Easy Braised Beef Short Ribs

If you want cozy, stick-to-the-bone beef that makes the house smell like a restaurant, this is your recipe. These braised short ribs are slow-cooked until the meat literally falls off the bone, with a glossy, savory sauce that’s equal parts comforting and slightly naughty. It’s the kind of dinner that gets repeated texts the next day asking if there are leftovers.

My husband still does the silly happy dance when I pull these out of the oven. Our kiddo insists on “helping” by banging a wooden spoon against the pot lid (which I let slide because it’s the loudest sign of enthusiasm I’ve ever heard). We started making this on weekend nights when I wanted something hands-off but impressive, and now it’s the thing we bring to potlucks and to friends who just had babies. It’s become our default “I love you” meal.

Kitchen Talk

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I’ll be honest: I used to over-sear the ribs and scorch the first batch of onions, so I learned to let the pan do its thing and walk away for a minute. One time I swapped out red wine for black coffee because we were out of wine, and it made the sauce oddly brilliant — more bitter-chocolate notes than I expected. Also, if you want ridiculously silky sauce, strain it and skim the fat the day after; patience rewards you here. This is a hands-off slow-cook kind of love, not a fiddly chef-move.

Shopping Tips

– Protein: Buy bone-in beef short ribs with good marbling; look for chunks that feel heavy for their size—more fat = more flavor and tenderness.
– Vegetables: Pick firm carrots and celery with bright color; avoid limp bunches—they’ll disintegrate into sadness during a long braise.
– Fresh Herbs: Grab a small bunch of thyme and parsley; fresh herbs finish the dish and lift the heavy flavors.
– Fats & Oils: Use a neutral oil with a high smoke point (canola, grapeseed) for searing; save the butter for finishing if you like a glossy sauce.
– Canned Goods: If using beef stock or crushed tomatoes, choose low-sodium so you can control the seasoning late in cooking.

Prep Ahead Ideas

– Trim and pat the ribs dry the night before; store them covered in the fridge so they’re ready to season and sear.
– Chop the mirepoix (onion, carrot, celery) and keep in an airtight container; they’ll last 2 days refrigerated.
– Make the braising liquid a day ahead and refrigerate; skim the fat in the morning for a cleaner sauce and faster reheating.
– Store everything in shallow containers for quick assembly—midweek you’ll just sear and pop the pot in the oven.

✔Time-Saving Tricks

– Use a Dutch oven or heavy ovenproof pot so you can sear, deglaze, and braise in one vessel—less mess and fewer dishes.
– Swap fresh tomatoes for a can of crushed tomatoes if you’re rushing; they deepen the braise without extra chopping.
– If you’re short on oven time, finish in a 325°F oven instead of 300°F and add 20–30 minutes—check tenderness often.
– Don’t rush the sear—good fond = better sauce; after that, the oven does the slow work.

✔Common Mistakes

– Not drying the meat before searing: damp ribs steam instead of caramelize. Pat them dry with a paper towel first.
– Skipping the deglaze: that brown stuff on the bottom is flavor, so scrape it up with wine, stock, or even beer.
– Over-thinning the sauce: if it’s too watery, reduce on the stovetop or whisk in a beurre manié (butter + flour) to thicken.
– I once added too much salt at the start—if that happens, add a peeled potato to the braise to absorb some salt, or dilute with a bit more unsalted stock.

What to Serve It With

– Creamy mashed potatoes or parsnip mash to soak up the sauce.
– Buttered egg noodles or polenta for a rustic plate.
– Simple roasted Brussels sprouts or a lemony arugula salad to cut the richness.
– Crusty bread for sopping—don’t you dare skip the bread.

✔Tips & Mistakes

– Sear over medium-high heat until you get a deep brown crust; too low and you’ll get gray meat.
– Salt in stages: salt before searing lightly, then finish-season after the braise when things have concentrated.
– Use a splatter guard or keep the lid slightly ajar while searing to avoid a kitchen-smoke drama.
– If the sauce is too thin after braising, remove ribs, reduce sauce on stovetop until glossy.

✔Storage Tips

Leftovers live happily in the fridge for 3–4 days in a sealed container; the sauce tightens up and becomes even more behaved. Cold short ribs are weirdly great on toast for breakfast—no shame here. Freeze for up to 3 months in freezer-safe bags, laying flat so they stack. To reheat, simmer gently in a pot with a splash of stock or in a low oven until warm.

✔Variations and Substitutions

– Swap short ribs for bone-in chuck roast if short ribs are unavailable—cook time is similar but check tenderness earlier.
– Red wine gives acidity and depth; substitute extra beef stock and a tablespoon of balsamic if you’re out of wine.
– For a slightly sweeter glaze, add a tablespoon of molasses or maple syrup near the end of cooking.
– Want spice? A chipotle or a few dashes of smoked paprika plays wonderfully with beef.

Frequently Asked Questions

Easy Braised Beef Short Ribs

Fall-off-the-bone beef short ribs braised low and slow in a rich red wine gravy. Cozy, impressive, and surprisingly simple.

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Prep Time: 20 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 2 hours hours 50 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 4 lb bone-in beef short ribs
• ▢ 2 tsp kosher salt
• ▢ 1.5 tsp freshly ground black pepper
• ▢ 0.5 cup all-purpose flour for light dredging
• ▢ 2 tbsp olive oil
• ▢ 2 cups chopped yellow onion
• ▢ 1.5 cups diced carrots
• ▢ 1 cup diced celery
• ▢ 2 tsp minced garlic
• ▢ 2 tbsp tomato paste
• ▢ 1.25 cup dry red wine
• ▢ 3 cups low-sodium beef broth
• ▢ 1 tbsp Worcestershire sauce
• ▢ 1 tsp dried thyme
• ▢ 0.5 tsp dried rosemary, crushed
• ▢ 2 tbsp chopped fresh parsley for serving

Instructions

Preparation Steps

• Preheat oven to 325°F. Pat ribs dry.
• Season ribs with salt and pepper. Dust lightly with flour, shaking off excess.
• Heat olive oil in a Dutch oven over medium-high. Brown ribs on all sides; remove to a plate.
• Lower heat to medium. Cook onion, carrots, and celery until softened, about 5 minutes.
• Stir in garlic and tomato paste. Cook until the paste darkens slightly, about 1 minute.
• Pour in red wine. Scrape up browned bits and simmer until reduced by half.
• Add beef broth, Worcestershire, thyme, and rosemary. Bring to a gentle simmer.
• Nestle ribs back in, bone-side up if possible. Liquid should come halfway up the meat.
• Cover and braise in the oven until fork-tender, 2 to 2½ hours.
• Transfer ribs to a platter. Skim fat, then simmer sauce to thicken to your liking.
• Taste and adjust seasoning. Spoon sauce over ribs and finish with parsley.

Notes

Try swapping part of the beef broth with mushroom broth for an earthier sauce. For make-ahead, chill overnight and remove the solidified fat before reheating gently; the flavor deepens. Serve over creamy polenta or mashed potatoes to catch the gravy.

This recipe is an original creation inspired by classic Easy Braised Beef Short Ribs flavors. All ingredient ratios and instructions are independently developed.