I combine short ribs, vegetables, beef stock, and red wine in a Dutch oven, then slow cook them for up to 3 hours for perfectly braised beef short ribs! My recipe is made with simple ingredients and is super easy to follow.
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My Best Recipe for Braised Short Ribs
Some dishes make my mouth water just thinking about them, and my braised short ribs recipe is one of them! I remember the first time I made it… the savory aromas filled my kitchen almost instantly, and they smelled so good that both of my kids and my husband, Ben, came in separately to check out what I was working on.
Ben is your typically meat-and-potatoes kind of guy, so any beefy main like short ribs is right up his alley. My son, Connor, definitely takes after his dad, and luckily, my daughter will eat almost anything I give her.
Needless to say, the entire house was excited to try this one. After several hours, the meat was perfectly tender and it was time to dig in. I didn’t hear much talking when we all sat down at the table — which is always a good sign.
In between bites, Ben gave me his nod of approval, and I couldn’t help but nod along because these are so, so delicious. It’s the perfect main dish for a cozy night at home!
Need more beef dinner recipes? Try my Ninja Foodi beef stew, beef Wellington without mushrooms, corned beef and cabbage Dutch oven recipe, and creamy beef stroganoff next! Or, make short ribs in the air fryer instead.
Ingredients for This Short Ribs Recipe
- Beef short ribs – I use bone-in beef short ribs
- Oil – to sear the short ribs
- Celery, carrots, and onion – adds a little sweetness to balance out the savoriness from the beef
- Garlic cloves – for more flavor
- Tomato paste – adds flavor and gives the dish a reddish-brown color
- Worcestershire sauce
- Red wine – I recommend either Cabernet Sauvignon or Syrah
- Beef stock – adds a hint of smokiness
- Thyme sprigs – optional
- Salt and pepper – to bring out the natural flavors of all the ingredients
What is the best cut of meat for braised short ribs?
The best cut for braised short ribs is bone-in, beef short ribs. They’re thick and meaty with a good amount of marbling — and that marbling gives the most tender and flavorful results! The bones add richness to the sauce as it cooks too.
How to Make Beef Short Ribs
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Bring the short ribs to room temperature, then generously season them with salt and pepper. Preheat the oven to 325 degrees F.
STEP TWO: Heat the oil in a large Dutch oven over high heat until it starts to smoke, then add the seasoned ribs to the pot to sear.
STEP THREE: When both sides are nicely browned, transfer the ribs to a plate. Reduce the heat to medium, add the celery, carrots, and onion, and cook until softened.
STEP FOUR: Incorporate the tomato paste and Worcestershire sauce. Pour in the red wine and scrape up any browned bits. Bring the mixture to a boil, reduce the heat, then add the beef stock, garlic, thyme (if using), and ribs to the pot.
STEP FIVE: Cover the short ribs with the lid and allow them to braise in the oven for 3 hours. Then, transfer the ribs to a plate and discard the vegetables and thyme, keeping the liquid in the pot.
STEP SIX: Return the Dutch oven to the stovetop and simmer until reduced and thickened into a gravy. Add the ribs back to the pot and heat until warmed through. Enjoy!
Tips for the Best Braised Beef Short Ribs
- Look for beef short ribs that are meaty ribs with good marbling. I find they make the most tender and juicy ribs.
- Sear the short ribs in batches instead of crowding the pan. I always make a point to leave a bit of room between each rib so each piece gets a nice golden crust.
- Deglazing the pan with a full-bodied red wine adds flavor, but it also scrapes up all of those delicious browned bits stuck to the bottom. Don’t skip this step!
- Braising times can differ slightly based on the size of the short ribs and stove temperatures. I like to check on mine around the 2.5-hour mark just to make sure I don’t overcook them.
- To reduce the fat in the gravy, place the pot in the fridge to cool after discarding the vegetables. When it’s solid, I simply remove that top layer of fat.
- Speed up the thickening process and add a cornstarch slurry to the sauce while it simmers. This always works like a charm for me!
Red Wine Braised Short Ribs Variations and Substitutions
- Mushrooms would make a welcome addition to the vegetable mix! My daughter loves them, so I do this all the time. Add them before deglazing with the wine.
- Balsamic vinegar also tastes great with braised beef ribs. Sometimes I swap out some of the wine for it — the tangy sweetness works so well here.
- And if cooking with alcohol isn’t an option, replace the wine completely with some beef broth and a tablespoon of vinegar to imitate the acidity in the wine.
- Substitute soy sauce or tamari in place of the Worcestershire sauce.
- Smoked paprika would add a smoky depth to the dish. Chipotle in adobo sauce would have the same effect! Liquid smoke is another option I’ve tried before, and it came out delicious.
- Dried thyme can be used instead of fresh thyme. I know finding those larger sprigs at the store can be difficult — ground dried thyme works just fine.
What to Serve with Short Ribs
I love short ribs over a heaping pile of garlic mashed potatoes with the homemade gravy on top! Polenta makes for another good base to soak up all of that sauce, and a roasted vegetable medley or some green beans almondine would round everything out.
Braised Beef Short Ribs FAQs
Why are my braised beef short ribs tough?
Short ribs can come out tough if they aren’t cooked long enough! The first time I made these, I only let them simmer for about 2 hours and they didn’t come out right. The meat needs at least 2.5-3 hours of slow cooking time to make it tender.
Should I flip short ribs when braising?
There’s no need to flip the beef short ribs in the Dutch oven while they cook. The braising liquid will cook them evenly without having to move them.
Should I trim fat off short ribs before braising?
No, I usually leave most of the fat on here as it adds flavor and helps keep the ribs juicy. I do sometimes trim the fat from the top of the gravy though. It’s all about preference, but there is no need to trim before braising.
How should I store and reheat leftover red wine braised short ribs?
Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 325 degrees, covered in foil, until heated through. I also like to reheat them in the gravy over low heat in a saucepan on the stove top.
Can I use an inexpensive red wine?
Yes! An inexpensive red wine works great in this recipe as its flavors will only improve during cooking. It’s a great excuse to grab whatever full-bodied red is on sale. Avoid any overly sweet red wines.
How long to braise short ribs
I braise my short ribs for 2.5-3 hours, depending on how big they are. The meat is ready when it’s fall-off-the-bone fork-tender. I like to start checking for doneness around the 2.5-hour mark!
More Hearty Dinner Recipes
Braised Beef Short Ribs
Equipment
Ingredients
- 4 pounds bone-in beef short ribs about 6 medium-sized ribs
- 1 ½ teaspoons kosher salt divided
- 1 teaspoon black pepper divided
- 2 tablespoons vegetable or other neutral oil
- 1 ¼ cups celery chopped, about 3 stalks
- 1 ¼ cups carrots chopped, about 2 medium carrots
- 1 large onion chopped
- 1/3 cup tomato paste
- 2 tablespoons Worcestershire sauce
- 2 cups full-bodied red wine Cabernet Sauvignon or Syrah
- 3 cups beef stock
- 6 garlic cloves peeled and cut in half
- 6 thyme sprigs optional, for garnish
Instructions
- Allow the beef ribs to sit on the kitchen counter for half an hour to warm them up before searing.
- Generously season the beef ribs with 1 teaspoon salt and ½ teaspoon pepper. Preheat the oven to 325 degrees F.
- Heat the vegetable oil in a large 6 or 7-quart Dutch oven over high heat until it starts to smoke.
- Place the seasoned beef ribs in the Dutch oven, making sure not to overcrowd them. You might have to sear the meat in two separate batches. Sear for 5 minutes on each side until they're nicely browned.
- Remove the beef ribs from the Dutch oven and place them on a plate. Reduce the temperature to medium heat and add the celery, carrots, and onion. Cook until the onion is translucent. Season with ½ teaspoon salt and ½ teaspoon pepper
- Stir in the tomato paste and Worcestershire sauce and cook until you see the tomato paste has started to stick to the bottom (this caramelization process creates excellent flavor).
- Pour in the red wine and scrape up the bits from the bottom of the Dutch oven.
- Allow the mixture to come to a boil, and then reduce to medium heat. Add the beef stock, garlic thyme, beef ribs (along with any accumulated juices) to the Dutch oven.
- Cover and place the Dutch oven in the oven to cook for 3 hours.
- When done, transfer the beef ribs to a plate. Discard the onion, celery, carrots, and thyme sprigs using a slotted spoon.
- Return the Dutch oven to the stove and simmer the gravy until reduced by half and thickened.
- Place the beef ribs back into the Dutch oven and heat on low until they are warmed through. If you like, season with salt and pepper to taste.
- Serve the beef ribs over whipped mashed potatoes and the gravy.
Notes
- When choosing beef short ribs, look for meaty ribs with good marbling.
- For depth of flavor, stick with full-bodied wine such as Cabernet Sauvignon or Syrah.
- If you want to reduce some of the fat in the gravy, after discarding the vegetables, place the Dutch oven in the refrigerator to cool. Once it has solidified, scrape off the top layer of fat and discard.
- If you want, you can speed up thickening the gravy by combining two tablespoons of cornstarch and two tablespoons of cold water. Once mixed, slowly add half the mixture to the gravy and return the Dutch oven to the stove, simmering until thickened. Add the remaining mixture if still not thick enough to your liking.
- Use can use ½ teaspoon dried thyme instead of the fresh thyme sprigs.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
