This might be the most comforting, flavor-packed dinner you'll ever make on a cozy evening. The Spicy Red Wine Braised Short Ribs Recipe I’m sharing with you today brings that perfect balance of rich, tender meat with a satisfyingly spicy kick that’ll make your kitchen smell absolutely incredible.
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Why You'll Love This Recipe
Honestly, these short ribs have become my go-to when I want to impress without fussing too much. Once you let the wine and spices work their magic, every bite is worth the slow cooking time, and you'll be proud to serve it up any night of the week.
- Rich, deep flavor: The red wine and fresh herbs infuse the short ribs with complex savory notes that melt in your mouth.
- Fall-off-the-bone tender: Slow braising at low heat ensures the meat becomes incredibly tender and juicy.
- Balanced spice: The subtle heat doesn’t overpower the rich sauce but adds a delightful zing to every bite.
- Flexible and forgiving: Whether you're a seasoned cook or a beginner, the recipe guides you step-by-step for success.
Ingredients & Why They Work
Each ingredient in this Spicy Red Wine Braised Short Ribs Recipe plays a role — from the wine adding depth and acidity to the herbs layering fresh aroma. I always recommend good quality ingredients because with slow braises, flavors intensify beautifully.
- Bone-in beef short ribs: Marbling is key here for flavor and tenderness. Trim excess fat to avoid a greasy sauce.
- Yellow onion: Adds a natural sweetness and forms the flavor base when caramelized.
- Carrot: Brings subtle earthiness and balances acidity from the wine.
- Celery: A classic part of the flavor base that rounds out the savory profile.
- Tomato paste: Concentrated umami and body for the braising liquid.
- Worcestershire sauce: Adds a deliciously complex umami punch.
- Garlic: Fresh garlic infuses the whole dish with wonderful aroma and bite.
- Fresh rosemary and thyme: These herbs pair beautifully with red wine and beef for an earthy, fragrant note.
- Bay leaves: Add subtle depth and herbal complexity.
- Dry red wine (Pinot Noir or Merlot): Tenderizes and flavors the ribs, plus adds acidity.
- Beef broth: Creates a rich, savory base to the braising liquid.
Make It Your Way
I love to add a little smoked paprika or a pinch of cayenne when I’m feeling adventurous to dial up the spice just a bit. But honestly, this recipe is incredibly flexible — you can personalize the herbs or even swap in different wine varieties depending on your mood and pantry.
- Variation: Adding a star anise or cinnamon stick during braising gives a warm, exotic twist I’ve tried for holidays — it’s a hit!
- Diet modification: Substitute beef broth for vegetable broth to lighten the dish without losing richness.
- Seasonal change: Swap carrots for parsnips or add mushrooms for an earthy dimension during colder months.
Step-by-Step: How I Make Spicy Red Wine Braised Short Ribs Recipe
Step 1: Trim, Season, and Sear for Flavor
First, I trim off any excess fat from the short ribs — avoiding a greasy sauce is crucial. Next, I season generously with salt and pepper, making sure every side is well coated. Then, heat up a heavy Dutch oven with olive oil and sear the ribs undisturbed until each side is beautifully browned. The deep caramelization here is what really builds the flavor base, so don’t rush it!
Step 2: Build Your Braising Base
With the ribs resting on a plate, add the diced onions, carrots, and celery to the pot. Sauté until softened — about 6 to 8 minutes — and don't forget to stir in the garlic and tomato paste after, cooking for a couple more minutes until fragrant. If the bottom starts to stick, a splash of broth or wine helps loosen those delicious brown bits.
Step 3: Wine, Broth, and Herbs Join the Party
Pour in the red wine and give the pot a good scrape with your wooden spoon to lift all those flavorful bits. Let it bubble gently for a couple of minutes to reduce slightly. Then add beef broth and Worcestershire sauce, bring back to a simmer, and nestle in the rosemary, thyme, and bay leaves. Season lightly now because the ribs will soak up flavors during braising.
Step 4: Low and Slow Braising Magic
Return the seared short ribs to the pot, almost fully submerged in liquid. Cover tightly and place the pot in a 300°F oven for about 3 hours. This low and slow method is the secret to meat that’s so tender it practically melts in your mouth. Keep an eye on the liquid – if it looks low during cooking, feel free to add more broth.
Step 5: Final Touches and Serving
Once the ribs are fork-tender, carefully skim off the excess fat – a fat separator helps here if you have one. If you like, thicken the sauce by simmering it with a cornstarch slurry until velvety. Pour the luscious sauce over your ribs and serve immediately. Mashed potatoes or creamy polenta are my go-to for soaking up every bit of that sauce.
Top Tip
Having made this recipe countless times, a few small tweaks made all the difference for me — and I want you to get the best results too. A great sear, quality wine, and patience during braising will ensure you hit that perfect tender, flavor-packed mark.
- Searing is non-negotiable: Don’t skip it! It locks in flavor and texture that slow cooking can’t create on its own.
- Wine pick matters: Use a dry red wine like Pinot Noir or Merlot — cooking quality over sipping wine saves money without sacrificing taste.
- Low and slow is key: Resist the urge to crank up heat; the magic happens at 300°F over a few hours.
- Trim the fat: Excess fat leads to greasy sauce, so trim those thick caps before cooking for a cleaner finish.
How to Serve Spicy Red Wine Braised Short Ribs Recipe
Garnishes
I usually keep it simple with fresh chopped parsley or a sprinkle of finely minced rosemary to echo the braise flavors. You could also add a few thinly sliced fresh chili flakes on top if you want to amp up the heat visually and taste-wise.
Side Dishes
Mashed potatoes are my personal favorite because they soak up the sauce so well. Creamy polenta or buttered egg noodles work beautifully too. For veggies, roasted root vegetables or steamed green beans bring brightness to the plate.
Creative Ways to Present
For a special occasion, I like serving the ribs over creamy garlic mashed cauliflower for a lighter twist, then drizzle the sauce artistically around. Another fun way is to use individual cast iron skillets, which keeps everything warm and looks extra rustic.
Make Ahead and Storage
Storing Leftovers
After it cools, I transfer leftovers to airtight containers and keep the ribs submerged in the braising liquid — that helps retain moisture and flavor. They store well in the fridge for 2–3 days, and taste even better the next day once the flavors have had time to meld.
Freezing
I’ve frozen this dish plenty of times with great success. Freeze in sturdy containers with plenty of braising liquid to prevent drying out. Thaw overnight in the fridge and gently reheat on the stovetop, keeping the lid on to preserve juiciness.
Reheating
I recommend reheating over low heat on the stove rather than the microwave — it helps the meat stay tender and allows the sauce to loosen up nicely. Stir occasionally and add a splash of broth if the sauce thickens too much.
Frequently Asked Questions:
Yes! While bone-in short ribs give extra flavor and richness to the braise, boneless short ribs or chuck steaks can work well too — just adjust cooking time to keep them tender.
Dry red wines like Pinot Noir, Merlot, or Cabernet Sauvignon work best. They add acidity and depth without overpowering the dish. Avoid cooking wines or sweet wine varieties, as they can alter the flavor balance.
After braising, skim off excess fat and then simmer the sauce with a slurry made of 2-3 teaspoons cornstarch mixed with a tablespoon of water. Keep simmering until the sauce reaches your desired thickness.
Absolutely! After searing and preparing the base on the stove, transfer everything to a slow cooker. Cook on low for 6-8 hours until the ribs are tender. Finish the sauce on the stove as needed before serving.
Final Thoughts
This Spicy Red Wine Braised Short Ribs Recipe is truly one of those dishes that fills your home with warmth and your belly with happiness. It’s the kind of meal that turns simple ingredients into a celebration of flavors. I hope you enjoy making it as much as I do — trust me, once you’ve tasted how tender and flavorful these ribs get, you’ll want to make it again and again. So grab a good bottle of red wine, invite some friends or family, and get ready for a meal that makes any day a special occasion.
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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: Braising is typically oven-baking low and slow but the primary method here is Baking as done in the oven in a Dutch oven.
- Cuisine: American
Description
Tender and flavorful red wine braised short ribs cooked low and slow in a rich, aromatic sauce with vegetables, herbs, and red wine. This classic comfort dish is perfect for serving over creamy mashed potatoes or your favorite sides, delivering melt-in-your-mouth beef with deep, hearty flavors.
Ingredients
Meat
- 3 to 4 pounds bone-in beef short ribs - excess fat trimmed, about 6 pieces
Seasonings and Oils
- Salt and pepper to taste
- 3 tablespoons olive oil, plus more as needed
Vegetables
- 1 medium yellow onion, diced
- 1 medium carrot, peeled and diced
- 2 stalks celery, diced
- 6 cloves fresh garlic, minced or crushed
Liquids and Sauces
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 cups dry red wine (Pinot Noir or Merlot)
- 2 ½ to 3 cups beef broth, plus more as needed
Herbs and Spices
- 6 sprigs fresh rosemary and thyme tied with kitchen twine
- 2 bay leaves
Instructions
- Preheat Oven: Preheat your oven to 300 degrees Fahrenheit to prepare for slow braising.
- Season the Short Ribs: Trim excess fat from the short ribs to reduce fat in the braising liquid. Generously season all sides of the ribs with salt and pepper, pressing the seasoning to adhere well.
- Sear the Ribs: Heat about 3 tablespoons of olive oil in a large Dutch oven or oven-safe heavy pot over medium-high heat. Sear the short ribs undisturbed on all sides until a deep brown crust forms. Transfer to a plate and set aside.
- Sauté Vegetables: Add a little more olive oil if needed. Add diced onion, carrot, and celery to the pot and sauté until softened, about 6 to 8 minutes. Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant. Add a splash of broth if the mixture begins to stick or brown excessively.
- Deglaze with Wine: Pour in the red wine, scraping the browned bits off the bottom of the pot with a wooden spoon. Let the wine simmer for 2 minutes to slightly reduce.
- Add Broth and Flavorings: Stir in the beef broth and Worcestershire sauce, bringing the mixture back to a simmer.
- Add Herbs and Seasoning: Add rosemary and thyme tied with twine and bay leaves. Season the liquid with salt and pepper to taste.
- Combine and Cover: Nestle the seared short ribs back into the pot so they are almost fully submerged in the liquid. Add more broth if needed to ensure ribs are mostly covered as the liquid will reduce during cooking.
- Braise in Oven: Bring the pot to a simmer on the stovetop, then cover with a tight-fitting lid and transfer to the preheated oven. Braise for 3 hours until the meat is tender and easily pulls away from the bone.
- Finish and Serve: Once cooked, remove the ribs and skim off excess fat from the surface of the braising liquid or use a fat separator. Optionally, thicken the sauce by stirring together 2 teaspoons of cornstarch with 1 tablespoon water and simmering gently until thickened. Serve the short ribs with the sauce over mashed potatoes or your favorite side dishes. Enjoy!
Notes
- Choose well-marbled bone-in beef short ribs and trim any excess fat before cooking to avoid greasy sauce.
- If you cannot find bone-in ribs, boneless will work but may reduce flavor intensity.
- Make sure the ribs are mostly submerged before braising as the liquid will reduce by half during the slow cooking.
- Maintain a low and slow cook at 300°F for 3 hours for optimal tenderness and moisture.
- For a thicker sauce, use cornstarch slurry after removing excess fat and bring to a gentle simmer.
- Freeze leftovers with the braising liquid for up to 3 months; thaw overnight in the fridge and reheat on the stovetop.
- Store cooked ribs covered in the fridge for up to 3 days and reheat gently in the microwave or stovetop.
- Red wine options include Pinot Noir, Merlot, or Cabernet Sauvignon. If substituting wine, use extra beef broth and add a splash of balsamic vinegar for acidity.
Nutrition
- Serving Size: 1 serving (approx. 1 short rib with sauce)
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 130 mg
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