Italian Braised Short Ribs with Red Wine Sauce

When the cooler weather sets in, I always find myself reaching for those slow-cooked, comforting dishes that fill the kitchen with warmth and incredible aromas. In Italy, fall and winter are the seasons of braises—hearty cuts of meat simmered low and slow with wine, herbs, and vegetables until they become tender enough to fall off the bone. This style of cooking is especially popular in Northern Italy, where rich red wines like Barolo, Chianti, or Montepulciano are often used to deepen the flavor of the sauce.

These Italian Braised Short Ribs in Red Wine Sauce are a perfect example of that rustic tradition. The beef slowly soaks up all the earthy flavors of garlic, rosemary, thyme, and a bold red wine, creating a sauce that’s every bit as comforting as it is elegant. It’s the kind of meal that feels special enough for company but also works beautifully as a Sunday family dinner—especially served over creamy polenta, mashed potatoes, or wide ribbons of pappardelle to catch every last drop of the sauce.

Things to know about this Italian Braised Short Ribs with Red Wine Sauce

Best wine to use: Always cook with a wine you’d enjoy drinking. Italian reds like Barolo, Chianti, or Montepulciano give the sauce depth, but any good dry red will work.
Make-ahead friendly: Braised short ribs taste even better the next day as the flavors deepen. You can cook them a day ahead, then gently reheat before serving.
Serving suggestions: The Italian way is to pair braised meats with creamy polenta or wide pappardelle pasta, but mashed potatoes or crusty bread for dipping are just as delicious.
Leftovers: Shred leftover short rib meat and use it as a rich ragu over pasta or tucked into a hearty panini.
Cooking tip: Keep the heat low and slow—this style of Italian braise is all about patience, letting the wine and herbs transform the meat into something truly tender.
Looking for more cozy Italian comfort food? Try my creamy Italian sausage risotto for another hearty fall dinner, or my Spicy Italian sausage gnocchi soup. And if you love cooking with wine, you won’t want to miss my bone-in pork chop piccata for a quick weeknight favorite.

Italian Braised Short Ribs with Red Wine Sauce

Servings

4–6

Cook Time

Prep: 20 minutes
Cook: 3 hours
Total: ~3 hours 20 minutes

Ingredients

3–4 lbs bone-in beef short ribs
Salt & freshly ground black pepper
3 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tbsp tomato paste
2 cups dry Italian red wine (Barolo, Chianti, or Montepulciano)
2 cups beef stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves

Instructions

Season & sear the short ribs: Pat ribs dry and season generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear ribs on all sides until deep brown, about 3–4 minutes per side. Transfer to a plate.

Sauté the aromatics: In the same pot, add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic and tomato paste, stirring for 1 minute until fragrant.

Deglaze with wine: Pour in the red wine, scraping up browned bits from the bottom. Simmer 5 minutes to reduce slightly.

Add stock & herbs: Stir in beef stock, rosemary, thyme, bay leaves, and porcini mushrooms (if using). Return short ribs (and any juices) to the pot. The liquid should come about halfway up the ribs—add more stock if needed.

Braise low & slow: Cover and cook at 325°F (160°C) in the oven for 2½–3 hours, until the meat is fork-tender and falling off the bone.

Finish the sauce: Remove ribs to a platter and cover. Discard herb stems and bay leaves. Skim off excess fat from the sauce, then simmer uncovered for 5–10 minutes until slightly thickened. Adjust seasoning with salt and pepper.

Serve: Spoon sauce over the short ribs and serve with creamy polenta, mashed potatoes, or wide pappardelle pasta.