Slow Braised Beef Short Ribs (Printable)

Succulent beef short ribs braised slowly in a rich red wine sauce for a comforting dinner.

# What You Need:

→ Beef & Marinade

01 - 3.3 lbs bone-in beef short ribs
02 - Salt and freshly ground black pepper to taste
03 - 2 tbsp olive oil

→ Aromatics & Vegetables

04 - 1 large onion, diced
05 - 2 medium carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 2 tbsp tomato paste

→ Liquids & Herbs

09 - 2 cups dry red wine
10 - 2 cups beef stock
11 - 2 bay leaves
12 - 4 sprigs fresh thyme
13 - 2 sprigs fresh rosemary

# How to Make It:

01 - Set the oven to 325°F.
02 - Pat short ribs dry using paper towels and season thoroughly with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown short ribs in batches, about 3 to 4 minutes per side. Remove and set aside.
04 - In the same pot, add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until softened.
05 - Stir in minced garlic and tomato paste, cooking 2 minutes until fragrant.
06 - Pour in red wine, scraping the pot bottom to release browned bits. Simmer 5 minutes to slightly reduce.
07 - Return short ribs to the pot. Add beef stock, bay leaves, thyme, and rosemary. Bring to a gentle simmer.
08 - Cover pot and transfer to the oven. Braise for 2.5 to 3 hours until the meat is tender and easily pulls from the bone.
09 - Remove ribs and strain sauce if preferred. Skim fat before serving ribs with sauce spooned over.

# Expert Suggestions:

01 -
  • The meat becomes so tender it practically melts on your tongue—there's something almost magical about how a tough cut transforms into silk over those hours.
  • You'll get that restaurant-quality, deeply flavored sauce that tastes like you've been tending it all day, when really the oven's been doing the heavy lifting.
  • It's the kind of dish that makes your home smell absolutely incredible, and your guests think you've been cooking since dawn.
02 -
  • Never skip the searing step. I learned this the hard way when I tried to save time once—the ribs were edible but lacked that deep, complex flavor that makes this dish special. That browning is where the magic lives.
  • Patience is everything here. Three hours might seem long, but that's the exact amount of time needed for the collagen to transform into gelatin and the meat to become truly tender. Rushing it defeats the entire purpose of braising.
03 -
  • Keep your kitchen ventilation reasonable during the searing—you want those ribs to brown, not steam. If your pan isn't hot enough, pat the ribs dry again and wait a beat longer for the oil to really shimmer before adding them.
  • The secret to silky sauce is fat. Don't be tempted to use the leanest ribs you can find. The fat is what makes this dish sing, and it's what makes your guests close their eyes and smile while eating.

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