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Braised Short Ribs

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Braised Short Ribs are a rich and savory dish where beef short ribs are slowly cooked until they’re fall-off-the-bone tender, infused with deep, complex flavors from a robust braising liquid. Perfect for a cozy dinner or a special occasion, this hearty recipe brings restaurant-quality results right to your kitchen.

Why You’ll Love This Recipe

Braised short ribs are pure comfort food. The slow cooking process transforms a tough cut of meat into something incredibly tender and flavorful. The sauce becomes rich and velvety, perfect for spooning over mashed potatoes, creamy polenta, or buttery noodles. It’s a one-pot wonder that tastes even better the next day, making it great for leftovers or entertaining.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Bone-in beef short ribs
  • Olive oil
  • Onion
  • Carrots
  • Celery
  • Garlic
  • Tomato paste
  • Red wine
  • Beef broth
  • Worcestershire sauce
  • Fresh rosemary
  • Fresh thyme
  • Bay leaves
  • Salt
  • Black pepper
  • All-purpose flour (optional, for thickening)

directions

this recipe
  1. Preheat the oven to 325°F (163°C).
  2. Pat the short ribs dry and season them with salt and pepper.
  3. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
  4. In the same pot, add diced onion, carrots, and celery. Sauté until softened (about 5–7 minutes).
  5. Add garlic and tomato paste, cooking for 1–2 minutes until fragrant.
  6. Pour in the red wine, scraping up any brown bits from the bottom. Let it simmer for 5 minutes to reduce slightly.
  7. Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir to combine.
  8. Return the short ribs to the pot, submerging them in the liquid.
  9. Cover the pot and transfer it to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender.
  10. Optional: Skim off excess fat and reduce the sauce on the stovetop for a thicker consistency. You can also whisk in a slurry of flour and water if desired.
  11. Serve hot over mashed potatoes, polenta, or your favorite starch.

Servings and timing

Servings: 4–6
Prep Time: 20 minutes
Cook Time: 2.5–3 hours
Total Time: About 3 hours 20 minutes

Variations

  • Wine-Free Version: Use more beef broth and a splash of balsamic vinegar or grape juice instead of red wine.
  • Slow Cooker Method: After searing and sautéing, transfer everything to a slow cooker and cook on LOW for 8 hours or HIGH for 4–5 hours.
  • Boneless Option: Use boneless short ribs if preferred, though bone-in provides richer flavor.
  • Spicy Twist: Add a pinch of red pepper flakes or a splash of hot sauce.
  • Asian-Inspired: Swap wine for soy sauce and mirin, add ginger, and finish with sesame oil.

storage/reheating

Store leftover short ribs in an airtight container in the fridge for up to 4 days. The flavor improves after sitting overnight. To reheat, warm in a covered pot over low heat or microwave in short intervals, adding a splash of broth if needed. You can also freeze for up to 3 months—thaw overnight in the fridge before reheating.

FAQs

Can I use boneless short ribs?

Yes, but bone-in short ribs tend to offer more flavor and richness to the dish.

What’s the best wine for braising short ribs?

A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works great. Avoid overly sweet wines.

Can I make this ahead of time?

Definitely. Braised short ribs taste even better the next day. Reheat gently and serve.

Do I have to sear the short ribs?

Searing adds depth of flavor and helps develop the sauce. It’s highly recommended.

Can I make this without alcohol?

Yes, substitute the wine with extra beef broth and a tablespoon of balsamic vinegar or red wine vinegar.

What should I serve with braised short ribs?

Mashed potatoes, creamy polenta, or egg noodles are classic pairings. Roasted vegetables or crusty bread also work well.

How do I thicken the sauce?

Let it simmer uncovered on the stovetop after braising to reduce. You can also whisk in a flour or cornstarch slurry.

Can I use a different cut of beef?

Chuck roast or beef shanks can work, but short ribs are ideal for this style of braising.

How do I know when the short ribs are done?

They should be extremely tender and easy to pull apart with a fork after about 2.5 to 3 hours in the oven.

Is this dish freezer-friendly?

Yes, braised short ribs freeze well. Let them cool, store in an airtight container, and freeze for up to 3 months.

Conclusion

Braised Short Ribs are a comforting, flavor-packed dish that feels gourmet without requiring fancy techniques. With just a bit of prep and a few hours in the oven, you’ll have a deeply satisfying meal that’s perfect for impressing guests or simply treating yourself to something special. Once you try it, it’s sure to become a favorite.

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Braised Short Ribs

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 4–6 servings
  • Category: Dinner
  • Method: Braising
  • Cuisine: American
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Description

These braised short ribs are fall-off-the-bone tender and full of savory, slow-cooked flavor. Simmered in a red wine and beef broth sauce with garlic, herbs, and veggies, they’re the kind of meal that tastes like it took all day—because it did (but it’s worth it).

Ingredients

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • 1 medium onion, chopped

  • 2 carrots, peeled and chopped

  • 2 celery stalks, chopped

  • 4 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 2 cups beef broth

  • 1 1/2 cups dry red wine

  • 1 tablespoon Worcestershire sauce

  • 2 sprigs fresh rosemary

  • 3 sprigs fresh thyme

  • 2 bay leaves

Instructions

  1. Preheat oven to 325°F (160°C).

  2. Pat short ribs dry and season with salt and pepper.

  3. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear ribs on all sides until browned, about 2–3 minutes per side. Remove and set aside.

  4. In the same pot, add onions, carrots, and celery. Cook for 5–7 minutes until softened.

  5. Stir in garlic and tomato paste, cooking for 1–2 minutes.

  6. Pour in red wine to deglaze the pan, scraping up the brown bits. Let simmer for 5 minutes.

  7. Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir well.

  8. Return short ribs to the pot, making sure they’re mostly submerged in the liquid.

  9. Cover and bake in the oven for 2.5 to 3 hours, or until meat is fork-tender.

  10. Remove ribs and skim fat from the sauce. Simmer sauce on the stove if you want it thicker.

  11. Serve ribs with mashed potatoes, polenta, or crusty bread.

Notes

  • You can make this a day ahead—the flavor gets even better!

  • Don’t skip the sear—it builds the base of the sauce.

 

  • If you don’t have red wine, sub in extra beef broth and a splash of balsamic vinegar.

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