Go Back
–+ servings
Top-down image of Braised Beef Short Ribs served on a plate. The short ribs are tender and coated in a rich, glossy red wine reduction sauce. Served with creamy mashed potatoes and roasted carrots, the dish is garnished with fresh rosemary for a rustic and elegant presentation. A side of extra sauce adds an irresistible finishing touch to this comforting meal.

Braised Beef Short Ribs

No ratings yet
These braised beef short ribs are slow-cooked to perfection, creating tender, fall-apart meat with a rich, deeply flavored sauce. A comforting and impressive dish perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, French
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds bone-in beef short ribs well-marbled
  • 2 tablespoons olive oil for searing
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 medium carrots chopped
  • 2 stalks celery chopped
  • 2 tablespoons tomato paste
  • 1 cup red wine dry, such as Cabernet Sauvignon or Merlot
  • 2 cups beef broth low sodium preferred
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper freshly ground
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Equipment

  • Dutch Oven or Heavy Pot For even heat distribution during braising
  • Tongs For flipping and handling the short ribs
  • Wooden spoon For stirring and scraping the pan

Method
 

  1. Pat the short ribs dry with paper towels and season generously with salt and black pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
  3. In the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened. Stir in the garlic and tomato paste, cooking for another minute.
  4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes to reduce slightly.
  5. Add the beef broth, thyme, rosemary, and bay leaf. Return the short ribs to the pot, ensuring they are partially submerged in the liquid.
  6. Cover the pot and reduce heat to low. Simmer for 2.5 to 3 hours until the meat is fork-tender and nearly falling off the bone.
  7. Remove the short ribs and strain the sauce if desired. Simmer the sauce for 10 minutes to reduce and thicken.
  8. Serve the short ribs over mashed potatoes, polenta, or buttered noodles, drizzled with the thickened sauce.

Notes

  • For extra richness, add a knob of butter to the sauce before serving.
  • Short ribs taste even better the next day—store leftovers in the fridge and reheat gently.
  • Pairs well with roasted vegetables or a fresh salad.

Tried this recipe?

Let us know how it was!