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Overhead photo of red wine-braised short ribs over creamy polenta, glossy dark sauce spooned over the top

Red Wine-Braised Short Ribs Recipe: Fall-Off-the-Bone and Make-Ahead

Anne Kjellgren @ Food Wine and Flavor
Tender, fall-off-the-bone braised short ribs in a rich red wine sauce. Mostly hands-off, tastes even better the next day
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Prep Time 20 minutes
Cook Time 3 hours
Course Main Course
Cuisine Braised Dish, Italian
Servings 4

Ingredients
  

  • 4 lb bone-in beef short ribs
  • Salt and pepper
  • 2 tbsp oil
  • 1 onion 2 carrots, 2 celery stalks, diced
  • 4 cloves garlic smashed
  • 2 tbsp tomato paste
  • 2 cups Valpolicella or Ripasso
  • 2 cups beef stock
  • 2 bay leaves thyme, and rosemary

Instructions
 

  • Heat oven to 325°F. Season the ribs and sear in oil until browned on all sides; remove.
  • Soften the onion, carrot, and celery in the pot; add garlic and tomato paste and cook 2 minutes.
  • Deglaze with the wine and reduce by half.
  • Return the ribs; add stock and herbs to come halfway up the meat.
  • Cover and braise 2½–3 hours until fork-tender
  • Skim the fat and reduce the sauce if needed. Serve over polenta or mashed potatoes.

Notes

Wine Note:

Braising in the same wine builds a direct bridge to the glass; the ribs' fat softens Ripasso's tannin while the wine's acidity keeps the rich, caramelized braise from feeling heavy.
Keyword braised short ribs recipe, fall off the bone short ribs, make-ahead braised short ribs, red wine braised short ribs, short ribs in red wine
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