Imagine sinking your fork into tender, melt-in-your-mouth meat soaked in rich, savory sauce — that’s exactly what this Braised Beef Short Ribs Recipe delivers. It’s comfort in a dish that’s perfect for weekend dinners or special occasions when you want something deeply satisfying and impressive with minimal fuss.

In a large white pot, several thick pieces of dark brown textured meat with a slightly crispy surface float in a rich, deep brown broth. The broth contains soft orange carrot chunks and translucent onion pieces. Sprigs of fresh green rosemary rest on top of the meat, adding a touch of color contrast. The inside of the pot is cream-colored with some dark specks, and the pot sits on a soft white cloth, all against a white marbled surface background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Braised Beef Short Ribs Recipe
Top Tip
How to Serve Braised Beef Short Ribs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Braised Beef Short Ribs Recipe

Why You'll Love This Recipe

Let me tell you, this braised beef short ribs recipe has quickly become one of my favorites to make when I want hearty, hands-off cooking that rewards with maximum flavor and minimal effort. The way the meat just falls off the bone after a slow braise is nothing short of magical.

Deep Flavor Development: The sear followed by slow braising really unlocks incredible depth in the sauce and meat.
Simple Ingredients: It uses pantry-friendly basics like carrots, onions, garlic, and wine — nothing fancy but oh so delicious.
Great for Entertaining: You can prep much ahead and then just let it simmer, freeing you up to enjoy your guests.
Versatility: Pairs perfectly with mashed potatoes, polenta, or even creamy grits for a cozy meal.

A white pot filled with five large pieces of dark brown cooked meat with visible bone ends, simmering in a deep brown sauce. Small orange carrot slices and sprigs of green rosemary float on top. The pot is on a white marbled surface with some scattered green herbs and black peppercorns nearby. A silver ladle is partially submerged in the sauce on the left side of the pot. The lighting highlights the rich textures and colors of the meat and sauce. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a starring role, balancing richness with acidity and sweetness to create a sauce that clings to every tender bite. Here’s why I love each one and a quick tip on what to look for when shopping.

Flat lay of thick raw beef short ribs with marbling, several uncooked pale pink bacon slices stacked neatly, two medium yellow onions halved and quartered, three whole fresh orange carrots with green tops trimmed, six whole unpeeled garlic cloves, a small white bowl of deep red tomato paste, a small white bowl filled with dark red red wine, a small white bowl of rich brown beef broth, two fresh green thyme sprigs, two fresh green rosemary sprigs, a small pile of finely chopped bright green parsley, a small white bowl of coarse kosher salt crystals, a small white bowl of freshly cracked black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Adds smoky, salty depth and renders fat to brown the ribs beautifully — don’t skip it!
Beef short ribs: Choose well-marbled ones for the best tenderness and flavor after braising.
Kosher salt: Essential for seasoning and helping to bring out the meat’s natural flavors.
Black pepper: Freshly cracked gives a nice, bright heat that complements the richness.
Yellow onions: Their mild sweetness softens and enriches the sauce base as they cook.
Carrots: Add natural sweetness and earthiness that balances the savory meat.
Garlic: A must for that aromatic punch that boosts every layer of flavor.
Tomato paste: Deepens the color and adds umami to the sauce.
Red wine: This is your secret weapon — it sharpens the sauce’s complexity and tenderizes the meat.
Beef broth: Provides a rich liquid base to braise the ribs long and low for ultimate tenderness.
Fresh thyme and rosemary: They infuse the simmering sauce with fragrant herbal notes that feel so comforting.
Fresh parsley: You'll want this for a bright, fresh garnish to cut through the richness when serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this braised beef short ribs recipe is how easy it is to tweak to your preferences. I often switch up the herbs or the sides depending on the season or what’s in my fridge.

Variation: I sometimes swap rosemary for sage or add a splash of balsamic vinegar near the end for a tangy twist. It really brightens the richness without overwhelming it.
Make it Gluten-Free: Just double-check your beef broth and tomato paste labels; the rest of the recipe is naturally gluten-free.
Spicier Kick: Add a pinch of red pepper flakes with the garlic if you like a little heat — it balances beautifully with the savory sauce.

Step-by-Step: How I Make Braised Beef Short Ribs Recipe

Step 1: Bring the Short Ribs to Room Temperature & Season

First, I take the ribs out of the fridge about 30 minutes ahead of time so they’re not too cold going into the pan. Pat them dry with paper towels – this helps you get a better sear. Then, sprinkle them evenly with kosher salt and freshly cracked black pepper on all sides. Trust me, don’t rush this step. It makes a big difference in flavor and texture later on.

Step 2: Cook the Bacon Until Crispy

Slice the bacon into one-inch pieces and toss it into your pot over medium-low heat. I stir frequently to avoid burning, letting the fat render out until the bacon gets wonderfully crispy. Remove the bacon and keep it for adding back in later. The leftover fat in the pot is pure gold for searing the ribs, so don’t drain it off!

Step 3: Sear the Short Ribs

Turn the heat up to medium-high, and add the short ribs in batches so they don’t crowd the pan. Brown each side for 1 to 2 minutes until you get a deep, caramelized crust. This step locks in flavor and adds complexity to the final sauce. Then, set them aside on a plate.

Step 4: Sauté the Vegetables

In the same pot, add chopped onions and carrots into the bacon fat. I cook them for about 3 to 4 minutes until they start to soften and take on some color — no rushing here! Once fragrant and tender, toss in the garlic and tomato paste and give everything a good stir for another minute to really wake up those flavors.

Step 5: Add Red Wine & Reduce

Pour in the red wine — I love using a good, bold one here, since it really intensifies the sauce. Let it simmer for around 5 minutes, stirring occasionally, until it reduces by about half. You’ll notice the sauce thickening and the alcohol scent mellowing out to a nice richness.

Step 6: Return the Ribs & Add Broth, Bacon, Herbs

Place the short ribs back into the pot along with the crispy bacon, beef broth, sprigs of thyme and rosemary. Bring everything together, cover tightly, then reduce the heat to low. Let it cook slowly for 2 to 2 ½ hours until the ribs are fork-tender and falling off the bone. If they’re still a bit tough, just let them braise a little longer — it’s worth the wait!

Step 7: Finish & Serve

Once off the heat, carefully fish out the herb sprigs and skim off excess fat from the surface. I love serving these ribs over creamy mashed potatoes with plenty of the luscious sauce spooned on top. A sprinkle of freshly chopped parsley adds a pop of color and brightness that balances the richness perfectly.

Top Tip

From all my times making this Braised Beef Short Ribs Recipe, I’ve learned a few extra tricks that help you get perfect results every time without stress.

Don’t Skip the Browning: Searing the ribs well adds a flavor depth that braising alone can’t achieve.
Low and Slow: Keep the heat low while braising — rushing this step means tougher meat.
Adjust Liquid Levels: If the pot starts drying out during cooking, don’t hesitate to add a splash more broth; you want the ribs partially submerged.
Rest Before Serving: Let the ribs rest a few minutes after braising to lock in juices and make serving less messy.

How to Serve Braised Beef Short Ribs Recipe

braised beef short ribs - Serving Suggestion

Garnishes

I always finish with a generous sprinkle of fresh parsley. It brightens the plate and cuts through the richness just right. Sometimes, a little lemon zest or finely chopped chives can be a nice twist if I want to jazz it up for guests.

Side Dishes

Mashed potatoes are my go-to since their creamy texture soaks up the sauce brilliantly. But I’ve also served these with creamy polenta, roasted root veggies, or buttery noodles — all crowd-pleasers with these rich ribs.

Creative Ways to Present

One time, I made individual servings by placing a single rib on a small mound of truffle mashed potatoes, drizzled with sauce and garnished with microgreens for a fancy dinner party. It’s a beautiful way to impress without extra fuss.

Make Ahead and Storage

Storing Leftovers

Cool the ribs in their braising liquid, then pop the whole thing into an airtight container and into the fridge. They keep beautifully for 4 to 5 days — the flavors actually deepen overnight, so leftovers are even better!

Freezing

I freeze extra portions with plenty of the rich sauce in freezer-safe containers or bags. I also freeze leftover braising liquid in small silicone cubes — Souper Cubes are a lifesaver — and use them later to flavor soups or sauces.

Reheating

Reheat gently on the stovetop over low heat with the lid on, adding a splash of broth if it looks thirsty. This keeps the meat tender and the sauce silky, just like freshly made.

Frequently Asked Questions:

Can I use other cuts of beef for this Braised Beef Short Ribs Recipe?

Yes! While short ribs are ideal due to their marbling and connective tissue, you can substitute beef chuck roast or oxtail for a similar braising effect. Just adjust cooking time as needed until meat is tender.

What type of red wine is best for braising short ribs?

Choose a full-bodied dry red wine like Cabernet Sauvignon, Merlot, or Zinfandel. Avoid sweet wines as they can alter the flavor balance in the sauce. Use a wine you’d enjoy drinking since its flavor concentrates during cooking.

Can I make this Braised Beef Short Ribs Recipe in a slow cooker?

Absolutely! After searing the ribs and cooking the veggies, transfer everything to a slow cooker and cook on low for 6 to 8 hours, or until the meat is tender. This method offers convenience with the same delicious result.

How do I prevent the sauce from being too greasy?

After braising, I always skim off the fat that rises to the surface once the dish cools slightly. You can use a fat separator or a spoon. This helps keep the sauce rich but not overwhelmingly oily.

Final Thoughts

This Braised Beef Short Ribs Recipe is one of those dishes that turns any ordinary day into a special occasion. The hands-off cooking combined with bold, comforting flavors makes it one I come back to again and again. I hope you give it a try and enjoy every tender, saucy bite as much as I do — it’s like a warm hug on your plate!