Red Wine Braised Short Ribs.

Slow-cooked beef short ribs braised low and slow in a full bottle of red wine with onions, garlic, carrots, and fresh herbs. If there’s one comforting winter meal you should make this season, it’s these wine-braised short ribs. Serve them over creamy mashed potatoes with plenty of rich red wine pan sauce. It’s a warming, one-pot dinner that feels special enough for a holiday gathering but simple enough for a cozy weeknight at home.

December is the most festive month in my kitchen. I always gravitate toward dishes that feel a little elevated without any extra effort. Short ribs are one of my go-tos. I make them once or twice every December because my family loves them, and they make the whole house smell incredible.

After cooking countless versions over the years, I’ve simplified the process as much as possible. Everything goes into one large Dutch oven (or the crockpot!) and slow cooks all day until tender and perfect.

They truly couldn’t be easier. Serve them with creamy mashed potatoes, warm garlic bread (a new favorite recipe is coming soon!), and a big holiday salad.

Wine Recommendation

I also wanted to share a wine recommendation from Tyson, our lead sommelier for the HBH Wine Shop, for anyone who loves pairing a special dish with a great bottle. I asked him what would complement these short ribs best, and his insight was too good not to include here.

Les Rocs du Barry Bordeaux Supérieur (France 2023). This Merlot-based Bordeaux has smooth, silky tannins and blackcurrant notes that naturally complement the rich, fall-apart beef. Since the ribs are braised in red wine, pairing the dish with a classic French red creates a seamless harmony — the wine in the glass echoes the wine in the pot. It’s a traditional, beautifully balanced pairing that elevates both the short ribs and the sauce without overpowering the dish.

If you prefer something bolder, Alquira Red Blend Reserva (Chile 2022), which has a Cabernet-dominant profile strong enough to stand up to a heavily reduced braising liquid or a spicier preparation.

Both bottles are included in our Seasonal Collection Red 6 Pack, available now in our HBH Wine Shop – with free shipping for the holiday season!

The perfect winter dinner — especially for entertaining this season!

These are the details

Ingredients

• bone in beef short ribs
• flour
• onions
• garlic
• carrots
• celery
• tomato paste
• red wine
• broth – I like to use bone broth
• bay leaves
• fresh rosemary
• fresh thyme
• salted butter
• fig preserves/jam – this is optional

Special Tools

All this recipe requires is your favorite oven-safe Dutch oven and a bottle of wine!

Steps

Step 1: Prep the Short Ribs

Use about 5 pounds of bone-in beef short ribs and place them in a Dutch oven or crockpot. I often choose the Dutch oven since the ribs brown a bit as they cook, but either method works great. Season generously with salt and pepper, then dust the ribs all over with flour.

Step 2: Add the Remaining Ingredients

Now everything else goes right into the pot—no searing, no pre-cooking.
Layer in the onions, garlic, carrots, and celery. Stir the tomato paste into the red wine, then pour it over the ribs. Add the broth, bay leaves, rosemary, and thyme.
Cover and cook until the ribs are melt-in-your-mouth tender, about 3–5 hours depending on the amount of meat. Longer is always better.

Step 3: Broil the Short Ribs

During the final few minutes of cooking, switch the oven to broil. Uncover the pot and let the ribs caramelize on top until deeply browned.

Step 4: Make the Sauce

Transfer the ribs and vegetables to a warm casserole dish and cover to keep them cozy.
Set the Dutch oven over medium heat and bring the cooking liquid to a boil. Add the butter and fig preserves, if using, and simmer until the sauce reduces slightly. Season to taste.

Step 5: Serve and Enjoy

Serve the short ribs over creamy mashed potatoes—tender, rich, and practically falling apart. Spoon plenty of the wine sauce over the top. I love pairing this with a big holiday salad and warm garlic bread.
It comes together as the coziest winter dinner: simple, elegant, and perfect for a festive night in.

Looking for more pot roast-type dinners? Here are a few more to try!

Cranberry Beef Bourguignon

Smothered Chicken in Mushroom Wine Pan Sauce

Crockpot Thai Short Ribs with Coconut Rice

Crockpot Short Rib Bourguignon

Red Wine Braised Pot Roast

Lastly, if you make these Red Wine-Braised Short Ribs, be sure to leave a comment and/or rate this recipe! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Red Wine-Braised Short Ribs

3.86 from 21 votes

6

by Tieghan Gerard

calories 679kcal

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Prep20 minutes mins

Cook4 hours hrs

Total4 hours hrs 20 minutes mins

Slow-cooked short ribs with red wine, herbs, and all the cozy flavors of the season. Elegant enough for Christmas, easy enough for weeknights!

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Ingredients 

1x2x3x

• ▢ 5 pounds bone in beef short ribs
• ▢ salt and black pepper
• ▢ 2 tablespoons flour
• ▢ 1 yellow onion, thinly sliced
• ▢ 6 cloves garlic chopped
• ▢ 2 cups largely chopped carrots
• ▢ 1 cup chopped celery
• ▢ 2 tablespoons tomato paste
• ▢ 2 cups red wine
• ▢ 4 cups broth
• ▢ 2 bay leaves
• ▢ 4 sprigs fresh rosemary
• ▢ 2 tablespoons chopped fresh thyme
• ▢ 1/2 cup fresh parsley
• ▢ 4 tablespoons salted butter
• ▢ 1 tablespoon fig preserves/jam, (optional)

Instructions 

• 1. Preheat the oven to 325° F.

  2. Arrange the short ribs in the bottom of a large, oven-safe Dutch oven. Season with salt and pepper, then rub with flour to coat.

  3. Snuggle the onions, garlic, carrots, and celery around the ribs. Mix the tomato paste into the red wine. Pour the wine mix over the roast. Add the broth, bay leaves, rosemary, and thyme. Cover and roast for 3 1/2 to 5 hours or until very tender. During the last 10 minutes of cooking, remove the lid and broil until the ribs crisp on top.

  4. Remove the ribs and vegetables from the Dutch oven. Keep warm. Place the Dutch oven on the stove over medium heat. Bring the sauce to a simmer, whisk in the butter and fig preserves (if using). Simmer until reduced down just a bit. If needed, add broth/wine to create more sauce. Season with salt and pepper.

  5. Serve the short ribs, vegetables, and sauce over mashed potatoes. Top with fresh parsley. Enjoy!

Nutrition

Calories: 679kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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