When it comes to soul-warming, fall-off-the-bone comfort food, braised short ribs are a timeless favorite. These beef short ribs are seared until deeply golden, then slowly cooked in a luscious red wine and beef broth mixture, surrounded by aromatics and herbs. The result is an incredibly tender, rich dish that tastes like it came from a high-end bistro—but it’s entirely doable at home. Whether you’re cooking for a special occasion or just want something hearty for a weekend dinner, this recipe brings elegance and comfort to the table in every bite.
Ingredients
4 bone-in beef short ribs
2 tablespoons olive oil
1 large onion, coarsely chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, smashed
1 tablespoon tomato paste
2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
3 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
Salt and freshly ground black pepper, to taste
1 tablespoon all-purpose flour (optional, for thickening)
Fresh parsley, chopped, for garnish
Instructions
Start by preheating your oven to 325°F (163°C). While the oven heats, pat the short ribs dry and season them generously with salt and pepper on all sides. This helps form a rich crust when searing and enhances flavor throughout the cooking process.
Heat the olive oil in a large Dutch oven or other heavy-bottomed, oven-safe pot over medium-high heat. Once the oil is shimmering, add the short ribs in batches and sear them for about 8 to 10 minutes, turning to brown all sides. Transfer the seared ribs to a plate and set them aside.
In the same pot, add the onion, carrots, celery, and garlic. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and begin to brown slightly. Add the tomato paste and stir it through the vegetables, letting it cook for another minute or two to deepen its flavor.
Pour in the red wine and use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes to reduce slightly, concentrating its flavor.
Return the short ribs to the pot and add the beef broth, thyme, rosemary, and bay leaves. Make sure the ribs are mostly submerged in the liquid. Bring everything to a gentle simmer, then cover the pot and transfer it to the preheated oven.
Braise the ribs for 2½ to 3 hours, or until the meat is incredibly tender and nearly falling off the bone. Check occasionally and spoon some of the braising liquid over the meat to keep it moist and flavorful.
Once the ribs are done, you can thicken the sauce if you like. Remove the ribs and set them aside, then place the pot over medium heat on the stove. In a small bowl, whisk the flour with a splash of water to make a slurry, then stir it into the simmering sauce. Let it cook for 5 to 7 minutes, until slightly thickened to your liking.
Serve the short ribs hot, spooning the rich sauce over each portion. Garnish with freshly chopped parsley for a fresh, bright finish. These pair perfectly with creamy mashed potatoes, buttered noodles, polenta, or even crusty bread to soak up all that luxurious sauce.
Notes
For an extra depth of flavor, marinate the short ribs overnight in the red wine along with the garlic and herbs. This step is optional, but it adds even more richness to the dish.
Make this a day ahead if you’re entertaining—braised short ribs actually taste even better the next day after the flavors have had more time to meld. Simply reheat them gently in the oven or on the stovetop.
Don’t skip the searing step! Browning the meat adds caramelized flavor that you can’t get just from braising.
FAQs
Can I use boneless short ribs instead of bone-in?
Yes, boneless short ribs will work, though bone-in ribs tend to be more flavorful and hold their shape better during the long cooking process.
What kind of wine is best for braising?
A dry red wine with bold flavor, like Cabernet Sauvignon, Merlot, or Syrah, works best. Avoid sweet wines or those labeled “cooking wine.”
Can I make this without wine?
You can substitute the wine with more beef broth and a splash of balsamic vinegar or Worcestershire sauce for acidity. The flavor will be different but still delicious.
How do I store leftovers?
Store the ribs and sauce in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months—just thaw and reheat gently on the stove or in the oven.
What should I serve with braised short ribs?
Creamy mashed potatoes, polenta, or roasted root vegetables are perfect sides. For something lighter, try a garlicky sautéed green or a simple salad with a vinaigrette to cut the richness.
Braised Short Ribs
When it comes to soul-warming, fall-off-the-bone comfort food, braised short ribs are a timeless favorite. These beef short ribs are seared until deeply golden, then slowly cooked in a luscious red wine and beef broth mixture, surrounded by aromatics and herbs. The result is an incredibly tender, rich dish that tastes like it came from a high-end bistro—but it’s entirely doable at home. Whether you’re cooking for a special occasion or just want something hearty for a weekend dinner, this recipe brings elegance and comfort to the table in every bite.
- Prep Time: 1 hours
- Cook Time: 2 hours 15 minutes
- Total Time: 3 hours 15 minutes
Ingredients
4 bone-in beef short ribs
2 tablespoons olive oil
1 large onion, coarsely chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, smashed
1 tablespoon tomato paste
2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
3 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
Salt and freshly ground black pepper, to taste
1 tablespoon all-purpose flour (optional, for thickening)
Fresh parsley, chopped, for garnish
Instructions
Start by preheating your oven to 325°F (163°C). While the oven heats, pat the short ribs dry and season them generously with salt and pepper on all sides. This helps form a rich crust when searing and enhances flavor throughout the cooking process.
Heat the olive oil in a large Dutch oven or other heavy-bottomed, oven-safe pot over medium-high heat. Once the oil is shimmering, add the short ribs in batches and sear them for about 8 to 10 minutes, turning to brown all sides. Transfer the seared ribs to a plate and set them aside.
In the same pot, add the onion, carrots, celery, and garlic. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and begin to brown slightly. Add the tomato paste and stir it through the vegetables, letting it cook for another minute or two to deepen its flavor.
Pour in the red wine and use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes to reduce slightly, concentrating its flavor.
Return the short ribs to the pot and add the beef broth, thyme, rosemary, and bay leaves. Make sure the ribs are mostly submerged in the liquid. Bring everything to a gentle simmer, then cover the pot and transfer it to the preheated oven.
Braise the ribs for 2½ to 3 hours, or until the meat is incredibly tender and nearly falling off the bone. Check occasionally and spoon some of the braising liquid over the meat to keep it moist and flavorful.
Notes
For an extra depth of flavor, marinate the short ribs overnight in the red wine along with the garlic and herbs. This step is optional, but it adds even more richness to the dish.
Make this a day ahead if you’re entertaining—braised short ribs actually taste even better the next day after the flavors have had more time to meld. Simply reheat them gently in the oven or on the stovetop.
Don’t skip the searing step! Browning the meat adds caramelized flavor that you can’t get just from braising.