There’s something almost magical about braised short ribs, a dish that turns a simple, humble cut of meat into a luxurious feast. It’s the kind of meal that feels like a warm, comforting hug from the inside out. Honestly, it might just be the most impressive yet secretly easy dinner you’ll ever make.
Imagine meat so tender it practically falls off the bone with just a gentle nudge from your fork. Picture a rich, deeply flavorful sauce that has been slowly building complexity for hours. This isn’t just cooking; it’s a transformation, and you get to be the magician.
Why This Dish Feels So Special
Short ribs are the ultimate comfort food with a gourmet twist, perfect for when you want to treat yourself and your loved ones. They have this incredible ability to feel celebratory and cozy all at the same time. It’s the perfect centerpiece for a slow Sunday dinner or a dinner party where you want to spend more time with guests than over the stove.
The beauty lies in the low-and-slow cooking process, which does all the heavy lifting for you. While the ribs are tucked away in the oven, your home fills with an aroma that promises something truly wonderful is coming. It’s an experience, really, not just a meal.
Ingredients Needed for the Recipe
- 3 Tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, chopped
- 8 whole beef short ribs, bone-in
- salt and pepper, to taste
- 1/4 cup all-purpose flour
- 1 cup dry red wine (like Cote du Rhone or Pinot Noir)
- 2 1/2 cups low-sodium beef broth
- 2 Tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
The Simple Magic of Braising
Braising might sound fancy, but it’s really just a simple, two-step process: a quick sear followed by a long, gentle simmer. It’s the ultimate solution for tougher cuts of meat that are full of flavor but need time to become tender. The high heat of searing creates a gorgeous, caramelized crust packed with taste, a step you should never, ever skip.
Then, the slow cooking in liquid works its magic, gently breaking down the tough connective tissues and collagen. This process melts everything into the surrounding sauce, making it incredibly rich and transforming the meat into something melt-in-your-mouth delicious. It’s foolproof cooking at its very best.
How to make Braised Short Ribs?
Preheat and Prep
Start by preheating your oven to 350°F. This is your first step towards cozy kitchen goodness. While it warms up, chop your onion and carrots—this little bit of prep makes everything else flow so smoothly.
Sauté the Aromatics
In a large, oven-safe pot or Dutch oven, heat one tablespoon of olive oil over medium-high heat. Toss in the onions and carrots and sauté them until they just begin to soften and smell amazing. You’re building your flavor foundation here, so give them a few good minutes.
Sear the Ribs
Season the short ribs generously with salt and pepper, then give them a light dusting with flour on all sides. This will help create a beautiful crust and later thicken the sauce. Add the remaining oil to the pot, turn the heat to high, and carefully sear the ribs until they’re deeply browned on every side. Don’t rush this—that color is pure flavor.
Deglaze with Wine
Pour in that cup of red wine—it will sizzle and steam gloriously. As you pour, use your spoon to scrape up all those browned, tasty bits stuck to the bottom of the pot. Let the wine boil for a full two minutes to cook off the raw alcohol taste, leaving behind its wonderful fruity, acidic depth.
Build the Braising Liquid
Now, add in the beef broth, a bit more salt and pepper, and the tomato paste. Give it a good stir and, this is important, take a quick taste. This is your chance to adjust the seasoning before the long cook. It should taste good now, and it will be incredible later.
Combine and Cover
Return the seared ribs and the sautéed veggies to the pot. Toss in the whole sprigs of thyme and rosemary—they’ll infuse the dish with herby goodness that you can easily remove later. Give everything a gentle stir to make sure it’s happily nestled in the liquid.
The Long, Slow Cook
Cover the pot with its lid and carefully place it in your preheated oven. Now, you walk away. Let it cook at 350°F for 2 hours, then reduce the heat to 325°F for another 30 to 45 minutes. The wait is the hardest part, but oh, is it worth it.
Rest and Serve
Once the meat is fork-tender, remove the pot from the oven and let it rest, lid on, for about 20 minutes. This allows the juices to settle back into the meat. Skim off any excess fat that has risen to the top, then serve these beauties over a pile of creamy mashed potatoes with a generous spoonful of that glorious gravy.
Choosing Your Perfect Short Ribs
When you’re at the store, look for short ribs that are a bright, vibrant red color, avoiding any packages with greyish tones. Bone-in ribs are highly recommended because the bone itself adds an incredible amount of flavor and helps the meat cook more evenly. You’ll thank yourself for it later.
Look for good marbling—those thin white streaks of fat running through the meat. This fat will slowly render down during cooking, basting the meat from the inside and ensuring it stays moist and flavorful. A little fat is a very good thing here, but you don’t want a piece that’s overwhelmingly fatty, either.
Tips
Don’t skip the sear! That beautiful brown crust is where a massive amount of your dish’s flavor is going to come from. It’s the difference between good and unforgettable. Be patient and get color on every single side of each rib.
Use a wine you would actually enjoy drinking. You don’t need a super expensive bottle, but a decent, dry red wine will impart a much better flavor than something labeled just “cooking wine.” The quality truly shines through in the final sauce.
That 20-minute rest at the end isn’t a suggestion—it’s a crucial step. It allows the muscle fibers in the meat to relax and reabsorb all the juicy goodness, ensuring your short ribs are succulent and not dry. It also makes skimming the fat off the top much easier.
Your Make-Ahead Marvel
One of the best things about this dish is that it actually gets better if you make it a day ahead. Simply let it cool completely after cooking, then store the whole pot in the refrigerator overnight. The next day, the fat will have solidified on top, making it incredibly easy to remove.
Then, just gently reheat it on the stove over low heat until it’s warmed through. This waiting period allows the flavors to meld and deepen even further. It’s the ultimate dinner party trick—all the work is done the day before, leaving you completely stress-free for your guests.
What to Serve Alongside
While creamy mashed potatoes are the classic and perfect partner for soaking up that rich gravy, don’t feel limited. Buttery polenta, soft creamy grits, or even a big pile of egg noodles work beautifully. You want something that will welcome that incredible sauce.
For a fresh contrast, a simple side salad with a sharp vinaigrette or some simply steamed green beans can cut through the richness nicely. And a crusty piece of bread is non-negotiable for making sure not a single drop of sauce goes to waste. It’s a rule.
Storing and Reheating Your Leftovers
Leftovers? They’re a blessing. Store any cooled short ribs and gravy in an airtight container in the refrigerator for up to 3-4 days. The flavor will continue to improve, making tomorrow’s lunch something to genuinely look forward to.
To reheat, do it gently. Place the ribs and gravy in a saucepan over low heat, adding a tiny splash of water or broth if the sauce seems too thick. Cover and warm slowly, stirring occasionally, until heated through. The microwave can work in a pinch, but use a lower power setting to avoid toughening the meat.
Braised Short Ribs Recipe
Description
These Braised Short Ribs are an elegant, melt-in-your-mouth comfort food masterpiece. Tender, fall-off-the-bone beef is slow-cooked in a rich, savory red wine and beef broth gravy with aromatic herbs, carrots, and onions. It's an impressive, restaurant-quality meal that's surprisingly simple to make in one pot.
Ingredients
Instructions
-
Preheat Oven
Preheat your oven to 350°F (175°C). -
Sauté Vegetables
In a large Dutch oven or oven-safe pot with a lid, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and chopped carrots. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened. Remove the vegetables to a plate and set aside. -
Season and Sear the Ribs
Season the short ribs generously with salt and pepper on all sides. Dredge them lightly in the flour, shaking off any excess. -
Add the remaining 2 tablespoons of olive oil to the pot and increase the heat to high. Working in batches if necessary to avoid overcrowding, sear the ribs on all sides until deeply browned, about 45 seconds per side. Transfer the seared ribs to the plate with the vegetables.
-
Deglaze the Pot
Carefully pour the red wine into the hot pot to deglaze, scraping the bottom with a wooden spoon to release all the flavorful browned bits (fond). Bring to a boil and cook for 2 minutes to reduce slightly. -
Build the Braise
Stir in the tomato paste and cook for 1 minute. Add the beef broth, salt, and freshly ground black pepper. Taste the broth and adjust the seasoning if needed. -
Braise in the Oven
Return the seared ribs and sautéed vegetables to the pot. Add the sprigs of fresh thyme and rosemary. Bring the liquid to a gentle simmer. -
Cover the pot tightly with the lid and place it in the preheated oven. Cook for 2 hours at 350°F.
-
After 2 hours, reduce the oven temperature to 325°F (160°C) and continue to cook for an additional 30 to 45 minutes, or until the meat is incredibly tender and pulls away from the bone easily.
-
Rest and Serve
Remove the pot from the oven and let it rest, covered, for 20 minutes. This allows the meat to reabsorb juices and makes it easier to handle. -
Carefully skim any excess fat from the surface of the cooking liquid. Serve the short ribs over mashed potatoes, polenta, or creamy grits, generously spooning the rich gravy and vegetables over the top.
Nutrition Facts
Servings 4
Serving Size 2 short ribs with gravy
- Amount Per Serving
- Calories 720kcal
- % Daily Value *
- Total Fat 42gg65%
- Saturated Fat 15gg75%
- Trans Fat 1gg
- Cholesterol 180mgmg60%
- Sodium 850mgmg36%
- Potassium 1200mgmg35%
- Total Carbohydrate 18gg6%
- Dietary Fiber 3gg12%
- Sugars 8gg
- Protein 58gg116%
- Calcium 120mg mg
- Iron 8.0mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Choose the right ribs: Look for well-marbled, bone-in short ribs for the best flavor and texture. The bones add richness to the sauce.
- Searing is crucial: Don't skip the searing step! It creates a deep, complex flavor through the Maillard reaction and builds the foundation for a delicious gravy.
- Wine substitute: If you prefer not to use wine, you can substitute with an additional 1 cup of beef broth and a splash of balsamic vinegar for acidity.
- Make ahead: This dish tastes even better the next day. Cook it, cool it, and store it in the refrigerator. Reheat gently on the stovetop, which makes it perfect for meal prep.
- Freezing: Both cooked and uncooked braised short ribs freeze very well for up to 4 months. Thaw overnight in the refrigerator before reheating.
- Serving suggestion: Serve with creamy mashed potatoes, buttered egg noodles, or polenta to soak up the incredible gravy. A crisp green salad or roasted vegetables are perfect side dishes.
Frequently Asked Questions
Can I use boneless short ribs?
Yes, you can use boneless short ribs. They will cook slightly faster, so check for tenderness after 2 hours. The flavor will be slightly less rich without the bones.
Why are my short ribs tough?
They likely need more cooking time. The collagen in short ribs takes many hours to fully break down into gelatin, which makes the meat tender. Ensure you cook them until they are fork-tender and nearly falling off the bone.
Can I make this in a slow cooker?
Yes! Follow the recipe through the deglazing step, then transfer everything to your slow cooker. Cook on LOW for 6-8 hours or on HIGH for 4-5 hours, until the meat is tender.
How do I thicken the gravy?
If you prefer a thicker sauce, remove the meat and vegetables after cooking. Bring the liquid to a boil and reduce it by simmering for 15-20 minutes. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the hot gravy.
What wine should I use?
Use a dry red wine that you would enjoy drinking, such as Pinot Noir, Cabernet Sauvignon, or Côtes du Rhône. Avoid cooking wines, as they contain added salt and preservatives.