Dinner

Wine-Braised Beef Short Ribs in Herb-Infused Pan Sauce Recipe

ByRita Bennet December 9, 2025December 9, 2025

Introduction

Wine-braised beef short ribs are a comforting, rich dish perfect for a cozy dinner. Slow-cooked until tender, the ribs soak up complex flavors from red wine, fresh herbs, and a savory pan sauce. This recipe brings restaurant-quality depth right into your kitchen.

The image shows several thick pieces of braised beef ribs stacked on a white plate, covered in a dark, rich sauce. The meat looks tender with a shiny glaze, and some pieces have visible bones. On top, chopped green herbs are sprinkled, adding a fresh green touch to the deep brown and reddish colors of the ribs and sauce. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lbs beef short ribs
2 tablespoons olive oil

1 large onion, chopped
3 carrots, chopped

3 celery stalks, chopped
4 cloves garlic, minced

2 cups dry red wine
2 cups beef broth
2 tablespoons tomato paste

2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

Salt and black pepper to taste

Instructions

Step 1: Preheat your oven to 325°F (165°C). Pat the short ribs dry with paper towels and season them generously with salt and black pepper on all sides.
Step 2: Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until they develop a deep brown crust, then remove them and set aside.

Step 3: Add the chopped onion, carrots, and celery to the pot. Sauté for 5 to 6 minutes until the vegetables have softened. Stir in the minced garlic and cook for an additional minute.
Step 4: Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and deepen in flavor.
Step 5: Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let it simmer for 8 to 10 minutes to reduce slightly.

Step 6: Add the beef broth, rosemary, thyme, and bay leaves to the pot. Return the seared short ribs to the pot, arranging them so they are mostly submerged in the liquid.
Step 7: Cover the pot with a lid and transfer it to the preheated oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
Step 8: Once cooked, remove the herbs and bay leaves. Skim any excess fat from the surface of the sauce. If you want a thicker sauce, simmer it on the stovetop for 10 minutes before serving.

Step 9: Serve the short ribs hot, spooning the herb-infused pan sauce generously over the meat.

Tips & Variations

For extra depth, marinate the ribs in red wine with herbs overnight before cooking.
Substitute fresh thyme and rosemary with dried herbs if fresh are unavailable, using about 1 teaspoon each.

Add a splash of balsamic vinegar or a teaspoon of sugar when simmering the sauce to balance acidity and sweetness.
Serve over creamy mashed potatoes or polenta to soak up the delicious sauce.

Storage

Store any leftover ribs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat to preserve tenderness. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of several pieces of braised meat stacked on a white plate, each piece dark brown with a glossy, rich sauce covering them. Small bits of green herbs are sprinkled on top of the meat, adding a fresh contrast to the dark, tender texture. The sauce pools slightly around the base of the meat, giving it a shiny look. The background has a white marbled texture, keeping the focus on the meat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, after searing the ribs and sautéing the vegetables on the stovetop, transfer all ingredients to a slow cooker. Cook on low for 6 to 8 hours until the meat is tender.

What type of red wine works best in this recipe?

Use a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. Choose a wine you enjoy drinking, as the flavor will concentrate during cooking.

Rita Bennet