Braised beef short ribs are perfect for special occasions, Sunday dinner, or when you want a comforting, rich meal that tastes like it took all day to make! This dish, made with bone-in beef ribs, red wine, and fresh herbs, is ideal for slow cooking, letting you enjoy tender meat that practically melts off the bone!
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Braised short ribs have roots in French and Italian cuisine in particular with a cooking method that transforms tougher cuts of meat into flavorful, fall-apart dishes by braising them in rich liquids like beef stock and wine!
With just a few hours in the oven, tougher cuts of meat become tender, soaking up the rich red wine sauce and the flavors of garlic, rosemary, and thyme. It’s a perfect meal to impress without spending all day in the kitchen. Plus, the smell that fills your house while it’s cooking? Absolutely irresistible!
What’s great about this dish is that it feels luxurious, yet it’s easy enough to prepare, especially if you’re using a slow cooker or dutch oven. Serve it over creamy mashed potatoes, polenta, or egg noodles for the ultimate comfort food experience. And trust us, the leftovers might even taste better the next day!
Want more beefy deliciousness? You’ve got to try my recipes for Oven BBQ Beef Brisket, Korean Short Ribs Recipe, Shredded Beef Ragu with Pappardelle, Salisbury Steaks, and Perfect Filet Mignon!
Why We Love This Recipe
- This recipe delivers incredibly tender, fall-off-the-bone short ribs thanks to the long, slow braising process.
- The rich red wine sauce adds depth of flavor and sophistication, making it perfect for a dinner party or special occasion.
- It’s versatile enough to pair with a variety of sides, like mashed potatoes, polenta, or even egg noodles, making it adaptable for any meal.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Bone-In Beef Short Ribs – The right cut of meat for that melt-in-your-mouth texture. Opt for meaty, thick ribs for the best results.
- Kosher Salt & Freshly Ground Black Pepper – A simple seasoning combo that brings out the natural flavors of the beef.
- Garlic – Adds a savory punch when caramelized, creating depth in the cooking liquid.
- Onion, Celery & Carrots – The classic mirepoix combo, lending sweetness and richness to the sauce.
- Tomato Paste – Helps thicken the sauce while bringing a tangy, caramelized flavor to the dish.
- Dry Red Wine – Cabernet Sauvignon or Pinot Noir works beautifully here. It deglazes the pan and enriches the sauce.
- Beef Stock – Forms the base of your braising liquid, adding even more meaty flavor to the mix.
- Fresh Thyme & Parsley – Herbs that give the dish an aromatic, earthy finish.
- Lemon Zest – Brightens the dish at the end, cutting through the richness of the sauce.
How to Make Braised Short Ribs
- Season ribs. Pat your short ribs dry with a paper towel for a better sear. Generously season all sides with salt and pepper—this is where the flavor magic starts.
- Sear ribs. Heat your Dutch oven over medium-high with some oil. Sear the ribs until they’re deeply browned—don’t rush it! You want a good crust. After about 6-8 minutes, transfer them to a plate.
- Cook garlic. In the same pot, toss in the halved garlic heads, cut-side down, and let them get golden for 1-2 minutes.
- Cook vegetables. Next, add the chopped onions, celery, and carrots. Season them with a bit of salt and pepper, and let them cook for 5-10 minutes until they’re soft and slightly sweet, but not browned.
- Add tomato paste. Stir in the tomato paste, making sure it coats the veggies well. Let it cook for a couple of minutes to caramelize. This step brings a sweet, tangy richness to the dish.
- Deglaze with wine. Time for the wine! Pour in the dry red wine and use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom of the pan. Let the wine simmer for a few minutes so it reduces a bit.
- Braise short ribs. Return the seared short ribs (and any juices) back to the pot. Add beef stock and fresh thyme. The liquid should just about cover the ribs—if not, add a little more stock. Bring everything to a simmer, then cover the pot and pop it in the oven at 275°F.
- Cook low and slow. Now, let the oven do its thing. In about 3½ to 4 hours, you’ll have tender, fall-apart short ribs. Don’t peek! You want that low, steady heat to work its magic without interruptions.
- Serve and enjoy. Carefully remove the ribs from the pot (they’ll be super tender, so take your time). Skim any excess fat from the sauce and serve the ribs with the rich sauce spooned over the top. Finally, garnish with fresh parsley and lemon zest for a little brightness, and enjoy!
Recipe FAQ’s
Yes, but bone-in short ribs are preferred for extra flavor. Boneless works fine, but you might lose a bit of that rich, meaty depth.
Absolutely! After searing the ribs and prepping the veggies, transfer everything to your slow cooker. Cook on low for 7-8 hours for melt-in-your-mouth perfection.
Store the short ribs in an airtight container with the sauce in the fridge for up to 4 days. The flavor actually deepens overnight!
Yes! Once cooled, place the ribs and sauce in a freezer-safe container and freeze for up to 3 months. Just make sure to defrost fully before reheating.
Reheat the ribs gently in a covered pan over medium-low heat, adding a splash of water or stock to loosen the sauce as needed. You can also use the oven at 300°F for about 15-20 minutes.
Tips for Success
- Always sear the short ribs until they’re a deep, golden brown. This step builds flavor and gives the dish that irresistible richness.
- You can skip the wine, but I really recommend trying it! It adds a depth of flavor to the braising liquid that beef stock alone can’t match. I buy little mini bottles of red wine to use exclusively for cooking because we don’t drink it and I don’t want to waste a larger bottle.
- Use fresh herbs like thyme and parsley for the best flavor. Dried herbs work in a pinch, but fresh will really elevate the dish.
- Be patient. Braising is all about low and slow cooking to break down the meat and make it tender. Don’t rush it!
What to Serve with Braised Short Ribs
Braised beef short ribs are delicious over creamy mashed potatoes, which soak up the rich red wine sauce.
Polenta is another perfect pairing, offering a smooth and creamy base.
For a hearty meal that hits all the right notes, serve with buttered egg noodles or a side of roasted vegetables, such as Tender Roasted Green Beans, Oven Roasted Asparagus, or Roasted Brussels Sprouts with Bacon!
Substitutions and Variations
- If you don’t have Bone-In Beef Short Ribs, you can use boneless short ribs or even osso bucco for a similar braised meat experience.
- Beef Stock can be substituted with chicken stock or bone broth if that’s what you have on hand.
- Add a splash of Soy Sauce or Worcestershire Sauce to the braising liquid for an extra umami punch!
More Slow Cooker Beef Dishes You’ll Love
- Slow Cooker Beef and Noodles
- Old-Fashioned Vegetable Beef Soup
- Traditional Beef Stew Recipe
- Crock Pot Italian Beef Sandwiches
- Slow Cooker Spicy Steak, Rice, Lentils & Quinoa
- Mexican Shredded Beef Barbacoa
- Dutch Oven Pot Roast
- Easy Sauerbraten Recipe
Braised Beef Short Ribs
Ingredients
- 2 Tablespoons vegetable oil
- 5 pounds bone-in beef short ribs at least 1½-inches thick
- kosher salt
- freshly ground black pepper
- 2 large heads of garlic halved crosswise
- 1 medium onion chopped
- 4 celery ribs chopped
- 2 medium carrots peeled and chopped
- 3 Tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef stock
- 4 sprigs thyme
- 1 cup parsley coarsely chopped
- 1 Tablespoon finely grated lemon zest
Instructions
- Heat oven to 275°F. Heat a large dutch oven over medium-high heat and drizzle with the oil. Generously season the short ribs on all sides with salt and pepper. Work in batches to sear the short ribs on all sides for about 6-8 minutes, turning every 2-3 minutes, until a nicely browned crust develops. Transfer the seared short ribs to a plate and set aside while searing the rest of the meat.2 Tablespoons vegetable oil, 5 pounds bone-in beef short ribs, kosher salt, freshly ground black pepper
- Pour off and discard all but 2 Tablespoons of the fat, leaving any browned bits on the bottom of the dutch oven. Reduce the heat to medium and add the garlic, cut sides down. Cook for 1-2 minutes until golden brown. Add the onion, celery, and carrots. Season with salt and pepper, then cook for 5-10 minutes, stirring occasionally, until the vegetables are slightly softened but not browned.2 large heads of garlic, 1 medium onion, 4 celery ribs, 2 medium carrots
- Add the tomato paste and stir well to evenly coat the vegetables. Continue to cook and stir for 2-3 minutes to caramelize the tomato paste.3 Tablespoons tomato paste
- Add the red wine and use a wooden spoon to deglaze the pan by scraping any browned bits off the bottom of the dutch oven. Let it simmer for 3-4 minutes to reduce a bit.2 cups dry red wine
- Return the seared short ribs and any juices to the pan, then add the beef stock and thyme. The meat short be covered by the liquid and you can add more beef stock if necessary. Bring the liquid to a simmer, then cover the dutch oven with a lid and transfer to the preheated oven.2 cups beef stock, 4 sprigs thyme
- Cook for 3½ to 4 hours without uncovering the dutch oven until the short ribs are fall-off-the-bone tender.
- Remove the ribs from the pot carefully using tongs (for presentation purposes, you want the bones and the meat intact, but the meat will be so meltingly soft that this is sometimes easier said than done) and transfer to a large serving plate. Sprinkle with the chopped parsley and lemon zest.1 cup parsley, 1 Tablespoon finely grated lemon zest
- Transfer the liquids from the dutch oven to a fat separator and strain off the fat. Serve with the extra cooking liquids on the side for drizzling over the meat, or thicken them into a gravy, if you like.
Notes
- Bone broth, beef bouillon dissolved in water, or chicken broth will work in a pinch.
- Making without wine: If you really don’t want to use the wine in this dish, you can replace the liquid with an equal amount of beef broth.
- Store: Keep any leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen, making it perfect for a next-day meal.
- Freeze: Place cooled short ribs and sauce in a freezer-safe container, and freeze for up to 3 months. It’s a great idea to freeze them in individual portions for easy reheating.
- Reheat: Reheat the short ribs gently on the stovetop over medium-low heat or in the oven at 325°F, adding a splash of stock to keep the sauce nice and saucy.
- Make Ahead: Cook the short ribs a day or two in advance and refrigerate. Skim any fat off the top before reheating for best results. Perfect for prepping before a big dinner party or holiday feast!
