Braised short ribs are the ultimate comfort food, and when you take a bite, you’ll understand why. Imagine succulent, tender meat that falls off the bone, bathing in a rich, flavorful sauce that’s been simmered low and slow for hours. The beefy goodness combined with herbs and a deep, savory broth makes this dish a crowd-pleaser and a luxurious treat.
Whether you’re preparing a cozy dinner at home or hosting friends, these braised short ribs will make you feel like a chef. Trust me, the result is a melt-in-your-mouth experience that’s worth every bit of patience.
Why You’ll Love Braised Short Ribs
Braised short ribs aren’t just any meal. They’re an experience—one that’s filled with flavor, texture, and comfort. Here’s why they should be on your dinner table:
Tender and Flavorful: Slow braising allows the meat to absorb all the rich flavors from the broth and herbs, making every bite incredibly tender and juicy.
Impressive yet Easy: While braising takes time, it’s a hands-off process. Just prep your ingredients, let the dish cook low and slow, and you’ll be rewarded with a dish that looks and tastes like you’ve spent all day in the kitchen.
Perfect for Special Occasions: These short ribs are ideal for family dinners, holidays, or when you want to impress your guests with something special but not too complicated.
Versatile: Serve them with mashed potatoes, roasted vegetables, or crusty bread to soak up that delicious sauce. The possibilities are endless!
Comforting: The hearty flavors of braised short ribs make them a quintessential comfort food. Perfect for a cozy, satisfying meal.
Ingredients in Braised Short Ribs
These short ribs are simple to make, but the combination of ingredients creates layers of flavor that will make your mouth water:
Beef Short Ribs: The star of the show! Bone-in, meaty short ribs are the best for this recipe, as they become wonderfully tender when braised.
Onions & Garlic: These aromatics add depth and richness to the dish, infusing the broth with savory goodness.
Carrots & Celery: These vegetables contribute flavor and texture to the sauce, making it even more delicious.
Beef Broth: The base of the braising liquid, beef broth infuses the meat with a deep, rich flavor that complements the beef.
Red Wine: A splash of red wine enhances the flavor of the braising liquid, giving it a bold, complex depth.
Tomato Paste & Herbs: Tomato paste adds richness and a touch of sweetness, while fresh herbs like rosemary, thyme, and bay leaves add a lovely earthy flavor.
Salt & Pepper: Seasoning is key to bringing all the flavors together.
Olive Oil: For searing the ribs before braising, which locks in flavor and gives the meat a nice crust.
(Note: full measurements are in the recipe card below.)
Instructions
Follow these simple steps to create the most tender and flavorful braised short ribs:
Step 1 – Prep the Ribs:
Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and pepper.
Step 2 – Sear the Ribs:
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, sear the short ribs on all sides until they’re nicely browned, about 3-4 minutes per side. This step is key to developing flavor. Remove the ribs and set them aside.
Step 3 – Sauté the Vegetables:
In the same pot, add the onions, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
Step 4 – Deglaze the Pot:
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 5 minutes.
Step 5 – Add the Broth & Herbs:
Add the beef broth, rosemary, thyme, and bay leaves to the pot. Stir to combine. Return the short ribs to the pot, making sure they’re submerged in the liquid.
Step 6 – Braise the Ribs:
Cover the pot with a lid and transfer it to the oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is fork-tender and falls off the bone. Check occasionally to ensure the liquid level stays consistent. Add more broth if necessary.
Step 7 – Serve and Enjoy:
Remove the pot from the oven and discard the bay leaves and herb stems. Serve the short ribs with the braising liquid spooned over the top. Pair with mashed potatoes, rice, or a side of roasted vegetables.
Nutrition Facts:
Servings: 4
Calories per serving: ~450-500
Preparation Time
Prep Time: 15 minutes
Cook Time: 2.5-3 hours
Total Time: 3 hours
How to Serve Braised Short Ribs
Braised short ribs are incredibly versatile, and there are many ways to serve them. Here are a few ideas to elevate your meal:
- With mashed potatoes to soak up the rich sauce. The creamy potatoes are the perfect counterpart to the tender, flavorful ribs.
- Over polenta for a slightly different twist. The polenta will absorb all the delicious juices, creating a creamy base for the ribs.
- With roasted vegetables like carrots, parsnips, and Brussels sprouts for a hearty, comforting meal.
- On top of a crusty baguette for an indulgent sandwich that’s hard to beat.
Additional Tips
- Don’t skip the searing step! Searing the ribs adds a lot of flavor to the final dish.
- Let the ribs braise undisturbed. Don’t be tempted to open the pot too often while they’re cooking.
- For a richer flavor, use bone-in short ribs. The bones release gelatin, making the braising liquid silky and rich.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
- Garnish with fresh herbs for a pop of color and freshness before serving.
FAQ’s
1. Can I use boneless short ribs?
Boneless short ribs can work, but bone-in short ribs are preferred for the best flavor and texture.
2. Can I cook these in a slow cooker?
Yes! After searing the ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours until the ribs are tender.
3. Can I use a different type of wine?
A full-bodied red wine like Cabernet Sauvignon, Merlot, or Zinfandel works best for braising. You can also use non-alcoholic red wine if preferred.
4. Can I freeze the short ribs?
Yes, you can freeze the cooked short ribs and braising liquid for up to 3 months. Just thaw and reheat when ready to serve.
5. How can I make the sauce thicker?
If you want a thicker sauce, you can remove the short ribs and simmer the liquid on the stovetop for 10-15 minutes to reduce and concentrate the flavors.
6. Can I add vegetables directly to the braise?
Absolutely! You can add potatoes, turnips, or parsnips to the pot for the last hour of cooking if you want them to absorb some of the braising flavors.
7. What sides go best with braised short ribs?
Mashed potatoes, roasted vegetables, or even a simple green salad make excellent side dishes.
8. Can I make these ahead of time?
Yes! Braised short ribs taste even better the next day. Make them a day ahead, then reheat gently on the stove or in the oven.
9. Can I make these without red wine?
Yes, you can substitute red wine with more beef broth, or you can use a non-alcoholic wine alternative.
10. How do I know when the ribs are done?
The ribs are done when the meat is tender and falls off the bone easily. Use a fork to check for tenderness.
Conclusion
Braised short ribs are a show-stopping dish that’s perfect for a cozy dinner or a special occasion. The tender, flavorful meat and the rich, savory sauce are enough to impress any guest—or just treat yourself to something delicious. Serve them up with your favorite sides, and enjoy a meal that’s as comforting as it is unforgettable!
Print
Braised Short Ribs
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: American, Comfort Food
Description
Braised Short Ribs are tender, flavorful beef ribs slow-cooked in a savory broth until fall-off-the-bone tender. This dish is rich, hearty, and perfect for a special dinner or comfort meal.
Ingredients
- 4–6 beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon tomato paste
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (163°C).
- Season the short ribs with salt and pepper.
- In a large, oven-safe pot, heat olive oil over medium-high heat. Brown the short ribs on all sides, about 8-10 minutes. Remove ribs and set them aside.
- Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Stir in the tomato paste and cook for 2 minutes. Add the red wine, scraping the bottom of the pot to release any browned bits. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes.
- Return the short ribs to the pot, add the beef broth, rosemary, thyme, and bay leaves. Bring to a simmer.
- Cover the pot and transfer it to the oven. Braise the ribs for 2.5 to 3 hours, until the meat is tender and falls off the bone.
- Remove the short ribs from the pot and set them aside. Discard the herbs and strain the sauce if desired. Serve the short ribs with the sauce spooned over the top.
Notes
- You can substitute red wine with another type of wine or broth if you prefer.
- For extra richness, you can finish the sauce with a little butter before serving.
- Pair with mashed potatoes or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 short rib with sauce
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg