Name: Garlic Braised Short Ribs with Red Wine
Prep time: 40 min
Cook time: 3 h
Total time: 4 h
Cuisine: French
Ingredients: 3–4 lb beef short ribs; Salt and pepper to taste; 2 tablespoons oil; 6–8 cloves garlic, minced; 1 onion, chopped; 1 carrot, chopped; 1 celery stalk, chopped; 2 cups full-bodied red wine; 2–3 cups beef stock; 1 teaspoon dried thyme; 1 bay leaf; 1 knob of butter (for finishing)

Jump to Recipe·Print Recipe

Table of Contents

Spread the love

This garlic-braised short ribs recipe delivers deep, comforting flavors that shine at cozy dinners and small gatherings. I’ve made it many times, refining the sear, wine reduction, and slow braise so the meat falls off the bone every time. If you like rich sauces and a hands-off long cook, this dish will quickly become a go-to; for a warm starter, I sometimes pair it with a simple classic French onion soup like this one: Classic French Onion Soup Without Wine.

Why Make This Recipe

Rich, savory flavor from garlic, aromatics, and a red wine-braised sauce that reduces into a silky glaze.
Great for entertaining — you can braise ahead and reheat, freeing up time on the day of the meal.
Nutritionally, beef short ribs provide iron and complete protein to satisfy hearty appetites.
Comforting texture — long, low heat breaks down collagen into gelatin for melt-in-your-mouth meat.
Personal note: I love prepping these the day before; the sauce deepens overnight and tastes even better the next day.

Recipe Overview

Prep time: 25–40 minutes (including trimming and seasoning)
Cook time: 2½–3½ hours (braise at 325°F / 160°C)
Total time: about 3–4 hours
Servings: 4–6 (depending on appetite; plan 8–12 oz raw per person)
Difficulty: Medium — requires good searing and low-temperature braising
Method: Brown short ribs, braise in aromatics and red wine with stock in a heavy Dutch oven, reduce sauce, finish and serve.

My Experience Making This Recipe

I tested this recipe multiple times, adjusting sear time and braise temperature until the meat reliably pulled apart with two forks. Early tests suffered from pale fond and thin sauce; a hot sear and careful deglazing with wine fixed both issues. I also learned that letting the pot sit overnight in the fridge firms the fat so you can skim it for a cleaner sauce.

How to Make Garlic Braised Short Ribs With Red Wine

Start by patting 3–4 lb beef short ribs dry and seasoning them generously with salt and pepper. Sear in a hot Dutch oven with a couple tablespoons of oil, 2–3 minutes per side, until deeply browned. Remove the ribs, sauté garlic (6–8 cloves) and aromatics (onion, carrot, celery) until soft, then deglaze with 2 cups of a full-bodied red wine and scrape up the fond. Add 2–3 cups beef stock, return ribs, add thyme and bay leaf, cover, and braise in a 325°F (160°C) oven for 2½–3½ hours until the ribs reach about 195–205°F and fall-apart tender. Finish by straining and reducing the braising liquid on the stovetop, whisking in a knob of butter for gloss, and spooning the sauce over the ribs.

Expert Tips for Success

Sear hot and dry: preheat the Dutch oven until shimmering and work in batches to avoid steaming; you want a deep brown crust.
Wine selection matters: use a medium- to full-bodied red (Cabernet, Merlot, or a good blend); avoid cooking wine. If pressed for time, try a slow-cooker shortcut version I often reference: slow-cooker short ribs red wine sauce.
Deglaze well: pour the wine into the hot pan and scrape up browned bits — that’s concentrated flavor.
Low and slow: maintain 300–325°F in the oven; higher temps tighten the meat and dry it out. An instant-read thermometer helps you nail tenderness.
Strain and reduce for a glossy sauce; use a fat separator or chill first and skim fat, then reduce the strained liquid to taste.

How to Serve Garlic Braised Short Ribs With Red Wine

Serve over creamy mashed potatoes or a crème fraîche mash to balance richness — a great inspiration is this plated version: Garlic Red Wine Braised Short Ribs With Creme Fraiche Mash (see Conclusion for link).
Pair with buttered egg noodles or a cheesy pasta like this twisted alfredo for comfort and carb soak-up: Cheesy Alfredo Twisted Pasta With Golden Garlic Butter Chicken.
Add bright greens: sautéed garlic spinach or a sharp arugula salad cuts through the richness — I sometimes serve with spinach garlic meatballs as a lighter companion: Spinach Garlic Meatballs With Mozzarella.
Presentation tip: plate one rib per person, spoon glossy sauce over it, and sprinkle chopped parsley for color.

Storage and Reheating Guide

Cool to room temperature (no more than 2 hours), then refrigerate in airtight containers for up to 3–4 days. For longer storage, freeze in freezer-safe containers or heavy-duty bags for up to 3 months; leave a little headspace for expansion. Reheat gently: in the oven at 300°F covered until internal temp reaches 165°F (about 30–45 minutes for refrigerated portions), or reheat on the stovetop in a saucepan over low heat, covered, stirring occasionally. If frozen, thaw overnight in the fridge before reheating for best texture.

Recipe Variations

Gluten-free: use gluten-free flour or cornstarch to thicken the sauce and check any store-bought stock for hidden gluten.
Dairy-free: skip the finishing butter or substitute a neutral oil; serve with dairy-free mashed potatoes.
Spicy variation: add a pinch of smoked paprika and a chopped chipotle in adobo to the braising liquid for heat and smokiness.
Slow-cooker adaptation: sear ribs as usual, transfer to slow cooker with braising liquids, and cook on low for 6–8 hours; this method works well for hands-off plans and aligns with a tested slow-cooker approach: slow-cooker short ribs red wine sauce.

Nutritional Highlights

Good source of complete protein and iron from beef — helpful for active adults and those needing extra iron.
Higher in fat and calories than lean cuts; consider portion control (6–8 oz cooked per person) and pair with vegetables.
Allergen note: contains alcohol from wine (cooks down but trace sulfites may remain); if you add butter or cream sides, the dish includes dairy.

Troubleshooting Common Issues

Tough ribs after braising: likely undercooked or too cool an oven; raise cook time and aim for 195–205°F internal and fork-tender texture.
Thin, flavorless sauce: don’t skip fond deglazing and reduction — reduce the strained braising liquid over medium-high heat until it coats the back of a spoon.
Greasy sauce: chill the braise briefly and skim the solidified fat, or use a fat separator before reducing the liquid.

Frequently Asked Questions

Q: Can I braise on the stovetop instead of the oven?
A: Yes — maintain a gentle simmer with the pot covered and rotate ribs occasionally; control the heat so it simmers gently (not a rolling boil) and cook 3–4 hours until tender.

Q: How much wine should I use and can I substitute?
A: Use about 2 cups of red wine plus 2–3 cups beef stock so the ribs are partially submerged. If you don’t want to use wine, substitute extra stock plus 2 tbsp red wine vinegar or balsamic to add acidity.

Q: Do I need to trim fat from short ribs?
A: Trim excess silver skin and large, loose fat caps, but leave some fat for flavor and mouthfeel — you can chill and remove top fat later for a cleaner sauce.

Q: Can I make this ahead for a party?
A: Absolutely. Braise, cool, refrigerate overnight, skim fat, then reheat gently and reduce the sauce right before serving. Flavors often improve after resting.

Conclusion

For a plated inspiration and another take on garlic braised short ribs served with a creamy mash, check this version: Garlic Red Wine Braised Short Ribs With Creme Fraiche Mash.