There’s a moment when you lift the lid off a Dutch oven and fragrant steam rises, carrying a nutty toasted scent of slow-browned beef and red wine. That’s exactly what greeted me after my third round of testing these Braised Short Ribs—each trial revealed nuances, like how trimming an extra layer of fat would refine the sauce’s silkiness. When the meat finally fell away from the bone with a gentle crackle as it cooled, I knew the journey was worth it.

Why You’ll Love Braised Short Ribs

Sustainably sourced beef transforms into fork-tender morsels after a long, slow braise.
A glossy, wine-infused sauce clings to every strand of meat for rich layering.
Hands-off oven time lets you socialize while magic happens below.
Rooted in classic French technique, yet approachable for any home cook.

A Little Background

My fascination with braising began on a chilly November weekend when I first sampled this French-inspired method. Across centuries, cooks have mastered the art of converting inexpensive cuts into celebratory fare. During my prep testing, I discovered that letting the ribs sit at room temperature for 30 minutes ensured even browning and avoided a cold center. It’s a small step that pays off in depth.

Key Ingredients for Braised Short Ribs

Bone-in beef short ribs (4 lbs): Provides unmatched flavor and collagen; boneless cuts work too but yield a different texture.
Dry red wine (2 cups): Adds acidity and complexity; substitute half grape juice plus a splash of vinegar if needed.
Low-sodium beef broth (4 cups): Forms the braising liquid base; keep sodium in check for better sauce control.
Mirepoix (1 large onion, 3 carrots, 3 celery stalks): Builds aromatic layers; chop uniformly for even cooking.
Tomato paste (2 tbsp): Intensifies color and umami; toast in the pan to mellow sweetness.
Olive oil (2 tbsp): For sealing in juices; avocado oil can stand in at higher smoke points.

How to Make Braised Short Ribs

Preheat oven to 275°F. Generously season 4 lbs of short ribs with kosher salt and pepper. Warm 2 tbsp olive oil in a Dutch oven over medium-high heat, then brown ribs 4 minutes per side until golden edges develop.
Remove ribs and add chopped onion, carrots, and celery to the pot. Sauté 6 minutes until vegetables glisten and begin to soften, then stir in 6 smashed garlic cloves and 2 tbsp tomato paste; cook 1 minute until fragrant.
Pour in 2 cups dry red wine, scraping up browned bits. Simmer 5 minutes until reduced by half (you’ll see gentle bubbling). Stir in 4 cups beef broth, 2 sprigs rosemary, 2 sprigs thyme, and 2 bay leaves, then nestle ribs back in.
Bring to a simmer on the stovetop, cover tightly, and transfer to the oven. Braise 3 hours until meat is tender with slight bite yet falling from the bone. Remove ribs and herbs; skim fat before serving.

Pro Tips & Troubleshooting

During one trial I swapped rosemary for sage—delightful herbal twist, just reduce to 2 leaves to avoid overpowering.
If sauce tastes too thin, simmer uncovered on stovetop for 5–7 minutes; if overly salty, add a splash of water or unsalted broth.
For a seasonal spin, stir in sautéed mushrooms and pearl onions at the end for extra earthiness.
To double the batch, use two Dutch ovens or braise in two layers, ensuring liquid covers all ribs; halve ingredients for a smaller crowd.

Storage & Make-Ahead Guide

Cool leftovers to room temperature (no more than 2 hours), then refrigerate in an airtight container for up to 4 days or freeze for 2 months. In my freezer test, vacuum-sealed ribs retained more moisture. Reheat gently in a covered pot at 325°F until internal temp reaches 165°F, stirring sauce occasionally. Always discard if left out over 2 hours to ensure safety.

Serving Suggestions

Serve over creamy polenta or mashed potatoes to catch every drop of sauce, or alongside butter-braised green beans for bright contrast. Spoon extra jus into bowls and garnish with fresh thyme leaves for a restaurant-style finish.

Frequently Asked Questions

How long does it take to braise short ribs? Plan for about 3 hours in a 275°F oven after browning—enough time for collagen to melt and tenderize the meat.
Do I need to trim fat from short ribs before cooking? Yes, trim excess fat for a glossy sauce; leave some for flavor but remove large caps to prevent a greasy finish.
Can I use boneless short ribs instead? You can, but adjust braising time to 2–2½ hours since they release less connective tissue.
What’s the best wine for braising short ribs? Choose a dry red like Cabernet Sauvignon or Merlot for robust tannins; avoid very fruity or sweet varieties.
How do I thicken the sauce? Remove ribs and simmer sauce uncovered for 5–7 minutes, or whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water).
Can I make these ahead? Absolutely—ribs improve after resting 24 hours in the fridge, making flavors even deeper.

Final Thoughts

After countless batches, these Braised Short Ribs remain my go-to celebration dish. There’s nothing quite like sharing that first forkful of melt-in-your-mouth beef and its rich sauce with loved ones. I can’t wait to see your results—let me know how yours turned out!

More Recipes You’ll Love

Crockpot Beef Bourguignon – a slow-cooked French-style stew with deep, wine-infused layers
Pot Roast with Potatoes and Carrots – tender braised beef and root veggies in a savory gravy
Au Gratin Potatoes – creamy, cheesy slices that capture every drop of rich jus
Roasted Brussels Sprouts – crisp-tender greens for bright contrast to indulgent beef