Name: Braised Beef Short Ribs
Prep time: 20 min
Cook time: PT-491981H44M8S
Total time: 3 h 20 min
Cuisine: American
Ingredients: 3 lb beef short ribs; 1.5 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 tbsp tomato paste; 2 cups beef broth; 1.5 cups red wine; 3 sprigs fresh thyme; 2 bay leaves

I love making Braised Beef Short Ribs when I want a rich, deeply comforting meal that feels restaurant-worthy. The slow braising process transforms the ribs into incredibly tender, fall-apart bites surrounded by a flavorful, velvety sauce.

Why You’ll Love This Recipe

I like this recipe because it turns a hearty cut of meat into something luxurious with simple ingredients and time. The long, slow cooking develops deep flavor, and the sauce becomes rich and satisfying. I also enjoy how impressive it feels to serve while still being straightforward to prepare. Braised Beef Short Ribs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

beef short ribs
salt
black pepper
olive oil

onion
carrots
celery
garlic
tomato paste
beef broth
red wine
fresh thyme
bay leaves

Directions

I start by preheating the oven to 325°F (165°C). I season the short ribs generously with salt and black pepper.

In a large Dutch oven, I heat olive oil over medium-high heat and sear the short ribs on all sides until deeply browned. I remove them and set them aside.

In the same pot, I add the onion, carrots, and celery and cook until softened. I stir in the garlic and tomato paste and cook briefly to deepen the flavor.

I pour in the red wine, scraping up any browned bits from the bottom of the pot, and let it simmer for a few minutes. I add the beef broth, thyme, and bay leaves, then return the short ribs to the pot.

I cover and transfer the pot to the oven. I braise for about 2½ to 3 hours, until the meat is fork-tender and nearly falling off the bone.

I remove the bay leaves and skim any excess fat from the surface before serving.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation time: 20 minutes
Cooking time: 2½ to 3 hours
Total time: about 3 hours 20 minutes

Variations

I sometimes add mushrooms during the last hour of braising for extra depth. When I want a slightly sweeter note, I add a splash of balsamic vinegar. I also enjoy serving the ribs over creamy mashed potatoes or polenta.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor deepens overnight. To reheat, I warm the ribs gently on the stove or in the oven until heated through. This dish also freezes well for up to 3 months. Braised Beef Short Ribs

FAQs

Can I make this in a slow cooker?

I sear the ribs first, then cook them in the slow cooker on low for 7 to 8 hours.

Do I have to use red wine?

I substitute extra beef broth if I prefer to cook without wine.

Why are my short ribs tough?

I’ve learned they need enough time to fully break down and become tender, so I make sure to braise them long enough.

Can I make this ahead of time?

I often make it a day in advance since the flavors improve after resting.

What sides pair well with braised short ribs?

I like serving them with mashed potatoes, roasted vegetables, or crusty bread.

Conclusion

I keep Braised Beef Short Ribs in my comfort-food collection because they’re rich, tender, and deeply satisfying. Every time I make them, I’m reminded how slow cooking can turn simple ingredients into something truly special.