There’s just something magical about a big pot of tender, flavor-packed short ribs gently braising away in your oven—and trust me, this Braised Short Ribs Recipe is the showstopper your next family meal or cozy dinner party needs. Imagine savory beef so succulent it’s practically spoon-tender, enriched with a deep, aromatic sauce built from simple vegetables, red wine, and fresh herbs. This dish is a pure comfort classic, and the kind of meal that brings everyone running to the table, eager for every last spoonful of that rich, soul-soothing sauce.

Braised Short Ribs Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Braised Short Ribs Recipe is in how just a handful of humble ingredients transform into pure kitchen luxury. Every component adds its own pop of color or boost of flavor, and each step builds layers of savory complexity. Here’s what you’ll need, with a quick note on why each one matters:

Bone-in beef short ribs (3–4 pounds): Choose meaty, well-marbled ribs—bone-in delivers unbeatable richness and depth.
Salt and black pepper: Season aggressively for the most flavorful beef and a well-balanced braise.
Olive oil (2 tablespoons): Gives you a beautiful sear and helps all those aromatics shine.
Onion (1 large, chopped): Sweet, aromatic base that melts into the sauce.
Carrots (2, peeled and chopped): Add natural sweetness and round out the vegetable flavor.
Celery (2 stalks, chopped): Brings a subtle earthiness and classic aromatics.
Garlic (4 cloves, minced): Lends bold, robust flavor and a savory backbone.
Tomato paste (2 tablespoons): Enriches and deepens the sauce, adding a touch of tang.
All-purpose flour (2 tablespoons): Helps thicken the braising liquid, turning it lush and velvety.
Red wine (1 cup): Use something you’d love to drink—it builds a rich, complex sauce.
Beef broth (2 cups): Choose low-sodium if possible so you can control saltiness.
Worcestershire sauce (1 tablespoon): Adds savory umami depth and amplifies all the flavors.
Fresh rosemary (2 sprigs): Perfumes the pot with irresistible, woodsy notes.
Fresh thyme (4 sprigs): A classic herb for balancing the richness of braised beef.
Bay leaves (2): Lend an aromatic backbone that rounds everything out.

How to Make Braised Short Ribs Recipe

Step 1: Prep and Season the Short Ribs

First things first—get your oven preheating to 325°F (165°C). Pat the short ribs dry with paper towels so they’ll brown up perfectly (don’t skip this bit!). Then season them all over with salt and black pepper. The seasoning sets the stage for all that bold, beefy flavor you want in any Braised Short Ribs Recipe.

Step 2: Sear for Maximum Flavor

Heat the olive oil in a large Dutch oven or any heavy oven-safe pot over medium-high heat. Working in batches, sear the short ribs for about 2–3 minutes on each side—look for a deeply golden, caramelized crust. This step draws out big, savory flavors and gives your sauce a killer base. Once browned, transfer the ribs to a plate and set aside.

Step 3: Build Aromatics and Vegetable Base

With all those flavorful bits still in the pot, toss in the onion, carrots, and celery. Cook, stirring occasionally, for 5–7 minutes until the veggies soften and their sweetness starts shining through. Stir in the minced garlic for another minute—just until fragrant and dreamy.

Step 4: Add Tomato Paste and Flour

Spoon in the tomato paste and sprinkle over the flour, stirring well to coat all the veggies. Let this cook for a minute or two to get rid of any raw flour flavor and allow the tomato paste to deepen in color—this move makes your sauce thick and lush.

Step 5: Deglaze with Red Wine

Pour in the red wine (listen for that satisfying sizzle!) and scrape up every browned bit from the bottom—those are gold. Let it simmer a couple of minutes, just enough for the alcohol to cook off and the liquid to reduce slightly.

Step 6: Simmer with Broth and Herbs

Stir in the beef broth and Worcestershire sauce, then tuck in the rosemary, thyme, and bay leaves. Nestle the browned short ribs back into the pot, making sure they’re mostly submerged. All these elements together set the stage for the most mouthwatering Braised Short Ribs Recipe you’ve ever tasted.

Step 7: Braise to Tender Perfection

Cover the pot and slide it into your preheated oven. Let it braise for 2 1/2 to 3 hours—yes, it’s a lot of waiting, but the result is short ribs so tender they fall apart at the nudge of a fork. When done, discard the spent herbs and bay leaves, and skim any extra fat off the top for a final, polished sauce.

How to Serve Braised Short Ribs Recipe

Garnishes

A simple sprinkle of chopped parsley or even a touch of finely grated lemon zest can lift the rich flavors of the dish and add a pop of color. Fresh herbs or a twist of freshly cracked black pepper finish each portion beautifully. Don’t forget a ladleful of that gorgeous sauce over every serving!

Side Dishes

Braised Short Ribs Recipe pairs beautifully with creamy mashed potatoes (a classic!), buttery polenta, or some dreamy, slow-cooked grits. Looking for a lighter contrast? Serve alongside garlicky sautéed greens or roasted root vegetables. The idea is to give everyone something to soak up that incredible braising sauce.

Creative Ways to Present

Take it up a notch by serving the short ribs over a silky cauliflower puree, or pile them on top of crusty bread for a more rustic presentation. For individual portions, plate each short rib with a pool of sauce and a crown of vegetables; or, for family style, bring the whole pot to the table and let everyone dig in together!

Make Ahead and Storage

Storing Leftovers

Cool any leftovers to room temperature, then transfer them (with the sauce!) to an airtight container. Store in the refrigerator for up to 3 days. The flavors will keep deepening, making next-day bites even more irresistible.

Freezing

Braised Short Ribs Recipe is wonderfully freezer-friendly. Cool the ribs and sauce completely, then pack into freezer-safe containers for up to 3 months. Let thaw in the refrigerator overnight before reheating for best results.

Reheating

For juicy, fork-tender results, reheat gently on the stovetop over low heat, or cover and warm in a 325°F (165°C) oven until thoroughly heated through. Skim any fat that rises and stir the sauce well before serving. The ribs are just as delicious the second (or even third) time around!

FAQs

Can I make this Braised Short Ribs Recipe a day ahead?

Absolutely! In fact, making this dish a day in advance is often recommended—the flavors meld and deepen overnight. Simply cool, refrigerate, and reheat gently before serving, removing any solidified fat from the surface.

What can I use instead of red wine?

If you prefer to skip wine, you can substitute it with extra beef broth and a splash of balsamic vinegar or a spoonful of tomato paste for a bit of acidity and richness. The sauce will still be deeply flavorful!

Is it possible to make this Braised Short Ribs Recipe gluten-free?

Definitely! Just swap the all-purpose flour for your favorite gluten-free blend, or use cornstarch (mixed with a little water) to thicken the sauce at the end of cooking. Everything else in the recipe is naturally gluten-free.

Can I use boneless short ribs?

Yes, boneless short ribs are a handy substitute and cook up beautifully. However, bone-in ribs add extra richness to the sauce that’s hard to beat—if you have the option, go with bone-in for full flavor.

Do I need a Dutch oven for this Braised Short Ribs Recipe?

A Dutch oven is ideal thanks to its ability to retain and evenly distribute heat, but any heavy, oven-safe pot with a tight-fitting lid will do. Make sure it’s big enough to hold all the ribs in a single layer!

Final Thoughts

There’s nothing more satisfying or crowd-pleasing than a pot of this Braised Short Ribs Recipe bubbling away on your stove or in your oven. Whether it’s a holiday centerpiece or a comforting Sunday supper, this dish always steals the show. Gather some friends, pour a glass of wine, and treat yourself to this fantastic recipe—you’ll be so glad you did!

Braised Short Ribs Recipe

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4.6 from 14 reviews

Author: admin
Total Time: 3 hours 25 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and comforting flavors of these Braised Short Ribs, slow-cooked to perfection in a savory red wine sauce. This classic dish is perfect for a cozy night in or a special dinner party.

Ingredients

Scale

Short Ribs:

3–4 pounds bone-in beef short ribs
Salt and black pepper to taste
2 tablespoons olive oil

Braising Liquid:

1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine
2 cups beef broth
1 tablespoon Worcestershire sauce
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

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Instructions

Preheat the oven: to 325°F (165°C). Pat the short ribs dry and season with salt and pepper.
Sear the ribs: in a Dutch oven, brown the ribs in batches. Set aside.
Sauté vegetables: cook onion, carrots, and celery until softened. Add garlic, tomato paste, and flour.
Deglaze: with red wine, then add broth, Worcestershire sauce, herbs, and bay leaves.
Braise: Return ribs to the pot, cover, and cook in the oven for 2 1/2 to 3 hours.
Finish: Discard herbs, skim fat, and serve over mashed potatoes or polenta.