If you’re craving a dish that transforms humble ingredients into an unforgettable feast, Braised Short Ribs deliver all the deep, savory comfort food dreams you could hope for. Generously marbled beef is slowly cooked with aromatic vegetables, red wine, and fresh herbs, resulting in unbelievably tender meat that practically melts off the bone. Each bite is infused with rich flavor—perfect for impressing guests or making any weeknight feel special. This is truly the definition of a crowd-pleasing, cozy classic.

Braised Short Ribs Recipe - Recipe Image

Ingredients You’ll Need

While Braised Short Ribs feel like a restaurant-worthy treat, the ingredient list is delightfully straightforward. Each component is essential: the beef creates a hearty base, the veggies add sweetness and color, and the wine and herbs infuse everything with layers of flavor.

4 pounds bone-in beef short ribs: Choose well-marbled ribs for the richest, most succulent results.
2 teaspoons salt: Proper seasoning ensures every layer of the dish tastes amazing.
1 teaspoon black pepper: Adds warmth and depth to the meat and sauce.
2 tablespoons olive oil: Perfect for getting that beautiful sear on the short ribs and sautéing the vegetables.
1 large onion (chopped): Provides sweetness and builds a flavor foundation for the sauce.
2 carrots (peeled and chopped): Bring gorgeous color and a touch of earthiness to the braise.
2 celery stalks (chopped): Classic in any braise for subtle herbal notes and texture.
4 garlic cloves (minced): Gives a savory, aromatic boost—don’t skip it!
2 tablespoons tomato paste: Deepens the color and brings a savory, almost “umami” richness to the sauce.
2 cups red wine: A full-bodied wine enhances the beefy flavors—opt for something you’d enjoy sipping.
3 cups beef broth: Adds body to the braising liquid and helps tenderize the meat.
2 sprigs fresh rosemary: Fragrant and woodsy, rosemary gives the dish signature depth.
3 sprigs fresh thyme: Offers subtle floral notes and pairs beautifully with the beef.
2 bay leaves: Adds a hint of bitterness that keeps the sauce balanced and lively.

How to Make Braised Short Ribs

Step 1: Prep and Season the Ribs

Start by patting your short ribs dry—a truly crucial step for that golden crust. Generously sprinkle both sides with salt and black pepper. Let them sit while you gather your other ingredients, which allows the seasoning to work its magic.

Step 2: Sear the Ribs

On the stovetop, heat olive oil in a heavy Dutch oven until shimmering. Sear the short ribs in batches, taking care not to crowd the pan. Each side should turn a gorgeous, caramelized brown (about 2 to 3 minutes per side). This step may take a bit of patience, but it’s key for depth of flavor in your Braised Short Ribs.

Step 3: Sauté the Vegetables

Once the ribs have all been seared and set aside, toss the onions, carrots, and celery into the same pot. Sauté until they’re softened and fragrant—about 5 minutes. Stir in the garlic and tomato paste for one minute more, letting everything get beautifully mingled.

Step 4: Deglaze With Wine

Pour the red wine into your pot, using a wooden spoon to scrape up all those delicious browned bits on the bottom. Let it simmer for 5 minutes, which not only reduces the wine but also melds the flavors for a heady, aromatic base.

Step 5: Braise the Short Ribs

Nestle the seared ribs back into the pot. Add the beef broth, rosemary, thyme, and bay leaves. Bring to a gentle simmer, then cover the Dutch oven and slide it into your preheated oven. Now just let time—and low, slow heat—work its magic for 2 1/2 to 3 hours, until your Braised Short Ribs are fork-tender and irresistible.

Step 6: Skim, Serve, and Savor

Once the ribs are done, fish out the bay leaves and herb stems. Skim any excess fat from the sauce for a velvety, not greasy, finish. Serve the ribs atop creamy mashed potatoes, comforting polenta, or with a hunk of crusty bread to soak up every last drop.

How to Serve Braised Short Ribs

Garnishes

A sprinkle of freshly chopped parsley or chives goes a long way to wake up the rich flavors of Braised Short Ribs. If you’re feeling daring, a lemon zest grating over the top adds brightness and balance, making each bite even more addictive.

Side Dishes

Classic mashed potatoes are a match made in heaven with these ribs—their creaminess soaks up the luscious sauce perfectly. Buttery polenta or a simple root vegetable puree also provide a lovely, rustic counterpoint. Don’t forget a slice of good bread for swiping through the sauce!

Creative Ways to Present

For a dinner party, try serving your Braised Short Ribs atop mini mashed potato “nests” in small bowls for an elegant look. Or shred the meat and tuck it into warm rolls for out-of-this-world sliders. Even spooned over pasta or creamy risotto, these short ribs become the star of any meal.

Make Ahead and Storage

Storing Leftovers

Leftover Braised Short Ribs might just be the best part—they store incredibly well. Let the ribs cool to room temperature and transfer them, along with the sauce, into airtight containers. They’ll keep in the fridge for up to 4 days, making weeknight dinners a breeze.

Freezing

Braised Short Ribs are freezer-friendly! Place cooled ribs and sauce into freezer-safe bags or containers, making sure there’s a little space for expansion. They stay delicious in the freezer for up to 3 months—just thaw overnight in the fridge when ready to enjoy again.

Reheating

To reheat, warm gently over low heat in a covered saucepan, adding a splash of broth or water if needed. If you’re reheating a larger batch, arrange the ribs in a baking dish, cover, and bake at 325°F until heated through. The flavors are often even more mouthwatering the next day!

FAQs

Can I make Braised Short Ribs without red wine?

Absolutely! You can swap out the red wine for extra beef broth, or try a mix of broth and a splash of balsamic vinegar for depth and acidity. The dish will still be incredibly satisfying.

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

Braised Short Ribs really shine with bone-in, English-cut beef short ribs. The bone adds flavor and helps keep the meat tender and juicy during braising. Flanken-style can also work, just adjust the cook time if needed.

Can I use a slow cooker instead of the oven?

Yes! After searing the ribs and sautéing the vegetables on the stovetop, transfer everything to your slow cooker. Cook on low for 7 to 8 hours, or until the meat is tender. It’s a set-and-forget option for busy days.

How do I skim fat from the sauce?

After cooking, you can use a spoon to gently remove the fat from the surface, or chill the sauce and ribs in the fridge—once cold, the fat solidifies and is easy to lift away. This ensures a silky, not greasy, sauce.

How can I add more vegetables?

Feel free to add parsnips, mushrooms, or even turnips when sauteing the onion, carrots, and celery. These extra veggies blend right into the sauce, making it heartier and perfect for soaking up with bread or mashed potatoes.

Final Thoughts

Now you’re ready to bring the magic of Braised Short Ribs into your own kitchen! Don’t be surprised when friends and family start requesting this dish on repeat—it’s that good. I hope you enjoy every rich, savory bite as much as I do!

Braised Short Ribs Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 3 hours 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and comforting flavors of braised short ribs, a hearty dish that is perfect for a cozy meal. These succulent beef short ribs are slowly cooked in a flavorful red wine sauce until they are fall-apart tender. Serve them with your favorite side for a satisfying dining experience.

Ingredients

Scale

Beef Short Ribs:

4 pounds bone-in beef short ribs
2 teaspoons salt
1 teaspoon black pepper

Vegetable Mixture:

2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced

Additional Ingredients:

2 tablespoons tomato paste
2 cups red wine
3 cups beef broth
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves

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Instructions

Preheat the Oven: Preheat the oven to 325°F (160°C).
Prepare the Short Ribs: Pat the short ribs dry and season with salt and pepper.
Sear the Ribs: Brown the ribs in a Dutch oven.
Cook the Vegetables: Sauté onion, carrots, celery, and garlic.
Add Flavor: Stir in tomato paste and wine, then simmer.
Braise: Return the ribs to the pot with broth and herbs. Braise in the oven.
Finish and Serve: Remove herbs, skim fat, and serve with preferred side dish.

Notes

For richer flavor, prepare the dish a day in advance, refrigerate, and reheat—the flavors deepen overnight.
You can substitute balsamic vinegar for part of the wine if desired.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: American, French-inspired