If you’re craving a dish that embodies comfort, richness, and a touch of rustic elegance, then you are going to fall head over heels for these Braised Short Ribs (with Red Wine & Mushrooms). This hearty meal brings together tender, fall-off-the-bone beef, earthy mushrooms, and a luscious red wine sauce that simmers for hours to build deep, satisfying flavors. Each bite feels like a warm embrace, perfect for gathering around the table with loved ones or impressing guests with your culinary skills. Whether it’s a special occasion or a cozy weekend dinner, this recipe is a celebration of slow-cooked goodness that highlights the magic of simple ingredients transformed through patience and love.

Braised Short Ribs (with Red Wine & Mushrooms) Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may seem straightforward, but each one plays an essential role in crafting the luscious layers of flavor and texture that make Braised Short Ribs (with Red Wine & Mushrooms) unforgettable. From aromatic herbs that elevate the richness of the beef to the earthy mushrooms that add depth and texture, every component is a must-have.

5 lb bone-in beef short ribs (8 ribs): The star of the dish, these ribs have just the right amount of fat and connective tissue to become melt-in-your-mouth tender.
Kosher salt and freshly ground black pepper: Simple seasoning that enhances the natural beef flavors and balances the richness.
3 tablespoons olive oil: For beautifully searing the ribs and sautéing vegetables to deepen flavor.
1 large yellow onion (diced): Adds a subtle sweetness and foundational flavor to the braising liquid.
3 large carrots (peeled and diced): Offer a touch of natural sweetness and texture contrast.
2 stalks celery (chopped): Provide an aromatic base and a bit of earthiness.
4 cloves garlic (minced): Gives a bright, pungent layer that complements both meat and wine.
Small handful of fresh thyme: Brings herbal brightness and complexity.
2 sprigs fresh rosemary: Imparts a piney, savory aroma that lifts the dish.
2 bay leaves: Introduce subtle earthy notes perfect for slow cooking.
3 tablespoons tomato paste: Adds acidity and a rich umami boost.
2 cups dry red wine (Cabernet Sauvignon or Pinot Noir): The heart of the braising liquid, adding depth, fruitiness, and sophistication.
1 tablespoon Worcestershire sauce: Enhances savory umami flavors and ties the sauce together.
3 cups low-sodium beef stock (more if needed): Keeps the meat moist and infuses the sauce with meaty richness.
8 ounces cremini mushrooms (halved or quartered): Their earthiness perfectly complements the wine and beef.
Fresh parsley (roughly chopped for garnish): Adds a fresh, vibrant pop of color and flavor at the end.

How to Make Braised Short Ribs (with Red Wine & Mushrooms)

Step 1: Preparing and Searing the Ribs

Start by preheating your oven to 325 degrees to create that perfect low-and-slow cooking environment. Pat the ribs dry—this step is key for getting a beautiful brown crust. Season them generously with kosher salt and freshly ground black pepper. Heat olive oil in a substantial Dutch oven and sear the ribs on all sides until deeply browned. This creates layers of flavor through caramelization and seals in the juices for tender results.

Step 2: Building the Flavor Base

Once the ribs are set aside, use the same pot to cook diced onions, celery, and carrots until the onions soften and start to turn translucent. These aromatic vegetables create a savory foundation. Add minced garlic, thyme, rosemary, and bay leaves to infuse the dish with herbal brightness. The one-minute cook time here releases the essence of the herbs and garlic without burning.

Step 3: Adding Tomato Paste and Wine

Stir in the tomato paste next, letting it cook down for a couple of minutes until its color deepens slightly—this intensifies its flavor and brings a subtle sweetness that balances the overall richness. Pour in the red wine and Worcestershire sauce, scraping up any browned bits from the pan; these bits pack tons of flavor. Simmer the wine until it reduces by half, concentrating its fruity, acidic notes that perfectly complement the beef.

Step 4: Braising the Beef

Add the beef stock and nestle the seared ribs back into the Dutch oven with any juices that collected. Bring everything to a gentle simmer, adding more stock if necessary to just cover the ribs. Cover the pot and transfer it to the oven. Let the magic happen as the ribs braise for 2 ½ to 3 hours until the meat is incredibly tender and nearly falls off the bone—a sure sign you’re on the right track.

Step 5: Sautéing Mushrooms and Final Touches

About 30 minutes before the ribs finish cooking, sauté the cremini mushrooms in olive oil until golden and their moisture evaporates. Stir these savory morsels into the pot to mingle with the meat and enrich the sauce. Once done, discard the herb stems and bay leaves, and if you prefer, skim off any excess fat for a lighter sauce. Optionally, you can remove the ribs and vegetables to simmer the sauce on the stovetop for a few minutes to thicken before returning everything back.

How to Serve Braised Short Ribs (with Red Wine & Mushrooms)

Garnishes

Freshly chopped parsley sprinkled over the top adds a burst of color and a fresh, herbal note that cuts through the deep flavors. Consider a light drizzle of good quality olive oil or a sprinkle of flaky sea salt to enhance the final presentation and taste.

Side Dishes

The richness of Braised Short Ribs (with Red Wine & Mushrooms) calls for creamy, comforting sides. Think roasted garlic mashed potatoes for a velvety counterpoint or creamy parmesan garlic orzo for an elegant twist. Buttered noodles or soft polenta also soak up the luscious sauce beautifully, making every bite unforgettable.

Creative Ways to Present

For a show-stopping dinner, plate the short ribs atop a fluffy bed of buttery polenta, then spoon over the rich mushroom and red wine sauce. Alternatively, serve them alongside roasted root vegetables for a rustic vibe, or even shred the meat slightly to pile onto toasted baguette slices as a decadent appetizer. The possibilities are endless when this dish is the star.

Make Ahead and Storage

Storing Leftovers

Leftover braised short ribs taste just as spectacular the next day once the flavors have melded even further. Store them in an airtight container in the refrigerator for up to 4 days. The sauce often thickens beautifully overnight, making reheating a delight.

Freezing

This dish freezes wonderfully. For best results, cool the ribs completely before transferring them to a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and gently reheat to preserve that tender texture and deep flavor.

Reheating

Reheat Braised Short Ribs (with Red Wine & Mushrooms) slowly on the stovetop over low heat, adding a splash of beef stock or water if the sauce has thickened too much. This method keeps the meat moist and ensures the sauce regains its luscious consistency. Avoid microwaving if possible to retain the best texture.

FAQs

Can I use boneless short ribs for this recipe?

Absolutely! Boneless short ribs will work just fine, although bone-in ribs tend to deliver extra flavor and help keep the meat tender during braising. If using boneless, be sure to monitor the cooking time as it may be slightly shorter.

What kind of red wine should I use?

Dry red wines like Cabernet Sauvignon or Pinot Noir are perfect because they offer robust flavors without overpowering the dish. Avoid cooking wines or very cheap bottles, as the taste will concentrate during braising.

Can I make Braised Short Ribs (with Red Wine & Mushrooms) in a slow cooker?

Yes! After searing the ribs and sautéing veggies on the stove, transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the meat is tender. Add the mushrooms toward the end to keep their texture intact.

How do I know when the ribs are done?

You’ll want the ribs to be fork-tender and easy to pull apart. This usually takes about 2 ½ to 3 hours in a 325-degree oven but can vary depending on the thickness of your ribs. The meat should practically fall off the bone.

Can I skip the mushrooms if I don’t like them?

While the mushrooms add wonderful earthiness and texture to the dish, you can omit them if they’re not your favorite. Consider adding extra carrots or pearl onions to keep the medley interesting.

Final Thoughts

Making Braised Short Ribs (with Red Wine & Mushrooms) is truly a labor of love that rewards you with a dinner so rich, tender, and flavorful it feels like a special occasion every time. I can’t recommend this recipe enough for those moments when you want to treat yourself and your guests to something extraordinary yet comforting. Give it a try—you might just find your new favorite go-to dish for celebrations or simply to savor the joy of good food shared with good company.