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Rich, tender, and flavorful, these Braised Short Ribs are the ultimate comfort food for any occasion. Slow-cooked in a savory blend of red wine, herbs, tomatoes, and aromatics, they deliver a melt-in-your-mouth dish perfect for a cozy night or a festive dinner.
Why I Love This Braised Short Ribs Recipe
There’s something undeniably comforting about braised short ribs, and they’ve quickly become one of my favorite dishes to prepare. The process transforms a simple cut of meat into something rich, tender, and flavorful. Slow cooking allows the flavors of red wine, herbs, and other aromatics to meld together, creating an irresistible sauce. It feels luxurious but is incredibly approachable, perfect for an intimate dinner and a festive gathering.
Short ribs are incredibly versatile. They pair beautifully with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce. Plus, the make-ahead aspect of the recipe is ideal for entertaining or busy days, as the flavors only improve over time.
For me, braised short ribs embody everything I love about home cooking: warmth, flavor, and the power to bring people together. They’re a reminder that a little patience in the kitchen can turn a simple cut of meat into something unforgettable. So, the next time you’re looking for a dish that impresses without much stress, let short ribs be the answer. Your taste buds will thank you!
Braised Short Rib Ingredients
The ingredients for this recipe, besides the actual short ribs, are ones that you’ll likely already have on hand.
- Short ribs are the heart of this dish, forming a tender, melt-in-your-mouth texture after baking.
- Kosher salt season the short ribs, soaking up moisture before cooking.
- Black pepper pairs with the salt to season the meat, providing flavor to the dish.
- Onion sautees with other aromatics to create a base for the sauce.
- Carrots act as a support vegetable flavor for the sauce, softly melting into the other flavors to elevate them.
- Celery finishes off the aromatics, giving a fresh flavor to the other vegetables, complementing their flavors.
- Garlic brings a tangy sweetness to the aromatics, adding complexity to the dish.
- Tomato paste forms a rich sauce, making for a deeper flavor complementing the diced tomatoes.
- Red wine brings a deep, acidic flavor to the dish, soaking into the short ribs to create deep flavor.
- Fresh thyme adds a freshness to the sauce, releasing its flavor as it bakes.
- Fresh rosemary brings the brightness of the herb to the dish.
- Bay leaves add the final touch, topping off the trio of herbs.
- Beef stock helps temper the red wine’s richness while adding flavor to the meat.
- Canned tomatoes work in tandem with the beef stock to create a deep flavor while mellowing the red wine.
How to Make Braised Short Ribs
There are four steps to making braised short ribs.
- Prepare the meat
- Sear the meat
- Create the sauce
- Bake the dish
Step 1: Prepare the meat. Place the meat on a baking sheet and generously season all sides with kosher salt and black pepper.
Step 2: Sear the meat. Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Once hot, add half the short ribs to the pan and cook for 3 to 4 minutes, until they release from the pan. Flip and cook for an additional 3 to 4 minutes until they release again. Place back on the baking sheet. Cook the remaining meat in the pot in the same way. Remove and set all of the meat aside.
Step 3: Create the sauce. Turn the heat down to medium. Place in the diced onions, celery, carrots, salt, and black pepper, and sauté until soft. Add in the garlic and cook until it warms through. Add the tomato paste and cook until it darkens. Pour in the red wine, scraping the bottom of the pan to release the fond. Cook until the liquid is reduced by about a third. Add in the whole sprigs of rosemary, thyme, bay leaves, beef stock, canned tomatoes, and partially cooked short ribs.
Step 4: Bake the dish. Cover the pot and place into a preheated 350°F oven. Cook for two hours, then remove the lid and cook for an additional hour. Remove from the oven and let cool for 10 minutes. Remove the short ribs, bay leaves, and herbs from the pot, tip it, and spoon off the remaining fat. Place the short ribs back in the pot and serve. Garnish with fresh parsley, if desired.
Pro Tips for Success
- Use the correct size Dutch oven. If you follow the instructions as written, the pot will become full. An 8-quart pot ensures there is enough space to fit both the meat and liquid.
- Ensure the oil is hot before adding the meat. This is essential to properly sear the meat and prevent it from sticking to the pan. If the oil is smoking, it’s too hot.
- Don’t overcrowd the pan. Cook the short ribs in two batches to give them room to cook. If you cook them all at once, they’ll steam instead of sear, which will not provide the correct texture to the exterior of the meat.
- Remove the lid for the final hour of baking. During the first two hours, the ribs absorb the sauce’s flavor. The final hour allows the liquid to condense further, browning the tops of the ribs and creating a caramelizing effect.
Variations and Substitutions
This is a fairly straightforward dish, but there are ways you can alter it slightly:
- If you do not want to utilize wine, you can use the equivalent amount of beef stock in its place. If desired, add ¼ cup red wine vinegar to the stock to more closely match the acid.
- Beef broth can be used instead of stock. It will act similarly in the dish.
Serving and Storing
To serve: These ribs work great when served with polenta or mashed potatoes. Make the mashed potatoes in the final 30 minutes of the baking time so everything can be ready at the same time. Serve the ribs after spooning off the fat.
To store: Place in an airtight container and refrigerate. The leftovers will keep for about 7 to 10 days. They can also be frozen and eaten at a later time.
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Braised Short Ribs
Ingredients
- 5 lbs beef short ribs
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp extra virgin olive oil
- 1 large onion halved and slivered
- 2 ribs celery diced
- 3 carrots peeled and diced
- 5 cloves garlic minced
- 4 tbsp tomato paste
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 3 bay leaves
- 1 bottle (750 mL) dry red wine (such as Cabernet Sauvignon or Côtes du Rhône)
- ½ cup beef stock
- 2 14.5-oz cans diced tomatoes
Instructions
- Preheat the oven to 350°F.
- Sprinkle the ribs generously with the salt and black pepper on all sides. Heat the oil in an 8-quart Dutch oven over medium heat. Once hot, add half of the short ribs. Brown on two opposing sides, 3-4 minutes per side. Remove and set aside on a plate. Repeat with the remaining ribs.2 tsp kosher salt, 1 tsp freshly ground black pepper, 3 tbsp extra virgin olive oil, 5 lbs beef short ribs
- To the hot stockpot, add the onion, celery, and carrot. Season with salt and black pepper and sauté until softened, 4 minutes. Add the garlic and sauté for 1 minute. Stir in the tomato paste and cook until it deepens in color, 2-3 minutes. Pour in the wine. Stir and scrape up any browned bits on the bottom of the pan. Bring to a simmer and reduce the wine by about a third, 6-8 minutes. Add the rosemary, thyme, bay leaves, beef stock, and diced tomatoes. Add the browned short ribs along with any juices.1 large onion, 2 ribs celery, 3 carrots, 5 cloves garlic, 4 tbsp tomato paste, 1 sprig fresh rosemary, 2 sprigs fresh thyme, 3 bay leaves, 1 bottle (750 mL) dry red wine (such as Cabernet Sauvignon or Côtes du Rhône), ½ cup beef stock, 2 14.5-oz cans diced tomatoes
- Cover the Dutch oven and place in the preheated 350°F oven. Baste occasionally and bake until the short ribs are tender, about 2 hours. Remove the cover and bake for an additional 45-60 minutes to brown the tops of the short ribs and make them fall-apart tender. Remove from the oven and allow the short ribs to rest for 10 minutes. Remove the ribs, bay leaves, and herbs from the Dutch oven. Tip the Dutch oven slightly and use a large spoon to remove the excess fat and discard. Return the short ribs to the sauce and serve over mashed potatoes with the sauce.
