Cozy Fall Red Wine Short Ribs with Creamy Risotto

Slow-braised short ribs with red wine and herbs, paired with creamy risotto—the ultimate cozy fall comfort meal.

There’s something about braised short ribs that feels like a warm hug on a plate. When I made these red wine-braised short ribs with risotto, I wanted them to be fall-apart tender, rich in flavor, and just the kind of dish you’d remember long after. Paired with creamy risotto, this meal is all about slow-cooked comfort and indulging in some well-deserved goodness!

What’s with all the hype around short ribs?

Short ribs come from the lower portion of the cow's ribcage, near the brisket. They are well-marbled, which means they’re packed with flavorful fat that breaks down as the meat cooks, making it tender and juicy. That marbling is one reason why short ribs can be a bit pricey, but let me tell you, they’re worth every penny! When choosing short ribs, I like to look for a good amount of marbling—those streaks of white fat running through the meat are what make them so melt-in-your-mouth tender.

If short ribs are out of budget, it’s perfectly fine to use chuck roast as a substitute. It’s also a beautifully marbled cut and works great for braising, giving you that same tender, flavorful bite. Honestly, I often buy my short ribs when they’re on sale—usually from Whole Foods or my local farmers market—so don’t hesitate to grab them when you see a good deal!

The Magic of Fresh Herbs

Now, let’s talk about fresh herbs. I always use a fresh herb bouquet for this recipe, and I’m not subtle about it either. I like to go big—using lots of rosemary, thyme, and parsley—and bundle them all together with butcher’s twine. This way, the herbs infuse their flavor throughout the entire dish without scattering all over. You don’t have to be as dramatic as I am with the herbs, but trust me, the freshness really makes a difference. The bouquet gives this dish that deep, aromatic flavor that dried herbs just can’t match.

No Measurements, Just Heart

If you’ve cooked with me before, you know I don’t really measure things—I measure with my heart! I’ve done my best to give you precise measurements, but please feel free to adjust based on your own taste. This is your dish as much as it is mine—so feel free to play and make it your own!

Notes:

I like to use a dutch oven for this recipe since it can go straight from the stove top and into the oven. If you don’t have a dutch oven available that’s okay! We work with what we got! Complete the first half of the recipe on the stovetop, and then transfer to an oven safe dish for braising!

Let’s get to the good stuff!

INGREDIENTS:

For the Short Ribs:

• 6-9 short ribs (more or less depending on the number of people you’re feeding)

• Salt and pepper

• Olive oil

• 1 yellow onion, diced

• 3-4 carrots, peeled and diced

• 5-6 celery stalks, diced (try to use equal amounts of celery and carrots)

• 6 cloves of garlic, minced or whole

• 1/4 cup tomato paste

• 1 bottle of red wine (I almost always use a Cabernet Sauvignon!)

• 2 liters beef stock (you may use less depending on the size of your pot, but it's good to have extra on hand)

• 8-10 sprigs of fresh thyme

• 4-8 sprigs of fresh rosemary

• 10-15 sprigs of parsley

For the Risotto:

• 1 1/2 cups Arborio rice

• 1 large shallot, finely chopped

• 2 tablespoons olive oil or butter

• 1/2 cup dry white wine

• 5 cups chicken or vegetable stock, kept warm

• 1/2 cup grated Parmesan cheese

• Salt and pepper to taste

• Optional: 2 tablespoons butter for extra creaminess

Instructions:

Step 1: Prep and Sear the Short Ribs

1. Season the Ribs: Generously season the short ribs with salt and pepper on all sides. Use as much as you think and then add a little more!

2. Sear: Heat a heavy-bottomed pot or Dutch oven over medium-high heat, adding enough olive oil to coat the bottom. When the oil shimmers, sear the short ribs on ALL sides until they’re deeply browned, about 3-4 minutes per side. Browning is key to developing flavor, so take your time here. Once seared, set the ribs aside. They always look stunning after a good sear!

Step 2: Create the Braising Base

1. Cook the Veggies: In the same pot, add the diced onion, carrots, and celery, cooking until the onions become translucent and the carrots soften (about 5-6 minutes). Add the garlic and cook for another minute until fragrant.

2. Tomato Paste: Stir in the tomato paste and let it cook for a couple of minutes until it darkens slightly.

3. Deglaze: Pour in half the bottle of red wine, scraping up all the browned bits stuck to the bottom. Let the wine reduce by about 50-60%.

Step 3: Braise the Short Ribs

1. Add Ribs and Liquid: Return the short ribs to the pot, nestling them in with the veggies. Pour in half of what’s left of the red wine (or a little more if you’re like me) and enough beef stock to almost cover the ribs.

2. Add Herbs: Tie the thyme, rosemary, and parsley together with butcher’s twine to make a bouquet garnish and add it to the pot.

3. Braise: Cover the pot and transfer to a preheated oven at 285°F. Let it braise for 3-4 hours—the longer, the better for those fall-apart ribs.

Step 4: Make the Risotto

1. Sauté the Shallot: While the short ribs are finishing up, heat olive oil or butter in a large skillet over medium heat. Add the finely chopped shallot and cook until translucent.

2. Toast the Rice: Add the Arborio rice and stir for about 2 minutes until lightly toasted.

3. Deglaze with Wine: Pour in the white wine and stir until it’s mostly absorbed by the rice.

4. Add Warm Stock: Start adding the warm stock one ladle at a time, stirring frequently. Let each ladle absorb before adding the next. This should take about 18-20 minutes, until the rice is tender but still has a slight bite.

5. Finish with Cheese: Stir in the Parmesan cheese. For extra creaminess, add a couple of tablespoons of butter. Season with salt and pepper.

Step 5: Bring It All Together

• Serve: Spoon a generous portion of risotto onto each plate and top with one or two short ribs. Spoon some of that rich red wine sauce over everything—you can even reduce the sauce a bit more on the stovetop to make it extra thick and luscious.

• Garnish: A little fresh parsley on top adds color and brightness.

Leftovers That Get Better with Time

If you’re lucky enough to have leftovers, the great news is that they taste even better the next day. The flavors have more time to meld together, making every bite even richer!

Wine Pairings I love:

1. Cabernet Sauvignon: Since you’re cooking with it, it’s an easy choice. Its bold tannins match the richness of the dish.

2. Malbec: Juicy dark fruit notes and a touch of spice make Malbec a great pairing.

3. Barolo: For a splurge, Barolo’s earthy complexity beautifully complements the tender short ribs.

A Note from My Kitchen to Yours

I’ve been having so much fun sharing my love for cooking with all of you! Cooking has always been my way of showing love—it’s how I care for my family, my friends, and now, all of you. To be able to pass on these recipes, along with all the little quirks and details that make them mine, has been incredibly rewarding. So whether you’re cooking for loved ones or just for yourself, know that there’s a lot of love that goes into every dish. And that’s what makes it so special!