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Slow-cooked beef short ribs braised low and slow in a full bottle of red wine with onions, garlic, carrots, and fresh herbs. If there’s one comforting winter meal you should make this season, it’s these wine-braised short ribs. Serve them over creamy mashed potatoes with plenty of rich red wine pan sauce. It’s a warming, one-pot dinner that feels special enough for a holiday gathering but simple enough for a cozy weeknight at home.
December is the most festive month in my kitchen. I always gravitate toward dishes that feel a little elevated without any extra effort. Short ribs are one of my go-tos. I make them once or twice every December because my family loves them, and they make the whole house smell incredible.
After cooking countless versions over the years, I’ve simplified the process as much as possible. Everything goes into one large Dutch oven (or the crockpot!) and slow cooks all day until tender and perfect.
They truly couldn’t be easier. Serve them with creamy mashed potatoes, warm garlic bread (a new favorite recipe is coming soon!), and a big holiday salad.
Wine Recommendation
I also wanted to share a wine recommendation from Tyson, our lead sommelier for the HBH Wine Shop, for anyone who loves pairing a special dish with a great bottle. I asked him what would complement these short ribs best, and his insight was too good not to include here.
Les Rocs du Barry Bordeaux Supérieur (France 2023). This Merlot-based Bordeaux has smooth, silky tannins and blackcurrant notes that naturally complement the rich, fall-apart beef. Since the ribs are braised in red wine, pairing the dish with a classic French red creates a seamless harmony — the wine in the glass echoes the wine in the pot. It’s a traditional, beautifully balanced pairing that elevates both the short ribs and the sauce without overpowering the dish.
If you prefer something bolder, Alquira Red Blend Reserva (Chile 2022), which has a Cabernet-dominant profile strong enough to stand up to a heavily reduced braising liquid or a spicier preparation.
Both bottles are included in our Seasonal Collection Red 6 Pack, available now in our HBH Wine Shop – with free shipping for the holiday season!
The perfect winter dinner — especially for entertaining this season!
These are the details
Ingredients
- bone in beef short ribs
- flour
- onions
- garlic
- carrots
- celery
- tomato paste
- red wine
- broth – I like to use bone broth
- bay leaves
- fresh rosemary
- fresh thyme
- salted butter
- fig preserves/jam – this is optional
Special Tools
All this recipe requires is your favorite oven-safe Dutch oven and a bottle of wine!
Steps
Step 1: Prep the Short Ribs
Use about 5 pounds of bone-in beef short ribs and place them in a Dutch oven or crockpot. I often choose the Dutch oven since the ribs brown a bit as they cook, but either method works great. Season generously with salt and pepper, then dust the ribs all over with flour.
Step 2: Add the Remaining Ingredients
Now everything else goes right into the pot—no searing, no pre-cooking.
Layer in the onions, garlic, carrots, and celery. Stir the tomato paste into the red wine, then pour it over the ribs. Add the broth, bay leaves, rosemary, and thyme.
Cover and cook until the ribs are melt-in-your-mouth tender, about 3–5 hours depending on the amount of meat. Longer is always better.
Step 3: Broil the Short Ribs
During the final few minutes of cooking, switch the oven to broil. Uncover the pot and let the ribs caramelize on top until deeply browned.
Step 4: Make the Sauce
Transfer the ribs and vegetables to a warm casserole dish and cover to keep them cozy.
Set the Dutch oven over medium heat and bring the cooking liquid to a boil. Add the butter and fig preserves, if using, and simmer until the sauce reduces slightly. Season to taste.
Step 5: Serve and Enjoy
Serve the short ribs over creamy mashed potatoes—tender, rich, and practically falling apart. Spoon plenty of the wine sauce over the top. I love pairing this with a big holiday salad and warm garlic bread.
It comes together as the coziest winter dinner: simple, elegant, and perfect for a festive night in.
Looking for more pot roast-type dinners? Here are a few more to try!
Smothered Chicken in Mushroom Wine Pan Sauce
Crockpot Thai Short Ribs with Coconut Rice
Crockpot Short Rib Bourguignon
Lastly, if you make these Red Wine-Braised Short Ribs, be sure to leave a comment and/or rate this recipe! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Red Wine-Braised Short Ribs
Servings: 6
Calories Per Serving: 679 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 5 pounds bone in beef short ribs
- salt and black pepper
- 2 tablespoons flour
- 1 yellow onion thinly sliced
- 6 cloves garlic chopped
- 2 cups largely chopped carrots
- 1 cup chopped celery
- 2 tablespoons tomato paste
- 2 cups red wine
- 4 cups broth
- 2 bay leaves
- 4 sprigs fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1/2 cup fresh parsley
- 4 tablespoons salted butter
- 1 tablespoon fig preserves/jam (optional)
Instructions
- 1. Preheat the oven to 325° F.2. Arrange the short ribs in the bottom of a large, oven-safe Dutch oven. Season with salt and pepper, then rub with flour to coat.3. Snuggle the onions, garlic, carrots, and celery around the ribs. Mix the tomato paste into the red wine. Pour the wine mix over the roast. Add the broth, bay leaves, rosemary, and thyme. Cover and roast for 3 1/2 to 5 hours or until very tender. During the last 10 minutes of cooking, remove the lid and broil until the ribs crisp on top. 4. Remove the ribs and vegetables from the Dutch oven. Keep warm. Place the Dutch oven on the stove over medium heat. Bring the sauce to a simmer, whisk in the butter and fig preserves (if using). Simmer until reduced down just a bit. If needed, add broth/wine to create more sauce. Season with salt and pepper.5. Serve the short ribs, vegetables, and sauce over mashed potatoes. Top with fresh parsley. Enjoy!
This post was originally published on December 8, 2025
I made this for guests last night and everyone loved it! However, I used 4 lbs of boneless short ribs instead of 5 bone in, and they were boneless. There seemed to be too much liquid left in the pot to allow the ribs to be exposed enough to brown them under the broiler. Should the broth and wine cover the ribs completely?
I did reduce the liquid once the ribs and vegetables were out of the pot and added the butter and fig preserves, but it seems I should have reduced the amount of broth by a cup or more from the beginning. Your thoughts?
Hey Laura,
Thanks so much! Love to hear you enjoyed this recipe, I appreciate you making it!
You could definitely use less broth next time, my guess is the boneless short ribs were not as big as the bone in. I hope this helps.
Have a great day!
Made this for dinner tonight. Perfect meal for a cold blustery day! And yes, the fig jam really brings the flavor up a notch!!
Hey Cindy,
Happy Monday! I appreciate you giving this recipe a try, so glad to hear it was a hit!
I made this last night. I only had 1.6 lbs of short ribs so I adjusted the liquids and it was absolutely delicious. I would definitely not skip the fig jam, it added depth and flavor. Another no miss recipe. Thank you Tieghan!
Hey Melissa,
Love to hear this! Thanks for giving this recipe a go, so glad it was enjoyed!
Have a great weekend!☃️
I’ve been wanting to make abort ribs forever but never had the nerve until this recipe. It was truly delicious and so easy, not sure why I waited so long. The fig jam was such a wonderful addition.
Hey Mary Ann,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
Fabulous recipe!!! Made it tonight and the whole family devoured it! Delish! I had to sub in boneless short ribs because my grocery didn’t have bone in happy it didn’t mess anything up! Thank you so much for sharing!
Hey Karen,
Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you!
Fabulous Christmas Eve dinner that I’ll make again this winter! I used country style beef ribs and it turned out great. Like others I also added twice the carrots because they are so delicious cooked this way. Thank you, Tieghan!
Hey Angie,
Yay!! Love to hear this recipe turned out well for you, I appreciate you making it!
Happy Sunday!
Thank you for this recipe. I made these today for our Christmas dinner. The recipe was so easy, yet so elegant. I love that everything was done in one pot. Exactly what was needed after the busy days leading up to the holiday. Someone commented about not searing the ribs. It wasn’t necessary just as you wrote and the quick broil at the end gave the perfect finishing touch. Merry Christmas!
Hey Karen,
Big thanks for making this recipe and sharing back. So glad it hit the spot!
Happy Holidays!
Delicious! Made for 8 people for Christmas Eve and everyone loved it! I used 2 cups of Cabernet and it was perfect!
Hey Lauren,
Awesome! Thanks so much for making this recipe, I am so glad it turned out nicely for you!
Merry Christmas!🎄🎁
How do you recommend making this in the crockpot?!
Hey Rylee,
I would cook on low for 6-8 hours:)
Absolutely delicious and very simple recipe to follow! My husband said this was his favorite meal ever. Thanks for sharing!
Hey Chantell,
Awesome! Thanks so much for making this recipe, I am so glad it turned out nicely for you!
Merry Christmas!🎄🎁
If I could give this a 10 star I would. Absolutely delicious- I used a Cabernet and it was unreal. My 13 and 10 y/o couldn’t stop eating it and loved the gravy. Will be making this again. Just wish short ribs weren’t so expensive!
Hey there,
Happy Sunday! Thanks a lot for making this recipe and your comment, so glad it turned out nicely for you!
Have a great holiday!🎄🎁
One of my favorite dishes that I’ve made in a while ! I only omitted the flour bc of GF diet.
Hey Kristen,
Happy Friday!! I’m so glad to hear this recipe was enjoyed, thanks for making it and your comment!
Have a wonderful holiday season!🎄
very fatty but also flavorless. The sauce shown is very rich and dark. I’ve reduced and thickened my sauce beyond what is mentioned here and i still could not achieve a sauce even close to that color. – The sauce turned out quite pale. The carrots where tender and tasty but the star of the show should be the meat.
Sorry to hear this!
Wow. I think this was way, way too much wine to use. I hate writing reviews that aren’t positive, but felt like I had to for this one. It just destroyed the dish. Definitely less wine and more broth needed. I will also add, your instructions for the tomato paste differ from the recipe to the video. It would really help if you could follow the recipe in your videos. I’m not sure why they differ. I always watch the video before cooking something and it seems unnecessarily confusing when they show two different methods.
Hi Marie,
So sorry to hear this recipe was not enjoyed! I appreciate you making it and sharing your feedback!
Made this on Christmas for lunch and everyone loved it! I only had a regular sized Dutch oven so I skipped the broiling process but it didn’t even need it. I strained the sauce and added a little cornstarch slurry then poured it back over the ribs, reserving some on the side. I used two cups of a red blend and a good quality bone broth. The fresh herbs make such a difference. I’ll be making them again!
Hey Megan,
Big thanks for making this recipe and sharing back. So glad it hit the spot!
Happy Holidays!