This braised beef short ribs recipe is one of those dishes I turn to when I want something comforting, celebratory, and reliably delicious. I discovered this method on a rainy weekend when I wanted dinner to feel like an occasion without spending all day in the kitchen; the combination of an aggressive sear and a long, slow braise in dry red wine transformed humble ribs into something deeply savory and silky. The first time I made it for friends, the kitchen filled with a warm, wine-scented steam and every plate came back scraped clean. It quickly earned a place in our weekend rotation and remains a go-to when I want to impress with minimal hands-on time.

What makes this preparation special is the contrast of textures and concentrated flavors: a caramelized exterior from high-heat browning, followed by hours of gentle heat that dissolves connective tissue so the meat falls away from the bone. The vegetables and tomato paste build an aromatic backbone while the wine and beef stock reduce into a glossy, savory sauce. Serve it with creamy mashed potatoes or buttered egg noodles to soak up every last drop—this is comfort food with polish.

Ingredients

• Beef short ribs: 5–6 short ribs, about 10–14 ounces each. Choose well-marbled ribs for the best tenderness and flavor; look for a deep red color and even fat distribution. Purchase bone-in English-cut ribs for the classic presentation.
• Salt and pepper: 1.5 teaspoons each. Season generously to draw out flavor before browning—coarse kosher salt and freshly cracked black pepper give the best results.
• Olive oil: 2 tablespoons. Use a neutral extra-virgin or light olive oil with a high smoke point for searing; avoid low-quality oils that burn quickly.
• Aromatics: 3 garlic cloves (crushed), 1 large onion (chopped), 2 celery ribs (chopped), 2 carrots (chopped). These build the braise base—don’t skimp on carrot and onion for sweetness and body.
• Tomato paste: 2 tablespoons. It adds acidity and umami; cook it briefly to remove rawness and deepen its flavor.
• Dry red wine: 2 cups (about 16 fl oz). Use a full-bodied dry wine such as Cabernet Sauvignon, Merlot, or a Rioja blend—choose a bottle you’d enjoy drinking.
• Beef stock: 2 cups low-sodium beef stock. Low-sodium allows you to control seasoning; substitute with homemade stock for superior depth.
• Herbs: 2 sprigs fresh thyme (optional) and 2 bay leaves. Fresh thyme brightens the braise; if using dried, use about 1 teaspoon.

Instructions

Preheat and season: Preheat the oven to 325°F (160°C). Pat the ribs dry with paper towels and sprinkle evenly with 1.5 teaspoons salt and 1.5 teaspoons black pepper. Dry meat sears more effectively—moisture is the enemy of a good crust. Brown the ribs: Heat 2 tablespoons olive oil in a large ovenproof pot (a Dutch oven works perfectly) over high heat until shimmering. Brown half the ribs aggressively on all sides, about 5–7 minutes total, until a deep mahogany crust forms. Remove and repeat with remaining ribs. Don’t overcrowd the pot—work in batches so the ribs sear instead of steam. Sauté the aromatics: Reduce heat to medium and add the chopped onion and crushed garlic to the same pot. Cook for about 2 minutes until fragrant and translucent. Add the chopped carrots and celery and continue cooking 5 minutes until the carrots begin to soften and release their sweetness—this builds a flavorful base. Develop the base: Add 2 tablespoons tomato paste and cook for 1 minute, stirring constantly. The oil left from browning will lift the browned bits from the pot (fond), which enriches the entire sauce—cooking the paste removes raw edge and deepens color. Deglaze and simmer: Pour in 2 cups dry red wine and 2 cups low-sodium beef stock, then add the thyme and bay leaves. Stir thoroughly, scraping up any fond from the bottom. Ensure the paste dissolves into the liquid, creating an even braising liquid. Return ribs and braise: Arrange the browned ribs back in the pot so they are mostly submerged in the liquid—turn them to nestle in the sauce. Cover with a tight-fitting lid and transfer to the preheated oven for 3 hours, or until the meat easily separates from the bone when prodded with forks. Low-and-slow allows collagen to convert to gelatin, producing luscious texture. Finish the sauce: Carefully remove the ribs from the pot, keeping the meat on the bone, and cover to keep warm. Strain the braising liquid through a sieve, pressing the vegetables to extract juices (optional if you prefer a smooth sauce). Return the strained sauce to the pot, bring to a simmer on medium heat, and reduce until it reaches a glossy, spoon-coating consistency. Adjust seasoning with salt and pepper; add a pat of butter if you want extra sheen. Serve: Place ribs on a warm serving plate and spoon the sauce generously over them. Serve immediately with mashed potatoes, polenta, or buttered noodles to capture every drop of the sauce.

Storage Tips

Cool the ribs and sauce to room temperature before storing. Transfer to shallow airtight containers and refrigerate for up to 4 days. For longer storage, freeze in portions (meat with sauce) for up to 3 months—vacuum sealing or heavy-duty freezer bags minimize freezer burn. When reheating, thaw overnight in the refrigerator and warm slowly in a covered pot over low heat to preserve tenderness; adding a splash of stock or water prevents the sauce from reducing too much and becoming overly concentrated.

Ingredient Substitutions

If you don’t have short ribs, use beef chuck roast cut into large chunks—cooking time may be similar but monitor for tenderness. Swap red wine for an equal amount of deglazed balsamic-sherry mix (3 parts stock to 1 part balsamic) if you prefer not to cook with alcohol. Use vegetable stock for a lighter flavor profile (note: depth will differ). For a gluten-free version, confirm your beef stock is certified gluten-free and avoid any canned stocks with additives.

Serving Suggestions

Serve these ribs over creamy mashed potatoes, polenta, or wide egg noodles to soak up the sauce. Brighten the plate with a quick chopped parsley garnish and a squeeze of lemon just before serving to cut through the richness. For a composed plate, add roasted baby carrots and sautéed green beans tossed with garlic and butter. Serve with a glass of the same red wine you cooked with to echo the braise flavors.

Cultural Background

Slow braising in wine is a technique rooted in classic French cooking—think of bœuf bourguignon and similar pot-roast traditions where inexpensive cuts transform into luxurious mains through long, gentle cooking. The method emphasizes building flavor through browning, aromatic vegetables, and long simmering in a flavorful liquid. While this recipe isn’t strictly traditional bourguignon, it employs the same principles and reflects a European approach to turning connective-tissue-rich cuts into tender, celebratory dishes.

Seasonal Adaptations

In winter, add root vegetables like parsnips and turnips to the braise for extra body and seasonal sweetness. In spring, finish the reduced sauce with a handful of chopped fresh herbs (parsley, chives, tarragon) for brightness. For holiday gatherings, add a cinnamon stick or a small star anise to the braising liquid for a warm aromatic note—use sparingly to avoid overpowering the beef.

Meal Prep Tips

Make a double batch and freeze individual portions for easy dinners later; the sauce makes an excellent base for shepherd’s pie, pot pie, or ragu over pasta. To save time, chop aromatics and measure spices the night before. Reheat gently on the stovetop and refresh flavors with a splash of wine or stock and a pinch of salt before serving. Skim the fat after chilling if you prefer a leaner presentation.

There’s a quiet joy in serving a dish that looks and tastes like you spent hours in the kitchen when in fact it needed only a little attention and a long, patient oven. Share it with people you love, and let the sauce do the talking—this is food that invites conversation and second helpings.