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Braised short ribs on top of mashed potatoes on a plate.
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5 from 11 votes

Red Wine Braised Short Ribs

These braised short ribs always hit the spot for a savory, ultra-comforting dinner. Bonus - they're super easy to make!
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Course: Main Course
Cuisine: American
Keyword: braised short ribs, Red Wine Braised Short Ribs, Short Ribs
Servings: 6
Calories: 687kcal
Author: Lisa Bryan


  • 6 slices bacon
  • 5 pounds beef short rib
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 2 medium yellow onions chopped
  • 3 medium carrots chopped
  • 6 garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 cups red wine
  • 4 cups beef broth
  • 2 thyme sprigs
  • 2 rosemary sprig
  • ¼ cup finely chopped fresh parsley


  • Let the short ribs come to room temperature. Pat the short ribs dry with a paper towel, then season all sides with the salt and pepper. Set aside.
    Seasoning short ribs with salt and pepper
  • Slice the bacon into 1-inch (2.5cm) pieces. Heat a large pot on medium-low heat and add the bacon. Cook, stirring frequently, until the bacon is crispy. Remove the bacon with a slotted spoon to a bowl, and leave the grease in the pot.
    Cooking bacon pieces in a pot for red wine braised short ribs
  • Increase the heat to medium-high, then add the short ribs and cook each side for 1 to 2 minutes, until browned all over. Transfer the short ribs to a plate and set aside.
    Using tongs to sear short ribs in a pot
  • Add the onions and carrots to the pot and cook in the remaining bacon grease for 3 to 4 minutes or until the vegetables become softened.
    Cooking veggies in a large pot for red wine braised short ribs
  • Add the garlic and tomato paste and stir together for another minute.
    Adding vegetables and aromatic in a pot for braised short ribs
  • Add the red wine and simmer for 5 minutes, to reduce the wine by about half.
    A pot of red wine sauce for braised short ribs
  • Place the ribs back in the pot. Add the beef broth, crispy bacon, and herbs. Cover, reduce the heat to low and cook for 2 to 2 ½ hours, until the meat is very tender and falling apart. If it's not falling apart, cook them a bit longer.
    Braised short ribs simmering in a pot
  • Remove the pot from the heat, use tongs to remove the sprigs of herbs, and skim off any fat that has accumulated on the surface.
    A large pot of red wine braised short ribs
  • Enjoy the short ribs over a plate of mashed potatoes (more serving ideas listed above) with a spoonful of sauce. Garnish with fresh parsley.
    A plate of mashed potatoes and braised short ribs with a fork



Calories: 687kcal | Carbohydrates: 11g | Protein: 58g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 3316mg | Potassium: 1459mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5419IU | Vitamin C: 10mg | Calcium: 75mg | Iron: 7mg