I’ve spent years perfecting my braised short ribs recipe, and I’m convinced it’s the best out there. The key is patience—letting the meat slowly cook until it’s fall-off-the-bone tender, infused with rich flavors from red wine, aromatics, and herbs. There’s a trick to getting the sauce just right, but I’ll save that for later. If you want ribs that impress every time, this method won’t disappoint.
Recipe
If you’re looking for a dish that’s rich, tender, and absolutely packed with flavor, these homemade braised short ribs are about to become your new go-to. They’re the kind of meal that feels indulgent yet approachable, perfect for impressing guests or treating yourself on a cozy night in.
The secret? A slow-braising process that transforms tough ribs into melt-in-your-mouth perfection, paired with a deeply flavorful sauce made with red wine, garlic, and fresh herbs.
I’ve made this recipe countless times, and it never fails to deliver—each bite is a perfect harmony of savory, sweet, and umami with a sauce so good you’ll want to lick the plate. Trust me, once you try this, you’ll wonder why you ever ordered short ribs at a restaurant. Let’s get cooking!
Ingredients
The secret to fall-off-the-bone braised short ribs lies in the quality of your ingredients—don’t cut corners here. Opt for well-marbled, bone-in ribs for maximum flavor and tenderness.
A few pantry staples transform into a rich, velvety sauce that’ll have everyone asking for seconds.
For the Short Ribs:
- 3 lbs bone-in beef short ribs (English-cut preferred—they sear better and stay juicier)
- Kosher salt & freshly ground black pepper (be generous; this is your flavor foundation)
- 2 tbsp olive oil (or bacon fat for extra depth)
Aromatics & Sauce Base:
- 1 large yellow onion, diced (white onions work, but yellow add sweetness)
- 3 garlic cloves, minced (smash them first to release more flavor)
- 2 carrots, chopped (no need to peel—just scrub)
- 2 celery stalks, chopped (leaves included for extra herbaceous notes)
- 2 tbsp tomato paste (buy the tube kind—it lasts forever and packs umami)
- 1 cup dry red wine (Cabernet or Pinot Noir; skip “cooking wine”—it’s too salty) *Substitute:* 1 cup beef broth + 1 tbsp balsamic vinegar
Braising Liquid:
- 3 cups beef stock (homemade or low-sodium; boxed is fine)
- 2 sprigs fresh thyme (or 1 tsp dried, but fresh is ideal)
- 1 bay leaf (remove it before serving—it turns bitter over time)
Finishing Touches:
- 1 tbsp unsalted butter (stirred in at the end for silkiness)
- Fresh parsley, chopped (optional, but adds a pop of color and freshness)
Pro Tip:
If you’re short on time, use an Instant Pot—but sear the ribs first for that essential caramelized crust.
For extra richness, toss in a few dried porcini mushrooms with the braising liquid.
How to Make the Best Recipe Naming Guidance
1. Prep the ribs: Pat dry with paper towels and season generously with salt and pepper. This guarantees a good sear and locks in flavor.
*Pro Tip:* Let the ribs sit at room temperature for 30 minutes before cooking for even seasoning.
2. Sear the ribs: Heat oil in a heavy pot or Dutch oven over medium-high heat. Brown the ribs on all sides, working in batches to avoid overcrowding.
*Watch Out:* Don’t rush this step—proper browning builds depth of flavor.
3. Sauté aromatics: Add diced onions, carrots, and celery to the pot. Cook until softened, scraping up any browned bits from the bottom.
*Why It Matters:* Those bits (fond) add richness to the braising liquid.
4. Deglaze: Pour in red wine, stirring to loosen any remaining fond. Simmer until reduced by half.
*Time-Saving Trick:* Use beef broth if you don’t have wine, but add a splash of vinegar for acidity.
5. Add liquids and herbs: Stir in beef broth, tomato paste, garlic, thyme, and bay leaves. Return the ribs to the pot, making sure they’re mostly submerged.
*Flexibility:* No fresh herbs? Use ½ tsp dried thyme per sprig.
6. Braise low and slow: Cover and transfer to a 325°F oven. Cook for 2.5–3 hours until the meat is fork-tender.
*Visual Cue:* The ribs should pull apart easily but not fall apart completely.
7. Skim and reduce: Remove ribs and strain the liquid. Skim off excess fat, then simmer the liquid to thicken into a glossy sauce.
*Pro Tip:* Chill the liquid briefly to make fat removal easier.
8. Serve: Return ribs to the sauce to warm through. Garnish with fresh herbs and serve over mashed potatoes or polenta.
*Watch Out:* Let ribs rest in the sauce for 10 minutes to absorb maximum flavor.
Nutrition
Nutritional information may vary based on portion sizes and specific ingredients used. Below is an approximate breakdown per serving.
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 25 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 800 mg |
Chef Tips
For the most tender short ribs, I always sear them first—it locks in flavor and creates a rich base for braising. I use a heavy-bottomed pot for even heat and deglaze with red wine or broth to lift the browned bits.
Cooking low and slow guarantees melt-in-your-mouth texture. I skim the fat before serving and let the ribs rest to keep them juicy.
Adjust seasoning at the end for balance.
