Short Ribs Braised in Wine

There’s something deeply satisfying about a dish that transforms simple ingredients into something extraordinary with a bit of time. These wine-braised short ribs are precisely that—a study in how gentle heat and good wine can turn modest beef ribs into fork-tender, richly flavored comfort food.

This dish is far easier than it may seem. The prep is done well in advance—you simply reheat before serving. I suggest preparing a double batch and freezing half after completing Step 4. Pair the ribs with mashed potatoes, polenta, or wide buttered noodles. Red wine is the sauce’s backbone, and while you needn’t use your best wine, you certainly want one you enjoy drinking. 

What makes this recipe particularly appealing is its make-ahead flexibility. Braised short ribs improve when made a day or two in advance, allowing the flavors to deepen. The technique is straightforward: sear the meat, build an aromatic base with vegetables and herbs, add wine and stock, then let the oven work its magic. As the ribs braise low and slow, the sauce reduces, and your kitchen fills with an intoxicating aroma.

Short Ribs Braised in Wine

Serves 4 to 6
Prep time: Begin 3 days in advance
1 hour active time, 12-24 hours marinating, 2 1/2 hours braising, 1 day rest, 3/4 hour reheat

3 pounds meaty chuck ribs, 1 per person except for hearty appetites

Marinade

Make 3 days in advance (up to 1 week) before serving

1 tablespoon (15 milliliters) olive oil
1 carrot, chopped
1 celery stalk, chopped
1 small yellow onion, chopped
3 cloves peeled garlic, chopped
12 whole peppercorns
2 bay leaves
1 tablespoon (15 milliliters) dried rosemary, crumbled
1 bottle robust red wine
1/2 tablespoon (7.5 milliliters) apricot jam

Directions

1. Heat the olive oil in a skillet large enough to hold the wine. Add vegetables and garlic, then sauté over medium heat for 5 minutes. Add the remaining ingredients, stir, bring to a boil, and let wine reduce for 10 minutes. Remove from heat and let cool to room temperature. Store in glass jar in refrigerator if not using that day.

2. Place ribs and cooled marinade in a Ziploc bag. Seal, place in a large bowl, and refrigerate for 12 to 24 hours.

Braising

Make one day (and up to 3 days) before serving

1/2 cup (60 grams) flour
1 teaspoon (5 milliliters) salt
1 teaspoon (5 milliliters) pepper
1/3 cup (40 grams) olive oil
1 small yellow onion, finely minced
3 cloves peeled garlic, finely minced
14-ounce can (396 grams) chopped Marino tomatoes with juice
1 tablespoon (15 milliliters) Worcestershire Sauce
1/2 tablespoon (7.5 milliliters) finely minced fresh rosemary
If needed: 1 cup (240 grams) beef broth

Directions

1. Preheat oven to 325°F (162°C). Remove ribs from marinade and pat dry on paper towels. Strain marinade and set aside.

2. Combine flour, salt, and pepper in a plastic bag or large Ziploc. Place well-dried ribs in the flour and shake to coat completely. Heat oil in a large cast-iron or heavy-duty skillet. When the oil is shimmering, shake off excess flour from ribs and brown them in the oil. Do not crowd. Adjust heat so flour does not burn. Turn the meat every 4 to 5 minutes to brown on all sides. Once browned, remove ribs and place in a Dutch oven or casserole just large enough for the ribs and sauce.

3. Drain excess oil from skillet. If the flour is burned, clean out the skillet; otherwise, keep all the brown bits, as they add flavor. Add onions and garlic and sauté over medium heat until just tender but not brown. Add strained marinade, tomatoes, Worcestershire, and rosemary. Bring to a simmer. Pour over ribs. Cover tightly with foil, then the lid if the pot has one. Braise in the oven for 2 1/2 hours, turning the meat once or twice, being careful to keep the bones and ribs intact. You should have plenty of sauce. If you don't, add beef broth.

4. Remove from oven, skim off accumulated fat, let cool, cover, and refrigerate for at least 1 day.

5. Remove a few hours before serving. Uncover and remove any hardened fat. Reheat in a 350° (176°C) oven for an hour before plating and serving.  

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About Molesini Wine Club

I created this recipe for the Molesini Wine Club to include in virtual tasting notes with wine shipments. Based in Cortona, Tuscany, the Molesini Wine Club features Italian wines that are usually unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers across Italy to ensure they acquire the best labels from small producers making exceptional boutique wines. Join them as they guide you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, select a tier that best suits their palate, and gain exclusive access to Italy's most stunning wines. As a member of the Molesini Wine Club, you become part of the Molesini family, and we invite you to join us in this experience. For more information, please visit the Molesini Wine Club website.