Braised Short Ribs Recipe
Braised short ribs are one of those meals that turn an ordinary night into something special. Slow cooked low and slow until the meat is fork tender and falling off the bone, they are rich, hearty, and packed with deep savory flavor that fills the whole kitchen.
The best part is that this dish looks and tastes like it came from a fancy restaurant, but it is actually simple to make at home. With a handful of everyday ingredients and a little patience, you can serve up short ribs so tender they melt in your mouth. Whether it is a cozy Sunday dinner or a special occasion, this recipe never disappoints.
What Are Braised Short Ribs
Short ribs are cut from the beef chuck or plate section of the cow. They have a good amount of marbling and connective tissue, which is exactly what makes braising the perfect cooking method for them.
Braising means searing the meat first to build flavor, then cooking it slowly in liquid at a low temperature. Over a couple of hours the tough fibers break down and the collagen melts into the sauce, leaving you with meat that is silky, juicy, and loaded with flavor.
Why You Will Love This Recipe
There are so many reasons this dish becomes a favorite the first time you make it:
- Incredibly tender: the slow cook time gives you melt in your mouth meat every single time.
- Simple ingredients: nothing fancy, just pantry staples and a good cut of beef.
- Make ahead friendly: the flavor gets even better the next day.
- Impressive results: it looks and tastes gourmet with very little hands on effort.
Ingredients You Will Need
- 4 to 5 pounds bone in beef short ribs
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup dry red wine
- 2 sprigs fresh thyme
- 2 bay leaves
How to Make Braised Short Ribs Step-by-Step
- Pat the short ribs dry and season generously with salt and pepper on all sides.
- Heat the olive oil in a large Dutch oven over medium high heat. Sear the ribs on every side until deeply browned, about 3 minutes per side, then set them aside.
- Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 more minute.
- Pour in the red wine and scrape up the browned bits from the bottom of the pot. Let it simmer for 2 to 3 minutes.
- Return the ribs to the pot, add the beef broth, thyme, and bay leaves. The liquid should come about halfway up the ribs.
- Cover and transfer to a 325 degrees F oven. Braise for 2.5 to 3 hours, until the meat is fork tender.
- Remove the ribs, skim the fat from the sauce, and serve the ribs spooned with that rich braising liquid.
Tips and Variations
A few simple tips to get the best results:
- Do not skip the sear. Browning the meat builds the deep flavor that makes this dish shine.
- Low and slow is the key. Rushing the cook time will leave the meat tough.
- If the sauce is thin, simmer it on the stovetop for a few minutes to reduce and thicken.
Easy variations to try:
- Swap the red wine for extra beef broth for a wine free version.
- Add mushrooms or pearl onions in the last hour for more texture.
- Serve over mashed potatoes, polenta, or buttered egg noodles.
Storage Tips and Frequently Asked Questions
Store leftover short ribs in an airtight container in the fridge for up to 4 days. They also freeze beautifully for up to 3 months. Reheat gently on the stovetop or in the oven with a splash of broth to keep them moist.
Can I make braised short ribs ahead of time? Yes, and they taste even better the next day. Cook them fully, cool, and refrigerate. The fat is also easier to skim once chilled.
What cut of short ribs is best? Bone in English cut short ribs work best for braising because the bone and marbling add flavor and richness.
Do I have to use wine? No. You can replace the wine with additional beef broth and a splash of balsamic vinegar for depth.
Can I make this in a slow cooker? Absolutely. Sear the ribs and saute the vegetables first, then transfer everything to a slow cooker and cook on low for 7 to 8 hours.
Final Thoughts
Braised short ribs are proof that a little patience goes a long way. With minimal effort and a few hours in the oven, you get a rich, comforting meal that feels truly special. Make a batch this weekend and enjoy tender, flavorful short ribs that everyone at the table will love.