Garlic Braised Short Ribs With Red Wine Recipe (2024)

By Alison Roman

Updated Dec. 19, 2023

Garlic Braised Short Ribs With Red Wine Recipe (1)

Total Time
About 4½ hours
Read community notes

If you weren’t already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that’s your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.

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Yield:6 servings

  • 2tablespoons vegetable oil
  • 5pounds bone-in short ribs, at least 1½ inches thick
  • Kosher salt and freshly ground pepper
  • 2large heads garlic, halved crosswise
  • 1medium onion (about 10 ounces), chopped
  • 4ribs celery (about 8 ounces, chopped
  • 2medium carrots (about 6 ounces), chopped
  • 3tablespoons tomato paste
  • 2cups dry red wine (about half a bottle)
  • 2cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
  • 4sprigs thyme
  • 1cup parsley, coarsely chopped
  • ½cup finely chopped chives
  • 1tablespoon finely grated lemon zest

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

1655 calories; 142 grams fat; 60 grams saturated fat; 0 grams trans fat; 65 grams monounsaturated fat; 6 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 59 grams protein; 1570 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Garlic Braised Short Ribs With Red Wine Recipe (2)


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  1. Step


    Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.

  2. Step


    Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.

  3. Step


    Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.

  4. Step


    Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.

  5. Step


    Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.



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Cooking Notes


Recipe reads a little more complicated than it is. Brown the meatRemoveBrown garlic headChop the mirepoixCook til tender in meat fatAdd tomato paste, stirAdd wineAdd Broth and thyme and pop in the oven covered.


I highly recommend cooking this one day, if not two, before reheating and serving. As with all short ribs recipes, there is a lot of fat in the gravy. A lot. I lifted off almost 2” thickness of fat after I chilled it overnight. On the second day, I was able to spoon out additional lumps of fat. The result will be a more intensely flavored gravy.


Can anyone advise how to do this with pressure cooking in the Instant Pot (or any pressure cooker, I suppose)? I just love how short ribs come out with other Instant Pot pressure cooking recipes, and I'd like to try it with this one, too (with a smaller amount of meat if necessary). I know I can use it on slow-cooker setting, but I'm curious about how to do it with pressure cooking.


You can take the garlic pieces which are now like butter and spread on a piece of baguette!


In a conventional crock pot, what temperature would you suggest: low or high, for how long? Thanks.

alex a cerino

use immersion blender to blend veggies into sauce. Will thicken sauce


Delicious. For the two of us I used 1.3 lbs of bison short ribs (from the Readington River Buffalo Farm in Flemington NJ) and basically cut the rest of the recipe in half. Bison has virtually no fat so need need to separate the fat from the sauce. One trick I use when braising is covering the food with parchment paper, under the lid, prior to putting in the oven. It ensures the meat will not dry out at all.


Don't peel the garlic. Just slice the head in half across the width and put it cut side down in the pan. You strain the juices at the end so the peel will get thrown out.


I made this on Wednesday afternoon for a Friday night dinner for 6. Separated the sauce from the meat, straining the sauce. After cooling it all overnight in the frig and removing the fat layer I just tossed the meat back into the sauce to warm it up while I made polenta. I steamed some vegetables to serve alongside. My guests raved about it. It was seriously delicious. Thanks for making me look good!

Joan Gerdes

Very tasty, but I went about this a different way. After removing the meat from the cooking juice, I removed the garlic husks, and the "twigs" from the thyme, as they were so fibrous, and then used an immersion blender to liquefy all the cooked vegetables, and the expressed cooked garlic. Made a really rich, thickened sauce. I poured it back over the meat and put into refrigeration over night. so I could remove excess fat.


Just made this and it will fill your house with heavenly aromas. I used a cab sav, but might try Pinot noir next time. Also served this with some mashed potatoes using the same flavor profile, garlic, thyme, chives, and of course sour cream. Delicious dish! And very easy. Just make sure you have atleast 6qt Dutch oven. I have a standard 4.8, and it was filled to the brim. Bon appetit baby!


How would you adjust for a slow cooker?

Kay Lynne

DELICIOUS, Full Flavored; a favorite for cool season weekend or dinner guest meals. I sub 3-3.5 LBS of BONELESS short rib & cook on the STOVE TOP in my 5 qt Cast Iron Dutch Oven. ONE big head of CA garlic works for us. Aspects of STEP 5 can make a big difference: Definitely TAKE THE TIME to STRAIN, remove garlic skins, etc. but disagree the veggies "have given all their flavor" so I blender puree them & return to sauce for a velvety finish. Lemon zest blend at end LIFTS the dish; don't skip it!


My dutch oven was too small to accommodate the entire list of ingredients, so I started part 1, 2 and most of 3 in the Dutch oven, then transferred it to my Instant-Pot. I used the slow cooker option for 4 hours, then strained the juice from the IP back into the Dutch Oven, and reduced the liquid by half. It is spectacular. Thank you!

Robert Harvey

I’ve made this recipe many times and the only change that I make is I lightly dust the short ribs with flour before browning this helps to thicken the sauce later on.


I’ve made this a couple of times. Very tasty, I use a hearty burgundy or cab for the wine. It’s the garlic I don’t quite know what to do with- I cut and sear it but then take the cloves out and discard the skins. I’m afraid if I don’t peel them, the gravy might taste weird.


Made this in the slow cooker. I just reduced it to one cup of broth and one cup of red wine. I did sear the short ribs and the vegetables in a frying pan before putting them into the slow cooker. Cooked it on high for 4 1/2 hours and it was delicious. I did thicken the sauce by adding a little flour slurry at the end.

Brian Fitzgerald

Terrific dish! Guests love them.


Can anyone tell me how large a Dutch oven is required for this recipe?


Perfection. The best short rib recipe yet. Had to double the beef broth to ensure the ribs were covered. My go to recipe now!

Sarah in Florida

What a stunner. And so, so good. Definitely make sure you have a pot large enough, though. I was forced to split between two oven-safe pots after realizing all the ribs wouldn't fit in our mid-size Dutch oven. Served with homemade Parmesan risotto and roasted asparagus. First time making shirt ribs and will definitely make again for special occasions. Delicious!


Took the advice of some of the comments here and (1) cooked it a day ahead and reheated the night we ate it and (2) removed the garlic husks and thyme stems and blended all the veggies into the gravy. I also ended up needing to use a lot more stock than the recipe suggested to cover the meat. But it turned out great and made an amazing Valentine's Day dinner!


Really good, fantasy flavors. Re what to do with the garlic I just squeezed out the cloves after browning - it’s quite easy.Grated lemon zest over. Gremolata would probably be good too.

Sammy Pineau

This was fabulous! After reading the notes, I decided to dust the ribs with flour and make a day ahead. I trimmed a lot of fat off the raw ribs and stripped the membrane from the bones, but otherwise followed the recipe. There was very little fat to skim off the next day. Oh, I also used my immersion blender to make a delicious gravy and served with mashed potatoes. Since I had 7 pounds of short-ribs, I used my 7 1/4 quart Le Creuset Dutch oven. It was just right.


I don’t get it. Does the garlic with the peel stay in the whole time? This is confusing. How do you leave the peel on?

Mary from Mississippi

I made this recipe yesterday exactly as written and it was delicious. I made creamed spinach and rice to go with it but tonight I'm going to make mashed potatoes to compliment the rich gravy and a side of skillet roasted green beans. This is the best version of short ribs I've ever found and makes plenty of leftovers for husband and me!


So good. I popped into my favorite local wine shop (Astor Wine & Spirits), described this recipe and that I intended to serve it over polenta. They recommended I use an inexpensive Chianti. It turned out terrific. After taking out ribs, I carefully removed thyme twig and garlic peel (leaving behind the garlic cloves) before stick blending liquid & veggies into a sauce. I just realized I forgot to add lemon zest —but there are leftovers, so will add tomorrow.


Made a half recipe and worked out perfectly. Delicious!


5-star meal with very easy prep. You can’t mess this one up even if you tried. Secret to success is good quality meat and beef stock from a butcher. Second time I made it, I added some ground dried porcini for additional flavor.

Jan R

Made this as written, with homemade beef stock. The amount of fat is controlled by how much fat you leave on your short ribs. We made it two days ahead of time and it was excellent. That said, it's only our 3rd ranked beef short rib recipe, after short ribs in an ancho chili sauce and one made with a miso garlic sauce. My personal beef - so to speak: I wish recipes were more specific than "dry red wine" (or 'dry white win') when wines can have such widely varying flavor profiles.

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Garlic Braised Short Ribs With Red Wine Recipe (2024)
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