If you crave a dish that’s both luxurious and comforting, the Braised Beef Short Ribs Recipe is simply irresistible. Picture fall-off-the-bone, deeply flavorful beef surrounded by a lush, wine-enriched sauce and tender vegetables—this is hearty home cooking elevated to a whole new level. Whether you’re hosting a dinner party or making a cozy weekend meal, these braised short ribs transform simple ingredients into pure magic thanks to slow cooking and a touch of love. Let’s bring this classic to your table and make it your next kitchen triumph!

Braised Beef Short Ribs Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Braised Beef Short Ribs Recipe lies in its simple, robust ingredients. Each brings something special—intense flavor, savory depth, or a touch of color—to create a meal that’s much greater than the sum of its parts.

Beef short ribs (4 pounds, bone-in): Look for meaty, well-marbled ribs—they become unbelievably tender during braising.
Salt (2 teaspoons): Essential for bringing out the beef’s natural flavors.
Black pepper (1 teaspoon): Adds a subtle, aromatic heat that pairs perfectly with slow-cooked beef.
Olive oil (2 tablespoons): Gives the ribs a gorgeous sear and helps build those flavorful browned bits.
Onion (1 large, chopped): Starts the aromatic base for a sauce you’ll want to spoon over everything.
Carrots (2, peeled & chopped): Add color and a gentle sweetness to balance the savory notes.
Celery (2 stalks, chopped): Contributes a savory depth—a classic for any good braise.
Garlic (4 cloves, minced): Infuses the whole pot with rich, mouthwatering aroma.
Tomato paste (2 tablespoons): Concentrates richness and helps the sauce hug the ribs.
Dry red wine (2 cups): Enhances the sauce’s complexity—choose a wine you’d happily drink.
Beef broth (2 cups): Melds everything together and provides a deeply flavorful braising liquid.
Fresh rosemary (2 sprigs): Lends a fragrant, piney herbal note that’s pure comfort.
Fresh thyme (4 sprigs): Adds earthiness and rounds out the bouquet of flavors.
Bay leaves (2): Infuse the sauce with subtle, old-fashioned savoriness as everything simmers.

How to Make Braised Beef Short Ribs Recipe

Step 1: Prep and Season the Ribs

Start by patting the beef short ribs thoroughly dry with paper towels—this small step is crucial for that flavorful, caramelized crust. Generously season all sides with salt and black pepper. This simple seasoning boosts the beefy taste and makes sure every bite is packed with flavor.

Step 2: Sear the Ribs

In your favorite large Dutch oven or heavy-bottomed, oven-safe pot, heat up the olive oil over medium-high heat until shimmering. Sear the ribs in batches, about 2–3 minutes per side, until they develop a deep golden-brown crust. Don’t rush—this bold browning is where tons of flavor begins. Set the seared ribs aside on a plate.

Step 3: Build the Flavor Base

In the same pot (don’t wipe it out!), toss in the chopped onion, carrots, and celery. Sauté for 5–6 minutes until the veggies have softened and caught some of those tasty browned bits. Stir in the minced garlic and tomato paste, letting them cook for about a minute—this step creates a deeply savory, aromatic foundation for the sauce.

Step 4: Deglaze and Reduce

Pour the dry red wine into the pot, using a wooden spoon to scrape up all the caramelized bits from the bottom. This is pure flavor gold! Bring the mixture to a simmer and let it bubble away for about 10 minutes—your kitchen will start to smell incredible as the wine reduces and intensifies.

Step 5: Braise Low and Slow

Add in the beef broth, rosemary sprigs, thyme sprigs, and bay leaves, stirring everything together. Return the short ribs to the pot, bone-side down, making sure the liquid mostly covers the meat. Cover with a tight-fitting lid and transfer to your preheated 325°F oven. Braise for 2½ to 3 hours, checking occasionally to ensure the liquid level stays above the ribs. They’re ready when the meat is ultra-tender and literally falling off the bone.

Step 6: Finish the Sauce and Serve

Carefully remove the ribs from the pot and set aside. If you like, strain the sauce to create a silky texture, then skim off any excess fat. Want a thicker sauce? Just simmer it uncovered on the stovetop for a few minutes. Serve hot, spooning plenty of that gorgeous sauce over the top.

How to Serve Braised Beef Short Ribs Recipe

Garnishes

A sprinkle of fresh chopped parsley or thyme adds a bit of color and a pop of freshness to each plate. For an extra touch, you can grate a little lemon zest over the ribs just before serving—a tiny bit goes a long way with these rich flavors!

Side Dishes

This Braised Beef Short Ribs Recipe absolutely begs to be spooned over something creamy (like mashed potatoes or velvety polenta) so the sauce can soak right in. Crusty bread is also a winner for sopping up every drop, or try it alongside garlicky sautéed greens for some savory contrast.

Creative Ways to Present

For a dinner party presentation, try serving the ribs atop a bed of creamy parsnip purée with roasted root vegetables scattered around. You can also shred leftover meat and pile it onto garlic-rubbed toast for a rustic appetizer, or toss with fresh pappardelle for a truly decadent pasta dish.

Make Ahead and Storage

Storing Leftovers

Refrigerate leftover short ribs and sauce in an airtight container for up to three days. The flavors get even better overnight, so you’ll love them the next day just as much—if not more.

Freezing

These ribs freeze beautifully. Spoon portions of the ribs and sauce into freezer-friendly containers, label them, and freeze for up to three months. To serve, simply thaw overnight in the fridge.

Reheating

Reheat the Braised Beef Short Ribs Recipe gently on the stovetop over low heat or in a covered dish in a 325°F oven until hot. Add a splash of broth if needed to loosen the sauce and keep the meat super juicy.

FAQs

Can I make the Braised Beef Short Ribs Recipe ahead of time?

Definitely! In fact, this recipe tastes even better the next day. Let the cooked ribs cool, refrigerate overnight, and reheat before serving—the sauce deepens in flavor, and cold fat is easy to remove.

What kind of wine should I use?

Choose a dry red wine you’d enjoy drinking—think Cabernet Sauvignon, Merlot, or even Pinot Noir. Avoid anything too sweet, as it may overwhelm the sauce.

Can I make this Braised Beef Short Ribs Recipe without alcohol?

Yes! You can substitute the wine with extra beef broth and a splash of balsamic vinegar or grape juice for tang and depth. The result will still be rich and delicious.

Do I need a Dutch oven?

A Dutch oven is ideal, but any large, heavy, oven-safe pot with a tight-fitting lid will work. Just be sure it can handle a few hours in the oven and holds all the ingredients comfortably.

How do I know when the beef short ribs are done?

The meat should be fork-tender and easily pull away from the bone. If it’s not falling apart yet, let it braise a little longer—trust me, it’s worth the wait!

Final Thoughts

If you’ve never tried making the Braised Beef Short Ribs Recipe at home, now’s your chance to create something truly memorable. With a little time and a handful of ingredients, this dish will have everyone at the table raving. Give it a go, and get ready for something delicious and comforting!

Braised Beef Short Ribs Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 3 hours 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Braised Beef Short Ribs recipe is a comforting, flavorful dish that is perfect for a cozy dinner. The tender beef ribs are cooked low and slow in a rich red wine and beef broth until they are fall-off-the-bone delicious.

Ingredients

Scale

Braised Beef Short Ribs:

4 pounds bone-in beef short ribs
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil

Vegetable Mirepoix:

1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced

Braising Liquid:

2 tablespoons tomato paste
2 cups dry red wine
2 cups beef broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

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Instructions

Preheat the oven: to 325°F.
Season the short ribs: with salt and pepper.
Sear the short ribs: in a Dutch oven until browned. Remove and set aside.
Cook the vegetables: onion, carrots, and celery until softened. Add garlic and tomato paste.
Deglaze the pot: with red wine and simmer.
Add broth and herbs: rosemary, thyme, bay leaves.
Return the ribs: to the pot, cover, and braise in the oven for 2.5-3 hours.
Strain the sauce: if desired and skim excess fat.
Serve: hot with preferred side dishes.