Braised short ribs are the ultimate comfort food, offering a rich and tender meat experience that melts in your mouth. This dish is perfect for special occasions or cozy dinners, where slow cooking allows the beef to soak up deep flavors from herbs, wine, and broth. The result is a hearty, savory meal that combines the robustness of beef with aromatic herbs and a silky, flavorful sauce.

The process involves searing the ribs to develop a caramelized crust, then slowly braising them in a fragrant liquid until they become tender and succulent. This method transforms a tougher cut of meat into a luxurious dish with complex layers of flavor. Braised short ribs pair beautifully with mashed potatoes, creamy polenta, or roasted vegetables, making them versatile for various meal settings.

Whether you’re looking to impress guests or simply enjoy a delicious home-cooked meal, this braised short ribs recipe offers an approachable way to create an elegant and satisfying dish. The use of red wine and fresh herbs adds sophistication, while the slow braise guarantees a melt-in-your-mouth texture every time.

Why You’ll Love This Recipe

1. Tender, Juicy Meat

Slow braising breaks down connective tissue for fall-off-the-bone tenderness.

2. Deep, Complex Flavors

Red wine, herbs, and tomato paste create a rich, savory sauce.

3. Perfect for Special Occasions

An elegant dish that’s sure to impress family and guests.

4. Simple Ingredient List

Uses common ingredients that come together beautifully.

5. Versatile Serving Options

Pairs well with potatoes, polenta, or roasted veggies.

Ingredients

Olive oil

Yellow onion, diced
Carrots, chopped
Beef short ribs, bone-in

Salt and pepper
All-purpose flour
Dry red wine

Low-sodium beef broth
Tomato paste
Fresh thyme sprigs

Fresh rosemary sprigs

Variations

Use pearl onions or mushrooms for added texture and flavor.
Substitute red wine with a robust beer or extra beef broth for a non-alcoholic version.

Add garlic cloves during braising for extra aroma.
Finish with a splash of balsamic vinegar for a tangy twist.
For a smoky flavor, add smoked paprika or chipotle powder.

How to Make the Recipe

Step 1

Preheat oven to 325°F (163°C). Season the short ribs generously with salt and pepper.

Step 2

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove and set aside.

Step 3

Add diced onion and chopped carrots to the pot. Sauté until softened and aromatic.

Step 4

Sprinkle flour over the vegetables and stir to combine, cooking for 1-2 minutes to remove raw flour taste.

Step 5

Deglaze the pot by pouring in red wine, scraping up any browned bits from the bottom.

Step 6

Stir in beef broth, tomato paste, thyme, and rosemary. Return the short ribs to the pot.

Step 7

Cover the pot with a lid and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Step 8

Remove short ribs and strain the sauce if desired. Serve ribs topped with the sauce.

Tips for Making the Recipe

Sear the ribs well to develop flavor and color.

Use a heavy pot with a tight-fitting lid for best braising results.
Check liquid level during braising and add more broth if necessary.
Let the ribs rest a few minutes before serving for juicier meat.

Skim excess fat from the sauce for a cleaner finish.

How to Serve

Serve braised short ribs over creamy mashed potatoes, polenta, or buttered noodles. Garnish with fresh herbs and a spoonful of the braising sauce. Accompany with roasted or steamed vegetables like green beans, carrots, or Brussels sprouts.

Make Ahead and Storage

Storing Leftovers

Cool leftover ribs and sauce, then store in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze the short ribs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over low heat or in the oven until warmed through, adding a splash of broth if needed.

FAQs

1. Can I use boneless short ribs?

Yes, but bone-in ribs add more flavor and richness to the braise.

2. What type of wine is best?

A medium-bodied dry red like Pinot Noir or Cote du Rhone works well.

3. Can I prepare this in a slow cooker?

Yes, after searing, transfer ingredients to a slow cooker and cook on low for 6-8 hours.

4. How do I know when ribs are done?

The meat should be fork-tender and easily pull away from the bone.

5. Can I use other herbs?

Rosemary and thyme are classic, but sage or bay leaves can be added.

6. Should I strain the sauce?

Straining is optional but gives a smooth, refined sauce.

7. Can I make this gluten-free?

Use gluten-free flour or omit flour for thickening; use cornstarch slurry if needed.

8. How thick should the sauce be?

It should coat the back of a spoon but not be too thick or gloopy.

9. Can I add vegetables to the braise?

Yes, carrots, onions, and celery are traditional and add flavor.

10. What sides go best with braised short ribs?

Mashed potatoes, creamy polenta, roasted root vegetables, or buttered noodles.

Conclusion

Braised short ribs are a timeless dish that delivers unparalleled richness and tenderness through slow cooking. With simple ingredients and a straightforward method, this recipe transforms an affordable cut of beef into an elegant meal fit for any celebration or comforting family dinner. The melding of wine, herbs, and beef creates deep flavors that will have you coming back for seconds.