Tender Bone-In Beef Short Ribs

This hearty Braised Short Ribs recipe transforms tough beef cuts into melt-in-your-mouth morsels through the magic of slow cooking. The rich sauce created from red wine, aromatics, and beef broth infuses the meat with incredible depth while the long braise breaks down tough connective tissue into silky, tender bites that will impress even the most discerning dinner guests.

I first made these short ribs for my husband's birthday dinner, and his expression after taking the first bite convinced me this would become our signature entertaining dish. Now whenever we have guests we want to truly impress, this is my secret weapon.

Ingredients

• Bone in beef short ribs the bones contribute tremendous flavor and help keep the meat moist during the long cooking process
• Olive oil for achieving that crucial initial sear that develops foundational flavor
• Large onion coarsely chopped providing sweetness that balances the richness of the meat
• Carrots peeled and chopped adding natural sweetness and earthiness to the braising liquid
• Celery stalks chopped contributing subtle savoriness and aromatics
• Garlic cloves smashed releasing their essential oils and mellow flavor throughout the dish
• Tomato paste concentrating umami and providing subtle acidity that balances the richness
• Dry red wine such as Cabernet or Merlot bringing fruity depth and helping tenderize the meat
• Beef broth creating the foundation for the luscious sauce
• Fresh thyme and rosemary sprigs infusing the dish with essential aromatic oils during the long cooking process
• Bay leaves adding subtle complexity and a background note of earthiness
• Salt and freshly ground black pepper enhancing all other flavors in the dish
• All purpose flour optional for achieving the perfect sauce consistency if desired
• Fresh parsley for brightening the rich dish with color and fresh flavor

Step-by-Step Instructions

Preparation and Seasoning

Preheat your oven to 325°F while patting the short ribs completely dry with paper towels. Season generously with salt and pepper on all sides, ensuring even coverage. This initial seasoning is crucial as it penetrates the meat during cooking and creates a flavorful crust during searing.

Create the Flavor Foundation

Heat olive oil in a large Dutch oven until shimmering but not smoking. Working in batches to avoid crowding, add short ribs and sear for 8 to 10 minutes, turning to achieve a deep mahogany crust on all sides. This step is non negotiable as it creates the fundamental flavor compounds that will infuse throughout the entire dish. Transfer seared ribs to a plate.

Build the Aromatic Base

Add chopped onion, carrots, celery and smashed garlic to the same pot, utilizing the flavorful fat rendered from the ribs. Cook for 5 to 7 minutes until vegetables soften and begin to caramelize slightly at the edges. This aromatic base becomes the flavor foundation for your braising liquid.

Deglaze and Concentrate Flavors

Add tomato paste to vegetables and cook for 1 to 2 minutes until it darkens slightly, which concentrates its flavor. Pour in red wine and use a wooden spoon to scrape up all the caramelized bits from the bottom of the pot. These browned bits contain concentrated flavor compounds essential to a rich final sauce. Simmer for about 5 minutes to reduce the wine slightly and cook off the alcohol.

Combine and Braise

Return the short ribs to the pot and add beef broth, thyme sprigs, rosemary sprigs, and bay leaves. Ensure ribs are mostly submerged in the liquid, which will slowly transform into your succulent sauce. Bring to a gentle simmer on the stovetop before covering the pot and transferring to the preheated oven.

Slow Cook to Perfection

Braise in the oven for 2½ to 3 hours, occasionally spooning braising liquid over the meat to maintain moisture. The ribs are done when the meat is fork tender and nearly falling off the bone. This slow transformation converts tough collagen to silky gelatin, creating that signature melt in your mouth texture.

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My grandmother taught me to always seek out well marbled short ribs with good thickness around the bone. She insisted that the fat was where all the flavor lived, and would gently scold anyone who tried to trim it before cooking. That lesson has served me well every time I make this dish, as the marbling slowly renders during cooking, basting the meat from within.

The Secret to Perfect Short Ribs

The key to transforming tough short ribs into succulent, tender morsels lies in the two step cooking process. First, a thorough searing creates the Maillard reaction, developing hundreds of new flavor compounds that infuse the entire dish. Then, the low and slow braising breaks down tough collagen into silky gelatin, creating that melt in your mouth texture that makes short ribs so special. Rushing either step will result in tough meat or underdeveloped flavor. Patience truly is the secret ingredient here.

Serving Suggestions

These short ribs shine when paired with something to absorb their magnificent sauce. Creamy mashed potatoes make a classic pairing, creating the perfect vehicle for soaking up every drop of the rich braising liquid. Buttery polenta offers a similar canvas while adding subtle corn sweetness. For a lighter option, roasted root vegetables complement the richness of the meat beautifully. I also love to serve these with crusty sourdough bread for an informal but deeply satisfying meal.

Make Ahead and Storage Tips

One of the greatest attributes of braised short ribs is how well they keep and even improve with time. After cooking, allow them to cool completely in their braising liquid before refrigerating for up to three days. This resting period allows flavors to meld and intensify beautifully. The chilled fat will solidify on top, making it easy to remove if desired before reheating. To reheat, simply warm gently in a 325°F oven until heated through, about 20 30 minutes. The meat will become even more tender and the sauce more concentrated with flavors.

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Frequently Asked Questions About Recipes

→ What's the best type of red wine to use for braising short ribs?

Full-bodied, dry red wines like Cabernet Sauvignon, Merlot, or Syrah work best. These wines provide rich, complex flavors that complement the beef. Avoid cooking wines or very sweet varieties. Using a wine you'd enjoy drinking will result in the best flavor, though it doesn't need to be expensive.

→ Can I make braised short ribs in a slow cooker instead of the oven?

Yes! Sear the meat and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the meat is tender. The slow cooker method works beautifully and is convenient for busy days.

→ How do I know when the short ribs are done cooking?

Short ribs are done when the meat is very tender and nearly falling off the bone. You should be able to easily pierce the meat with a fork with little resistance. If they're still tough after the recommended cooking time, return them to the oven and check again in 30-minute intervals.

→ What sides pair well with braised short ribs?

Creamy polenta, mashed potatoes, or buttered egg noodles are classic pairings that complement the rich sauce. For vegetables, consider roasted root vegetables, sautéed mushrooms, or a simple green salad with a light vinaigrette to balance the richness of the dish.

→ Can I make braised short ribs ahead of time?

Absolutely! Braised short ribs often taste even better the next day as the flavors continue to develop. Make them a day ahead, cool completely, then refrigerate. Before serving, remove the hardened fat from the surface, then gently reheat in a 325°F oven until warmed through.

→ How should I store leftover braised short ribs?

Store leftovers in an airtight container in the refrigerator for up to 4 days. They also freeze exceptionally well for up to 3 months. Freeze the meat with some of the sauce to maintain moisture and flavor during freezing.