This red wine braised short ribs recipe is one of those dishes that immediately turns an ordinary evening into a special occasion. I first developed this version one chilly November when I wanted something rich, slow-cooked, and full of depth without being fussy. The ribs braise for hours in a Chianti-based marinade perfumed with rosemary, thyme and whole spices; the long, gentle cook renders the meat meltingly tender while concentrating the wine and aromatics into a glossy sauce. It’s the kind of dish that fills the house with warm, savory aromas and draws everyone to the table.

What I love most is the balance between savory, herbal, and umami elements: the bittersweet tannins from the red wine, the earthy mushrooms that finish the dish, and the caramelized vegetables that create a rounded base. I often make this for dinner parties because the hands-on time is modest but the payoff is enormous — guests arrive to a home that smells irresistible and leave talking about the sauce. This version leans toward Italian flavors thanks to the Chianti and rosemary, but it’s flexible, reliably comforting, and built to highlight good-quality short ribs.

Ingredients

• Short ribs: Use well-marbled beef short ribs, about 3 1/2 pounds total. Look for meaty cross-cut ribs; they braise into silky, glossy pieces when cooked low and slow.
• Dry red wine: 3 1/2 cups of Chianti or another dry red. A mid-priced, balanced bottle gives rich tannins and acidity that concentrate during braising.
• Herbs and whole spices: Fresh rosemary and thyme add bright evergreen notes; whole juniper berries, whole cloves and white peppercorns give a subtle aromatic backbone.
• Aromatics: Onion, carrots, parsnip, and optional celery form the braising base — these soften and caramelize to deepen the sauce.
• Beef broth: One cup of low-sodium beef broth to add savory depth without overpowering the wine reduction.
• Mushrooms and shallot: A large portobello plus a 10-ounce package of sliced button mushrooms and one shallot provide an earthy, meaty finish.
• Olive oil and salt: A tablespoon of olive oil for browning and 1 teaspoon coarse salt in the marinade; adjust final seasoning to taste before serving.

Instructions

Make the marinade: Combine the garlic, rosemary sprigs, thyme, white peppercorns, whole cloves, juniper berries, coarse salt and 3 1/2 cups dry red wine in a large saucepan. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to bloom the spices. Let the mixture cool slightly so it won’t shock the meat when added. Marinate the ribs: Place the short ribs into a large resealable plastic bag or nonreactive container. Pour the cooled marinade over the ribs, squeeze out excess air, and seal. Refrigerate at least 6 hours or ideally overnight so the flavors penetrate the meat. Preheat and prep: Preheat the oven to 275°F (convection) or 300°F (conventional). When ready to braise, remove the ribs from the marinade and set the marinade aside. Scrape off any large herb clumps clinging to the ribs. Reserve three garlic cloves and a rosemary sprig from the marinade, and mince them for the braise. Strain the marinade: Strain the reserved marinade through a fine-mesh sieve set over a bowl to remove whole spices and herb bits. This strained liquid will be used for braising and building the sauce — it carries concentrated wine flavor without gritty bits. Sauté the vegetables: Heat 1 tablespoon olive oil in a large oven-safe Dutch oven over medium heat. Add the finely diced onion, carrots, parsnip and optional celery. Cook until softened and beginning to brown, about 8–10 minutes, stirring occasionally to develop sweetness. Brown the ribs: Increase heat to medium-high, add the short ribs to the pot, and brown all sides, turning every few minutes. Browning creates fond that adds deep flavor to the sauce — take time to get good color without burning. Braise: Add 1 cup beef broth, the minced rosemary and garlic, and 1 1/2 cups of the reserved strained marinade to the Dutch oven. Bring to a simmer on the stovetop, then cover and move to the oven. Braise for at least 3 hours at 275°F, checking every hour to ensure liquid remains; the meat should be falling-off-the-bone tender. Prepare the mushrooms: About 30 minutes before the ribs finish, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the chopped shallot until translucent, about 3–4 minutes. Add the portobello and sliced button mushrooms and cook until they release moisture and begin to brown, about 6–8 minutes. Finish and combine: When the ribs are tender, remove the Dutch oven from the oven. Using a ladle, remove a cup or two of braising liquid and stir into the mushroom skillet; cook until the mushroom liquid mostly reduces and the mushrooms are glossy. Remove ribs to a platter, shred the meat from the bones and discard excess fat, then return the chopped meat to the pot. Stir the mushrooms into the meat and simmer on low for 5–10 minutes to marry flavors and slightly reduce the sauce. Serve: Spoon the meat and mushrooms over buttered egg noodles or creamy mashed potatoes. Use a slotted spoon to place beef and mushrooms on the plate, then drizzle additional sauce from the pot over everything. Pair with a glass of the same Chianti used for cooking.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The sauce firms when chilled — reheat gently over low heat on the stovetop with a splash of beef broth or water to loosen it and avoid scorching. This dish freezes very well for up to 3 months; cool completely, portion into freezer-safe containers and thaw overnight in the refrigerator before reheating. When reheating from frozen, transfer to the refrigerator the day prior, then finish on low heat, stirring occasionally until steaming through.

Ingredient Substitutions

If you don’t have Chianti, use another full-bodied dry red such as Cabernet Sauvignon or Merlot — avoid very oaky or sweet wines. Swap juniper berries for a bay leaf and a couple extra peppercorns if unavailable. For a lighter profile, replace half the beef broth with low-sodium chicken stock, though the beefy depth will be slightly reduced. If you prefer a lower-sodium dish, omit added salt in the marinade and adjust seasoning at the end.

Serving Suggestions

Serve these short ribs over creamy mashed potatoes, buttered egg noodles, or soft polenta to absorb the luscious sauce. Add a side of roasted root vegetables or a simple green salad dressed with lemon vinaigrette to cut the richness. Garnish with chopped fresh parsley and a sprinkle of flaky sea salt for brightness and texture. For wine pairing, serve the same Chianti or a medium-bodied red with moderate tannin.

Cultural Background

Braising meat in wine is a classic technique across European cuisines, with Italian and French traditions both celebrating slow-cooked cuts. Using Chianti draws on central Italian flavors where tomato- and wine-based braises are common. The combination of aromatics, red wine and long braising time echoes dishes like brasato al vino rosso and daube, each reflecting regional ingredient availability and centuries-old methods for transforming economical, collagen-rich cuts into elegant fare.

Seasonal Adaptations

In colder months, this braise is perfect — the long cook time and rich sauce feel like winter comfort food. For spring or summer, lighten the dish by braising a shorter time and finishing with bright acidic elements such as a little lemon zest or a splash of bright vinegar in the final sauce. Swap heavier sides for buttered couscous or grilled polenta cakes to make the plate feel lighter while preserving the core flavors.

Meal Prep Tips

Make the braise a day ahead: cook the ribs fully, cool, then refrigerate overnight. Before serving, remove excess solidified fat from the top, reheat slowly, and finish with freshly sautéed mushrooms. Portion into shallow containers for lunches; the sauce keeps the meat moist during reheating. When entertaining, braise the day before and schedule 30–40 minutes on the day to finish mushrooms and rewarm so you can focus on sides and plating.

There’s a special joy in serving a dish that was tended to patiently and rewarded with depth and silkiness of texture. Whether for a quiet Sunday family meal or a festive gathering, these braised short ribs are reliably satisfying — a timeless expression of slow cooking done right.