Imagine coming home to the rich aroma of wine-braised short ribs simmering away in the oven, filling your kitchen with warmth, comfort, and the kind of anticipation that makes everyone ask when dinner will be ready. This is the sort of meal that feels a little special without being fussy, which is exactly why I keep coming back to it when I want something hearty and satisfying.

These wine-braised short ribs are slow-cooked until the beef turns incredibly tender and the sauce becomes deep, savory, and full of flavor. Between the red wine, tomatoes, fresh herbs, and a little bacon for smoky richness, every bite feels cozy and dinner-party worthy at the same time.

If you have been craving a recipe that looks impressive but mostly just rewards a little patience, this one is it. Once the short ribs are browned and the braising liquid comes together, the oven does the heavy lifting while the flavors mellow and deepen into something absolutely worth the wait.

What are Wine-Braised Short Ribs?

Wine-braised short ribs are a classic comfort food dish made by slowly cooking beef short ribs in liquid until the meat becomes tender enough to nearly fall off the bone. In this version, the braising liquid is built with red wine, crushed tomatoes, chicken broth, tomato paste, bacon, and fresh herbs, which gives the finished dish a rich sauce with plenty of depth.

Short ribs are especially good for braising because they start out as a tougher cut with lots of flavor. Given enough time in the oven, that marbling and connective tissue break down and turn into the kind of melt-in-your-mouth texture that makes this recipe feel like pure comfort on a plate.

The end result is cozy, rustic, and just a little elegant. It is the kind of meal that works just as well for a quiet family dinner as it does for serving guests when you want something warm and memorable.

Why You’ll Love this Recipe

Rich, slow-cooked flavor: Red wine, tomatoes, herbs, and bacon come together to create a braising sauce that tastes like it simmered all day.

Tender, fall-apart beef: The low-and-slow cooking method gives the short ribs plenty of time to become incredibly soft and flavorful.

Perfect for cozy nights: This is the kind of hearty dinner that feels especially welcome when you want comfort food with a little extra depth.

Simple ingredients, big payoff: Nothing here is overly complicated, but the finished dish tastes like something much more elaborate.

Great for serving with sides: Mashed potatoes, polenta, or crusty bread all work beautifully with the extra sauce.

Make-ahead friendly: Like many braised dishes, the leftovers are just as good the next day, if not better.

Ingredients

• Bone-in beef short ribs: These are the star of the dish and become beautifully tender as they braise.
• Olive oil: Used for browning the ribs and sautéing the vegetables, helping build flavor from the very beginning.
• Carrot: Adds a little sweetness and balance to the rich sauce.
• Onion: Brings savory depth and helps create the aromatic base of the braising liquid.
• Bacon: Adds smoky, salty richness that gives the sauce even more flavor.
• Garlic: Lends bold, aromatic depth that works perfectly with the beef and wine.
• Tomato paste: Adds concentrated flavor and helps the sauce feel hearty and well-rounded.
• Red wine: One of the key ingredients for building complexity and giving the sauce its signature richness.
• Crushed tomatoes: Add body, acidity, and a little sweetness to the braise.
• Chicken broth: Helps create enough liquid for the slow braise while keeping the sauce savory.
• Fresh rosemary: Adds a woodsy, aromatic note that pairs beautifully with beef.
• Fresh sage: Brings an earthy flavor that makes the dish feel especially cozy.
• Bay leaves: Add background depth as everything cooks together.
• Whole peppercorns: Infuse the sauce with mild heat and subtle spice.

Substitutions & Additions

If you cannot find bone-in beef short ribs, boneless short ribs or even beef chuck roast can work in their place. The texture may vary slightly, but you will still end up with a rich, slow-cooked beef dish.

For the red wine, a dry variety such as Cabernet Sauvignon or Merlot works especially well. If you prefer not to cook with wine, you can swap in an equal amount of beef broth instead. The flavor profile will be a little different, but the braising method will still give you a deeply savory result.

Chicken broth can be replaced with vegetable broth if that is what you have on hand. And while the original recipe already includes a lovely mix of rosemary, sage, and bay leaves, serving the finished short ribs with a little fresh parsley on top is an easy way to brighten everything up.

How to Make this Recipe

Start by seasoning the beef short ribs with salt and pepper. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat, then sear the ribs on all sides until they are deeply browned. This step is worth taking your time with because that browned exterior adds so much flavor to the finished dish. Once the ribs are browned, transfer them to a plate and set them aside.

In the same pot, add the remaining olive oil, then cook the carrot, onion, and bacon until the vegetables begin to soften and the bacon turns crispy. Add the garlic and cook for another minute, just until fragrant. Stir in the tomato paste and let it cook briefly so it can deepen in flavor before you pour in the red wine.

As the wine goes into the pot, scrape up any browned bits from the bottom. Let it simmer for about 5 minutes so the flavors can start to concentrate. Then add the crushed tomatoes, chicken broth, rosemary, sage, bay leaves, and whole peppercorns. Return the short ribs to the pot, making sure they are nestled down into the liquid.

Bring everything to a gentle simmer, cover the pot, and transfer it to a preheated 325°F oven. Let the short ribs cook for 2 1/2 to 3 hours, or until the meat is tender and nearly falling off the bone. Before serving, remove the herb stems and bay leaves so the sauce is ready to spoon over the beef and your favorite side.

Cooking Tips & Tricks

• Do not skip the sear: Browning the short ribs first gives the dish a deeper, more developed flavor.
• Use a dry red wine you enjoy: Since the wine plays such an important role here, choosing one with good flavor makes a difference.
• Give it enough time: Short ribs need that low-and-slow oven time to become tender, so resist the urge to rush the process.
• Use a heavy Dutch oven if possible: It helps maintain steady heat and keeps the braise cooking evenly.
• Remove the herbs before serving: This keeps the final dish easier to serve and eat while still letting the herbs do their work during cooking.
• Spoon the sauce generously: The braising liquid is one of the best parts of this recipe, so make sure it ends up on the plate and not left behind in the pot.

Serving Suggestions

Wine-braised short ribs are especially good served over creamy mashed potatoes or soft polenta so none of that rich sauce goes to waste. Crusty bread is another easy option if you want something simple for soaking up every last bit.

To round out the meal, add a side of roasted vegetables or a crisp green salad for a little contrast. A sprinkle of fresh parsley over the top adds color and freshness and makes the finished dish feel extra inviting.

Storage Suggestions

Store leftover wine-braised short ribs in an airtight container in the refrigerator for up to 3 days. Reheat them gently on the stovetop or in the microwave until warmed through.

This dish also freezes well for up to 3 months. Let it thaw overnight in the refrigerator before reheating so the sauce and meat warm evenly.

Recipe FAQ

Can I make wine-braised short ribs in a slow cooker? Yes. After searing the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for about 8 hours.

What type of red wine works best for wine-braised short ribs? A dry red wine such as Cabernet Sauvignon or Merlot is a great choice for building rich flavor in the sauce.

Can I use boneless short ribs instead of bone-in? Absolutely. Boneless short ribs can be used here, though the cooking time may vary a little.

What should I serve with wine-braised short ribs? Mashed potatoes, polenta, or crusty bread are all excellent options because they soak up the sauce so well.

Wine-braised short ribs are the kind of dinner that brings together big flavor, cozy comfort, and a cooking method that is surprisingly straightforward. With tender beef, a rich red wine sauce, and plenty of herbs and aromatics, this is one of those recipes that feels just as fitting for a family meal as it does for a special occasion.

If you are in the mood for something warm, hearty, and deeply satisfying, these wine-braised short ribs are well worth making. Serve them with something simple on the side, spoon plenty of sauce over the top, and enjoy every cozy bite.