Braised Short Ribs Recipe | Tender, Juicy & Flavorful

I have made many impressive meals in my time, but this braised short ribs recipe gets more rave reviews than almost anything else. I was always a bit intimidated by this cut of meat, but I’m here to show you just how simple it is to create a dish that tastes like it came from a high-end restaurant.

The magic happens in one pot, where the meat becomes unbelievably tender and creates its own rich, flavorful sauce. This is my go-to for a special Sunday dinner or when I want to wow guests without spending all day in the kitchen. You can also enjoy a Christmas Baked Salmon Easy Make Ahead Recipe for another festive, stress-free main course option.

Ingredients for Braised Short Ribs

Here are the key ingredients you’ll need to create this fall-off-the-bone dish. The right components make all the difference in building a deep, complex flavor profile.

3 Tablespoons olive oil – A good quality olive oil is perfect for searing the meat and sautéing the vegetables, creating the first layer of flavor.
1 yellow onion, diced – This aromatic vegetable adds a foundational sweetness and depth to the braising liquid.
3 carrots, chopped – Carrots bring a subtle sweetness and earthy flavor that complements the richness of the beef.
8 whole beef short ribs, bone-in – I strongly recommend bone-in ribs as the bone adds immense flavor and collagen to the sauce as it cooks.
Salt and pepper, to taste – Use these to season the ribs generously before searing to ensure the meat is flavorful from the inside out.
1/4 cup all-purpose flour – A light coating of flour helps the ribs develop a beautiful brown crust and slightly thickens the sauce.
1 cup dry red wine – Choose a wine you would enjoy drinking, like a Pinot Noir or a Côtes du Rhône, to deglaze the pan and add acidity.
2 1/2 cups low-sodium beef broth – Using low-sodium broth gives you better control over the final saltiness of the dish.
2 Tablespoons tomato paste – This adds a concentrated, umami-rich tomato flavor and a beautiful color to the sauce.
2 sprigs fresh thyme – Fresh herbs are a must; thyme provides a wonderful earthy and slightly minty note.
2 sprigs fresh rosemary – Rosemary contributes a pine-like, aromatic quality that pairs perfectly with roasted meats.

Note: The listed ingredients will yield approximately 4 servings.

Variations

While this classic recipe is fantastic on its own, it’s also easy to adapt. Here are a few variations you can try to suit your taste or dietary needs.

Alcohol-Free: If you prefer not to use wine, you can substitute it with an equal amount of extra beef broth. To mimic the acidity, add a tablespoon of red wine vinegar or balsamic glaze.
Gluten-Free: For a gluten-free version, you can either omit the flour entirely or use a gluten-free all-purpose flour blend. Cornstarch can also be used, but it’s best to create a slurry and add it at the end to thicken the sauce, rather than coating the ribs before searing.
Different Herbs: Feel free to experiment with other woody herbs. Bay leaves would be a great addition, or you could try adding a touch of sage for a different aromatic profile.
A Touch of Spice: If you like a little heat, add a pinch of red pepper flakes when you sauté the onions and carrots. You could also add a chopped chili for a more pronounced kick, or try pairing with a Spicy Coconut Curry Ramen Recipe for a full-flavored, spicy meal experience.
Flavor Boosters: To deepen the umami flavor even more, consider adding a tablespoon of Worcestershire sauce or soy sauce along with the beef broth. A few chopped mushrooms, sautéed with the onions, will also add a wonderful earthiness.

Cooking Time

Prep Time: 20 minutes
Cook Time: 2 hours 40 minutes
Total Time: 3 hours

Equipment You Need

Dutch Oven or Large Oven-Safe Pot with Lid: This is essential for searing on the stovetop and then transferring directly to the oven for braising.
Tongs: You will need these for safely turning the short ribs while they are searing in the hot oil.
Plate: A simple plate is needed to hold the sautéed vegetables and seared ribs as you work through the steps.
Wooden Spoon or Spatula: Use this to scrape up the delicious browned bits from the bottom of the pot when you deglaze with wine.

How to Make Braised Short Ribs

This recipe is all about building layers of flavor. The process is straightforward and mostly hands-off once the pot goes into the oven, letting the low, slow heat do all the work.

Prepare the Ingredients

First, preheat your oven to 350°F. While the oven heats up, chop your onion and carrots. Allow the short ribs to rest at room temperature for about 20-30 minutes, as this helps them cook more evenly.

Sauté Vegetables and Sear Ribs

In your Dutch oven, heat one tablespoon of olive oil over medium-high heat. Add the onions and carrots and cook for a few minutes until they begin to soften, then remove them to a plate. Season the ribs liberally with salt and pepper, coat them lightly in flour, and add the remaining two tablespoons of oil to the hot pot before searing the ribs on all sides until deeply browned.

Deglaze and Build the Sauce

Remove the seared ribs and set them aside with the vegetables. Pour the red wine into the pot to deglaze, scraping up all the flavorful browned bits from the bottom with a wooden spoon. Let the wine boil for about two minutes to cook off the alcohol.

Combine and Simmer

Stir in the beef broth and tomato paste, and taste the liquid to see if it needs more salt or pepper. Return the seared ribs and sautéed vegetables to the pot. Finally, add the fresh sprigs of thyme and rosemary.

Braise in the Oven

Cover the pot with its lid and transfer it to the preheated oven. Bake for two hours, then reduce the oven temperature to 325°F and continue to cook for another 30-45 minutes. The ribs are done when the meat is incredibly tender and almost falling off the bone.

Rest and Serve

Remove the pot from the oven and let it rest, covered, for at least 20 minutes. This allows the juices to redistribute back into the meat. Before serving, you can skim any excess fat that has risen to the surface of the sauce.

Additional Tips for Making This Recipe Better

Over the years, I’ve picked up a few tricks that take these short ribs from great to absolutely unforgettable. Here are some of my personal pointers:

I cannot stress enough the importance of getting a deep, dark brown sear on the meat. Don’t be afraid to let the ribs sit in the hot pan without moving them. That crust is where so much of the rich, beefy flavor comes from.
When I have extra time, I make this dish a day ahead. The flavors meld and deepen overnight in the refrigerator. It also makes it much easier to remove the solidified fat from the top before reheating.
I always take a moment to taste the braising liquid before the pot goes into the oven. This is your last chance to adjust the seasoning. Sometimes I add an extra pinch of salt or a splash more broth to get it just right.
Don’t overcrowd the pan when searing the ribs. I work in batches if necessary to ensure each piece has enough space to brown properly. Overcrowding will steam the meat instead of searing it.

How to Serve Braised Short Ribs

The rich sauce and tender meat from this recipe are incredibly versatile. Creamy mashed potatoes are the classic pairing, as they are perfect for soaking up every last drop of the delicious gravy. You could also serve the ribs over soft polenta, egg noodles, or even a parsnip puree for a slightly different take.

For presentation, place a generous spoonful of your chosen base on the plate, arrange one or two short ribs on top, and then spoon the sauce and cooked vegetables over everything. A garnish of fresh chopped parsley or chives adds a touch of color and freshness that cuts through the richness of the dish. A simple side of roasted asparagus or a fresh wedge salad balances the meal perfectly.

Nutritional Information

Here is a general overview of the nutritional facts per serving for this recipe.

Calories: 347 kcal
Protein: 15g
Carbohydrates: 16g
Fat: 20g

Make Ahead and Storage

This is an excellent dish to prepare in advance, making it perfect for entertaining. The flavors only get better with time.

Make Ahead

You can prepare the entire dish a day or two before you plan to serve it. This allows the flavors to meld together beautifully and makes removing the fat cap incredibly easy once it has chilled and solidified in the refrigerator.

Storing

Store any leftovers in an airtight container in the refrigerator. They will stay fresh and delicious for 3-4 days.

Freezing

To freeze, allow the short ribs and sauce to cool completely. Place them in a freezer-safe container or bag, where they can be stored for up to 3-4 months. For best results, thaw overnight in the refrigerator before reheating.

Reheating

Reheat the short ribs gently in a pot on the stove over low heat until warmed through. You can also reheat individual portions in the microwave.

Why You’ll Love This Recipe

There are so many reasons this braised short ribs recipe has become a staple in my home. Here are just a few things that I think make it truly special:

Incredible Flavor: The combination of seared beef, rich red wine, aromatic herbs, and slow-cooked vegetables creates a sauce that is deeply flavorful and complex. It tastes like a meal that took days to prepare.
Mostly Hands-Off Cooking: While the initial prep requires some attention, the majority of the cooking time is completely hands-off. The oven does all the hard work, freeing you up to relax or prepare other parts of your meal.
Restaurant-Quality Results at Home: This recipe is designed to be foolproof, allowing even novice cooks to produce stunning, fall-off-the-bone short ribs that will impress any dinner guest. It’s a reliable way to make a special occasion feel even more memorable.
Perfect for Entertaining: Because it can be made ahead of time, this dish is ideal for hosting. You can have a spectacular main course ready to go, which means less stress and more time spent with your friends and family.

Ash Tyrrell