Some dishes take their time, and that’s what makes them special. Braised Beef Short Ribs are one of those meals that reward patience with deep, complex flavors and fork-tender meat that falls apart effortlessly.

Slow-cooked in a rich, aromatic broth, these short ribs absorb every bit of flavor from red wine, fresh herbs, and a deeply seasoned base. The braising process transforms the toughest cuts into something luxurious, making it a staple in comforting home cooking.

This dish is perfect for impressing guests, enjoying a cozy dinner, or preparing ahead for a stress-free meal. Serve it with creamy mashed potatoes, buttered noodles, or roasted vegetables for a meal that’s just as satisfying as it is elegant.

Table of contents

What You Need for This Recipe

A well-braised short rib depends on a few essential ingredients that work together to create a deeply flavorful dish.

Beef Short Ribs – Bone-in short ribs provide the best texture and flavor. The bones add richness to the sauce while the slow cooking ensures tender meat.
Red Wine or Beef Broth – Wine adds depth, but broth works well for a non-alcoholic option. Use a dry red wine like Cabernet Sauvignon or Merlot for the best results.
Aromatics (Onion, Garlic, Carrots, Celery) – These vegetables create a flavorful base that infuses the broth with natural sweetness and depth.
Tomato Paste – Adds richness and a slight tang that enhances the overall balance of the dish. A little goes a long way.
Fresh Herbs (Thyme, Rosemary, Bay Leaves) – Essential for adding an earthy, herbaceous quality that complements the slow-braised meat.

How to Make Braised Beef Short Ribs

This dish follows a simple process that yields incredible results.

Sear the Short Ribs
- Heat oil in a large Dutch oven over medium-high heat.
- Brown the short ribs on all sides until a deep crust forms. Remove and set aside.
Build the Base
- Sauté onion, carrots, and celery in the same pot until softened.
- Stir in garlic and tomato paste, cooking for another minute.
Deglaze and Braise
- Pour in red wine (or broth) and scrape up the browned bits from the bottom.
- Add the short ribs back to the pot, along with herbs and broth.
- Cover and cook at a low simmer (or in the oven at 325°F) for about 2.5 to 3 hours.
Finish and Serve
- Remove the short ribs and strain the sauce if desired.
- Serve warm over mashed potatoes, buttered noodles, or polenta.

Why This Recipe Works So Well

A dish like this relies on technique just as much as ingredients. Each step contributes to a final product that’s rich, deeply flavored, and perfectly tender.

Low and Slow Cooking – The long braising time allows the connective tissue in the ribs to break down completely, resulting in meat that’s incredibly tender without drying out.
Deeply Layered Flavor – Browning the short ribs first locks in juices and builds a complex base. The vegetables, wine, and broth all come together to create a sauce that’s packed with depth.
Minimal Effort, Maximum Reward – Though it takes time, most of the cooking is hands-off. Once the pot is in the oven or simmering on the stove, the hard work is done.
Versatile and Elegant – This dish feels fancy enough for a special occasion but is simple enough for a cozy weeknight meal.

Ways to Customize Braised Short Ribs

There are plenty of ways to adjust this dish to suit your taste preferences or what you have on hand.

Switch Up the Liquid – Red wine gives depth, but you can swap it for beer for a slightly malty flavor or use balsamic vinegar and broth for a tangy, non-alcoholic alternative.
Try Different Herbs – While thyme and rosemary are traditional, sage or oregano can bring a new depth to the braising liquid.
Make It Spicy – Add a pinch of red pepper flakes or a spoonful of harissa paste to give the sauce a little heat.
Enhance the Sauce – Blend the strained braising liquid with a little butter to create an even richer, silkier sauce.
Add More Vegetables – Mushrooms, parsnips, or even sweet potatoes can be added to the braise for extra heartiness.

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Best Side Dishes for Braised Beef Short Ribs

This dish is rich and full of flavor, so the best sides are ones that balance the meal with either texture or freshness.

Mashed Potatoes – The ultimate pairing. The creamy potatoes soak up the rich, flavorful sauce beautifully.
Buttered Egg Noodles – Simple but effective. The light noodles let the braising sauce shine.
Creamy Polenta – A warm, slightly sweet contrast that pairs wonderfully with the savory meat.
Roasted Brussels Sprouts – A bit of bitterness and crunch balances out the richness of the dish.
Garlic Bread – A crispy, buttery slice of bread is perfect for sopping up every bit of the sauce.
Sautéed Greens – Kale, Swiss chard, or spinach add a nice contrast with their slightly bitter, fresh taste.
Pickled Vegetables – Something bright and acidic, like pickled red onions or carrots, helps cut through the richness.

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Braised Beef Short Ribs

Braised Beef Short Ribs are slow-cooked until tender in a rich red wine and herb-infused sauce. This dish is packed with deep, savory flavors and is perfect for a comforting yet elegant meal.

5 from 2 votes

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Prep Time 15

Cook Time 3

Total Time 3 15

Course Main Course

Cuisine American, French

Servings serving

Equipment

Large Dutch Oven For braising the short ribs
Tongs For handling the short ribs
Fine Mesh Strainer For straining the sauce (optional)

Ingredients

4 lbs bone-in beef short ribs trimmed of excess fat
2 tablespoons olive oil for searing
1 medium onion chopped
2 large carrots chopped
2 stalks celery chopped
4 cloves garlic minced
2 tablespoons tomato paste
2 cups dry red wine Cabernet Sauvignon or Merlot
2 cups beef broth
1 teaspoon salt adjust to taste
1/2 teaspoon black pepper adjust to taste
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 leaves bay leaves

Instructions

Preheat oven to 325°F (163°C). Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, then remove and set aside.
Add onion, carrots, and celery to the pot. Cook until softened, then stir in garlic and tomato paste, cooking for another minute.
Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
Return the short ribs to the pot. Add beef broth, thyme, rosemary, and bay leaves. Cover and transfer to the oven.
Braise for 2.5 to 3 hours until the meat is fall-apart tender. Remove the ribs and strain the sauce if desired.
Serve the short ribs warm over mashed potatoes, buttered noodles, or polenta. Spoon sauce over the top.

Notes

For a thicker sauce, simmer the strained braising liquid on the stove until reduced.
Leftovers can be stored in the fridge for up to 3 days.
Pair with garlic bread or roasted vegetables for a balanced meal.

Keyword beef ribs, braised short ribs, slow cooked beef

Tried this recipe?Let us know how it was!

Carrie Boyd

Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.

As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.

A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!