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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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!
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Braised Beef Short Ribs Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Braised Short Ribs recipe delivers tender, flavorful meat cooked slowly in a rich sauce made from red wine, beef broth, and aromatic vegetables. Perfect for a comforting meal served over mashed potatoes, it combines crispy bacon, savory herbs, and a melt-in-your-mouth texture from braising for an impressive dinner.
Ingredients
Meat and Bacon
- 6 slices bacon
- 5 pounds beef short rib
- 2 tablespoons kosher salt
- 2 teaspoons freshly cracked black pepper
Vegetables and Aromatics
- 2 medium yellow onions, chopped
- 3 medium carrots, chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
Liquids and Herbs
- 2 cups red wine
- 4 cups beef broth
- 2 thyme sprigs
- 2 rosemary sprigs
- ¼ cup finely chopped fresh parsley
Instructions
- Season the short ribs: Let the short ribs come to room temperature. Pat dry with a paper towel and season all sides evenly with kosher salt and freshly cracked black pepper. Set aside.
- Cook the bacon: Slice the bacon into 1-inch pieces. Heat a large pot over medium-low heat and add the bacon. Cook, stirring frequently, until the bacon is crispy. Remove the bacon with a slotted spoon to a bowl, leaving the grease in the pot.
- Sear the short ribs: Increase the heat to medium-high and add the short ribs to the pot. Brown each side for 1 to 2 minutes until a nice crust forms. Transfer the seared ribs to a plate and set aside.
- Sauté the vegetables: Add the chopped onions and carrots to the pot with the bacon grease. Cook for 3 to 4 minutes until softened, stirring occasionally.
- Add garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for an additional minute to release their flavors.
- Deglaze with red wine: Pour in the red wine and bring to a simmer. Let it reduce by about half over 5 minutes, scraping up any browned bits from the bottom of the pot.
- Braise the short ribs: Return the short ribs to the pot along with beef broth, crispy bacon, thyme, and rosemary sprigs. Cover, reduce heat to low, and cook gently for 2 to 2 ½ hours until the meat is very tender and falling apart. If needed, cook longer for desired tenderness.
- Finish and serve: Remove the pot from heat. Use tongs to discard the herb sprigs and skim off excess fat from the surface. Spoon the ribs and sauce over mashed potatoes and garnish with finely chopped fresh parsley for a beautiful presentation.
Notes
- Store leftover short ribs with the braising liquid in the refrigerator for 4 to 5 days or freeze for up to 3 months.
- Reheat gently on the stovetop or microwave covered to keep the meat tender and moist.
- Freeze extra braising liquid in ice cube trays to use later as a base for soups, sauces, or as a flavorful drizzle for other dishes.
- Braising involves searing meat and then slowly cooking it in liquid to break down connective tissues, yielding tender and flavorful results, especially for tough cuts like short ribs.
- Serve braised short ribs over creamy mashed potatoes or polenta for a hearty meal.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 140 mg
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