Name: Braised Beef Short Ribs
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 4–5 lbs bone-in beef short ribs; Salt, to taste; Black pepper, to taste; 1/4 cup all-purpose flour (for dredging); 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 2 tbsp tomato paste; 2 cups red wine; 2 cups beef broth; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; 1 tbsp balsamic vinegar (optional)

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Why You’ll Love This Recipe

This dish is all about depth and comfort. The slow braising process transforms tough cuts of beef into melt-in-your-mouth tenderness while the sauce becomes intensely savory and silky. It’s elegant enough for a dinner party, yet simple enough for a weekend meal at home. Serve it over mashed potatoes, polenta, or noodles to soak up every bit of the flavorful braising liquid.

Ingredients

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

Bone-in beef short ribs
Salt
Black pepper
All-purpose flour (for dredging)
Olive oil
Onion, chopped
Carrots, chopped
Celery, chopped
Garlic cloves, minced
Tomato paste
Red wine
Beef broth
Fresh thyme
Fresh rosemary
Bay leaves
Balsamic vinegar (optional, for brightness)

Directions

Preheat oven to 325°F (160°C).
Pat the short ribs dry and season generously with salt and pepper. Lightly dredge in flour, shaking off the excess.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the ribs in batches until browned on all sides. Remove and set aside.
In the same pot, sauté onions, carrots, and celery for 5–7 minutes until softened. Add garlic and cook for another minute.
Stir in tomato paste and cook for 2 minutes. Pour in the red wine to deglaze, scraping up any browned bits from the bottom.
Simmer wine for 5–7 minutes until slightly reduced. Add beef broth, herbs, bay leaves, and balsamic vinegar if using.
Return the short ribs to the pot, nestling them into the liquid. The liquid should cover most of the ribs.
Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
Remove the ribs and strain the sauce if desired. Simmer the sauce on the stove to thicken, skimming off excess fat.
Serve ribs hot with the sauce spooned over top.

Servings and timing

This recipe serves 4–6 people.
Prep time: 25 minutes
Cook time: 3 hours
Total time: about 3 hours 30 minutes

Variations

Wine-Free Version: Replace red wine with more beef broth and a splash of Worcestershire sauce or balsamic vinegar.
Asian Twist: Add soy sauce, ginger, and star anise for a fusion-style braise.
Make It Spicy: Add a pinch of chili flakes or a chopped chili to the vegetables.
Root Veg Addition: Include parsnips, turnips, or rutabagas for added heartiness.
Stovetop or Slow Cooker: Braise on the stove over low heat or use a slow cooker on low for 7–8 hours.

Storage/Reheating

Store leftover short ribs in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a covered baking dish with sauce and warm in a 325°F (160°C) oven until heated through.
This dish also freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

What are beef short ribs?

Short ribs are a flavorful cut from the lower rib section of the cow, with a good amount of marbling that makes them perfect for slow cooking.

Do I have to sear the ribs first?

Yes, searing adds flavor and helps develop a rich base for the sauce.

Can I make this recipe ahead of time?

Yes, it tastes even better the next day. Cook, cool, and refrigerate. Reheat gently before serving.

What can I use instead of red wine?

Beef broth with a splash of balsamic vinegar or Worcestershire sauce is a great alternative.

Can I cook this in a slow cooker?

Yes, after searing the ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 7–8 hours.

What sides go best with braised short ribs?

Mashed potatoes, creamy polenta, buttered noodles, or crusty bread are perfect for soaking up the sauce.

Can I use boneless short ribs?

Yes, but bone-in ribs offer more flavor and moisture during the braising process.

How do I thicken the sauce?

Simmer it uncovered on the stove after braising or add a cornstarch slurry for faster results.

Can I freeze braised short ribs?

Yes, they freeze very well. Store in a freezer-safe container with sauce for up to 3 months.

How do I know when the ribs are done?

They should be fork-tender and easily pull apart with little resistance.

Conclusion

Braised Beef Short Ribs are a luxurious yet comforting dish that brings incredible depth of flavor to your dinner table. With tender, slow-cooked meat and a rich, aromatic sauce, this recipe is the perfect way to elevate a cozy night in or impress guests with minimal fuss. Once you try it, it’s bound to become a favorite in your repertoire.

Braised Beef Short Ribs

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Braised Beef Short Ribs are a rich and comforting dish featuring fall-off-the-bone tender beef slowly cooked in a savory red wine and herb-infused sauce. Perfect for special occasions or hearty family meals.

Author: Laura
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 4–6 servings
Category: Main Course
Method: Braising
Cuisine: American
Diet: Halal

Instructions

Preheat oven to 325°F (160°C).
Pat short ribs dry and season generously with salt and pepper. Dredge lightly in flour and shake off excess.
Heat olive oil in a Dutch oven over medium-high heat. Sear ribs in batches until browned on all sides. Remove and set aside.
Add onion, carrots, and celery to the pot and sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute more.
Stir in tomato paste and cook for 2 minutes. Pour in red wine to deglaze the pan, scraping up browned bits.
Simmer wine for 5–7 minutes. Add beef broth, thyme, rosemary, bay leaves, and balsamic vinegar if using.
Return ribs to the pot, ensuring they’re mostly submerged in liquid. Bring to a simmer.
Cover and transfer the pot to the oven. Braise for 2.5 to 3 hours, or until ribs are fork-tender.
Remove ribs and strain sauce if desired. Simmer sauce on stovetop to thicken and skim excess fat.
Serve ribs hot with sauce spooned over top and your favorite sides.

Notes

For best flavor, braise the day before and reheat gently before serving.
Straining and reducing the sauce enhances its richness and texture.
Pair with starchy sides like mashed potatoes or polenta to soak up the sauce.
Use a large Dutch oven or heavy-bottomed pot with a lid for even braising.
Bone-in short ribs are recommended for the best flavor and texture.

Nutrition

Serving Size: 1 portion
Calories: 680
Sugar: 4g
Sodium: 580mg
Fat: 45g
Saturated Fat: 18g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 45g
Cholesterol: 145mg