Braised short ribs are the epitome of comfort food, offering tender, fall-off-the-bone meat that’s rich, flavorful, and melt-in-your-mouth delicious. Slow-cooked in a savory broth of wine, herbs, and aromatics, the short ribs absorb all the incredible flavors as they braise, resulting in a dish that’s both hearty and comforting. Braised short ribs are perfect for a special occasion, a cozy family meal, or a dinner party that will surely impress your guests.

The beauty of braising is in the slow cooking process, where the ribs cook at low heat over time, breaking down tough fibers and transforming them into a succulent and juicy delight. Whether served with mashed potatoes, polenta, or crusty bread, this dish offers a satisfying meal that’s full of depth and richness. Once you try these braised short ribs, they’ll quickly become a staple in your recipe repertoire.

Why You’ll Love This Recipe

1. Tender and Flavorful

The slow braising process makes the short ribs tender and juicy, ensuring each bite is packed with deep, savory flavor.

2. Perfect for Special Occasions

Whether it’s a holiday, a family gathering, or a dinner party, braised short ribs make for an impressive and unforgettable dish that’s sure to wow your guests.

3. Simple Ingredients, Big Flavor

Despite the rich taste, this recipe uses simple, pantry-friendly ingredients that come together to create a dish full of flavor without requiring complex steps.

4. Comfort Food at Its Best

The combination of tender beef and a rich, savory sauce makes this dish the ultimate comfort food, perfect for cozying up with on a chilly evening.

5. Make-Ahead Friendly

Braised short ribs can be prepared in advance, making them an ideal choice for meal prep. The flavors actually improve when reheated, making it a perfect make-ahead meal.

Ingredients

Bone-in short ribs
Olive oil
Onion
Carrot
Celery
Garlic
Red wine
Beef broth
Tomato paste
Bay leaves
Fresh thyme
Salt
Black pepper
Fresh parsley (for garnish)

Variations

Spicy Braised Short Ribs: Add a touch of heat by including some red pepper flakes or a few slices of jalapeño to the braising liquid.
Asian-Inspired Braised Short Ribs: Use soy sauce, ginger, and sesame oil for a flavorful twist, and serve the ribs with steamed rice or bok choy.
Herb-Infused Braised Short Ribs: Experiment with different herbs like rosemary or oregano for a slightly different flavor profile.
Pressure Cooker Braised Short Ribs: If you’re short on time, you can make these ribs in a pressure cooker or Instant Pot to speed up the process without sacrificing tenderness.

How to Make the Recipe

Step 1: Prepare the Short Ribs

Season the short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Once browned, remove the ribs from the pot and set aside.

Step 2: Sauté Vegetables

In the same pot, add the chopped onion, carrot, and celery. Cook for 5-7 minutes, until the vegetables soften. Add garlic and cook for an additional minute until fragrant.

Step 3: Deglaze the Pot

Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let the wine reduce for 2-3 minutes.

Step 4: Add Broth and Tomato Paste

Stir in the beef broth, tomato paste, bay leaves, and thyme. Bring the mixture to a simmer, then return the short ribs to the pot, making sure they’re mostly submerged in the liquid.

Step 5: Braise the Ribs

Cover the pot and transfer it to a preheated oven at 325°F (163°C). Let the short ribs braise for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Step 6: Finish and Serve

Once the ribs are done, remove them from the pot and set them aside. Skim any excess fat from the braising liquid. You can reduce the sauce over medium heat for a few minutes to thicken it if desired. Serve the short ribs with the sauce spooned over them and garnish with fresh parsley.

Tips for Making the Recipe

Sear the Ribs Properly: Ensure you get a good sear on the short ribs before braising. This adds a deep, rich flavor to the final dish.
Don’t Skip the Wine: The wine is essential for creating a deep, flavorful sauce. It helps tenderize the meat and enhances the overall flavor.
Use Bone-In Ribs: Bone-in short ribs provide more flavor and richness to the dish compared to boneless cuts.
Check the Ribs for Tenderness: Braising times can vary depending on the size of the ribs, so check for tenderness by inserting a fork into the meat. If it easily pulls away from the bone, they’re done.
Make it Ahead: Braised short ribs can be made up to a day in advance. The flavors will deepen overnight, and they’ll be even more delicious when reheated.

How to Serve

Braised short ribs are best served with a hearty side to soak up all the rich sauce. Try serving them over mashed potatoes, creamy polenta, or buttered egg noodles. For an extra touch, pair them with roasted vegetables or a simple green salad for balance.

Make Ahead and Storage

Storing Leftovers

Leftover braised short ribs can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to store the ribs with some of the braising liquid to keep the meat moist.

Freezing

Braised short ribs freeze well. To freeze, let them cool to room temperature, then store them in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat the short ribs in a pot over low heat, adding a bit of broth or water if the sauce has thickened too much. You can also reheat them in the oven at 300°F (150°C) for about 20 minutes, covered, until warmed through.

FAQs

1. Can I use boneless short ribs for this recipe?

While bone-in short ribs are preferred for flavor and tenderness, boneless short ribs can be used in a pinch. Just be aware they may cook a bit faster.

2. Can I make braised short ribs in a slow cooker?

Yes, you can adapt this recipe for the slow cooker. Brown the ribs and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or until the ribs are tender.

3. Can I use a different type of meat?

You can use other cuts like beef chuck or brisket, but the cooking time may vary. These cuts are also great for braising and will yield a similar tender result.

4. How do I know when the short ribs are done?

The ribs are done when the meat is tender and easily pulls away from the bone. If it’s still tough, continue braising for another 30 minutes.

5. Can I make this recipe without wine?

If you prefer not to use wine, you can substitute with more beef broth or use a combination of beef broth and apple cider vinegar for acidity.

6. Can I braise the short ribs on the stovetop instead of the oven?

Yes, you can braise them on the stovetop over low heat, but the cooking time may need to be adjusted. Make sure the ribs are simmering gently, not boiling.

7. Can I freeze the sauce?

Yes, the braising liquid can be frozen for up to 3 months. It can be used later as a sauce for other dishes.

8. Should I serve braised short ribs immediately?

While they are delicious when served right away, braised short ribs benefit from resting for a bit. The flavors continue to meld as they cool.

9. Can I use other vegetables in the braising liquid?

Yes, you can add other vegetables like parsnips, leeks, or mushrooms for extra flavor.

10. How long do I need to cook braised short ribs?

Typically, they should braise for about 2.5 to 3 hours at 325°F (163°C), but check for tenderness to be sure.

Conclusion

Braised short ribs are a classic dish that never disappoints. The slow-cooking process results in melt-in-your-mouth meat that’s bursting with rich, savory flavors. Whether you’re making them for a special occasion or a comforting family meal, this recipe is sure to become a favorite in your culinary repertoire. Enjoy the deep flavors, and don’t forget to serve them with your favorite side to soak up all the delicious sauce!