Few dishes are as deeply flavorful and comforting as Braised Short Ribs. Slowly cooked to fall-apart tenderness, these rich, juicy short ribs are simmered in a robust red wine sauce, making them the ultimate special occasion meal.
Perfect for date nights, holiday dinners, or cozy Sunday meals, these braised beef short ribs pair beautifully with mashed potatoes, polenta, or crusty bread to soak up the incredible sauce.
Why You’ll Love These Braised Short Ribs
✅ Incredibly Tender – Slow-braised until fall-apart soft.
✅ Rich, Flavorful Sauce – A deep, savory red wine and balsamic reduction.
✅ Perfect for Special Occasions – Elegant yet easy to make ahead.
✅ One-Pot Cooking – Everything simmers in a Dutch oven for minimal cleanup.
✅ Make-Ahead Friendly – Even better the next day!
What Are Braised Short Ribs?
Braising is a low and slow cooking method that locks in moisture and allows tough cuts of meat—like short ribs—to break down into fork-tender perfection.
In this recipe, beef short ribs are seared for maximum flavor, then gently cooked in a savory blend of wine, broth, balsamic vinegar, and herbs until they’re deeply flavorful and irresistibly soft.
Ingredients You’ll Need
This dish comes together with simple, high-quality ingredients that create a deeply rich sauce.
For the Short Ribs
- 3 pounds bone-in beef short ribs – The best choice for rich flavor.
- Kosher salt & black pepper – Essential for seasoning.
- 1 tablespoon olive oil – For searing.
For the Sauce & Aromatics
- 1 small sweet yellow onion, finely chopped – Adds depth.
- 2 carrots, finely chopped – Natural sweetness.
- 5 cloves garlic, minced – Essential for rich flavor.
- ¼ cup all-purpose flour – Helps thicken the sauce.
- 2 tablespoons tomato paste – Deepens the umami richness.
- 1 ½ cups dry red wine – Pinot Noir, Merlot, or Cabernet Sauvignon work best.
- 2 cups unsalted beef stock – Or low-sodium beef broth.
- 2 tablespoons balsamic vinegar – Balances the richness with acidity.
- ½ teaspoon salt – Adjust to taste.
- ¼ teaspoon black pepper – Adds warmth.
- 4 sprigs fresh thyme – Infuses earthy notes.
💡 For extra depth, add a sprig of fresh rosemary!
How to Make Braised Short Ribs
These fall-apart tender short ribs come together in a few simple steps:
Step 1: Preheat the Oven
- Preheat the oven to 325°F (163°C).
Step 2: Sear the Short Ribs
- Generously season the short ribs with salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add the short ribs in a single layer and sear for 30 seconds to 1 minute per side, until golden brown.
- Transfer the ribs to a clean plate.
💡 Searing the ribs first locks in flavor and creates a deep, rich sauce!
Step 3: Sauté the Vegetables
- In the same pot, add the chopped onion and carrots.
- Sauté for about 3 minutes, until they begin to soften.
- Stir in the garlic, flour, and tomato paste, cooking for 1 minute, stirring constantly.
💡 Cooking the tomato paste deepens the flavors and removes any bitterness!
Step 4: Deglaze with Wine & Build the Sauce
- Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Stir in the beef stock, balsamic vinegar, salt, and black pepper, bringing everything to a gentle simmer.
- Return the short ribs to the pot, spooning some of the sauce over them.
- Add the fresh thyme sprigs.
💡 Deglazing the pot with wine adds incredible depth to the sauce!
Step 5: Braise Low & Slow
- Cover the pot and transfer to the oven.
- Bake for 2 to 2 ½ hours, until the short ribs are fall-apart tender.
- Remove from the oven and let the ribs rest, covered, for 10-15 minutes.
- Skim off any excess fat from the surface of the sauce.
💡 For an even deeper flavor, let the ribs sit overnight in the sauce and reheat the next day!
Step 6: Serve & Enjoy
- Discard the thyme stems and taste the sauce, adjusting seasoning if needed.
- Serve the short ribs over mashed potatoes or creamy polenta, with the sauce spooned on top.
💡 Garnish with fresh parsley or grated Parmesan for an extra pop of flavor!
What to Serve with Braised Short Ribs
These rich, meaty short ribs pair beautifully with creamy, buttery sides:
🥔 Creamy Mashed Potatoes – The perfect base to soak up the sauce.
🍚 Parmesan Polenta – A smooth, cheesy contrast to the beef.
🥖 Crusty Bread – Ideal for dipping into the sauce.
🥗 Roasted Vegetables – Try brussels sprouts, carrots, or green beans.
🍷 Red Wine Pairing – Serve with Cabernet Sauvignon or Merlot for a perfect match.
Make-Ahead & Storage Tips
🥡 Refrigerate: Store in an airtight container for up to 4 days.
❄️ Freeze: Freeze in portions for up to 3 months.
🔥 Reheat: Warm in a covered skillet over medium-low heat or in a 350°F oven for 15 minutes.
💡 Braising in advance makes the flavors even better the next day—perfect for meal prep!
FAQs About Braised Short Ribs
Q: Can I make this in a slow cooker?
A: Yes! Sear the ribs first, then transfer everything to a slow cooker and cook on LOW for 8 hours.
Q: Can I use boneless short ribs?
A: Yes, but bone-in short ribs are more flavorful and tender. If using boneless, reduce cooking time by 20-30 minutes.
Q: What can I substitute for red wine?
A: Use extra beef broth or a mix of beef broth + 1 tablespoon balsamic vinegar.
Q: How do I thicken the sauce?
A: Let the sauce simmer on the stovetop for 5-10 minutes after braising, or whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
Final Thoughts
These Braised Short Ribs are fall-apart tender, rich, and packed with deep, bold flavors. Perfect for special occasions, holiday meals, or cozy nights in, they’re an easy yet elegant dish that’s sure to impress.
Try this classic braised short rib recipe today, and enjoy a plate of pure comfort food! 🍷🥩✨
Short Version
Braised Short Ribs
Ingredients
- 3 pounds bone-in beef short ribs 5-8 pieces
- Kosher salt and black pepper to season the ribs
- 1 tablespoon olive oil
- 1 small sweet yellow onion finely chopped
- 2 carrots finely chopped
- 5 cloves garlic minced
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- 1 ½ cups dry red wine such as Pinot Noir, Merlot, or Cabernet Sauvignon
- 2 cups unsalted beef stock or low-sodium beef broth
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt omit if using salted broth, then salt to taste after cooking
- ¼ teaspoon black pepper
- 4 sprigs fresh thyme
Instructions
- Preheat the oven to 325°F.
- Generously season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add the short ribs in a single layer, working in batches if needed, and brown on all sides for 30 seconds to 1 minute per side. Transfer the ribs to a clean plate.
- Add the onion and carrot to the pot and sauté for about 3 minutes until they begin to soften.
- Reduce the heat to medium and stir in the garlic, flour, and tomato paste. Cook, stirring constantly, for 1 minute.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Stir in the beef stock, balsamic vinegar, ½ teaspoon salt, and ¼ teaspoon pepper, then bring to a simmer. Return the short ribs to the pot, spoon some sauce over them, and add the fresh thyme sprigs.
- Cover and bake for 2 to 2 ½ hours, until the meat is fall-apart tender. Remove from the oven and let rest, covered, for 10-15 minutes. Discard the thyme stems and skim off any excess fat from the sauce. Taste and adjust seasoning if needed.
- Serve the short ribs over mashed potatoes or polenta, with the sauce spooned over the top.
Notes
