Oh, friend—get ready to fall in love. These Braised Short Ribs are the kind of dish that makes you want to dance in the kitchen. We’re talking about rich, slow-cooked beef that’s fall-off-the-bone tender, nestled in a deep, savory sauce that’s practically begging to be soaked up with some crusty bread or mashed potatoes. It’s cozy comfort food at its absolute finest.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
This recipe isn’t just about making dinner—it’s about creating an experience. The kind of meal that fills your home with the most irresistible aromas and makes everyone at the table go quiet with that first, heavenly bite. And don’t worry—it may taste like something you’d get at a fancy restaurant, but it’s surprisingly simple to make.
Trust me, you’re going to want to bookmark this one. It’s a game-changer.
Why You’ll Love Braised Short Ribs
Versatile
Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can slow-cook something this comforting—or pull it out of the fridge, already made, just waiting to be reheated to perfection.
Budget-Friendly
No fancy ingredients here—just classic staples with big flavor. The beauty of braised dishes is that they transform inexpensive cuts of meat into something luxurious.
Quick and Easy
Don’t let the depth of flavor fool you. This recipe is straightforward, with steps anyone can follow. Whether you’re a kitchen pro or just starting out, you’ve got this.
Customizable
Like it spicy? Toss in some chili flakes or a splash of red wine. Want something a little earthier? Mushrooms are a great addition. You can really make it your own.
Crowd-Pleasing
This is one of those rare dishes that impresses even the pickiest eaters. Adults, kids, your foodie friend—everyone loves a plate of melt-in-your-mouth short ribs.
Ingredients in Braised Short Ribs
Here’s the beauty of this dish—it takes humble ingredients and turns them into something extraordinary. Let’s break it down:
Short Ribs: The star of the show. Meaty, rich, and perfect for slow cooking, they get ultra-tender and soak up every drop of that luscious sauce.
Onions: Caramelize beautifully and add a subtle sweetness that balances the richness of the meat.
Carrots: Add a slight sweetness and texture. Plus, they absorb the savory braising liquid like a sponge.
Garlic: A flavor powerhouse that brings warmth and depth to the sauce.
Tomato Paste: Adds a tangy, umami boost that deepens the flavor of the braising liquid.
Red Wine: Not only does it add complexity, but it also helps tenderize the meat. Choose something dry and bold.
Beef Broth: Builds the body of the sauce—rich, meaty, and essential.
Thyme and Bay Leaves: These aromatics infuse the dish with an earthy, herby backbone.
Olive Oil and Butter: For searing and adding a velvety finish to the sauce.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment
Start by preheating your oven to 325°F. This low, slow heat is key for tender, juicy short ribs.
Sear the Short Ribs
In a large Dutch oven, heat olive oil over medium-high. Sear the short ribs on all sides until browned. Don’t rush this part—it adds major flavor.
Sauté the Veggies
Remove the ribs and add chopped onions and carrots to the pot. Sauté until softened, then stir in garlic and tomato paste. Cook until fragrant and the tomato paste darkens slightly.
Deglaze and Build the Sauce
Pour in the red wine, scraping up any browned bits from the bottom. Let it simmer until slightly reduced, then add beef broth, herbs, and a touch of butter.
Return the Ribs
Nestle the ribs back into the pot. Make sure they’re mostly submerged in the liquid.
Cook to Perfection
Cover and place in the oven for about 2.5 to 3 hours, until the meat is fork-tender and the sauce is rich and thick.
Finishing Touches
Skim any excess fat off the top. If you like, reduce the sauce a little more on the stovetop for an extra luxurious finish.
Serve and Enjoy
Serve warm and bask in the compliments. This dish deserves to be the centerpiece of your dinner table.
Nutrition Facts
Servings: 4–6
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
How to Serve Braised Short Ribs
Mashed Potatoes: Creamy mashed potatoes are the classic pairing. They soak up all that dreamy sauce like a champ.
Polenta or Rice: For a slightly different base, serve over buttery polenta or fluffy white rice.
Crusty Bread: Use a hunk of crusty bread to mop up every last bit of sauce—trust me, you don’t want to waste a drop.
Roasted Vegetables: Something like Brussels sprouts or root veggies adds great contrast and color.
Fresh Herbs: A sprinkle of chopped parsley or chives right before serving adds a fresh, vibrant finish.
Additional Tips
Prep Ahead: You can make this dish a day in advance. It actually tastes better the next day!
Spice It Up: Add chili flakes, a pinch of cinnamon, or a splash of balsamic vinegar for a unique twist.
Dietary Adjustments: Swap wine for grape juice or extra broth if you’re avoiding alcohol.
Storage Tips: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the oven.
Double the Batch: Make extra and freeze the rest. Your future self will thank you.
FAQ Section
Q1: Can I use boneless short ribs instead?
A1: Absolutely! Boneless ribs work great and still deliver tons of flavor.
Q2: Can I make this dish ahead of time?
A2: Yes! It’s even better the next day. Just reheat slowly on the stove or in the oven.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze this dish?
A4: Yes! Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Q5: What’s the best way to reheat this dish?
A5: Reheat in a covered pot over low heat, adding a splash of broth if needed.
Q6: Can I double the recipe?
A6: Definitely! Just make sure your pot is big enough to handle the extra volume.
Q7: What wine should I use?
A7: A dry red like Cabernet Sauvignon, Merlot, or Shiraz is perfect.
Q8: Can I make this in a slow cooker?
A8: You sure can! After searing, transfer everything to a slow cooker and cook on low for 8 hours.
Q9: What if I don’t have a Dutch oven?
A9: Use a heavy oven-safe pot with a lid or a roasting pan tightly covered with foil.
Q10: Can I add more vegetables?
A10: Absolutely—mushrooms, parsnips, or even sweet potatoes would be great additions.
Whether you’re cooking to impress or just want to treat yourself to something truly soul-soothing, these Braised Short Ribs are your ticket to comfort food heaven. It’s a dish that feels special, without being fussy—and once you try it, you’ll keep coming back for more. Happy cooking!
Print
Braised Short Ribs
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 2 servings (or 4 smaller servings) 1x
- Category: Main Dish
- Method: Braise
- Cuisine: French
Description
These tender, fall-off-the-bone Braised Short Ribs are perfect for a cozy autumn dinner or any special occasion. Slow-cooked to perfection with a rich braising liquid, these ribs are packed with deep, savory flavor. A true comfort food!
Ingredients
- 2–3 pounds English-cut beef short ribs, bone in
- 2 tbsp olive oil
- 1 large sweet onion, roughly chopped
- 2 stalks celery, roughly chopped
- 2 carrots, roughly chopped
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 1/2 cup red wine vinegar
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2–3 bay leaves
- 1 tbsp better than bouillon beef base
- 2 cups beef broth, reduced-sodium
- 3 tbsp cornstarch
- kosher salt and ground black pepper, for seasoning
Instructions
- Preheat oven to 300°F. Pat ribs dry and season generously with salt and pepper. Let rest for 30 minutes on a rack.
- Heat oil in a large Dutch oven over medium-high heat. Lightly dust ribs with flour. Sear the ribs for a few minutes on each side. Remove and set aside.
- Add mirepoix (onion, celery, carrots) to the pot with salt and pepper. Sauté until tender, about 10 minutes. Add garlic, bouillon, and tomato paste. Sauté for 1-2 minutes more.
- Pour in red wine vinegar to deglaze the pot, scraping up the brown bits. Add beef broth, then return ribs to the pot. Add rosemary, thyme, and bay leaves.
- Simmer the liquid. Once simmering, cover and transfer to the oven. Braise for 3-3½ hours or until ribs are tender.
- Remove meat and veggies from the pot and keep warm. Skim fat from the braising liquid, and discard the herbs and bay leaves.
- Bring liquid to a boil and whisk cornstarch with water. Add to the pot and stir until thickened, 2-3 minutes.
- Serve the sauce over the ribs, taste and adjust seasonings if necessary.
Notes
- For slow cooker instructions: After browning the ribs, transfer them to the slow cooker with the braising liquid ingredients. Cook on low for 6-8 hours or high for 3-4 hours until the meat is tender.
- If you prefer a smoother sauce, strain the braising liquid before thickening it.
- Serve with mashed potatoes or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 rib with braising sauce
- Calories: 650
- Sugar: 7g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 55g
- Cholesterol: 125mg