Sink your fork into these Braised Beef Short Ribs and you’ll discover a world of comfort and flavor in every luscious bite. Slow-cooked in a rich red wine sauce with hearty vegetables and fresh herbs, this dish transforms simple ingredients into a melt-in-your-mouth masterpiece. Whether you’re planning a cozy night in or pulling out all the stops for a special dinner, these Braised Beef Short Ribs hit the mark with their irresistible tenderness and depth of flavor, making them a shining star on any table.

Braised Beef Short Ribs Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of Braised Beef Short Ribs is how a handful of humble ingredients come together to create magic. Every element in this dish serves a delicious purpose: from adding robust flavor and color, to building that signature silky sauce that tastes like it simmered all day (because it did).

Beef short ribs, bone-in: Go for meaty, well-marbled ribs—bones add incredible flavor and help keep the meat tender during braising.
Olive oil: A quality olive oil helps brown the ribs and vegetables, creating layers of deep, savory flavor.
Onion: Chopped onion softens and sweetens as it cooks, forming the aromatic backbone of the sauce.
Carrots: Their gentle sweetness balances the richness of the beef and adds a pop of color.
Celery: Essential for a classic French mirepoix, celery adds subtle earthiness and depth.
Garlic: Minced garlic adds warmth and fragrance—don’t be shy!
Tomato paste: Just a bit brings tang and a gorgeous red hue to the sauce, along with that dreamy umami kick.
Dry red wine (Cabernet or Merlot): Wine tenderizes the beef and creates a sauce with beautiful complexity—choose something good enough to drink.
Beef broth: The backbone of braising, beef broth ties all the flavors together and magnifies the meatiness of the short ribs.
Fresh rosemary: A couple of sprigs infuse the dish with woodsy, pine-like fragrance.
Fresh thyme: Earthy and slightly floral, thyme gives the sauce that extra herbal note.
Bay leaves: An old-school braising essential, bay leaves layer in depth throughout the slow cook.
Salt and pepper: Simple but essential—don’t skimp, as these bring the whole dish into delicious balance.

How to Make

Step 1: Prep and Season the Ribs

Start by preheating your oven to 325°F (160°C). Grab those beautiful beef short ribs and pat them dry—you want them nice and dry so they sear instead of steaming. Shower both sides with a generous sprinkle of salt and freshly ground black pepper. This little step creates a magic crust and ensures every bite of Braised Beef Short Ribs is bursting with flavor.

Step 2: Brown the Ribs

Heat your olive oil in a large Dutch oven over medium-high heat until it shimmers. Add the short ribs and let them sear, undisturbed, for about 3–4 minutes per side. You’re looking for deep, golden-brown crusts—this is where the big, beefy flavors start. Once browned on all sides, transfer the ribs to a plate and set aside.

Step 3: Sauté the Vegetables

In the same pot (don’t wipe it out!), toss in your chopped onion, carrot, and celery. Sauté, stirring occasionally, for about 5 minutes until the veggies start to soften and take on some color. Add the garlic and tomato paste, and cook for just another minute until fragrant—all those caramelized bits in the pot are flavor gold.

Step 4: Deglaze and Reduce

Pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom. These are packed with savory goodness. Let the wine simmer for 5 minutes until it’s slightly reduced and smells absolutely incredible—you’re building the luxurious base for your Braised Beef Short Ribs sauce.

Step 5: Bring It All Together and Braise

Nestle your seared ribs back into the pot, arranging them so they fit snugly. Pour in the beef broth and tuck in the rosemary, thyme, and bay leaves. The liquid should almost cover the ribs (it’s okay if the tops peek out a bit). Pop on the lid and transfer the whole pot to your preheated oven. Now, let time do its thing for 2½ to 3 hours, until the ribs are fall-off-the-bone tender and your kitchen smells like heaven.

Step 6: Finish and Serve

Carefully remove the ribs from the pot and strain the sauce into a bowl, skimming off any excess fat. Spoon that glossy, aromatic sauce generously over the Braised Beef Short Ribs and get ready for cheers all around the table.

How to Serve

Garnishes

Brighten up your Braised Beef Short Ribs with a flurry of chopped fresh parsley or a sprinkle of lemon zest—these fresh touches cut through the richness and add a pop of color. A final grind of black pepper or even a pinch of flaky sea salt at the table can make every bite sing.

Side Dishes

The sauce is absolute gold, so you’ll want something to soak it up. Creamy mashed potatoes or buttery polenta make perfect partners, cradling those rich juices. If you fancy something crusty, a chunk of artisan bread never disappoints. A side of garlicky sautéed greens or a simple green salad adds freshness and lighten the meal.

Creative Ways to Present

Take your Braised Beef Short Ribs up a notch with creative plating: try serving the ribs atop a bed of celeriac puree or whipped sweet potatoes for an elegant twist. For family-style dining, return the ribs and sauce to the Dutch oven, place it right in the center of the table, and let everyone dig in together. Or, shred leftover meat and serve in sliders or tacos for a surprisingly decadent casual treat!

Make Ahead and Storage

Storing Leftovers

These Braised Beef Short Ribs are even better the next day as the flavors continue to meld. Store any leftovers in an airtight container in the refrigerator for up to 3 days—the sauce may thicken a bit, which only ups the pleasure at mealtime.

Freezing

Braised Beef Short Ribs freeze beautifully, making them a smart make-ahead main. Cool the cooked ribs completely, then package them (with plenty of sauce) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating gently.

Reheating

To reheat, transfer ribs and sauce to a covered skillet or Dutch oven and warm them over low heat on the stovetop, stirring occasionally until heated through. If needed, add a splash of broth or water to loosen the sauce. You want the meat to be just as luscious and juicy the second (or third!) time around.

FAQs

Can I make Braised Beef Short Ribs in advance?

Absolutely! In fact, Braised Beef Short Ribs taste even deeper and richer the next day. Simply reheat gently before serving, and prepare for the flavors to wow you even more after a night’s rest in the fridge.

What type of red wine should I use?

Choose a dry red wine you’d enjoy drinking, like Cabernet Sauvignon or Merlot. The wine doesn’t have to be expensive, but using one with good flavor is key to a memorable sauce.

Can I make this recipe without a Dutch oven?

Yes! If you don’t have a Dutch oven, use a heavy oven-safe pot with a tight-fitting lid. Alternatively, you can braise the ribs in a slow cooker for 6–8 hours on low or in a heavy roasting pan tightly covered with foil.

What can I substitute for red wine?

If you prefer to skip the wine, use extra beef broth with a splash of balsamic vinegar or a little unsweetened grape juice—it won’t be quite the same, but you’ll still get a lovely result.

Why are my short ribs tough?

If your Braised Beef Short Ribs aren’t tender, they probably need more time. Braising is all about patience—so give them another 30–45 minutes in the oven until the meat easily pulls away from the bone.

Final Thoughts

I can’t wait for you to experience just how satisfying a plate of Braised Beef Short Ribs can be. Whether for a laid-back family dinner or a show-stopping meal with friends, these ribs are pure comfort and a true crowd-pleaser. Give them a try and savor the magic!