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Braised Short Ribs Recipe

This braised short ribs recipe is rich, comforting, and melt-in-your-mouth tender. Perfect for Sunday dinners or special occasions — no chef skills required.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dinner, Main Course
Cuisine American, French
Servings 6 Servings
Calories 480 kcal

Ingredients
  

  • For the Short Ribs
  • 4 pounds beef short ribs bone-in (about 6–8 pieces)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • For the Braising Liquid
  • 1 large onion chopped
  • 3 carrots peeled and chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 cups beef broth low-sodium preferred
  • 1 cup dry red wine such as Cabernet Sauvignon or Merlot
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • Optional Garnish
  • Fresh parsley chopped
  • Flaky salt
  • Extra rosemary sprigs for presentation

Instructions
 

  • Preheat the Oven
  • Set your oven to 325°F (163°C).
  • Season and Sear the Short Ribs
  • Pat the ribs dry with paper towels. (This helps them brown beautifully.)
  • Season all sides generously with salt and pepper.
  • Heat olive oil in a Dutch oven over medium-high heat. Add ribs in batches — don’t overcrowd the pan. Sear each side for about 3–4 minutes, until deeply browned.
  • Transfer the browned ribs to a plate. You’ll see a dark layer at the bottom of the pan — that’s where the flavor lives!
  • Build the Flavor Base
  • In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened and golden. Add garlic and tomato paste and cook for another minute, stirring to coat the vegetables.
  • Scrape up any browned bits stuck to the pot — that’s your flavor foundation.
  • Deglaze the Pan
  • Pour in the red wine and stir, scraping the bottom. Simmer for 2–3 minutes to cook off the alcohol slightly.
  • Then add beef broth, thyme, rosemary, and bay leaves. Stir everything together.
  • Braise Low and Slow
  • Return the short ribs (and any juices on the plate) to the pot. The liquid should come about halfway up the meat.
  • Bring to a gentle simmer on the stovetop, then cover and transfer the Dutch oven to your preheated oven.
  • Bake for 2½–3 hours, until the ribs are fall off the bone tender. The meat should pull apart easily with a fork.
  • Finish and Serve
  • Remove the ribs and herbs from the pot. Skim off any excess fat from the surface of the sauce.
  • You can serve the sauce as-is or thicken it slightly by simmering it on the stove for 5–10 minutes.
  • Spoon the ribs over mashed potatoes, rice, or creamy polenta. Pour that glossy sauce right on top, and garnish with fresh herbs.
  • The smell will tell you before the timer does — these are ready.

Notes

  • Brown deeply, not quickly. The richer the sear, the deeper your flavor — take your time.
  • Use bone-in short ribs. They create that signature silky, gelatin-rich sauce.
  • Don’t skip the deglazing step. The browned bits at the bottom of the pan are pure flavor gold.
  • Best pot choice: A Dutch oven ensures even heat and moisture.
  • Make ahead: This dish tastes even better the next day; reheat gently to serve.
  • Serving tip: Spoon over mashed potatoes or polenta for the ultimate comfort meal.
  • Storage: Refrigerate up to 4 days or freeze for 3 months; always reheat in the braising liquid.
Keyword braised short ribs recipe, braised short ribs, fall off the bone, mashed potatoes, fresh herbs, beef broth, dutch oven