This Braised Short Ribs Recipe delivers tender, melt-in-your-mouth beef short ribs infused with rich, savory flavors from a slow-cooked red wine and herb sauce. Perfect for cozy dinners, special occasions, or impressing guests, this dish transforms a budget-friendly cut into a restaurant-quality masterpiece. The low-and-slow cooking method ensures succulent meat that falls off the bone, making it ideal for winter evenings or holiday gatherings. Serve with creamy mashed potatoes or polenta for a comforting, hearty meal that’s sure to delight.

Why You’ll Love This Recipe

Tender & Flavorful: Slow braising creates fall-apart meat with deep, savory notes.
Restaurant-Quality: Impressive yet achievable for home cooks.
Make-Ahead Friendly: Tastes even better the next day, perfect for prep.
Versatile: Pairs with a variety of sides for a complete meal.
Comforting: Ideal for cozy, indulgent dinners.

Tools and Preparation

To create these braised short ribs with the best texture and flavor, gather these kitchen essentials:

Essential Tools and Equipment

Large Dutch oven or heavy-bottomed pot with lid
Tongs
Large plate or tray
Measuring cups and spoons
Knife and cutting board
Wooden spoon or spatula
Strainer (optional, for sauce)

Importance of Each Tool

Dutch Oven: Retains heat for even braising and browning.
Tongs: Safely sears and transfers ribs without piercing meat.
Plate/Tray: Holds seared ribs while preparing the sauce.
Measuring Cups/Spoons: Ensures accurate ingredient ratios for balanced flavor.
Knife/Cutting Board: Chop vegetables uniformly for even cooking.
Wooden Spoon/Spatula: Stirs sauce without scratching the pot.
Strainer: Optional for a smoother sauce by removing solids.

Ingredients

For the Braised Short Ribs

4 lbs bone-in beef short ribs (English-cut, about 8 pieces)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine (e.g., Cabernet Sauvignon or Merlot)
2 cups beef broth
2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
1 tablespoon balsamic vinegar (optional, for depth)

Variations

Boneless Short Ribs: Use 3 lbs boneless ribs; reduce cooking time slightly.
Red Wine-Free: Substitute wine with extra beef broth and 1 tablespoon red wine vinegar.
Spicy Kick: Add ½ teaspoon red pepper flakes with the garlic.
Vegetable Boost: Include 1 cup diced mushrooms or parsnips with the vegetables.

How to Make Braised Short Ribs

Step 1: Prepare and Sear the Ribs

Preheat the oven to 325°F (160°C).
Pat short ribs dry with paper towels and season generously with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat. Sear ribs in batches, 2–3 minutes per side, until deeply browned. Transfer to a plate.

Step 2: Cook the Aromatics

In the same pot, reduce the heat to medium. Add onion, carrots, and celery; cook for 5–7 minutes until softened.
Add garlic and tomato paste; cook for 1–2 minutes until fragrant.

Step 3: Deglaze and Braise

Pour in red wine, scraping up browned bits from the pot. Simmer for 3–4 minutes to reduce slightly.
Add beef broth, thyme, rosemary, bay leaves, and balsamic vinegar (if using). Return ribs to the pot, ensuring they’re mostly submerged.
Bring to a simmer, cover, and transfer to the oven. Braise for 2.5–3 hours, until meat is fork-tender.

Step 4: Finish and Serve

Remove ribs from the pot and keep warm. Skim excess fat from the sauce.
Optional: Strain sauce for smoothness, or leave chunky. Simmer on the stovetop for 5–10 minutes to thicken, if desired.
Serve ribs with sauce spooned over, garnished with fresh parsley if desired.

How to Serve Braised Short Ribs

As a Main Dish: Serve over mashed potatoes, polenta, or egg noodles with sauce drizzled on top.
For Elegance: Plate individually with a sprig of thyme and a side of roasted vegetables.
For Family Dinners: Present in the Dutch oven for a rustic, shareable meal.
With Wine: Pair with a glass of the same red wine used in cooking.

How to Perfect Braised Short Ribs

Sear Thoroughly: Brown ribs well for maximum flavor; don’t overcrowd the pot.
Use a Good Wine: Choose a wine you’d drink; it enhances the sauce’s depth.
Braise Low and Slow: Low heat (325°F/160°C) ensures tender, not chewy, meat.
Skim Fat: Remove excess fat from the sauce for a cleaner, richer taste.
Check Doneness: Meat should pull away from the bone easily; extend cooking if needed.
Season Early: Salt ribs before searing to lock in flavor.
Rest Before Serving: Let ribs sit briefly to retain juices when plated.

Best Side Dishes for Braised Short Ribs

Mashed Potatoes: Creamy potatoes soak up the rich sauce perfectly.
Polenta: Soft, cheesy polenta for a comforting base.
Roasted Root Vegetables: Carrots, parsnips, or turnips add earthy sweetness.
Green Beans: Sautéed with garlic for a fresh, crisp contrast.
Crusty Bread: A warm baguette for dipping in the sauce.
Asparagus: Grilled or roasted for a light, elegant side.
Caesar Salad: Crisp romaine with tangy dressing to balance richness.

Common Mistakes to Avoid

Skipping the Sear: Browning adds flavor; don’t rush this step.
Overcrowding the Pot: Sear in batches to avoid steaming the meat.
Using Low-Quality Wine: Poor wine affects sauce flavor; use a decent red.
Boiling Instead of Braising: Keep oven at 325°F (160°C) for tender results.
Not Skimming Fat: Excess fat makes the sauce greasy; skim before serving.
Underseasoning: Season ribs and sauce well for bold flavor.
Serving Immediately: Let ribs rest to retain juiciness; cool sauce slightly to thicken.

Storage & Rehandling Instructions

Refrigerator Storage

Cool ribs and sauce separately, then store in airtight containers in the refrigerator for up to 4 days.
Skim solidified fat from the sauce before reheating.

Freezing Tips

Freeze ribs and sauce separately in airtight containers or freezer-safe bags for up to 3 months.
Thaw in the refrigerator overnight before reheating.

Reheating

Oven: Reheat ribs and sauce in a covered dish at 325°F (160°C) for 15–20 minutes, adding a splash of broth if needed.
Stovetop: Warm ribs and sauce over low heat, stirring occasionally, for 10–15 minutes.
Microwave: Heat individual portions for 1–2 minutes, stirring the sauce halfway; avoid overcooking.

Frequently Asked Questions

Can I use boneless short ribs? Yes, use 3 lbs and check for doneness around 2–2.5 hours.
How do I make it alcohol-free? Replace wine with beef broth and 1 tbsp red wine vinegar.
Why is my meat tough? Likely undercooked; braise until fork-tender, up to 3 hours.
Can I make it in a slow cooker? Yes, sear ribs and aromatics, then cook on low for 6–8 hours.
Can I use frozen ribs? Thaw completely and pat dry before searing for the best results.
Why is my sauce thin? Simmer uncovered to reduce, or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Can I add vegetables to the braise? Yes, add heartier veggies like mushrooms or potatoes in the last hour.
How do I store leftovers? Refrigerate for 4 days or freeze for 3 months; reheat gently.

Final Thoughts

This Braised Short Ribs Recipe is a comforting, flavorful dish that transforms simple ingredients into a luxurious meal. With tender meat, a rich red wine sauce, and easy preparation, it’s perfect for special occasions or cozy nights in. Pair with your favorite sides, make it ahead for deeper flavors, and enjoy a hearty, soul-warming dish that’s sure to become a favorite.