Classic Braised Short Ribs Recipe

Last updated on July 8th, 2026

Braised short ribs are delicious when cooked slowly at low temperatures. The cooking process makes the usually tough meat soft and easy to eat. After a few hours in the oven with red wine and stock, you’ll have tender meat in a rich sauce that’s great for a nice dinner at home or when guests come over.

Why These Short Ribs Will Become Your New Favorite Dish

These braised short ribs show that great food comes from basic cooking knowledge and taking your time in the kitchen.

You don’t need fancy methods or hard-to-find ingredients to create an amazing meal. This dish will wow everyone at your table.

The meat turns out so tender you can cut it with a fork, and the sauce is packed with flavor – exactly what you want from spending a few hours in the kitchen.

Classic Braised Short Ribs Recipe

Short ribs are a tough, well-worked cut. But give them a few hours of low, slow heat in red wine and stock, and they turn fall-apart tender in a deeply flavorful sauce.

It’s a dish that looks impressive but is really just time doing the work for you. Choose this for a weeknight-turned-special dinner or a low-stress way to feed guests.

This dish serves about 4-6 people as the main course!

Ingredients

• 4 lbs beef short ribs
• 2 cups red wine (preferably Cabernet Sauvignon)
• 4 cups beef stock
• 2 large onions, diced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 4 sprigs fresh thyme
• 2 bay leaves
• Salt and black pepper
• 3 tablespoons vegetable oil

How to Make

1. Pat short ribs dry with paper towels. Season generously with salt and black pepper on all sides.
2. Heat oil in a large Dutch oven over medium-high heat. Working in batches, sear ribs until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate.
3. Lower the heat to medium. Add onions, carrots, and celery to the pot. Cook until vegetables soften, and onions become translucent, about 8-10 minutes.
4. Add garlic and tomato paste. Cook for another 2 minutes until fragrant.
5. Pour in the wine, scraping the bottom of the pot to release any browned bits. Simmer until the liquid reduces by half, about 15 minutes.
6. Return ribs to the pot. Add beef stock, thyme, and bay leaves. Liquid should just cover the meat.
7. Bring to a simmer, cover, and transfer to a preheated 325°F oven.
8. Braise for 2.5-3 hours, or until the meat is very tender and easily pulls away from the bone.
9. Remove ribs to a serving platter. Strain the sauce through a fine-mesh sieve.
10. If needed, simmer the sauce until reduced to the desired consistency.

Recipe Tips and Tricks

• Make this dish a day ahead – the flavors develop significantly overnight, and the chilled fat becomes easier to remove from the surface
• For the best results, choose well-marbled short ribs with a good meat-to-bone ratio
• Don’t rush the searing process; a proper brown crust develops a deep flavor
• Keep the braising liquid at a gentle simmer, not a boil, to ensure tender meat.
• When reducing the sauce, taste frequently to avoid over-reduction and saltiness
• If the sauce becomes too concentrated, add a splash of beef stock or water
• Use a good-quality red wine that you’d enjoy drinking – it significantly impacts the final flavor

How to Serve

• Present these braised short ribs on warmed plates to maintain their temperature.
• The meat should be tender enough to eat with just a fork, but provide sharp knives for a proper dining experience.
• Serve over creamy mashed potatoes, polenta, or buttered egg noodles to soak up the rich sauce.
• Garnish with fresh herbs like parsley or thyme for color and freshness.
• Consider serving with roasted root vegetables, sautéed mushrooms, or glazed carrots as sides.
• A bright, acidic element like gremolata (lemon zest, garlic, and parsley) can cut through the richness.

How Do I Store and Reheat Leftovers?

Store the ribs and sauce together in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Reheat gently on the stovetop or in a 300°F oven until warmed through. The sauce may need a splash of stock to loosen it back up.

How to Fix Braised Short Rib Recipe Problems

Problem	Likely Cause	Fix
Meat is tough, not falling apart	Collagen hasn’t fully broken down yet	Cover and return to the oven, checking every 20–30 minutes until it pulls apart easily. Raising the temperature won’t speed this up usefully — it just risks drying the meat out before the collagen catches up.
Meat is dry or stringy	Cooked past the point of tenderness; muscle fibers squeezed out moisture	Not reversible, but resting the meat in the sauce for 15–20 minutes before serving helps it reabsorb some liquid.
Sauce is thin and watery	Not reduced enough after straining	Simmer uncovered on the stovetop until it coats the back of a spoon. For a quick fix, whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer 1–2 minutes.
Sauce is too thick or salty	Over-reduced	Loosen with a splash of unsalted beef stock or water, added a little at a time.
Sauce tastes flat or one-note	Missing acidity or under-salted	Add a small splash of red wine vinegar or a squeeze of lemon juice. Check salt too — braised dishes often need more than expected.
Vegetables turned to mush	Normal result of hours-long cooking	Strain them out with the rest of the solids, or roast a fresh batch to add back in for texture.
Ribs shrank more than expected	Oven ran too hot	Double-check oven temperature with a separate oven thermometer — many run hotter than their dial suggests.

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