If you’re searching for a dish that embodies comfort, deep flavor, and melt-in-your-mouth tenderness, this Braised Short Ribs Recipe is exactly what you need. From the moment you start searing those rich beef ribs to the final spoonful of velvety sauce, every bite tells a story of slow-cooked goodness. This recipe brings together simple, quality ingredients transformed by slow braising into a luxurious main course that feels like a warm hug on a plate.

Braised Short Ribs Recipe - Recipe Image

Ingredients You’ll Need

The magic behind this Braised Short Ribs Recipe lies in a straightforward ingredient list, each element playing a crucial role in building layers of flavor, texture, and aroma. These ingredients are all kitchen essentials that combine to create a classic and unforgettable dish.

3 pounds bone-in beef short ribs: Choose ribs with good marbling for juicy, tender meat after slow cooking.
Salt and black pepper to taste: Essential to bring out the natural flavors of the beef.
2 tablespoons olive oil: Used to sear the ribs, adding a golden crust and richness.
1 large onion, chopped: Adds sweetness and depth when softened.
2 carrots, peeled and chopped: Contributes natural sweetness and body to the braising liquid.
2 celery stalks, chopped: Balances the sweetness with a subtle earthiness and crunch in the base flavors.
4 cloves garlic, minced: Brings aromatic depth and bold savoriness.
2 tablespoons tomato paste: Intensifies the umami and gives the sauce a rich color.
2 cups dry red wine: Adds acidity and complexity, perfect for deglazing and flavor layering.
2 cups beef broth: The braising liquid that keeps ribs tender while infusing them with meaty goodness.
2 sprigs fresh rosemary: Offers piney, fragrant notes enhancing earthiness.
4 sprigs fresh thyme: Adds subtle herbal brightness throughout the slow cooking.
2 bay leaves: Imparts a gentle woodsy aroma that complements the beef perfectly.

How to Make Braised Short Ribs Recipe

Step 1: Prepare and Season the Short Ribs

Begin by preheating your oven to 325°F (163°C). Pat the short ribs dry to ensure a perfect sear, then generously season them with salt and black pepper. This foundational step not only flavors the meat but also helps create that beautiful crust during searing, which locks in juices and adds a delicious texture contrast.

Step 2: Sear the Ribs

Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Place the ribs carefully in the hot oil, and sear each side until deeply browned, about 3 to 4 minutes per side. This step builds intense flavor and caramelization, setting the stage for the rich taste of the finished dish. Once done, remove the ribs and set them aside—it’s time to build the braising base.

Step 3: Build the Flavor Base

In the same pot, toss in onion, carrots, and celery. Let these soften for about 5–6 minutes, stirring occasionally to avoid burning. Then add the minced garlic and cook just another minute to release its fragrance. Stir in the tomato paste and cook for an additional 2 minutes to blend its tanginess deep into the vegetables.

Step 4: Deglaze and Simmer

Pour in the dry red wine, and use a wooden spoon to scrape up all those flavorful browned bits stuck at the bottom of the pot. Allow the wine to simmer for about 10 minutes, reducing slightly to concentrate the taste. This step brings acidity and body, awakening the depth of the dish.

Step 5: Add Broth and Herbs, Then Braise

Introduce the beef broth along with fresh rosemary, thyme, and bay leaves. Nestle the short ribs back into the pot, making sure they are mostly submerged in the flavorful liquid. Cover with a lid and transfer to your preheated oven. Let this workhorse cook for 2½ to 3 hours—slow and steady—until the meat is tender enough to fall off the bone. This patient braising is what transforms the ribs into the ultimate comfort food centerpiece.

Step 6: Finish the Sauce

Once the ribs are done, carefully remove them from the pot. If desired, strain the sauce to eliminate solids, then skim off any excess fat on top. Return the sauce to the pot and simmer until it thickens to your preferred consistency. Pour this luscious sauce over the ribs when serving for an elegant finish to this Braised Short Ribs Recipe.

How to Serve Braised Short Ribs Recipe

Garnishes

A sprinkle of fresh parsley or finely chopped chives adds a pop of color and fresh brightness, cutting through the richness of the ribs beautifully. For an extra touch, you can also sprinkle a hint of flaky sea salt right before serving to enhance the savory notes.

Side Dishes

Mashed potatoes are a classic because their creamy texture soaks up the savory sauce perfectly. Polenta or a silky risotto also makes a wonderful base, complementing the richness of the ribs while keeping the plate balanced. Roasted root vegetables add another layer of sweetness and texture that pairs incredibly with the deep flavors of the meat.

Creative Ways to Present

For a beautiful dinner presentation, place the ribs atop a bed of creamy mashed potatoes or gently swirl polenta on each plate. Spoon the reduced sauce generously over the top and scatter your chosen garnish to bring everything to life. You can also serve the ribs family-style in the braising pot right at the table, giving a comforting and rustic vibe that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Leftover Braised Short Ribs Recipe is just as delightful the next day, if not better. Store them in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, and the fat solidifies on top, making it easy to remove if you want a leaner meal when reheating.

Freezing

If you want to keep these ribs longer, freezing is a great option. Cool the ribs and sauce completely, then package them in freezer-safe containers or heavy-duty bags. They will maintain excellent quality for up to 3 months. Be sure to label your packages so you remember the delicious treasure waiting inside.

Reheating

To bring frozen or refrigerated ribs back to life, reheat gently on the stovetop over low heat, covered, to prevent drying out. Adding a splash of beef broth or water can help maintain moisture. If using an oven, reheat covered at 300°F (150°C) until warmed through. Resist the urge to microwave, as slow reheating preserves the tender texture best.

FAQs

Can I use boneless short ribs instead for this Braised Short Ribs Recipe?

Yes, boneless short ribs work well too, though bone-in ribs tend to develop deeper flavor while braising. The bones add richness to the sauce, but boneless ribs will still become beautifully tender and delicious.

Is red wine necessary in this recipe?

While red wine adds complexity and acidity that enhances the dish, you can substitute with more beef broth or a mixture of broth and grape juice if you prefer to avoid alcohol. Just keep in mind the flavor profile will be a bit different but still tasty.

How do I know when the ribs are done?

The ribs are perfectly braised when the meat is so tender it easily falls off the bone with a gentle tug of a fork. This usually takes around 2½ to 3 hours, but checking for tenderness near the end of cooking is best to avoid over or undercooking.

Can I make this recipe in a slow cooker?

Absolutely! After searing the ribs and sautéing the vegetables on the stovetop, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the meat is tender. The slow cooker simplifies things and still yields fantastic results.

What wine pairs best to drink with Braised Short Ribs?

Since the ribs are braised in red wine, pairing with a medium to full-bodied red like Cabernet Sauvignon, Merlot, or Syrah complements the richness perfectly. These wines have enough tannins and depth to stand up to the bold flavors on your plate.

Final Thoughts

I can’t recommend this Braised Short Ribs Recipe enough for anyone craving a dish that’s soulful, impressive, and oh-so-satisfying. It’s the kind of meal that turns ordinary evenings into special occasions, inviting you to slow down and savor every flavorful bite. Once you try it, I’m sure it will become one of your treasured go-to recipes as well.

Braised Short Ribs Recipe

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4.3 from 23 reviews

Author: admin
Total Time: 3 hours 20 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

This classic Braised Short Ribs recipe features succulent, fall-off-the-bone beef slow-cooked in red wine and aromatic herbs. Perfectly seared and then braised in a rich sauce made with vegetables, garlic, and beef broth, these short ribs deliver deep, comforting flavors ideal for special occasions or cozy dinners.

Ingredients

Scale

Meat

3 pounds bone-in beef short ribs

Seasonings

Salt, to taste
Black pepper, to taste

Cooking Fats and Oils

2 tablespoons olive oil

Vegetables

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

Other Ingredients

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

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Instructions

Prepare and Season: Preheat your oven to 325°F (163°C). Pat the short ribs dry with paper towels to ensure a good sear, then generously season all sides with salt and black pepper.
Sear the Short Ribs: In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat. Add the short ribs and brown them deeply on all sides, about 3 to 4 minutes per side, to develop flavor. Remove the ribs and set aside.
Sauté Vegetables: Using the same pot, add the chopped onion, carrots, and celery. Cook over medium heat for 5 to 6 minutes until softened and aromatic. Add the minced garlic and cook for an additional minute, stirring to prevent burning.
Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen browned bits (deglazing). Let the wine simmer gently for about 10 minutes to reduce slightly.
Add Broth and Herbs: Add the beef broth, fresh rosemary, thyme sprigs, and bay leaves to the pot. Stir to combine the flavors.
Braise the Short Ribs: Return the seared short ribs to the pot, nestling them so they are mostly submerged in the liquid. Cover with a lid and transfer the pot to the preheated oven. Braise for 2½ to 3 hours until the meat is extremely tender and falls off the bone easily.
Finish the Sauce: Remove the ribs and, if desired, strain the sauce to remove solids. Skim off any excess fat from the surface. Return the sauce to the pot and simmer on stovetop to reduce it to your preferred consistency for a richer sauce.
Serve: Plate the short ribs and spoon the luscious sauce over the top while hot. Pair with mashed potatoes, polenta, or creamy risotto for a complete meal.

Notes

Braised short ribs pair well with mashed potatoes, polenta, or creamy risotto for a hearty meal.
For intensified flavor, prepare the ribs a day ahead and refrigerate; this allows the fat to solidify and be easily removed while deepening the overall taste.
Use a heavy Dutch oven to retain heat and ensure even braising.
Choose a dry red wine like Cabernet Sauvignon or Merlot for best flavor results.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: American, French-Inspired