Slow-Braised Beef Short Ribs with Red Wine and Aromatics
Tender, fall-off-the-bone beef short ribs braised slowly in red wine and aromatics until meltingly soft. A perfect comfort dish that transforms tough cuts into restaurant-quality results at home.
By Janelle
Updated: March 18, 2026
Why I Love This Recipe
Slow-braised beef short ribs represent the pinnacle of comfort cooking, transforming one of the toughest cuts of beef into something absolutely sublime. This classic braising technique, perfected in European kitchens and embraced worldwide, uses low, gentle heat and moisture to break down the tough connective tissues into silky, gelatinous richness that coats every fiber of meat. The magic happens during the long, slow cooking process where collagen converts to gelatin, creating that characteristic "fork-tender" texture that makes short ribs so coveted. Combined with aromatic vegetables, herbs, and a good splash of red wine, this dish develops layers of complex flavor that simply cannot be rushed. While it requires patience, the actual hands-on work is minimal, making it perfect for weekend cooking or special occasions.
- •Incredible tenderness – Long braising transforms tough meat into fork-tender perfection that falls apart with minimal effort
- •Rich, complex flavors – Red wine and aromatics create deep, restaurant-quality taste that develops over hours of slow cooking
- •Low maintenance cooking – Once in the oven, it practically cooks itself with minimal intervention required
- •Make-ahead friendly – Actually tastes better the next day, making it perfect for entertaining and meal prep
- •Impressive presentation – Looks and tastes like fine dining but uses an economical cut of meat
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1.5 kg beef short ribs (cut into individual pieces)
- 60 g plain flour (for dusting)
- 2 tbsp vegetable oil
- 1 large yellow onion (diced)
- 2 large carrots (cut into chunks)
- 2 large celery stalks (cut into chunks)
- 4 cloves garlic cloves (minced)
- 2 tbsp tomato paste
- 500 ml red wine (full-bodied)
- 500 ml beef stock
- 4 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 1 sprig fresh rosemary sprig
- 2 tsp salt
- 1 tsp black pepper (freshly ground)
Step-by-Step Instructions
- 1
Preheat your oven to 160°C. Pat the short ribs completely dry with paper towels and season generously with salt and pepper on all sides. Dust each piece lightly with flour, shaking off any excess.
~8 min
Tip: Dry meat browns better and creates a better crust - 2
Heat vegetable oil in a large, heavy-bottomed Dutch oven or braising pot over medium-high heat. When the oil shimmers, carefully add the short ribs without overcrowding. Brown thoroughly on all sides, about 3-4 minutes per side, creating a deep golden-brown crust.
~12 min
Tip: Don't move the meat too early - let it develop a proper crust - 3
Remove the browned short ribs to a plate and set aside. Reduce heat to medium and add the diced onion to the same pot, cooking until softened and lightly golden, about 5 minutes. Add the carrots and celery, cooking for another 3-4 minutes.
~8 min
Tip: Use the browned bits from the meat to flavor the vegetables - 4
Add the minced garlic and tomato paste to the vegetables, stirring constantly for 1 minute until fragrant. The tomato paste should darken slightly and become aromatic.
~2 min
Tip: Cooking tomato paste removes raw flavor and concentrates sweetness - 5
Pour in the red wine, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 3-4 minutes to cook off some of the alcohol and concentrate the flavors.
~5 min
Tip: Deglazing captures all the flavorful fond for the braising liquid - 6
Add the beef stock, thyme sprigs, bay leaves, and rosemary sprig to the pot. Stir to combine all ingredients and bring the mixture to a gentle simmer.
~3 min
Tip: Fresh herbs will infuse more flavor than dried during long cooking - 7
Return the browned short ribs to the pot, nestling them into the liquid. The liquid should come about two-thirds up the sides of the meat - add more stock if needed. Bring back to a simmer on the stovetop.
~5 min
Tip: Meat doesn't need to be completely submerged for proper braising - 8
Cover the pot tightly with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, checking occasionally and adding more stock if the liquid level drops too much.
~180 min
Tip: Low, steady heat is key - avoid opening the oven door frequently - 9
Test for doneness by gently poking the meat with a fork - it should easily pull apart and feel completely tender. The meat should be falling off the bone when properly cooked.
~2 min
Tip: If not tender enough, continue cooking in 30-minute increments - 10
Remove the pot from the oven and carefully transfer the short ribs to a serving platter, covering with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids.
~8 min
Tip: Handle the tender meat gently as it may fall apart - 11
Bring the strained liquid to a simmer over medium-high heat and cook until reduced by about half, creating a rich, glossy sauce. This should take 8-10 minutes. Taste and adjust seasoning with salt and pepper as needed.
~10 min
Tip: Reducing concentrates flavors and creates a proper sauce consistency - 12
Pour the reduced sauce over the short ribs and serve immediately while hot. Garnish with fresh herb sprigs if desired and serve with your choice of sides like mashed potatoes or crusty bread.
~2 min
Tip: Serve on warmed plates to keep everything at optimal temperature
How Do I Know It's Ready?
The short ribs are perfectly done when a fork easily pierces the meat and it pulls apart with minimal resistance. The internal temperature should reach 95-100°C, but texture is a better indicator than temperature. The meat should be falling off the bone, and the braising liquid should have a rich, glossy appearance when reduced.
Frequently Asked Questions
Yes, you can adapt this for a slow cooker, but you'll still need to brown the meat and sauté the vegetables first for best flavor. After browning, transfer everything to the slow cooker and cook on low for 6-8 hours. The texture will be slightly different but still delicious.
Final Thoughts
I hope you enjoy making this Slow-Braised Beef Short Ribs with Red Wine and Aromatics as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!