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Few dishes evoke comfort and sophistication quite like a pot of braised short ribs. Richly marbled, meaty ribs are slow-cooked until they melt in your mouth, bathed in a deeply savory blend of red wine, herbs, garlic, and tomatoes. This dish is a masterclass in building flavor, transforming simple ingredients into an unforgettable meal. Perfect for dinner parties or cozy weekends, braised short ribs offer a restaurant-quality experience in your own kitchen.

The process may take time, but it’s mostly hands-off—ideal for preparing ahead and letting the oven do the heavy lifting. The result? An aromatic, tender meat dish layered with complexity and warmth. Serve it over creamy polenta, buttery mashed potatoes, or ribbons of pasta to soak up every drop of the rich, velvety sauce. Whether you’re feeding guests or treating yourself to a special meal, this recipe will become a favorite in your collection. The leftovers, if there are any, are even better the next day.

Why You’ll Love This Recipe

Restaurant-Quality at Home – Delivers incredible flavor and tenderness with minimal fuss.
Perfect for Make-Ahead Meals – Tastes even better the next day, making it great for entertaining.
Deep, Rich Flavor – A complex sauce built from wine, stock, tomato paste, and aromatics.
Versatile Serving Options – Serve with pasta, mashed potatoes, polenta, or roasted vegetables.
Feeds a Crowd – A hearty, satisfying main dish that’s perfect for gatherings or special dinners.

Ingredients

Bone-in short ribs
Kosher salt
Ground black pepper
Carrots
Celery
Onion
Garlic
Tomato paste
Dry red wine (e.g., Chianti, Cabernet Sauvignon, or Côtes du Rhône)
Beef or chicken stock
Fire-roasted diced tomatoes
Worcestershire sauce
Dijon mustard
Fresh thyme
Dried oregano
Fresh parsley
For serving: papardelle pasta, mashed or roasted potatoes, or creamy polenta

Variations

Slow Cooker Method: After browning, transfer everything to a slow cooker and cook on low for 8 hours.
Boneless Option: Use boneless short ribs if you prefer; cooking time may be slightly less.
Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce for subtle heat.
Asian Twist: Swap wine for beef broth and soy sauce, and use ginger and scallions for aromatics.
Lighter Version: Use chicken stock instead of beef and trim excess fat from the ribs before searing.

How to Make the Recipe

Step 1: Season and Sear

Generously season the short ribs with half the kosher salt and all the black pepper. Sear them in a large, heavy-bottomed pot over medium-high heat until browned on all sides. Remove and set aside.

Step 2: Sauté Vegetables

In the same pot, add chopped carrots, celery, and onion. Cook until softened, then stir in garlic and tomato paste. Cook for another 2–3 minutes to deepen the flavor.

Step 3: Deglaze with Wine

Pour in the wine, scraping up any browned bits from the bottom. Let it simmer and reduce slightly, about 10 minutes.

Step 4: Build the Braising Liquid

Add stock, fire-roasted tomatoes, Worcestershire sauce, Dijon mustard, thyme bundle, dried oregano, and remaining salt. Stir to combine.

Step 5: Braise the Ribs

Return the seared ribs to the pot, making sure they are mostly submerged. Bring to a simmer, cover, and transfer to a 325°F (160°C) oven. Braise for 2½ to 3 hours, or until the meat is tender and falling off the bone.

Step 6: Finish and Serve

Remove thyme bundle, adjust seasoning, and skim excess fat if needed. Garnish with chopped parsley. Serve hot over your choice of side.

Tips for Making the Recipe

Sear ribs in batches to avoid overcrowding and ensure a good crust.
Use a good-quality dry red wine for best flavor.
Tie the thyme with kitchen string for easy removal after cooking.
Let the dish rest for 15–20 minutes before serving to let the flavors settle.
Skim off fat from the top of the sauce for a cleaner finish.

How to Serve

Over Pasta: Papardelle or other wide noodles soak up the sauce beautifully.
Mashed Potatoes: Creamy and classic—perfect for the rich braising liquid.
Polenta: Soft, buttery polenta adds a luxurious base.
Crusty Bread: Ideal for mopping up every drop of the flavorful sauce.
With Roasted Vegetables: A balanced, hearty plate.

Make Ahead and Storage

Storing Leftovers

Store cooled short ribs in an airtight container in the fridge for up to 4 days.

Freezing

Freeze in a tightly sealed container for up to 3 months. For best results, separate meat from sauce before freezing.

Reheating

Reheat gently in a covered saucepan over low heat until warmed through. You can also microwave individual portions.

FAQs

1. Can I make braised short ribs a day in advance?

Yes! In fact, the flavors improve overnight. Reheat slowly on the stove or in the oven.

2. What wine is best for braising?

Use a dry red wine like Chianti, Cabernet Sauvignon, or Côtes du Rhône. Avoid sweet wines.

3. Do I have to use bone-in ribs?

No, boneless short ribs can be used, though bone-in offers more flavor.

4. Can I use a Dutch oven?

Absolutely. A Dutch oven is perfect for browning and braising in one pot.

5. How do I thicken the sauce?

If the sauce is too thin, simmer uncovered on the stove after braising to reduce and concentrate it.

6. Can I make this in a slow cooker?

Yes. Brown the meat and sauté veggies first, then transfer everything to the slow cooker and cook on low for 8 hours.

7. What if I don’t have tomato paste?

You can substitute with a bit of ketchup or omit it—though it adds depth, the dish will still be flavorful.

8. Is it possible to overcook short ribs?

They’re forgiving, but cooking too long at too high a temperature can dry them out. Stick to low, slow heat.

9. What’s the best way to skim fat from the sauce?

Let the sauce sit; the fat rises to the top. Skim with a spoon, or refrigerate and remove solidified fat later.

10. Can I serve this for a special occasion?

Absolutely! It’s an elegant and impressive dish perfect for holidays, anniversaries, or dinner parties.

Conclusion

Braised Short Ribs are the epitome of comfort food meets fine dining. With their rich, fall-apart texture and deeply flavorful sauce, they bring warmth and elegance to any table. Whether you’re planning a Sunday dinner or hosting guests, this recipe offers a foolproof way to impress. It’s hearty, soul-satisfying, and endlessly versatile. Make it once, and it will become a signature dish you’ll return to again and again.