Few dishes can match the heartwarming satisfaction of Easy Braised Short Ribs. These fall-off-the-bone beef ribs are slow-cooked in a rich red wine and beef broth, becoming fork-tender with every hour. With their deep, savory flavor and succulent texture, they turn even an ordinary evening into something memorable.

This recipe is a fantastic choice for dinner parties or cozy nights in, offering a balance of elegance and comfort. Served over mashed potatoes, creamy polenta, or egg noodles, these braised short ribs will make you feel like a gourmet chef in your own kitchen. The aroma alone is enough to make you swoon.

What Cut of Beef Should I Use for Braised Short Ribs?

Opt for English-cut bone-in beef short ribs, which are thick and meaty. They hold up well to long, slow braising and deliver maximum flavor. Avoid flanken-style cuts for this recipe, as they cook differently and won’t yield the same tenderness.

Ingredients for the Easy Braised Short Ribs

4 pounds bone-in beef short ribs
Salt and black pepper to taste
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef broth
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves

How To Make the Easy Braised Short Ribs

Step 1: Sear the Short Ribs

Pat the ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches until browned on all sides. Remove and set aside.

Step 2: Sauté the Vegetables

In the same pot, add onions, carrots, and celery. Cook for 5-7 minutes until softened. Stir in garlic and tomato paste and cook for another 2 minutes.

Step 3: Deglaze and Build Flavor

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Simmer for 10 minutes to reduce slightly. Return the ribs to the pot.

Step 4: Braise

Add beef broth, rosemary, thyme, and bay leaves. Bring to a simmer, then cover and transfer to a preheated 325°F oven. Braise for 2.5 to 3 hours until the meat is fork-tender.

Step 5: Finish and Serve

Skim off any fat. Remove herbs and bay leaves. Serve ribs with the braising sauce over mashed potatoes or your favorite base.

How to Serve and Store Braised Short Ribs

Serve these luscious short ribs over a bed of buttery mashed potatoes, creamy polenta, or egg noodles to soak up the savory sauce. Garnish with fresh parsley for a burst of color and brightness.

Leftovers? Even better the next day. Store them in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the oven. You can also freeze them for up to 3 months.

Frequently Asked Questions

How do I make this in a slow cooker?

After searing the ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours.

Can I skip the wine?

Yes, you can substitute with more beef broth and a splash of balsamic vinegar or grape juice for depth.

Do I need a Dutch oven?

A heavy-bottomed oven-safe pot works well. You can also braise in a slow cooker or pressure cooker if needed.

Can I make this ahead of time?

Absolutely! The flavor improves as it sits. Make it a day ahead and reheat before serving.

What kind of wine is best?

Choose a dry red like Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid anything too sweet.

Want More Dinner Ideas with Big Flavor?

If these Easy Braised Short Ribs hit the spot, check out some more savory dinner favorites:

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime: Nina Dishes on Pinterest.

Let me know how your short ribs turned out in the comments! Did you use wine or stick with broth? Try a different herb combo? I love hearing how you make it your own.

Easy Braised Short Ribs

Author: Nina Klatten
Total Time: 3 hours 20 minutes
Yield: 4 to 6 servings

Print Recipe

Description

Tender, fall-off-the-bone short ribs slow-braised in red wine and beef broth, infused with aromatic herbs and vegetables for a hearty and elegant dinner.

Instructions

1. Pat the ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches until browned on all sides. Remove and set aside.

2. In the same pot, add onions, carrots, and celery. Cook for 5-7 minutes until softened. Stir in garlic and tomato paste and cook for another 2 minutes.

3. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Simmer for 10 minutes to reduce slightly. Return the ribs to the pot.

4. Add beef broth, rosemary, thyme, and bay leaves. Bring to a simmer, then cover and transfer to a preheated 325°F oven. Braise for 2.5 to 3 hours until the meat is fork-tender.

5. Skim off any fat. Remove herbs and bay leaves. Serve ribs with the braising sauce over mashed potatoes or your favorite base.