These Fall Off the Bone Braised Red Wine Short Ribs are my all-time favorite cozy meal. They take about 20 minutes of hands-on prep, and after that the oven does all the heavy lifting. The result? Rich, deeply flavorful short ribs that are so tender they fall off the bone before you even try to serve them. This is the kind of recipe that feels restaurant-level but is completely approachable at home. Serve them over mashed potatoes, creamy polenta, roasted vegetables, or cauliflower mash if you want something lighter. However you plate them, this one always delivers.
Friends, if you’ve never made braised short ribs before, let me say this loud and clear: you can absolutely do this. There’s no complicated technique, no weird ingredients, and no constant babysitting. It’s a simple process that rewards you with one of the most comforting meals you’ll ever make.
The long, slow braise gives you that fall-apart tenderness without requiring a ton of work. The wine, aromatics, and vegetables melt together into a rich, savory sauce that tastes like it’s been simmering all day, because it has, just quietly, in your oven while you can work on other things!
This is the kind of meal I turn to when I want something comforting and really good, but don’t feel like overthinking dinner. It works just as well for a relaxed weekend night as it does for having people over, and it’s one of those dishes where the table is going to be so quiet because everyone is busy enjoying their meal.
What You Need to Make These Braised Red Wine Short Ribs
- Short Ribs: Bone-in short ribs are rich and well-marbled, which means they become incredibly tender after a long, slow braise. As they cook, the meat softens and absorbs the wine and aromatics, giving you that fall-apart texture without drying out.
- All-Purpose Flour (or Gluten-Free Flour): A light coating of flour helps the ribs brown evenly and gives the sauce a subtle thickness as it cooks. If you’re gluten-free, a good all-purpose blend works just as well and won’t change the final texture.
- Avocado Oil: This is a great choice for searing because it can handle high heat without smoking. It lets you get a deep, golden crust on the ribs, which adds layers of flavor to the final dish.
- Onion: As the onion cooks down, it softens and sweetens, melting into the sauce and adding a savory depth that makes the whole dish feel slow-cooked and comforting.
- Carrots: Carrots bring natural sweetness that balances the acidity of the wine and tomato paste. They also add body to the sauce as they braise and soften.
- Celery: Celery rounds out the vegetable base with a mild, savory freshness that keeps the sauce from feeling too heavy or one-note.
- Garlic: Using a whole head may sound like a lot, but garlic becomes mellow and almost buttery as it braises. It weaves into the sauce quietly, adding richness without any sharp bite.
- Dijon Mustard: A small amount adds tang and complexity, helping cut through the richness of the meat and tying the sauce together without making it taste overtly mustardy.
- Tomato Paste: Tomato paste deepens the flavor, giving the sauce that slow-simmered taste even though everything goes into the pot fairly quickly.
- Red Wine: Choose a dry red wine you enjoy drinking. It adds depth, acidity, and warmth, and as it reduces, it becomes smooth and integrated rather than overpowering.
- Beef Broth: Beef broth stretches the sauce while reinforcing the savory notes. Low-sodium is ideal so you can control the seasoning as it cooks.
- Black Peppercorns: Whole peppercorns infuse gentle heat throughout the braise without making the dish spicy. You can strain most of them out at the end if you prefer a smoother sauce.
- Brown Sugar or Coconut Sugar: Just enough to balance the acidity from the wine and tomato paste. It doesn’t make the dish sweet, but it rounds everything out in a really subtle way.
- Fresh Rosemary: Rosemary adds an earthy, aromatic note that makes the whole dish feel cozy and grounded. Let it infuse during cooking, then remove it so it doesn’t overpower the sauce.
How to Make These Braised Short Ribs
To make this dish, start by preheating your oven to 350°F. Pat the short ribs very dry, then coat them well in the flour, making sure all sides are evenly covered. Set a large Dutch oven over high heat and add the avocado oil. Once the oil is very hot and shimmering, add the short ribs and sear them on all sides for about 2–3 minutes per side, until deeply browned. Remove the ribs from the pot and set them aside.
In the same pot, add the diced onion, carrots, celery, and peeled garlic. Stir in the Dijon mustard and tomato paste, then pour in the red wine and beef broth, scraping up all the browned bits from the bottom of the pot as you mix. Add the peppercorns and brown sugar, stir well, and bring the mixture to a gentle boil. Once the liquid is bubbling, return the short ribs to the pot and nestle in the rosemary sprigs.
Cover the Dutch oven, then transfer it to the oven and let the ribs braise for 3 hours, until the meat is extremely tender and easily falls off the bone. Remove the pot from the oven and discard the rosemary.
At this point, you have two options: serve the short ribs directly with the vegetables and sauce from the pot, or strain everything and reduce the sauce over medium heat by about half, which will take 20–22 minutes, then spoon it over the ribs.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 3 ½ Pounds Short Ribs
- ¾ Cup All-Purpose Flour, or gluten-free flour
- 1 Head Garlic, peeled
- ¼ Cup Avocado Oil
- 2 Small Onion, diced
- 2 Carrots, peeled and diced
- 3 Stalks Celery, chopped
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Tomato Paste
- 1 Bottle Red Wine, of choice
- 4 Cups Beef Broth
- ¼ Cup Black Peppercorns
- ¼ Cup Brown Sugar, or coconut sugar
- 2 Sprigs Fresh Rosemary
Instructions
- To make this dish, start by preheating your oven to 350°F. Pat the short ribs very dry, then coat them well in the flour, making sure all sides are evenly covered.
- Set a large Dutch oven over high heat and add the avocado oil. Once the oil is very hot and shimmering, add the short ribs and sear them on all sides for about 2–3 minutes per side, until deeply browned. Remove the ribs from the pot and set them aside.
- In the same pot, add the diced onion, carrots, celery, and peeled garlic. Stir in the Dijon mustard and tomato paste, then pour in the red wine and beef broth, scraping up all the browned bits from the bottom of the pot as you mix. Add the peppercorns and brown sugar, stir well, and bring the mixture to a gentle boil.
- Once the liquid is bubbling, return the short ribs to the pot and nestle in the rosemary sprigs. Cover the Dutch oven, then transfer it to the oven and let the ribs braise for 3 hours, until the meat is extremely tender and easily falls off the bone.
- Remove the pot from the oven and discard the rosemary.
- At this point, you have two options: serve the short ribs directly with the vegetables and sauce from the pot, or strain everything and reduce the sauce over medium heat by about half, which will take 20–22 minutes, then spoon it over the ribs.
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