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Home » Dinners & Main Course » Braised Short Ribs

Braised Short Ribs

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
January 31, 2023
4.75 from 4 votes


Last Updated January 31, 2023 | 0 Comments

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Braised Short Ribs Pinterest pin image
Braised Short Ribs Pinterest pin image

Incredible Red Wine Braised Short Ribs so tender they fall from the bone and melt in your mouth. Comforting, delicious, and so flavorful, the best part of braised beef short ribs is how easy they are to make!

Large white dutch oven filled with tender cooked braised beef short ribs with a red wine beef gravy.

Nothing compares to tender, soft, melt-in-your-mouth meat. Cooked in a savory red wine sauce, these incredibly delicious braised short ribs are so easy to make, they practically cook themselves. It’s the perfect meal for special occasions, Sunday dinners, and holidays.

What is braising?

The word “braising” may sound fancy and complicated, but it’s really just a word to describe a two-part cooking method. The first part starts with pan searing (dry heat), followed by slow cooking in liquid (wet heat), usually using a Dutch oven or slow cooker. It is similar to stewing, but with braising, less liquid is used, and typically the meat isn’t entirely submerged.

Wood cutting board with uncooked beef short ribs.

Ingredients

  • Short ribs
  • Olive oil
  • Mirepoix (onions, celery, carrots)
  • Fresh garlic
  • Tomato paste
  • Beef broth
  • Dry red wine (like a Cabernet Sauvignon or Pinot Noir)
  • Fresh thyme
  • Bay leaves

What are short ribs?

The main thing to remember about short ribs is that they come from the brisket, chuck, plate, or rib areas of the beef animal. Bone-in is more flavorful, but you can also purchase boneless beef short ribs. The meat from these areas is used heavily by the cow, which means that they are less tender but more flavorful. The key to buttery soft short ribs is slowly cooking the meat.

Ingredients needed to make braised short ribs set aside in individual serving bowls.

How to Make Braised Short Ribs

1. Preheat the oven to 325 degrees Fahrenheit and season all sides of the short ribs with salt and black pepper.

2. Add the oil to a large Dutch oven or oven-safe pot set over medium-high heat. Add as many short ribs to the pot that will fit comfortably without crowding the pan. Sear the short ribs for one minute per side, then remove to a clean plate and repeat until all the short ribs have been seared on all sides.

3. Set all of the seared ribs aside. Return the same pot or Dutch oven to the medium heat.

Three beef short ribs browning in a large white Dutch oven.

4. Add the carrots, celery, onion, garlic, tomato paste, salt and pepper to the pot and sauté for 5-10 minutes, or until the vegetables are slightly softened.

5. Stir in the beef broth and red wine, mixing well to combine with the veggies. Bring it to a simmer and allow it to cook for about five minutes.

6. Return the seared short ribs back to the pot and add the fresh thyme and bay leaves. Cover the pot – but leave the lid slightly ajar to allow ventilation– and transfer to the oven.

7. Slowly cook the ribs for approximately 3-4 hours, or until the meat is tender and falling off the bone.

Step-by-step images showing how to make braised beef short ribs in a large white Dutch oven.

8. Remove the pot from the oven and very carefully take out the ribs. Strain the broth into a large bowl.

9. Option 1 – transfer the broth to a large pan and simmer gently until desired thickness is reached (this is if you desire a more concentrated red wine reduction). Option 2– Transfer the strained broth to the refrigerator for at least 3 hours to overnight. Once the fat on top of the broth has hardened, carefully remove and discard it. Then reheat the broth in a pan on low heat until it has thickened.

10. Return the ribs to the pan with the simmering red wine sauce and cook for an additional 5 minutes. Serve immediately over mashed potatoes or polenta, if desired.

Step-by-step images showing how to make braised beef short ribs in a large white Dutch oven.

Tips

  • When shopping for short ribs, look for the meatiest, thickest ones (or ribs that are at least 1 1/2 inches thick.)
  • Sear your meat. Remember, this is part one of braising, as it helps get the most flavor out of the short ribs and into the sauce.
  • Hold on to any leftovers! They taste even better the next day.
Large white dutch oven filled with tender cooked braised beef short ribs with a red wine beef gravy.

Make-Ahead and Storage

Storage: Keep leftovers stored in an airtight container and in the refrigerator for up to 3-4 days.

Reheating: Allow frozen leftovers to thaw overnight in the refrigerator before reheating. Reheat in a 350°F oven until warmed through, or gently reheat in a large Dutch oven set over medium-low heat on the stovetop.

Freezing: Freeze leftover braised short ribs in freezer-safe containers for up to 3 months. You may also freeze just the sauce to serve over steak or pork later.

White serving plate topped with mashed potatoes and a cooked beef short rib with gravy.

How to Serve Beef Short Ribs

I like to serve this braised beef short ribs recipe in shallow bowls with either buttery mashed potatoes or creamy polenta, but any side dish that sops up the irresistible red wine braising liquid will work. Usually, I’ll add a side of roasted asparagus, zucchini, or broccoli.

More Beef Recipes

  • Guinness Beef Stew
  • Vegetable Beef Soup
  • Beef Stew Recipe
  • Roast Beef Tenderloin Recipe with Red Wine Sauce
  • The Best Beef Barley Soup
  • Instant Pot Beef Stew

If you try making this Braised Beef Short Ribs Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Fork with a chunk of beef short rib hovering above a white plate topped with mashed potatoes and braised beef short ribs.
Large white dutch oven filled with tender cooked braised beef short ribs with a red wine beef gravy.

Braised Short Ribs

4.75 from 4 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Incredible Red Wine Braised Short Ribs so tender they fall from the bone and melt in your mouth. Comforting, delicious, and so flavorful, the best part of braised beef short ribs is how easy they are to make!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 20 mins
Cook Time 30 mins
Bake Time 4 hrs
Total Time 4 hrs 50 mins
Course Beef, Dinner, Main Course
Cuisine American
Servings 5 servings
Calories 444 kcal

Ingredients
  

  • 3 pounds bone-in beef short ribs (about 7-8 ribs) - with the silver skin removed and any excess fat trimmed
  • 1 tablespoon olive oil
  • 3 large carrots - peeled and cut into ½-inch pieces
  • 3 ribs celery - cut into ½-inch pieces
  • 1 large white or yellow onion - diced
  • 3 cloves garlic - minced
  • 2 tablespoon tomato paste
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 cups low-sodium beef broth
  • 1 cup dry red wine - like a Cabernet Sauvignon or Pinot Noir
  • 5-6 sprigs fresh thyme
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Instructions
 

  • Preheat the oven to 325°Fahrehheit.
  • Remove the ribs and pat dry with a paper towel. Season generously with salt and black pepper.
  • Set a large oven-safe pot or Dutch oven over medium-high heat. Add the oil and swirl to coat the entire surface of the pan. Working in batches, sear the short ribs for approximately one minute per side, being careful not to overcrowd the pan.
  • Remove the seared ribs from the pan and set aside. Repeat until all of the short ribs have been seared.
  • Return the same oven-safe pot or Dutch oven to medium heat. Add the carrots, celery, onion, garlic, tomato paste, salt and black pepper, mixing well to combine. Cook for 5-8 minutes, or until the vegetables have softened slightly.
  • Pour in the beef broth and red wine. Bring to a simmer over medium heat. Simmer for about 5 minutes (reducing heat if necessary to prevent rapid boiling).
  • Return the seared short ribs to the pot with the vegetables and broth. Add the fresh thyme and bay leaves.
  • Cover the pot with a lid – slightly tilting the lid to allow a little ventilation – then transfer it to the preheated oven.
  • Braise the ribs for 3-4 hours, or until the meat is tender and falling off the bone.
  • Remove the pot from the oven and carefully remove the ribs to a clean plate. Strain the broth into a bowl and refrigerate for at least 2-3 hours, separating the fat from the beef broth. Once the fat has hardened and separated, remove the fat and discard (optional).
  • Reheat the broth in a pan on low heat and simmer until it has thickened then add the ribs back to the sauce and cook for an additional 5 minutes.
  • Serve over yummy mashed potatoes or creamy polenta.

Jessica’s Notes

  • Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.

Nutritional Information

Calories: 444kcal | Carbohydrates: 8g | Protein: 41g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 117mg | Sodium: 851mg | Potassium: 1173mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1498IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Braised Beef Short Ribs, Braised Short Ribs, Braised Short Ribs Recipe, Red Wine Braised Beef Short Ribs
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

53 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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