, rich, and satisfying in every way – especially piled high over buttery mashed potatoes. This dish is comfort food that feels just a little extra-special, and it’s one you’ll come back to again and again.

So grab that Dutch oven and let the magic happen. Dinner tonight? Pure bliss.