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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
When I have used bone in short ribs before I feel like they fall off the bone and there is often a “cartilage or tendon “ like piece that is attached to the meat that is not appealing. Have you had that experience? If so what do you do? I used to always use boneless short ribs, but they’re hard to come by in my area.
Hi Amy,
You could always ask your butcher to remove that for you! I hope this helps! Let me know if you give this dish a try!
Hi,
My butcher always said boneless short ribs are underrated so I always buy them because there’s more meat. Cut into pieces can I use that for this recipe or do you really suggest I do the bone in and what I use about the same cooking time?
Hey Tammy,
Boneless short ribs would be just fine for you to use as well. I hope you love this recipe!
Happy Holidays!
Would it be OK to omit the flower? Asking for the gluten-free folks!
Hi Maren,
I would use a gluten free flour that you enjoy.
I hope you love this dish!
Quick question, I see that you included a wine pairing recommendation, but what type of wine should be used IN the recipe? I am not experienced in making recipes that use wine. There are so many red wines to choose from, it’s a bit overwhelming – a little help in which type of red wine would be great. Thanks!
Hey Lupe,
I like to use a cabernet sauvignon in the recipe.
Please let me know if you have any other questions! Happy Holidays!
Could you make this with boneless top blade short rib instead of bone-in?
Hey Lauren,
Sure, I don’t see why not! Let me know if you give this dish a try, I hope you love it!
Happy Holidays!
Looks amazing! Do you have a recipe for the mashed potatoes, too? Thanks.
Thanks so much, Carma! Here is the recipe for the mashed potatoes:
https://fett-weg.today/buttery-herbed-mashed-potatoes/%3C/a%3E%3C/p%3E
Please let me know if you have any other questions!
Love your scrumptious food and amazing recipes.
Thank you so much, Kandas:) I appreciate you making them! Happy Holidays!
When do I add parsley
Hi Sima,
You are going to top with fresh parsley in step 5.
Please let me know if you have any other questions, I hope you love this dish!
Can this be made in a crockpot?
Hi Lynn,
You bet! Just cook on low for 6-8 hours. I hope you love this recipe!
Hey Tieghan! SO excited to try this out! Just curious– what dissuades you from searing these ribs? Isn’t that a standard first step to help develop flavor?
Another Q 🙂 Why is the title “whole bottle wine” if you only use two cups? I am specifically curious about you chose this title 🙂 Happy December! Isn’t this just the best month?? 🙂
Hey there,
After years of testing and searing meat, I have decided it’s really just an extra step. Especially when cooking in a Dutch oven. If you cook the short ribs long enough, they will sear over time. If the ribs need more caramelization, I like to broil at the end of cooking to help lock in the flavor.
I use the whole bottle which is around 2-3 cups! I always add wine at the end, I will adjust the recipe to make note of that. I’m so sorry for the confusion!
Thanks for asking! I hope you love this dish!
Can these be done in a slow cooker? They look delicious for a Christmas Eve dinner!
Hey Heather,
You bet! I would recommend cooking on low for 6-8 hours in the slow cooker.
Please let me know if you have any other questions! Happy Holidays!
Hi Tieghan!
This might be a silly question, but I’m pregnant and don’t like to drink alcohol while pregnant. Does the alcohol mostly cook off in this recipe? Or is there an alternative to using wine, or something I could use alongside the wine that would have the same effect without the use of so much wine?
Thanks so much!
Hi Anne,
Not silly at all!! It does cook off, but I am no doctor, so you could always use more broth or cranberry juice.
I hope this helps! Let me know if you give this dish a try!
In your recipe it doesn’t show roasted whole garlic but in a video I watched of you making it it shows you using roasted whole garlic
Hey Shaunna,
If you have a whole head of garlic and are a garlic fan, you can go ahead and use the head! Please let me know if you have any other questions!
This sounds delish! I am a little confused though, why is it called Whole Bottle Wine-Braised Short Ribs? Just want to find out what is right before I make it!!
Hi Kelly,
I use the whole bottle which is around 2-3 cups! I always add wine at the end, I will adjust the recipe to make note of that. I’m so sorry for the confusion!
Let me know if you give this recipe a try, I hope you love it!
This is a great recipe ! I like to brown the short ribs then add a little of the wine to deglaze the pan then proceed to the rest of the recipe!
Hey Gretchen,
Perfect! I’m so glad to hear this dish turned out well for you, thanks for making it!
Have a great week!
In a previous short rib recipe you wrote “Like most (good) short rib recipes, this one starts out by searing the ribs in a super hot skillet. Trust me, I know how much of a turn off this is in any recipe. But searing the ribs is an essential step and will give you a tender, flavorful short rib every time.”
Is there a reason you no longer recommend searing meat in your recipes? I always sear, so just wondering if you’ve learned something new along the way that made you change your mind that you’d be willing to share!
Hey Penny,
In older recipes I did sear the ribs, since then, I have decided it’s really just an extra step. Especially when cooking in a Dutch oven. If you cook the ribs long enough they will sear over time. If the ribs need more caramelization, I like to broil at the end of cooking to help lock in the flavor.
Thanks for the good question! I hope you love the recipe!
Happy holidays!
Can you use corn starch instead of flour to make this Gluten free? Love all your recipes!
Hi Candace,
Yes, that will also work nicely for you! I hope you love this dish!
Can you make this in a slow cooker?
Thanks!
Hey Ruth,
You bet, you can cook on low for 6-8 hours in the slow cooker.
Please let me know if you have any other questions!
This looks so good! Just curious on how much wine is needed-the recipe is titled “whole bottle,” but the recipe only asks for 2 cups of wine. Which is correct? Betty
Hey Betty!
I use the whole bottle which is around 2-3 cups! I always add wine at the end, I will adjust the recipe to make note of that. I’m so sorry for the confusion!
Hope you love the recipe! Happy holidays!
In the copy you said it’s a whole bottle of wine but ingredients say 2 cups. Which is correct?
Hi Trish,
You can follow the recipe as written using 2 cups of red wine.
Please let me know if you try this dish, I hope you love it!