Braised short ribs recipe in a rich wine sauce

Get ready to have your taste buds tantalized because this braised short ribs recipe is a culinary masterpiece! With meat so tender it practically melts off the bone, these short ribs are slow-cooked to absolute perfection! Imagine each bite swimming in a luxurious wine sauce, where sweetness meets a bold, rich flavor in a delightful combination that makes every mouthful an unforgettable experience.

Braised short ribs

There’s something rich and comforting about this slowly baked braised short ribs recipe that fills the house with warmth. It’s decadent, filled with amazing flavors that have developed during the long baking time. It’s a dish that’s baked for around 3 hours with wine, onions, carrots, and stock until the sauce is thick and reduced and filled with the pork drippings.

But don’t just take my word for it, try making this dish yourself and see the magic that happens when you combine simple ingredients with a little bit of patience. Don’t be intimidated by the long cooking time! Prep time is minimal so most of that time is spent in the oven (or on the stovetop if you prefer it that way), allowing you to go about your day while the delicious smells fill your home.

Braised short ribs recipe

Braised short ribs in the oven


To make these delicious braised ribs you’ll need a handful of ingredients, in addition to bone-in short ribs:

  • Olive oil – This will be used to brown the short ribs and add flavor to the dish.
  • Yellow onion, chopped or cut julienne – Onions add depth of flavor to the braising liquid and compliment the richness of the meat.
  • Carrots, chopped in small bits or grated – Carrots not only add a touch of sweetness but also help to thicken the sauce.
  • All purpose flour – The flour helps to thicken the sauce.
  • Wine (preferably red wine such as Cabernet Sauvignon or white if red is not available) – The wine adds acidity and depth of flavor to the dish.
  • Beef broth – This provides a rich, savory base for the braising liquid.
  • Dried herbs (oregano, thyme, and rosemary) – These dried herbs add a layer of complexity to the flavor profile.
  • Salt and pepper – These are essential for seasoning the dish to taste.


  • Instead of olive oil, you can use any neutral cooking oil like vegetable or canola oil.
  • If you don’t have a specific type of wine on hand, you can use any type as long as it is not too sweet.
  • For a vegetarian option, you can substitute the beef stock with vegetable stock and use mushrooms instead of short ribs. The rest of the ingredients can remain the same.
  • Dried herbs can be replaced with fresh herbs such as fresh rosemary sprigs or thyme, but the amount may need to be adjusted.
  • If you are sensitive to alcohol, you can substitute the wine with an equal amount of grape juice or apple cider vinegar mixed with some water.

Equipment needed:

  • Dutch oven – This will be used to sear the short ribs and then braise them in the oven.
  • Tongs – Used for flipping and removing the short ribs from the pan while browning.
  • Cutting board and knife – For chopping onions and carrots.

Instructions to cook the braised short ribs

  1. Begin by preheating the oven to 350 degrees Fahrenheit.
  2. In a large pot or Dutch oven, warm the oil over medium high heat. Carefully brown the short ribs on all sides to achieve a rich color.
  3. Next, incorporate the remaining ingredients, mixing well. Allow the mixture to simmer, letting it cook for approximately 10 minutes, or until the wine has sufficiently reduced.
  4. Transfer the pot into the oven and bake for about 3 hrs, or until you find the ribs fork-tender.

Oven braised short ribs

Tips for perfectly tender braised beef short ribs

  1. Make sure to season the short ribs well with salt and black pepper before browning them.
  2. When browning the short ribs, do not overcrowd the pan as it will prevent proper browning.
  3. To speed up the cooking process, you can use a pressure cooker instead of an oven and reduce the cooking time to 50 minutes.
  4. For more depth of flavor, you can add a splash of soy sauce or Worcestershire sauce to the braising liquid.

Recipe variations

  • For a spicy kick, add some red pepper flakes or hot sauce to the braising liquid.
  • To add more color and flavor to this dish you could add a tablespoon of tomato paste while braising the short ribs.
  • To make this dish even more decadent, top with a mixture of finely chopped parsley, garlic, and lemon zest before serving. It adds a bright and fresh element to the rich flavors of the dish.
  • You can also add in your favorite vegetables, such as mushrooms or celery, to add more texture and flavor. Just make sure to adjust cooking times accordingly.
  • Turn this braised short ribs recipe into a beef stew by removing the meat from the bone and cutting it into smaller pieces and adding in potatoes and other hearty vegetables.

Braised ribs

Serving suggestions

Oven braised short ribs is the type of dish you would make for an indulgent family dinner. English-style braised ribs are usually served with creamy mashed potatoes that can soak up all that delicious sauce. But you can serve them with cauliflower mash or creamy polenta too. You can also serve them with some dinner rolls and roasted veggies on the side.

For a lighter option, serve the short ribs on top of a bed of greens, like arugula or spinach, or with green beans or brussels sprouts, and drizzle the sauce on top as a dressing.

Frequently asked questions

What does braising mean?

Braising is a cooking method that’s incredibly delicious for meat cuts! You just sear a cut of meat for 2-3 minutes and then cook it on medium-low heat for a long time with some liquid to make it fall-off the bone soft and juicy.

What I love about braising is that it gives the flavors ample time to develop which results in even deeper and more robust flavor combinations. It also infuses the meats with a lot of those sauce flavors that are earthy and sweet and savory and so so good!

The slow cooking process also produces some meat that literally falls off the bone with a spoon! You honestly don’t even need a knife to cut it out!

Can you cook braised short ribs in an Instant Pot?

Yes! While I love how they turn out when cooked in the oven, they turn out incredibly good in the Instant Pot too!

Just sear the ribs and transfer to the Instant Pot. Pour the wine, stock, carrots, onion and spices and stir to combine. Close the lid and vent and cook on high pressure for around 1 hour. You’ll get almost the same results in one third of the time!

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Storage and reheating

You can store any leftover braised short ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven-safe dish and cover with foil. Bake at 350 degrees Fahrenheit until heated through.

Alternatively, you can also reheat them in the microwave on medium power, stirring occasionally, until heated through. Just be careful not to overheat them as it can dry out the meat.

Braised short ribs also freeze well. Let them cool completely before transferring them to an airtight container or freezer bag. They can last up to 3 months in the freezer. To defrost, thaw them in the fridge overnight before reheating.

Braised short ribs are that ultimate comfort food dish. Just some simple ingredients and a bit of patience, and you’re on your way to making a culinary masterpiece that’ll make your taste buds do a happy dance with every bite.

If you enjoyed this recipe, let me know in the comments below and don’t forget to sign up to my newsletter for  more delicious recipes delivered straight to your inbox.

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Braised short ribs
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Braised short ribs recipe

Check out these super tender braised short ribs! Cooked in a rich wine sauce this recipe is a flavor experience you won't forget!
Prep Time10 minutes
Cook Time3 hours 10 minutes
Total Time3 hours 20 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: braised ribs, braised short ribs, braised short ribs recipe
Servings: 3 people
Calories: 941kcal
Author: Petro Neagu


  • 3 Pounds short ribs
  • 2 Tbsp olive oil
  • 1 Onion chopped
  • 2 Carrots chopped
  • 2 Tbsp flour
  • 1 Bottle wine
  • 2 Cups beef stock
  • 1 Tsp dried oregano
  • 1 Tsp dried thyme
  • 1 Tsp dried rosemary
  • Salt and pepper to taste


  • Preheat the oven to 350 degrees.
  • Heat the oil in a large pot or Dutch oven over medium heat. Add the short ribs and brown them on all the sides.
  • Add the onion, carrots, flour, wine, beef stock, dried oregano, thyme, rosemary and salt and pepper and stir to combine. Bring to a simmer and cook for around 10 minutes or until the wine has reduced.
  • Take to the oven and bake for 2 ½ to 3 hours or until the ribs are tender.


Serving: 1g | Calories: 941kcal | Carbohydrates: 20g | Protein: 68g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Cholesterol: 195mg | Sodium: 572mg | Potassium: 1996mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6825IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 10mg
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about petro


Hi, I’m Petro, author and founder of Easy Peasy Creative Ideas. Sewist, crafter, avid DIY-er, foodie, photographer, homemaker and mommy to one. I’m an expert at coming up with quick, clever sewing tips, recycling crafts and simple, easy recipes! You can find my ideas featured in reputable publications such as Country Living, Good House Keeping, Yahoo News, WikiHow, Shutterfly, Parade, Brit & Co and more. Thanks for stopping by and hope you’ll stay for a while, get to know me better and come back another time. Stick around for real fun projects! Read more…

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  1. I made this yesterday and also saw it made on a cooking show where she deglazed the pan with the wine after sautéing the veggies and reduced the wine down before adding in the stock. I forgot to do it because I was following your recipe and I think this would be helpful as I ended up with way toooo much liquid to put the meat back into. I also thickened the liquid a bit which probably wouldn’t be needed if the wine was reduced down before adding the stock. What do you think?

    1. Thanks for the suggestion, Pamela! I think it’s a great idea!