Braised Short Ribs

So, you’re craving something hearty? Let’s talk short ribs.

I make braised short ribs when I’m in one of those moods—where something cozy and ever-so-slightly over-the-top is calling my name. Honestly, this recipe has probably saved more than one moody winter Sunday. My dad used to excuse his second (okay…third) helping by blaming the ‘sauce gods.’ Which, obviously, doesn’t stop me forming the same excuse when I hover over the pot, spoon poised perilously close to my mouth, muttering about ‘quality control.’

Once, I nearly set the smoke alarm off browning the ribs too enthusiastically, but hey, live and learn, right? Anyway, get your apron ready—you’re in for a treat, and probably a sauce splatter or two.

Why you’ll love this (or at least want to make it once)

I pull out this braised short ribs recipe when I want something that makes the whole house smell like a fancy restaurant. My family goes wild for it—it’s even survived the picky-eater test (which, if you know teenagers, you’ll understand is saying something). Plus, if I’m being honest, it’s one dish where nobody’s ever commented on the mess in the kitchen when there’s a pot of this goodness simmering away. On the rare occasion there are leftovers, I genuinely think it tastes better the next day (though I can’t prove it… yet!)

What ingredients do I need?

• 4 lbs beef short ribs (I sometimes use bone-in for extra flavor, but boneless works in a pinch)
• 2 Tbsp vegetable oil (olive oil is fine, but my grandmother swore by canola)
• 1 large yellow onion, chopped (I’ve used red in a jam, little sweeter)
• 3 carrots, peeled and chopped into big chunks
• 2 celery stalks, chopped (or a handful of fennel when I feel fancy)
• 4 garlic cloves, smashed (more if you’re a garlic nut)
• 2 Tbsp tomato paste (or a big squirt of ketchup once when I ran out—worked shockingly well)
• 2 cups dry red wine (cab sauv is my go-to, I’ve even used leftover shiraz and nobody rioted)
• 2 cups beef broth (boxed is fine, but the homemade crowd might judge; don’t let them)
• 2 sprigs fresh thyme (or 1 tsp dried because sometimes stores let you down)
• 2 sprigs fresh rosemary (once I tried sage; wouldn’t recommend it—tasted kinda… foresty?)
• 2 bay leaves
• Salt and black pepper, to taste (honestly I eyeball it, but if you need numbers: 1 1/2 tsp salt, 3/4 tsp pepper)

Let’s get cooking—here’s how I do it

1. Preheat your oven to 325°F (160°C)—that’s a low and slow vibe.
2. Pat the short ribs dry, season all over with salt and pepper. Don’t be shy here, it really matters.
3. Heat oil in a large Dutch oven (or any heavy oven-safe pot) over medium-high. Brown the short ribs in batches, turning so all sides get some love, about 2-3 minutes per side. (This is where the smoke alarm tried to ruin my day—just open a window if things get wild.) Transfer browned ribs to a plate.
4. Toss the onion, carrots, and celery into the same pot. Cook, stirring now and then, until everything softens up—maybe 7 minutes. (It’ll pick up those brown bits. That’s where the magic hides.)
5. Add the garlic and tomato paste. Stir it in and let it cook for a few minutes—don’t get distracted here! You want the paste to darken a shade.
6. Pour in the red wine and give everything a good scrape to loosen the yummy stuck bits from the bottom. Let this simmer for about 5 minutes, so the wine reduces a bit. (This is usually when I sneak a taste. Quality control, obviously.)
7. Add the beef broth, thyme, rosemary, and bay leaves. Stir it up. Return the short ribs (with any juices) to the pot, nestling them into the liquid. They don’t need to be totally submerged, just cozy.
8. Stick a lid on it and slide the pot into the oven. Braise for 2.5 to 3 hours, until the meat is falling off the bone and your house smells like you’ve opened a rustic bistro.
9. Once it’s done, actually, I find it works better if you take out the ribs, skim off excess fat (it floats to the top—don’t stress if some’s left) and simmer the sauce on the stovetop to thicken, about 10-15 minutes more if you have time. Or just eat as is; sometimes patience runs thin.
10. Fish out the bay leaves and herb stems. Spoon your glorious short ribs and sauce over mashed potatoes, polenta, or whatever makes you happy. And don’t forget extra sauce!

Notes (aka “what I wish I’d known earlier”)

• Once, I tried using a different pot (not oven-safe) and had to transfer mid-recipe—not worth the hassle. If the pot doesn’t fit, just braise on the stovetop at a low simmer, though the oven gives it a more even cook.
• Some say to strain out the veggies at the end for a smoother sauce, but I like them chunky and rustic. Up to you.
• If you’re frugal (like me), save that leftover sauce. It’s fabulous tossed with pasta or even rice later in the week.

What if you want to experiment?

• I’ve swapped out wine for dark beer—pretty tasty, but the flavor’s bolder (a little much for my mom, but I liked it).
• One time I tried maple syrup for sweetness (instead of tomato paste)…didn’t love it. Wouldn’t do that again, and neither should you, friend.
• Skip the garlic? Only if you’re truly desperate. (Or have a date night planned, suppose.)

So, what do you really need equipment-wise?

• Big Dutch oven or heavy oven-safe pot (if you don’t have one, just use your biggest pot and braise gently on the stove, low and slow—it won’t be quite the same but still yum)
• Tongs (or two forks, when the tongs go missing, which happens a lot here)
• Cutting board & decent knife—a sharpish one, ideally

How to store (though truthfully…)

These ribs keep in an airtight container for up to 3 days in the fridge. Or freeze ’em for a month, sauce and all. Though honestly, in my house, they never last more than a day! Sometimes I think they’re even better after a rest, but that’s only when leftover roulette works in my favor.

How I serve mine (if you care)

We’re classic mashed potatoes people, but I’ve been threatened with exile by my sibling for suggesting creamy polenta once (admittedly, it’s also good). Crusty bread? Unbeatable. My uncle likes his on egg noodles—which, to be fair, is pretty solid too.

Pro tips, learned the hard way

• I once tried rushing the browning—big mistake. You need those dark, caramelized outsides for flavor. Don’t skip this, even though it takes a few extra minutes.
• If you add too much salt early on, the sauce concentrates as it braises and can get a tad salty. Start light, you can always sprinkle more later (learned this the hard way—one salty dinner… sigh).

FAQ – Real Questions Answered, Scout’s Honor

• Can I make this ahead of time? Absolutely. In fact, I almost prefer it the next day. Just reheat gently so the meat stays tender (don’t blast it in the microwave—trust me, it’s not pretty).
• What if I don’t have red wine? No biggie—just use all beef broth, or, weirdly, I’ve subbed a splash of balsamic vinegar and it gave a surprising depth.
• Is it okay to skip the browning step? Well, it won’t be the end of the world—done it myself when running late—but you’ll miss out on rich flavor. So, if you’ve got 10 minutes, do it, but no judgment if you don’t.
• Can I use a slow cooker? Yes—just brown everything first (if you can be bothered), then toss it all in and cook on low for about 8 hours. Comes out super tender! (But my favorite version is still from the oven.)
• Uh, do I have to fish out the bay leaves and herb twigs? Only if you don’t want to play “Spice Roulette” at dinner. Seriously though, yes—pull them out so nobody gets a mouthful of rosemary twig.

And there you go. Real talk: this isn’t a quick recipe, but it’s a deeply satisfying one that makes the kitchen feel like a warm hug. If you end up licking the spoon, I won’t tell anyone—promise.

★★★★★ 4.80 from 27 ratings

Braised Short Ribs

yield: 6 servings

prep: 30 mins

cook: 20 mins

total: 50 mins

Succulent beef short ribs slowly braised with red wine, aromatic vegetables, and herbs, resulting in tender, fall-off-the-bone meat with a rich, savory sauce—perfect for a cozy dinner at home.

🖨️ Print Pin Recipe

Ingredients

• 4 lbs beef short ribs (I sometimes use bone-in for extra flavor, but boneless works in a pinch)
• 2 Tbsp vegetable oil (olive oil is fine, but my grandmother swore by canola)
• 1 large yellow onion, chopped (I’ve used red in a jam, little sweeter)
• 3 carrots, peeled and chopped into big chunks
• 2 celery stalks, chopped (or a handful of fennel when I feel fancy)
• 4 garlic cloves, smashed (more if you’re a garlic nut)
• 2 Tbsp tomato paste (or a big squirt of ketchup once when I ran out—worked shockingly well)
• 2 cups dry red wine (cab sauv is my go-to, I’ve even used leftover shiraz and nobody rioted)
• 2 cups beef broth (boxed is fine, but the homemade crowd might judge; don’t let them)
• 2 sprigs fresh thyme (or 1 tsp dried because sometimes stores let you down)
• 2 sprigs fresh rosemary (once I tried sage; wouldn’t recommend it—tasted kinda… foresty?)
• 2 bay leaves
• Salt and black pepper, to taste (honestly I eyeball it, but if you need numbers: 1 1/2 tsp salt, 3/4 tsp pepper)

Instructions

1. 1
   Preheat your oven to 325°F (160°C)—that’s a low and slow vibe.
2. 2
   Pat the short ribs dry, season all over with salt and pepper. Don’t be shy here, it really matters.
3. 3
   Heat oil in a large Dutch oven (or any heavy oven-safe pot) over medium-high. Brown the short ribs in batches, turning so all sides get some love, about 2-3 minutes per side. (This is where the smoke alarm tried to ruin my day—just open a window if things get wild.) Transfer browned ribs to a plate.
4. 4
   Toss the onion, carrots, and celery into the same pot. Cook, stirring now and then, until everything softens up—maybe 7 minutes. (It’ll pick up those brown bits. That’s where the magic hides.)
5. 5
   Add the garlic and tomato paste. Stir it in and let it cook for a few minutes—don’t get distracted here! You want the paste to darken a shade.
6. 6
   Pour in the red wine and give everything a good scrape to loosen the yummy stuck bits from the bottom. Let this simmer for about 5 minutes, so the wine reduces a bit. (This is usually when I sneak a taste. Quality control, obviously.)
7. 7
   Add the beef broth, thyme, rosemary, and bay leaves. Stir it up. Return the short ribs (with any juices) to the pot, nestling them into the liquid. They don’t need to be totally submerged, just cozy.
8. 8
   Stick a lid on it and slide the pot into the oven. Braise for 2.5 to 3 hours, until the meat is falling off the bone and your house smells like you’ve opened a rustic bistro.
9. 9
   Once it’s done, actually, I find it works better if you take out the ribs, skim off excess fat (it floats to the top—don’t stress if some’s left) and simmer the sauce on the stovetop to thicken, about 10-15 minutes more if you have time. Or just eat as is; sometimes patience runs thin.
10. 10
    Fish out the bay leaves and herb stems. Spoon your glorious short ribs and sauce over mashed potatoes, polenta, or whatever makes you happy. And don’t forget extra sauce!

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 680 caloriescal

Protein: 50gg

Fat: 42gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 18gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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