Braised Beef Short Ribs Recipe: There’s something absolutely magical about braised beef short ribs. The deep, rich flavor. The fall-off-the-bone tenderness. The way it feels like a warm hug in every bite. Braised short ribs aren’t just another dinner—they’re a full-on comfort food experience that makes everyone at the table smile a little wider.
So, what exactly is braising? Braising is a slow-cooking method where meat is first seared at a high temperature, then cooked low and slow in liquid. This method not only makes tough cuts of meat tender and juicy, but also infuses them with incredible depth of flavor. Beef short ribs are perfect for braising because of their marbling and connective tissue—both of which break down into juicy, melt-in-your-mouth goodness when cooked the right way.
What Makes Braised Short Ribs So Special?
The secret is all in the cooking time and the low temperature. Braising allows the fat to render and the connective tissue to dissolve into rich, savory collagen. The result? A dish that’s hearty, luxurious, and so flavorful, it tastes like it took all day (and it kind of does—but it’s totally worth it).
Plus, the aroma that fills your kitchen while they’re cooking? Mouthwatering. You’ll find yourself checking the oven every 10 minutes, even though you know it needs time.
Ideal Occasions for Serving
These ribs are perfect for a cozy Sunday dinner, an impressive date-night meal, or a holiday feast. Pair them with creamy mashed potatoes, roasted root veggies, or buttery polenta for a complete meal that’ll earn you chef status with friends and family.
Ingredients You’ll Need
The best part about this dish? You don’t need a long list of fancy ingredients to make it delicious. In fact, most of what you need is probably already in your kitchen.
Main Ingredients
Here’s a breakdown of the core ingredients:
- Beef short ribs – Bone-in, about 2.5 to 3 pounds
- Salt and pepper – For seasoning
- All-purpose flour – For a light dredge before searing
- Olive oil or vegetable oil – For searing
- Onions – Yellow or white, sliced
- Carrots – Peeled and chopped
- Celery – Chopped
- Garlic – Crushed or minced
- Tomato paste – For umami richness
- Red wine – Adds depth (choose a dry red like cabernet or merlot)
- Beef broth or stock – For braising liquid
- Fresh herbs – Thyme, rosemary, bay leaves
That’s it—simple, humble ingredients that come together in the most incredible way.
Optional Add-ons and Garnishes
To take your short ribs up a notch, consider adding these:
- Mushrooms – Sautéed before braising or added during the final hour
- Parsnips or turnips – For an earthy flavor twist
- Fresh parsley – For garnish
- Grated parmesan – Adds richness when served over mashed potatoes
Preparing Your Ingredients
Before you even turn on the stove, getting your ingredients prepped and ready makes the cooking process smoother.
Choosing the Right Short Ribs
There are two main types of beef short ribs:
- English-cut short ribs – Meaty, cut parallel to the bone
- Flanken-cut short ribs – Cut across the bone, thinner slices
For this recipe, go for English-cut. They’re thicker, meatier, and ideal for long, slow braising.
Look for ribs that are well-marbled with fat but not too fatty. You want that balance where the meat will stay juicy but not greasy.
Vegetables and Aromatics Prep
Slice your onions into thick rings or strips—these will caramelize and add sweetness. Cut your carrots and celery into even-sized chunks so they cook uniformly. Garlic can be left in large chunks or minced depending on how much flavor you want released early on.
Don’t forget to measure out your tomato paste, red wine, and beef broth before starting. Having everything ready to go means less stress when you’re building the flavor base.
How to Make Braised Beef Short Ribs – Step-by-Step Cooking Instructions
Alright, now it’s time to get cooking! Follow these steps and you’ll have mouthwatering, fall-off-the-bone short ribs in no time.
Step 1 – Searing the Short Ribs
Start by patting your short ribs dry with paper towels. This helps them brown better. Season them generously with salt and pepper, then lightly dredge in flour (shake off the excess).
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a couple tablespoons of oil. When it’s hot and shimmering, add the ribs in batches—don’t overcrowd the pan! Sear on all sides until they’re golden brown. This step builds flavor, so take your time—about 3–4 minutes per side.
Once browned, remove the ribs and set them aside.
Step 2 – Building the Flavor Base
In the same pot (don’t clean it!), reduce the heat to medium. Add a bit more oil if needed, then toss in the onions, carrots, and celery. Sauté for about 5–7 minutes, until they start to soften and brown.
Stir in the garlic and tomato paste. Cook for another 2–3 minutes until fragrant and slightly caramelized—this deepens the flavor.
Now pour in the red wine. Use a wooden spoon to scrape up all the brown bits stuck to the bottom of the pot. That’s pure flavor right there.
Let the wine simmer for about 5–10 minutes, reducing by half.
Step 3 – Deglazing and Braising
Once the wine is reduced, add in your beef broth and herbs. Stir to combine. Nestle the short ribs back into the pot, making sure they’re mostly submerged in the liquid.
Bring the pot to a gentle simmer, then cover it with a lid and transfer to a preheated oven at 325°F (160°C).
Let it braise for 2.5 to 3 hours, until the ribs are fork-tender and falling off the bone.
Cooking Tips and Variations
No matter how many times you make braised short ribs, there’s always a little room to tweak the process to suit your schedule or taste buds. Whether you want to let it simmer all day or speed things up, here are some variations and helpful tips to get the most out of this dish.
Slow Cooker Method
Don’t feel like babysitting the stove or oven? The slow cooker is your best friend. Here’s how to adapt this recipe for it:
- Sear the ribs first – You’ll still want to brown the ribs in a skillet before adding them to the slow cooker. That sear is what gives you that rich, caramelized flavor.
- Build your flavor base – Sauté the onions, carrots, celery, garlic, and tomato paste just like in the stovetop version. Deglaze the pan with red wine.
- Transfer everything – Pour the veggie and wine mixture into the slow cooker, add the beef broth and herbs, then place the seared ribs on top.
- Cook low and slow – Set your slow cooker on low for 8 hours or on high for about 5–6 hours. The result is just as tender and delicious.
Bonus tip: If your slow cooker has a sauté function, you can do all of this in one pot—fewer dishes!
Instant Pot Adaptation
Short on time but still craving that slow-braised flavor? The Instant Pot can cut cooking time dramatically:
- Use the sauté mode – Brown the short ribs and veggies right in the Instant Pot.
- Deglaze – Add wine and scrape the bottom of the pot.
- Add liquids and ribs – Pour in the broth and herbs, then nestle the ribs in the liquid.
- Pressure cook – Seal the lid and cook on high pressure for 45–50 minutes. Allow for a natural pressure release for 15 minutes before opening.
The Instant Pot locks in moisture and flavor, giving you fall-apart tender ribs in under an hour. It’s a game-changer when you need comfort food in a hurry.
How to Serve Braised Beef Short Ribs
Once your ribs are done braising and your kitchen smells like a five-star restaurant, it’s time for the fun part—serving them up! And trust me, how you plate these beauties makes a big difference in how the dish comes together.
Perfect Pairings for Braised Short Ribs
Braised short ribs are rich and hearty, so you’ll want to serve them with something that complements and balances that intensity. Here are a few classic pairings:
- Mashed potatoes – The creamy texture and mild flavor make the perfect bed for the juicy ribs and sauce.
- Polenta – Smooth, buttery polenta is like comfort food heaven when soaked in braising liquid.
- Buttered egg noodles – Simple and satisfying, they absorb the sauce like a sponge.
- Roasted root vegetables – Carrots, parsnips, and sweet potatoes caramelize beautifully and add natural sweetness.
- Crusty bread – Because you know you’re going to want to sop up every last drop of that braising sauce.
For something green and fresh, try a simple arugula salad or roasted Brussels sprouts. The slight bitterness cuts through the richness perfectly.
Plating Like a Pro
To plate like a chef:
- Spoon a generous dollop of your starch (mashed potatoes or polenta) onto a warm plate.
- Place a short rib gently on top.
- Ladle that glorious braising sauce over everything—don’t be shy.
- Garnish with fresh herbs like parsley or thyme for a burst of color and freshness.
- Optional: Add a little finishing salt or drizzle of olive oil for that final touch.
Now, stand back and admire your work. This is restaurant-quality, no question.
Storage and Reheating Tips
One of the best things about braised beef short ribs? They’re even better the next day. Seriously—like chili or stew, the flavors deepen overnight.
Storing Leftovers
Let the ribs cool to room temperature, then store them in an airtight container along with the braising liquid. They’ll keep in the refrigerator for up to 4 days.
You can also freeze them! Transfer to a freezer-safe container and they’ll be good for up to 3 months. Just make sure they’re fully covered in sauce to prevent freezer burn.
How to Reheat Without Losing Moisture
To reheat, you have a few options:
- Stovetop – Reheat slowly in a covered pan over low heat with a bit of extra broth or water added.
- Oven – Preheat to 300°F, place ribs in a covered baking dish with a little liquid, and warm for 20–25 minutes.
- Microwave – If you’re in a rush, go for it, but cover them and heat in short intervals to avoid drying out.
Pro tip: Always reheat the ribs in their sauce. It keeps them moist and brings all the flavor back to life.
Troubleshooting Common Mistakes
Even though braised short ribs are pretty forgiving, a few things can trip up your dish. Here’s how to avoid the most common pitfalls:
Ribs Turned Out Tough
If your ribs aren’t fall-apart tender, it’s probably because they didn’t cook long enough. Braising is a low-and-slow process—cutting corners on time can leave you with chewy meat. Put them back in the oven and give it another 30–45 minutes.
Sauce Is Too Thin
If your sauce is too watery after cooking, remove the ribs and simmer the sauce on the stove uncovered for 10–15 minutes. This reduces and thickens it. You can also whisk in a little cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) for a quick fix.
Too Salty? Too Bland?
Taste and adjust! If the dish is too salty, try adding a splash of cream or unsalted broth. If it’s too bland, a squeeze of lemon juice or dash of Worcestershire sauce can add the punch it needs.
Making Braised Short Ribs Ahead of Time
Planning ahead? Great idea. Braised beef short ribs are the kind of dish that gets even better after a rest, making them perfect for stress-free entertaining or weekly meal prep.
Why Making Them in Advance Works So Well
Once braised, the ribs soak up more of that rich sauce as they sit. The fat also rises to the top of the container overnight, making it easy to skim off for a leaner dish the next day.
Another bonus? The flavors meld together beautifully, meaning leftovers taste even more robust and satisfying. In fact, some chefs will tell you short ribs should only be eaten the day after they’re made.
Reheating for a Party or Dinner
If you’re cooking for a group:
- Let the short ribs cool completely.
- Store them overnight in the refrigerator in their braising liquid.
- Reheat in a covered Dutch oven or baking dish at 300°F for about 25–30 minutes.
- Spoon the hot sauce over the ribs before serving for that fresh-out-of-the-oven look.
This makes dinner party hosting a breeze—just pop them in the oven while you relax or finish other prep.
Healthier Alternatives and Tweaks
Yes, braised short ribs are indulgent. But there are a few tricks to lighten things up without losing flavor.
Lean Meat Swaps
- Try boneless beef chuck or brisket instead of short ribs. You’ll still get rich flavor but with less fat.
- You can also go rogue and use lamb shanks or even turkey thighs for a unique twist.
Skimming the Fat
Always skim the fat off the top of your braising liquid after it chills. Not only does this make it healthier, it also gives you a cleaner, more refined sauce.
Use More Veggies
Boost the veggie content by doubling the carrots, adding mushrooms, or sneaking in chunks of turnips or butternut squash. They absorb the braising flavor and add natural sweetness.
FAQs about Braised Beef Short Ribs Recipe
Q1: What cut of meat is best for braised short ribs?
Bone-in beef short ribs are the top choice—they have more flavor and tenderness when slow-cooked. Boneless can work too, but the bone adds richness.
Q2: Can I make braised short ribs ahead of time?
Absolutely. In fact, they taste even better the next day! Store in the fridge and reheat gently to allow the flavors to deepen.
Q3: How long should I braise beef short ribs?
Typically 2.5 to 3 hours at 325°F (160°C) in the oven—or until the meat is fall-apart tender.
Q4: Do I need to sear the ribs first?
Yes! Searing locks in flavor and creates that mouthwatering crust. Don’t skip it.
Q5: What can I serve with braised short ribs?
Mashed potatoes, creamy polenta, crusty bread, or roasted veggies are perfect companions.
Q6: Can I braise short ribs in a slow cooker?
Yes, just sear the ribs first, then cook on low for 7–8 hours or high for 4–5 hours.
Q7: Can I freeze braised short ribs?
Totally. Let them cool, then freeze in an airtight container for up to 3 months. Thaw overnight and reheat slowly.
Conclusion
Braised beef short ribs are more than just a meal—they’re an experience. Rich, flavorful, fall-apart tender meat nestled in a deep, luxurious sauce makes for the kind of dish that feels both rustic and gourmet at the same time. Whether you’re impressing guests, making a romantic dinner, or just treating yourself, this recipe delivers every single time.
From prepping the perfect cut to building layers of flavor with wine, herbs, and aromatics, this dish is all about patience and love. The good news? It’s super forgiving and adaptable, whether you’re using a slow cooker, stovetop, or Instant Pot.
So roll up your sleeves, grab that Dutch oven, and get ready to make something unforgettable. Once you make these ribs, you’ll never look at dinner the same way again.
