If you’re craving a soul-warming dish that will make your entire kitchen smell like you’ve transported yourself to a cozy countryside inn, then this Braised Beef Short Ribs Recipe is the answer to your comfort food dreams. Imagine tender, fall-off-the-bone beef slow-cooked in a rich, savory sauce infused with red wine, fresh herbs, and root vegetables. Each bite delivers mouthwatering flavor, perfect for impressing dinner guests or simply treating yourself to a truly satisfying weekend meal.

Braised Beef Short Ribs Recipe - Recipe Image

Ingredients You’ll Need

This Braised Beef Short Ribs Recipe comes together with a handful of humble, yet essential ingredients. Each component is chosen to add layers of flavor and richness, so don’t skip a thing—every ingredient works its magic to create that signature, melt-in-your-mouth experience.

Bone-in beef short ribs (3 pounds): The star of the show; bone-in ribs deliver unbeatable tenderness and oven-braised flavor.
Olive oil (1 tablespoon): Helps achieve a gorgeous, caramelized crust on the beef and adds depth to the base of the sauce.
Yellow onion, chopped (1 large): Brings sweetness and body to the sauce as it cooks down.
Carrots, peeled and chopped (2): Add a subtle sweetness and hearty texture.
Celery stalks, chopped (2): Classic for building vibrant, savory flavor in any braise.
Garlic, minced (4 cloves): Intensifies the dish with that unmistakable aromatic warmth.
Tomato paste (2 tablespoons): Adds umami and a hint of tomato richness, rounding out the sauce beautifully.
Dry red wine (2 cups): Key for developing deep, savory notes and a lush, silky sauce—choose a wine you’d drink!
Beef broth (2 cups): Complements the wine, adding an extra layer of meaty goodness.
Fresh rosemary (2 sprigs): Infuses the dish with woodsy fragrance that pairs perfectly with beef.
Fresh thyme (4 sprigs): Brings earthy brightness that rounds out the aromatics.
Bay leaves (2): Impart that delicious background flavor that makes the sauce irresistible.
Salt (1 teaspoon): Essential for seasoning both the meat and the sauce.
Black pepper (½ teaspoon): Balances the richness with a touch of warmth.

How to Make Braised Beef Short Ribs Recipe

Step 1: Prep and Season the Short Ribs

Start by patting your short ribs dry with paper towels—this is the secret to getting a crispy, golden crust later on. Generously season each piece with salt and black pepper, pressing the seasoning into the meat for maximum flavor.

Step 2: Brown the Short Ribs

Grab your trusty Dutch oven and add the olive oil, heating it over medium-high heat. Working in batches, sear the short ribs on all sides until a deep brown crust forms—this step is where the flavor magic truly starts! Transfer the browned ribs to a plate and set them aside.

Step 3: Sauté the Vegetables

Don’t let all those gorgeous pan drippings go to waste—toss in the chopped onions, carrots, and celery right into the same pot. Sauté for about 5 to 7 minutes, stirring occasionally, until the veggies are softened and sweet.

Step 4: Add Garlic and Tomato Paste

Sprinkle in the minced garlic and dollop in the tomato paste, cooking for just a minute until the room fills with irresistible aromas. This step deepens the base of your sauce.

Step 5: Deglaze with Red Wine

Pour in the dry red wine, then use a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer for around 10 minutes, letting the wine reduce and concentrate its flavors.

Step 6: Add Broth and Herbs

Now pour in the beef broth, and tuck in your sprigs of rosemary, thyme, and those two bay leaves. Give everything a gentle stir to combine.

Step 7: Return Ribs and Braise in the Oven

Add the seared short ribs back into the pot, nestling them into the braising liquid until mostly submerged. Cover with the lid and place the pot in a preheated 325°F (163°C) oven. Let the ribs braise for 2½ to 3 hours, until the meat is gloriously tender and coming away from the bone.

Step 8: Finish and Serve

Once braised to perfection, take the pot out of the oven, remove the herb sprigs and bay leaves, and skim any excess fat from the surface. Serve the Braised Beef Short Ribs Recipe warm, spooning plenty of that silky, fragrant sauce over each serving.

How to Serve Braised Beef Short Ribs Recipe

Garnishes

Dress up your Braised Beef Short Ribs Recipe with a sprinkle of chopped fresh parsley for a bright pop of color, or try a bit of grated lemon zest if you like a citrusy contrast. For extra decadence, set a few flakes of sea salt on top right before plating.

Side Dishes

Short ribs shine brightest with hearty sides to catch all that luscious sauce. Creamy mashed potatoes, soft polenta, or a chunk of warm, crusty bread are absolute classics. If you want something green, roasted Brussels sprouts or garlicky green beans are lovely for balance.

Creative Ways to Present

For a special touch, serve each portion of short ribs on a bed of parsnip puree or alongside buttery risotto. You can even pile the meat onto toasted baguette slices as a rustic appetizer or tuck it into soft tacos for a fun, unexpected twist.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers of this Braised Beef Short Ribs Recipe, let the ribs cool completely before transferring to an airtight container, along with plenty of the braising liquid. Store in the fridge for up to four days; the flavors will actually deepen and improve!

Freezing

To freeze, place the cooled short ribs and sauce in a freezer-safe container, leaving a little space at the top for expansion. Freeze for up to three months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

Gently reheat the short ribs and sauce on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce. You can also use the microwave in short bursts, but the stovetop is the best way to preserve all those incredible textures.

FAQs

Can I use boneless short ribs instead?

Absolutely, you can use boneless short ribs, but bone-in ribs add even more flavor and richness to the Braised Beef Short Ribs Recipe. If using boneless, check for doneness a little earlier, as they may cook slightly faster.

What if I don’t have a Dutch oven?

No Dutch oven? No problem! You can brown everything in a heavy skillet and then transfer to a deep baking dish or pot that’s oven-safe and tightly covered with foil.

Which red wine is best for this recipe?

Choose a dry red wine that you enjoy drinking, like Cabernet Sauvignon, Merlot, or Pinot Noir. The quality of the wine really shines through in the sauce, so don’t use any wine you wouldn’t sip on its own.

Can I make the Braised Beef Short Ribs Recipe ahead of time?

This recipe is actually even better when made ahead! After braising, let the pot cool, chill overnight in the fridge, then skim off any solidified fat before gently reheating. The flavor only deepens!

Is this dish gluten-free?

Yes! There’s no flour in this Braised Beef Short Ribs Recipe, just be sure to double-check that your beef broth and all other ingredients are labeled gluten-free.

Final Thoughts

This Braised Beef Short Ribs Recipe isn’t just a meal—it’s a celebration of everything cozy and delicious. If you’re looking for a dish that truly wows, brings people together, and fills your home with happiness, I can’t recommend it enough. Give it a try, savor every bite, and let it become your new favorite comfort food tradition.

Braised Beef Short Ribs Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 3 hours 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Tender and flavorful, these Braised Beef Short Ribs are a comforting dinner choice. Cooked low and slow in a rich red wine and herb-infused broth until fall-off-the-bone tender, this dish is perfect for a cozy night in.

Ingredients

Scale

Braised Beef Short Ribs:

3 pounds bone-in beef short ribs
1 tablespoon olive oil

Vegetable Mix:

1 large yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced

Other Ingredients:

2 tablespoons tomato paste
2 cups dry red wine
2 cups beef broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
½ teaspoon black pepper

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Instructions

Preheat the oven: to 325°F (163°C).
Season the ribs: with salt and pepper.
Sear the ribs: in a Dutch oven until browned; set aside.
Cook the vegetables: onion, carrots, celery until softened. Add garlic and tomato paste.
Add wine: deglaze the pot, simmer to reduce.
Incorporate broth, herbs: rosemary, thyme, bay leaves.
Braise: return ribs to pot, cover, and cook in the oven for 2½ to 3 hours.
Finish and serve: remove herbs, skim fat, and serve warm.