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Braised Short Ribs

Fall off the bone braised short ribs are slow cooked in a rich savory broth until succulent and tender. This is the perfect dish that always impresses yet is easy to make in one pot!

Two other beef recipes we love to braise include beef birria and this slow cooker beef bourguignon recipe!

Braised short ribs and potatoes on a plate.
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Braised Beef Short Ribs

Braised short ribs are a classic and hearty recipe that results in succulent, melt-in-your-mouth beef with an irresistible sauce! Learning to make fall-off-the bone ribs is surprisingly easy and tastes so good when I serve them over creamy mashed potatoes.

Whether hosting a fancy dinner party or looking to elevate a Sunday dinner, braised short ribs will earn you well-deserved adoration guests! For more soft and tender meat recipes, try corned beef and cabbage, crockpot beef stew or slow cooker ribs, too.

The best short ribs and mashed potatoes on a plate.

Why You’ll Love Braising Short Ribs

Braising is a cooking method that combines searing and slow cooking in liquid. It’s perfect for cuts of meat like short ribs that are tougher and require a longer cooking time to become tender and delicious.

It involves searing the meat first, which creates a flavorful crust, and then cooking it slowly in a flavorful liquid. It may seem time-consuming but this allows the meat to absorb all the tasty juices, becoming incredibly tender in the process.

Recipe Ingredients

Braised short ribs ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Beef short ribs: Short ribs are small, flavorful cuts of beef from the lower portion of the ribcage. These bone-in ribs are packed with flavor and perfect for braising.
  • Tomato paste: This lends a rich flavor to the sauce, plus it also helps to thicken it.
  • Dry red wine (Pinot Noir): Don’t worry; the alcohol evaporates, leaving behind a rich, complex flavor.
  • Beef stock: I use the low-sodium kind for the braising liquid. 
  • Herbs: Rosemary and bay leaves add hints of fragrance and earthy flavor.

How to Cook Short Ribs

There’s only a few minutes of hands-on time and then the rest of the time, the ribs slowly cook in the oven until they are meltingly tender. Here’s the step-by-step guide to making the best braised short ribs:

Showing how to cook beef short ribs in a 4 step collage.
  • Season the short ribs with kosher salt and ground black pepper. Allow them to sit for 15-20 minutes for flavor infusion.
  • Sear the ribs in a large Dutch oven or ovenproof pot with olive oil. Brown them for 5-7 minutes on all sides, then remove and repeat with the remaining ribs.
  • Build flavor by sautéing onions, garlic, and carrots. Stir in tomato paste. Pour in red wine, beef stock, rosemary sprig, and bay leaves. Return the seared ribs to the pot and cover.
  • Braise the ribs in a preheated 325°F oven for about 3 hours until tender. Remove the ribs and keep them warm. Strain the sauce, return it to the pot, and simmer until it reduces by half. Season with salt and pepper. Serve the ribs with the sauce.

Cooking Variations

If you don’t have an ovenproof pot or simply want to explore other methods of cooking, here are a couple of alternative options:


After searing the meat and sautéing the vegetables, simmer everything covered on the stovetop over low heat for about 2 1/2 hours.

Slow Cooker

  • Sear the beef and sauté the veggies in a skillet, then add the liquid. Bring it to a simmer and transfer it all into a slow cooker.
  • Cook on low for about 8 hours or on high for 5 hours until the beef is fork-tender.
  • Once the beef is ready, strain the liquid into a large skillet and simmer it rapidly for about 10 minutes, or until it reduces to a syrupy consistency.

Expert Tips

  • Quality beef short ribs are essential. Look for well-marbled, bone-in ribs for the best flavor.
  • Don’t skip the searing step. It creates a flavorful crust on the meat and locks in the juices.
  • Whether you strain the sauce is a matter of personal preference. A strained sauce will be smoother while skipping this step will give you a chunkier, rustic sauce.
Braised short ribs cooking in a pot.

Recipe FAQs

Can I make red wine braised short ribs in a slow cooker?

For sure! Sear the beef ribs and veggies on the stovetop first, then add them to the slow cooker along with the liquid. Cook on high for 8 hours or low for 5 hours. You can also strain and reduce the sauce on the stovetop before serving.

Can I make boneless beef short ribs?

While bone-in short ribs are traditional, you can certainly use boneless ones. Keep in mind that boneless ribs might cook a bit faster, so adjust your cooking time accordingly.

What can I do with leftover braising sauce?

Don’t let that flavorful liquid go to waste! It makes a fantastic base for soups, stews, or even as a sauce for other meats. You can also reduce it further to make a concentrated sauce for other dishes.

How to store leftover braised short ribs?

Store the braised short ribs in an airtight container in the refrigerator for up to 3-4 days. You can also store them for an extended period. Freeze the ribs and sauce in an airtight container or freezer bag for up to 3 months.

Best way to reheat them?

To reheat, the best method is to use the oven, so the ribs don’t dry out. Heat the oven to 400°F, place them on a baking sheet, and cover with foil. Heat the ribs until warmed through which will take 10 – 15 minutes.

Serving Suggestions

You can’t go wrong serving beef short ribs with creamy polenta or mashed red potatoes. It’s really a plate full of comfort!

Of course, soft and fluffy dinner rolls are a must to mop up any excess sauce! If you want something a little lighter, a crisp wedge salad with tangy blue cheese dressing hits the spot!

Short ribs in a pot.

Other cozy, comforting beef recipes we also love include crockpot beef stroganoff, vegetable beef soup and lasagna soup recipe!

More Beef Recipes

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Short ribs in a pot.

Braised Short Ribs Recipe

5 from 7 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Fall off the bone braised short ribs are cooked in a delicious rich sauce and cooked until tender. The perfect dish for entertaining!
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6



  • 6 beef short ribs
  • 1 ½ teaspoons Kosher salt , plus more to taste
  • 1 ½ teaspoons ground black pepper , plus more to taste
  • 2-3 Tablespoon olive oil
  • 3 cloves garlic , crushed
  • 1 large onion , chopped
  • 2 carrots , peeled and chopped
  • 2 Tablespoons tomato paste
  • 1 cup dry red wine (Pinot Noir)
  • 2 cups low-sodium beef stock
  • 1 sprig rosemary
  • 2 bay leaves


  • Sprinkle beef all over with salt and pepper. Allow to sit 15-20 minutes.
  • Preheat the oven to 325°F. In a large, ovenproof pot, heat oil over medium-high heat. Add half the ribs and sear 5 to 7 minutes, or until brown on all sides. Remove and repeat with remaining ribs.
  • Turn down heat to medium. Add the onion and cook 3 minutes, or until translucent. Stir in garlic and carrots and cook 5 minutes, or until tender. Stir in tomato paste. Next, add wine, broth, rosemary, and bay leaves, stirring until tomato paste is dissolved. Return ribs to the pot, being sure each one is submerged in liquid. Cover with a lid and place in oven.
  • Cook 3 hours, or until the meat falls off the bone with a fork. Remove ribs, being careful to keep the meat on the bones. Cover with foil to keep warm.
  • Strain liquid through a sieve, pressing juices any juices out of the vegetables (skip for a chunkier sauce). Return sauce to pot. Simmer over medium heat, stirring until reduced by half. Season with salt and pepper.
  • Serve ribs on a plate with sauce spooned over the top.


Red wine: Nearly 100% of the alcohol in the wine will evaporate during cooking, however you can replace it with 1/2 extra cup of beef broth, 1 1/2 cups water, and 1 Tablespoon Worcestershire sauce.
Cooking variations:
  • Stove: Simmer covered on the stove top 2 1/2 hours over low heat.
  • Slow cooker:  Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. Cook 8 hours on low or 5 hours on high. When beef is fork tender, strain liquid into a large skillet and simmer liquid rapidly for 10 minutes or until it reduces down to a syrup consistency. 


Calories: 430kcal | Carbohydrates: 49g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 4788mg | Potassium: 1922mg | Fiber: 8g | Sugar: 19g | Vitamin A: 20905IU | Vitamin C: 28mg | Calcium: 160mg | Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Main Course
Cuisine: French

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