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There are few dishes as deeply satisfying and luxurious as braised short ribs. With their tender, fall-off-the-bone meat, rich sauce, and complex flavors, they’re a true comfort food that feels elevated enough for a dinner party or special occasion. Braising is a classic technique where the meat is first seared and then slowly cooked in a flavorful liquid, allowing the connective tissues to break down and result in a melt-in-your-mouth texture. This recipe brings together aromatic vegetables, hearty red wine, and robust beef stock to create a savory, deeply flavored sauce that clings beautifully to the ribs.

What makes this dish so appealing is how it transforms a tough, inexpensive cut of meat into something luxurious with just a bit of time and patience. It’s a perfect example of rustic cooking that’s both economical and gourmet. Whether you’re cooking for a family gathering, trying to impress guests, or simply craving something hearty and warm, braised short ribs deliver on all fronts. Plus, the recipe is quite forgiving and adaptable, making it suitable even for less experienced cooks who want to dive into slow-cooked dishes.

Why You’ll Love This Recipe

Incredible Flavor Depth – The combination of red wine, beef stock, and slow-cooked aromatics creates a deeply savory sauce that’s hard to resist.
Tender, Juicy Meat – After hours of braising, the meat becomes unbelievably tender and flavorful, practically falling off the bone.
Elegant Yet Comforting – This dish strikes the perfect balance between comfort food and fine dining.
Make-Ahead Friendly – It tastes even better the next day, making it perfect for prepping ahead.
Versatile Serving Options – Pair it with mashed potatoes, polenta, or crusty bread—whatever you have on hand.

Ingredients

Beef short ribs
Salt
Pepper
Olive oil
Garlic
Onion
Celery
Carrots
Tomato paste
Dry red wine
Beef stock or broth (low sodium)
Thyme
Bay leaves

Variations

Non-Alcoholic Version: Substitute red wine with more beef stock and a tablespoon of balsamic vinegar or grape juice for acidity.
Herb Swap: Use rosemary instead of thyme, or a mix of both for more aromatic depth.
Spicy Kick: Add a pinch of chili flakes or a chopped chili for some heat.
Vegetable Boost: Throw in mushrooms or parsnips during the braising process for added heartiness.
Asian-Inspired: Swap wine for soy sauce and stock for a miso broth, and add ginger and star anise for a fusion twist.

How to Make the Recipe

Step 1: Season and Sear the Ribs

Pat the beef short ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches until browned on all sides. Remove and set aside.

Step 2: Sauté the Vegetables

In the same pot, reduce heat to medium. Add chopped onion, celery, and carrots. Sauté until softened and slightly caramelized. Add the crushed garlic and cook for another minute.

Step 3: Add Tomato Paste

Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.

Step 4: Deglaze with Wine

Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom. Bring to a simmer and let it reduce slightly.

Step 5: Add Stock and Herbs

Stir in the beef stock, thyme sprigs, and bay leaves. Return the short ribs to the pot, ensuring they’re mostly submerged.

Step 6: Braise

Cover the pot and place in a preheated oven at 160°C (325°F) for 2.5 to 3 hours, or until the meat is fork-tender.

Step 7: Finish and Serve

Remove the ribs and strain the sauce if desired. Skim off excess fat, reduce sauce if needed, and serve hot over your favorite side.

Tips for Making the Recipe

Brown the meat thoroughly for maximum flavor—don’t skip this step.
Deglaze the pot well to incorporate all those delicious caramelized bits.
Use a good-quality dry red wine, preferably one you’d enjoy drinking.
Don’t rush the braising time; low and slow is key to tenderness.
Let the dish rest for 15–20 minutes before serving to allow flavors to settle.

How to Serve

Braised short ribs are delicious served over a variety of sides:

Creamy mashed potatoes
Buttery polenta
Egg noodles or pappardelle pasta
Cauliflower mash for a low-carb option
Crusty bread to soak up the sauce

Garnish with fresh herbs like parsley or thyme for a burst of color and freshness.

Make Ahead and Storage

Storing Leftovers

Let the ribs cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.

Freezing

Place the ribs and sauce in freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce.

FAQs

1. Can I use boneless short ribs?

Yes, though bone-in short ribs offer more flavor, boneless will still work well in this recipe.

2. What’s the best wine to use for braising?

A dry red wine like Cabernet Sauvignon, Merlot, or Shiraz is ideal.

3. Can I make this in a slow cooker?

Absolutely! After searing and sautéing, transfer everything to a slow cooker and cook on low for 8 hours.

4. Can I make this in advance?

Yes, and it often tastes even better the next day.

5. How do I make the sauce thicker?

After removing the ribs, simmer the sauce uncovered on the stove to reduce it further.

6. Can I use other meats?

Yes, this method works well with beef chuck roast or oxtails.

7. What if I don’t have a Dutch oven?

Use a heavy oven-safe pot with a lid, or transfer everything to a covered baking dish.

8. Do I need to strain the sauce?

Straining is optional but gives a smoother, more refined sauce.

9. Can I add potatoes to the pot?

You can, but they might become too soft after long cooking—better to serve them separately.

10. Is it gluten-free?

Yes, the base recipe is gluten-free, but always check your stock and tomato paste labels.

Conclusion

Braised short ribs are the ultimate cozy, flavor-packed dish that combines ease with elegance. With simple ingredients and a bit of patience, you’ll be rewarded with tender meat and a rich, silky sauce that elevates any meal. Whether you’re preparing it for a special occasion or a comforting weekend dinner, this recipe is a guaranteed crowd-pleaser that will become a staple in your kitchen.