Braised short ribs are the ultimate comfort food dinner with meat so tender it practically falls off the bone! All you need is a Dutch oven (or large pot), a little stovetop simmering, and some patience while the magic happens.
Why You’ll Love These Braised Short Ribs
Once you make these braised short ribs, I guarantee they’ll earn a forever spot in your comfort food lineup, right alongside my beef stew, meatloaf, and Shepherd’s pie. The meat is melt-in-your-mouth tender, and when it’s served up over creamy mashed potatoes…it’s so good! I just love the way the mashed potatoes soak up all that glorious sauce. Honestly, this recipe is just as holiday-worthy as my prime rib or beef tenderloin at Christmas, but it exceeds a casual pot roast for weeknights. Here’s why you’ll love it too:
- My secret ingredient is bacon. It adds a smoky, savory depth of flavor that takes the sauce to the next level (the same trick I use in my chili recipe!).
- Braising makes it so easy. A quick sear, then a slow simmer, and the meat becomes incredibly tender without any fuss.
- It’s foolproof. This is one of those restaurant-quality dinners that you can easily enjoy in your own cozy home.
Braised Short Ribs Ingredients
- Beef Short Ribs: I buy English-cut beef short ribs from the butcher, but packaged ones work too. Also, look for thick, meaty pieces with good marbling. If they’re too lean, they’ll end up tough and dry.
- Bacon: Cooking the short ribs in bacon grease adds awesome flavor to the meat. Plus, the crispy bacon gets added back into the sauce.
- Onion, Carrots, and Garlic: These simmer in the broth, creating a rich, slightly sweet flavor base.
- Red Wine: A bold red wine (like Cabernet Sauvignon) paired with beef broth and tomato paste makes a deeply flavorful sauce. And there’s no need for an expensive bottle, just use one you’d enjoy drinking.
- Beef Broth: This makes up the bulk of the braising liquid. I typically opt for a low-sodium beef broth.
- Fresh Herbs: Thyme, rosemary, and parsley bring freshness to balance the richness.
Find the printable recipe with measurements below.
How To Make Braised Short Ribs
Step one: Make sure your short ribs are at room temperature so they cook evenly. Then pat them dry and season with salt and pepper.
Step two: To get the flavors going, cook the bacon until crispy and remove it to a small bowl (but leave the bacon grease). Then, sear the ribs on each side in the bacon grease for about 1 to 2 minutes until golden brown, and transfer to a plate.
Step three: Sauté the onions and carrots until softened, then stir in the garlic and tomato paste until everything is perfectly combined.
Step four: Pour in the wine and let it simmer uncovered for about 5 minutes, reducing it by half. Add the ribs back in, along with the beef broth, bacon, and herbs. Cover, reduce the heat to low, and let it cook for about 2 hours, or until the meat is super tender!
Cooking Tips
- If you’d prefer not to use wine, just replace it with more beef broth.
- Searing the ribs really does make a huge difference. Browning them first creates a golden crust that locks in flavor and keeps the ribs juicy while they braise.
- You can also make this recipe in a slow cooker. Just follow the recipe up to reducing the wine, then pour everything in and cook on low for 6 to 8 hours.
How To Serve Short Ribs
- Over mashed veggies: Mashed potatoes (or mashed sweet potatoes) are a classic pairing, but mashed cauliflower is a wonderful, lighter alternative.
- With vegetable side dishes: Round out the meal with roasted carrots, roasted potatoes, roasted broccoli, or roasted Brussels sprouts. And don’t forget to drizzle that luscious braising liquid over everything!
Storage Tips
The best part about braised short ribs is that the flavors actually get better over time. So when you’re enjoying leftovers, whether it’s a week or even a month from now, the short ribs will taste just as good (if not better) than when you first made them! To store, place the ribs along with some of the braising liquid in an airtight container and refrigerate for 4 to 5 days.
For longer storage, freeze them in a freezer-safe container for up to 3 months. If you’d like to save extra braising liquid for soups or sauces, freeze it separately in portioned containers (like Souper Cubes). When you’re ready to enjoy, simply reheat the ribs in the microwave or gently on the stovetop until warmed through. Pro tip: Cover the ribs while reheating to lock in moisture and keep the meat fall-apart tender.
More Comfort Foods
- Honey Garlic Pork Tenderloin: The sauce is incredible!
- Ribeye Steak: Love that golden crust.
- Baked Pork Chops: So easy in the oven.
- Cottage Pie: Best winter casserole dish.
If you make this braised short ribs recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Le Creuset Dutch Oven The best pot for braising.
- Zwilling Chef's Knife My favorite knife!
Ingredients
- 6 slices bacon
- 5 pounds beef short rib
- 2 tablespoons kosher salt
- 2 teaspoons freshly cracked black pepper
- 2 medium yellow onions, chopped
- 3 medium carrots, chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 4 cups beef broth
- 2 thyme sprigs
- 2 rosemary sprig
- ¼ cup finely chopped fresh parsley
Instructions
- Season the ribs. Let the short ribs come to room temperature. Pat the short ribs dry with a paper towel, then season all sides with the salt and pepper. Set aside.
- Cook the bacon. Slice the bacon into 1-inch (2.5cm) pieces. Heat a large pot on medium-low heat and add the bacon. Cook, stirring frequently, until the bacon is crispy. Remove the bacon with a slotted spoon to a bowl, and leave the grease in the pot.
- Cook the short ribs. Increase the heat to medium-high, then add the short ribs and cook each side for 1 to 2 minutes, until browned all over. Transfer the short ribs to a plate and set aside.
- Add the veggies. Add the onions and carrots to the pot and cook in the remaining bacon grease for 3 to 4 minutes or until the vegetables soften.
- Add aromatics. Add the garlic and tomato paste, and stir together for another minute.
- Add the red wine and simmer for 5 minutes, to reduce the wine by about half.
- Place the ribs back in the pot. Add the beef broth, crispy bacon, and herbs. Cover, reduce the heat to low and cook for 2 to 2 ½ hours, until the meat is very tender and falling apart. If it's not falling apart, cook them a bit longer.
- Remove the pot from the heat, use tongs to remove the sprigs of herbs, and skim off any fat that has accumulated on the surface. Then, enjoy the ribs over mashed potatoes with a spoonful of sauce. Garnish with fresh parsley.
Lisa’s Tips
- Storage tip: Store short ribs with their braising liquid in the fridge for 4 to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, covering to keep the meat tender.
- Freezing tip: Freeze extra braising liquid in Souper Cubes to use later as a flavorful base for soups, sauces, or to drizzle over meats and veggies.
- What does braising mean? If you’re all about “set it and forget it” meals, braising is your best friend. It’s a two-step method that starts with pan searing, followed by cooking low and slow in a liquid. This process helps to break down the meat’s connective tissue and collagen, giving you ridiculously tender results (especially for tougher cuts of meat like beef chuck roast and short ribs!)
Nutrition
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Recipe originally posted March 2016, but updated to include new photos and information for your benefit!
I personally love bacon (and think everything’s better with bacon) but we have some in our fam who do not eat bacon – (at least not pork bacon) – would turkey bacon or something else work?
Yes, you could use turkey bacon as well. Enjoy!
I really can’t wait to make these. Unfortunately, I won’t be able to use the Bacon. And I know that is your secret for making a great depth of flavor. But neither my husband or I eat bacon or pork. I’m going to have to give this a try without it. I’m hoping it still turns out great!
Hi Erica – you could always use turkey bacon as well. But it’s still super delish if you omit it also. Can’t wait to hear what you think!
Instead of simmering on the stovetop for 2 hours, can the pot be put in the oven ( low temperature) to cook? If so, oven temperature? Time?
Delious short ribs! we always make this recipe but without the bacon! What a great tip…..
The bacon adds depth of flavor! Glad you love this, Patricia.
Love these dinners this time of year! All you recipes are great. Haven’t met one I didn’t like yet
Happy to hear you’re enjoying all the recipes so far, Linda!
I made these for a Sunday dinner, and everyone liked them. I plan on using the leftover broth for another recipe. The broth was excellent. I might be a more critical reviewer, as ribs aren’t really my jam, but my husband and son like to order them at restaurants, so I thought I would give it a try. That being said, if ribs are a go-to meal for you, I say try this recipe! I watched the video and found it extremely helpful. I purchased the same wine (at least the same brand) she used in the video, and it was delicious, so although I might not make the short ribs again, I will be buying that wine with the duck on the label. LOL I would not make again, because they were expensive and took a while to cook, and for me the taste was just okay (but remember I don’t really eat ribs). I appreciate the simple ingredients and extensive instructions on how to prepare. Thanks Lisa!
We’ve cooked this several times and each time it is delicious! We LOVE it and are making it for our Christmas Eve dinner this year. It is easy to prepare and so delicious.
Hi Nelly – Thrilled to hear these short ribs have been a hit every time! Hope you and your family enjoys this for Christmas Eve.
I’ve made similar short ribs recipes
Looking forward to make this one with BACON. We are BACON fanatics. Which we get from the Amish. Making for my son and his 3sons.
Have a blessed Christmas
Hi David – I hope you enjoyed this short rib recipe! Do let us know how it turned out.
Question..ordered from Whole Foods today to make this awesome looking recipe but they sent me flanken short ribs, will this still work?
Hi Penny – I would say that flanken short ribs are better for grilling or pan frying.
Hi there! Excited to try this recipe for Christmas this year! One of our guests does not eat pork. Do you have any ideas about what to use instead or just leave out the bacon and use another oil ? Thanks so much!
Hi Kristen – you can just use a different oil instead!
Thank you!
This was heaven! I’ve been cooking something for your site or cookbook every night for the past 2 weeks and I have loved it all. You have made eating healthy easy and delicious!
Oh yay, I’m so happy to hear you’re enjoying all my recipes Jessica!
So delicious! My husband kept raving about these short ribs even hours after dinner.
Yay, love to hear that!
Hi Lisa! I’m looking forward to trying this! To sub for red wine (making this for some who don’t drink alcohol) you suggest more broth. Is there an acid like red wine vinegar, or …. or a juice like pomegranate or cherry that would also work to tenderize the meet and impart flavor? Thank you for your yummy recipes!
You can sub it with more beef broth instead!
I love this recipe… so delicious! The only thing I added was mushrooms with the carrots and onions.
Thank you Lisa for your beautiful, easy to make yummy recipes! I’m looking forward to receiving your new cookbook from amazon.
Big Hugs,
Marie
Aw, thanks so much Marie! I’m so happy you love these braised short ribs. And sounds delish with your additions as well! x
How would I prepare this recipe using an instant pot?
Thank you for all your great recipes. Nice variety.
Thanks Margie!
If i do not have bacon i can use pork grease to sear and have the special taste for vegetables or meat and it’s cheaper. (in farnce)
Can this same method be used for a chuck roast? If so any changes to the recipe needed?
I haven’t tried, but I’m thinking it could work with the recipe as is. As long as the same amount of meat is used.
What time and hi or low heat would you recommend doing this in a crockpot (the braising aspect of this of course)?
This was a great dish! People asked for the recipe :) I did not do the onions ahead of time because I read that will develop the onion flavour and it could be too strong. I did wonder what the best way of serving it is – I got all the meat and a good amount of sauce into a serving dish but still had lots of leftover broth. I’m thinking if I should have served the giant crockpot and a ladle and made it more family style to make better use of the broth?
Yep, that could definitely be a way to make the most of the broth!
You could freeze the broth and make some soup with it!
I’m thinking of prepping the carrots and onions the night before so I can brown the meat and put it in the slow-cooker tomorrow morning and cook it 8 hours before guests come – any reason I should not prep in advance? Will carrots /onions lose flavour?
You can prep them ahead of time!
Hi Lisa, would you suggest making this recipe with boneless or bone-in short ribs? Thanks!
Hi David – I recommend bone-in short ribs. :)
So delicious! I made half the recipe and cooked for about 2h45m. Served it with roasted carrots, potatoes, parsnips and sun chokes. This is one of many recipes of Lisa’s that I’ve tried and they’re all so so good!
Thrilled to hear you’re loving these short ribs Sandra!
This is my new favorite way to eat ribs. So delicious 😋
Has anyone tried making this in an instant pot? Looking for info on cooking time and if I need to reduce the liquids (broth & wine)
Just bought some short ribs and bacon and will make tonight for dinner! Could I add mushrooms to this?
I would cook the mushrooms separately as they might get too soft from cooking for so long.
Made these tonight and they smelled so good! But mine were chewy. Lisa, if I let them cook longer would they have become soft? I cooked for 2.5 hrs. They were marbled.
Yes, if you cook them a bit longer they’ll get even more tender. Sometimes it’s just another 10 to 15 minutes to allow the fibers in the meat to break down a bit more.
I’ve always been nervous to try short ribs, but I’m going to try this. My husband has been asking for years!
Good luck with your first try at short ribs and that both you and your husband enjoy this recipe :)
I wonder, is the nutrition per serving or per 100g?
The nutritional information will always be per serving :)
I just made these ribs and they were excellent. The juice had a fantastic taste and ribs fell off right in my pan. Definitely will make again.
They certainly are fall-off-the-bone-goodness! Happy to hear you’re loving this recipe Vicky.
Easy to prep, easy to cook. Fab taste. Even tastes better the day after. Thanks Lisa.
Happy to hear you loved these braised short ribs Ronn! Leftovers of this are definitely the best.
This is very similar to beef burgundy, except no mushrooms or pearl onions.
The recipe is somewhat similar to beef burgundy!
Could this be transferred to a slow cooker to finish off?
Yes, you can use a slow cooker to continue the braising process!
Can we add potatoes to this? TIA? :))
Yes, no problem! Just add the potatoes about 30 minutes before it’s done.
For individuals that have an instant pot, I have made these in it, they ate wonderful!
Heavenly, was the feeling I had.
I’m so glad you enjoyed the braised short ribs Carol!
Hi. Carol. You are the perfect person for my questions. What is the setting and time to cook these in instant pot ? Thanks!!
Looks delicious. I have diet restrictions that prevent me from having tomatoes. Would it substantially alter the recipe if I left out the tomato paste?
Hi Lauren – I think it would be fine without the tomato paste. There’s still plenty of flavor in the broth!
Do you think this would work with flank steak also? Just wondering :)
Flank steak might need a different cooking time – haven’t tried yet though!
The veggie mash sounds so good – thank you! Do you think it could be frozen in individual portions?
Hi Marianne – yes, absolutely!
Such a rich, deep flavor. Delicious!
This look amazing and I love the idea of using avocado oil. I have some short ribs in the freezer so this is perfect. Thanks for the idea!
What a great dish for a party. I attend the huge conferences and know exactly how you feel about exhaustion.
Oh my. Those ribs look so delicious. I have some leftover red wine, it’s not Cabernet, but I am certain it will work. :)
That will definitely work! Hope you enjoy the recipe :)
Wow, what an elegant looking dish. The short ribs sound so delicious. And the root veggies mash, oh my! Cant wait to taste this.
Hi Andrea- This is such a great recipe for anytime you’re looking for a more delicate short rib meal :)
This recipes sounds great. Could the Cabernet Wine be substituted for something else since I don’t use alchol of any kind.
You could try an unsweetened grape juice. :)
How about using red vinegar in place of wine?
That wouldn’t work as a substitution. Instead, you can just use more beef broth if you’re looking to avoid using wine.
The expo sounds overwhelming in the best way possible :) And love this recipe! Perfect warming, nourishing meal.
Overwhelming but with lots of goodies (ie – chocolate!) that made up for it! Lol. :) x
Can this be done in the slow cooker or do you think it cooks better in the pot?
You can finish cooking process in a slow cooker if you’d like!