These Braised Beef Short Ribs are so tender you can eat them with a spoon. The sauce has a deep, rich flavor and your house will smell amazing while it's cooking. Minimal hands-on time with a deep, rich sauce that rivals even the finest restaurants!
Slow-cooked in red wine, garlic, and fresh herbs until they're fall-off-the-bone tender, they're rich, comforting, and full of deep, complex flavor. The best part? They look and taste like something you'd order at a high-end restaurant, but they're surprisingly easy to make at home.
This is my go-to recipe for Christmas dinner, New Year's Eve, Valentine's Day, or any time I want a restaurant-worthy main dish without spending the entire day in the kitchen. The oven does most of the work, and it fills my home with the most incredible smells while prepping sides or enjoying a glass of wine!
I make two show-stopping main dishes for the holidays: braised beef short ribs and a standing rib roast. Both are perfect when served over creamy mashed potatoes.
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Ingredients
- 6 lbs beef short ribs (bone-in is best, but boneless also works)
- 2 tablespoons canola oil (or any neutral-flavored cooking oil with a high smoke point)
- 3 medium onions, chopped
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- ¼ cup all-purpose flour
- 1 tablespoon tomato paste
- 1 bottle (750 ml) dry red wine, such as Cabernet Sauvignon, Merlot, or Malbec - it doesn't need to be expensive, but choose one you'd enjoy drinking
- 32 oz beef stock (preferably low-sodium so you can better control the amount of salt)
- 1 head of garlic, top sliced off to expose the cloves
- A large handful of fresh herbs (parsley, thyme, oregano, rosemary; a few sprigs each)
- 1 bay leaf
- Coarse salt and freshly ground black pepper, to taste
Braising in the Oven Instructions (Recommended)
- Season the short ribs: Pat the ribs dry with paper towels. Season generously on all sides with coarse salt and freshly ground black pepper. Let them sit at room temperature for about 30 minutes while you prepare the rest of the ingredients. Preheat your oven to 350°F.
- Sear the ribs: Heat the cooking oil in a large, heavy-bottomed Dutch oven over medium-high to high heat. Working in batches to avoid overcrowding, sear the short ribs on all sides until deeply browned (about 2-3 minutes per side). Transfer the browned ribs to a plate.
- Cook the vegetables (mirepoix): Add the onions, carrots, and celery to the pot. Cook, stirring occasionally, until the onions are soft and golden, about 5-6 minutes. Scrape up any browned bits from the bottom (these add a lot of flavor to the sauce).
- Add tomato paste and flour: Sprinkle the flour over the vegetables and stir until coated. Add the tomato paste and cook for 2-3 minutes, stirring often, to caramelize and concentrate the flavor.
- Deglaze with the wine: Pour in a splash of red wine and stir to release any remaining browned bits. Add the rest of the wine and let it simmer for 2-3 minutes to slightly reduce.
- Add the stock, garlic, and herbs: Return the short ribs (and any accumulated juices) to the pot. Add the beef stock, head of garlic, fresh herbs, and bay leaf. The liquid should come about halfway up the sides of the ribs (add more stock if needed).
- Braise in the oven: Bring the pot to a gentle boil on the stovetop. Cover with a tight-fitting lid and transfer to the oven. Cook for 3-3 ½ hours, or until the short ribs are fork-tender and falling off the bone.
- Make the sauce: Carefully transfer the ribs to a platter and tent them loosely with foil. Strain the cooking liquid into a fat separator or through a fine-mesh sieve, discarding the solids (you can now snack on the veggies). Skim off any excess fat. Return the strained liquid to the pot and simmer over medium heat until reduced by about one-third, which will create a rich, delicious sauce. Taste it and adjust seasoning with salt and pepper.
- Serve: Serve the short ribs over mashed potatoes, polenta, or mashed cauliflower, spooning plenty of sauce over the top. Garnish with extra fresh herbs.
Slow Cooker Method
- Follow Steps 1-5 as written (sear ribs, cook vegetables, add flour/tomato paste, deglaze with wine).
- Transfer everything to the slow cooker instead of returning ribs to the Dutch oven.
- Add beef stock, garlic, herbs, and bay leaf.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the ribs are fork-tender.
- Strain, reduce, and finish sauce as written in Step 8 (do this on the stovetop for best results).
Instant Pot Method
Make sure your Instant Pot is large enough to hold all of the ingredients! You may need to cook in batches or cut the recipe in half.
- Use the Sauté setting to sear the ribs (Step 2) and cook vegetables/tomato paste (Steps 3-4).
- Deglaze with wine and scrape up all browned bits, then add the beef stock, garlic, herbs, and bay leaf.
- Cancel Sauté mode, secure lid, and set to Manual/Pressure Cook for 45 minutes at high pressure.
- Allow a 15-minute natural release, then quick release any remaining pressure.
- Strain, reduce, and finish sauce on Sauté mode until thickened.
Making braised beef short ribs may seem like a process, but every step is simple, and the incredible smell that fills your home will make it all worthwhile.
Substitutions
I don't recommend making substitutions for braised beef short ribs, as the ingredient list is short, and each one is essential to the dish's rich flavor. But if you need to make a few adjustments, here are some options:
- Beef Short Ribs: Boneless short ribs (slightly less rich but still tender and flavorful), beef chuck roast (cut into large chunks; similar texture and flavor once braised), or beef shank or oxtail (cooking time may be slightly longer).
- Red wine: Beef broth + 2 tablespoons balsamic vinegar (for a wine-free version).
- Non-alcoholic red wine: Same flavor profile without the alcohol.
- Beef stock: Chicken or vegetable stock: Much different flavor and won't be nearly as rich.
- Herbs: If fresh isn't available, use about ⅓ the amount of dried thyme, rosemary, oregano, and parsley. Again, it won't be nearly as delicious!
- Canola oil: Vegetable oil, avocado oil, or grapeseed oil will all work.
- Vegetables (Onion, Carrot, Celery): Leeks, fennel, or parsnips (swap in part or all for a twist on the traditional mirepoix).
Equipment Needed
- Large dutch oven: This is perfect for searing the short ribs and braising them in the oven. A heavy-bottomed pot holds heat well and allows for more even cooking.
- Tongs: For turning and removing the ribs without piercing the meat too much.
- Cutting board & sharp chef's knife: To chop the onions, carrots, and celery.
- Wooden spoon or silicone spatula: For stirring the vegetables and scraping up browned bits from the pot.
- Measuring cups and spoons: To measure flour, tomato paste, and seasonings.
- Gravy separator (optional but recommended): Makes it really easy to remove excess fat from the sauce.
- Fine mesh strainer: For straining the sauce before reducing.
Storage and Reheating
Storage
Refrigerator: Store the cooled short ribs and sauce in an airtight container in the fridge for up to 5 days. For the best results, keep the meat and sauce together so the ribs stay moist.
Freezer: Braised short ribs freeze exceptionally well. Place portions (with sauce) in freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Oven: Place the short ribs in an oven-safe dish, cover it with foil, and reheat at 350°F for 20-30 minutes, or until it's completely warmed through. Add a splash of beef broth or water if needed to loosen the sauce.
Stovetop: Warm the ribs in a saucepan over medium-low heat, stirring occasionally until they're heated through.
Microwave: (Not recommended for the best texture, but works in a pinch) Heat in 1-minute intervals on medium power, spooning the sauce over the ribs after each minute to keep them from drying out.
Make-Ahead Tip: These braised beef short ribs taste even better the next day, after the flavors have melded. Simply refrigerate overnight and reheat them gently before serving.
Frequently Asked Questions
What are braised beef short ribs?
Braised beef short ribs are a cut of beef taken from the short portion of the rib bone, cooked low and slow in liquid (often wine or broth) until the meat becomes incredibly tender and flavorful. They can be bone-in or boneless, though bone-in is what I recommend for a richer flavor.
What does braised short rib taste like?
They have a deep, beefy flavor with rich, savory notes from the braising liquid. The slow cooking makes the meat melt-in-your-mouth tender, and the sauce has hints of red wine, herbs, and garlic.
How long does it take for short ribs to be tender?
In the oven, short ribs typically take about 3 hours at a low temperature to become fork-tender. In a slow cooker, it can take 6-8 hours on low, while an Instant Pot can achieve tenderness in about 45-50 minutes under pressure (plus release time).
Can you overcook braised short ribs?
While they are forgiving, cooking them far beyond the point of tenderness can cause the meat to dry out or the sauce to become overly reduced. Keep an eye on them toward the end of cooking.
Can I make braised beef short ribs ahead of time?
They often taste even better the next day, and I always make them ahead of time for the holidays. Make the recipe as directed, let it cool, and refrigerate it overnight. Reheat it gently over medium to medium-low heat on the stove before serving.
Do I have to use red wine?
Red wine is a key flavor component, giving the sauce its depth and richness. If you prefer not to use alcohol, substitute with additional beef broth plus a tablespoon of balsamic vinegar, or use a non-alcoholic red wine.
Can I use boneless short ribs instead of bone-in?
Bone-in ribs have slightly more flavor, but boneless short ribs will still be tender and delicious.
What's the best cut: flanken or English-style short ribs?
English-style short ribs are preferred here for their thickness and presentation. Flanken-cut ribs are thinner and cook faster, so they're better for other styles of recipes.
How do I make the sauce thicker?
After straining and skimming the fat, simmer the sauce uncovered until it reduces further, or whisk in a teaspoon of cornstarch mixed with water for quick thickening.
Can I make this in a slow cooker or Instant Pot?
Yes, see the alternate cooking instructions above. Both methods will still give you tender, fall-off-the-bone results.
Related
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Pairings
These are my favorite dishes to serve with Braised Beef Short Ribs:
Red Wine Braised Beef Short Ribs
These red wine Braised Beef Short Ribs are so tender you can eat them with a spoon, with a rich, flavorful sauce that rivals even the finest restaurants.
Ingredients
- 6 lbs beef short ribs (give or take, doesn’t have to be exact)
- 2 tablespoon canola oil
- 3 medium onions, chopped
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- ¼ cup all-purpose flour
- 1 tablespoon tomato paste
- 1 bottle of dry red wine
- 32 oz beef stock (preferably low-sodium)
- a head of garlic, the top sliced off to expose the cloves
- a big handful of herbs (parsley, thyme, oregano, rosemary; a few sprigs of each)
- 1 bay leaf
- coarse salt and freshly ground black pepper
Instructions
- Season the ribs with coarse salt and freshly ground black pepper, then allow the short ribs to come up to room temperature (about 30 minutes). Preheat the oven to 350°F.
- Heat the oil in a large Dutch oven over high heat. Brown the short ribs, taking care not to overcrowd your pan (overcrowding will make your ribs steam rather than sear; do in as many batches as necessary to ensure that each rib has a small amount of space around it). Remove the ribs and set them aside.
- Add the onions, carrots, and celery to pot and cook them for a few minutes, stirring them occasionally, until the onions are soft. Scrape the bottom to release any browned bits from searing the meat.
- Sprinkle the flour over the vegetables and add the tomato paste. Str it well and cook a few minutes longer, stirring occasionally. Return the short ribs and any accumulated juices to the pot. Pour in the wine and beef stock (you can add a small amount first then scrape up any remaining bits stuck to the bottom of the pot, then add the rest). Add all the herbs to pot along with the garlic. Bring it to a boil, cover, and transfer it to the oven.
- Cook until the short ribs are tender, about 3 hours (they’re ready when they fall apart when you test them). Transfer the short ribs to a platter or a large serving bowl, and tent them with foil.
- Strain the sauce into a gravy strainer and remove the fat from surface. Place the gravy into a saucepan, bring it to a boil and keep it at a strong simmer until it's reduced by ⅓. Season to taste with salt and pepper.
- Serve the ribs over mashed potatoes or creamy polenta and top with gravy. If you're watching your carb intake, mashed cauliflower is also delicious.
Slow Cooker Method
- Follow Steps 1–5 as written (sear ribs, cook vegetables, add flour/tomato paste, deglaze with wine).
- Transfer everything to the slow cooker instead of returning ribs to the Dutch oven.
- Add beef stock, garlic, herbs, and bay leaf.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the ribs are fork-tender.
- Strain, reduce, and finish sauce as written in Step 8 (do this on the stovetop for best results).
Instant Pot Method
Make sure your Instant Pot is large enough to hold all of the ingredients! You may need to cook in batches or cut the recipe in half.
- Use the Sauté setting to sear the ribs (Step 2) and cook vegetables/tomato paste (Steps 3–4).
- Deglaze with wine and scrape up all browned bits, then add the beef stock, garlic, herbs, and bay leaf.
- Cancel Sauté mode, secure lid, and set to Manual/Pressure Cook for 45 minutes at high pressure.
- Allow a 15-minute natural release, then quick release any remaining pressure.
- Strain, reduce, and finish sauce on Sauté mode until thickened.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 977Total Fat: 65gSaturated Fat: 28gTrans Fat: 4gUnsaturated Fat: 37gCholesterol: 272mgSodium: 438mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 73g
This data was provided and calculated by Nutritionix. It was calculated based on 8 servings and includes all of the ingredients, even the ones that have been discarded after cooking (including the fat from the gravy).
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Barbie says
Wow! Just wow! At the risk of repeating other reviewers...this is the best short ribs with red wine recipe I have ever made or had! Truly restaurant quality. I am going to delete all my other recipes, lol. This is so rich and delicious! I pretty much made it as written except I only had fresh parsley and oregano, so I used dried rosemary & thyme. Also, I didn't have beef stock on hand, so I used salt-free chicken stock and added beef Better than Boullion, and I used 3/4 bottle of red wine. Today was our last day of holiday eating before getting back on our healthy plan, except my husband said, "uh... no, I want leftovers tomorrow." Ha ha. Enjoy and thank you Kristy.
Lauren says
You lost me on the ingredients list when you wrote canola oil!
Kristy Bernardo says
You're welcome to use any oil with a high smoke point.
Jules says
The BEST braised beef short ribs recipe I’ve ever made. Seriously so good! I’ve made them a few times now and they are delicious every single time.
Lisa Volkmer says
This recipe did not disappoint! We made these ribs twice now and each time they turned out perfect. We just spent 3 weeks eating our way through amazing restaurants in Germany and Spain….one star and three star Michelin’s included and my husband and I both agree these ribs would hold their own against any meal we enjoyed while traveling. Thank you for sharing this recipe.
Darian says
Best short rib recipe! My family can’t get enough of it, and it makes me feel like a real-life chef. Thank you for sharing!
The only thing I struggle with is separating the fat from the gravy - not a major problem, but couldn’t find it in your notes/blog section.
Roxanne says
I just need to start by thanking you for letting me make the absolute best dinner I think I have ever made, and I’m an amazing cook! OMG! The only thing I changed was using white wine instead of red, as I’m allergic to red, and let me tell you, it was absolutely AMAZING! We do keto, so we served this with a caramelized shallot, mashed cauliflower! Bless you!❤️
DDuellman says
I made these yesterday. Delicious!!! I will be putting them into regular rotation. I have one quibble with this recipe though. You call for six pounds of beef to make six servings. I only used three pounds of beef (I used the rest of the ingredients as written because I like a lot of sauce.) and the three pounds made six servings all by itself. We’re big eaters, so my opinion is that this recipe as written would make at least 12 servings. Also, might you consider changing the title of this recipe to Drunk Short Ribs? Holy moly, an entire bottle of wine? This meal was fantastic so I’m keeping the wine.
Marisa says
Great recipe. It turned out delicious for the most part. I would cut down on the flour and I accidentally added way too much tomato paste. Haha! It still turned out great. I just scooped some of the liquid out and watered it down and seasoned it a little more. The meat was extremely tender. I'd definitely make this again.
Kristin says
I made these today 02/18/2022 boy was I surprised when I went to our local butcher to pick up the 6 pounds of beef short-rib. A little over $60. WOW !
I followed the recipe exactly. It smells amazing as it cooks. Thank you for sharing the recipe.
Bonnie says
These are the very best short ribs! Five stars!!! Oh so tender! I have made these many times and they always turn out perfect. I follow the recipe exactly as written. The sauce is so delicious I serve it over mashed potatoes and you’ll want to lick your plate! if you are having company and want to make a dinner to impress your guests, this is the one to make! These short ribs, mashed potatoes, a green salad and crusty bread is the perfect meal!
Kristy Bernardo says
Thank you SO much, Bonnie! You made my day!
Jamie says
So excited to be making this today - perfect for a snowstorm! This is similar to a Christmas roast we make, but love trying this with short ribs.
Emily Foster says
I made this for Christmas and it was amazing! Instead of straining the gravy I used my immersion blender on the onion, carrot and celery, so thick and delicious. Will definitely be making this again!
Kelly says
In the oven now. Smells so darn good
Christopher N says
This is THE best short rib recipe ever. So tasty, so simple and unbelievably flavorful. I’ve tried 5 or 6 different recipes and the sauce always seems so overpowering. This was perfect and the meat was so tender. We made this with mashed sweet potato - oh so good! Thank you!
Kristy Bernardo says
Ohhh...mashed sweet potatoes sound wonderful! So happy you enjoyed it!
Nancy L. says
Great recipe but i need measurements for the ingredients!
Lisa says
Incredible! I used 3/4 bottle of red so I had a nice glass with dinner! I added some sliced leeks also with the fresh herbs.. so so so good. I loved that I did not have to add anything extra to make the gravy. Wish I could add a photo it all turned out that good!
Kay says
This is so good! It was my anniversary dinner for my husband and it was amazing!
Keara says
This was delicious! I only had boneless short ribs and 3/4 of a bottle of wine but followed everything exactly and it was wonderful! Meat was so tender after about 2.5 hours. Would definitely make it again!
Kristy Bernardo says
So glad to hear this, Keara! Thanks for taking the time to let me know!
Jenni sSentz says
The flavor was very good but way too much fat for my family.
Kristy Bernardo says
Hi Jenni! I wonder if your ribs were just extra fatty? That's the only ingredient I can think of that would affect this. I'm glad you enjoyed the flavor!
Nikki says
What size Dutch oven do you recommend for this recipe? Silly question but I’ve never used one before. This recipe sounds delicious!!
Kristy Bernardo says
Not a silly question at all! I use a fairly large one (I believe it's an 8-quart) but a slightly smaller one should work fine.
Carole says
This was delicious. Gave to my sister before her surgery. She loved the gravy.
Kristy Bernardo says
Love this! I hope your sister's surgery went well.
Dalyne Easley says
Made short ribs for the very first time in my 60+ years. Your recipe was easy with a short list of ingredients. My house smelled amazing while it cooked so that hubby could hardly contain himself waiting for supper, and the taste was delicious! It is now on my regular rotation of menu ideas. Thank you for sharing!
Kristy Bernardo says
I'm so happy to hear this! I love making this dish when it's cold out and you're right, it's so easy. Happy Holidays to you and your hubby!
Callie says
This seemed like the perfect Christmas Day recipe. It’s in the oven now and let me just say... my house smells amazing. Can’t wait to dig in.
Kristy Bernardo says
Yay! How did you like the end result?
Carolyn says
Thank you so much for sharing this recipe. I found it through Pinterest and made it last night. It was SO good! A definite keeper.
Kristy Bernardo says
I'm so glad you loved it, Carolyn! It's one of my favorites and I haven't made it yet this winter. I appreciate the reminder! Thanks so much. - Kristy
Kelly says
Made this recipe tonight for the first time. I have six kids so I usually use my pressure cooker so I thought this recipe might be a challenge but it’s not! Super easy. I also only used half a bottle of Merlot. All six kids, and my husband all loved it. No left overs here!
Kristy Bernardo says
I love it!! Thanks, Kelly 🙂
Natalie says
Beautiful photo's! This recipe looks wonderful.
the wicked noodle says
Thank you, Natalie!
Shawna {The Blue Muse} says
Read your recipe and then immediately headed to the store. The short ribs turned out exactly how you described- flavorful and falling apart. Incredible! Thanks for a great recipe. 🙂
the wicked noodle says
Thanks for a great comment!! This made my day, Shawna! So happy you loved them as much as we do 🙂
Jen Laceda | Tartine and Apron Strings says
Oh, I believe that the meat is super tender! I've made slow cooker braised short ribs in red wine (Malbec, specifically) - and it was awesome! So, I know yours is, too!
the wicked noodle says
I love Malbec! Braising definitely makes meat very tender - one of my favorite things about cooking in the winter!
Redawna says
Absolutely perfect for these cold weather days!
I can taste them already!
Happy New Year!
the wicked noodle says
Thanks so much!
Magic of Spice says
Sounds like you had a lovely break 🙂
With a spoon? Wow! I know my family would just love this...beautiful!
Happy New Year!
the wicked noodle says
Happy New Year to you, too! xo
Valerie says
Happy 2013, Kristy!! 2013...that sounds so odd and wonderfully cosmic all at the same time.
I love the idea of tender meat that can be enjoyed with a spoon! (Wine love goes a long way.) Please come cook for me, I need a hungry chainsaw to break through my meat dishes. o_O Gorgeous photos!! I'm glad you had an extra bottle of wine on hand for actual wine drinking.
the wicked noodle says
I always have an extra bottle of wine around 😉 And I would love to cook for you, V! I think we'd probably end up just drinking all the wine though! Happy New Year, my friend! xoxo
Laura (Tutti Dolci) says
I love braised short ribs, and your suggestion of polenta with gorgonzola is perfect. Glad you had some time to relax and enjoy the holidays. Happy New Year, Kristy! 🙂
the wicked noodle says
Thanks, Laura. Happy New Year to you, too! xo
Anna @ Crunchy Creamy Sweet says
I know you had a great time taking a break but can I just say: I MISSED YA!! 🙂 Love this dish! Absolutely adore it! My Hubby has been asking for a short ribs dish for too long. Can't wait to try it! xoxo
the wicked noodle says
I missed you, too!! 🙂 So glad to be back. Your biscuits sound amazing - I'm off to check them out! xo
Brittany says
I've felt the same way. We went to Vegas for New Year's and it's been so hard to get back to work, blogging and wedding planning. I'm excited it's Friday!! 🙂
the wicked noodle says
I'm excited it's Friday, too! Happy New Year, Brittany!
john@kitchenriffs says
I love short ribs and haven't made them for years! My recipe is somewhat similar (particularly the entire bottle of wine!). Such good stuff - this looks terrific. I'm glad you took some time off, but happy to see you posting again. Happy New Year!
the wicked noodle says
Happy New Year, John! Your comments always give me a smile; a nice way to get back to work 🙂
Chung-Ah | Damn Delicious says
You had me at "meat spoon"! Will definitely have to make this for Jason - he is going to be so thrilled!
the wicked noodle says
Happy New Year, Chung-Ah!
Amy says
I haven't taken a break from blogging in 4 years. Even over the holidays. It's insane. THIS year I said to Paul, "I'm done. I'm not even going to check my Reader over Winter break." And then he caught me doing my Top 10 posts. "How is that taking a break?" he asked, to which I replied "Well, it's not a NEW post." *rolls eyes* But, of course, those posts are very time consuming...and once I'm on the blog, I end up on Pinterest and FB. So, no break. I AM SO STUPID.
the wicked noodle says
You're not stupid - I wish I never NEEDED a break! But I have to say, I feel so refreshed and ready to get back in the thick of it. And I was on Facebook although not as much as normal. Happy New Year, Amy! xo
Jen @ Savory Simple says
My goodness this looks AMAZING.
the wicked noodle says
Thanks Jen 🙂
Leslie Green says
Blog breaks are WONDERFUL...and then there is reality 🙁
These sound amazing!
Happy New YEar to you!
the wicked noodle says
Thanks, Leslie! Happy New Year to you, too! xoxo
Brenda @ a farmgirl's dabbles says
This is so my kind of meal. Beautiful!! Happy New Year, Kristy! 🙂
the wicked noodle says
Thanks, Brenda! Happy New Year to you, too! xoxo