Wine Braised Short Ribs

wine braised short ribs on polenta

Wine Braised Short Ribs over creamy polenta rivals the best restaurant meal. The beef ribs cook low and slow in wine and aromatics that create an insanely flavorful gravy. Put away your knife, this beef is fork tender!

wine braised short ribs on polenta

Wine braised short ribs is the ultimate schmancy dinner.

Yes, short ribs are pricey, but I dare you to find a more delicious cut of beef. To me they’re more luxurious than steak, and the meat is meltingly tender. This is a meal made in heaven and absolutely restaurant quality.

I made these the other night and was reminded why short ribs are my favorites. I served them on a buttery, cheesy, polenta, but I could have just as easily done mashed potatoes, noodles, quinoa, or cauliflower rice.

Short ribs with wine gravy, on polenta

What you’ll need:

  • short ribs ~ you can use bone in, or boneless. Mine were bone in.
  • aromatics ~ onion, carrot, garlic, bay leaves, and herbs like thyme and sage
  • red wine ~ something you would drink, but nothing fancy. Mine was an $8.99 Merlot. Yes, two buck Chuck will work.
  • beef broth
  • flour, salt, pepper

It’s a simple lineup, but by the time it’s all done cooking you’ll be left with meat that yields to your fork and a powerfully flavored gravy that tastes like it came from a fine restaurant. When you start with red wine, you’re getting a HUGE head start in the flavor department. That’s what makes the difference in this recipe.

wine braised short ribs in gravy

Short Ribs are the ideal meal prep recipe

It’s a cliche, but some dishes really are better the next day, and short ribs are definitely one of them. The flavors seem to mingle and develop overnight. Especially for the cook, whose senses are blunted to all the complexities of the dish while they cook. You can appreciate it so much better the next day.

Decisions, decisions…what to serve short ribs over:

These short ribs are so fully flavored that you really want to pair them with something neutral.

  • mashed potatoes
  • polenta
  • noodles
  • winter squash or root vegetable puree
  • white beans
  • wilted spinach or kale
  • or all by themselves, with a vegetable side and crusty bread
wine braised short ribs on polenta

I clearly have a weakness for short ribs

wine braised short ribs over polenta
wine braised short ribs on polenta
5 from 16 votes

Wine Braised Short Ribs

Wine Braised Short Ribs over creamy polenta is restaurant quality. Fork tender ribs cook in wine and aromatics to make the best gravy!
Course dinner
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Yield 4 servings
Author Sue Moran


  • 3 lbs bone in short ribs
  • olive oil
  • salt and fresh cracked black pepper
  • 1 medium onion, diced
  • 2 carrots peeled and diced
  • 2 Tbsp flour
  • 1 heaping tablespoon tomato paste
  • 1 1/2 cups red wine (this is half a bottle)
  • 1 small bunch fresh thyme
  • 1 small bunch fresh sage
  • 2 bay leaves
  • 1 head garlic, cut in half horizontally
  • 2 cups beef stock


  • 3 cups water
  • 2 cups milk
  • 1 tsp salt
  • 1 cup polenta or yellow cornmeal
  • 2 Tbsp butter
  • 1/2 cup shredded cheddar cheese


  • Preheat the oven to 350F Season the ribs all over with salt and pepper.
    short ribs on a plate
  • Lightly coat the bottom of a heavy braising pot with oil. Heat to hot and then, working in batches, brown the ribs on all sides. Give them a few minutes per side to make sure they get nice and brown. Remove the ribs to a plate.
    browning short ribs
  • Add the onions and carrots to the pot and saute for a few minutes until they start to soften. Stir often, scraping up the browned bits from the bottom of the pan.
    sautéing onions and carrots
  • Add the flour and tomato paste and continue to cook and stir. It's ok if it starts to stick to the pan, but stir constantly for a minute or two and don't let it burn.
    sautéing vegetables for wine braised short ribs
  • Add the wine to the pan and then the short ribs. Bring to a boil, scraping the bottom of the pan as it heats. Lower the heat and gently boil for about 15 minutes, or until the wine has reduced by about 1/3.
    Wine braised short ribs in a pot
  • Add the herbs, garlic, and beef stock to the pot stir well. Bring up to a boil, then cover, and transfer the pot to the oven and cook for 2 1/2 to 3 hours. Tip: after about 30 minutes I check the pot, if it's gently simmering, great. But if it's rapidly boiling, turn down your heat to 325F.
    Aromatic herbs in a pot with short ribs
  • Remove the ribs, carefully, from the pot and set on a plate. They should be falling off the bone and fork tender.
  • Strain the gravy and discard the solids.
  • Serve the ribs, 2 per serving, on top of hot polenta and ladle with gravy. Garnish with fresh thyme (or parsley.) Tip: the gravy should be thin, but if you'd like it thicker, just boil it down in a saucepan until it reaches your desired thickness.
    wine braised short ribs on polenta

To make polenta

  • Bring the water, milk, and salt to a boil in a saucepan. Slowly sprinkle in the polenta, whisking constantly.
  • Lower the heat and cook, stirring often, for about 15 minutes, or until thick. You can partially cover the pot to protect against eruptions!
  • Remove from the heat, add in the butter and cheese and stir until melted. Check the seasonings.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Please rate this recipe!

  • Reply
    October 15, 2021 at 5:20 pm

    I think I forgot to comment the first time I made these short ribs. They were excellent! I’m making again on Sunday. I had never cooked short ribs before this and I was surprised when you said they were pricey. I buy beef from a local producer via a middle person several times a year. Several cuts are available in the package but the seller has extras of some things. When I inquired about what was available, she mentioned short ribs and I decided to try them. They were free! She said the producer considers them throwaway! I don’t want to be greedy but I’ll take all she has in the future.

  • Reply
    Valerie Nielsen
    April 25, 2021 at 7:37 pm

    5 stars
    Hi Sue, I want to make the short ribs Saturday then take to my Mother’s on Sunday. Do you suggest completing through step 8, then refrigerate meat and sauce separately? Then once at my mom’s combine and reheat? Thank you, Valerie

    • Reply
      Sue Moran
      April 26, 2021 at 5:32 am

      Hey Valerie ~ in this case I’d say go ahead and make the whole dish. Meat like this just gets better the second day, and it will reheat fine. The only thing you might need to do is add additional liquid if necessary.

      • Reply
        May 3, 2021 at 7:26 pm

        Thank you! Sunday was the first time I’ve been able to visit my 88 year old in months, followed recipe exactly and it was a huge success!

        • Reply
          Sue Moran
          May 4, 2021 at 4:43 am

          I’m so glad Valerie, I haven’t seen my dad in over a year, but now that I’m vaccinated I’ll be visiting, what a relief!

  • Reply
    Kim Jamison
    January 27, 2021 at 4:20 pm

    5 stars
    Made it tonight. Never made them before. Served over Greek yogurt mashed potatoes. Have a pic but not able to cure out how to upload. Great recipe!

    • Reply
      Sue Moran
      January 27, 2021 at 5:51 pm

      Oh Kim those mashed potatoes sound delish!

  • Reply
    December 20, 2020 at 11:38 am

    Very excited to try this recipe today. But why does it say cook time 3 minutes? 😀

    • Reply
      December 20, 2020 at 12:27 pm

      That’s 3 hours, corrected.

  • Reply
    November 16, 2020 at 1:01 pm

    5 stars
    This was fantastic! Thanks for the recipe. I put most of the carrots back into the gravy. Next time I make this I’ll peel the garlic cloves so I don’t have to deal with straining out the peels.

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