When I made Braised Short Ribs Recipe for the first time, I fell in love with the entire process. From the rich aroma of searing meat to watching the flavors mingle in the pot, it became more than just a recipe—it was an experience.

These short ribs are incredibly tender, with each bite practically melting in your mouth. Whether it’s a cozy night in or a special celebration, this dish promises to dazzle without overcomplicating your time in the kitchen. Trust me, once you try it, you’ll be amazed at just how impressive yet simple it can be!

Ingredients You’ll Need

Each ingredient works hard to create layers of flavor in this dish. Here’s what you’ll need for your perfect braised short ribs.

4 pounds of beef short ribs: Look for meaty ones with minimal fat for the best results.
2 tablespoons olive oil: For searing the ribs and adding richness.
1 large onion, diced: Adds savory sweetness to the base.
2 medium carrots, chopped: Adds subtle sweetness and body to the sauce.
2 celery stalks, chopped: For a hint of earthiness.
3 garlic cloves, minced: Fresh garlic is key for depth of flavor.
2 tablespoons tomato paste: Deepens the umami and gives the sauce a rich color.
1 cup dry red wine: Choose a wine you’d enjoy drinking; it makes all the difference.
3 cups beef broth: Helps tenderize the ribs and create a silky sauce.
3 sprigs of fresh thyme: Adds earthy and aromatic notes.
2 bay leaves: For subtle herbal depth.
Salt and pepper to taste: Season each layer, ensuring balanced flavors.

Note: Serves 4–6 people generously.

Flavorful Variations to Suit Your Taste

This recipe can be customized to your preferences. Here are some fun and delicious ways to change it up!

Smoky Flavor: Stir in a teaspoon of smoked paprika or add a splash of liquid smoke.
No-Wine Option: Swap red wine for extra beef broth or unsweetened grape juice for a similar depth of flavor.
Herb Choices: Use rosemary, sage, or oregano for a fresh twist.
Add a Sweet Touch: A tablespoon of balsamic vinegar or maple syrup can balance the dish beautifully.
Vegetable Medley: Toss in mushrooms, parsnips, or sweet potatoes to enhance the body of the dish.

Cooking Time

You’ll need a few hours, but it’s mostly hands-off cooking!

Prep Time: 20 minutes
Braising Time: 3 hours
Total Time: 3 hours 20 minutes

Essential Equipment

You don’t need a fancy setup, just a few everyday tools to achieve mouthwatering results.

Dutch oven: For a perfect braise and even cooking.
Tongs: To easily handle the short ribs while searing.
Chef’s knife: For dicing vegetables and trimming ribs.
Cutting board: A sturdy surface for all your chopping.
Ladle: Handy for skimming fat or serving the sauce beautifully.

How to Make Braised Short Ribs?

Once you gather your ingredients and tools, the magic begins. Here’s how you can make these ribs perfect.

Prepare the Ingredients

Start by trimming any excess fat from the short ribs for better texture and to avoid overly greasy results. Season both sides generously with salt and pepper. Next, chop your onion, carrot, and celery into small pieces so they cook down evenly. A bit of prep now ensures a smoother cooking process later!

Sear for Depth

Heat olive oil in a Dutch oven over medium-high heat. Once shimmering, sear the short ribs until deeply browned on all sides. This step locks in the juices and builds a flavorful crust. Don’t skip this! Once seared, remove the ribs and set them aside.

Build the Flavor Base

Add your diced onion, carrot, and celery to the pan. Cook until softened, stirring occasionally. Then, toss in the minced garlic and tomato paste, stirring for about 1–2 minutes. You’ll notice the base turning fragrant and flavorful.

Deglaze and Add Liquids

Pour in the red wine, scraping up the golden brown bits stuck to the bottom of the pot. These are pure flavor! Simmer the wine for a few minutes to cook off the alcohol. Then, add the beef broth and stir well. Return the short ribs to the pot, nestling them into the liquid. Add thyme and bay leaves for that aromatic touch.

Braise to Perfection

Cover your Dutch oven and transfer it to a 300°F oven. Braise for 2.5 to 3 hours, checking occasionally to ensure the liquid hasn’t reduced too much. By the time it’s done, your ribs should be fork-tender and falling apart.

Serve and Enjoy

Carefully remove the ribs from the Dutch oven and skim any excess fat off the surface of the sauce. You can strain the sauce for a smooth finish if desired. Plate the ribs generously, ladling the flavorful sauce over the top.

Additional Tips for the Best Results

Every time I make this recipe, I find small tweaks to perfect it. Here’s what works best for me:

Don’t Skip Searing: A great sear locks in flavor and creates wonderful caramelization.
Layer the Seasoning: Season the ribs and vegetables at different stages for balanced flavor in every bite.
Make It Ahead: The taste is even better the next day. Seriously, this dish gets richer with time!
Strain for Elegance: For a restaurant-style sauce, strain the liquid before serving.
Taste and Adjust: Always taste the sauce for seasoning before serving. Sometimes a splash of vinegar or pinch of salt is the final touch.

How to Serve Braised Short Ribs?

Arrange the ribs on a platter or in individual bowls, spooning the luscious sauce over each serving. These ribs pair beautifully with mashed potatoes, buttered noodles, creamy polenta, or even crusty bread to soak up every drop of sauce. For garnish, sprinkle a handful of fresh herbs, like parsley or thyme, to brighten the dish visually and flavor-wise.

Add an extra flourish for fancy occasions with a small drizzle of balsamic glaze just before serving.

Nutritional Information

Each serving is as satisfying as it is flavorful. Here’s the breakdown per serving (approximate):

Calories: 450
Protein: 35g
Carbohydrates: 8g
Fat: 30g

Make Ahead and Storage Guidelines

This recipe gets even better when made in advance!

Refrigeration

Once cooled, place the ribs and sauce in an airtight container, storing them in the fridge for up to 4 days. Gently reheat in a 300°F oven until warmed through.

Freezing

For longer storage, freeze the ribs (fully cooked) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or oven.

Why You’ll Love This Recipe?

Trust me, there’s so much to love about these braised short ribs! Here are the highlights:

Impressive Yet Easy: You’ll feel like a pro chef with little effort.
Unbeatable Comfort: Rich, hearty flavors make this the ultimate cozy meal.
Customizable: Tweak flavors and sides to match your mood or occasion.
Meal Prep Superstar: Make it ahead, and it only tastes better over time.
Crowd-Favorite: Perfect for feeding a family or impressing guests at a gathering.

Braised short ribs are the definition of comfort and elegance combined. Once you try this recipe, it might just become your signature dish!

For a better understanding, this video shows how it’s done step by step: