Braised Beef Short Ribs – The Rich, Comforting Homemade Recipe You’ve Been Waiting For

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There’s something timeless about a pot of beef short ribs simmering gently on the stove. The aroma alone is enough to slow you down, invite you to linger, and prepare you for a meal that’s more than just food—it’s an experience. And if you’re looking to add depth, elegance, and warmth to your repertoire of homemade recipes, then Braised Beef Short Ribs belong at the very top of your list.

Rich and tender, deeply flavorful, and unapologetically comforting, braised short ribs are the kind of dish that rewards patience. You’re not just throwing dinner together here—you’re building flavor in layers, crafting texture over time, and honoring the tradition of slow cooking. The result? A fall-apart, fork-tender masterpiece bathed in a rich, velvety sauce that tastes like it came from a fine dining restaurant.

Whether you’re serving this dish for a quiet Sunday meal, a holiday gathering, or a cozy dinner party, you can count on two things: your kitchen will smell like heaven, and your guests will ask for seconds.

Let’s walk through everything you need to know—step-by-step—from ingredients to expert tips and serving ideas to elevate your short rib game.

Why This Homemade Recipe Works

There are many beef short rib recipes out there, but what makes this one stand out is its focus on depth of flavor and simplicity of process. Here’s why it belongs in your go-to homemade recipes:

Deep caramelization: Proper browning creates unmatched richness.
Aromatic base: Onions, carrots, garlic, and tomato paste provide savory complexity.
Wine and broth blend: Balanced acidity and body give the sauce restaurant-quality depth.
Low and slow method: Braising transforms tough meat into silky, fall-off-the-bone perfection.
Flexible and forgiving: Make it a day ahead, freeze leftovers, or even modify it with herbs and root veggies on hand.

If you’ve never made braised short ribs before, don’t worry—this guide will walk you through every step, and you’ll feel like a pro by the end.

Ingredients

For the Short Ribs:

4–5 lbs bone-in beef short ribs
Kosher salt and freshly cracked black pepper
3 tablespoons olive oil (or avocado oil)
1 large yellow onion, chopped
2 large carrots, peeled and diced
2 celery stalks, chopped
5 cloves garlic, minced
2 tablespoons tomato paste
2½ cups dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir work well)
2½ cups beef broth (plus more if needed)
1 tablespoon Worcestershire sauce
2 bay leaves
3 sprigs fresh thyme
2 sprigs fresh rosemary

Optional Ingredients for Added Depth:

1 tablespoon balsamic vinegar (adds a slight tang and sweetness)
1 star anise or a pinch of allspice (for a subtle warmth)
1 tablespoon brown sugar (for balance if your wine is very dry)

Tools You’ll Need

Dutch oven or heavy oven-safe pot with lid
Large tongs
Wooden spoon or spatula
Sharp chef’s knife
Fine mesh strainer (optional for a smooth sauce)

Step-by-Step Instructions

Step 1: Prep the Beef

Start by patting the short ribs dry with paper towels. This ensures proper browning. Season all sides generously with salt and pepper. Let them sit at room temperature for 20–30 minutes while you prep the vegetables.

Pro Tip: Never skip the drying step. Wet meat steams instead of browns, and you want a rich sear.

Step 2: Sear the Short Ribs

Heat the olive oil in a Dutch oven over medium-high heat. When the oil is hot but not smoking, add the ribs in batches to avoid crowding. Sear each side for about 3–4 minutes, turning with tongs to get a deep golden-brown crust.

Transfer the browned ribs to a plate and set aside.

Step 3: Sauté the Aromatics

Reduce the heat to medium. In the same pot, add onions, carrots, and celery. Season with a pinch of salt and cook for about 8 minutes until softened and slightly caramelized.

Add the garlic and tomato paste and stir constantly for 2 minutes. The tomato paste should darken slightly—that’s when you know it’s releasing its flavor.

Step 4: Deglaze with Wine

Pour in the red wine and use a wooden spoon to scrape up the brown bits from the bottom of the pan (that’s where all the flavor lives). Let the wine simmer for 10 minutes to reduce and concentrate.

Step 5: Add Broth and Herbs

Once the wine is reduced, stir in the beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. If using balsamic or brown sugar, add them now.

Return the short ribs (plus any accumulated juices) to the pot. The liquid should mostly cover the meat—top off with a bit more broth or water if needed.

Step 6: Braise Low and Slow

Cover the Dutch oven and place it in a preheated oven at 325°F (160°C). Let it braise for about 3 hours, or until the meat is fall-apart tender and easily pulled with a fork.

Check once around the 2-hour mark. If the liquid level is too low, add a splash more broth and rotate the ribs.

Step 7: Remove, Strain, and Reduce the Sauce

When done, carefully remove the ribs and set aside, tented loosely with foil.

Strain the braising liquid through a mesh strainer into a clean saucepan if you want a smoother sauce. Otherwise, skip the straining for a rustic finish.

Simmer the sauce over medium heat for 10–15 minutes to reduce slightly and thicken. Taste and adjust seasoning with salt and pepper.

Step 8: Serve

Plate the ribs over a starch of your choice—mashed potatoes, creamy polenta, buttered noodles, or even cauliflower puree.

Spoon the sauce generously over the top. Garnish with chopped parsley or thyme, and serve hot.

Serving Suggestions

Perfect Pairings:

Mashed Potatoes: Classic, creamy, and ideal for soaking up sauce.
Polenta: Adds a slightly sweet and soft texture contrast.
Roasted Root Vegetables: Carrots, parsnips, or rutabaga work beautifully.
Green Beans or Asparagus: A light, fresh side to balance the dish.

Wine Pairing:

Serve with a bold red wine like a Syrah, Cabernet Sauvignon, or Bordeaux blend.

Expert Tips

Make ahead: This dish tastes even better the next day. Let it cool, refrigerate overnight, and gently reheat before serving.
Skim the fat: For a cleaner sauce, chill overnight and remove the solidified fat from the surface before reheating.
Use bone-in ribs: They add extra flavor and richness to the dish.
Use quality wine: If you wouldn’t drink it, don’t cook with it.
Herbs matter: Fresh herbs offer more nuance. If using dried, cut the amount in half.

Storage & Reheating

Fridge: Store cooled ribs and sauce in an airtight container for up to 4 days.
Freezer: Freeze portions with sauce for up to 3 months.
Reheating: Thaw overnight in the fridge. Reheat on the stove over low heat, adding a splash of broth if needed.

Variations and Customizations

Asian-Inspired: Swap wine for soy sauce, add ginger and star anise, and finish with scallions.
Italian-Style: Add crushed tomatoes and fresh basil; serve over cheesy polenta.
Spicy Southwest: Add chipotle peppers in adobo and smoked paprika to the braising liquid.
Vegetable Boost: Toss in mushrooms, parsnips, or leeks for a more complex base.

Frequently Asked Questions

Can I make this in a slow cooker?
Yes. Sear everything first, then transfer to the slow cooker. Cook on low for 8–9 hours.

Can I use boneless short ribs?
You can, but the flavor and texture won’t be quite as rich. Bone-in is strongly recommended.

Can I double the recipe?
Absolutely. Just make sure your pot can handle the volume and keep everything well-submerged during braising.

What if I don’t have a Dutch oven?
You can use any heavy pot with a tight-fitting lid. Alternatively, sear on the stovetop and transfer everything to a deep roasting pan covered tightly with foil for the oven.

Conclusion: The Homemade Recipe That Brings Everyone to the Table

If you’ve made it this far, congratulations—you now have everything you need to create one of the most rewarding homemade recipes in the comfort food universe. Braised Beef Short Ribs offer a rich, savory payoff for your time and effort. The kind of dish that invites slow dining, warm conversation, and second helpings.

It’s a meal that’s rustic and refined at the same time, equally suited for a weeknight splurge or a celebratory feast. Plus, it gets better with time, making it ideal for prepping ahead or turning leftovers into next-day magic.

So grab your Dutch oven, pour a glass of red, and let the aroma of something truly special fill your home.