Whenever I want a dinner that’s both comforting and impressive, I turn to this Braised Short Ribs Recipe. The meat becomes deliciously tender, and the rich sauce is like a warm hug on a plate—totally worth the slow cooking time!

Inside a white pot, there are five dark brown braised meat pieces with a rough texture, partially covered by a shiny, dark brown sauce. Floating around the meat are small chunks of bright orange carrot, thin sprigs of green rosemary, and some pale translucent onion pieces. The sauce has a thick, glossy look and fills the base of the pot around the meat and vegetables. The pot sits on a white marbled surface with a white cloth underneath. 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 Short Ribs Recipe
Top Tip
How to Serve Braised Short Ribs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Braised Short Ribs Recipe

Why You'll Love This Recipe

I’ve made braised short ribs countless times, and let me tell you—it’s one of those recipes that never fails to wow guests or make a weeknight feel special. Here’s why this dish has become a favorite in my kitchen.

Deep flavor development: The slow braise lets the beef soak up all those amazing ingredients, producing a sauce that’s incredible and worth every minute.
Perfect tenderness: The meat falls off the bone effortlessly, thanks to the low, slow cooking method.
Hands-off cooking: After some initial browning and prepping, the oven does most of the work—freeing you up to relax or prep sides.
Versatile serving options: Whether over creamy mashed potatoes, polenta, or buttered noodles, this recipe is a crowd-pleaser every time.

A white round pot filled with six large cooked beef ribs immersed in dark brown broth. The ribs have a rich, dark crust with visible grill marks and are arranged with some bones pointing up and others lying flat. Small orange carrot slices are scattered throughout the broth, along with fresh green rosemary sprigs placed on top of the ribs adding color contrast. The pot handle is visible on the left side and a silver spoon is partly submerged in the broth near the ribs. The pot sits on a white marbled surface with some scattered green herbs and a wooden cutting board partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this braised short ribs recipe comes down to quality ingredients that complement the hearty beef and develop a rich, layered flavor. Here’s a quick rundown of the key players and why I love using them.

Flat lay of six slices of uncooked bacon cut into pieces, a large piece of raw beef short rib with marbled fat, two whole uncracked brown eggs, two medium whole yellow onions with papery skins, three large fresh orange carrots with green tops, six whole garlic cloves, a small white ceramic bowl filled with rich red wine, a small white ceramic bowl with dark tomato paste, a small white ceramic bowl of deep brown beef broth, two fresh thyme sprigs, two fresh rosemary sprigs, and a small white ceramic bowl of finely chopped bright green parsley 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 depth and fat to render into the braising liquid, giving the sauce an irresistible richness.
Beef short rib: Choose well-marbled ribs with bones for extra flavor and tenderness when slow-cooked.
Kosher salt & black pepper: Simple seasoning essentials to enhance the natural meat flavors without overpowering them.
Yellow onions & carrots: Classic mirepoix base ingredients that soften and sweeten while cooking down.
Garlic: Brings aromatic warmth and depth that pairs beautifully with beef.
Tomato paste: Concentrates umami and adds a slight tang that balances the richness of the meat and bacon.
Red wine: The acidity cuts through the fat, while the tannins bring complexity to the braise.
Beef broth: A hearty liquid that infuses the ribs with savory flavor during the slow cooking process.
Fresh thyme & rosemary: Herbal notes that brighten the sauce and complement beef perfectly.
Fresh parsley: A finishing touch that adds fresh color and a pop of herbal brightness at 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

I love that this Braised Short Ribs Recipe is such a great canvas for personalization. I often tweak the herbs or swap the wine depending on what’s in my fridge—all delicious in their own way. And you can too!

Variation: Once, I swapped out the red wine for a dark beer, which gave the sauce a deeply malty richness that my friends went crazy for.
Diet-friendly tweak: You can skip the bacon if you want it leaner and use olive oil for browning instead—still tasty, just a little lighter.
Seasonal change: Try adding diced parsnips or celery root along with the carrots in the colder months for a different earthy twist.
Spice it up: A pinch of smoked paprika or a rosemary sprig tucked inside the sauce adds great aromatic layers you might enjoy experimenting with.

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

Step 1: Season and Prepare the Short Ribs

First things first, pull those ribs out of the fridge to come to room temperature—this helps them cook more evenly. Pat them dry really well; moisture is the enemy of good browning. Once dry, sprinkle kosher salt and freshly cracked black pepper all over. I like to be generous here because this seasoning is the foundation of great flavor. Set them aside while you prep the rest.

Step 2: Crisp Up the Bacon and Brown the Ribs

Slice the bacon into about 1-inch pieces and cook it over medium-low heat in a large, heavy pot until crisp. The bacon fat that renders out is pure gold for the braise. Carefully remove the bacon with a slotted spoon, leaving the drippings in the pot. Crank the heat to medium-high and sear the short ribs, 1 to 2 minutes per side, until they’re beautifully browned. This step locks in flavor and gives that signature depth that you’ll notice in every bite.

Step 3: Sauté the Vegetables and Build Flavor

With the ribs safely resting aside, toss chopped onions and carrots into the bacon-fat-filled pot. Cook them until they soften and start to caramelize, which should take about 3 to 4 minutes. Then add the minced garlic and tomato paste—these little power players will punch up the savory notes. Let it all mingle for a minute, stirring so nothing sticks and burns.

Step 4: Deglaze and Combine

Pour in the red wine and let it simmer for about 5 minutes. This reduces the liquid by half and concentrates the flavors while lifting all the caramelized bits stuck to the pot’s bottom—don’t skip this step, it adds so much character. After that, nestle the browned short ribs back into the pot along with the crispy bacon pieces and your fresh thyme and rosemary sprigs.

Step 5: Slow Braise for Tender Perfection

Add the beef broth until the ribs are mostly submerged, then cover the pot. Turn the heat down to low and let everything simmer gently for 2 to 2½ hours. You'll know it’s done when the meat is so tender it practically falls off the bone with just a touch of your fork. If it’s not quite there, don’t be afraid to give it a little extra time—the slow cook is what transforms this dish.

Step 6: Final Touches and Serve

Remove the fresh herb sprigs, skim off any excess fat floating on top, and then spoon the ribs and sauce onto a mound of creamy mashed potatoes. Sprinkle fresh chopped parsley right before serving—it adds freshness that cuts through the richness beautifully.

Top Tip

From my experience, planning ahead is a game-changer when cooking braised short ribs. The flavor improves if you make it a day before serving—it actually tastes better the next day!

Patience with browning: Don’t rush searing the ribs—they develop a better crust if you let them brown undisturbed for a minute or two each side.
Wine choice matters: Pick a wine you'd happily drink; it makes a noticeable difference in the sauce’s final taste.
Keep liquid handy: If during cooking the liquid gets too low, add a splash of beef broth to prevent burning and keep the ribs moist.
Rest before serving: Letting the pot off the heat for 10 minutes before serving lets flavors meld and the meat soak up more sauce.

How to Serve Braised Short Ribs Recipe

Garnishes

I always finish my braised short ribs with a handful of freshly chopped parsley. It adds that fresh, vibrant pop of green and aroma that brightens the dish up. Sometimes, I like to sprinkle a little lemon zest on top for an unexpected twist that compliments the richness beautifully.

Side Dishes

Mashed potatoes are my classic go-to—they soak up the amazing sauce perfectly. But I’ve also enjoyed these ribs with creamy polenta or buttery egg noodles. Roasted root vegetables or a simple green salad can add nice contrast on the side.

Creative Ways to Present

For a dinner party, I like to serve each rib on a bed of soft polenta with a drizzle of the braising sauce and a small herb sprig on top. It looks fancy but takes minimal effort. Another favorite: serve the ribs alongside rich mushroom risotto for an indulgent, cozy meal that always impresses.

Make Ahead and Storage

Storing Leftovers

I store leftover ribs submerged in their braising liquid in airtight containers in the fridge. This keeps the meat moist and flavorful for 4 to 5 days. Every time I reheat, I gently warm them on the stovetop with a splash of broth.

Freezing

This recipe freezes beautifully. I portion the ribs in freezer-safe containers or bags with plenty of braising liquid. For the sauce, I sometimes freeze extra in Souper Cubes—great for adding deep flavor to other recipes later.

Reheating

When reheating, I gently warm the ribs over low heat on the stovetop, covered, stirring occasionally and adding a little broth if needed. This slow reheating keeps the meat tender and stops it from drying out.

Frequently Asked Questions:

How long does it take to braise short ribs?

Typically, braised short ribs need about 2 to 2 ½ hours to become tender and fall-off-the-bone soft. However, depending on your oven and the size of the ribs, it can take a bit longer—watch for that melt-in-your-mouth texture.

Can I use a slow cooker for this Braised Short Ribs Recipe?

Yes! After searing the ribs and sautéing the veggies, transfer everything to a slow cooker with the liquids and herbs. Cook on low for 6 to 8 hours or until the meat is tender. Just remember to skim fat before serving.

What cut of short ribs is best for braising?

The best short ribs for braising have good marbling and are bone-in. English cut ribs (cut parallel to the bone) or flanken cut (cross-cut across the bone) both work well. The bones add flavor, and the fat helps keep the meat juicy and tender.

Should I skim the fat from the sauce before serving?

Yes, skimming the fat results in a cleaner, less greasy sauce. After cooking, remove the herbs and let the pot sit for a few minutes; the fat will rise to the surface and can be easily skimmed off with a spoon. This step improves the texture and flavor balance.

Final Thoughts

This Braised Short Ribs Recipe is one of those dishes that feels like a warm hug on a chilly night—rich, tender, and full of flavor. It’s become a true staple in my kitchen for special dinners or when I want to impress without too much fuss. I hope you enjoy making and sharing it as much as I do—it’s worth every minute you spend cooking it!