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Fall Off The Bone Red Wine Braised Short Ribs

ByAnsley Beutler Published:
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There’s something about braised short ribs that feels like a slow Sunday dinner done right. After testing this braised short ribs recipe a few different ways, I kept coming back to the same simple method I use for my braised chuck roast - no extra searing, no complicated steps, just red wine, aromatics, and a steady dutch oven braise. These red wine braised beef short ribs turn out unbelievably tender, rich, and savory, the kind that nearly fall off the bone. I love serving them over creamy mashed potatoes to soak up every bit of that silky pan sauce.

Braised beef short ribs in a rectangular baking dish, cooked until dark brown with a caramelized crust, sitting in a rich, savory sauce on a stovetop.
Screenshot

Elevated yet simple dinner

I’m fully convinced braised short ribs are the ultimate “look what I made” dinner. They feel fancy, smell incredible while they cook, and somehow make your whole house feel cozy. Meanwhile, you barely did anything besides layer everything in a dutch oven and let time do the heavy lifting.

A woman with long red hair, wearing a brown sweater and jeans, smiles while standing in a modern kitchen beside a counter with fresh lettuce and hibachi steak bowls. Marble backsplash and gold kitchen accents are visible in the background.

The best part is that moment when the meat is so tender it practically slides off the bone. Add a big scoop of mashed potatoes and suddenly it’s giving slow Sunday dinner energy… even if it’s just a random Tuesday. Enjoy!

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

If hands-off dinners are your thing, you need to make my crockpot butter chicken and, for taco night, my slow-cooker barbacoa is exactly what to whip up.

How to Make Braised Short Ribs

Six raw, marbled beef short ribs are sprinkled with salt on a brown cutting board. A round wooden salt cellar sits nearby, partially open.
Step 1 : Season the short ribs with salt and pepper.
A white baking dish filled with sliced onions, carrots, and celery, arranged in layers and ready for cooking. The vegetables are fresh and colorful, with visible rings of onions and round carrot slices.
Step 2 : Toss the vegetables and garlic together in a roasting pan.
Six raw, seasoned beef short ribs are arranged in a baking dish on top of sliced onions, carrots, and celery, ready for roasting or braising.
Step 3. Nestle the short ribs into the pan.
A woman wearing a light yellow sweater pours liquid from a glass measuring cup over raw beef short ribs in a rectangular baking dish on a kitchen counter.
Step 4 : Pour red wine over each short rib.
A baking dish filled with braised beef short ribs, featuring browned tops and bones visible, cooking in a savory broth on a stovetop.
Step 5 : Cover the pan and roast low and slow in the oven.
A baking dish filled with braised beef short ribs in a rich, brown sauce with onions. Metal tongs are lifting one rib, showing the caramelized, tender meat and bones. The edges of the dish have baked-on sauce.
Step 6 : Turn the oven temperature up and roast un-covered for the last few minutes to get a nice char around the edges.

Check out these recipes for more simple dinner ideas

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Recipe

Braised beef short ribs in a rectangular baking dish, cooked until dark brown with a caramelized crust, sitting in a rich, savory sauce on a stovetop.

Red Wine Braised Short Ribs

These red wine braised short ribs are slow-cooked in a dutch oven until tender and richly savory, then roasted until the edges are caramelized and slightly crispy.
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Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
Servings: 6 servings
Author: Ansley Beutler

Equipment

  • Roasting Pan

Ingredients
  

  • 6 bone-in beef short ribs - approximately 6 lbs
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • 1 yellow onion cut into thin strips
  • 3 carrots - peeled and cut into circles
  • 4 celery stalks - chopped
  • 4 cloves garlic - minced
  • ½ cup red wine - I used pinot noir

To serve

Instructions

  • Remove the short ribs from the refrigerator and let them come to room temperature. Pat dry with paper towels and season generously on all sides with salt and pepper. Set aside.
  • Preheat the oven to 325°F. Add the onion, carrots, celery, and garlic to the bottom of a dutch oven or roasting pan (at least 8 x 12 inches). Toss gently to evenly distribute the vegetables.
  • Nestle the short ribs on top of the vegetables in a single layer. Pour the red wine over the ribs.
  • Cover the pan with a lid and transfer to the oven. Bake for 3 hours, or until the meat is tender and nearly falling off the bone.
  • During the final 30 minutes of cooking, begin preparing the mashed potatoes.
  • Increase the oven temperature to 425°F. Remove the lid and return the pan to the oven. Roast uncovered for 20–30 minutes, until the edges are caramelized and slightly crispy.
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