When the weather turns cool and I’m craving something rich and deeply satisfying, I always make these Braised Short Ribs with Red Wine & Rosemary.

The slow-cooked beef becomes so tender it practically melts off the bone, and the red wine sauce is full-bodied and luxurious.

This dish feels elegant yet homey—the kind of meal that fills the whole house with an amazing aroma as it cooks.

It’s the perfect centerpiece for cozy fall recipes, Sunday dinners, or holiday gatherings.

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Recipe Highlights

These short ribs are seared until beautifully browned, then braised low and slow in a mixture of red wine, beef broth, garlic, and fresh rosemary.

The result is fall-apart tender meat in a rich, savory sauce that pairs perfectly with mashed potatoes, polenta, or roasted vegetables.

This recipe takes a little time, but most of it is hands-off cooking that lets the flavors meld together beautifully.

It’s a comforting dish with restaurant-level results—ideal for impressing guests or treating yourself to something truly special.

Highlights:

  • Fall-apart tender short ribs cooked in a rich red wine sauce
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  • Deep, comforting flavors of garlic, rosemary, and caramelized onions
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  • A slow-braised classic that’s easy to prepare ahead
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  • Perfect for cozy fall dinners and special occasions
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  • Elegant enough for guests, yet simple enough for a weekend meal

Ingredient Notes

  • Beef Short Ribs – Choose bone-in short ribs for the best flavor and tenderness. The bones add richness to the sauce as they braise.
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  • Red Wine – Use a full-bodied dry red like Cabernet Sauvignon or Merlot; it gives the sauce depth and complexity.
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  • Beef Broth – Combines with wine for the perfect braising liquid and builds savory flavor.
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  • Onion, Carrots & Celery – The classic aromatic trio adds sweetness and body to the sauce.
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  • Garlic – Enhances the richness of the braising liquid.
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  • Tomato Paste – Deepens the flavor and adds a subtle tang.
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  • Fresh Rosemary – Infuses the dish with a warm, herbal aroma that complements the wine and beef.
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  • Olive Oil – Helps sear the ribs to a beautiful crust before braising.
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  • Flour – Lightly coats the ribs for a richer, thicker sauce.
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  • Salt & Black Pepper – Season generously to enhance every layer of flavor.

How to Make My Braised Short Ribs with Red Wine & Rosemary

  1. Preheat the Oven – Set oven to 325°F (165°C).
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  2. Season & Sear the Ribs – Pat the short ribs dry. Season generously with salt and pepper, then dust lightly with flour. Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until browned. Remove and set aside.
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  3. Sauté the Aromatics – In the same pot, add chopped onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste; cook 1 minute longer.
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  4. Deglaze with Wine – Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
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  5. Add Broth & Herbs – Stir in beef broth and rosemary sprigs. Return ribs to the pot, nestling them into the liquid.
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  6. Braise in the Oven – Cover tightly and transfer to the oven. Braise for 2½ to 3 hours, until the meat is fork-tender and falling off the bone.
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  7. Finish the Sauce – Remove ribs and skim excess fat from the surface. Simmer the sauce on the stove for 10–15 minutes to thicken slightly. Return ribs to the pot to coat with the sauce before serving.

Serving Suggestions

These short ribs pair beautifully with:

  • Creamy mashed potatoes or buttery polenta
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  • Roasted root vegetables like carrots or parsnips
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  • Garlic green beans or sautéed kale
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  • A crusty loaf of bread for soaking up the sauce
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  • A glass of the same red wine used in cooking

Tips for the Best Braised Short Ribs with Red Wine & Rosemary

For the richest flavor, always sear the ribs until deeply browned before braising. Use a good-quality red wine—if you’d drink it, you can cook with it.

Don’t rush the cooking time; slow braising is what makes the meat tender and flavorful. After cooking, let the dish rest so the sauce thickens slightly.

For an even deeper flavor, make the ribs a day ahead—reheating the next day actually improves the taste.

Braised Short Ribs with Red Wine & Rosemary Recipe
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Braised Short Ribs with Red Wine & Rosemary Recipe

Recipe by JoanneCourse: Main DishCuisine: American, Comfort FoodDifficulty: Moderate
Servings

6

servings
Prep time

25

minutes
Cooking time

3

hours 
Calories per serving

640

kcal

These Braised Short Ribs with Red Wine & Rosemary are slow-cooked to perfection in a rich, aromatic sauce until tender and flavorful—a comforting and elegant dish perfect for fall and winter nights.

Ingredients

  • 4 pounds bone-in beef short ribs

  • 2 tablespoons olive oil

  • 2 tablespoons all-purpose flour

  • 1 large onion, chopped

  • 2 carrots, peeled and chopped

  • 2 celery stalks, chopped

  • 4 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 2 cups red wine (Cabernet Sauvignon or Merlot)

  • 2 cups beef broth

  • 2 sprigs fresh rosemary

  • 2 teaspoons salt

  • 1 teaspoon black pepper

Directions

  • Preheat oven to 325°F (165°C).
  • Pat short ribs dry, season with salt and pepper, and lightly coat with flour.
  • In a large Dutch oven, heat olive oil over medium-high heat. Sear ribs on all sides until well-browned, about 8 minutes total. Remove and set aside.
  • Add onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes. Add garlic and tomato paste, stirring for 1 minute.
  • Pour in red wine, scraping up any browned bits from the pot. Simmer for 5 minutes to reduce slightly.
  • Add beef broth and rosemary sprigs. Return ribs to the pot, ensuring they are mostly submerged in the liquid.
  • Cover and transfer to the oven. Braise for 2½–3 hours until the meat is tender and easily pulls from the bone.
  • Remove ribs and skim off any excess fat from the sauce. Simmer the sauce on the stovetop for 10–15 minutes to thicken.
  • Return ribs to pot, coat with sauce, and serve hot.

Notes

  • Substitute thyme or sage for rosemary if desired.
  • For a thicker sauce, whisk in a tablespoon of flour or cornstarch slurry before simmering.
  • This dish tastes even better the next day, after the flavors deepen.
  • Serve with mashed potatoes or risotto for a restaurant-quality presentation.

Storage & Warming of Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat or in the oven at 325°F until warmed through.

These short ribs also freeze beautifully—store in an airtight container for up to 2 months. Thaw overnight before reheating.