One of my favorite recipes of all time is this short ribs recipe. These short ribs are melt-in-your-mouth tender, braised in a red wine reduction sauce that’s absolute perfection. It’s seriously the best!
I am so confident that you will love this recipe! My short ribs are oven braised until the beef is so tender, it is basically falling apart into a bath of the best sauce you’ll ever put in your mouth. While this recipe isn’t a 1-hour wonder, when you try these short ribs, you’ll know why they’re worth every moment you spent in the kitchen.
Just like my Pasta alla Genovese, Pulled Pork Recipe, and Pork Belly Recipe, good things come with time! You won’t regret it.
Introducing the Best Beef Short Ribs
You’ll want to make these short ribs over and over again. They’re:
- Melt-in-your-mouth tender from braising slowly in the oven.
- The sauce is so good, that not having Yeast Rolls or a Baguette on the side is practically a sin.
- You can make a big batch of these because they’re even better the next day (or days later after freezing!).
How to Buy Beef Short Ribs
Don’t be intimidated by different short rib options! Here’s what to look for when buying short ribs for this recipe:
- Go for boneless short ribs: boneless short ribs cook more evenly and absorb the flavors of the sauce they’re cooked in even better than the bone-in kind. Plus they’re easier to serve, and you’re paying for just meat, instead of meat and throw-aways (AKA the bones!).
- Look for good marbling: fat = flavor so make sure your short ribs have enough of it! Short ribs are innately a fattier cut of beef, so you should expect a decent amount of marbling on your short ribs. Not enough marbling, and your short ribs will turn out dry.
- Cut them into uniform pieces: typically when you buy short ribs, they come in long, rectangular pieces. Cut them into 3-inch pieces so they all cook at the same rate, and they look pretty too!
My Pro Tip
Pro Tips
Buy boneless short ribs that are meatier and absorb more flavor than their bone-in counterparts.
Buying short ribs with good marbling (AKA fat streaks throughout the meat) is key.
Cut short ribs into uniform, 3-inch pieces so they cook evenly and look like the fanciest restaurant’s!
Use a good-quality bottle of Cabernet Sauvignon that you would drink (the super cheap box stuff should be saved for the college kids). It doesn’t need to be expensive, but it does need to be delicious!
Although making short ribs is truly a labor of love, make them a few days ahead and they’ll be just as good (or better!) – or even freeze them.
Make a big batch so you have leftovers, and the time it takes to make this recipe is extra worth it!
Step-by-Step Short Ribs Recipe Video
How to Make Braised Short Ribs
While braising short ribs takes a while, it is worth every step! Here are the steps with photos to help you. This is an outline; the full recipe instructions are in the recipe card below!
Step 1: Prep all ingredients first. Preheat oven to 350℉.
Step 2: In a medium pot, add wine. Uncovered, let wine gently boil and reduce by about half (in 10-15 minutes). Set aside.
Step 3: Lightly dredge short ribs in flour with salt and pepper.
Step 4: Preheat a large (6-quart or larger) oven-safe pot or Dutch oven over medium heat. Add 2 tablespoons of flavorless oil.
Step 5: Add as many short ribs as possible to the pot in a single layer, not touching each other. Let sear on side #1 for 1-2 minutes. Flip. Sear on side #2 for 1-2 minutes. Set aside, and finish searing the rest of the short ribs in batches, adding more oil each time.
Step 6: Leaving drippings from the beef in the pot, add shallots, carrots, celery, leek, garlic, parsley, thyme, bay leaves, tomato paste, and olive oil. Add salt and pepper if desired. Sauté mixture for 3-4 minutes.
Step 7: Add in short ribs, wine, and broth. Do not stir. Cover and bring to a boil.
Step 8: Place in the oven, covered and undisturbed, for 2 hours and 30 minutes.
Step 9: Gently remove short ribs from the braising liquid, setting aside on a plate.
Step 10: Strain braising liquid through a fine mesh sieve into a large pot.
Step 11: Gently boil the liquid, uncovered, over medium-high heat for 60-80 minutes, until it reduces by about two-thirds (or until there is 1 quart of sauce left).
Step 12: Add short ribs back into the sauce, cover, and warm through on low heat for 5-10 minutes. Serve!
Frequently Asked Questions
Yes, that’s why this recipe calls for braising them in the oven for 2 ½ hours. The tough connective tissues in the beef break down, yielding the most tender, succulent short ribs you’ll ever have!
Sear them for extra flavor and then pop them in the braising liquid (red wine, broth, veggies, and herbs) in the oven for a couple of hours. Reduce the sauce a bit more and you’ll have the best short ribs ever.
Yes you can, but I prefer the oven method! If you do want to use your slow cooker or crock pot, still sear the ribs for extra flavor and then transfer them to a slow cooker or crock pot with the braising liquid on low for 6-8 hours until tender.
Yes, and in fact, they’re better the next day! Make them up to 4 days in advance.
Reheat short ribs in a covered pot with the sauce on medium-low heat until hot.
Yes, I do this all the time! Let them cool completely before storing them in their braising liquid in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Serve over Cauliflower Mashed Potatoes, Colcannon Potatoes, Garlic Mashed Potatoes, or with Smashed Potatoes for a classic pairing. You can also serve them with polenta, Sweet Potato Gnocchi, or buttery Parker House Rolls to soak up all that amazing sauce. Don’t forget your veggies like Steamed Broccoli or Glazed Carrots!
More Beef Recipes You’ll Love!
If you’ve tried this Short Ribs Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
BEST Braised Short Ribs Recipe
Equipment
- Large (6-quart or larger) oven-safe pot or Dutch oven
- Fine mesh sieve
Ingredients
- 4-5 pounds boneless short ribs, cut into roughly 3 inch pieces
- 1 bottle Cabernet Sauvignon
- 8 cups low-sodium beef broth, 64 ounces
- 6 large shallots, peeled
- 3 carrots, peeled and roughly chopped
- 3 celery stalks, roughly chopped
- 1 medium leek, dark green part removed and white/light green part roughly chopped
- 1 head garlic, cloves peeled and smashed
- ½ cup all-purpose flour
- ⅓ cup Italian flat-leaf parsley leaves
- 3 medium fresh thyme sprigs
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- Flavorless oil to sear beef, like avocado, canola, or vegetable oil
- Salt and pepper, to taste
Instructions
- Prep and chop all ingredients first. Preheat oven to 350℉.
- In a medium pot, add wine and bring to a gentle boil. Uncovered, let wine gently boil and reduce by about half. This should take about 10-15 minutes over medium-high heat. When reduced, set aside.
- Lightly dredge short ribs in flour mixed with salt and pepper.
- Preheat a large (6-quart or larger) oven-safe pot or Dutch oven over medium heat. Once preheated, add about 2 tablespoons of flavorless oil.
- Add as many short ribs as possible to the pot in a single layer, not touching each other. Let sear on side #1 for 1-2 minutes until light golden. Flip. Sear on side #2 for 1-2 minutes until light golden. Don’t worry about searing the other sides. Set aside, and finish searing the rest of the short ribs in batches, adding a little more oil each time.
- Leaving drippings from the beef in the pot, add shallots, carrots, celery, leek, garlic, parsley, thyme, bay leaves, tomato paste, and olive oil. Add salt and pepper if desired, keeping in mind the reduced broth is somewhat salty. Sauté mixture for 3-4 minutes over medium-high heat until fragrant.
- Add in short ribs, wine, and broth. Do not stir. Cover and bring to a boil.
- Once boiling, place in the oven, covered and undisturbed, for 2 hours and 30 minutes.
- Use a spatula to gently remove short ribs from the braising liquid, setting aside on a baking sheet or plate.
- Strain braising liquid through a fine mesh sieve into a large pot.
- Gently boil the liquid, uncovered, over medium-high heat for 60-80 minutes, until it reduces by about two-thirds (or until there is 1 quart of sauce left). Stir occasionally.
- Add short ribs back into the sauce, cover, and warm through on low heat for 5-10 minutes before serving.
Video
Notes
- The bottle of Cabernet doesn’t need to be expensive; as long as you’d drink it alone, it will be great in the sauce!
- You can save the veggies that you strain out of the braising liquid to serve with the short ribs if desired.
- These short ribs are amazing made ahead or even frozen and enjoyed months later!
- I bought roughly 4.5 pounds which made 25 short ribs (3-inch pieces).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This dish is soooo amazing, even if it takes some time it is well worth it. I will dream about having these short ribs again!
They are seriously a dream! Cheers!
Grace
You should rename this recipe “Essence of Beef” because the beef and sauce are essentially, complexly, and intensely “beefy.”
The suggestion to make a large amount is key since this recipe takes quite a while in elapsed time. But, boy, is it worth it…
I totally agree on all ends!! Worth every minute.
Grace
This recipe is definitely a labor of love but it’s SOO divine! Already can’t wait to make it again for company!
I’m glad you agree! Cheers 🙂
Grace