Slow Braised Beef Short Ribs

I still remember the first time I made beef short ribs—it was a cold Sunday afternoon when my grandmother called asking if I could cook something special for the family dinner. I'd never braised anything before, but she promised me that if I was patient enough to let the oven do the work, I'd create something nobody would forget. She was right. Now, whenever winter rolls around and I'm craving that deep, soulful comfort only slow-braised meat can bring, I find myself back in that kitchen, filling my home with the most incredible aroma of wine, herbs, and beef transforming into pure tenderness.

I'll never forget the look on my partner's face when they walked in the door after work and got hit with that wall of braised beef and red wine aroma. They thought I'd been cooking for hours, and honestly, I had been—I'd just been reading by the oven instead of standing over the stove. That's the secret comfort of this dish: it looks impressive and tastes like pure luxury, but it asks so little of you once everything's in the pot.

Ingredients

• Beef short ribs, 1.5 kg (3.3 lbs), bone-in: These are the star—that marbling of fat running through them is what breaks down into tender richness as they braise. Make sure you get bone-in; the bones add incredible depth to your sauce and keep the meat moist. Your butcher should have these, and don't hesitate to ask them to cut them to a uniform size so they cook evenly.
• Salt and freshly ground black pepper, to taste: The foundation. Generous seasoning at the start makes all the difference—don't be shy here because these ribs are substantial.
• Olive oil, 2 tbsp: For searing and building that beautiful brown crust that will flavor your entire sauce.
• Onion, 1 large, diced: This becomes the backbone of your braising liquid, adding natural sweetness and body.
• Carrots, 2, peeled and diced: They'll soften into the sauce and add a gentle sweetness that balances the wine's tannins.
• Celery stalks, 2, diced: The unsung hero that adds a subtle herbaceous note without announcing itself.
• Garlic cloves, 4, minced: Fresh garlic is essential—it mellows and sweetens as it braises, creating layers of flavor.
• Tomato paste, 2 tbsp: A secret weapon for umami depth and richness that makes people ask what your secret ingredient is.
• Dry red wine, 500 ml (2 cups): Use something you'd actually drink—it doesn't need to be expensive, but it does need to be good. The wine's tannins will soften as it braises and create that velvety mouthfeel.
• Beef stock, 500 ml (2 cups): Homemade is beautiful if you have it, but quality store-bought works perfectly. This is your braising liquid's body.
• Bay leaves, 2: They add an almost mysterious herbal note that rounds out the whole dish.
• Fresh thyme, 4 sprigs: The earthiness here is essential—it's what makes this taste like a proper braise, not just meat in wine.
• Fresh rosemary, 2 sprigs: Use restraint with rosemary; it's powerful. These few sprigs will perfume everything without overwhelming.

Instructions

Get your oven ready and prep your ribs:

Preheat your oven to 160°C (325°F). While it's warming, take your time patting the short ribs completely dry with paper towels—this is what creates that gorgeous sear. Once they're dry, season them generously with salt and pepper on all sides. Trust your instincts here; if it looks like enough, it's probably not quite enough yet. The seasoning will be your foundation for everything that follows.

Sear the ribs until they're golden-brown:

Heat your olive oil in a large Dutch oven over medium-high heat until it shimmers and smells almost nutty—that's how you know it's ready. Working in batches so you don't crowd the pan, sear each rib until it's deeply browned on all sides, about 3-4 minutes per side. Listen for that satisfying sizzle when the meat hits the hot oil. This browning isn't just for looks; it's creating all those complex flavors that will make your sauce sing. Set the ribs aside once they're done.

Build your flavor base with the vegetables:

In that same pot, still hot and studded with those beautiful browned bits, add your diced onion, carrots, and celery. Let them cook for 5-6 minutes, stirring occasionally, until they're softened and just beginning to turn golden at the edges. You should smell something sweet and savory coming alive in your pot—that's your signal you're on the right track.

Wake up the aromatics:

Add your minced garlic and tomato paste to the vegetables and cook for exactly 2 minutes, stirring constantly. You'll smell it shift from raw to mellow and fragrant—that's when you know the harsh edges have softened and the flavors have rounded out. The tomato paste will darken slightly and concentrate, which is exactly what you want.

Deglaze with wine and let it breathe:

Pour in your red wine slowly, scraping the bottom of the pot with a wooden spoon as you do. Those browned bits—the fond—are pure flavor, and they'll dissolve into your wine and create a silky, complex base for your braising liquid. Let the wine simmer for about 5 minutes. Some of the harsh alcohol will cook off, and you'll be left with the wine's deeper, richer notes.

Return the ribs and add the braising liquid:

Nestle those seared ribs back into your pot, tucking them among the vegetables. Pour in your beef stock, then add your bay leaves, thyme, and rosemary sprigs. The liquid should come about three-quarters of the way up the ribs. Bring everything to a gentle simmer—don't let it get crazy and boil; you're braising, not boiling, and there's a world of difference. You want tiny bubbles breaking the surface, not a rolling boil.

Let the oven work its magic:

Cover your Dutch oven with its lid and transfer it to your preheated oven. Now you wait. This is the beautiful part where you do absolutely nothing but trust the process. The oven will maintain that gentle, consistent heat that slowly breaks down the collagen in those ribs, turning them from tough to impossibly tender. Braise for 2.5 to 3 hours. You'll know it's done when a fork slides through the meat with almost no resistance and the meat is pulling away from the bones.

Finish and serve:

Carefully remove the ribs from the pot and transfer them to a warm plate. If you like a smoother sauce, strain the braising liquid through a fine sieve, pressing the vegetables through if you'd like their essence in the sauce. Skim off any excess fat from the surface with a spoon or a ladle. Taste the sauce and adjust the seasoning. Serve your ribs with the sauce spooned generously over the top.

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There was a moment, about two hours into the first time I made this, when I opened the oven just to peek. The smell that rolled out nearly knocked me over—it was so good I almost cried. I realized then that cooking isn't really about the final plate; it's about those moments of anticipation, the sensory experience of transformation happening right in front of you, the promise of something delicious waiting at the end.

The Perfect Serving Companions

These braised ribs are beautiful on their own, but they're even more magical when paired with something creamy to soak up that incredible sauce. Creamy mashed potatoes are my go-to—something about the richness of the potatoes meeting the richness of the sauce feels like a warm hug in a bowl. Polenta works beautifully too; it has a subtle sweetness that complements the wine and herbs. If you're feeling like noodles, buttered egg noodles or wide ribbons of pappardelle will catch the sauce and make every bite satisfying. I've even done this over creamed celery root when I wanted something a bit lighter, and it was absolutely sublime.

Wine Pairings and Sauce Wisdom

The wine you use in the braise becomes part of the dish, so think of it as an investment in your final result. Whatever you choose, drink the rest—a robust Cabernet Sauvignon is perfect alongside these ribs, and it's the same wine you used to cook them. There's a beautiful symmetry in that. If you want to elevate your sauce further, you can strain it and reduce it on the stovetop after the ribs are done, concentrating the flavors even more until it coats the back of a spoon with glossy richness.

Making It Your Own

This recipe is a foundation, not a prison. I've made it with red wine replaced entirely by beef stock for nights when I wanted to avoid alcohol, and it was still delicious—just different, more about the beef and herbs than the wine. Some nights I add a splash of balsamic vinegar at the end for a touch of sweet-sour complexity. Other times I'll add a strip of orange zest to the pot during the braise for brightness. The beautiful thing about braising is that it's forgiving and welcomes your creativity.

• For an alcohol-free version, simply use an extra cup of beef stock in place of the wine—the ribs will still braise beautifully.
• If you're making this ahead, braise it completely, let it cool, and refrigerate it. The next day, you can skim off the solidified fat and reheat gently, and the flavors will have deepened even further.
• These ribs also freeze beautifully, sauce and all, for up to three months, so don't hesitate to make a double batch.

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This dish has a way of bringing people together. There's something about sitting down to meat so tender it falls off the bone, served with love and patience, that makes ordinary Tuesday feel like celebration. I hope it becomes as beloved in your kitchen as it has in mine.

Recipes Q&A

→ How do I achieve tender beef short ribs?

Slow braising at a low temperature for several hours softens the meat, breaking down connective tissue until tender and flavorful.

→ Can I substitute red wine in the braising liquid?

You can replace red wine with extra beef stock for a richer but non-alcoholic sauce, maintaining depth of flavor.

→ What herbs complement braised beef short ribs?

Fresh thyme, rosemary, and bay leaves add aromatic complexity that enhances the savory profile during braising.

→ Should I sear the ribs before braising?

Searing develops deep caramelized flavors on the ribs which enrich the final dish after slow cooking.

→ How can I serve the braised ribs for best results?

Serve ribs with the reduced braising sauce over creamy mashed potatoes, polenta, or buttered noodles for a comforting meal.