When you want a dinner that feels restaurant-quality but can be made in your own kitchen, Braised Beef Short Ribs are the answer. Tender, fall-off-the-bone beef is slowly cooked in red wine, beef broth, and aromatic vegetables until it transforms into the most flavorful, comforting dish you’ll ever make.
The magic of braised short ribs is in the process. Browning the meat first creates a deep, savory base, and then a slow oven braise turns tough ribs into melt-in-your-mouth perfection. A rich, glossy sauce made from wine, tomato paste, and herbs ties everything together. It’s the kind of meal you’ll want to serve with mashed potatoes, creamy polenta, or even just a big loaf of crusty bread to soak up every drop.
Whether you’re making this for a cozy weekend dinner, a family holiday, or a special date night, these short ribs deliver maximum flavor with surprisingly simple ingredients.
Why You’ll Love This Recipe
- Incredible flavor – slow braising builds layers of deep, rich taste.
- Fall-off-the-bone tender – meat cooks until it practically melts.
- Perfect for entertaining – impressive yet low-effort once it’s in the oven.
- Meal prep friendly – tastes even better the next day.
- Versatile – pair with mashed potatoes, risotto, or roasted veggies.
Braised Beef Shortribs
6
servings30
minutes3
hours30
minutes600
kcalIngredients
5–6 beef short ribs (10–14 oz each, bone-in)
1 ½ tsp salt
1 ½ tsp black pepper
2 tbsp olive oil
3 garlic cloves, crushed
1 large onion, chopped (yellow, brown, or white)
2 celery ribs, chopped
2 carrots, chopped
2 tbsp tomato paste
2 cups (500 ml) dry red wine (cabernet, shiraz, or merlot work well)
2 cups (500 ml) beef stock (low sodium)
2 sprigs thyme (optional)
2 bay leaves
Directions
- Preheat oven: Set oven to 325°F (160°C).
- Season ribs: Sprinkle beef short ribs generously with salt and pepper.
- Brown the meat: Heat olive oil in a large ovenproof pot over high heat. Sear half the ribs until well-browned on all sides (5–7 minutes total). Remove, then repeat with remaining ribs.
- Cook the aromatics: Lower heat to medium. Add onion and garlic; sauté for 2 minutes. Add carrot and celery, cooking for 5 minutes until softened.
- Build the sauce: Stir in tomato paste and cook 1 minute. Add red wine, beef stock, thyme, and bay leaves, stirring to dissolve the paste.
- Braise: Return short ribs to the pot, nestling them into the liquid so they’re mostly submerged. Cover with lid and transfer to the oven. Braise for 3 hours, until meat is fork-tender and nearly falling off the bone.
- Strain & finish sauce: Remove beef carefully and set aside covered. Strain the braising liquid (optional for a smoother sauce) and return to pot. Simmer until sauce thickens slightly, seasoning with salt and pepper to taste.
- Serve: Place short ribs on a serving platter and spoon sauce generously over top. Enjoy with mashed potatoes, creamy polenta, or rustic bread.
A heavy Dutch oven is essential for even cooking. This Lodge 6-Quart Enameled Cast Iron Dutch Oven is my go-to for braised dishes.
FAQ & Tips
What kind of wine is best?
A dry red like cabernet sauvignon, shiraz, or merlot works perfectly. Avoid sweet wines.
Can I make this ahead?
Yes! In fact, braised short ribs taste even better the next day. Reheat gently on the stove or in the oven with the sauce.
Can I use boneless short ribs?
You can, but bone-in short ribs deliver more flavor and tenderness.
What should I serve with braised short ribs?
Mashed potatoes, polenta, or buttered noodles soak up the sauce beautifully. For lighter sides, roasted vegetables or a green salad balance the richness.
More Recipes You’ll Love
If you enjoyed this Braised Beef Short Ribs recipe, try my Baked Red Curry Dumplings for another bold, comforting dinner idea.
Follow me for more quick, flavor-packed recipes:
TikTok: @ItsKristinsKitchen
Instagram: @ItsKristinsKitchen
