This recipe has fans. “This has been my go-to recipe for short ribs for as long as I can remember,” says one commenter, “it never fails.” It’s the kind of special occasion dish you make once and return to forever: deeply savory, fall-off-the-bone tender, and built on a simple, reliable method that delivers every time.
Flavor builds in layers: bone-in beef short ribs are browned, then slowly braised in a dry, full-bodied red wine with onions, carrots, celery, and tomato paste until meltingly tender. The aromatics do the heavy lifting here, infusing the sauce with personality before getting strained out to create a silky restaurant-style gravy.
Even better: Red-wine-braised short ribs taste more delicious when made ahead. The flavors deepen overnight, making it an ideal low-stress, high-impact main for entertaining. Serve over mashed potatoes, polenta, risotto, or egg noodles to soak up every drop of the rich, glossy sauce.
Braised short ribs FAQ
Do I have to strain the vegetables?
Straining results in a smooth, glossy sauce. For a thicker, more rustic finish, pluck out the herbs, then purée the vegetables into the braising liquid.
What’s the best way to reheat short ribs?
Short ribs are even better the next day. If making ahead, let them cool in the sauce, refrigerate overnight, then skim the fat and reheat gently (covered) in a 325°–350°F oven until warmed through.
What’s the best wine for braised short ribs?
Any dry red wine works. Cabernet Sauvignon adds structure; Pinot Noir or Rhône-style reds are softer and fruitier—choose one you’d enjoy drinking. You’ll need a full bottle for the braise, so pick up a second to pair with dinner.
Find the perfect bottle to pair with this dish at our expert-curated Bon Appétit Wine Shop.
Can I use boneless short ribs?
You can, but bone-in short ribs are more flavorful. If using boneless, check for doneness a bit earlier and expect a slightly less bodied sauce.
How do I know when short ribs are done?
They’re ready when fork-tender and nearly falling off the bone. Start checking around 2 hours, but don’t be surprised if they need closer to 3—cook until tender, not strictly by time.
