This Spicy Red Wine Braised Short Ribs Recipe is my go-to comfort dish when I want something rich, tender, and packed with layers of flavor. The combination of spicy notes and red wine really elevates these ribs to something special you'll love.
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Why You'll Love This Recipe
I’ve made plenty of short rib dishes, but there’s something about this spicy, wine-infused version that feels like a warm hug on a plate. It’s perfect for weekends when you can slow cook and come back to a pot of melt-in-your-mouth ribs.
- Rich, deep flavors: The red wine and herbs marry beautifully with the short ribs to make a sauce that’s both bold and comforting.
- Easy hands-off cooking: After the searing and prepping, the oven does all the work, so you can relax or prepare your sides.
- Perfectly tender meat: Cooking low and slow for 3 hours guarantees ribs that fall off the bone every time.
- Customizable spice level: Whether you prefer a mild warmth or more heat, you can easily adjust the spices to your taste.
Ingredients & Why They Work
Each ingredient plays a starring role in building complex layers of flavor and tender texture in this Spicy Red Wine Braised Short Ribs Recipe. Here’s a bit about why they’re essential and my tips for picking the best versions.
- Bone-in beef short ribs: These bring unbeatable richness — I always choose thick cuts and trim the excess fat to avoid a greasy finish.
- Olive oil: For searing, it creates that beautiful crust that locks in flavor. Use a good quality but don’t worry about it being fancy.
- Yellow onion, carrot, and celery: Classic mirepoix ingredients that add natural sweetness and depth.
- Tomato paste: This little powerhouse adds an umami punch and helps thicken the sauce.
- Worcestershire sauce: Adds complexity with tangy, savory undertones.
- Fresh garlic: Minced or crushed, it enhances the boldness of this recipe — never skip the fresh stuff here.
- Fresh rosemary and thyme: Tied together so you can fish them out later, these herbs add that earthy aroma that’s essential to braises.
- Bay leaves: For subtle warmth and depth.
- Red dry wine (Pinot Noir or Merlot): The star ingredient for braising – it tenderizes and enriches the sauce with fruity, smoky notes.
- Beef broth: Keeps the short ribs moist and you can add more as needed for better sauce consistency.
Make It Your Way
One of my favorite things about this Spicy Red Wine Braised Short Ribs Recipe is how easy it is to tailor it to your favorite flavor profile or add a personal twist every time.
- Variation: I like adding a pinch of smoked paprika or a sliced chili pepper during the sauté stage for an extra smoky heat that wakes up the whole dish.
- Gluten-free option: Swap Worcestershire sauce for a gluten-free tamari, which keeps the umami without the wheat.
- Seasonal twist: In winter, I throw in some orange zest for a subtle citrus hint, which cuts through the richness beautifully.
Step-by-Step: How I Make Spicy Red Wine Braised Short Ribs Recipe
Step 1: Prep and Sear For Flavor
First things first, trim off any excess fat from the short ribs to avoid greasy sauce later. Then, pat them dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, and don’t rush the searing — let the meat develop a beautiful golden-brown crust on all sides without moving it constantly. This step builds the base flavor of the entire dish.
Step 2: Build the Flavor Base
After you remove the seared ribs, add a little more oil if needed and sauté diced onions, carrots, and celery until softened—about 6 to 8 minutes. Then stir in garlic and tomato paste, cooking for another couple of minutes until everything smells amazing. If the pot looks dry and the bits start to stick, splash a little broth to keep those flavorful fond bits from burning.
Step 3: Deglaze and Simmer
Pour in the red wine and use a wooden spoon to scrape up all those beautiful browned bits stuck to the bottom. Let it simmer for a couple of minutes to reduce slightly. Then add the beef broth and Worcestershire sauce, bring back to a simmer, and toss in your tied rosemary, thyme, and bay leaves. Season the liquid with salt and pepper.
Step 4: Braise Low and Slow
Return the ribs to the pot, nestling them under the liquid — it should almost cover the meat. If it doesn’t, add a little more broth. Cover it up and transfer the pot to a 300°F oven. Let it braise gently for about 3 hours until the ribs are fork-tender and falling off the bone. This patience pays off in every tender bite.
Step 5: Finish and Serve
When the ribs are done, skim off any fat floating on top or use a fat separator—this step cleans up the sauce beautifully. If you like a thicker sauce, whisk some cornstarch with water and simmer briefly until it reaches your preferred consistency. Serve these jewels over creamy mashed potatoes or your favorite sides and soak up every last drop of that rich sauce.
Top Tip
From my experience making this Spicy Red Wine Braised Short Ribs Recipe multiple times, these small tweaks made a big difference in the outcome and saved me some common pitfalls.
- Searing patience: Don’t move the meat too soon—wait for a deep crust to form before flipping for the best depth of flavor.
- Wine choice matters: I usually go for Pinot Noir because it’s fruity and lighter, but I’ve had fantastic results with Merlot too. Avoid cooked-off or cheap wines—they can undermine the whole dish.
- Trim the fat: Removing excess fat before searing keeps the braising liquid from getting greasy and ensures a cleaner-tasting sauce.
- Keep the ribs submerged: Adding enough broth so ribs are mostly covered means even cooking and a luscious sauce when done.
How to Serve Spicy Red Wine Braised Short Ribs Recipe
Garnishes
I like to finish with a sprinkle of fresh chopped parsley or thyme leaves to add a bit of brightness and color. Sometimes, I add a little cracked black pepper on top just before serving to give some texture contrast.
Side Dishes
Mashed potatoes are my go-to—they soak up all that delicious sauce perfectly. Other times, I serve it with creamy polenta or buttered egg noodles. Roasted root vegetables or a simple green salad help balance the richness.
Creative Ways to Present
For dinner parties, I love plating individual ribs on a bed of garlic mashed potatoes, drizzled with a spoonful of the reduced sauce and garnished with microgreens. It elevates the look without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftover ribs in an airtight container with plenty of the braising liquid to keep them moist. In my fridge, they last beautifully for 2-3 days, and the flavors actually deepen with time.
Freezing
This recipe freezes wonderfully too! I portion out ribs with sauce into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat the ribs on low heat in a saucepan with the braising liquid to prevent drying out. Avoid microwaving if you want to keep the tender texture and rich sauce intact.
Frequently Asked Questions:
Yes! While bone-in short ribs provide extra flavor and moisture during braising, boneless short ribs can work too. Just keep an eye on cooking time since boneless may become tender a bit faster.
I usually choose Pinot Noir or Merlot for their fruity, smooth character, but a Cabernet Sauvignon also works if you want a bolder, more tannic sauce. Avoid cooking wines or anything overly acidic.
Yes, you can transfer everything to a slow cooker after searing and sautéing. Cook on low for 6 to 8 hours or until tender, but remember the sauce may not reduce as much, so you might want to thicken it afterwards.
The spice level is mild by default, mostly coming from the herbs and a gentle warmth if you add any chili peppers or smoked paprika. You can easily adjust the heat to your liking by adding more chili or pepper flakes during cooking.
Final Thoughts
This Spicy Red Wine Braised Short Ribs Recipe has become a favorite in my kitchen for good reason — it’s wonderfully flavorful, surprisingly easy, and makes for incredible leftovers. If you want to impress family or just treat yourself, give it a try. I promise the tender meat bathed in rich, spicy wine sauce will quickly become one of your go-to dishes too.
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Delicious Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Red Wine Braised Short Ribs are a rich and comforting main course featuring tender beef short ribs slowly braised in a flavorful mixture of red wine, beef broth, fresh herbs, and aromatics. This classic dish offers melt-in-your-mouth meat with a luscious sauce perfect for serving over creamy mashed potatoes or your favorite sides.
Ingredients
Meat
- 3 to 4 pounds bone-in beef short ribs - excess fat trimmed, about 6 pieces
- Salt and pepper, to season
- 3 tablespoons olive oil
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 1 medium carrot, peeled and diced
- 2 stalks celery, diced
- 6 cloves fresh garlic, minced or crushed
Liquids and Flavorings
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 6 sprigs fresh rosemary and thyme, tied with kitchen twine
- 2 bay leaves
- 2 cups dry red wine (Pinot Noir or Merlot preferred)
- 2.5 to 3 cups beef broth, plus more as needed
Instructions
- Preheat oven: Set your oven to 300 degrees Fahrenheit to get it ready for braising.
- Season and trim short ribs: Remove any excess fat from the short ribs to avoid a greasy sauce. Generously season all sides of the ribs with salt and pepper, pressing it onto the meat.
- Sear the ribs: Heat about 3 tablespoons of olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Add the short ribs and sear them undisturbed on all sides until deeply browned, forming a crust. Remove the ribs and set aside on a plate.
- Sauté vegetables and aromatics: Add a bit more olive oil if needed and add diced onion, carrot, and celery to the pot. Cook, stirring occasionally, until softened, about 6 to 8 minutes. Add the minced garlic and tomato paste and sauté for another 2 minutes until fragrant. If the pan looks dry, add a small splash of beef broth to loosen any browned bits.
- Deglaze with wine: Pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the wine simmer for 2 minutes to reduce slightly.
- Add broth and seasonings: Stir in the beef broth and Worcestershire sauce. Bring the liquid to a gentle simmer. Add the tied sprigs of rosemary and thyme along with the bay leaves. Season to taste with additional salt and pepper.
- Return ribs to pot: Nestle the seared short ribs back into the liquid so they are almost fully submerged. Add extra broth if necessary, as the liquid will reduce by about half during cooking.
- Braise in oven: Cover the pot tightly with a lid and transfer to the preheated oven. Let the ribs braise slowly for 3 hours or until the meat is tender and easily pulls away from the bone.
- Finish and serve: Remove the pot from the oven and skim off any excess fat from the surface of the liquid. Optionally, thicken the sauce by mixing 2 teaspoons cornstarch with 1 tablespoon water and simmering the sauce until it reaches your desired consistency. Serve the ribs with the sauce over mashed potatoes or your favorite sides and enjoy.
Notes
- Choose well-marbled bone-in beef short ribs and trim excess fat before searing for best flavor and texture.
- If bone-in ribs aren’t available, boneless short ribs can be used but may have less depth of flavor.
- The braising liquid should cover most of the ribs as it will reduce by half over the long cooking time.
- Cook low and slow at 300°F for tender, moist meat; rushing will result in tougher ribs.
- For thicker sauce, skim fat then simmer with cornstarch slurry until thickened.
- Freeze cooked ribs with liquid for up to 3 months, thaw overnight in the fridge and reheat gently on stovetop.
- Store leftovers in the fridge for 2-3 days and reheat in the microwave or stovetop.
- Substitute cabernet Sauvignon or merlot for red wine if desired.
- Replace red wine with extra beef broth and a splash of balsamic vinegar if avoiding alcohol.
Nutrition
- Serving Size: 1 serving (about 6 oz cooked meat with sauce)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 140 mg
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