Braised Short Ribs
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Looking for a melt-in-your-mouth meal? This braised short ribs recipe delivers the perfect balance of tenderness and rich flavor. Fall-off-the-bone tender and packed with deep, savory flavor, this dish is perfect for Sunday dinners, special occasions, or make-ahead entertaining. Braised low and slow in the oven with fresh herbs, carrots, and red wine — this is restaurant-quality comfort food you can make at home.
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Red wine braised short ribs – the ultimate fall-off-the-bone comfort food this winter (or any time of the year, really). These bad boys are cooked low and slow in the oven with an initial sear for that caramelized goodness and sealed in moisture.
Serve for company, for friends, for family, or for date night. It finishes just under 4 hours (with minimal prep), making this the most perfect make-ahead meal. The end result is a cozy, comfort-in-a-bowl, fancy meal with the least amount of work. Truly restaurant-worthy right at home.
WHY THIS RED WINE BRAISED SHORT RIBS RECIPE IS A MUST-TRY
- So tender, so flavorful. Braising the short ribs low and slow ensures the connective tissues to break down appropriately, yielding tender, fall-off-the-bone ribs while also infusing the meat with so much flavor during its long cook time.
- Leftovers taste even better. Similar to lasagna, short ribs tend to taste even better the next day, allowing the flavors to meld and intensify even further overnight. That being said, this is a great dish to make ahead of time for dinner parties and weekend company.
- Freezer-friendly. Leftover short ribs can keep up to 3 months in the freezer, having them ready for future meals (and future date nights).
TIPS FOR MAKING PERFECT OVEN BRAISED SHORT RIBS
- Make ahead of time. Braised short ribs taste even better the very next day, perfect to make this ahead of time 1 day in advance (scraping off the fat) and reheating in the oven until warmed through.
- Patience. Making short ribs is a labor of love. Do not try to rush the process and increase the heat for faster results. Low and slow is the name of the game here.
- Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for slow cooking and even heat distribution. A tight fitting lid also traps all the lovely moisture inside, yielding the most tender short ribs.
- Sear the meat. Searing the short ribs first will add all the extra, deeper flavors here, sealing all the juices inside.
- Choose a wine you will drink. A dry red wine (cabernet sauvignon, pinot noir or merlot) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
- Reheat in the oven. Leftover short ribs can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 15-20 minutes.
- Freeze as needed. Let cool completely; portion into plastic freezer bags in individual servings with leftover cooking liquid (to keep the short ribs moist during freezing and reheating), squeezing out any excess air before sealing. If leftovers are going to be used as shredded meat, shred first, then freeze. To reheat, thaw overnight in the fridge, reheating in a low oven to prevent from drying out at 250°F, covered in aluminum foil until warmed through, about 20-30 minutes.
WHAT TO SERVE WITH BRAISED SHORT RIBS
Best side dishes to serve with braised short ribs include comforting classics and easy crowd-pleasers:
Tools for Cooking Braised Short Ribs
Frequently Asked Questions About Braised Short Ribs:
We recommend using bone-in short ribs as they have a higher fat content which yields juicier, more flavorful beef, but boneless short ribs can be substituted if preferred. When comparing boneless vs bone-in short ribs, bone-in typically delivers a richer result.
Additional beef stock can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine.
The best red wine for braised short ribs is a dry, full-bodied variety such as cabernet sauvignon, merlot, or pinot noir. These wines enhance the dish with deep, complex flavor.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! Freeze the leftover short ribs in the cooking liquid, or shred them first prior to freezing, storing uAbsolutely. You can freeze braised short ribs with the cooking liquid or shred the meat before freezing. Store in freezer-safe containers for up to 3 months for best results.
Yes, braised short ribs are a great make-ahead dish! In fact, they often taste better the next day as the flavors continue to meld. After cooking, allow them to cool, then store in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the oven before serving.
Leftover braised short ribs can be stored in an airtight container in the fridge for up to 3-4 days. To keep the meat moist, make sure it’s stored with some of the cooking liquid. When reheating, add a splash of broth or water if necessary to maintain the desired texture.
Yes, short ribs can be cooked in a slow cooker for an even more hands-off approach. Simply sear the ribs first, then add them to the slow cooker with the other ingredients. Cook on low for 6-8 hours or until the meat is tender and falling off the bone.
To reheat braised short ribs, gently warm them in a saucepan over low heat, adding a splash of broth or water to maintain moisture. For leftover braised short ribs, keep them in an airtight container with some cooking liquid to preserve tenderness.
How to Make Perfect Braised Short Ribs
Ingredients
- 4 pounds bone-in short ribs
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup all-purpose flour
- 3 tablespoons olive oil
- 1 sweet onion, chopped
- 2 large carrots, cut into 1-inch pieces
- 2 ribs celery, chopped
- 3 tablespoons tomato paste
- 3 cloves garlic, minced
- 2 cups dry red wine
- 1 ½ cups beef stock
- 2 tablespoons balsamic vinegar
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
Equipment
Instructions
- Preheat oven to 300 degrees F. Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working one at a time, dredge in flour.
- Heat olive oil in a Dutch oven over medium high heat. Working in batches, add beef and cook until evenly browned, about 10-15 minutes; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
- Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 5-7 minutes.
- Stir in tomato paste and garlic until fragrant, about 1 minute.
- Stir in wine, beef stock and balsamic vinegar, scraping any browned bits from the bottom of the Dutch oven. Stir in thyme, rosemary and bay leaf; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer. Top with beef, bone-side up.
- Place into oven, covered, and bake until beef is fork-tender, about 2 hours and 30 minutes. Set beef aside; keep warm.
- Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer until reduced by half, about 10-15 minutes. Season with salt and pepper, to taste.
- Serve beef with juices immediately with mashed potatoes, if desired.
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I’ve made a similar recipe for years, and can offer the following suggestions:
1. Braise this a day or two before you intend to serve it.
2. After everything is cooked, remove the beef ribs from the liquid and set aside on a plate or bowl to cool. Once cool, cover with foil or plastic wrap and refrigerate.
3. Strain the mushy vegetables from the braising liquid using a chinois (easier option) or fine-meshed strainer into a bowl. Place the bowl containing the strained sauce in the refrigerator and discard the mush.
4. When ready to serve, preheat an oven to 425 degrees F (about 220 degrees C).
5. The fat will have hardened into a firm layer on the sauce, making it much easier to remove. Remove and discard the fat, leaving behind partially gelled sauce (from collagen in the ribs). Transfer the sauce to pan and heat to reduce. Taste for salt and pepper while reducing and correct as needed.
6. Slip the bones out of their tendons on the ribs. Using a small sharp knife, trim the tough tendons from the ribs being careful to not cut into the meat; both the steer’s and yours. Discard bones and tendons.
7. Brush the trimmed ribs on all sides with Dijon mustard and place on a foil or parchment paper lined sheet pan. Place in oven for 10 to 12 minutes to reheat. The edges of ribs will crisp a bit while the interior remains juicy and tender.
8. Serve the hot ribs over grits, polenta, or mashed potatoes, topped with reduced sauce, along with whatever vegetables you like.
Made this tonight and it was delicious.
Beef short ribs were 28 oz very meaty. Cut two in half for two people
I used the same amount of liquid vegetables and herbs etc
Same time in the 300 F oven as well
Sauce was superb with mashed potatoes
This recipe was spot on! It turned out so delicious! Thank you!
This was so yummy, hubby couldn’t get enough! I will definitely be making this again. The only step I did not do was dredging the beef in the flour, it turned out fine without that step. I was out of fresh rosemary and used dried Thyme and added some chopped shallot. I served it over red mashed potatoes. Next time I may try serving it over pappardelle.
Forgot to rate it !
The no nonsense directions guided me through to perfection. Thanks for being my go to for kitchen fun !
I made this to impress a date I had over. Instead of the oven I browned the meat and sautéed the veggies in a skillet and threw it on high in the crock pot for 4 hours. We both loved it so much! So good for so little effort and the sauce was absolutely luxurioussssss. She asked for a to go container to bring some home for later. It’s been a few weeks and she’s asking me to make it for her again lol. I also had some more leftovers that I gave to my friends. They also loved it and bullied me into making it for Friendsgiving. Long story short don’t make this unless you want to make it over and over again haha
Delicious! Highly recommend. Easy to make and the beef was tender and off the bone. Full of flavor.
Love this recipe! I was unsure at first, but once it came out of the oven and onto the plate, it was delicious! My daughter is in Boy Scouts and wants to make this for her troop. What would you use in place of red wine if you were making this alcohol free?
We love hearing that, Stephanne! Additional beef stock can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine. We hope the troop loves it!
Absolutely delish. Better than ANY restaurant and easy to prepare.
Fabulous and we added pearl onions to the mix !
Amazing! What a show stopping platter of short ribs this recipe delivered! They were melt in your mouth, fall off the bone delicious! I will absolutely make them again, except next time, I will sear them the day before (that took a lot longer than I thought it would, but I did triple the recipe)!
Such an easy recipe to follow and the end result, you look like a rock star cook! Thank you for an outstanding recipe!
Hi- I need 7 servings. Do I double every ingredient in the recipe? Thanks
Looking to try this with boneless short ribs. Some asked but no reply. Please give me your thoughts.
We used boneless prime short ribs and it was wonderful. I cut them into 3 x 2 and 2 x 2″ pieces and floured and seared them like in the recipe. They stayed together, but they came apart easily with a fork. The only thing I might do differently is put the rosemary and thyme sprigs in mesh so it is easy to take out when serving. I made mushroom risotto to go with it and it paired perfectly with the short ribs and sauce.
The best braised short ribs ever! The sauce offered a complex flavor profile and the meat was very tender. I put in more carrots as they absorb the flavor of the sauce which we loved. This is now my “go to” recipe for short ribs!
This was so delicious! I followed it exactly and it was so tender and flavorful! This is a restaurant go-to and now a great addition to the Sunday dinner rotation.
Can u make this recipe in a slow cooker?
Second time making this recipe, I had to double it! Not one bit leftover! So delicous.
This is a fabulous recipe. It is gourmet cooking at its best! Use a big cabernet and fresh herbs. The kitchen smells good the whole way through!
A new family favorite. Great recipe.