Beef Short Ribs

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If you’re moving from quick weeknight wraps to an absolute showstopper of a weekend comfort meal, beef short ribs are practically unmatched. When braised low and slow, they transform from tough, heavily marbled cuts into melt-in-your-mouth, fork-tender masterpieces surrounded by a rich, glossy sauce.

Here is a foolproof recipe for classic red wine-braised short ribs that feels like a fine-dining experience right at home.

Ingredients

The Main Event:

  • 3 to 4 lbs bone-in beef short ribs (English-cut or flanken cut, though English-cut meaty ribs are ideal for braising)
  • Kosher salt and freshly cracked black pepper
  • 2 tbsp olive oil or avocado oil
  • 2 tbsp all-purpose flour (optional, helps lightly thicken the sauce)

The Aromatics & Sauce Base:

  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 4 to 6 cloves garlic, smashed and peeled
  • 2 tbsp tomato paste
  • 2 cups dry, full-bodied red wine (Cabernet Sauvignon, Merlot, or Zinfandel)
  • 2 to 3 cups low-sodium beef stock or broth
  • 2 bay leaves
  • 4 to 5 sprigs of fresh thyme (and optionally a sprig of rosemary)

Step-by-Step Instructions

  1. Prep and Sear: Preheat your oven to 325°F (160°C). Pat the short ribs thoroughly dry with paper towels (this is essential for a good crust) and season them generously on all sides with salt and pepper. Heat your oil in a heavy, oven-safe Dutch oven over medium-high heat. Sear the ribs on all sides until they develop a deep, rich brown crust (about 5–7 minutes total). Transfer the ribs to a clean plate and set aside.
  2. Build the Mirepoix: Pour out most of the excess rendered fat from the pot, leaving about 2 tablespoons. Turn the heat down to medium and add the diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally and scraping up all the delicious browned bits stuck to the bottom of the pan (the fond), until the vegetables are softened and golden.
  3. Caramelize the Tomato Paste: Stir in the tomato paste and cook for 2 to 3 minutes, stirring constantly. Letting the tomato paste darken slightly builds a deep, savory foundation for your sauce.
  4. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot clean. Let it come to a vigorous simmer and reduce by half (about 5 minutes), which cooks off the sharp alcohol bite and leaves a rich, concentrated flavor.
  5. Braise: Pour in the beef stock. Nestle the short ribs (and any resting juices) back into the pot, ensuring they are mostly submerged. Drop in the bay leaves and fresh thyme sprigs. Bring everything to a gentle simmer, cover the Dutch oven tightly with a lid, and transfer it straight to the preheated oven.
  6. Slow Cook: Bake undisturbed for 2.5 to 3 hours. You’ll know they are done when the meat is exceptionally tender, pulling away effortlessly from the bone.
  7. Finish the Sauce: Carefully transfer the tender ribs to a platter and tent with foil to keep warm. Spoon off any excess surface fat from the remaining braising liquid. If you want a smooth, restaurant-quality sauce, strain the liquid through a fine-mesh sieve; otherwise, leave the rustic vegetables in. Simmer the sauce on the stovetop for a few minutes until reduced to a rich, glossy glaze.

Serving Suggestions

Short ribs are rich and decadent, so they pair best with something smooth and creamy designed to soak up that incredible red wine sauce:
  • Whipped Mashed Potatoes or creamy polenta.
  • A sprinkle of fresh chopped parsley or chives right on top for a pop of color and freshness.
Chef’s Pro-Tip: If you have the time, braise your short ribs a day in advance! Letting them sit overnight in the refrigerator allows the flavors to deepen intensely. Plus, the excess fat solidifies on top when chilled, making it effortless to lift off and discard before reheating them gently for dinner.
Are you planning a special weekend dinner, or looking for a specific flavor profile (like Asian-style soy-ginger braised short ribs)?

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