The Best Homemade Short Ribs Recipe

I’ve always believed that the best meals come from patience and simplicity, and short ribs are no exception. When done right, they’re tender, flavorful, and utterly comforting. I’ll guide you through the steps to achieve that perfect balance of richness and depth, from searing to braising, with a few tricks to elevate the dish. The result? A meal that feels both indulgent and effortless, leaving you wondering why you didn’t try this sooner.

Recipe

I can confidently say these homemade short ribs are the ultimate comfort food you’ll want to make again and again. Slow-cooked to perfection, they’re melt-in-your-mouth tender, with a rich, savory sauce that’s packed with depth and warmth.

The secret? A mix of bold red wine, aromatic herbs, and a touch of honey for the perfect balance of sweet and savory.

Whether you’re hosting a cozy dinner or just treating yourself, this recipe is a game-changer. Trust me, once you take that first bite—you’ll be hooked. And don’t worry, it’s way easier to make than it looks!

Ingredients

For the ultimate homemade short ribs, the right ingredients are key to achieving that rich, fall-off-the-bone tenderness and deep, savory flavor. Here’s what you’ll need, with some insider tips to make sure your dish shines:

For the Short Ribs:

• 3-4 pounds bone-in beef short ribs (bone-in adds more flavor and helps keep the meat moist)
• 2 tablespoons olive oil (for searing—don’t skip this step, as it builds a flavor foundation)
• Salt and freshly ground black pepper (season generously to enhance the meat’s natural taste)

For the Braising Liquid:

• 1 large onion, diced (yellow or white works best for sweetness)
• 3-4 garlic cloves, minced (fresh garlic is non-negotiable for depth of flavor)
• 2 cups beef broth (use high-quality broth for a richer result)
• 1 cup red wine (a dry variety like Cabernet Sauvignon or Merlot adds complexity)
• 2 tablespoons tomato paste (this thickens the sauce and adds umami)
• 2-3 sprigs fresh thyme (dried works in a pinch, but fresh is ideal for aromatic flavor)
• 1-2 bay leaves (a subtle but essential background note)

Optional Elevators:

• 1-2 carrots, chopped (adds sweetness and texture)
• 1 celery stalk, chopped (for extra depth and balance)
• 1 tablespoon soy sauce (a chef’s secret for umami boost)

*Pro Tip:* If you don’t have red wine, swap it with more beef broth or even balsamic vinegar diluted with water. Fresh herbs are worth the effort, but dried thyme and bay leaves can work if needed.

For a richer sauce, consider adding a splash of Worcestershire sauce or a teaspoon of fish sauce—trust me, it’s a game-changer!

How to Make the Best Braised Beef Short Ribs

• Season the short ribs generously with salt and pepper. Let them sit at room temperature for about 30 minutes. This helps the seasoning penetrate the meat and guarantees even cooking.
• Preheat the oven to 325°F (163°C). A lower oven temperature allows the short ribs to braise slowly, breaking down tough collagen into tender, melt-in-your-mouth goodness.
• Sear the short ribs on all sides in a hot, oiled Dutch oven or heavy skillet. This step builds a rich, flavorful crust. Make sure the pan is hot enough to hear a sizzle when the meat hits it—this prevents sticking.
• Remove the ribs and sauté chopped onions, carrots, and celery in the same pot. Cooking the aromatics in the leftover fat adds depth of flavor. Stir occasionally until softened and lightly browned.
• Deglaze the pot with red wine, scraping up any browned bits stuck to the bottom. These bits are packed with flavor and will enrich the sauce. Let the wine reduce by half to concentrate its taste.
• Add beef broth, tomato paste, garlic, thyme, and bay leaves. Stir to combine, then return the short ribs to the pot. The liquid should come about halfway up the ribs—add more broth if needed.
• Cover the pot tightly with a lid or foil and transfer to the oven. Braise for 2.5 to 3 hours, checking halfway through to confirm the liquid hasn’t evaporated too much.
• The meat is done when it’s fork-tender and pulls away easily from the bone.
• Remove the ribs from the pot and strain the braising liquid. Skim off excess fat, then simmer the liquid on the stovetop until it thickens into a glossy sauce.
• Serve the short ribs with the reduced sauce. Pair with mashed potatoes or creamy polenta for a comforting, complete meal.

*Pro Tip: Short ribs taste even better the next day! Make them ahead and reheat gently to let the flavors deepen.*

*Watch-Out: Avoid boiling the liquid while braising—simmering gently secures the meat stays tender.*

Nutrition

This homemade short ribs recipe offers a delightful combination of rich flavors and essential nutrients. Below is the nutritional breakdown per serving.

Chef Tips

Making the most of your homemade short ribs isn’t just about the ingredients—it’s also about technique. I always sear the ribs first to lock in flavor and guarantee a rich crust.

Slow-cook them at low heat for tenderness, and don’t rush it—patience pays off. Deglaze the pan with wine or broth for a deeper sauce.

Finally, let them rest before serving for maximum juiciness.