When you’re craving a meal that feels both rustic and luxuriously comforting, these Braised Short Ribs deliver every single time. Imagine tender beef that practically falls off the bone, cloaked in a rich, aromatic sauce layered with red wine, herbs, and classic vegetables. Whether it’s a cozy family Sunday or a dinner party where you want your guests to swoon, Braised Short Ribs are always a showstopper. Every bite feels like a warm embrace, making this dish a heart-stealing favorite for both seasoned cooks and novices alike.

Braised Short Ribs Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Braised Short Ribs is how a handful of simple, thoughtfully chosen ingredients come together to create deep, memorable flavor. Each plays a distinct role: from building richness, adding sweetness, to giving the finished dish its glossy, irresistible sauce.

4 pounds bone-in beef short ribs: Look for meaty, well-marbled ribs for the juiciest, most flavorful results.
Salt and black pepper to taste: Essential for seasoning and bringing out every savory note in the beef.
2 tablespoons olive oil: Perfect for achieving that crave-worthy golden sear on the ribs and starting the flavor base.
1 large onion (chopped): Provides natural sweetness and depth—don’t skip this classic!
2 carrots (peeled and chopped): Offer a hint of earthiness and color to the sauce.
2 celery stalks (chopped): Lends subtle aromatic complexity—it’s the backbone of so many comforting braises.
4 cloves garlic (smashed): Turns mellow and sweet as it cooks, infusing the sauce with irresistible aroma.
2 tablespoons tomato paste: Adds concentrated richness and helps give that gorgeous, lingering finish to the sauce.
1 cup dry red wine: Choose something tasty enough to drink—the flavor concentrates, so it matters!
3 cups beef broth: Deepens the savory umami that makes this dish so warming.
2 sprigs fresh thyme: Brings a bright, herbal note that balances out the richness.
2 sprigs fresh rosemary: Just enough to infuse a woodsy, aromatic lift to every bite.
2 bay leaves: Quietly does its job in the background, enhancing the complexity of the braising liquid.

How to Make Braised Short Ribs

Step 1: Prep and Season the Short Ribs

Start by patting the short ribs completely dry with paper towels—this is the secret to that irresistible caramelized crust! Season them generously with salt and pepper on every side. Don’t be bashful here; a robust sprinkle sets the stage for big flavor once they hit the pot.

Step 2: Sear the Ribs

Heat the olive oil in a large Dutch oven or any oven-safe pot over medium-high heat. Once the oil shimmers, sear the short ribs in batches for 2 to 3 minutes per side, letting each side develop a deep brown color. Transfer the browned ribs to a plate as you work—taking time here pays off with richer, more complex sauce later.

Step 3: Build the Flavor Base

Reduce the heat to medium and toss in the chopped onion, carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until they soften and just start to caramelize. Add the smashed garlic and tomato paste, cooking for another minute or two until tantalizingly fragrant.

Step 4: Deglaze and Reduce

Pour in the dry red wine to deglaze the pot, making sure to scrape up all the browned bits stuck to the bottom—these are pure gold for flavor! Let the mixture simmer gently for 5 minutes to cook down and concentrate the wine, which melds perfectly with the vegetables.

Step 5: Add Liquids and Herbs

Stir in the beef broth, tuck in the thyme, rosemary, and bay leaves, then return the short ribs (and any accumulated juices) to the pot. Nestle the ribs so they’re mostly submerged in the flavorful broth and veggies—the more contact, the better the braise.

Step 6: Slow Braise in the Oven

Cover the pot tightly and transfer it to the preheated oven. Let the Braised Short Ribs cook for 2 and a half to 3 hours, until the beef is meltingly tender and practically falling off the bone. The aroma alone is reason enough to gather everyone at the table!

Step 7: Finish and Serve

Carefully remove the short ribs and tent them with foil to stay warm. Discard the herb stems and bay leaves from the pot. Skim off any excess fat from the surface of the sauce. If you’d like a thicker sauce, simmer it on the stove for a few minutes more. Then, spoon the luscious sauce over your ribs and dive in!

How to Serve Braised Short Ribs

Garnishes

A sprinkle of freshly chopped parsley adds a pop of color and a bright note that really wakes up the dish. If you’re feeling fancy, a little lemon zest or even a pinch of flaky sea salt can provide a subtle burst of flavor right before serving.

Side Dishes

Braised Short Ribs shine when nestled atop a creamy bed of mashed potatoes, soft pillows of polenta, or silky buttered noodles. These starchy sides soak up every drop of the rich, savory sauce and make for the ultimate comfort food experience. Add a side of simple steamed green beans or roasted root veggies for color and balance.

Creative Ways to Present

For a modern twist, try shredding the short ribs and piling them onto crusty bread for decadent sandwiches, or serving the saucy meat over risotto for your own gourmet spin. Individual ramekins topped with a buttery puff pastry “lid” also create a stunning dinner party centerpiece.

Make Ahead and Storage

Storing Leftovers

Any leftover Braised Short Ribs can be cooled to room temperature, then tucked away in an airtight container in the fridge for up to three days. In fact, they taste even better the next day as the flavors have a chance to meld and intensify.

Freezing

For longer storage, let the ribs and sauce cool completely before transferring to freezer-safe containers or bags. Tuck them into your freezer and they’ll keep beautifully for up to three months. This makes it easy to bring a hearty, homemade dinner to your table on those busy nights!

Reheating

Reheat Braised Short Ribs gently in a covered pot on the stovetop over low heat until warmed through, adding a splash of broth or water if needed to loosen the sauce. Alternatively, pop them in a covered dish in a moderate oven until hot. Don’t forget to skim any solidified fat before reheating for best texture.

FAQs

Can I make Braised Short Ribs without wine?

Absolutely! Simply swap the red wine for extra beef broth and a small splash of balsamic vinegar for that subtle tang and depth. You’ll still get a deeply flavored sauce that’s perfect for everyone at the table.

What’s the best cut of beef for this recipe?

Bone-in beef short ribs are ideal because the bones and marbling provide unbeatable flavor and help keep the meat wonderfully moist and tender throughout the long braise.

Can I prepare Braised Short Ribs in advance?

Yes—Braised Short Ribs are a make-ahead dream! In fact, letting them rest overnight in the fridge allows the flavors to marry and deepen. Just skim the chilled fat from the sauce before reheating and serving.

What should I do if my sauce is too thin?

Simmer the sauce uncovered on the stovetop for several minutes after removing the ribs. This will reduce and thicken it, concentrating the flavors so every spoonful is rich and velvety.

Can I use a slow cooker instead of the oven?

You sure can! After searing the ribs and sautéing the veggies, transfer everything to your slow cooker. Cook on low for 7 to 8 hours, or until the meat is fall-apart tender. The result is every bit as comforting as the oven version.

Final Thoughts

If you’re looking for a meal that feels as comforting as it is impressive, I can’t recommend these Braised Short Ribs enough. They strike the perfect balance of cozy, rich, and celebration-worthy—a true labor of love that repays you with every fork-tender bite. Give this recipe a try, and you might just discover your new favorite way to gather everyone around the table.

Braised Short Ribs Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 3 hours 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Tender and flavorful braised short ribs cooked to perfection in a rich red wine sauce. This comforting dish is ideal for a cozy dinner at home or a special occasion.

Ingredients

Scale

Short Ribs:

4 pounds bone-in beef short ribs
Salt and black pepper to taste
2 tablespoons olive oil

Vegetables:

1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, smashed
2 tablespoons tomato paste

Additional:

1 cup dry red wine
3 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

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Instructions

Preheat and Season: Preheat oven to 325°F (165°C). Season short ribs with salt and pepper.
Sear Ribs: Sear ribs in olive oil until browned. Set aside.
Cook Vegetables: Cook onion, carrots, celery, garlic, and tomato paste until fragrant.
Deglaze: Deglaze with red wine, then add beef broth, herbs, and ribs back to the pot.
Braise: Cover and braise in the oven for 2.5 to 3 hours.
Finish: Remove ribs, skim fat, and thicken sauce. Serve over desired accompaniment.