Braised Short Ribs are the epitome of comfort food, offering an indulgent yet elegant meal with minimal hands-on time. The slow braising process transforms a tough cut of meat into something incredibly tender and flavorful. The braising liquid reduces into a luxurious sauce, perfect for serving over mashed potatoes, polenta, or creamy grits. It’s a great make-ahead dish that tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bone-in beef short ribs
Salt and black pepper
Olive oil
Onion, chopped
Carrots, chopped
Celery, chopped
Garlic cloves, smashed
Tomato paste
Red wine
Beef broth
Fresh thyme
Bay leaves
Directions
Preheat the oven to 325°F (160°C).
Season the short ribs generously with salt and pepper.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, then transfer to a plate.
Add onions, carrots, and celery to the pot and cook until softened. Add garlic and cook for another minute.
Stir in tomato paste and cook for 2–3 minutes until it darkens in color.
Pour in the red wine and bring to a boil, scraping up the browned bits from the bottom. Simmer for 10 minutes.
Add beef broth, thyme, and bay leaves. Return the ribs to the pot, making sure they’re mostly submerged in the liquid.
Cover the pot with a lid and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender.
Remove the ribs from the pot and skim excess fat from the surface of the sauce. Simmer the sauce on the stove to thicken if desired.
Serve the ribs with sauce spooned over the top.
Servings and timing
This recipe serves 4 to 6 people. Prep time is about 20 minutes, and cook time is approximately 3 hours, making the total time around 3 hours and 20 minutes.
Variations
Boneless short ribs: You can use boneless short ribs, though bone-in provides more flavor.
Asian-style: Use soy sauce, ginger, garlic, and star anise for an Asian-inspired twist.
Add mushrooms: Include cremini or portobello mushrooms in the braise for extra umami.
Tomato-based: Add crushed tomatoes to the braising liquid for a richer, more tomato-forward sauce.
Storage/Reheating
Store leftover braised short ribs in an airtight container in the refrigerator for up to 4 days. To reheat, place in a covered pot over medium heat until warmed through, or reheat in a 325°F (160°C) oven. The dish also freezes well—store in a freezer-safe container for up to 3 months and thaw overnight in the fridge before reheating.
FAQs
Can I make braised short ribs ahead of time?
Yes, braised short ribs are an excellent make-ahead meal. The flavors improve after a day in the fridge.
What is the best cut of short ribs to use?
Bone-in English-cut beef short ribs are ideal for this recipe due to their meatiness and flavor.
Do I need to use wine?
Red wine adds depth, but you can substitute with more beef broth or a combination of broth and balsamic vinegar.
Can I cook this in a slow cooker?
Yes. After searing, transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
How do I make the sauce thicker?
Simmer the sauce uncovered on the stovetop after removing the ribs to reduce and concentrate it.
What sides go well with braised short ribs?
Mashed potatoes, polenta, creamy grits, or crusty bread are perfect for soaking up the rich sauce.
Can I use white wine instead of red?
Red wine is preferred for its robust flavor, but white wine can be used for a lighter variation.
Do I need a Dutch oven?
A heavy oven-safe pot with a tight-fitting lid works just as well. Alternatively, use a baking dish covered tightly with foil.
How do I skim the fat from the sauce?
Let the sauce sit for a few minutes and spoon off the fat layer, or refrigerate and remove the hardened fat later.
Can I double the recipe?
Yes, as long as your pot is large enough to fit the ribs comfortably in a single layer.
Conclusion
Braised Short Ribs are the ultimate comfort food with gourmet appeal. Whether you’re preparing a cozy family dinner or an elegant meal for guests, this dish never disappoints. With its rich, savory sauce and tender beef, it’s a recipe that’s sure to become a favorite in your kitchen.
Braised Short Ribs are a comforting and elegant dish made by slowly cooking beef short ribs in a rich blend of wine, broth, herbs, and aromatics until they become melt-in-your-mouth tender. Perfect for cozy dinners or special occasions.
Ingredients
3–4 lbs bone-in beef short ribs
Salt and black pepper, to taste
2 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, smashed
2 tbsp tomato paste
2 cups red wine
2 cups beef broth
4 sprigs fresh thyme
2 bay leaves
Instructions
Preheat the oven to 325°F (160°C).
Season the short ribs generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, then transfer to a plate.
Add onion, carrots, and celery to the pot. Cook until softened, about 5–7 minutes. Add garlic and cook for 1 more minute.
Stir in the tomato paste and cook for 2–3 minutes until darkened.
Pour in the red wine, bring to a boil, and scrape up any browned bits. Simmer for 10 minutes.
Add beef broth, thyme, and bay leaves. Return the ribs to the pot, ensuring they’re mostly submerged.
Cover and transfer the pot to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender.
Remove ribs from the pot. Skim off excess fat from the surface of the sauce.
Optional: Simmer the sauce on the stove to thicken before serving. Serve ribs with sauce spooned over the top.
Notes
Use bone-in ribs for the best flavor and texture.The dish can be made a day ahead — flavors improve after resting overnight.To reduce sauce, simmer uncovered until desired consistency is reached.Serve with mashed potatoes, polenta, or crusty bread to soak up the sauce.For a lighter version, substitute red wine with more broth or white wine.
