As the aroma of tender braised short ribs fills my kitchen, I can’t help but feel that cozy warmth wash over me. These delectable morsels, slow-cooked in rich red wine, blend perfectly with aromatic herbs, sweet carrots, and savory onions for a dish that’s pure comfort. Not only are these Braised Short Ribs ideal for special occasions, but they also make for a fantastic make-ahead meal, allowing the flavors to deepen over time. Imagine serving a dish that promises to melt in your mouth, bringing everyone together around the table for delightful discussions and satisfied sighs. Curious about how to elevate your weeknight dinner routine or impress guests at your next gathering? Let’s dive into this irresistible recipe! Why are Braised Short Ribs so special? Rich, Velvety Taste: The slow cooking process allows the short ribs to soak in the deep flavors of red wine and herbs, creating a sauce that’s simply irresistible. Unmatched Tenderness: After hours in the oven, the meat becomes fork-tender, ensuring each bite melts in your mouth. Perfect for Any Occasion: Whether it’s a cozy weeknight or a festive gathering, these ribs impress each time. Make-Ahead Marvel: Prepare this dish in advance; the flavors only get better as they sit in the fridge, making weeknight dinners a breeze. Crowd Pleaser: Serve alongside creamy mashed potatoes or polenta, and watch friends and family cheer for seconds! Customizable Options: Feel free to switch up the wine or add earthy mushrooms to tailor the dish to your taste. Braised Short Ribs Ingredients For the Meat • Beef Short Ribs – The star of the dish, these bones-in ribs offer rich flavor and ultimate tenderness. For the Vegetables • Yellow Onion – Provides a sweet, savory base flavor; shallots are a milder alternative. • Carrots – Adds sweetness and a pop of color; parsnips can be used for a unique twist. For the Cooking Fat • Olive Oil – Enhances richness while browning the meat; feel free to use vegetable oil for a lighter option. For Seasoning • Salt – Essential for bringing out all flavors; adjust to your preference. • Freshly Ground Black Pepper – Complements the dish perfectly; a pinch can elevate the taste. For Thickening and Depth • All-Purpose Flour – Dust the ribs for a nice crust and to help thicken the sauce; gluten-free flour works too. • Tomato Paste – Boosts sweetness and depth in the sauce; crushed tomatoes can lighten the flavor. For the Sauce • Dry Red Wine – Infuses the dish with hearty flavor; Côte du Rhône or Pinot Noir are fantastic choices, or use beef broth with a splash of vinegar for a non-alcoholic option. • Low-Sodium Beef Broth – Enhances the richness of the sauce; vegetable broth can lighten it up. For Aromatics • Fresh Thyme – Introduces earthy notes; dried thyme can substitute if needed. • Fresh Rosemary – Adds a fragrant essence; swap with dried rosemary for convenience. With these ingredients, you’re on your way to crafting delectable Braised Short Ribs that will have your guests coming back for more! Step‑by‑Step Instructions for Tender Braised Short Ribs in Red Wine Step 1: Prep Ribs Begin by seasoning your beef short ribs generously with salt and freshly ground black pepper. Then, dust each rib lightly with all-purpose flour to create a thin coating. This will help develop a savory crust during the browning process. Set the prepared ribs aside and get ready to heat your Dutch oven. Step 2: Brown Meat In a large Dutch oven, heat a couple of tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully add the short ribs in batches, avoiding overcrowding. Sear the ribs on all sides for about 3-4 minutes each until they’re beautifully browned and crispy. Once done, remove them from the pot and set aside for later. Step 3: Sauté Vegetables Using the same pot, add diced yellow onion and chopped carrots. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they become tender and the onion is translucent. The aroma will fill your kitchen, setting the stage for your tender braised short ribs. Step 4: Deglaze with Wine Pour in 1 to 1.5 cups of dry red wine, scraping the bottom of the pot to release those flavorful browned bits. Increase the heat and bring the mixture to a boil, allowing it to reduce slightly for about 2-3 minutes. This vital step infuses the dish with deep flavors that pair perfectly with the short ribs. Step 5: Combine Ingredients Return the seared short ribs to the pot, adding in the low-sodium beef broth, tomato paste, fresh thyme, and fresh rosemary. Stir to combine all ingredients thoroughly. Bring the mixture to a gentle simmer, ensuring everything is well incorporated, and the aroma begins to meld beautifully. Step 6: Slow Cook Cover the Dutch oven with its lid and transfer it to a preheated oven set at 300°F (150°C). Allow the ribs to cook for 2.5 to 3 hours, checking for doneness around the 2.5-hour mark. The meat should be fork-tender and practically falling off the bone, showcasing how delicious and comforting braised short ribs can be. Step 7: Serve Once your tender braised short ribs are beautifully cooked, remove them from the oven and let them rest for 5-10 minutes before serving. This brief resting period allows the juices to redistribute. Serve with creamy mashed potatoes or polenta, and watch your loved ones delight in this melt-in-your-mouth comfort food experience! How to Store and Freeze Braised Short Ribs Fridge: Store leftover braised short ribs in a sealed container for up to 3-4 days. Make sure the dish has cooled down before refrigerating to maintain freshness. Freezer: For longer storage, freeze the braised short ribs in airtight containers for up to 3 months. Label with the date to keep track! Reheating: To reheat, gently warm the short ribs on the stove over low heat, adding a splash of beef broth if necessary to keep them moist and flavorful. Make-Ahead: Preparing braised short ribs in advance is excellent! The flavors continue to develop, making them even tastier when served after a day or two in the fridge. What to Serve with Tender Braised Short Ribs in Red Wine As you savor the rich essence of tender braised short ribs, imagine a full plate that elevates your comfort food experience to new heights. Creamy Mashed Potatoes: Their buttery, silky texture perfectly complements the savory sauce, ensuring every bite feels indulgent. Polenta: This corn-based dish adds a delightful creaminess that contrasts beautifully with the robust flavors of the short ribs. Roasted Vegetables: A medley of roasted carrots, Brussels sprouts, and potatoes adds a crunchy, vibrant brightness to your plate. Garlic Bread: The crispy, buttery slices provide a wonderful vehicle for scooping up any leftover sauce, making every bite satisfying. Slate of Fresh Salad: A light, citrusy salad offers a refreshing palate cleanser, enhancing the richness of the meal. Rich Red Wine: Pour the same red wine used in cooking over a glass; it enhances the flavor profile and brings a sense of harmony to the meal. Decadent Chocolate Mousse: For dessert, a luscious chocolate mousse brings sweetness and sophistication, rounding out the flavors of this comforting feast. Herb Focaccia: The fragrant, soft bread not only adds another texture but is perfect for dipping in that rich sauce. Creating the perfect spread alongside your braised short ribs is all about balancing rich flavors and textures, ensuring a delectable dining experience every time. Braised Short Ribs Variations & Substitutions Feel free to enhance this dish with substitutions and creative twists that can elevate your braised short ribs experience! White Wine: Replace red wine with white for a lighter, more delicate sauce that still sings with flavor. Beef Chuck: Use beef chuck instead of short ribs for a budget-friendly option, yielding similar tenderness and taste. Mushrooms: Stir in sautéed mushrooms during cooking for an earthy flavor that adds wonderful depth to the sauce. Root Vegetables: Swap out carrots for root vegetables like turnips or rutabaga for an unexpected texture and flavor boost that keeps things interesting. Herb Variations: Experiment with different herbs like oregano or sage instead of thyme and rosemary to create a unique aromatic profile. Spicy Kick: Add red pepper flakes or a dash of hot sauce for a spicy twist, elevating the dish to a new flavor dimension. Smoky Flavor: Include a splash of liquid smoke to the broth for that comforting barbecue feel during cold nights, enhancing the richness of the dish. Non-Alcoholic Version: Use beef broth with a splash of red wine vinegar to give the same depth without alcohol, making it family-friendly. Try these variations to keep your dinner table exciting and unpredictable, just like family meals should be! For some lovely side options, consider pairing with creamy mashed potatoes or a side of roasted vegetables to round out your meal beautifully. Make Ahead Options These Braised Short Ribs are perfect for meal prep! You can season and dust the beef short ribs with flour up to 24 hours in advance, wrapping them tightly in plastic wrap to keep them fresh. Additionally, the sautéed vegetables and deglazing step can also be completed up to 3 days in advance; simply refrigerate them in an airtight container. When you’re ready to finish the dish, combine the prepped ingredients in the Dutch oven, add the broth and herbs, and slow cook in the oven as directed. Keeping the ribs and sauce separate until cooking helps maintain their quality, ensuring that your braised short ribs turn out just as delicious, even when made ahead! Expert Tips for Braised Short Ribs Proper Pot Choice: Use a heavy-bottom Dutch oven for even heat distribution, which helps prevent scorching the sauce while braising your short ribs. Searing Success: Always brown the ribs well; this caramelization adds depth to the final flavor. Take your time—rush this process, and you may miss out on rich tastes! Fat Control: If desired, skim off excess fat from the surface of the sauce before serving. This will ensure a cleaner, more refined flavor for your braised short ribs. Monitor Cooking Time: Check for tenderness around the 2.5-hour mark to prevent overcooking. The meat should easily separate from the bone; adjust your cooking time accordingly. Flavor Enhancements: Consider adding a splash of balsamic vinegar or a few mushrooms to the broth for an extra layer of flavor that will elevate your dish. Resting Period: After removing the short ribs from the oven, let them rest for 5-10 minutes. This allows the juices to reabsorb, ensuring every bite stays juicy and tender. Braised Short Ribs Recipe FAQs How do I choose the best beef short ribs? Absolutely! When selecting beef short ribs, look for those with a good amount of marbling, which ensures tenderness and rich flavor. Aim for bone-in ribs, as they contribute more depth to the dish. A nice reddish color free from dark spots indicates freshness. If they’re wrapped in butcher’s paper, make sure it remains clean and free from excessive moisture! What is the best way to store leftover braised short ribs? Very! Once your braised short ribs have cooled, store them in a sealed container in the refrigerator for up to 3-4 days. Make sure to separate the ribs from the sauce to prevent them from becoming overly soggy during storage. If you plan to enjoy them later, I recommend refrigerating the sauce separately as well to help maintain optimal flavor and texture! Can I freeze braised short ribs? For sure! To freeze your delicious braised short ribs, allow them to cool completely first. Then, place them in airtight containers or heavy-duty freezer bags, preferably with some sauce poured over to keep them moist. Label with the date for easy tracking, and they’ll be good for up to 3 months. When you’re ready to enjoy, thaw them in the fridge overnight and gently reheat on the stovetop. What should I do if my short ribs are tough after cooking? Absolutely, this can happen! If your braised short ribs turn out tougher than expected, it might be due to undercooking. Check them at the 2.5-hour mark; they should be fork-tender. If they aren’t, simply return them to the oven and continue braising. You can add a splash of beef broth to maintain moisture while the flavors continue to develop. Cover tightly and let them cook for another 30 minutes to an hour, checking for doneness periodically. Are braised short ribs safe for my dog? Yes, but with caution! While plain, cooked beef can be safe for dogs, avoid giving them anything with sauce, onions, or seasoning as these can be harmful. Always double-check with your vet before introducing new foods to your pet’s diet, especially if you have concerns about allergies! Can I make braised short ribs ahead of time? Very much so! Making braised short ribs ahead of time is not only possible but encouraged! The flavors actually deepen and meld beautifully when stored in the fridge for a day or two. Simply make your dish as instructed, allow it to cool, and store it in an airtight container. Reheat gently on the stove before serving to ensure each bite is as delicious as the first! Melt-in-Your-Mouth Braised Short Ribs for Cozy Nights These Braised Short Ribs melt in your mouth, creating a cozy comfort dish perfect for any occasion. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 3 hours hrsResting Time 10 minutes minsTotal Time 3 hours hrs 40 minutes mins Servings: 4 ribsCourse: DinnerCuisine: AmericanCalories: 410 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Meat3 pounds Beef Short Ribs bones-in for rich flavorFor the Vegetables1 large Yellow Onion diced2 medium Carrots choppedFor the Cooking Fat2 tablespoons Olive Oil for browningFor Seasoning1 teaspoon Salt adjust to preference1 teaspoon Freshly Ground Black Pepper to tasteFor Thickening and Depth1/4 cup All-Purpose Flour for dusting ribs2 tablespoons Tomato PasteFor the Sauce1.5 cups Dry Red Wine like Côte du Rhône or Pinot Noir2 cups Low-Sodium Beef BrothFor Aromatics2 sprigs Fresh Thyme2 sprigs Fresh Rosemary Equipment Dutch oven Method Step-by-Step InstructionsBegin by seasoning your beef short ribs generously with salt and freshly ground black pepper. Dust each rib lightly with all-purpose flour to create a thin coating.In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides for about 3-4 minutes each until browned, then remove them from the pot.Using the same pot, add diced yellow onion and chopped carrots. Sauté the vegetables for 5-7 minutes until tender and the onion is translucent.Pour in 1 to 1.5 cups of dry red wine, scraping the bottom of the pot. Increase the heat and boil for 2-3 minutes to reduce slightly.Return the seared short ribs to the pot, adding in the low-sodium beef broth, tomato paste, fresh thyme, and fresh rosemary. Stir to combine thoroughly.Cover the Dutch oven and transfer it to a preheated oven set at 300°F (150°C). Cook for 2.5 to 3 hours until the meat is fork-tender.Remove the short ribs from the oven and let them rest for 5-10 minutes before serving. Nutrition Serving: 1ribCalories: 410kcalCarbohydrates: 12gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 85mgSodium: 600mgPotassium: 780mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 30mgIron: 4mg NotesServe with creamy mashed potatoes or polenta for a complete meal. Skim off excess fat from sauce if desired for a cleaner flavor. 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