Few dishes can match the depth, richness, and comfort of braised short ribs. This dish is a true masterpiece of slow cooking—beef short ribs gently simmered in a savory mix of red wine, beef stock, and aromatic vegetables until they become meltingly tender.

What makes it special is the combination of bold flavors with a luxurious texture: the meat falls right off the bone, the sauce is velvety and infused with herbs, and the aroma that fills your kitchen is absolutely irresistible.

Why I Love This Recipe

I love this recipe because it’s comfort food at its finest—hearty yet elegant, rustic yet sophisticated. It’s a dish you can proudly serve at a holiday dinner, a romantic date night, or even a cozy Sunday family meal. Every bite is full of richness, with a sauce that’s perfect for spooning over creamy mashed potatoes, polenta, or crusty bread.

Why This Is a Must-Try Dish

This is also a must-try dish because braising is one of the most forgiving cooking methods. Even if you’re new to slow cooking, the process allows flavors to build gradually while ensuring the meat becomes unbelievably tender. It’s a show-stopper that requires patience more than skill, and the results are always worth it.

Recipe Details:

• Preparation Time: 30 minutes
• Cooking Time: 3 hours (mostly hands-off)
• Total Time: 3 hours 30 minutes
• Servings: 6 servings
• Calories (per serving): ~600–650 kcal (depending on portion size and sides)
• Course: Main Course
• Cuisine: American / French-inspired

Ingredients

For the Short Ribs:

• 3–4 lbs (1.5–2 kg) bone-in beef short ribs
• 2 tbsp olive oil
• Salt and freshly ground black pepper (to taste)

For the Braising Liquid:

• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
• 3 cups beef broth
• 2 tbsp all-purpose flour (optional, for thickening)
• 2 fresh rosemary sprigs
• 3–4 fresh thyme sprigs
• 2 bay leaves

Quick Directions

1. Sear short ribs until browned.
2. Sauté onions, carrots, celery, and garlic.
3. Stir in tomato paste, deglaze with wine.
4. Add beef broth, herbs, and ribs back to pot.
5. Cover and braise at 325°F (160°C) for 2.5–3 hours.
6. Serve hot with mashed potatoes, polenta, or bread.

Step-by-Step Preparation:

1. Preheat oven to 325°F (160°C).
2. Season and sear ribs: Pat short ribs dry, season with salt and pepper. Heat olive oil in a Dutch oven, sear ribs on all sides until browned. Remove and set aside.
3. Sauté vegetables: In the same pot, add onions, carrots, and celery. Cook until softened, then add garlic and cook until fragrant.
4. Add tomato paste & wine: Stir in tomato paste, cook for 1 minute. Pour in red wine, scraping up browned bits from the bottom. Simmer for 5 minutes.
5. Add broth & herbs: Stir in beef broth, rosemary, thyme, and bay leaves. Return short ribs to the pot.
6. Braise: Cover with lid and transfer to oven. Cook for 2.5–3 hours, until ribs are fork-tender.
7. Finish sauce (optional): Remove ribs, strain or blend vegetables into sauce, and simmer until thickened. Adjust seasoning.
8. Serve hot with sauce ladled over the ribs.

How to Serve

• Place the short ribs over a bed of creamy mashed potatoes, buttery polenta, or egg noodles.
• Spoon the rich braising sauce generously over the meat.
• Garnish with fresh parsley for color and freshness.

Tips for this Recipe:

• Sear deeply: Browning the ribs adds layers of flavor. Don’t rush this step.
• Use good wine: Choose a dry red wine you’d actually drink. It enriches the sauce.
• Skim fat: After braising, skim excess fat from the top of the sauce for a cleaner flavor.
• Make ahead: This dish tastes even better the next day, as flavors meld beautifully.

Variations:

• Beer-braised ribs: Substitute red wine with a dark beer for a different depth of flavor.
• Asian-inspired ribs: Use soy sauce, ginger, and star anise instead of wine and herbs.
• White wine version: Swap red wine with white and add fennel for a lighter taste.
• Vegetable boost: Add mushrooms for extra earthiness.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezer: Freeze ribs with sauce for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop or in a 325°F oven until heated through.

Special Equipment Needed

• Dutch oven or heavy oven-safe pot with lid
• Tongs for searing
• Wooden spoon for deglazing
• Ladle for serving sauce

FAQ:

Q1: Can I make braised short ribs without wine?
Yes! Replace wine with extra beef broth plus 2 tbsp balsamic vinegar for depth.

Q2: Can I use boneless short ribs?
You can, but bone-in ribs add much more flavor and richness to the braising liquid.

Q3: Can this recipe be made in a slow cooker?
Yes—after searing, transfer everything to a slow cooker and cook on low for 7–8 hours.

Q4: How do I thicken the sauce?
You can reduce it on the stovetop after removing ribs or whisk in a little flour or cornstarch slurry.

Conclusion:

Braised short ribs are the definition of comfort food meets elegance. They’re hearty, deeply flavorful, and perfect for slow cooking when you want a dish that feels both rustic and luxurious. Whether for a special dinner or a weekend indulgence, this recipe delivers a restaurant-quality experience right at home. Make it once, and it will surely become a go-to favorite in your cooking repertoire.