Best Braised Short Ribs

Introduction

The best braised short ribs are a melt-in-your-mouth entrée, perfect for elegant dinner parties, cozy date nights, or Sunday suppers. This classic recipe, featuring bone-in beef short ribs slow-simmered in red wine and aromatics, delivers restaurant-quality results with a rich, glossy sauce and fork-tender meat. Presented on a bed of creamy polenta, optionally garnished with fresh thyme and orange zest, this Best Braised Short Ribs recipe offers a charming, appetizing aesthetic that elevates any gathering. This recipe offers a simple Dutch oven method using pantry staples, adaptable to dietary preferences, and ideal for home cooks seeking a go-to comfort food that brings luxurious, crowd-pleasing charm to any occasion.

Why you’ll love this recipe

• Fall-off-the-bone in 3 hours: Low-and-slow transforms tough cuts into silk.
• Make-ahead magic: Tastes even better reheated day two.
• One-pot wonder: Brown, braise, serve—minimal cleanup.
• Freezer-friendly: Portion with sauce for instant gourmet meals.
• Wine not wasted: Deglaze the pan for built-in velvet gravy.

Ingredients

Short Ribs

• 4 lbs (1.8 kg) bone-in beef short ribs (English-cut, 2–3 inches thick)
• 2 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil

Braising Liquid

• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, smashed
• 2 tbsp tomato paste
• 2 cups (480 ml) dry red wine (Cabernet or Merlot)
• 2 cups (480 ml) low-sodium beef broth
• 1 cup (240 ml) crushed tomatoes
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 bay leaves
• 1 tbsp balsamic vinegar

Optional Finish

• 1 tbsp cold butter
• Chopped parsley

Essential Tools and Equipment

• 6–7 qt Dutch oven or heavy braiser
• Tongs
• Wooden spoon
• Fine-mesh strainer
• Fat separator (optional)
• Aluminum foil

Step-by-step process

1. Season ribs: Pat dry; salt and pepper generously. Rest 30 minutes (or overnight in fridge).
2. Sear: Heat oil in a Dutch oven over medium-high heat. Brown ribs in batches, 3–4 minutes per side. Transfer to plate.
3. Sauté veg: Reduce heat to medium. Add onion, carrot, and celery; cook 8 minutes until golden. Stir in garlic and tomato paste; cook 2 minutes.
4. Deglaze: Pour in wine; scrape fond. Simmer 5 minutes until reduced by half.
5. Braise: Return ribs bone-side down. Add broth, tomatoes, herbs, bay leaves, and balsamic. Liquid should reach halfway up ribs—add water if needed. Bring to a simmer.
6. Oven: Cover; braise at 325 °F (165 °C) for 2½–3 hours until fork slides in easily.
7. Rest: Remove ribs to platter; tent with foil. Strain sauce; discard solids. Skim fat or use a separator.
8. Reduce: Simmer sauce 10–15 minutes until glossy and coats the spoon. Swirl in cold butter off the heat.
9. Serve: Spoon sauce over ribs. Garnish with parsley.

Mistakes to avoid

• Skipping the sear: No fond = bland sauce.
• High heat braise: Boiling toughens meat—gentle simmer only.
• Crowding pot: Steam instead of brown—work in batches.
• Not skimming fat: Greasy sauce; chill 15 minutes if time allows.
• Cutting hot: Meat shreds; rest 15 minutes.

Variations of the Best Braised Short Ribs

• Beer-Braised: Swap wine for stout; add 1 tbsp brown sugar.
• Asian Fusion: Soy sauce + ginger + star anise; finish with sesame.
• Instant Pot: High pressure 45 minutes; natural release 15.
• Boneless: Reduce time to 2 hours; check tenderness early.
• Mushroom Boost: Sauté 8 oz cremini with veg.

Tips for better storage

• Refrigerator: Cool completely; store in the refrigerator up to 4 days.
• Freezer: Portion meat + sauce in bags; flatten for quick thaw—up to 3 months.
• Reheating: Oven 325°F covered 30 minutes; add broth if dry.
• Sauce refresh: Whisk in 1 tsp cornstarch slurry if separated.
• Bones for stock: Simmer leftovers in water for bonus broth.

Frequently Asked Questions

• Boneless short ribs? Yes—reduce braise to 2–2½ hours.
• No wine? All broth + 2 tbsp vinegar for acidity.
• Gluten-free? Naturally GF—just check broth.
• Make ahead? Braise day before; chill overnight; reheat gently.
• Too salty? Use low-sodium everything; taste the sauce before reducing.

Conclusion

Best Braised Short Ribs are the little black dress of comfort food—elegant enough for company, cozy enough for pajamas. Three hours in the oven turns humble beef into velvet luxury, with a sauce so rich you’ll fight over the last spoonful. Serve over polenta for silk, mashed potatoes for classic, or shred into tacos for next-day brilliance. Keep a bottle of red and a pack of ribs in the freezer, and an instant five-star dinner is always within reach. One Dutch oven, one perfect fall-apart bite, and the kind of meal that makes winter worth it.