If you’re craving a deeply comforting meal that feels like a warm hug, this Braised Short Ribs Recipe is exactly what you need. Rich, tender meat that falls off the bone after slow cooking in a savory blend of red wine, fresh herbs, and hearty vegetables creates a magnificent flavor experience. Every bite offers layers of complex tastes—earthy, robust, and silky—making this dish a true showstopper for any special occasion or cozy night in. Once you try this Braised Short Ribs Recipe, it will quickly become a go-to favorite in your kitchen.
Ingredients You’ll Need
This Braised Short Ribs Recipe shines because of its straightforward yet powerful ingredients. Each item plays a key role in building flavor, texture, and color that perfectly complement the rich beef short ribs.
- 4 bone-in beef short ribs (about 3-4 pounds): The star of the dish, these provide tender, juicy meat packed with flavor after slow braising.
- Salt and pepper, to taste: Essential for bringing out the natural flavors of the beef and balancing the dish.
- 2 tablespoons olive oil: Used for a beautiful sear on the ribs, locking in taste and creating a rich base.
- 1 onion, chopped: Adds sweetness and forms the aromatic foundation for the sauce.
- 2 carrots, chopped: Contributes subtle sweetness and vibrant color, enhancing mouthfeel.
- 2 celery stalks, chopped: Offers a mild bitterness and crunch that balances the dish’s richness.
- 4 cloves garlic, minced: Brings warmth and an irresistible savory punch.
- 1 cup red wine: Infuses deep, complex acidity and deglazes the pot to collect every bit of flavor.
- 3 cups beef broth: Provides a hearty, savory base that complements the meat perfectly during slow cooking.
- 2 tablespoons tomato paste: Delivers concentrated tomato richness and a slight tang to the sauce.
- 2 sprigs fresh rosemary: Adds piney, earthy aroma that pairs beautifully with beef.
- 2 sprigs fresh thyme: Brings subtle herbal notes that brighten the overall flavor.
- 1 bay leaf: Offers a gentle depth and complexity to the braising liquid.
- 2 tablespoons all-purpose flour (optional, for thickening): Helps create a luscious sauce consistency if desired.
- 2 tablespoons butter (optional, for finishing): Adds richness and a silky texture to the final sauce.
How to Make Braised Short Ribs Recipe
Step 1: Preheat and Season
Start by preheating your oven to 350°F (175°C). Generously season the beef short ribs with salt and pepper on all sides—this simple step is the secret to enhancing that meaty flavor throughout the dish.
Step 2: Brown the Short Ribs
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Brown each side of the short ribs in the hot oil for about 3 to 4 minutes. This caramelization forms the flavorful crust and locks in juicy goodness. Once browned, set the ribs aside—this is the base for your rich braising liquid.
Step 3: Sauté the Vegetables
Using the same pot, toss in the chopped onion, carrots, celery, and minced garlic. Sauté for about 5 minutes until the vegetables soften and release their natural sweetness. These aromatics create a beautiful flavor foundation and add incredible depth to the sauce.
Step 4: Add Tomato Paste and Deglaze
Stir in the tomato paste and cook for 2 minutes, intensifying the sauce’s richness. Then pour in your red wine, scraping up all those delicious browned bits stuck to the bottom of the pot—this technique, called deglazing, captures every ounce of flavor and blends it into the sauce.
Step 5: Combine and Braise
Return the short ribs to the pot and add beef broth, rosemary, thyme, and bay leaf. Bring everything to a gentle simmer on the stove, then cover with a lid and transfer the pot to your preheated oven. Let it braise for 2.5 to 3 hours, during which the meat will become tender and fall off the bone effortlessly.
Step 6: Optional Sauce Thickening and Finishing
If you want a thicker sauce, carefully remove the ribs and strain the braising liquid. Simmer the liquid on the stovetop until it reduces to your desired thickness. For extra richness, whisk in butter and flour—it will give your sauce a velvety, luxurious finish that complements the succulent meat beautifully.
How to Serve Braised Short Ribs Recipe
Garnishes
Sprinkle freshly chopped parsley or a few extra sprigs of thyme on top to add a fresh, herbal pop of color and aroma. A light dusting of cracked black pepper or a drizzle of high-quality olive oil just before serving can elevate the dish visually and taste-wise.
Side Dishes
This Braised Short Ribs Recipe pairs perfectly with creamy mashed potatoes or buttery polenta, which soak up the luscious sauce wonderfully. Roasted root vegetables or a simple green salad with a bright vinaigrette also provide a lovely contrast and balance to the richness of the ribs.
Creative Ways to Present
For a stunning presentation, place short ribs over a bed of garlic mashed cauliflower or creamy risotto. Serve in rustic shallow bowls with a ladle of sauce and vegetable medley alongside. You can also shred the meat and use it as a hearty filling for soft tacos or sliders—a delicious way to enjoy leftovers or alternate serving styles.
Make Ahead and Storage
Storing Leftovers
Cool the braised short ribs to room temperature before storing. Place them in an airtight container and refrigerate for up to 3 to 4 days. The meat actually tastes even better the next day as the flavors continue to meld.
Freezing
This Braised Short Ribs Recipe freezes beautifully. Wrap the ribs and sauce tightly in freezer-safe containers or heavy-duty foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best texture and taste.
Reheating
Warm leftovers gently on the stovetop over low heat to prevent drying out. Add a splash of broth or water if needed to loosen the sauce. Avoid microwaving when possible to maintain the tender, melt-in-your-mouth quality of the meat.
FAQs
Can I use boneless short ribs instead of bone-in?
Absolutely! Boneless short ribs will work well for this recipe, though the bone adds extra flavor and richness during braising. Adjust cooking time slightly if needed, but the results will still be delicious.
What if I don’t have red wine?
You can substitute with extra beef broth or a mix of broth and a splash of balsamic vinegar for acidity. However, red wine contributes depth and complexity that’s hard to replicate exactly.
How can I tell when the ribs are done?
The meat is perfectly done when it is fork-tender, meaning it easily pulls away from the bone without resistance. This usually takes about 2.5 to 3 hours of low oven braising.
Is it okay to brown the ribs in batches?
Yes! If your pot is crowded, brown the ribs in smaller batches. Overcrowding lowers the temperature and prevents browning, which is crucial for flavor development.
Can I make this recipe in a slow cooker?
Definitely. Follow the browning steps, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the meat is tender. The slow cooker method is convenient and produces equally delicious results.
Final Thoughts
This Braised Short Ribs Recipe is truly a treasure—effortless to prepare with simple ingredients yet delivers an unforgettable, hearty meal. Perfect for impressing guests or savoring on a relaxed night in, it’s one of those recipes that fills your home with inviting aromas and your heart with satisfaction. Give it a try, and I’m certain these tender, flavorful short ribs will become a beloved staple in your kitchen too.
Print
Braised Short Ribs Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Braised Short Ribs recipe delivers tender, flavorful beef cooked low and slow in a rich red wine and herb-infused sauce. Perfect for a comforting dinner, the ribs are seared and then braised in the oven with aromatic vegetables, creating a deliciously savory and melt-in-your-mouth dish.
Ingredients
Meat
- 4 bone-in beef short ribs (about 3–4 pounds)
Seasoning
- Salt and pepper, to taste
Vegetables
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids and Sauces
- 1 cup red wine
- 3 cups beef broth
- 2 tablespoons tomato paste
Herbs and Spices
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
Optional for Sauce Thickening and Finishing
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for braising the short ribs later.
- Season Ribs: Generously season the short ribs with salt and pepper to enhance the flavor of the meat.
- Brown Ribs: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side, until they develop a rich crust. Remove and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables soften and release their aroma.
- Add Tomato Paste: Stir in tomato paste and cook for another 2 minutes to deepen the flavor of the base.
- Deglaze Pot: Pour in red wine to deglaze the pot, scraping up all the browned bits stuck to the bottom for extra flavor.
- Add Ribs and Broth: Return the short ribs to the pot and pour in beef broth. Add fresh rosemary, thyme, and bay leaf to infuse the dish with herbal notes.
- Braise in Oven: Bring the mixture to a simmer on the stovetop, then cover with a lid and transfer the pot to the preheated oven. Braise for 2.5 to 3 hours until the meat is tender and easily pulls away from the bone.
- Optional Sauce Thickening: Remove the short ribs carefully and strain the cooking liquid. Simmer the liquid on the stovetop to reduce it to your desired consistency. For a richer sauce, whisk in butter and flour to thicken.
- Serve: Plate the short ribs and spoon the luscious sauce over them. Serve hot for a hearty, satisfying meal.
Notes
- Braising low and slow in the oven ensures tender, fall-off-the-bone meat.
- Using a heavy pot like a Dutch oven helps retain and evenly distribute heat.
- Red wine adds depth to the sauce, but you can substitute with additional beef broth if preferred.
- For gluten-free options, omit the flour or substitute with a gluten-free thickener.
- Allow the ribs to rest for a few minutes before serving for the juices to redistribute.
