Ultimate Braised Beef Short Ribs: Fall-Off-The-Bone Perfection in a Rich Red Wine Sauce
Prepare for an unforgettable dining experience with these incredible Braised Beef Short Ribs. Cooked low and slow until unbelievably tender, these short ribs simply melt in your mouth and effortlessly fall off the bone. Simmered to perfection in a deeply flavored, aromatic red wine sauce, this dish promises a rich, comforting, and utterly delicious meal that’s surprisingly straightforward to create at home.
Why This Braised Short Ribs Recipe is a Must-Try
Braised beef short ribs are not just a meal; they’re an experience. Renowned for their incredible depth of flavor and luxurious texture, this dish manages to be both profoundly impressive and remarkably simple to execute in your own kitchen. The magic lies in a few key steps: first, searing the beef to lock in rich flavors, then patiently braising it in a vibrant red wine sauce until it reaches an unmatched level of tenderness.
The secret to perfect braised short ribs, whether you opt for bone-in or boneless cuts, lies in the “low and slow” cooking method. Short ribs are naturally tough cuts of meat, rich in collagen. This connective tissue, when cooked gently over an extended period, slowly breaks down into gelatin, transforming the meat into a succulent, moist, and incredibly tender delight. Rushing the process with high heat will only result in chewy, dry ribs, which is the exact opposite of the tender, melt-in-your-mouth texture we’re aiming for.
Our carefully crafted red wine sauce provides the perfect environment for this transformation. The combination of dry red wine, concentrated tomato paste, and savory beef broth, along with aromatic vegetables, creates a complex and robust liquid that infuses every fiber of the meat with flavor. As the ribs braise, the sauce thickens and reduces, concentrating its flavors into a velvety, irresistible accompaniment that enhances the entire dish. This recipe takes advantage of traditional braising techniques to deliver a gourmet meal without requiring hours of active cooking time, making it an ideal choice for a special occasion or a comforting Sunday dinner.
Key Ingredients for Flavorful Braised Beef Short Ribs
Crafting exceptional braised beef short ribs starts with selecting quality ingredients that work harmoniously to build layers of flavor. While the complete list with precise measurements is available in the printable recipe card at the end of this post, let’s explore the essential components and what makes them crucial for this dish. Good ingredients are the foundation of any great recipe, and this holds especially true for a slow-cooked masterpiece like short ribs. Don’t underestimate the impact of fresh vegetables and a good quality broth.
Ingredient Spotlight & Expert Substitutions
Understanding each ingredient’s role and knowing how to make smart substitutions can elevate your cooking experience and ensure a delicious outcome every time.
- RIBS – We opted for boneless beef short ribs in this recipe for ease of serving, but you can absolutely use bone-in short ribs for an even richer flavor, as the bones contribute collagen and marrow to the sauce. When selecting your short ribs, look for pieces with good marbling – nice ribbons of fat running through the meat. This fat renders down during braising, contributing immense moisture and flavor, which is crucial for achieving that desirable tender texture.
- SAUCE – The heart of our braised short ribs lies in its deeply flavorful sauce, a harmonious blend of several key components:
- Dry Red Wine: This is where much of the sauce’s complexity and depth comes from. You don’t need to splurge on an expensive bottle; a dry red wine that you enjoy drinking is perfect. Varieties like Merlot, Cabernet Sauvignon, Pinot Noir, or a Zinfandel work wonderfully, offering fruit notes and tannins that balance the richness of the beef. While the alcohol cooks off during the long braise, it leaves behind incredible flavor compounds. If you prefer to cook without wine, simply substitute it with an equal amount of additional beef broth. For a touch of acidity and depth similar to wine, you can also add a splash of balsamic vinegar to your beef broth substitution.
- Tomato Paste: This concentrated ingredient is a powerhouse of umami. A small amount adds significant depth, richness, and a subtle sweetness to the sauce, helping to balance the other robust flavors.
- Beef Broth: Choose a high-quality beef broth or stock. It forms the primary liquid for braising and contributes to the savory base of the sauce. Low-sodium options allow you to control the seasoning more precisely.
- Chopped Carrots and Onions: These foundational aromatics are sautéed first to build a flavor base. They add natural sweetness and a savory depth, becoming incredibly tender and almost melting into the sauce during the long cooking process. If desired, you can add chopped celery (a mirepoix base) for an even more traditional and complex flavor profile.
- Garlic Salt & Black Pepper: Essential seasonings that enhance the natural flavors of the beef. Adjust to your personal preference.
- Rosemary & Bay Leaves: These herbs are quintessential for braised meats, infusing the sauce with earthy, piney, and subtle peppery notes that pair perfectly with beef. Remember to remove them before serving, as bay leaves are not meant to be eaten, and rosemary sprigs can be woody.
Mastering Braised Beef Short Ribs: A Step-by-Step Guide
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with precise measurements and instructions at the bottom.
Creating these fall-off-the-bone braised beef short ribs is a journey of building flavor layers, from a golden-brown sear to a long, gentle simmer. Follow these steps for a truly exceptional meal that will impress any guest or simply provide comforting warmth on a chilly evening.
- Preheat your oven to 350 F (175 C). This ensures your oven is ready for the braising process, maintaining a consistent low temperature essential for tender ribs.
- Generously season both sides of your boneless beef short ribs with garlic salt and freshly ground black pepper. Don’t be shy with the seasoning, as it forms the initial flavor layer.
- Place ½ cup of all-purpose flour on a shallow plate, preparing for the dredging step which will help create a beautiful crust and thicken the sauce.
- In a 6-quart Dutch oven, heat half of the olive oil over medium-high heat until it shimmers. Add the chopped carrots and onion and sauté for 4-5 minutes until they begin to soften and become fragrant. Remove the sautéed vegetables to a plate and set aside, trying to leave as much flavorful oil in the pan as possible. This step caramelizes the vegetables and begins building the rich flavor base.
- Add the remaining olive oil to the pan if needed to ensure enough fat for browning the beef.
- Dredge each of the seasoned short ribs in the flour, ensuring all sides are lightly coated. Place the dredged short ribs in the hot Dutch oven and brown them on all sides until a beautiful golden-brown crust forms. This searing step is vital for developing rich flavor through the Maillard reaction. Remove the browned meat to a plate and set aside.
- To the delicious browned bits (fond) in the pan, deglaze with red wine, scraping up any caramelized pieces from the bottom. Stir in the tomato paste and beef broth. Return the reserved sautéed vegetables and the browned short ribs to the pan, ensuring they are submerged in the rich liquid.
- At this point, taste the liquid and sprinkle in additional garlic salt and pepper if you like to further adjust the seasoning.
- Add the fresh rosemary sprigs (leaves only) and bay leaves to the pot. Bring the liquid to a gentle boil on the stovetop, then immediately turn off the heat.
- Place the lid securely on the Dutch oven and transfer it to your preheated oven. Bake for 2 hours and 30 minutes. This extended, gentle cooking time is essential for transforming the short ribs into their incredibly tender state.
- Once cooked, carefully remove the Dutch oven from the oven. Before serving, remember to remove and discard the bay leaves and any remaining rosemary sprigs. The flavor has already been infused. Your perfect braised short ribs are now ready to be enjoyed!
Frequently Asked Questions & Expert Tips for Braised Short Ribs
Dredging the short ribs in flour serves two important purposes. First, it promotes a better browning (Maillard reaction) during searing, creating a delicate, flavorful crust on the meat. This caramelization locks in savory flavors. Second, the flour helps to thicken the braising liquid, transforming it into a rich, luscious sauce as it slowly cooks down in the Dutch oven.
To properly store your delicious leftovers, allow the braised short ribs and sauce to cool completely. Then, transfer them to an airtight container and store them in the refrigerator for up to 4 days. When ready to enjoy again, gently reheat them in a saucepan over medium-low heat on the stovetop until thoroughly warmed through. Adding a splash of beef broth can help loosen the sauce if it’s too thick.
Absolutely! Braised beef short ribs freeze beautifully, making them an excellent meal-prep option. Once cooled, transfer the beef and its rich sauce into an airtight freezer-safe container or a large zip-top bag, ensuring as much air is removed as possible to prevent freezer burn. They can be stored in the freezer for up to 2 months. To reheat, thaw overnight in the refrigerator, then warm gently on the stovetop or in the oven until heated through.
While braising is a forgiving cooking method, it is indeed possible to overcook beef short ribs. Paradoxically, overcooking by trying to cook them too quickly at a high temperature is often the culprit behind tough, chewy, and dry short ribs. The goal with short ribs is to cook them low and slow, allowing the connective tissues to break down properly into gelatin, which makes the meat tender and juicy. If cooked for too long at too high a temperature, the muscle fibers can seize up, leading to a less desirable texture. Stick to the recommended low and slow method for optimal tenderness.
Yes, and many chefs agree that braised short ribs often taste even better the day after they are made! The flavors have more time to meld and deepen. Simply prepare the recipe as directed, allow it to cool, then refrigerate. When ready to serve, gently reheat on the stovetop or in the oven until warmed through. You can skim off any solidified fat from the top before reheating for a lighter sauce, if desired.
A heavy-bottomed Dutch oven (like the 6-quart one recommended) is ideal for braising. Its even heat distribution and ability to go from stovetop to oven make it perfect for searing meat and then slowly simmering it. If you don’t have a Dutch oven, a heavy oven-safe pot with a tight-fitting lid will also work, but ensure it’s made from a material that can withstand high heat on the stovetop for searing.
Perfect Pairings: What to Serve with Braised Beef Short Ribs
These luxurious braised beef short ribs deserve equally delightful accompaniments. The rich, savory flavors of the beef and its red wine sauce pair beautifully with a variety of side dishes that offer balance and absorb every last drop of that incredible sauce.
- Creamy Mashed Potatoes: This is a classic and undeniably perfect pairing. The smooth, buttery mashed potatoes provide a comforting base that beautifully soaks up the exquisite red wine sauce, creating a harmonious blend of textures and flavors.
- Roasted or Steamed Vegetables: To round out the meal and add a touch of freshness, consider serving roasted carrots, tender asparagus, crisp green beans, or steamed broccoli. These vegetables offer a lovely contrast in texture and bright flavors that cut through the richness of the short ribs.
- Polenta or Risotto: For an Italian-inspired touch, creamy polenta or a rich mushroom risotto can be a fantastic alternative to mashed potatoes, providing a hearty and sophisticated base.
- Crusty Bread: Don’t forget a good loaf of crusty bread to sop up every last bit of the incredible sauce – it’s too good to leave behind!
No matter your choice, be sure to generously spoon the flavorful red wine sauce over the top of the short ribs and your chosen side before enjoying. A sprinkle of fresh parsley or chives at the end can add a pop of color and herbaceous freshness.
Explore More Delicious Short Ribs Recipes
If you’ve fallen in love with the rich flavor and tender texture of short ribs, you’re in luck! There are many fantastic ways to prepare this versatile cut of beef. Explore some of our other favorite short rib recipes that offer different cooking methods and flavor profiles:
- Classic Beef Short Ribs
- Boneless Beef Short Ribs
- Smoked Beef Short Ribs
- Instant Pot Beef Short Ribs
- Crockpot Beef Short Ribs
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Braised Beef Short Ribs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 pounds boneless beef short ribs
- garlic salt to taste
- black pepper to taste
- ½ cup all-purpose flour
- 3 Tablespoons olive oil divided
- 1 cup chopped onion
- 1 cup chopped carrot
- ½ cup dry red wine
- 3 Tablespoons tomato paste
- 2 cups beef broth
- 2 sprigs rosemary leaves only
- 3 bay leaves
Things You’ll Need
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6 qt Dutch Oven
Before You Begin
- We chose boneless beef short ribs for this recipe, but you can easily substitute them with bone-in short ribs. For either choice, look for nice ribbons of fat (marbling) in the short ribs you choose, as this contributes greatly to tenderness and flavor during braising.
- You do not need top-shelf quality red wine for this recipe; choose a dry red wine that you enjoy the flavor of but won’t break the bank (e.g., Merlot, Cabernet Sauvignon). The alcohol content is cooked out during the long braise, but it lends incredible depth and complexity to the overall dish. If you prefer to cook without wine, you can substitute it with additional beef broth, perhaps adding a splash of balsamic vinegar for a touch of acidity.
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a saucepan over medium-low heat until warmed through.
- To freeze – transfer the cooled beef and remaining sauce to an air-tight container or large zip-top bag. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.
Instructions
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Preheat oven to 350 F (175 C).
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Season both sides of short ribs generously with garlic salt and black pepper, to taste.2 pounds boneless beef short ribs, garlic salt, black pepper
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Place ½ cup all-purpose flour on a shallow plate for dredging.1/2 cup all-purpose flour
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Heat half of the olive oil in a 6 quart Dutch oven over medium high heat until shimmering. Add chopped carrots and onion and sauté for 4-5 minutes until softened. Remove vegetables to a plate and set aside, leaving as much oil in the pan as you can.1 cup chopped onion, 1 cup chopped carrot
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Add remaining olive oil to the pan if needed.
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Dredge each of the seasoned short ribs in flour, being sure to get flour on all sides. Place dredged short ribs in pan and brown thoroughly on all sides to create a rich crust. Remove browned meat to a plate.
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To the browned bits in the pan, add red wine, scraping up the fond. Stir in tomato paste, beef broth, the reserved sautéed vegetables, and the browned short ribs.1/2 cup dry red wine, 3 Tablespoons tomato paste, 2 cups beef broth
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At this point you can sprinkle in additional garlic salt and pepper if you like, tasting the liquid to adjust seasoning.
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Add rosemary leaves and bay leaves to the pot. Bring the liquid to a gentle boil, then turn off the heat.2 sprigs rosemary, 3 bay leaves
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Place the lid on the Dutch oven and carefully place it in the preheated oven. Bake for 2 hours and 30 minutes, or until the short ribs are fork-tender.
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Remove bay leaves and any large rosemary sprigs before serving. Serve hot and enjoy!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.