Our braised beef short ribs are ideal for special occasions or a cozy Sunday dinner. They’re slowly braised in a heavy Dutch oven with dry red wine, carrots, onion, and garlic, then served over creamy mashed potatoes. The long, gentle cook renders the ribs incredibly tender—perfectly fall-off-the-bone.
Every so often my husband likes to show off a new technique by preparing an impressive dinner, and his short ribs always deliver. The deep, savory gravy and the tender meat make this a standout meal—similar in comfort to other slow-cooked favorites that pair rich meat with a silky sauce.
Braised beef short ribs are a go-to for date nights, a warming weekend meal, or any time you want restaurant-quality comfort food at home. The red wine sauce is the star—rich, balanced, and best made with a bottle you’d enjoy drinking. Serve with mashed potatoes for a classic combination.
Mashed potatoes are an ideal match, though polenta, risotto, rice, or buttered noodles also work beautifully. Add a simple green salad and a glass of wine for a complete, satisfying dinner.
What Are Short Ribs?
Short ribs are a beef cut taken from the rib, chuck, plate, or brisket area. They’re a relatively short section of rib surrounded by richly marbled meat. Because of that marbling, short ribs respond exceptionally well to long, slow cooking methods like braising or smoking, becoming tender and deeply flavorful.
Why we love these short ribs
- Exceptionally flavorful: Each bite delivers rich, savory depth from the meat and braising liquid.
- Elegant presentation: They feel special enough for a date night or celebration while still being comforting.
- Hearty and satisfying: This dish fills you up and comforts on cold days.
Ingredients
A complete ingredient list with exact amounts appears in the recipe card below.
- Beef short ribs: Bone-in short ribs are used here for deeper flavor and presentation.
- Neutral oil and butter: For searing, sautéing, and finishing the sauce.
- Onion, carrots, garlic: Aromatics that build the braising base.
- Tomato paste: Adds body and umami to the sauce.
- Dry red wine: Use a good-quality bottle you’d enjoy drinking; it concentrates into a rich sauce.
- Fresh herbs: Rosemary and thyme sprigs to perfume the braise.
- Beef bouillon or stock: Concentrated beef base or broth to boost savory depth.
- Kosher salt and black pepper: Season to taste—adjust if you use a different salt type.
Equipment and Tools
You’ll need a few basic tools to make this braised short ribs recipe:
- Fine-mesh strainer to clarify the braising liquid before reducing it into a sauce.
- Large Dutch oven for browning, braising, and reducing the sauce.
- Tongs for turning and handling the ribs.
- Wooden spoon or silicone spatula to deglaze and scrape up browned bits.
How to Make Braised Beef Short Ribs
Full step-by-step instructions are included in the recipe card below.
Step 1: Pat the short ribs dry and season generously with kosher salt and black pepper.
Step 2: Heat oil in the Dutch oven and sear the short ribs on all sides until deeply browned, then remove and set aside.
Step 3: Sauté onion, carrots, and garlic in butter until softened. Stir in tomato paste, add red wine and beef bouillon, return the ribs to the pot with rosemary and thyme, and add water. Cover and simmer gently for 2–3 hours, until the meat is very tender.
Step 4: Strain and reduce the braising liquid until it thickens slightly, then whisk in butter for a glossy red wine sauce. Serve the ribs with the carrots and onions and drizzle with the sauce over mashed potatoes or your preferred side.
Red Wine Sauce for Short Ribs
- Remove the ribs from the Dutch oven and set them aside.
- Strain the braising liquid and reserve the solids if you want to serve them with the ribs.
- Return the liquid to the pot and simmer until reduced by about half and thick enough to coat a spoon.
- Whisk in 2 tablespoons of butter off the heat until the sauce is smooth and glossy, then spoon it over the ribs.
Recipe Tips for Best Results
- Choose a good wine: Use a dry red you enjoy drinking—its flavor concentrates in the sauce.
- Low and slow: Don’t rush the braise. Give the ribs 2–3 hours (or longer) until they are tender and shreddable.
What to Serve
Serve short ribs over mashed potatoes with the red wine sauce spooned on top. Polenta, risotto, rice, or buttered noodles are all excellent alternatives. Finish the meal with a simple green salad and a glass of the same red wine used in the sauce for a cohesive pairing.
Common Questions
Use a dry red such as Cabernet Sauvignon, Merlot, Syrah/Shiraz, or Pinot Noir. Choose a wine with balanced tannins and good flavor—what you’d enjoy drinking.
Yes. Sear the ribs and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours. Finish by straining and reducing the braising liquid into a sauce.
📖 Recipe
Braised Beef Short Ribs Recipe
Krysten Wilkes & Marrekus Wilkes
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Equipment
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Dutch oven
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Fine mesh strainer
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Tongs
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Wooden spoon or spatula
Ingredients
- 4-6 bone-in short ribs
- Kosher salt to taste
- Black pepper to taste
- 2 tablespoons neutral oil
- 4 tablespoons unsalted butter divided
- 1 white onion roughly chopped
- 3 small carrots roughly chopped
- 3 cloves garlic sliced
- 2 tablespoons tomato paste
- 3 cups dry red wine divided
- 3 sprigs thyme
- 3 sprigs rosemary
- 3 teaspoons beef bouillon or beef base
- 4 cups water
Instructions
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Pat the short ribs dry and season with salt and pepper.
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Heat oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
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Add onions, carrots, garlic, and 2 tablespoons of butter; sauté until the onions soften and the garlic is fragrant, about 3 minutes.
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Stir in tomato paste and cook 2–3 minutes, stirring to prevent burning.
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Pour in a splash of red wine and deglaze, scraping up browned bits. Add the remaining wine and simmer until reduced by half, about 5 minutes.
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Stir in the beef bouillon, return the short ribs to the pot with thyme and rosemary.
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Pour in water so the ribs are mostly submerged. Cover and simmer gently for 2–3 hours, until the meat is tender and easily pulls away from the bone.
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Carefully remove the ribs and set aside. Strain the braising liquid, reserving the vegetables if desired.
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Return the strained liquid to the pot and reduce until slightly thickened and capable of coating the back of a spoon.
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Whisk in the remaining 2 tablespoons of butter until the sauce is glossy.
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Plate the short ribs with the carrots and onions, drizzle with the red wine sauce, and serve with mashed potatoes or your preferred sides.