Braised Beef Short Ribs

These braised beef short ribs are incredibly tender, fall-off-the-bone, and slow-cooked in a rich red wine sauce for maximum flavor. If you're looking for the best braised beef short ribs recipe, this method delivers restaurant-quality results with simple, step-by-step instructions.

Whether you're making this for a cozy Sunday dinner or a special occasion, these red wine braised short ribs come out perfectly every time-deeply flavorful, fork-tender, and easy enough for beginners.

The first time I had short ribs like this was at one of my favorite local restaurants, and I was blown away by how rich and melt-in-your-mouth tender they were. After testing this recipe multiple times, I finally nailed a version that's just as good-if not better-right at home.

Braised beef short ribs are similar to my braised beef recipe and are one of those dishes that just fit perfectly into real life-they're low-effort once they're in the large Dutch oven, but the slow cooking delivers big, cozy flavors that feel like a dinner party dish. I love making them for Sunday dinner, holidays, or anytime I want a hearty, slow-cooked meal that makes everyone gather around the dinner table. Serve with my creamy mashed potatoes, creamy polenta, or even egg noodles.

Ingredients for Braised Beef Short Ribs

To make these braised beef short ribs, you'll need a handful of simple ingredients that work together to create an incredibly rich and flavorful dish.

• Beef Short Ribs - These are meaty, well-marbled cuts that become beautifully tender during braising. If you can't find boneless short ribs, bone-in short ribs will also work, though they may need a little more cook time.
• Beef Stock - This forms the base of the braising liquid and adds savory depth to the sauce. Homemade stock is wonderful here, but store-bought is perfectly fine too.
• Dry Red Wine - A Cabernet Sauvignon or Pinot Noir works well and helps build deep, rich flavor in the sauce. If you prefer not to cook with wine, you can use more beef broth plus a splash of red wine vinegar.
• Onion, Carrot, and Celery - This classic mirepoix creates the aromatic flavor base for the braising liquid.
• Garlic - Adds bold, savory flavor and pairs perfectly with the beef and herbs.
• Oil - Use a neutral oil with a high smoke point, like avocado oil, canola oil, or vegetable oil, for searing the short ribs.
• Butter - Adds richness and helps sauté the vegetables.
• Flour - A little flour helps thicken the sauce so it has a silky, luxurious texture.
• Tomato Paste - Adds richness and umami, especially once it darkens and caramelizes in the pot.
• Fresh Herbs - Thyme, rosemary, and bay leaves add warmth and classic braised flavor.

Equipment Needed

A large braiser or Dutch oven is the best tool for making braised beef short ribs because it holds heat evenly and keeps moisture trapped inside while the beef slowly cooks.

A heavy pot with a tight-fitting lid helps the short ribs braise gently and evenly, which is the key to getting them perfectly fork-tender while also developing a rich sauce.

Tips and Tricks for Success

• These simple tips will help you make the best braised beef short ribs every time.
• Choose meaty, well-marbled short ribs for the best flavor and texture.
• Sear the ribs until deeply browned to build flavor in the sauce.
• Don't overcrowd the pan while searing or the meat will steam instead of brown.
• Let the short ribs rest after cooking so the meat stays juicy and tender.
• Skim excess fat from the sauce before serving for a cleaner finish.
• Make them a day ahead if possible because the flavor gets even better overnight.

How to Make Braised Beef Short Ribs

These braised beef short ribs are easier to make than they look, and the oven does most of the work for you.

1. Preheat your oven to 325°F. Pat the short ribs dry with paper towels and season them generously with salt and pepper.

2. Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, sear the short ribs on all sides until they're deeply browned. Work in batches if needed so they don't overcrowd the pan. Transfer the browned short ribs to a plate.

3. Reduce the heat to medium and add the butter. Add the onions, carrots, and celery, then cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften and brown slightly. Add the garlic and cook for 1 more minute.

4. Add the tomato paste and stir it into the vegetables. Cook for 3 to 4 minutes until it darkens slightly in color.
   
   Sprinkle in the flour, stir well, and cook for another 2 to 3 minutes to remove the raw flour taste.

5. In a measuring cup or bowl, whisk together the red wine, Dijon mustard, and beef broth. Season with salt and pepper, then pour the mixture into the pot. Stir well, scraping up any browned bits from the bottom of the pan, and bring the liquid to a gentle simmer.

6. Nestle the short ribs into the braising liquid so they are about three-quarters submerged. Tie the thyme and rosemary together with kitchen twine and place them in the pot. Add the bay leaves around the meat.

7. Cover the pot and transfer it to the oven. Braise for 2 ½ to 3 hours, or until the short ribs are very tender and easily pierced with a fork.

8. Remove the pot from the oven and let the short ribs rest, covered, for 30 minutes. Remove the herbs and bay leaves, then skim any excess fat from the surface if desired.
   
   Serve the braised beef short ribs warm with the sauce spooned over the top. They're especially delicious over mashed potatoes, risotto, polenta, or egg noodles.

PRO TIP: Test your short ribs with a fork to see if they are fall-apart tender. If not, give them more time!

9. OPTIONAL: Strain the braising liquid, then reduce it by half to intensify the flavor. It should be thick enough to coat the back of a spoon.

10. Remove the liquid from the heat and stir in a couple of Tablespoons of cold butter.
    
    Spoon the liquid over your beef short ribs.

Common Mistakes When Making Braised Beef Short Ribs

Avoiding these common mistakes will help ensure your braised beef short ribs turn out perfectly tender and flavorful.

• Not browning the beef enough
  A deep sear adds a huge amount of flavor to both the meat and the sauce.
• Overcrowding the pot
  If the ribs are packed too tightly while searing, they'll steam instead of brown.
• Using too much braising liquid
  The liquid should come about three-quarters of the way up the meat, not fully cover it.
• Cooking at too high a temperature
  Low and slow is the key to tender short ribs.
• Skipping the resting time
  Letting the short ribs rest after braising helps the meat relax and the flavors settle.

Final Thoughts

These braised beef short ribs are the kind of meal that feels extra special without being overly complicated. They're rich, comforting, and packed with slow-cooked flavor, making them perfect for everything from holidays to Sunday dinner at home.

If you love big beef showstoppers, my smoked prime rib recipe is incredible for holidays and special occasions.

Frequently Asked Questions