Braised Short Ribs Recipe
Braised short ribs are a cozy, comforting dish made with tender beef simmered in a rich, savory sauce until it’s fall-off-the-bone perfect. Ideal for dinner parties or a satisfying Sunday supper.
This one-pot wonder transforms humble ingredients into an elegant meal, especially when served over creamy mashed potatoes. Slow-cooked flavor, minimal effort, and unforgettable taste in every bite.
Key Ingredients for Braised Short Ribs That Make the Magic Happen
Beef short ribs (bone-in) – The star of the show, these richly marbled cuts break down beautifully, resulting in succulent, fork-tender meat.
Dry red wine – Adds depth, acidity, and richness that balances the meaty flavor. Cote du Rhone or Pinot Noir work beautifully.
Low-sodium beef broth – Builds the base of the braising liquid and enhances the umami.
Tomato paste – Concentrated flavor that thickens and enriches the sauce.
Yellow onion and carrots – Aromatic and sweet vegetables that add layers of flavor and heartiness.
Fresh thyme and rosemary – Earthy, fragrant herbs that infuse the entire pot with warmth.
Let’s Get Cooking: How to Make Braised Short Ribs
Start by sautéing onion and carrots to build flavor. Brown the short ribs to lock in juices, then deglaze the pot with wine to scrape up every tasty bit.
Add broth, tomato paste, and herbs, then nestle everything back into the pot. Cover and braise in the oven low and slow until the ribs are irresistibly tender.
Once out of the oven, let the dish rest to allow the flavors to meld. Skim the fat, spoon over creamy mashed potatoes, and enjoy every savory, soul-hugging bite.
Tips for Braising Success
Low and slow is the golden rule here—resist the urge to rush. Browning the ribs properly creates a rich crust and deep flavor in the finished sauce. Don’t skip the wine—it’s a flavor booster, not just a liquid filler.
For extra silky gravy, strain the braising liquid and reduce it slightly on the stove before serving. You can even mash in a bit of roasted garlic or sautéed mushrooms for a deeper twist.
If you’re planning ahead, braised short ribs are even better the next day. The flavors intensify overnight, making it an ideal make-ahead meal for entertaining.
How to Store and Reheat
Leftover braised short ribs store beautifully. Keep them in an airtight container in the fridge for up to 4 days. The flavor only improves as it rests.
To reheat, gently warm them on the stove over low heat, adding a splash of broth or water to loosen the sauce. You can also microwave them in a covered dish, stirring halfway through for even heating.
Freeze leftovers for up to 3 months. Thaw overnight in the fridge and reheat low and slow for best texture and flavor.
Braised Short Ribs
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion diced
- 8 bone-in beef short ribs
- 2 sprigs fresh rosemary
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper to taste
- 1 cup dry red wine e.g., Cote du Rhone or Pinot Noir
- 2 1/2 cups low-sodium beef broth
- 1/4 cup all-purpose flour
- 3 carrots chopped
- 2 sprigs fresh thyme
Instructions
- Preheat the oven to 350°F. In a Dutch oven or another oven-safe pot with a tight-fitting lid, warm one tablespoon of olive oil over medium-high heat. Add diced onion and chopped carrots, sautéing for a few minutes while stirring constantly. Transfer the vegetables to a plate once they’ve softened.
- Season the beef short ribs with salt and pepper, then coat each thoroughly in flour. Pour the remaining two tablespoons of olive oil into the pot and increase the heat to high. Brown the ribs on all sides, approximately 45 seconds per side, then remove them to the same plate as the vegetables.
- Deglaze the pot with the red wine, using a wooden spoon to loosen the browned bits stuck to the bottom. Allow the wine to come to a boil and cook for about 2 minutes.
- Pour in the beef broth and stir in the tomato paste. Season with additional salt and freshly ground black pepper if needed. Return the ribs and sautéed vegetables to the pot. Tuck in the rosemary and thyme sprigs.
- Cover with the lid and transfer the pot to the oven. Braise at 350°F for 2 hours. Reduce the oven temperature to 325°F and continue cooking for another 30 to 45 minutes until the ribs are fork-tender and nearly falling off the bone.
- Once done, remove the pot from the oven and let it rest, covered, for 20 minutes. Skim off any fat that has accumulated on the surface before serving. Serve the ribs over mashed potatoes, generously spooning the savory braising liquid over the top.