Short Ribs

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Author: yumenjoy
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Comments: 14
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Overall Rating: 4.6 / 5.0
Short Ribs
⏱️ cook time 3 hours 30 minutes
🍽️ servings 4
⚡ Difficulty medium

intro

Fall-off-the-bone tender short ribs slow-braised in red wine and aromatic vegetables, a rich, deeply flavorful comfort dish perfect for cozy cold-weather gatherings.

Ingredients

Bone-in beef short ribs 1.8 kg (8 pieces, 5cm thick)
Dry red wine (Cabernet Sauvignon or Pinot Noir) 750 ml (1 standard bottle)
Yellow onion 200 g (1 large, 1cm dice)
Carrots 150 g (2 medium, 1cm dice)
Celery 120 g (2 stalks, 1cm dice)
Garlic 20 g (6 cloves, lightly crushed)
Tomato paste 2 tablespoons (30 ml)
Low-sodium beef broth 500 ml (2 cups)
Fresh thyme 4 sprigs (5 g)
Fresh rosemary 1 sprig (2 g)
Bay leaf 1 whole leaf
Kosher salt 1.5 teaspoons (9 g)
Freshly ground black pepper 1 teaspoon (2 g)
Extra-virgin olive oil 2 tablespoons (30 ml)
Unsalted butter 1 tablespoon (14 g)

Steps

1

Prep and season ribs

Pat 1.8 kg of bone-in short ribs completely dry with paper towels, then season evenly on all sides with 1 teaspoon (6g) kosher salt and ½ teaspoon (1g) freshly ground black pepper. Let rest at room temperature for 30 minutes to allow seasoning to penetrate, and preheat your oven to 165°C (325°F) during this rest period.

Step 1
step1：Prep and season ribs
2

Sear the short ribs

Heat 2 tablespoons (30ml) extra-virgin olive oil in a heavy Dutch oven over medium-high heat. Working in 2 batches to avoid crowding the pan, sear ribs for 3-4 minutes per side (including the narrow bone edges) until a deep mahogany golden crust forms on all surfaces. Transfer seared ribs to a clean plate and set aside.

Step 2
step2：Sear the short ribs
3

Cook aromatic base

Reduce stovetop heat to medium, add diced onion, carrots, and celery to the Dutch oven using the rendered beef fat left in the pan. Cook for 8 minutes, stirring occasionally with a wooden spoon, until vegetables soften and develop light golden edges. Add crushed garlic and 2 tablespoons (30ml) tomato paste, cook for 1 additional minute until tomato paste darkens to a deep rust red and releases a sweet, fragrant aroma.

Step 3
step3：Cook aromatic base
4

Deglaze and build braise

Pour 750ml dry red wine into the Dutch oven, scraping the entire bottom of the pan with a wooden spoon to lift all browned, flavorful fond bits. Bring to a gentle simmer over medium heat, and cook for 10 minutes until the wine reduces by roughly one third. Stir in 500ml beef broth, 4 thyme sprigs, 1 rosemary sprig, and 1 bay leaf, then return the liquid to a low simmer.

Step 4
step4：Deglaze and build braise
5

Slow braise in oven

Nestle the seared short ribs back into the Dutch oven, ensuring they are roughly two-thirds submerged in braising liquid (top up with extra broth if needed). Cover the pot with a tight-fitting lid, transfer to the preheated 165°C (325°F) oven, and cook for 2 hours 30 minutes. Ribs are fully done when a dinner fork slides easily into the thickest part of the meat with no resistance, and meat pulls slightly away from the bone.

Step 5
step5：Slow braise in oven
6

Finish sauce and serve

Carefully remove the Dutch oven from the oven, transfer ribs to a warm serving platter and tent loosely with aluminum foil to rest for 10 minutes. Strain the braising liquid through a fine-mesh sieve into a small saucepan, skim off excess surface fat, then simmer over medium heat for 5 minutes until slightly thickened and coats the back of a spoon. Whisk in 1 tablespoon (14g) cold unsalted butter, remaining ½ teaspoon (3g) salt and ½ teaspoon (1g) pepper, then pour the finished sauce over the ribs to serve.

Step 6
step6：Finish sauce and serve

Tips

1.Always pat short ribs completely dry with paper towels before searing; surface moisture will cause meat to steam instead of developing a deep, flavor-dense golden crust.
2.Keep oven temperature steady at 165°C (325°F) during braising; higher heat will make meat tough and stringy, while low, slow heat melts connective tissue for signature fall-off-the-bone tenderness.
3.This dish tastes even better made 1–2 days in advance: cool ribs in their braising liquid, refrigerate, skim solidified fat from the surface, and reheat gently at 150°C (300°F) for 20 minutes before serving for deeper, melded flavors.

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Short Ribs:Frequently Asked Questions

1.What type of red wine is best for braising these short ribs? ▾
Stick to dry, drinkable reds you’d happily sip on their own—Cabernet Sauvignon adds bold dark fruit depth, while Pinot Noir brings bright, earthy notes. Skip salty, preservative-heavy 'cooking wine'; a $10–$15 everyday bottle works perfectly, no need to splurge on a premium vintage for braising.
2.Do I really need to sear the short ribs before braising? ▾
Absolutely. Searing over medium-high heat until deep golden brown on all sides builds the Maillard reaction, that savory, complex flavor base that keeps the dish tasting rich instead of flat. Pat ribs completely dry with paper towels first for an even sear, and work in batches to avoid crowding the pan, which causes steaming instead of browning.
3.Can I use boneless short ribs instead of bone-in for this recipe? ▾
You can, but bone-in short ribs will always deliver a far better result. The bone and attached connective tissue break down during the slow braise to add unbeatable beefy depth and a velvety texture to the sauce. If you use boneless ribs, toss one extra beef marrow bone into the pot to make up for that lost flavor.
4.How long do the ribs need to braise to get that fall-off-the-bone texture? ▾
Plan for 2.5 to 3 hours in a 325°F oven once you add the wine, vegetables, and lid. They’re done when you can pierce the thickest part of the rib with a fork with zero resistance, and the meat pulls easily from the bone. Don’t rush this at higher heat, which leads to tough, stringy meat instead of melt-in-your-mouth tender ribs.
5.What do the onion, carrots, and celery add to the dish? ▾
That classic mirepoix mix is the aromatic backbone of the braising liquid. As they slow cook, they release sweet, earthy, savory notes that balance the bold red wine and rich beef, so the sauce never tastes one-note. Cut them into 1-inch chunks so they hold their texture through the long cook—no fine dicing required.
6.Can I make these red wine braised short ribs ahead of time? ▾
This dish actually tastes better when made 1 to 2 days ahead! Let the ribs cool completely in their braising liquid, then store covered in the fridge. The fat will solidify on top for easy skimming, and the flavors will meld and deepen as they rest. Gently reheat, covered, in a 300°F oven for 25 to 30 minutes before serving.
7.My braising sauce turned out thin and watery—how do I fix that? ▾
First, transfer the ribs and vegetables to a warm platter, then simmer the remaining liquid on the stovetop over medium heat for 10 to 15 minutes to reduce and concentrate. For an extra luxe, smooth texture, whisk in a small slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water, and simmer until the sauce coats the back of a spoon.
8.Do I need a Dutch oven to make this recipe? ▾
A heavy-bottomed, lidded Dutch oven is ideal because it distributes heat evenly and holds a consistent low temperature during the long braise. If you don’t have one, use a deep, oven-safe roasting pan covered tightly with two layers of heavy-duty aluminum foil to trap steam, making sure the seal is tight so liquid doesn’t evaporate.
9.What sides pair best with these rich short ribs? ▾
These hearty ribs shine with starchy sides that soak up every drop of the flavorful sauce: creamy mashed potatoes, buttery polenta, buttered egg noodles, or roasted root vegetables all work beautifully. For a bright, palate-cleansing contrast, add a simple arugula salad with lemon vinaigrette to cut through the dish’s richness.
10.Why are my short ribs tough even after cooking for hours? ▾
Tough, chewy short ribs almost always come from either cooking at too high a temperature, which makes muscle fibers seize up, or not cooking them long enough for tough connective tissue to break down into silky gelatin. Keep your oven at a steady 325°F, and if ribs are chewy, pop them back in for another 20 to 30 minutes until fork-tender.
11.What can I use if I don’t have Cabernet Sauvignon or Pinot Noir for the braise? ▾
You can swap in other dry, low-sugar reds like Merlot, Zinfandel, or Syrah—just avoid sweet reds like port or sugary fruity blends, which will make the sauce taste cloying. If you avoid alcohol, use low-sodium beef broth plus 2 tablespoons of balsamic vinegar to mimic wine’s tangy depth, though the flavor will be slightly less complex.

Comments (14)

2 days ago

Made these for our Sunday family dinner last night and OMG they were fall-off-the-bone tender! My picky 7 year old asked for seconds, which never happens. Used a cheap cab sav I had lying around and it still turned out chef’s kiss. 10/10 will be making these for our next potluck for sure.

3 days ago

Okay I was intimidated by the 3.5 hour cook time but I prepped everything the night before and popped it in the oven on Sunday, now I have fancy leftovers for lunch all week! The meat is so rich and the reduced wine sauce is SO good over mashed potatoes. Total game changer for my meal prep rotation.

1 week ago

First time ever making short ribs and I was so nervous I’d mess them up, but this recipe was so straightforward even for a medium skill level like me! The only swap I made was using cremini mushrooms instead of the regular button ones, and it worked great. My roommate said they tasted like restaurant quality.

5 days ago

Made these for my anniversary dinner with my partner and they were obsessed! We paired it with roasted root veggies and a glass of the same red wine I used for braising, and it felt like we were at a fancy steakhouse without the $200 bill. Will absolutely be adding this to our special occasion rotation.

30 minutes ago

This looks incredible! Quick question before I make it for my gluten free crew this weekend — is there any flour or wheat-based ingredient in the recipe, or is it naturally GF? I don’t want to make a swap that messes up the sauce texture!

5 minutes ago

Great question! This recipe is naturally gluten-free as written — the sauce thickens from the reduced braising liquid and rendered fat from the ribs, no flour needed. Enjoy your dinner!

yesterday

Wait has anyone tried making these in a slow cooker instead of the oven? My oven’s been acting up lately and I don’t want to wait to fix it to make these, they look too good.

2 hours ago

I did it last week! Sear the ribs first like the recipe says, then throw everything in the slow cooker on low for 8 hours, then reduce the sauce on the stovetop at the end. Turns out exactly the same, I promise!

2 hours ago

Super excited to make these, but I know nothing about wine — do I need to use an expensive bottle of red for this? I don’t want to drop $30 on a bottle I’m just gonna cook with if a cheaper one works fine.

30 minutes ago

No fancy wine needed! Any dry, full-bodied red like a budget cabernet sauvignon, merlot, or zinfandel works perfectly. Skip the sweet reds, but you absolutely don’t need to splurge on a premium bottle for braising.

1 week ago

I brought these to my neighborhood block party last weekend and people were literally lining up for seconds! I will say I made them the day before and let them sit in the fridge overnight, the flavors got so much deeper when I reheated them the next day. 100% recommend doing that if you’re making them for a crowd.

3 days ago

Oh that’s such a good tip! I always make braised dishes a day ahead for that exact reason, the fat is easier to skim off the top too when it’s chilled. Can’t wait to try this recipe next!

2 weeks ago

Taste was incredible, but my sauce came out a little greasier than I expected? Did I do something wrong? I followed the recipe exactly as written, seared the ribs first, braised at 325 like it said.

1 week ago

So glad you loved the flavor! Short ribs are a pretty fatty cut, so a little grease is totally normal. If you prefer a smoother, less greasy sauce, you can skim the fat off the top of the braising liquid with a spoon before reducing it, or chill the liquid first to let the fat solidify for easy removal.

5 minutes ago

Just made these last night and I’m still thinking about them! The sauce is so deeply flavored, I mopped up every last drop with some crusty sourdough. My boyfriend said this is the best thing I’ve ever cooked, and I cook a lot lmao.

just now

Same! I made them for my girlfriend’s birthday and she cried a little, no joke. The crusty bread for the sauce is non-negotiable, I went through half a loaf sopping it up.

2 days ago

Hey all! Has anyone tried adding extra veggies to the braise? I have a ton of carrots, parsnips, and celery I need to use up from my CSA box, and I’m wondering if tossing those in would throw off the flavor balance.

yesterday

I tossed in a whole bunch of chopped carrots, celery, and even some diced turnips last time I made this! Just add them during the last hour of braising so they don’t turn to total mush, they soak up all that wine flavor so well.

2 hours ago

Great call adding extra veggies! As mentioned below, adding hardy root veggies during the last 45-60 minutes of cooking works perfectly, and they make a great side to serve with the ribs. No flavor balance issues at all!

3 days ago

Wait is the 3.5 hour cook time really necessary? I feel like I’ve made short ribs faster before, I’m wondering if I can crank the oven temp a little to cut down on time without making the meat tough.

2 days ago

Don’t do it! I tried cranking it to 375 last time to rush it for a dinner party and the ribs were chewy and the sauce burned on the bottom of the pan. Low and slow is 100% worth the time, I promise.

yesterday

Couldn’t agree more! The low, slow braise at 325°F is what breaks down all the tough connective tissue in the short ribs to get that melt-in-your-mouth texture. Cranking the heat will lead to tough meat and burnt sauce, so set aside the extra time — it’s so worth it!

1 week ago

These freeze SO well! I made a double batch a month ago, pulled a portion out of the freezer last night, reheated it on the stove, and it tasted just as good as the day I made it. Perfect for new parents like us who don’t have time to cook fancy meals during the week.

5 days ago

Oh that’s such good info! I’m due in 6 weeks and stocking my freezer full of easy meals, did you freeze the sauce and ribs together in a freezer bag, or separate them?

3 days ago

I froze them together in a labeled freezer bag with all the sauce, just squeezed all the air out so it didn’t get freezer burn! Let it thaw in the fridge for 24 hours before reheating, works like a charm.

yesterday

What do y’all serve these with? I’m making them for my in-laws this weekend and I don’t want to pick a side that clashes with the rich wine sauce. Mashed potatoes are obvious but I want to mix it up a little!

2 hours ago

Creamy parmesan polenta!!! I make it every time I do braised short ribs, it’s so good soaking up that sauce, way better than mashed potatoes in my opinion. I also do a side of roasted broccoli to cut the richness a little.

30 minutes ago

Creamy polenta is a fantastic call! Other great options are buttered egg noodles, roasted garlic mashed cauliflower, or a simple arugula salad with a bright lemon vinaigrette to balance out the rich, savory ribs. Your in-laws are going to love it!