Tender, fall-off-the-bone Braised Beef Short Ribs that are slow-cooked to perfection in a rich red wine sauce. This is one of those recipes that looks difficult to pull off, but is easier than you think. It's the perfect meal for a night in, or for when you know you're having guests over for a special occasion or Sunday dinner.
The first time I had boneless short ribs was at one of my favorite restaurants near me called, decarli. Their short ribs were super flavorful, with so much depth of flavor from the sauce, and just melt-in-your-mouth tender. I just had to recreate it. So, I got to work and tested recipe after recipe until it was perfect! This braised beef short ribs recipe is the result of those efforts, and I can tell you, you won't be disappointed!
Braised beef short ribs 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.
What's In This Blog Post?
Ingredients Needed
- Boneless Beef Short Ribs: These are meaty, well-marbled cuts—perfect candidates for braising. If you can’t find boneless, bone-in beef ribs also work (just expect a slightly longer cook time).
- Beef Stock: Forms the base of the braising liquid and balances the richness. A good homemade stock is always best, but store-bought works in a pinch.
- Dry Red Wine: I recommend a Cabernet Sauvignon or Pinot Noir to build layers of flavor and create that rich sauce.
- Mirepoix: The classic blend of aromatic vegetables (onions, carrots, celery) cooked gently in olive oil forms the base of the pot.
- Garlic: Lots of garlic for maximum flavor.
- Oil: For searing the beef at medium-high heat until browned. Use a neutral-flavored oil like canola, vegetable, or avocado oil. Olive oil also works but has a lower smoke point.
- Butter: Swirled in at the end for silky texture.
- Flour: Thickens the sauce for the right final consistency of roux.
- Tomato Paste: A key step—it caramelizes on the bottom of the pan, intensifying flavor and adding richness.
Equipment Needed
Braiser or Dutch Oven - A large braiser or Dutch oven is the key to success when making braised beef. Both are heavy, thick-walled pots (often made of cast iron) that hold heat evenly and have tight-fitting lids to lock in moisture. This ensures the beef cooks gently and evenly over a long time, keeping it juicy and tender while allowing the cooking liquid to reduce into a rich, flavorful sauce.
Tips and Tricks for Success
- Choose the right cut: Look for English-cut short ribs that are meaty and well-marbled. Avoid pieces with too much hard fat or gristle.
- Browning = flavor: Sear the ribs on all sides until dark golden brown. This adds layers of flavor to both the meat and braising liquid.
- Don’t overcrowd the pan: Work in batches when searing so the ribs caramelize instead of steaming.
- Skim excess fat: After cooking, let the dish rest, then skim the fat off the surface for a cleaner sauce.
- Strain and reduce the sauce: For a glossy, restaurant-style finish, strain out vegetables and reduce the liquid until thickened.
- Make ahead for best flavor: Short ribs taste even better the next day once the flavors meld, and it’s easier to remove cooled fat.
How to Make Braised Beef Short Ribs
- Sear the beef: Preheat an oven to 325°F. Pat the short ribs dry with a paper towel and season all over with salt and pepper. Add the oil to a dutch oven on medium-high heat. Once the oil is hot, sear the beef on all sides until browned. You may need to do this in batches. Remove the beef from the pan.
- Sauté the veggies: Decrease the heat to medium and add the butter. Add the diced onions, celery, and carrots to the pot and sauté for 6-8 minutes, while stirring occasionally. You really want the veggies to brown a bit. Add the garlic and cook for another minute.
- Cook the tomato paste: Add the tomato paste to the veggies and stir well. Cook for 3-4 minutes, until the tomato paste has darkened in color a bit. Sprinkle in the flour, stir, and cook for another 2-3 minutes to get rid of that raw flour taste.
- Mix the braising liquid: In a large measuring cup, whisk together the red wine, Dijon, and beef broth. Season the sauce with salt and pepper, then pour it into the pot and stir well so that there aren't any clumps of flour. Bring the liquid to a gentle simmer.
- Add the beef back to the pot: Nestle the short ribs into the pot. It should reach about ¾ of the way up the short ribs. Tie the thyme and rosemary into a bundle with kitchen twine and nestle them in the middle of the meat. Tuck the bay leaves into the sauce around the short ribs. Cover and transfer to the oven.
- Braise: Braise for 2 ½- 3 hours, until the beef is very tender. Remove from the oven and let it rest covered for 30 minutes. Season the short ribs to taste with additional salt and pepper. Discard the herbs and serve the red wine braised short ribs drizzled with the braising liquid over mashed potatoes, risotto, or polenta.
Frequently Asked Questions
You want meaty, well-marbled beef short ribs with enough fat and connective tissue.
Yes. If there is a visible silver skin (a thin, tough, translucent membrane), you will want to remove it because it doesn’t break down during cooking and can interfere with tenderness and texture.
Braising means cooking meat in liquid, usually with a lid, at a low temperature over a long time. This helps break down the collagen and connective tissue so the meat becomes tender and can "fall off the bone".
Yes. Wine adds acidity, depth, and helps deglaze (lifts up the browned bits from the pot). If you prefer not to cook with alcohol, you can easily substitute with beef stock and a splash of red wine vinegar.
Braised beef short ribs pair beautifully with sides that can soak up that delicious, rich sauce. Classic options include creamy mashed potatoes, buttery polenta, or egg noodles. For dessert, I recommend serving a rich chocolate dessert, which pairs well with the red wine. My Flourless Chocolate Cake and Chocolate Lava Cake are both deliciously decadent options.
Recipe
Ingredients
- 3 pounds boneless short ribs
- 1 tablespoon oil neutral-flavored
- 4 tablespoons unsalted butter
- 1 medium yellow onion finely diced
- 2 medium carrots peeled and finely diced
- 3 ribs celery finely diced
- 4 cloves garlic minced
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 2 cups red wine Bordeaux or Merlot
- 2 cups beef broth
- 8-10 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 fresh bay leaves
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat an oven to 325°F. Pat the short ribs dry with a paper towel and season all over with salt and pepper.
- Add the oil to a dutch oven on medium-high heat. Once the oil is hot, sear the beef on all sides until browned. You may need to do this in batches. Remove the beef from the pan.
- Decrease the heat to medium and add the butter. Add the diced onions, celery, and carrots to the pot and saute for 6-8 minutes, while stirring occasionally. You really want the veggies to brown a bit. Add the garlic and cook for another minute.
- Add the tomato paste to the veggies and stir well. Cook for 3-4 minutes, until the tomato paste has darkened in color a bit. Sprinkle in the flour, stir, and cook for another 2-3 minutes.
- In a large measuring cup, whisk together the red wine, dijon, and beef stock. Season the sauce with salt and pepper, then pour it into the pot and stir well so that there aren't any clumps of flour. Bring the liquid to a gentle simmer.
- Nestle the short ribs into the pot. It should reach about ¾ of the way up the short ribs. Tie the thyme and rosemary into a bundle with kitchen twine and nestle them in the middle of the meat. Tuck the bay leaves into the sauce around the short ribs. Cover and transfer to the oven.
- Braise for 2 ½- 3 hours, until the beef is very tender. Remove from the oven and let it rest covered for 30 minutes.
- Season the short ribs to taste with additional salt and pepper. Discard the herbs and serve the red wine braised short ribs drizzled with the braising liquid over mashed potatoes, risotto, or polenta.
Notes
- Do I need to remove silver skin or tough membrane? Yes. If there is a visible silver skin (a thin, tough, translucent membrane), you will want to remove it because it doesn’t break down during cooking and can interfere with tenderness and texture.
- Can I use a wine substitute or omit it entirely? Yes. Wine adds acidity, depth, and helps deglaze (lifts up the browned bits from the pot). If you prefer not to cook with alcohol, you can easily substitute with beef stock and a splash of red wine vinegar.
