Braised Beef Short Ribs are a warm, satisfying dish that works beautifully for a special dinner or a cozy family meal. Slow braising transforms the ribs until they are tender and rich, allowing red wine, beef broth, and aromatics to develop a deep, savory sauce that clings to the meat.
Braised Beef Short Ribs
Braised beef short ribs are classic comfort food. The key is searing the meat first to build flavor, then slowly braising in a mixture of red wine, beef broth, aromatics, and a touch of vinegar. The long, gentle cooking breaks down connective tissue and produces meat that falls off the bone, while the braising liquid reduces into a glossy, concentrated sauce.
Why You’ll Love It
- Tender and Juicy: Slow-cooking yields fall-off-the-bone meat.
- Deep, Complex Flavor: Red wine and broth, combined with onions, garlic, and thyme, create a savory sauce.
- Flexible Serving Options: Serve over mashed potatoes, creamy polenta, or roasted root vegetables.
- Impressive, Yet Straightforward: Simple steps produce a dish that looks and tastes gourmet.
Recipe Shopping List
Here are the main items you’ll need. Exact quantities and preparation details are listed in the recipe card below.
- Beef short ribs
- Seasonings: salt, black pepper, garlic powder, onion powder
- Oil for searing (vegetable or olive oil)
- Onion
- Garlic
- Red wine
- Beef broth
- Fresh or dried thyme
- Red wine vinegar
How To Make This Recipe
This is a high-level overview of the cooking process. Follow the detailed instructions in the recipe card below while you cook.
- Sear the Ribs: Heat oil in a large, heavy pan, season the ribs, and sear them on all sides until well browned to develop flavor.
- Sauté Aromatics: Remove the ribs, then briefly sauté sliced onion and crushed garlic in the same pan to pick up browned bits left from the meat.
- Build the Braising Liquid: Deglaze the pan with red wine, add beef broth, thyme, and red wine vinegar, and simmer briefly to blend the flavors.
- Braise Slowly: Return the ribs to the braising vessel, cover tightly, and cook at low temperature until the meat is very tender, typically 2–3 hours.
- Finish the Sauce: Remove the ribs, skim excess fat, and reduce the liquid on the stove to concentrate flavor; optionally thicken with a cornstarch slurry.
- Serve: Spoon the reduced sauce over the ribs and chosen sides.
Recipe FAQ
Store cooled short ribs in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat or in a low oven to preserve tenderness. The sauce can be reheated separately and spooned over the meat.
Can I make this dish in advance?
Yes. Braised short ribs often taste even better the next day as flavors meld. Reheat before serving, and consider finishing the sauce right before serving for the best texture.
Can I substitute the red wine?
If you prefer not to use alcohol, you can substitute additional beef broth or a non-alcoholic red wine alternative. The wine adds acidity and depth; a splash of vinegar helps replicate that brightness if you omit wine entirely.
What sides go well with braised short ribs?
Classic pairings include mashed potatoes, creamy polenta, roasted root vegetables, or buttered egg noodles. Bright, lightly dressed greens or a simple green salad help balance the richness.
Serve this with…
- Garlic mashed potatoes
- Roasted or sautéed zucchini and squash
- Freshly baked dinner rolls or milk rolls
More Beef Recipes
- Traeger Stuffed Peppers
- Smoked Beef Tenderloin
- Smoked Beef Ribs
Eat More Gravy
- Chicken and gravy
- Hamburger gravy with garlic chive noodles
- Smoked chicken and gravy
- Chestnut mushroom gravy
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Braised Beef Short Ribs
Decadent, tender, and juicy braised beef short ribs—this recipe takes time but is straightforward and reliably impressive. Follow the steps below for a rich, savory result.
Ingredients
- 8 short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 tablespoons oil
- 1 medium onion, sliced
- 2 cloves garlic, crushed
- 2 cups red wine
- 2 cups beef broth
- ¼ teaspoon thyme
- 3 tablespoons red wine vinegar
Slurry (optional)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
Sear the Short Ribs
- Preheat a large, heavy pan (cast iron or a heavy-bottomed dutch oven) over medium-high heat and add oil.
- Season the short ribs generously with salt, pepper, garlic powder, and onion powder.
- Sear the ribs on all sides until deeply browned. Resist moving them too much so a good crust can form.
- Remove the ribs and set aside.
Prepare the Braising Liquid
- Reduce heat to medium, add the sliced onion to the pan, and sauté until soft and translucent, about 3–4 minutes.
- Add crushed garlic and cook for 1 minute, stirring so it does not burn.
- Pour in the red wine, scrape up browned bits from the bottom of the pan, then add beef broth, red wine vinegar, and thyme.
- Simmer the mixture for about 10 minutes to marry the flavors.
Braise the Short Ribs
- Place the seared ribs in a baking dish or return them to the dutch oven and pour the braising liquid over them.
- Cover tightly with a lid or foil to retain moisture.
- Bake in a preheated oven at 300°F (150°C) for 2–3 hours, until the meat is very tender and easily pulls away from the bone.
Prepare the Gravy
- Remove the ribs and keep warm. Skim excess fat from the surface of the braising liquid.
- Place the pan on the stovetop and simmer the liquid until it reduces to a gravy-like consistency, about 10–15 minutes.
- If you want a thicker sauce, whisk together the cornstarch and cold water, then slowly stir the slurry into the simmering liquid until it reaches the desired thickness.
Serve
- Serve the ribs over mashed potatoes, polenta, or your preferred side, and spoon the reduced gravy generously over the top.
Recommended Tools
- Heavy cast iron pan or dutch oven
- Fat separator or ladle for skimming fat
- Kitchen tongs for turning ribs
Nutrition Information (estimate)
Yield: 4 servings. Serving Size: 1. Amount per serving (estimate): Calories 779; Total Fat 53g; Saturated Fat 18g; Trans Fat 3g; Unsaturated Fat 34g; Cholesterol 170mg; Sodium 1631mg; Carbohydrates 9g; Fiber 1g; Sugar 2g; Protein 45g.
Nutrition data is an estimate. If you require precise nutritional information for medical reasons, consult a reliable nutrition resource.