braised short ribs: 4 hours to sublime food

Oh, my friends, if there is one dish that screams pure, unadulterated comfort food, it has to be a beautiful plate of beef cooked so low and slow that it practically dissolves when you look at it. Forget fancy takeout dinners for a minute. I’m talking about sinking your fork into restaurant-quality braised short ribs that are truly fall-off-the-bone tender, right here in your own kitchen.

It took me ages to perfect this recipe, honestly. When life got hectic a few years back, I almost gave up on soulful meals entirely. But digging out my grandmother’s techniques and adapting them for a busy weeknight—that’s how this rich, heavenly dish became part of our everyday table. Trust me, once you nail this, these are going to be your absolute favorite savory beef dinner.

Why You Will Make These braised short ribs Again and Again

I promise you this isn’t just another beef recipe. These ribs hit all the right comfort food notes:

• Texture is Everything: We’re aiming for truly tender beef short ribs. If it doesn’t pull apart with just a gentle nudge, we cook it longer until you get those amazing fall off the bone ribs!
• Unbeatable Depth: That deep, savory flavor turns into one of the best rich beef gravy recipes you’ll ever spoon onto mashed potatoes. Seriously stunning.
• Worth the Effort (But Not Hard!): Even though it cooks for hours, it’s an easy braised short ribs recipe once it’s in the oven. It’s your secret weapon for impressive special occasion dinner ideas.

Essential Ingredients for Rich Braised Short Ribs

Listen, the foundation of any great braised beef recipe starts right here, with what goes into the pot besides the star of the show. Don’t skimp, especially on the liquid! You need four pounds of bone-in beef short ribs. Keep them bone-in, always, for flavor!

We need the classic aromatic combination for that deep base flavor—a large yellow onion, two carrots, and two celery stalks, all chopped up nicely. Don’t forget four cloves of garlic, minced, because garlic makes everything better.

Now, for the soul of the dish, the braised short ribs need a good, dry red wine—I always grab a Cabernet Sauvignon or a Merlot. Use something you wouldn’t mind sipping! Follow that up with four cups of good, strong beef broth. Trust me, using high-quality broth instead of bouillon cubes is the biggest difference maker here. We’ll also add two tablespoons of tomato paste and the can of diced tomatoes for a little acidity, plus those little flavor boosters: two bay leaves and a teaspoon of dried thyme.

The Best Method for braised short ribs: Dutch Oven Instructions

Okay, let’s get cooking! Since I’m a firm believer that the best flavor comes from using a heavy pot right on the stove and then finishing it in the oven, we’re going with the classic Dutch oven method for these braised beef recipes. Follow these steps exactly, and I guarantee you’ll get that melt-in-your-mouth texture every single time.

First things first: generously season your short ribs with salt and pepper—don’t be shy! Then, you’ll heat up that olive oil in your heavy Dutch oven on the stovetop over medium-high heat. We’re going to work in batches so you don’t crowd the pan. We need that beautiful deep color!

Searing the Meat for Deep Flavor in Your Dutch Oven Beef Ribs

Searing is non-negotiable, people! I know it seems like an extra hassle, but those caramelized bits stuck to the bottom of the pot are where the magic comes from. That deep brown color you build on the meat before adding any liquid—that’s the backbone of your unbelievably flavorful sauce later. This builds the foundation for those amazing rich beef gravy recipes we’re aiming for!

SAVE IT

Building the Flavor Base: Aromatics and Wine Reduction

Once the ribs are out, turn the heat down to medium and toss in your chopped onion, carrots, and celery. Let those sweat down until they get soft, which takes about five to seven minutes. Then, add the garlic and tomato paste, stirring for just one minute until you can really smell that wonderful aroma. Now comes the best part: pour in that red wine. Let it bubble away gently, scraping up all those stuck-on brown bits (that’s called fond, and it’s pure gold!), until the wine reduces by half. That concentrates all the gorgeous flavor of the red wine braised beef.

The Long, Slow Braise for Tender Beef Short Ribs

Now, put those beautiful short ribs back into the pot. Pour in the beef broth until the ribs are almost completely submerged—they don’t need to swim, just cover them up nicely. Get it all simmering gently on the stovetop, drop in your herbs, cover that heavy lid on tight, and move the entire Dutch oven into a 325°F (160°C) oven. This is where patience pays off! You’re looking for at least three to four hours. Check it periodically, but keep that lid shut. You want them so soft that they are practically falling off the bone, which is the true sign of perfectly slow cooked meat.

SAVE IT

If you need help with the next step on how to get that stunning sauce, check out my guide on using slow-cooked meat techniques!

Making the Rich Gravy from Your braised short ribs Liquid

Okay, the meat is perfect, tender, and resting, but we absolutely cannot waste that liquid left in the bottom of the pot! That is pure, concentrated flavor, the secret to the best rich beef gravy recipes. The first thing I do is carefully lift the ribs out and put them in a warm dish while I deal with the sauce.

Take a fine-mesh sieve and strain that liquid directly into a saucepan. You want to discard all those spent veggies and the bay leaves—we only want the smooth goodness left behind. You’ll notice a layer of fat on top; skim off as much of that as you can with a large spoon. Trust me, removing that fat keeps the sauce from tasting heavy.

SAVE IT

Set the saucepan over medium heat and let it simmer gently. It will look thin at first, I know, but keep simmering until it reduces and thickens up nicely, maybe 10 to 15 minutes. If you need it thicker still, don’t panic! Whisk in just a tiny bit of cornstarch mixed with cold water—a slurry—and stir until it coats the back of a spoon. You can sneak a look at my guide on making an easy sauce here: peppercorn sauce recipe always helps when you need a little bonus thickening power, though the reduction process usually does the trick for these ribs!

Alternative Method: Slow Cooker Short Ribs Variation

Now, I know we just talked about that glorious Dutch oven, but sometimes you just need to set it and forget it, right? Life gets busy! If you want to use your slow cooker for these slow cooker pot roast recipe vibes, you absolutely can!

The first steps are the same: you must sear those ribs and sauté those veggies on the stovetop first. That deep flavor doesn’t happen magically in the slow cooker! Once everything is browned, you transfer it all—ribs, veggies, and the wine/broth mixture—into the Crockpot. Cook on low for about seven to eight hours, or if you’re in a rush, high for roughly four hours. Either way, you’ll come back home to the most amazing **tender beef short ribs**!

Expert Tips for Restaurant-Quality Braised Short Ribs

You want that restaurant magic, right? It’s not really magic, it’s just a few little things that make all the difference when you’re trying to elevate this into a true gourmet weeknight meal. My biggest tip, which I mentioned earlier but it bears repeating: your ribs must be bone-dry before they hit the hot oil. Seriously, pat them down hard with paper towels! Moisture creates steam, and steam prevents that deep, dark crust we need.

And please, use a decent wine! You don’t need a $50 bottle, but if you wouldn’t take a sip of it, don’t cook with it. The flavor concentrates so much, and a cheap, sour wine will ruin the final sauce. Think about what you love to drink—that’s your braising liquid!

SAVE IT

If you skip the sear, you’re skipping flavor. It’s just that simple. That lovely crust you build? That’s what gives you the depth for your rich gravy. If you’re curious about other ways people tackle these amazing cuts of meat, I always point folks over to this helpful guide on braised short ribs to see other techniques they use!

Serving Suggestions: Pairing with Creamy Mashed Potato Pairing

Honestly, no matter how amazing these meat are, they need a cozy bed to rest upon! The two non-negotiable partners for these savory beef dinner recipes are creamy mashed potatoes or maybe some luxurious polenta. You have to give that rich gravy a place to pool!

When I serve these, I always make a big mound of potatoes right in the center of the plate. Then, I arrange a couple of those tender beef short ribs right on top, so the sauce just drips down and soaks into every fluffy crevice. If you need the best roadmap for the potatoes themselves, check out my recipe for the ultimate creamy mashed potato pairing. Polenta works just as wonderfully, providing that slight grain underneath that soaks up the beef juices beautifully. These comforting combinations are what make this a fantastic special occasion dinner!

Storing and Reheating Your Braised Beef Recipes Leftovers

The best part about making a big batch of these amazing braised beef recipes? The leftovers are often even better the next day! Isn’t that the best? Once the ribs are totally cooled, you can easily store them in an airtight container in the fridge for up to four days. The sauce just seems to get richer and deepen in flavor overnight, making those tender beef short ribs taste even more decadent.

When you reheat them, I highly recommend doing it slowly. You can gently warm them right on the stovetop in a pot over low heat, making sure the sauce is just barely bubbling. Or, for the best results, put them in a baking dish, add a splash more broth if they seem dry, cover them with foil, and warm them gently in a 300°F oven for twenty minutes until they’re piping hot all the way through. This gentle reheat keeps that fall-off-the-bone texture perfect!

Frequently Asked Questions About Making braised short ribs

It’s totally normal to have questions when you’re tackling a rich recipe like this! Here are a few things I always get asked about my favorite comfort food recipes. If your question isn’t here, feel free to drop over to my blog and leave a comment—I love hearing from you!

Can I use boneless beef short ribs for this easy braised short ribs recipe?

That’s a smart question! Yes, you absolutely can switch to boneless ribs if that’s what you have on hand. Just keep an eye on the timing because they usually cook a little faster than the bone-in kind. But honestly, I always lean toward the bone-in cut when I’m making these because I truly believe the bone adds so much depth of flavor to the finished sauce. It just makes those braised beef recipes taste richer!

What is the best way to make these braised beef recipes ahead of time?

These are actually even better the next day, which is fantastic if you’re planning a big dinner party. Once the ribs are done and tender, let them cool completely. Then cover them up and pop them in the fridge overnight. Before serving, just gently skim all that solidified glorious fat off the top of the sauce—it’s super easy once it’s chilled! Reheat slowly on the stovetop or in a low oven. It really amps up the flavor!

Why are my braised short ribs not falling off the bone?

Oh, the agony! If your meat is still fighting you after three hours, it just needs more love. Don’t panic and crank the heat up high; that will dry them out. The culprit is almost always time or temperature. Double-check that your oven is actually holding that steady 325°F, and then just let them keep on slow-cooking. They should be fork-tender—truly fall off the bone ribs—after about three and a half to four hours. Give them a little more time; they’ll get there!

Red Wine Braised Short Ribs: Fall-Off-The-Bone Comfort

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Make incredibly tender, melt-in-your-mouth beef short ribs using this rich red wine braising method. This recipe delivers restaurant-quality flavor perfect for special occasions or a cozy weeknight dinner.

• Author: Carla Davis
• Prep Time: 25 min
• Cook Time: 3 hr 30 min
• Total Time: 3 hr 55 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Braising (Oven)
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 4 lbs bone-in beef short ribs
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
• 4 cups beef broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and black pepper to taste

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Instructions

1. Season the short ribs generously on all sides with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides. Remove the ribs and set them aside.
3. Reduce the heat to medium. Add the onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until softened, about 5 to 7 minutes.
4. Add the minced garlic and tomato paste. Cook for 1 minute until fragrant.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, approximately 5 minutes.
6. Return the short ribs to the pot. Add the beef broth, diced tomatoes, bay leaves, and thyme. The liquid should mostly cover the ribs.
7. Bring the liquid to a gentle simmer on the stovetop.
8. Cover the Dutch oven tightly with a lid. Transfer the pot to a preheated oven at 325 degrees Fahrenheit (160 degrees Celsius).
9. Braise for 3 to 4 hours, or until the meat is fork-tender and easily pulls away from the bone.
10. Carefully remove the ribs from the pot and set them aside, keeping them warm.
11. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off excess fat from the surface of the sauce.
12. Simmer the sauce over medium heat until it thickens into a rich gravy, about 10 to 15 minutes. Taste and adjust seasoning if needed.
13. Return the short ribs to the sauce briefly to coat, or serve the sauce over the ribs.

Notes

• For the best sear, make sure your short ribs are completely dry before placing them in the hot oil.
• If you prefer using a slow cooker, sear the ribs and sauté the vegetables on the stovetop first, then transfer everything to the slow cooker. Cook on low for 7 to 8 hours or on high for 4 hours.
• Serve these tender beef short ribs over creamy mashed potato pairing or creamy polenta for the ultimate comfort food experience.

Nutrition

• Serving Size: 1 rib with sauce
• Calories: 650
• Sugar: 8
• Sodium: 550
• Fat: 40
• Saturated Fat: 16
• Unsaturated Fat: 24
• Trans Fat: 1
• Carbohydrates: 15
• Fiber: 3
• Protein: 55
• Cholesterol: 180