Braised Short Ribs Recipe

The first time I made braised short ribs, I was chasing that restaurant style, fall apart tenderness that feels impossible at home. You know the one. Deep flavor, rich gravy, meat that barely needs a knife. After a few messy trials and one almost burned Dutch oven, this version finally clicked and it became a recipe I trust when I want something comforting but impressive.

What makes this recipe different is how it builds flavor slowly and confidently, even without wine. Using beef broth instead creates the same depth and richness, making these braised short ribs approachable, cozy, and perfect for anyone who wants bold flavor without overthinking it.

Jump to:

• Why You’ll Love This Recipe
• Ingredients You'll Need
• How to Make Braised Short Ribs
• Pro Tips from My Kitchen
• Frequently Asked Questions about Short Ribs
• Braised Short Ribs Recipe

Why You’ll Love This Recipe

• Fall apart tender every time: These short ribs cook low and slow until the meat practically gives up on the bone. No toughness, no guessing, just that melt in your mouth texture everyone hopes for.
• Deep flavor without wine: Using beef broth instead of wine still delivers rich, savory depth. The sauce tastes bold and comforting, not flat or watered down, which honestly surprised me the first time too.
• One pot, real comfort food: Everything comes together in a single Dutch oven. Less cleanup, more flavor, and that slow simmer feeling that makes the whole house smell incredible.
• Perfect for guests or quiet weekends: This is the kind of recipe that feels special enough for company but easy enough for a relaxed Sunday dinner. It looks impressive without needing constant attention.
• Even better the next day: Like most braised dishes, the flavors deepen overnight. Leftovers somehow taste richer and more settled, which makes planning ahead feel like a win.

Ingredients You'll Need

• 3–4 pounds bone-in beef short ribs – Look for well-marbled pieces. The bone adds flavor and helps keep the meat juicy as it cooks.
• Salt and freshly ground black pepper – A generous seasoning early on builds flavor from the very first step.
• 2 tablespoons olive oil – For searing the meat and creating that rich, golden crust.
• 1 large onion, diced – Adds sweetness and depth as it breaks down during the braise.
• 2 stalks celery, diced – Provides an aromatic base with mild, earthy notes.
• 2 carrots, diced – A touch of sweetness that rounds out the savory elements.
• 3 cloves garlic, smashed – Use whole or roughly crushed cloves for a gentle garlic flavor that won’t overpower the dish.
• 2 tablespoons tomato paste – Adds umami and a slight tang, boosting the sauce’s body and color.
• 2 cups beef broth (instead of red wine) – Rich, hearty, and just as flavorful. Use low-sodium if you want more control over salt levels.
• 2 tablespoon balsamic or red wine vinegar
• 3 cups beef broth (additional for braising) – This forms the base of your sauce and keeps everything moist as it cooks.
• 2 bay leaves – Subtle and fragrant, they help balance the richness.
• 1 sprig fresh thyme – Earthy and classic, thyme brings out the best in the beef.
• 1 sprig fresh oregano – Adds a hint of brightness and herbal lift to the deep flavors.

How to Make Braised Short Ribs

This is a low-and-slow recipe, but don’t let the timing fool you. It’s mostly hands-off, and the result is completely worth it.

Step 1: Preheat and Prep

Start by preheating your oven to 350°F. While it heats, rinse and pat dry your short ribs. Season generously with salt and pepper on all sides.

Step 2: Sear the Ribs

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the short ribs in batches, about 5–6 minutes per side, until they develop a deep brown crust. Transfer them to a plate and set aside.

Step 3: Build the Flavor Base

In the same pot (do not wipe it out), add your diced onions. Sauté for 8–10 minutes until softened and golden. Stir in the celery and carrots, cooking for another 3–5 minutes. Then add garlic and tomato paste, letting it cook for 2–3 more minutes to deepen the flavor.

Step 4: Add Liquid

Pour in 2 cups of beef broth and 2 tablespoon balsamic or red wine vinegar to deglaze the pot. Scrape up all the browned bits from the bottom — that’s where the flavor lives. Let it simmer for 10–15 minutes to slightly reduce.

Step 5: Braise

Add the remaining 3 cups of beef broth. Return the short ribs to the pot, nestling them into the liquid. Add bay leaves, thyme, and oregano. Cover tightly with a lid and transfer to the preheated oven.

Step 6: Cook Low and Slow

Braise for 2½ to 3 hours, checking around the 2-hour mark. The meat should be tender enough to pull apart with a fork. If it’s not quite there, give it another 30 minutes and check again.

Step 7: Finish the Sauce

Remove the ribs and cover them with foil. Strain the braising liquid into a saucepan, discarding the vegetables (or keep them if you like a rustic sauce). Simmer until slightly thickened. For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in.

Step 8: Serve and Enjoy

Spoon the rich broth over the short ribs and serve them over mashed potatoes, polenta, or crusty bread. It’s comfort on a plate.

Pro Tips from My Kitchen

✓ Brown deeply, not quickly – When searing the short ribs, patience matters. Let each side brown fully before flipping. A good crust locks in juices and builds flavor into your sauce later.

✓ Use broth with depth – Since we’re skipping wine, choose a beef broth with real richness. Homemade is ideal, but a good quality store-bought version with no artificial flavors also works well.

✓ Reduce before you braise – Simmering the first 2 cups of broth before adding the rest concentrates the flavor and gives the final sauce a more luxurious, velvety body.

✓ Check early, finish slow – Start checking the ribs around the 2-hour mark. Every oven is different, and sometimes your meat might be perfectly tender sooner than expected. Letting it overcook too long can make it stringy rather than buttery.

✓ Let it rest before serving – Once the ribs are out of the oven, let them sit covered for 10 to 15 minutes while you finish the sauce. This small pause gives the meat time to relax and reabsorb some of the juices.

Frequently Asked Questions about Short Ribs