Short ribs sound like a restaurant only kind of dish, the type of thing you’d order out instead of attempt at home. Honestly, they’re one of the easiest things you can braise.
Seared until deeply browned, then slow braised in a rich red wine and broth mixture, these ribs turn meltingly tender after a few hours in the oven. The sauce reduces down into something so good you’ll want to drink it straight from the spoon.
This is my go to recipe when I want a dinner that feels like a special occasion but doesn’t actually require restaurant level skill.
Why This Recipe Works
Short ribs come from a well worked muscle, which means they’re naturally tough if cooked quickly. Low and slow braising breaks down all that connective tissue over time, turning tough meat into something that practically falls off the bone.
Searing first builds a deep, caramelized flavor, and braising in wine and broth creates a sauce that becomes rich and complex as it slowly reduces alongside the meat.
What You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-in beef short ribs | 4 lbs | |
| Red wine | 1 1/2 cups | |
| Beef broth | 2 cups | |
| Tomato paste | 2 tbsp | |
| Onion | 1, diced | |
| Carrots | 2, chopped | |
| Celery | 2 stalks, chopped | |
| Garlic | 4 cloves, minced | |
| Fresh thyme | 4 sprigs | |
| Bay leaves | 2 | |
| Olive oil | 2 tbsp | |
| Salt and pepper | To taste | |
| Fresh parsley | For garnish |
Tools You’ll Need
- Dutch oven or heavy oven safe pot
- Tongs
- Cutting board and knife
- Fine mesh strainer
Pro Tips
Pat the ribs dry before searing. Excess moisture prevents a good sear, and that deep brown crust is where a huge amount of flavor comes from.
Don’t skip the vegetables even though they get strained out later. They add a ton of depth to the braising liquid as everything cooks.
Use a wine you’d actually drink. You don’t need anything expensive, but a wine you enjoy on its own will make a noticeably better sauce.
Skim the fat off the sauce before serving. Braising renders a lot of fat, and skimming it off gives you a cleaner, richer tasting sauce.
Let the ribs rest in the sauce for a few minutes before serving. This helps them reabsorb some of that rich liquid right before plating.
Substitutions and Variations
| Original | Swap | Why It Works |
|---|---|---|
| Red wine | Extra beef broth | Non-alcoholic option, still flavorful |
| Bone-in short ribs | Boneless short ribs | Slightly faster cooking, still tender |
| Fresh thyme | Dried thyme | Use about a third of the amount |
| Plain version | Add mushrooms | Extra earthy depth in the braising liquid |
| Stovetop or oven | Slow cooker | Sear first, then braise on low for 7-8 hours |
Make Ahead Tips
This dish genuinely tastes better the next day, so making it a day ahead is actually a great idea. Let it cool, refrigerate, then skim off the solidified fat before reheating gently on the stove.
It also freezes really well, so it’s a great one to batch cook and freeze in portions.
Full Instructions
- Preheat your oven to 325°F. Season the short ribs generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat and sear the ribs on all sides until deeply browned, about 3-4 minutes per side. Work in batches if needed, then remove and set aside.
- In the same pot, add the onion, carrots, and celery, cooking for 5-6 minutes until softened.
- Add the garlic and tomato paste, cooking for 1-2 minutes.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes.
- Add the beef broth, thyme, and bay leaves, then return the short ribs to the pot.
- Cover and transfer to the oven, braising for 2.5 to 3 hours, until the meat is fork tender.
- Remove the ribs and strain the sauce, discarding the vegetables and herbs.
- Skim any excess fat from the sauce, then return the ribs to the pot with the strained sauce.
- Garnish with fresh parsley before serving.
Nutrition Notes
A serving of these short ribs runs around 480-520 calories depending on portion size and fat content. They’re rich in protein and iron, though they are a higher fat cut, so this is best enjoyed as a special occasion meal rather than an everyday dinner.
Serving Suggestions
Creamy mashed potatoes or polenta are classic pairings, since they soak up the rich sauce beautifully. Roasted vegetables or a simple green salad help balance out the richness of the dish.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. The flavor actually improves after a day or two as everything continues to meld.
To freeze, store in a freezer safe container for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
FAQ
Can I make this in a slow cooker instead of the oven? Yes, sear the ribs first on the stove, then transfer everything to a slow cooker and cook on low for 7-8 hours.
Why are my short ribs still tough? They likely just need more time. Short ribs need a long, slow braise to properly break down and become tender.
Do I have to use wine? No, you can substitute extra beef broth for a non-alcoholic version, though the sauce will be slightly less complex in flavor.
Can I make this ahead for a dinner party? Definitely, and it’s actually recommended since the flavor improves after a day in the fridge.
Wrapping Up
These short ribs prove that a dish this impressive doesn’t need to be complicated. A good sear, a slow braise, and time do most of the work for you.
Make them for your next special dinner and let me know in the comments what you served them over. I always love hearing which sides people pair with this one.
