Oven Braised Short Ribs in Red Wine Sauce

6 Servings
Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours

Oven Braised Short Ribs in Red Wine Sauce are a classic recipe for flavorful, fall-off-the-bone tender beef ribs braised in wine and thyme.

These Oven Braised Short Ribs in Red Wine Sauce are the ultimate comforting meal! Juicy, meaty beef ribs are slowly cooked until tender and finished with a rich, savory red wine sauce for a decadent Dinner sure to impress. For more delicious short ribs recipes, check out my BBQ Beef Short Ribs and Beer Braised Short Ribs.

Sabrina’s Braised Short Ribs Recipe

There are many ways to make beef short ribs, from beer braising to slow cooking to grilling. This Oven Braised Beef Short Ribs recipe uses a classic technique of quickly searing the meat on the stove then slowly roasting them in the oven to tender perfection in a wine-braising liquid. The braising liquid is full of bold flavors from beef broth, red wine, and thyme. That cooking liquid is blended to make a thick, delicious sauce to finish off this decadent dish.

My Oven Braised Short Ribs in Red Wine Sauce are a perfect Main Dish for a special occasion or on the weekends when you have a little more time for the cooking process. You want to take the extra time because the meat pieces turn out tough if you cook them too fast at a high temperature. Every bite is worth the extra cooking time!

portioned ingredients for Braised short ribs
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  • 4 pounds Short Ribs: You’ll want to use thick cut, English short ribs. I recommend asking the butcher counter to cut them fresh because you’ll get meatier pieces. The packages tend to be mostly bone.
  • 1 teaspoon Kosher Salt: Kosher salt helps to season the meat evenly and enhance its natural flavors.
  • ½ teaspoon Coarse Ground Black Pepper: Use freshly ground black pepper for a more vibrant flavor.
  • 2 tablespoons Flour: Flour helps create a better sear so the juices stay locked in during the long cooking time so your meat is extra tender and juicy!
  • 4 stalks Celery: Celery ribs are a classic aromatic that adds a subtle sweetness to roasted dishes.
  • 2 Carrots: Carrots also add sweetness, plus a delicious earthiness that adds depth and a bit of color.
  • 1 Yellow Onion: Yellow onion has a savory flavor as it cooks down. You can substitute with white onion or red onion if preferred.
  • 2 cups Beef Broth: I recommend using jarred beef broth concentrate, with water, versus a box of broth because it is more flavorful. Plus you can add an extra scoop of the concentrate for even more beefy flavor!
  • 14.5 ounces Crushed Tomatoes: Crushed tomatoes bring sweetness to the sauce. You can use diced or whole tomatoes, crushed by hand, as a substitute.
  • 1 cup Red Wine, Cabernet Sauvignon: The acidity in red wine helps break down the meat as it cooks. I prefer the bold flavor of Cabernet Sauvignon but you could use Merlot or Pinot Noir.
  • 1 teaspoon Dried Thyme: Thyme has an earthy, lightly floral flavor that goes well with the rich meat and red wine.
  • 1 tablespoon Cornstarch: Cornstarch helps thicken the sauce and give it a silky texture, so it turns into more of a gravy. You want to mix it with 2 tablespoons Cold Water first so that it blends in evenly with the cooking liquid.
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Kitchen Tools & Equipment

  • Dutch Oven You’ll need a Dutch oven or a large cooking pot with a heavy bottom that can go from stove to oven. It will need a tight-fitting lid to trap steam and flavors inside during the cooking process.
  • Chef’s Knife: A high-quality chef’s knife is great for trimming excess fat from the short ribs and chopping vegetables with ease.
  • Immersion Blender: An immersion blender is used to blend the smooth sauce directly in the Dutch oven you get the deliciously silky texture without having to transfer hot liquids to a separate blender. But, you can use this latter option if needed, just be careful with the hot liquid.
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How to Make Short Ribs

Time needed: 4 hours.

  1. Prep Time

    Start the recipe by preheating the oven temperature to 325 degrees. Then season the meat with salt and pepper before tossing it in all-purpose flour. portioned raw short ribs coated in cornflour

  2. Sear Ribs

    Add oil to a Dutch oven over high heat. Once the oil is heated up, add the short ribs to the pot. Sear the meat on all sides for 4-5 minutes. You may have to do this in batches. portioned raw short ribs coated in cornflour browned in a skillet

  3. Cook Vegetables

    Remove the short ribs from the pot, then reduce the heat to medium and add the sliced medium onion, celery stalks, and carrots. Stir the vegetables occasionally and continue cooking for 6-8 minutes until the onions are translucent. cooked veggies in slow cooker

  4. Make the Braising Liquid

    Add the beef stock, crushed tomatoes, red wine, and thyme to the pot, and stir the ingredients well.adding crushed tomatoes to the braising liquid

  5. Cook

    Then add the short ribs to the pot, and cover it with a lid. Put the dish in the preheated oven, and continue cooking for 2 ½ to 3 hours until the ribs are fork-tender. braised short ribs cooked in slow cooker

  6. Make the Sauce

    Take the pot from the oven, and carefully remove the short ribs. Strain the sauce to remove the excess fat. Add the liquid back into the pot, and use an immersion blender to blend until the sauce and vegetables are smooth.immersion blender in slow cooker

  7. Finish and Serve

    Add the short ribs back in with the pureed vegetables and sauce and cook for an additional 5-6 minutes. Serve meat pieces over mashed potatoes and smother with sauce.braised short ribs in slow cooker garnished with fresh thyme

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Can This Be Made Ahead?

Yes, this dish can be made ahead. Prepare the braised short ribs according to the recipe, then cool and refrigerate them in an airtight container. Reheat gently on the stovetop or in the oven before serving to ensure optimal flavor and texture.

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Nutritional Facts

Nutrition Facts
Braised Short Ribs Recipe
Amount Per Serving
Calories 478 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 130mg43%
Sodium 957mg42%
Potassium 1250mg36%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 5g6%
Protein 45g90%
Vitamin A 3672IU73%
Vitamin C 10mg12%
Calcium 75mg8%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Serve

For an elegant dish, serve up the finished Short Ribs and sauce with traditional side dishes. It would taste amazing served over Mashed Potatoes along with easy vegetables like Roasted Broccoli, or Sauteed Green Beans. The simple sides will round out the meal and make the impressive Braised Short Ribs shine even more. 

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How to Store Short Ribs


After cooking, don’t leave this recipe at room temperature for more than 2 hours. Once the meat has cooled, put it in an airtight container to store in the fridge for 3-5 days. 

Reheating Tips

For best results, reheat the braised short ribs in a regular oven or on the stovetop. Place them in a covered dish and heat at a low temperature (around 275 degrees) until warmed through, ensuring the sauce doesn’t reduce too much. Avoid using the microwave, as it may cause the meat to become tough.


To keep the Braised Short Ribs longer, seal them in a freezer-safe container, and keep them frozen for up to 6 months. 

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Frequent Questions

What is braising?

Braising is a culinary technique where you sear the outside of a piece of meat to get a nice BBQ flavor, then it is fully cooked in liquid for almost 3 hours.

Can I use a slow cooker instead of a Dutch oven?

Yes, you can adapt this recipe for a slow cooker. After searing the short ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the meat is fork-tender.

Why are my braised short ribs chewy?

Make sure the membrane (if any) is removed from the ribs. If you’re using a preseasoned rack of ribs then it will most likely already be removed. This removal helps it cook properly. Also, make sure you’re cooking the ribs in liquid for at least 2.5 hours. Furthermore, if too much liquid is able to evaporate because the lid wasn’t on properly, it can also result in dry ribs.

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Recipe Card

Braised Short Ribs Recipe

Oven Braised Short Ribs in Red Wine Sauce are a classic recipe for flavorful, fall-off-the-bone tender beef ribs braised in wine and thyme.
Yield 6 Servings
Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 4 pounds short ribs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons flour
  • 4 stalks celery , thinly sliced
  • 2 carrots , finely diced
  • 1 yellow onion , finely diced
  • 2 cups beef broth
  • 14.5 ounces crushed tomatoes
  • 1 cup red wine , Cabernet Sauvignon
  • 1 teaspoon dried thyme
  • 2 tablespoons cold water , or more beef broth
  • 1 tablespoon cornstarch


  • Preheat oven to 325 degrees.
  • Season short ribs with salt and pepper and toss in flour.
  • Add oil to a large Dutch oven (that you have a lid for) on high heat.
  • Sear the short ribs on all sides, 4-5 minutes per batch.
  • Remove the short ribs, reduce heat to medium, add in the celery, carrots, and onion.
  • Cook, stirring occasionally, for 6-8 minutes or until translucent.
  • Add in the beef broth, crushed tomatoes, wine, and thyme, stirring well.
  • Add the short ribs into the pot, cover, and cook for 2 ½ to 3 hours until fork-tender.
  • Remove the short ribs from the pot carefully.
  • Remove liquid from the pot, strain out the fat.
  • Add liquid back to the pot.
  • Using an immersion blender blend the liquid and cooked vegetables until smooth.
  • Add short ribs back to the pot and cook for 5-6 minutes until short ribs are warmed.


  • Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
  • Click on times in the instructions to start a kitchen timer while cooking.
  • To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card. 


Calories: 478kcal | Carbohydrates: 14g | Protein: 45g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 130mg | Sodium: 957mg | Potassium: 1250mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3672IU | Vitamin C: 10mg | Calcium: 75mg | Iron: 6mg

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Variations on Short Ribs

  • White Wine: For a lighter more fruity taste, you can make a white wine beef braising liquid. Simply replace the red wine in the braising liquid with white wine, and continue the rest of the recipe as usual. 
  • Garlic Braised Ribs: To give this tender rib recipe a bold garlic flavor, you can add minced garlic cloves. Cook the garlic at the same time you cook the onion and other veggies. 2 heads of garlic should be plenty to add flavor to the short ribs. 
  • Seasonings: You can also season the sauce with fresh herbs and spices for some extra flavor. A few sprigs fresh parsley, fresh rosemary sprigs, oregano, or basil would taste amazing. For some delicious spices add in paprika, onion powder, garlic powder, cumin, or cayenne pepper.  
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More Amazing Braised Short Rib Recipes

Braised Short Ribs collage with finished ribs on mashed potatoes and ribs in sauce in pan, recipe name across center in blue banner

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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