Braised Short Ribs
These delicious braised short ribs are cooked low and slow in the oven until they’re fall off the bone tender. Served over mashed potatoes with that luscious sauce, these short ribs are sure to impress!
Looking for more special occasion dinners? Try my Instant Pot Pot Roast, Lasagna, Baked Salmon or Chicken Enchiladas!
Easy Braised Short Ribs are worthy of a special occasion
Braised short ribs are one of those meals that feels extra-fancy, but is secretly so easy to make! In this recipe, I first sear the short ribs on the stove to get a flavorful golden brown crust. Then I finish cooking them low and slow in the oven in a rich, flavorful sauce. Just one look at the sauce ingredients and you know it’s going to be good – the ingredient list includes garlic, red wine, balsamic vinegar and tomato paste, and that’s not even all of it! This sauce is so flavorful, I could eat it with a spoon.
Rich, savory and comforting, save this short ribs recipe for your next holiday meal. They’re perfect for Christmas dinner, especially if you’re serving a smaller crowd. I’ve shared some of my favorite side dishes for short ribs below.
Ingredient Notes
- Beef Short Ribs: You’ll need 3 pounds of bone-in beef short ribs, which is about 5-8 pieces, depending on how big they are. I prefer using bone-in short ribs for this recipe because they typically turn out more flavorful and tender. If you can only find boneless short ribs, they’ll work, too. Boneless may cook a bit faster.
- Salt and Pepper: To season the short ribs and sauce.
- Olive Oil: For browning the meat and sautéing the onion and carrots.
- Onion & Carrot: These create a base layer of flavor for the sauce. The sweetness of the carrots complements the savory flavor of the ribs.
- Garlic: I use 5 cloves of fresh garlic.
- All-purpose flour: Thickens the sauce as it cooks.
- Tomato Paste: Brings richness to the sauce.
- Dry Red Wine: The wine adds depth of flavor and helps to tenderize the ribs. I like to use Pinot Noir, Merlot or Cabernet Sauvignon in this dish. Choose a wine that you would enjoy drinking in a glass. Don’t want to cook with alcohol? You can replace the wine with beef stock or broth. The dish will still be delicious.
- Beef Stock: Use unsalted beef stock or low sodium beef broth. You can salt the finished dish to taste.
- Balsamic Vinegar: Adds flavor complexity and complements the richness of the short ribs.
- Fresh Thyme: You’ll add 4 sprigs of fresh thyme before braising. The leaves will fall off the stems to season the sauce. The stems are easy to remove after cooking.
How to Make Braised Short Ribs
For this recipe you will need a large, heavy pot with a lid that can go from stove to oven, such as a Dutch oven or enameled cast iron braiser.
Brown the ribs. Generously season the short ribs with salt and pepper. Heat the olive oil in a large Dutch oven. Once hot, add the ribs to the pot and brown them on all sides. Transfer the ribs to a clean plate.
Now it’s time to start that delicious sauce! First, add the chopped onion and carrots to the pot and cook for a few minutes until softened. Then add the garlic, flour and tomato paste and cook for a minute to cook off the raw flour taste and develop the flavors.
Deglaze the pan with the red wine, scraping up any flavorful bits from the bottom. Stir in the beef stock and balsamic vinegar, plus more salt and pepper and bring the sauce to a simmer. Add the short ribs back to the pot, spoon some of the sauce over the top of the ribs, then add the fresh thyme sprigs.
Cover the pot and cook in the oven at 325° F for 2 to 2 ½ hours, until the meat is fall-apart tender. Then let the dish rest with the lid on for 10-15 minutes before serving.
Serving Ideas
- Mashed Potatoes or Polenta: I love serving braised short ribs over mashed potatoes or polenta. Be sure to spoon on plenty of that delicious sauce!
- Carrots: Since we’re using two carrots in the sauce, why not buy extra to serve on the side? Their natural sweetness perfectly complements this savory dish. Try Roasted Carrots, Glazed Carrots or Air Fryer Carrots.
- Green Beans: These Roasted Green Beans are one of my favorite side dishes. Pop them in the oven while the short ribs rest after cooking.
- Salad: You can never go wrong by adding a salad to a meal. I suggest my Kale Salad, Butternut Squash Salad or Green Salad recipes.
- Bread: Slice up a loaf of crusty bread. It’s perfect for soaking up extra sauce.
Just look at how tender that meat looks! This meal is seriously so good.
Braised Short Ribs
Ingredients
- 3 pounds bone-in beef short ribs, 5-8 pieces
- kosher salt and black pepper, to season the ribs
- 1 tablespoon olive oil
- 1 small sweet yellow onion, finely chopped
- 2 carrots, finely chopped
- 5 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- 1 ½ cups dry red wine, such as Pinot Noir, Merlot or Cabernet Sauvignon
- 2 cups unsalted beef stock, or low sodium beef broth
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt, omit if using salted broth or stock, then salt to taste after cooking
- ¼ teaspoon black pepper
- 4 sprigs fresh thyme
Instructions
- Preheat oven to 325° F.
- Generously season the short ribs with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Add the short ribs to the pot (work in batches if they won't fit in a single layer) and brown them on all sides, 30 seconds to 1 minute per side. Remove ribs to a clean plate.
- Add the onion and carrot to the pot and sauté until they start to soften, about 3 minutes.
- Reduce heat to medium. Add the garlic, flour and tomato paste. Cook, stirring constantly, for 1 minute.
- Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Stir in the beef stock, balsamic vinegar, ½ teaspoon salt and ¼ teaspoon pepper and bring to a simmer. Add the short ribs back to the pot, spoon some of the sauce over the top of the ribs, then add the fresh thyme sprigs.
- Cover the pot and bake in the preheated oven for 2 – 2 ½ hours, until the meat is fall-apart tender. Remove from the oven and let rest with the lid on for 10-15 minutes. Remove and discard the thyme stems. Skim any excess fat off of the top of the sauce, as needed. Taste and add more salt and pepper if needed.
- Serve ribs over mashed potatoes or polenta with the sauce spooned over the top.
Notes
- Beef Short Ribs: I prefer using bone-in short ribs for this recipe because they typically turn out more flavorful and tender. If you can only find boneless short ribs, they’ll work, too. Boneless may cook a bit faster.
