Braised Beef Short Ribs

When it comes to meals that warm both the heart and the home, braised beef short ribs stand tall among the most comforting, elegant dishes out there. With tender, fall-off-the-bone beef in a rich, flavorful gravy built on red wine, beef broth, and aromatics, this is a dish that transforms humble ingredients into something unforgettable.

Whether you’re planning a Sunday supper, a cozy winter dinner, or a meal to impress dinner guests, these braised short ribs bring gourmet-level flavor without requiring restaurant training. All you need is time, patience, and a Dutch oven—or any oven-safe pot—and you’re on your way to dinner bliss.

🛒 Ingredients You’ll Need

Here’s what you’ll need to create this comforting masterpiece:

Main Ingredients:

3 to 4 lbs bone-in beef short ribs

2 tablespoons olive oil

1 large onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, minced

2 tablespoons tomato paste

2 cups beef broth

1 cup red wine (or substitute with more broth if preferred)

2 sprigs fresh rosemary

Salt and pepper, to taste

🥘 Step-by-Step Instructions

Follow these easy steps for perfectly tender braised short ribs.

1. Preheat and Prep

Preheat your oven to 325°F (160°C).

Pat the short ribs dry using paper towels. This helps them brown better. Season generously with salt and black pepper.

2. Sear the Short Ribs

In a large, heavy-bottomed Dutch oven, heat olive oil over medium-high heat. Working in batches, sear the short ribs on all sides until deeply browned (about 2–3 minutes per side). Remove and set aside on a plate.

3. Sauté Aromatics

In the same pot, add onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until they begin to soften and brown slightly.

Add the minced garlic and cook for another 30 seconds until fragrant.

4. Add Tomato Paste

Stir in tomato paste and cook for about 2 minutes, letting it caramelize and coat the vegetables. This adds a deep, rich umami flavor to your sauce.

5. Deglaze with Wine

Pour in the red wine, scraping up all the flavorful bits stuck to the bottom of the pot. Let the wine simmer for 5 minutes to reduce slightly and cook off some of the alcohol.

6. Add Broth and Herbs

Stir in the beef broth and add the fresh rosemary sprigs. Return the seared short ribs (and any juices from the plate) back into the pot.

The liquid should cover most of the meat—if it doesn’t, top it off with a bit more broth or water.

7. Braise Low and Slow

Cover the pot with a lid and place it in the preheated oven. Braise for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone.

Check halfway through to ensure the liquid hasn’t reduced too much—add a splash of broth or water if needed.

8. Optional – Thicken the Sauce

After cooking, remove the short ribs and set them aside, covered, to rest. If the sauce is too thin, place the pot on the stove and simmer to reduce it slightly.

You can also stir in a slurry of cornstarch and water (1 tablespoon each) to thicken the gravy to your liking.

🍽️ Serving Suggestions

Braised short ribs pair beautifully with:

Creamy mashed potatoes – The perfect base to soak up that incredible sauce.

Buttered egg noodles – A cozy, simple option.

Parmesan risotto – For an elevated dinner.

Polenta – Creamy or grilled, it complements the richness perfectly.

Crusty bread – Mop up that sauce, don’t let a drop go to waste!

Top each serving with a sprinkle of fresh parsley or even grated Parmesan for a pop of freshness and flavor.

🧠 Tips for Success

✅ Use Bone-In Ribs

They’re more flavorful and stay moist during long braising times. Boneless will work, but won’t offer the same depth of flavor.

✅ Don’t Skip the Sear

Browning the meat first locks in flavor and creates a caramelized base for your sauce.

✅ Low and Slow is Key

Rushing the cook time won’t yield the same tender, flavorful result. Braising is all about patience and gentle cooking.

✅ Let it Rest

Like many stews and braised dishes, this actually tastes even better the next day. Make it ahead and reheat gently for amazing leftovers.

🥡 Storage & Reheating

Let leftovers cool completely before storing.

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months in a freezer-safe container.

Reheat: Gently reheat in a saucepan over medium-low, adding a splash of broth or water to loosen the sauce.

📝 Final Thoughts

There’s something deeply rewarding about making braised beef short ribs. The process is unhurried, rustic, and timeless. From the sizzle of browning meat to the rich, aromatic smell that fills your kitchen during the long braise, this dish is pure culinary comfort.

It’s the kind of meal that doesn’t just feed—it nurtures. Whether you serve it for Sunday supper, a winter dinner party, or a quiet evening with a glass of wine, Braised Short Ribs are sure to become a cherished staple in your kitchen.

Ready to impress your taste buds? Fire up the oven and give these a try.

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