Braised Beef Short Ribs

Nothing says comfort quite like a pot of braised beef short ribs slowly simmering in rich red wine and aromatic herbs. This melt-in-your-mouth dish transforms a humble cut of meat into a showstopping centerpiece — perfect for cozy dinners or special occasions. With deeply caramelized flavors, a glossy sauce, and tender beef that falls off the bone, this recipe captures everything you love about slow cooking — indulgence, warmth, and satisfaction in every bite.

Why You’ll Love This Recipe

• Unbelievably tender: The slow braising method ensures fork-tender beef that simply melts in your mouth.
• Restaurant-quality flavor: A rich red wine sauce infused with garlic, onion, and herbs creates a deep, complex taste that rivals fine dining.
• Perfect for any occasion: Whether it’s a cozy Sunday supper or an elegant dinner party, this dish never fails to impress.
• Make-ahead friendly: Tastes even better the next day — ideal for meal prep or entertaining without stress.
• Comfort in a pot: Nothing beats the aroma of beef slowly braising in the oven on a chilly evening.

Ingredients Needed

For the Beef

• 5–6 beef short ribs (about 300–400g / 10–14oz each) – bone-in for maximum flavor
• 1½ tsp salt and freshly ground black pepper – for seasoning
• 2 tbsp olive oil – for searing

For the Flavor Base

• 1 large onion, chopped (brown, yellow, or white)
• 3 garlic cloves, crushed
• 2 celery stalks, chopped
• 2 carrots, chopped

For the Sauce

• 2 tbsp tomato paste – adds richness and depth
• 2 cups (500 ml) dry red wine – use a full-bodied variety such as Cabernet Sauvignon or Shiraz
• 2 cups (500 ml) low-sodium beef broth – enhances the meaty flavor
• 2 sprigs fresh thyme (optional, but recommended)
• 2 bay leaves – for aroma and balance

How to Make Braised Beef Short Ribs

Step 1: Preheat and Prepare

Preheat your oven to 160°C / 325°F. Pat the short ribs dry with paper towels — this helps them brown beautifully. Season generously with salt and pepper on all sides.

Step 2: Sear the Ribs

Heat olive oil in a large, heavy, ovenproof pot (like a Dutch oven) over high heat. Add half of the ribs and sear until deeply golden brown on all sides (about 5–7 minutes). Browning locks in flavor. Remove and repeat with the remaining ribs. Set aside.

Step 3: Build the Flavor Base

Lower the heat to medium. In the same pot (don’t clean it!), add chopped onion and garlic. Sauté for about 2 minutes until fragrant and translucent — this builds your flavor foundation. Stir in the carrot and celery, cooking for another 5 minutes until softened and lightly caramelized.

Step 4: Deglaze and Add Liquids

Add tomato paste and cook for 1 minute to concentrate its flavor. Pour in the red wine, scraping up any browned bits from the bottom of the pot — that’s where the magic is! Stir in beef broth, thyme, and bay leaves, and mix until the tomato paste dissolves.

Step 5: Braise Low and Slow

Return the seared ribs to the pot, ensuring they’re mostly submerged in the liquid. Cover tightly with a lid and transfer to the oven.
Braise for 3 hours, or until the meat is fall-apart tender and easily separates with a fork.

Step 6: Strain and Reduce the Sauce

Carefully remove the ribs, keeping the meat on the bone. Cover to keep warm. Strain the braising liquid through a fine sieve, pressing the vegetables to extract all the juices (optional if you prefer a rustic texture).
Return the strained sauce to the pot and simmer uncovered until thick enough to coat the back of a spoon. Taste and season with salt and pepper if needed.

Step 7: Serve and Enjoy

Arrange the short ribs on a serving platter and spoon the glossy sauce generously over the top. Serve with creamy mashed potatoes, polenta, or crusty bread to soak up every drop.

Serving and Storage Tips

• Serving suggestions: Pair with buttery mashed potatoes, roasted vegetables, or a side of creamy polenta. Garnish with fresh parsley or thyme for a touch of color.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheating: Warm gently on the stove over low heat or in the oven at 160°C / 325°F until heated through. Add a splash of broth or water to loosen the sauce if needed.
• Freezing: Freeze cooled ribs and sauce in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Helpful Notes

• Wine substitute: If avoiding alcohol, replace the red wine with additional beef broth and 1 tbsp balsamic vinegar for depth.
• Make ahead: This dish tastes even better the next day as the flavors meld. Simply reheat before serving.
• Vegetable boost: Add mushrooms or parsnips for an earthy twist.
• Thicker sauce tip: For a luscious, velvety finish, whisk in a teaspoon of butter at the end of reducing the sauce.

Conclusion

These braised beef short ribs are the definition of comfort — tender, rich, and bursting with flavor. The slow-cooked red wine sauce elevates a simple cut of beef into a meal that’s both rustic and elegant. Whether for Sunday family dinners or to impress guests at your next gathering, this dish delivers every time.

If you try this recipe, don’t forget to leave a star rating and comment below!
Share your creation on Pinterest or Facebook — we’d love to see your delicious results.What’s your favorite side dish to serve with braised beef short ribs? Let us know below!

Frequently Asked Questions (FAQ)

Can I use boneless short ribs?

Yes, but bone-in short ribs add extra flavor and help keep the meat moist during the long braise. If using boneless, reduce the cooking time slightly.

What kind of wine should I use?

Choose a dry red wine like Cabernet Sauvignon, Shiraz, or Merlot. Avoid sweet wines — they’ll overpower the sauce.

Can I make this in a slow cooker?

Absolutely! Brown the ribs and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 8–9 hours or high for 5–6 hours.

Is this recipe gluten-free?

Yes, as long as your broth and tomato paste are certified gluten-free.

How thick should the sauce be?

The sauce should lightly coat the back of a spoon — silky, not too runny. Simmer longer for a thicker consistency.