Dinner

Braised Beef Short Ribs Recipe

ByElena Hart February 16, 2026February 16, 2026

Introduction

Braised beef short ribs are a comforting and flavorful dish perfect for any occasion. Slow-cooked until tender, the ribs develop deep, rich flavors enhanced by a savory red wine and herb sauce. This recipe guides you through creating a hearty meal that’s sure to impress.

The image shows a white oval plate topped with six pieces of dark brown slow-cooked short ribs covered in glossy rich brown sauce. The ribs have a textured, slightly charred crust and are garnished with small green herb sprinkles. One piece of rib is partially shredded with tender, fibrous meat exposed, being held by a metal meat fork with a black handle on the right side of the plate. Around the ribs, there are sprigs of fresh green rosemary and a few flat parsley leaves adding color contrast. The plate rests on a frayed beige cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5-6 bone-in beef short ribs
Salt and pepper, to taste

½ cup flour
2 tablespoons olive oil

1 cup chopped carrots
1 cup chopped onion

1 cup chopped celery
1 head garlic, top cut off
4 cups red wine

4 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce

2 sprigs rosemary
2 sprigs thyme

Instructions

Preheat the oven: Set your oven to 350 degrees Fahrenheit.

Prepare the ribs: Season the short ribs with salt and pepper. Place the flour on a plate and coat each rib evenly with flour.
Sear the ribs: Heat olive oil in a large, heavy-bottom Dutch oven over medium-high heat. Add the ribs and brown each side for 1-2 minutes. Remove and set aside.
Sauté the vegetables: Lower heat to medium. Add chopped carrots, onion, celery, and the garlic head to the pot. Cook for about 5 minutes until the vegetables begin to soften.

Add liquids and seasonings: Pour in the red wine and bring to a boil for 1 minute to reduce. Stir in beef broth, tomato paste, and Worcestershire sauce.
Braise the ribs: Return the ribs to the pot. Place rosemary and thyme sprigs on top. Cover with a lid and move the pot to the oven. Cook for 2 to 2 ½ hours until the meat is tender and falling off the bone.
Make the gravy: Remove ribs and set aside. Strain the cooking liquid to remove vegetables. Return the liquid to the pot and boil over medium-high heat for 2-3 minutes until thickened.

Serve: Spoon the thickened gravy over the ribs and enjoy your flavorful meal.

Tips & Variations

For extra richness, substitute half the red wine with a dry stout or beer.
Adding mushrooms with the vegetables deepens the flavor.

Use fresh herbs if possible; dried herbs will work but reduce the amount by half.
Let the ribs rest covered for 10 minutes after cooking to redistribute juices.

Storage

Store leftover braised short ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the oven covered with foil. The ribs can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.