The Best Homemade Braised Short Ribs Recipe

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What You’ll Love About This Recipe

This braised short ribs recipe is a game-changer for cozy dinners, delivering rich flavors with minimal fuss. You’ll love how tender the meat gets, falling right off the bone after hours of slow cooking.

Flavor-packed goodness – A mix of herbs, wine, and veggies creates a sauce so good, you’ll want to lick the spoon.

Easy to make – Just sear, simmer, and let the oven do the work while you relax.

Comfort food at its best – Perfect for impressing guests or treating yourself to a hearty, satisfying meal.

Recipe

Indulge in the rich and hearty flavors of homemade braised short ribs, a classic dish that’s perfect for comfort food lovers. This recipe delivers tender, fall-off-the-bone meat with a deeply flavorful sauce.

Ingredients:

4 lbs beef short ribs, bone-in
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups red wine
3 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

Instructions:

Preheat the oven to 325°F (163°C).
Season the short ribs generously with salt and pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 4-5 minutes per side. Remove and set aside.
In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes.
Add the garlic and tomato paste, stirring for 1 minute until fragrant.
Pour in the red wine, scraping any browned bits from the bottom of the pot. Cook until the wine is reduced by half, about 5 minutes.
Add the beef broth, thyme, rosemary, and bay leaves. Return the short ribs to the pot, ensuring they are mostly submerged.
Cover the pot and transfer it to the oven. Braise for 2.5-3 hours, or until the meat is tender and falls off the bone.
Remove the short ribs from the pot. Strain the sauce if desired, or serve as is. Discard the herb sprigs and bay leaves.
Serve the short ribs with the sauce, paired with mashed potatoes, polenta, or crusty bread.

Notes:

For a thicker sauce, simmer it on the stove after braising until it reaches your desired consistency.
This dish can be made a day ahead, as the flavors deepen over time.

Equipment:

– Large Dutch oven or oven-safe pot

Time:

Prep time: 20 minutes

Cooking time: 3 hours

Cuisine:

American

Serving:

4-6 servings

Nutrition

This recipe provides a hearty and flavorful dish with a balance of nutrients. Below is the nutrition information per serving.

Calories: 480

Total Fat: 32g

Saturated Fat: 12g

Cholesterol: 105mg

Sodium: 680mg

Total Carbohydrate: 12g

Dietary Fiber: 2g

Sugars: 4g

Protein: 34g

What To Serve With It

I love serving my braised short ribs with creamy mashed potatoes—they soak up the rich sauce perfectly. A side of roasted veggies, like carrots and Brussels sprouts, adds a nice crunch and balances the dish. Trust me, this combo turns a simple meal into something special.

Mashed Potatoes Pairing

When I’m serving up tender braised short ribs, I always reach for creamy mashed potatoes as the perfect side. They’re rich, smooth, and soak up the ribs’ savory juices like a dream. For the best results, I swear by using unsalted butter—it lets me control the flavor perfectly. I season generously with kosher salt, freshly cracked pepper, and a hint of garlic powder for depth. Sometimes, I add a splash of cream or warm milk to make them extra silky. Trust me, once you’ve paired these with short ribs, you’ll never want to eat them any other way!

Roasted Vegetables Combo

Though braised short ribs are hearty and flavorful all on their own, adding a vibrant roasted vegetable combo as a side can really round out the meal. I love tossing seasonal vegetable pairings like carrots, parsnips, and Brussels sprouts with olive oil, salt, and pepper for a simple yet delicious side. My oven roasting tips? Spread them in a single layer on a baking sheet and roast at 425°F until tender and caramelized. The natural sweetness of the veggies complements the rich ribs perfectly. Don’t be afraid to mix it up—seasonal produce keeps things fresh and exciting!