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!
Wow…I can’t believe how delicious and easy this was! I thought my husband was going to drink the sauce … he saved every drop! This will become a regular
I’m so glad you and your husband loved these braised short ribs, Laura!
This just became my son’s favorite meal! Huge hit for Valentine’s Day dinner with all my family. Amazing flavor, tender meat, juice was so rich. Perfection in a pot!
Aw, what a perfect Valentine’s Day dinner idea for the whole family! Enjoy, Erinn.