Rich, savory, and melt-in-your-mouth tender, braised short ribs are the ultimate comfort food perfect for slow Sundays or a dinner party centerpiece.

This one-pot wonder features bone-in beef ribs cooked low and slow in a deeply flavorful wine-infused sauce, best served over creamy mashed potatoes.

The Flavor Builders Behind Braised Short Ribs

Beef short ribs (bone-in) – The star of the show. Marbled with fat, these ribs become fall-apart tender when braised, delivering rich, meaty flavor.
Dry red wine – Adds depth and a subtle acidity to balance the richness of the meat. Côtes du Rhône or Pinot Noir works beautifully.
Beef broth – Rounds out the braising liquid with savory warmth and umami undertones.
Yellow onion – Offers natural sweetness and complexity as it caramelizes during the slow cook.
Carrots – Their earthiness and subtle sweetness complement the bold, meaty sauce.
Tomato paste – Intensifies the sauce’s richness with a touch of acidity and natural umami.
Fresh thyme & rosemary – Fragrant herbs that infuse the dish with comforting, woodsy notes.

How to Make Braised Short Ribs: A Snapshot

Preheat your oven and start by sautéing onion and carrot until softened and aromatic. Set them aside.

Season and flour the short ribs, then brown them until golden on all sides—this step adds crucial depth of flavor.

Deglaze the pot with wine, scraping up the fond (those flavorful browned bits), and simmer briefly. Stir in beef broth and tomato paste.

Return the veggies and ribs to the pot along with sprigs of rosemary and thyme. Cover and braise in the oven for a few hours until the ribs are impossibly tender.

Let the pot rest briefly before skimming the fat and spooning the luscious sauce over each rib. Serve over mashed potatoes for the ultimate comfort meal.

Tips & Twists for Perfect Braised Short Ribs

For maximum flavor, don’t rush the browning step—getting a deep sear on the ribs is worth the extra few minutes. Be sure to use a heavy, oven-safe pot with a tight-fitting lid to lock in moisture.

If you prefer a thicker sauce, remove the ribs after cooking and simmer the braising liquid on the stovetop until it reduces slightly. You can also puree some of the carrots and onions into the sauce for added body.

For a twist, try swapping the wine for dark beer, adding a smoky note with a touch of chipotle, or finishing the dish with a splash of balsamic vinegar for brightness.

Keeping It Cozy: Storing Leftovers the Smart Way

Leftover braised short ribs only get better after a day or two as the flavors continue to develop. Store them in an airtight container in the refrigerator for up to four days.

For longer storage, freeze cooled ribs and sauce together in a freezer-safe container for up to three months. Thaw in the fridge overnight and gently reheat on the stovetop or in the oven until warmed through.

Braised Short Ribs

Succulent beef short ribs are slow-braised in a luxurious wine-infused sauce until melt-in-your-mouth tender, then served atop velvety mashed potatoes. This one-pot masterpiece is a quintessential comfort dish perfect for a hearty meal.

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Course: Main Course

Cuisine: American

Keyword: Braised Short Ribs Recipe

Prep Time: 20

Cook Time: 2 40

Total Time: 3

Ingredients

2 sprigs fresh rosemary
1 yellow onion finely diced
1/4 cup all-purpose flour
2 1/2 cups low-sodium beef broth
3 Tablespoons olive oil
2 sprigs fresh thyme
3 carrots chopped
8 bone-in beef short ribs
Salt and black pepper to taste
1 cup dry red wine e.g., Pinot Noir or Cote du Rhone
2 Tablespoons tomato paste

Instructions

Preheat the oven to 350°F. In a Dutch oven or another heavy, oven-safe pot with a lid, heat one tablespoon of olive oil over medium-high heat. Add the diced onion and chopped carrots, sautéing until softened while stirring frequently. Transfer the vegetables to a plate once cooked.
Generously season the short ribs with salt and pepper, then dredge them evenly in the flour. Increase the heat to high, add the remaining two tablespoons of olive oil to the pot, and sear the ribs until browned on all sides—approximately 45 seconds per side. Remove and set aside.
Pour in the red wine to deglaze the pot, scraping up any caramelized bits from the bottom. Allow the liquid to reach a boil and simmer for 2 minutes.
Introduce the beef broth to the pan, followed by the tomato paste. Season again with salt and freshly ground black pepper, tasting to adjust as needed. Return the ribs, cooked vegetables, and whole sprigs of rosemary and thyme to the pot.
Secure the lid and transfer the pot to the oven. Braise at 350°F for 2 hours, then lower the temperature to 325°F and continue cooking for an additional 30 to 45 minutes, or until the meat is exceedingly tender and nearly falling off the bone.
Carefully remove the pot from the oven and let it rest, covered, for 20 minutes. Skim any fat from the surface of the sauce prior to serving.
Spoon the short ribs over a bed of creamy mashed potatoes, ladling over some of the braising liquid as a savory gravy.

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Notes

Slow Cooker: Follow the first four steps, then transfer all contents to a slow cooker. Cook on low for 6–8 hours.
Instant Pot: Use the sauté function to follow steps 1–4. Deglaze with wine, add remaining ingredients, and cook on high pressure for 45 minutes. Let pressure release naturally for 15 minutes.
Make Ahead: This dish is ideal for preparing in advance. Complete up to step 8, refrigerate, and cook later.
Freezing (Before Cooking): Assemble through step 8, then freeze in a safe container for up to 5 months. Thaw in the fridge for 24 hours before baking as instructed.
Freezing (After Cooking): Cool completely before freezing. Store up to 4 months. Thaw in the fridge and reheat gently on the stove or in the microwave.

braised short ribs recipe