Melt-in-your-mouth tender beef short ribs, slowly braised in a luxurious blend of red wine, garlic, and aromatic herbs. This classic comfort dish is both rustic and elegant—perfect for cozy nights or sophisticated dinner gatherings.
Why You’ll Love This Recipe
Braised Short Ribs offer the perfect marriage of deep, rich flavors and ultra-tender texture. The slow-cooking process allows the beef to absorb the complex notes of red wine, garlic, and herbs, while becoming succulent and fall-off-the-bone tender. It’s a versatile dish that pairs wonderfully with creamy mashed potatoes, soft polenta, or crusty bread, and is ideal for make-ahead entertaining.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- bone-in beef short ribs
- salt and pepper
- olive oil
- onion
- garlic
- tomato paste
- red wine
- beef broth
- Worcestershire sauce
- fresh thyme
- fresh rosemary
- bay leaves
directions
- Preheat oven to 325°F (160°C). Pat the short ribs dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until browned on all sides. Remove and set aside.
- In the same pot, add chopped onions and cook until softened, about 5 minutes.
- Stir in minced garlic and tomato paste. Cook for 1–2 minutes until the tomato paste darkens slightly.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom. Simmer for 5 minutes.
- Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.
- Return the short ribs to the pot, nestling them into the liquid.
- Cover with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender.
- Remove the pot from the oven. Discard the herb sprigs and bay leaves. Skim off any excess fat from the surface.
- Serve hot with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.
Servings and timing
Servings: 4
Prep Time: 20 minutes
Cooking Time: 3 hours
Total Time: 3 hours 20 minutes
Calories per Serving: 480 kcal
Variations
- Add Mushrooms: Sauté 1 cup of sliced cremini or button mushrooms with the onions for extra depth.
- Tomato-Rich Base: Use crushed tomatoes in place of some broth for a thicker, tomato-forward braise.
- Wine-Free Version: Substitute red wine with extra beef broth and a splash of balsamic vinegar.
- Root Vegetables: Add carrots, parsnips, or turnips during the last hour of braising for a complete one-pot meal.
- Spicy Kick: Add a pinch of chili flakes or a splash of hot sauce for subtle heat.
storage/reheating
Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered skillet or Dutch oven over medium-low heat until warmed through. The flavor deepens overnight, making it an excellent make-ahead dish. For longer storage, freeze in sauce for up to 2 months.
FAQs
What cut of meat is used for braised short ribs?
Bone-in beef short ribs are ideal for braising, as they become tender and flavorful with slow cooking.
Can I make this dish in advance?
Yes, it’s even better the next day. Refrigerate overnight and reheat gently to serve.
What kind of red wine should I use?
A dry, full-bodied wine such as Cabernet Sauvignon, Merlot, or Syrah is ideal for braising.
Can I cook this on the stovetop instead of in the oven?
Yes, but ensure it simmers gently on low heat, covered, and stir occasionally to avoid burning.
Do I need a Dutch oven for this recipe?
A Dutch oven is preferred, but any heavy, oven-safe pot with a tight-fitting lid will work.
What can I serve with braised short ribs?
Mashed potatoes, creamy polenta, or crusty bread are all excellent sides to soak up the rich sauce.
How do I know when the ribs are done?
The meat should be fork-tender and nearly falling off the bone after 2.5 to 3 hours of braising.
Can I thicken the sauce?
Yes, simmer uncovered on the stovetop after cooking to reduce and thicken the sauce to your liking.
Are short ribs fatty?
They are marbled with fat, which renders during braising. Skim off the excess fat before serving.
Can I use boneless short ribs?
Yes, although bone-in short ribs provide deeper flavor and richness.
Conclusion
Braised Short Ribs are the epitome of comfort food with a touch of sophistication. Slow-cooked in a flavorful broth of red wine and herbs, they deliver unmatched tenderness and rich, layered taste. Whether you’re hosting a special dinner or enjoying a cozy night in, this classic dish is sure to impress and satisfy.
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Braised Short Ribs
- Total Time: 3 hours 20 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Melt-in-your-mouth tender beef short ribs slowly braised in a rich, flavorful broth of red wine, garlic, and herbs — a deeply comforting and elegant dish perfect for cozy dinners or special occasions.
Ingredients
- 3 lbs bone-in beef short ribs
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups red wine
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Preheat oven to 325°F (160°C). Pat short ribs dry and season with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
- In the same pot, add chopped onion and cook until softened. Stir in garlic and tomato paste, cooking for 1–2 minutes.
- Pour in red wine to deglaze, scraping up browned bits. Simmer for 5 minutes.
- Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Return the short ribs to the pot.
- Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
- Remove herbs and skim excess fat. Serve with mashed potatoes, polenta, or crusty bread.
Notes
- Use a full-bodied red wine like Cabernet Sauvignon or Merlot for depth of flavor.
- This dish tastes even better the next day — refrigerate and reheat gently before serving.
- Strain and reduce the braising liquid for a more concentrated sauce if desired.
- Can be adapted for slow cooker or pressure cooker methods.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 135 mg
