Beef Short Ribs Recipe

There are certain recipes that feel less like a meal and more like an event, and this Beef Short Ribs recipe is undoubtedly the crown jewel of that category. I’ll never forget the first time I made it. It was for a chilly autumn dinner party, and I wanted something that was deeply impressive yet comforting and mostly hands-off so I could enjoy my guests. As the ribs braised slowly in the oven for hours, my entire home filled with the most incredible, rich aroma of red wine, herbs, and savory beef. When the time came to serve, the meat was so tender it was practically melting off the bone, and the sauce was a glossy, liquid gold. My friends were speechless. It has since become my signature dish for special occasions—birthdays, holidays, or any Sunday that calls for a truly spectacular, soul-warming meal. It’s a recipe that promises patience will be rewarded tenfold, delivering a restaurant-quality experience that is surprisingly achievable for any home cook.

The Ultimate Red Wine Braised Beef Short Ribs Recipe

This recipe is designed to create fall-off-the-bone tender beef short ribs bathed in a rich, deeply flavorful red wine sauce. Braising is a slow-cooking method that uses moist heat to break down tough cuts of meat, transforming them into something truly magical. Follow these instructions carefully, and you will be rewarded with a showstopping main course.

Complete Ingredients List

• For the Short Ribs:
  • Beef Short Ribs: 5 lbs bone-in, English-cut beef short ribs (about 8-10 ribs). English cut means they are cut parallel to the bone into thick, individual pieces, which is ideal for braising.
  • Kosher Salt: 2 teaspoons, for seasoning the ribs.
  • Black Pepper: 2 teaspoons, freshly cracked.
  • All-Purpose Flour: ½ cup, for dredging.
  • Olive Oil or Avocado Oil: 3 tablespoons, for searing.
• For the Braising Liquid & Aromatics:
  • Yellow Onions: 2 large, peeled and roughly chopped.
  • Carrots: 3 medium, peeled and roughly chopped.
  • Celery Stalks: 3 medium, roughly chopped. (This combination of onion, carrot, and celery is known as a mirepoix and is the flavor foundation of the braise).
  • Garlic: 1 entire head, top sliced off to expose the cloves.
  • Tomato Paste: 3 tablespoons.
  • Dry Red Wine: 1 (750 ml) bottle. Choose a full-bodied wine you would enjoy drinking, such as a Cabernet Sauvignon, Merlot, or Malbec. The quality of the wine significantly impacts the final sauce.
  • Beef Broth: 4 cups (32 oz), preferably low-sodium so you can control the saltiness.
  • Fresh Thyme: 6-8 sprigs.
  • Fresh Rosemary: 2 sprigs.
  • Bay Leaves: 3.
• For Finishing the Sauce (Optional but Recommended):
  • Unsalted Butter: 2 tablespoons, cold. This is for the classic French technique monter au beurre, which adds shine and richness to the finished sauce.

Step-by-Step Cooking Instructions

Braising is a process of layering flavors. We’ll break it down into four distinct phases for clarity and perfect results.

Phase 1: Preparing and Searing the Short Ribs

1. Preheat and Prep: Preheat your oven to 325°F (165°C). Position a rack in the lower-middle of the oven.
2. Season the Ribs: Pat the short ribs completely dry with paper towels. This is a critical step for achieving a deep, brown crust. If the meat is wet, it will steam instead of sear. Season all sides of each short rib generously with the kosher salt and black pepper.
3. Dredge in Flour: Place the ½ cup of all-purpose flour in a shallow dish. Lightly dredge each seasoned short rib in the flour, shaking off any excess. The flour will help create a beautiful crust and will also act as a subtle thickener for the sauce later on.
4. Sear the Short Ribs: Heat the olive oil in a large, heavy-bottomed Dutch oven or an oven-safe pot over medium-high heat. The pot should be large enough to hold all the ribs and liquid. Once the oil is shimmering hot, carefully place the short ribs in the pot, making sure not to overcrowd it. Work in two batches if necessary. Sear the ribs for 3-4 minutes per side, until a deep, golden-brown crust has formed on all sides. This process, the Maillard reaction, is where the foundational flavor of the dish is developed. Do not rush this step.
5. Set Aside: Once seared, remove the short ribs from the pot and set them aside on a plate.

Phase 2: Building the Aromatic Braising Liquid

1. Sauté the Mirepoix: Reduce the heat to medium. There should be a good amount of rendered beef fat in the pot. If it seems dry, add another tablespoon of olive oil. Add the chopped onions, carrots, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and are lightly caramelized.
2. Add Garlic and Tomato Paste: Add the tomato paste to the pot. Stir it into the vegetables and cook for 2-3 minutes until it darkens to a brick-red color. This step cooks off the raw taste of the paste and deepens its umami flavor.
3. Deglaze with Wine: Pour the entire bottle of red wine into the pot. Bring it to a simmer, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. This is where immense flavor is hiding. Let the wine simmer and reduce by about half, which should take 8-10 minutes. This will cook off the harsh alcohol flavor and concentrate the wine’s rich notes.
4. Add Broth and Herbs: Pour in the beef broth. Add the sprigs of thyme and rosemary, the bay leaves, and the entire head of garlic. Stir everything together and bring the liquid to a gentle simmer.

Phase 3: The Slow Braise

1. Return Ribs to the Pot: Carefully nestle the seared short ribs back into the pot, bone-side up if possible. The braising liquid should come about three-quarters of the way up the sides of the ribs. They should be mostly submerged but not floating.
2. Braise in the Oven: Cover the Dutch oven with its tight-fitting lid and transfer it to your preheated 325°F oven.
3. Cook Low and Slow: Let the ribs braise for 3 to 4 hours. The goal is “fork-tender.” You can check for doneness at the 3-hour mark. The meat should be exceptionally tender, pulling away from the bone easily with a fork. If it still feels tough, return it to the oven and check again every 30 minutes. Patience is key.

Phase 4: Finishing the Dish and Making the Sauce

1. Rest the Ribs: Once the ribs are perfectly tender, carefully remove the Dutch oven from the oven. Gently transfer the short ribs to a clean plate or platter and tent with foil to keep warm.
2. Strain the Sauce: Place a fine-mesh sieve over a large bowl or a clean saucepan. Pour the braising liquid through the sieve to strain out all the cooked vegetables, herbs, and other solids. You can gently press on the solids with the back of a spoon to extract all the liquid, then discard them. Squeeze the soft, roasted garlic cloves out of their skins and into the strained sauce; they will melt right in.
3. Skim the Fat: Let the strained sauce sit for about 10 minutes. The fat will rise to the top. Use a large, shallow spoon to carefully skim as much of the fat off the surface as possible. For an even more thorough result, you can refrigerate the sauce for an hour until the fat solidifies on top, making it very easy to remove.
4. Reduce and Finish the Sauce: Place the skimmed sauce in a saucepan over medium heat. Bring it to a simmer and let it reduce for 10-15 minutes, or until it has thickened to your desired consistency and the flavor is concentrated. It should be thick enough to coat the back of a spoon. For a final touch of richness and a glossy sheen, turn off the heat and whisk in the 2 tablespoons of cold butter until it’s fully incorporated.
5. Serve: Serve the warm short ribs whole or shredded, generously ladled with the luxurious red wine sauce.

Nutrition Facts

Please note these are estimates and can vary based on the fat content of the ribs and specific ingredients used.

• Servings: 4-6 servings
• Calories per Serving: Approximately 800-1000 kcal (This is a rich, decadent dish)

Preparation Time

While the total time is long, the active time is relatively short, making it a perfect weekend project.

• Prep Time: 25 minutes
• Cook Time: 3.5 – 4.5 hours
• Total Time: 4 – 5 hours (mostly hands-off)

How to Serve Braised Beef Short Ribs

Serving these short ribs with the right accompaniment is key to creating a balanced and unforgettable meal. The goal is to have something soft and starchy to soak up every last drop of the incredible sauce.

• Classic Starchy Bases:
  • Creamy Mashed Potatoes: The ultimate classic pairing. The fluffy, buttery potatoes are the perfect vessel for the rich sauce.
  • Soft Polenta: Creamy, cheesy polenta provides a beautiful, smooth texture that contrasts wonderfully with the tender, shredded beef.
  • Wide Egg Noodles: Thick pappardelle or tagliatelle tossed in a little butter and parsley is a fantastic pasta option.
  • Pearl Couscous or Risotto: A simple Parmesan risotto or herbed pearl couscous also works beautifully.
• Complementary Vegetable Sides:
  • Roasted Root Vegetables: Carrots, parsnips, and Brussels sprouts roasted until tender and caramelized.
  • Sautéed Green Beans with Almonds: A simple, crisp green vegetable provides a welcome freshness.
  • Glazed Carrots: Carrots glazed with a little butter and honey or maple syrup.
  • Simple Green Salad: A salad with a sharp, acidic vinaigrette helps cut through the richness of the dish.
• Finishing Touches and Garnishes:
  • Fresh Parsley: A sprinkle of chopped fresh flat-leaf parsley adds a pop of color and freshness.
  • Gremolata: For a truly elevated, cheffy touch, make a simple gremolata by mixing chopped fresh parsley, lemon zest, and minced garlic. Sprinkle it over the top just before serving for a vibrant burst of flavor that cuts through the richness.

5 Additional Tips for Flawless Short Ribs

1. Choose the Right Cut: Insist on “English-cut,” bone-in short ribs. The bone adds an immense amount of flavor and collagen to the braising liquid as it cooks, resulting in a richer, more gelatinous sauce. Look for ribs with a good amount of meat on them and decent marbling.
2. Don’t Skip the Sear: Searing the meat is not about cooking it through; it’s about creating flavor. The high heat creates the Maillard reaction, a chemical process that forms a deep brown, complex-tasting crust on the meat. This crust then contributes its flavor to the entire dish when you deglaze the pan. A pale, grey short rib will result in a sauce that lacks depth.
3. Low and Slow is the Only Way: Braising is a game of patience. Do not be tempted to crank up the oven temperature to speed things up. A low, slow cooking process (around 325°F) is essential for gently breaking down the tough connective tissues and collagen in the meat, which is what makes it melt-in-your-mouth tender.
4. Make It a Day Ahead: Braised short ribs are one of those magical dishes that are even better the next day. This allows the flavors to meld and deepen overnight. It also makes skimming the fat incredibly easy: just refrigerate the entire pot. The fat will solidify into a hard cap on top that you can lift right off. Then, simply reheat the ribs gently on the stovetop.
5. Balance the Sauce: A great sauce is all about balance. The rich beef, full-bodied wine, and savory stock need a counterpoint. The tomato paste provides umami and a touch of acidity. If, after reducing your sauce, it still tastes a little flat, a tiny squeeze of lemon juice or a very small splash of balsamic vinegar at the very end can brighten all the flavors without being detectable itself.

Frequently Asked Questions (FAQ)

1. Can I make this recipe with boneless short ribs?
Yes, you can, but it’s not ideal. The bones are a major source of flavor, gelatin, and body for the sauce. If you use boneless short ribs, the cooking time will be slightly shorter (check for tenderness after about 2.5 hours), and your final sauce may not be as rich. If you must use boneless, consider using a high-quality, gelatin-rich beef stock to compensate.

2. I don’t have a Dutch oven. What can I use instead?
A Dutch oven is perfect because it can go from stovetop to oven, but any heavy-bottomed, oven-safe pot with a tight-fitting lid will work. A large stockpot or a deep, oven-safe casserole dish are good alternatives. If your pot doesn’t have an oven-safe lid, you can cover it tightly with a double layer of heavy-duty aluminum foil before placing it in the oven.

3. Can I make these short ribs in a slow cooker or Crock-Pot?
Absolutely! A slow cooker is perfect for braising. You will still need to do the initial steps on the stovetop in a separate skillet: sear the ribs and sauté the aromatics/deglaze the pan. Then, transfer the seared ribs and the sauce mixture to your slow cooker. Cook on LOW for 8-10 hours or on HIGH for 4-5 hours. The meat should be completely tender. You will still need to strain and reduce the sauce on the stovetop at the end to thicken it.

4. My sauce is too thin after braising. How can I thicken it?
The best method is reduction. After straining the sauce and skimming the fat, simply simmer it in a saucepan on the stovetop until it reduces and thickens to your liking. This concentrates the flavor beautifully. If you’re short on time, you can also make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisking it into the simmering sauce until it thickens.

5. How do I store and freeze leftovers?
Leftover short ribs are fantastic! Store them in an airtight container, submerged in their sauce, in the refrigerator for up to 4 days. They also freeze exceptionally well. Let them cool completely, then place them in a freezer-safe container or zip-top bag with their sauce and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a pot on the stovetop.

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