Braised Beef Short Ribs Recipe

Braised Beef Short Ribs are a cozy and comforting dish that feels special but is easy to enjoy at home. When cooked slowly, the beef becomes very tender and full of rich flavor from the red wine, broth, vegetables, and herbs.

This recipe does take a few hours in the oven, but most of that time is hands-off. While the ribs cook, the sauce becomes deeper and tastier. Serve them with mashed potatoes, noodles, polenta, or roasted vegetables for a warm and satisfying meal.

1. Braised Beef Short Ribs Recipe (Yield: 4 Servings)

Ingredients

• 8 whole beef short ribs, bone-in
• 3 tablespoons olive oil
• 1 yellow onion, diced
• 3 carrots, chopped
• Salt and black pepper, to taste
• ¼ cup all-purpose flour
• 1 cup dry red wine
• 2½ cups low-sodium beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

Preheat your oven to 325°F (163°C).

Pat the beef short ribs dry with paper towels. Removing excess moisture helps the meat develop a rich brown crust during searing. Season all sides generously with salt and freshly ground black pepper.

Lightly coat each short rib with the all-purpose flour, shaking off any excess. The flour helps create a beautiful crust and slightly thickens the braising liquid as it cooks.

Heat the olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.

Working in batches if necessary, sear the short ribs for about 2 to 3 minutes per side until deeply browned on all surfaces. Avoid overcrowding the pot, which can prevent proper browning. Transfer the browned ribs to a plate.

Reduce the heat to medium. Add the diced onion and chopped carrots to the same pot. Cook for about 6 to 8 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.

Stir in the tomato paste and cook for 1 to 2 minutes, allowing it to darken slightly and develop a richer flavor.

Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen all of the flavorful browned bits. Simmer for about 5 minutes to reduce the wine by roughly one-third.

Add the beef broth and stir well to combine with the wine and vegetables.

Return the browned short ribs to the pot, arranging them in a single layer. The liquid should come about two-thirds of the way up the sides of the meat. Add a little extra broth if needed.

Lay the thyme and rosemary sprigs over the ribs.

Bring the liquid to a gentle simmer on the stovetop, then cover the Dutch oven with a tight-fitting lid.

Transfer the pot to the preheated oven and braise for about 2½ to 3 hours. Turn the short ribs once halfway through cooking to ensure even braising.

The ribs are done when the meat is extremely tender and easily pulls away from the bone with a fork.

Carefully transfer the cooked short ribs to a serving platter and tent loosely with foil to keep warm.

Discard the thyme and rosemary stems from the sauce.

If desired, skim excess fat from the surface of the braising liquid. For a thicker sauce, simmer it uncovered over medium heat for 10 to 15 minutes until slightly reduced.

Spoon the rich sauce and vegetables over the beef before serving.

Serve hot with mashed potatoes, creamy polenta, buttered egg noodles, roasted vegetables, or crusty bread to soak up the flavorful sauce.

2. Tips for Perfect Braised Beef Short Ribs

Choose well-marbled bone-in short ribs. The fat slowly melts during braising, producing exceptionally tender meat and a flavorful sauce.

Take the time to brown the ribs thoroughly before braising. A deep, golden crust adds layers of rich flavor that cannot be achieved later in the cooking process.

Use a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir for the best balance of richness and acidity.

Keep the braising liquid at a gentle simmer rather than a rapid boil. Slow, even cooking helps break down the connective tissue without drying out the meat.

Use a heavy Dutch oven with a tight-fitting lid to maintain even heat and retain moisture throughout the long cooking time.

If making the dish ahead, refrigerate the finished short ribs overnight. The flavors deepen, and the hardened fat can easily be removed before reheating.

Reduce the sauce after cooking if you’d like a richer, more concentrated gravy to spoon over the meat.

Serve the short ribs with creamy mashed potatoes, polenta, or buttered noodles that can absorb every bit of the delicious braising sauce.

3. Frequently Asked Questions

Can I make Braised Beef Short Ribs a day ahead?

Yes. In fact, many cooks prefer preparing them a day in advance because the flavors continue to develop overnight, making the dish even more delicious.

Can I substitute another cut of beef?

Chuck roast is a good alternative if short ribs are unavailable, although bone-in short ribs provide the richest flavor and most tender texture.

What type of wine works best for braising?

Dry red wines such as Cabernet Sauvignon, Merlot, Pinot Noir, or Syrah all work well because they add depth without excessive sweetness.

Can I freeze leftover braised short ribs?

Absolutely. Store the cooled meat and sauce together in airtight freezer-safe containers for up to three months. Thaw overnight before reheating gently.

How do I reheat the leftovers without drying them out?

Reheat the short ribs slowly over low heat on the stovetop or in a covered baking dish in a 325°F oven with some of the braising sauce until warmed through.

4. Nutrition Information

This Braised Beef Short Ribs Recipe is a classic comfort food that’s well worth the time it takes to prepare. Slow braising transforms the beef into incredibly tender, flavorful meat while creating a rich, savory sauce infused with vegetables, herbs, and red wine.

Perfect for Sunday dinners, holidays, or special occasions, this recipe delivers impressive results with simple ingredients and straightforward techniques. Serve it alongside your favorite comforting side dishes, and you’ll have an unforgettable homemade meal that’s sure to become a family favorite.