When it comes to the ultimate comfort food, Braised Short Ribs are absolutely dreamy! Each bite is packed with rich, deep flavors and melt-in-your-mouth, fork-tender beef, all bathing in a luxuriously savory red wine sauce.

What sets this recipe apart? It's surprisingly straightforward and mostly hands-off after a little chopping and searing, letting the oven do all the magic. This dish is a showstopper for any dinner party or the perfect answer to a chilly weekend at home with family.

Inspired by classic French bistros and old family Sunday suppers, these short ribs promise hearty, soul-satisfying flavor that everyone will rave about. Serve it up over creamy mashed potatoes or buttery noodles-comfort food perfection!

Braised Short Ribs falling off the bone in deep red wine sauce

Why You'll Love This Recipe

Delivers incredibly tender, fall-off-the-bone beef every time
Rich, savory sauce with deep flavors from red wine and aromatics
Perfect for make-ahead entertaining or cozy family dinners
Requires minimal hands-on time-let your oven do the work
Crowd-pleaser that's as impressive as it is comforting

Key Ingredients for Braised Short Ribs

See recipe card below for full list of measurements, ingredients, and instructions.

Beef Short Ribs

The star of the dish-short ribs become unbelievably succulent and tender when slowly braised. Ask your butcher for meaty, bone-in English-cut short ribs for best results. If flanken-style is all you can get, those will work too, but adjust the cook time slightly.

Red Wine

Red wine builds the backbone of the braising liquid, adding complexity and depth to the sauce. Choose a dry, robust variety like Cabernet Sauvignon or Merlot. No wine on hand? You can substitute more beef broth, but you'll miss some of the signature richness.

Aromatics (Onion, Carrot, Celery, Garlic)

These classic aromatics (also known as mirepoix) add incredible flavor and natural sweetness to the sauce. Dice everything evenly for uniform cooking, and don't skip the garlic-it brings lovely warmth and punch.

Tomato Paste

Tomato paste gives the sauce body, umami, and a subtle tang, helping it cling beautifully to the meat. If you don't have it, a splash of canned tomato sauce will do, but expect a thinner sauce.

Beef Broth

A good-quality, low-sodium beef broth rounds out the braising liquid, ensuring a balanced, savory flavor. Chicken broth is an option in a pinch, but beef broth provides the richest taste.

Instructions for Braised Short Ribs

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Short Ribs

Pat short ribs dry with paper towels. Season generously on all sides with kosher salt and black pepper. This step helps them brown beautifully and enhances flavor throughout.

Sear the Short Ribs

Heat olive oil in a large Dutch oven or heavy-bottomed oven-safe pot over medium-high heat. Once hot, add short ribs in batches-do not overcrowd. Sear on all sides until deeply browned (about 3-4 minutes per side). Transfer browned ribs to a plate. Don't rush this step; the browning creates tons of flavor.

Sauté Aromatics

Pour off all but 2 tablespoons of fat from the pot. Add diced onion, carrots, and celery, scraping up any brown bits from the pot's bottom. Sauté until softened and golden, about 6-8 minutes. Add garlic and tomato paste; cook, stirring, for another 1-2 minutes until fragrant and the paste darkens.

Deglaze and Build the Braising Liquid

Pour in the red wine, scraping up any stuck bits with a wooden spoon. Let it simmer for about 4 minutes, reducing slightly. Stir in beef broth, Worcestershire sauce, and balsamic vinegar (if using). Nestle in the rosemary, thyme, and bay leaves.

Braise the Short Ribs

Return the short ribs (and any juices) to the pot, arranging them bone-side down. Bring the liquid to a gentle simmer, then cover with a lid and transfer the pot to a preheated oven at 325°F (163°C).

Braise for 2 to 2 ½ hours, or until the meat is fork-tender and nearly falling off the bone. Check halfway through and add a splash of broth if needed.

Finish and Serve

Carefully remove the pot from the oven. Discard herbs and bay leaves. Skim excess fat from the surface, if desired. For a thicker sauce, simmer uncovered on the stove for 10-15 minutes to reduce. Serve the short ribs with plenty of sauce spooned over top.

Recipe Variations

Make It Gluten-Free

Swap out Worcestershire sauce for a certified gluten-free variety or replace it with coconut aminos. Ensure your beef broth is gluten-free as well-an easy tweak that doesn't sacrifice any flavor.

Spice It Up

Love a little heat? Add a pinch of red pepper flakes or a diced chipotle pepper to the sauce along with the aromatics for a subtle, smoky kick.

Wine-Free Version

If you prefer not to cook with wine, use extra beef broth with a splash of pomegranate juice or balsamic vinegar for depth and tang. The sauce will still be luscious and satisfying.

Veggie-Packed Braise

Toss in pearl onions, mushrooms, or parsnips along with the carrots and celery for extra texture and a veggie-forward spin. Root vegetables work wonderfully in the braise.

Slow Cooker Shortcut

Short on time? After searing the short ribs and sautéing aromatics, transfer everything to a slow cooker. Cook on low for 8 hours for equally tender meat with minimal effort.

Serving Suggestions

Braised Short Ribs are divine served atop creamy mashed potatoes, buttery parsnip puree, or even pillowy egg noodles to soak up every drop of that luxurious sauce. For a pop of color and freshness, sprinkle with chopped fresh parsley or thyme before serving. Pair with a crisp green salad and warm, crusty bread for a full bistro-style feast.

Storage and Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place ribs and sauce in a covered saucepan over low heat until warmed through, adding a splash of broth if needed to loosen the sauce. For quick reheating, use the microwave in short increments, covered and on medium power. Braised short ribs also freeze beautifully-store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then gently reheat as above.

Frequently Asked Questions About Braised Short Ribs (FAQ)

Q: Can I make Braised Short Ribs ahead of time?

A: Absolutely! In fact, the flavors deepen overnight. Simply chill in the fridge and reheat gently before serving.

Q: What cut of meat works best for this recipe?

A: Bone-in English-cut beef short ribs are best for their marbling and tenderness, but flanken-style ribs can also be used in a pinch.

Q: Can I make this without alcohol?

A: Yes-just substitute the red wine with additional beef broth and a splash of pomegranate juice or a dash of balsamic vinegar for acidity.

Craving a meal that's equal parts elegant and comforting? These Braised Short Ribs will win hearts at your table, every single time. Give the recipe a try, share your results, and let us know how much you loved it by leaving a comment and rating below!