Heavenly Slow-Cooked Tender Braised Short Ribs Recipe
When beef short ribs braised to perfection unlock a world of rich, mouthwatering flavor, every home cook dreams of mastering this hearty dish.
Rich, deep burgundy sauces coat these succulent meat cuts with incredible depth.
Slow cooking transforms tough meat into extraordinary tenderness that melts on your tongue.
Robust red wine and aromatic herbs create a complex flavor profile that elevates each tender bite.
Classic techniques merge with simple ingredients to produce an elegant meal that feels simultaneously rustic and refined.
The secret lies in patience and understanding how low, steady heat breaks down connective tissues.
This recipe promises a culinary experience that will impress even the most discerning dinner guests and leave everyone craving another serving.
Quick Recipe Overview
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Calories: 245 kcal
Servings: 4
Braised Short Ribs Begin with Bold, Meaty Ingredients
For Meat Base:
Short Ribs: Premium cut that provides rich, deep flavor and becomes incredibly tender when slow-cooked; choose well-marbled, dark red ribs with generous fat ribbons for best results.
For Aromatic Vegetables:
Onions, Carrots, Celery: Classic flavor foundation that builds depth and sweetness; select firm, fresh vegetables without blemishes.
Tomato Paste: Concentrates sweetness and helps thicken sauce.
For Herb Blend:
Rosemary, Thyme, Bay Leaves: Classic herb combination that infuses earthy, woodsy notes; use fresh herbs when possible for brightest flavor.
Tools That Help You Braise Short Ribs Like a Pro
Dutch Oven or Large Oven-Safe Pot: The star of this braising show, perfect for searing and slow-cooking your ribs in one pan.
Cutting Board: Essential for preparing and seasoning your short ribs.
Sharp Knife: Helps you trim and prep ingredients with precision.
Wooden Spoon or Tongs: Great for turning and moving meat during searing.
Measuring Cups and Spoons: Ensures you add the right amount of ingredients.
Large Mixing Bowl: Useful for seasoning and handling the short ribs.
Ladle or Fat Separator: Helps skim excess fat from the finished sauce.
How to Cook Braised Short Ribs Low and Slow
Warm Up the Kitchen Prepare your oven by heating it to a cozy 325°F, creating the perfect environment for transforming tough meat into a melt-in-your-mouth masterpiece.
Sear and Seal Brown the short ribs in a hot Dutch oven, creating a golden crust that locks in all those incredible flavors. Give each side some love with a deep, rich sear.
Build the Flavor Base Toss in a medley of chopped onions, carrots, and celery. Let them dance and soften, releasing their sweet aromatics into the pot.
Boost the Depth Sprinkle in garlic and a dollop of tomato paste, stirring to create a rich, intense foundation that will make your taste buds sing.
Deglaze and Develop Pour in a splash of red wine, scraping up those delicious browned bits from the bottom of the pot. Let the liquid bubble and concentrate the flavors.
Create the Braising Liquid Add beef broth, a splash of Worcestershire sauce, and a handful of fresh herbs. This magical liquid will transform your short ribs into a tender delicacy.
Slow and Low Nestle the short ribs back into the pot, ensuring they're mostly covered by the flavorful liquid. Cover and slide into the oven for a patient 2.5 to 3 hours.
Final Touch Remove the ribs and skim any excess fat from the sauce. If you want a thicker consistency, let it simmer on the stovetop for a few minutes.
Serve and Celebrate Plate your fall-apart tender short ribs alongside creamy mashed potatoes, soft polenta, or a chunk of crusty bread to soak up all that incredible sauce.
Flavor Layers to Try in Braised Short Ribs
Choose well-marbled, thick-cut short ribs for maximum flavor and succulent results.
Always cook braised short ribs at a low temperature to break down tough connective tissues and achieve melt-in-your-mouth texture.
These short ribs taste even better the next day, so prepare in advance and reheat gently for deeper, richer flavors.
For gluten-free versions, use tamari instead of Worcestershire sauce and ensure all broth is certified gluten-free. Keto enthusiasts can serve with cauliflower mash instead of traditional potatoes.
No red wine? Substitute with beef broth, balsamic vinegar, or pomegranate juice for comparable depth and acidity in the braising liquid.
Serving Braised Short Ribs with Sides That Soak Up Sauce
Cozy Comfort Plating: Nestle the tender short ribs over creamy mashed potatoes, allowing the rich sauce to cascade gently around the meat for a luxurious, inviting presentation.
Wine Pairing Paradise: Select a robust red wine like Cabernet Sauvignon or Syrah that matches the deep, hearty flavors of the braised short ribs, enhancing the overall dining experience.
Herb Garden Garnish: Sprinkle fresh chopped parsley or thyme over the dish to add a bright, fresh pop of color and subtle herbal notes that complement the meat's intense flavor profile.
Veggie Companion Strategy: Serve alongside roasted seasonal vegetables like Brussels sprouts, glazed carrots, or honey-roasted butternut squash to create a balanced and colorful plate that adds nutritional variety.
Store Braised Short Ribs for That Even-Better Next Day
Store leftover short ribs in an airtight container within 2 hours of cooking. The meat stays fresh for 3-4 days when chilled, maintaining its rich flavor and tender texture.
Wrap individual portions tightly in plastic wrap, then place in freezer-safe containers. These braised short ribs can freeze successfully for up to 3 months without losing quality. Thaw overnight in the refrigerator before reheating.
Warm ribs gently in a covered oven-safe dish at 325F, adding a splash of beef broth to prevent drying. Slow heating helps restore the meat's original moisture and prevents toughness. Stir sauce occasionally to distribute heat evenly.
Batch cook this recipe and portion into meal-sized containers for easy weeknight dinners. The flavor actually improves after 1-2 days, making it an excellent make-ahead meal for busy families or meal planning enthusiasts.
Succulent braised short ribs offer a rich, mouthwatering journey through tender meat slow-cooked in robust red wine sauce. Bold flavors and hearty textures create a comforting meal you’ll savor with pure culinary delight.
Ingredients
Scale
4 beef short ribs (bone-in, about 3–4 oz/85–115 g each)
1 tbsp olive oil
salt and pepper, to taste
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tbsps tomato paste
2 cups (480 ml) beef broth
1 ½ cups (360 ml) dry red wine
1 tbsp Worcestershire sauce
2 fresh rosemary sprigs
3 fresh thyme sprigs
2 bay leaves
Instructions
Preparation: Pat short ribs dry and generously season with salt and pepper.
Searing: Heat olive oil in a Dutch oven over medium-high heat. Brown ribs on all sides until a rich caramel crust forms, developing deep flavor complexity.
Aromatic Foundation: Sauté onions, carrots, and celery until they soften and release their natural sweetness. Introduce garlic and tomato paste, allowing them to caramelize and intensify the base.
Deglazing and Layering: Pour red wine into the pot, scraping accumulated flavor-rich brown bits from the bottom. Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves to create a robust braising liquid.
Slow Transformation: Nestle short ribs back into the aromatic liquid, ensuring they’re mostly submerged. Cover the pot and transfer to a preheated 325F (160C) oven for 2.5-3 hours, allowing the meat to become incredibly tender and infused with complex flavors.
Finishing: Remove ribs from the pot. Skim excess fat from the sauce and optionally reduce on the stovetop for a more concentrated consistency.
Serving: Present the succulent short ribs alongside creamy mashed potatoes, smooth polenta, or rustic crusty bread to soak up the luxurious braising liquid.
Notes
Select well-marbled, thick-cut short ribs from a trusted butcher for maximum tenderness and rich flavor.
Pat ribs completely dry before searing to develop a deep, caramelized crust that locks in moisture and creates incredible depth of flavor.
Maintain consistent low oven temperature to break down tough connective tissues, ensuring melt-in-your-mouth meat that falls off the bone.
Use a full-bodied red wine like Cabernet Sauvignon or Merlot that complements the rich beef and adds complexity to the braising liquid.
Focus: Focused on mastering culinary methods and food science, immersive externships, hands‑on training in industry‑standard kitchen labs, and equipping graduates for roles in restaurant operations.
William Hawkins isn’t just a chef, he’s a storyteller through food. From his hometown of Louisville, KY, he’s spent years refining his craft, turning local ingredients into something extraordinary.
With classical training from Sullivan University and a career marked by innovation, mentorship, and Southern soul, William approaches every recipe with purpose. His kitchen is where old techniques meet fresh ideas, and where comfort food gets a thoughtful, modern twist.
When he’s not building dishes from the ground up, he’s out gathering inspiration from nature, markets, and the stories people share around the table.
William Hawkins
Founder & Culinary Director
Expertise
Education
Sullivan University, Louisville, KY
William Hawkins isn’t just a chef, he’s a storyteller through food. From his hometown of Louisville, KY, he’s spent years refining his craft, turning local ingredients into something extraordinary.
With classical training from Sullivan University and a career marked by innovation, mentorship, and Southern soul, William approaches every recipe with purpose. His kitchen is where old techniques meet fresh ideas, and where comfort food gets a thoughtful, modern twist.
When he’s not building dishes from the ground up, he’s out gathering inspiration from nature, markets, and the stories people share around the table.