Braised Short Ribs

Why You’ll Love Braised Short Ribs

This braised short ribs recipe delivers restaurant-quality flavor right from your own kitchen. The slow oven braise transforms bone-in beef ribs into incredibly tender, juicy meat that nearly falls off the bone.

You’ll love how the red wine deepens the sauce, creating a savory, slightly robust flavor that pairs beautifully with creamy mashed potatoes. The combination of carrots, onion, thyme, and rosemary builds layers of aroma and richness. Even better, most of the cooking time is hands-off, making it ideal for weekends or special occasions when you want impressive results without constant attention.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons olive oil
1 yellow onion, diced
3 carrots, chopped
8 whole beef short ribs, bone-in
salt and pepper, to taste
¼ cup all-purpose flour
1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
2 ½ cups low-sodium beef broth
2 tablespoons tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary

Directions

1. Preheat the oven to 350 degrees F.

2. In a large Dutch oven or oven-safe pot with a lid, heat one tablespoon of olive oil over medium-high heat. Add the diced onion and chopped carrots. Cook for a few minutes, stirring constantly, until slightly softened. Remove the vegetables to a plate.

3. Season the short ribs generously with salt and pepper, then coat them on all sides with flour. Add the remaining two tablespoons of olive oil to the pot and increase the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove them to a plate.

4. Pour the red wine into the pot to deglaze. Scrape up the browned bits from the bottom of the pan to release all the flavor. Bring the wine to a boil and cook for about 2 minutes.

5. Add the beef broth and stir in the tomato paste. Season with salt and freshly ground black pepper to taste.

6. Return the ribs and vegetables to the pot. Add the whole sprigs of thyme and rosemary.

7. Cover with the lid and place the pot in the oven. Cook at 350 degrees F for 2 hours. Then reduce the heat to 325 degrees F and cook for an additional 30 to 45 minutes, until the ribs are extremely tender and nearly falling off the bone.

8. Remove the pot from the oven and allow it to rest, covered, for 20 minutes. Skim off any excess fat from the surface of the liquid.

9. Serve the ribs over mashed potatoes with a generous spoonful of the rich gravy from the pot.

10. Store leftovers in a sealed container in the refrigerator for 3 to 4 days, depending on the freshness of your ingredients.

Servings and timing

Servings: 4

Prep time: 20 minutes
Cook time: approximately 2 hours 45 minutes
Rest time: 20 minutes
Total time: about 3 hours 25 minutes

Variations

For a deeper flavor, substitute part of the beef broth with additional red wine. You can also add mushrooms or pearl onions during the braising process for extra texture and richness.

If you prefer a slightly sweeter profile, add a small splash of balsamic vinegar or a teaspoon of brown sugar to balance the acidity of the wine. For a thicker sauce, remove the ribs once cooked and simmer the liquid on the stovetop until reduced to your desired consistency.

You may also swap fresh herbs for dried if needed, using about one-third the amount since dried herbs are more concentrated.

Storage/Reheating

Store cooled short ribs in an airtight container in the refrigerator for up to 4 days. The flavor often improves the next day as the ingredients continue to meld.

To reheat, place the ribs and sauce in a covered oven-safe dish and warm at 325 degrees F until heated through. Alternatively, reheat gently on the stovetop over medium-low heat. Add a splash of beef broth if the sauce has thickened too much.

For longer storage, freeze the ribs in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make braised short ribs ahead of time?

Yes. In fact, they often taste even better the next day. Simply cool, refrigerate, and reheat gently before serving.

Do I have to use red wine?

While red wine adds depth and richness, you can substitute additional beef broth if you prefer to cook without wine.

What cut of meat works best?

Bone-in beef short ribs are ideal because the bones add flavor and help keep the meat moist during braising.

Can I cook this in a slow cooker?

Yes. After browning the meat and deglazing the pan, transfer everything to a slow cooker and cook on low for 7 to 8 hours or until tender.

Why do I need to brown the ribs first?

Browning creates a flavorful crust and builds depth in the final sauce through caramelization.

How do I know when the ribs are done?

They are ready when the meat is fork-tender and nearly falling off the bone.

Can I make this gluten-free?

Yes. Substitute the all-purpose flour with a gluten-free flour blend or skip the flour and reduce the sauce at the end.

What should I serve with braised short ribs?

Mashed potatoes are classic, but they also pair well with polenta, egg noodles, or crusty bread.

How do I remove excess fat from the sauce?

Let the dish rest so the fat rises to the top, then skim it off with a spoon. Chilling overnight also makes fat removal easier.

Can I use boneless short ribs?

Yes, but bone-in ribs generally provide more flavor and richness to the dish.

Conclusion

Braised short ribs are the ultimate comfort food, combining tender, slow-cooked beef with a rich and aromatic sauce. Though they require time, the process is simple and deeply rewarding. Whether served for a special occasion or a cozy Sunday dinner, this dish delivers hearty flavor and impressive results every time.

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