Braised Short Ribs

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Tender braised short ribs will fall off the bone and leave you speechless! Seared then cooked in a red wine reduction, beef broth, and fresh herbs. Every bite is tender perfection and will melt in your mouth!

Top view of braised short ribs on a platter with gravy and a serving fork.

Reasons You’ll Love Braised Short Ribs!

Fall Off the Bone Tender: Low and slow results in tender fall off the bone short ribs! Cooking the meat long enough is the trick!
Flavorful and Delicious: These braised short ribs are loaded with SO much flavor! The softened veggies, red wine, garlic, and herbs create a perfect sauce to cook the beef in. And if you love flavorful ribs, you have to try my Korean short ribs!
Impressive One Pot Recipe: All you need is one pot to serve this impressive meal and clean up is a breeze! Wow your guests and serve it for special occasions or holidays.

Ingredients You Will Need

It only takes a handful of ingredients to make these incredible braised short ribs! They turn out tender and flavorful every time. The sauce makes the most delicious gravy and takes these short ribs over the top!

Beef Short Ribs: 5-6 whole beef short ribs.
Salt and Pepper: Season to taste.
Flour: Coats the short ribs and creates a crust as it sears.
Olive Oil: For searing.
Carrots: Peel then dice whole carrots.
Onion: Diced onion adds so much flavor!
Celery: Diced celery softens as it cooks and adds perfect texture.
Garlic: 1 whole head of garlic! Leaving the skin on the garlic, simply cut the top off.
Beef Broth: To have an excellent beefy flavor don’t substitute for other broth.
Garlic: 3 cloves sounds like a lot but trust me it’s needed.
Red Wine: The secret to this recipe! It adds so much flavor and helps to tenderize the meat as it cooks. Also, the alcohol will cook out so the whole family can enjoy it.
Beef Broth: The base of the savory sauce the ribs cook in.
Tomato Paste: Adds flavor and helps to thicken the sauce.
Worcestershire Sauce: Gives an immense smokey flavor!
Rosemary and Thyme: The best combination of fresh herbs, it’s so good!

Ingredients labeled to make braised short ribs.

Braised Short Ribs Recipe

The cast iron pot does all the work once you prepare and sear the short ribs! It’s easy to prep in the morning and cooks all day for the tastiest results. Perfect for a Sunday meal or special occasion to impress family and guests.

Prepare and Season: Preheat the oven to 350 degrees Fahrenheit. Add the 2 tablespoons olive oil to a large heavy-bottom Dutch oven over medium-high heat. Season the ribs with salt and pepper, to taste.
Flour the Ribs: Place the flour on a plate and coat the short ribs in flour on all sides.
Sear the Ribs: Add the short ribs to the hot pot to sear the sides until brown. Sear for 1-2 minutes then turn with tongs to sear all sides. Remove the short ribs and set aside on a plate.
Cook the Vegetables: Turn the heat down to medium then add the carrots, onion, celery, and garlic. Cook for about 5 minutes until they start to soften.
Reduce the Wine/ Add Remaining Ingredients: Pour in the red wine. Bring to a boil for about 1 minute allowing the wine to reduce. Add in the broth, tomato paste, and Worcestershire sauce. Stir to combine.
Cook: Return the short ribs back to the pot then place the sprigs of rosemary and thyme on top of the meat. Cover the pot with a lid and place it in the preheated oven. Cook for 2 to 2 ½ hours, or until the short ribs are very tender and pull away from the bone.
Strain the Liquid: To make the gravy, remove the short ribs from the pot and set aside. Using a strainer, strain the veggies from the liquid.
Boil and Thicken the Gravy: Return the strained liquid back to the pot over medium-high heat. Bring the mixture to a boil for 2-3 minutes or until it starts to thicken. Pour the gravy over the braised short ribs then enjoy!

First photo of the short ribs seasoned with salt and pepper.

Second photo of the short ribs coated in flour.

What Does it Mean to Braise?

Braising is a method of cooking that combines browning and then cooking in liquid. Covering the pot creates steam that slowly cooks and braises meat to perfection!

Tips for the Best Braised Short Ribs

The trick to fall-off-the-bone short ribs is cooking them long enough to create tender meat. Here are my tips and tricks for getting your short ribs to be the best you’ve ever made!

Cooking Time: If your short ribs turn out tough, they didn’t cook long enough. Long and slow is key! Cook until they reach an internal temperature of 180-205 degrees Fahrenheit. This is when the heat is able to break down the connective tissue because otherwise, the meat will remain tough.
Bone-In Ribs: Bone-in ribs give the BEST flavor in this recipe!
Flour: Coating the short ribs in flour helps seal in the juices as they sear!
Searing: You may be tempted to skip the searing step but make sure you don’t! It caramelizes the surface of the meat enhancing the flavor.
Red Wine: Not to be confused with red cooking wine. You’ll need a bottle of wine for this recipe like Merlot, Cabernet Sauvignon, and Pinot Noir. The alcohol in the wine helps to tenderize and break down the fat in the meat. DO NOT LEAVE IT OUT because of a depth of flavor that is unmatched!
Gravy: The gravy this recipe creates is INCREDIBLE! It only takes a few minutes to make and it takes these ribs to the next level.
Serve: Enjoy these ribs over my Dad’s mashed potatoes, then smother them in the homemade gravy!

Top view of braised short ribs in a dutch oven pot garnished with herbs.

Storing Leftover Ribs

Store leftover short ribs for lunch the next day. Your family will fight over it, so hopefully you have enough leftover for everyone!

In the Refrigerator: Cool leftovers to room temperature before sealing them in an airtight container. Store in the fridge for up to 4 days.
In the Freezer: Place the cooled leftovers in an airtight container or freezer Ziploc bag. Seal tightly then freeze for up to 3 months.

Close view of the gravy pouring over beef short ribs.

More Rib Recipes to Try!

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Preheat the oven to 350 degrees Fahrenheit. Add the 2 tablespoons olive oil to a large heavy-bottom Dutch oven over medium-high heat. Season the 5-6 bone-in beef short ribs with salt and pepper, to taste.
Place the ½ cup flour on a plate and coat the ribs in flour on all sides.
Add the short ribs to the hot pot to sear the sides until brown. Sear for 1-2 minutes then turn with tongs to sear all sides. Remove the short ribs and set aside on a plate.
Turn the heat down to medium then add the 1 cup chopped carrots, 1 cup chopped onion, 1 cup chopped celery, and 1 head garlic, Cook for about 5 minutes until they start to soften.
Pour in the 4 cups red wine. Bring to a boil for about 1 minute allowing the wine to reduce. Add in the 4 cups beef broth, 1 tablespoon tomato paste, and 1 tablespoon Worcestershire sauce.
Return the short ribs back to the pot then place the 2 sprigs Rosemary and 2 sprigs thyme on top of the meat. Cover the pot with a lid and place it in the preheated oven. Cook for 2 to 2 ½ hours, or until the meat is very tender and pulls away from the bone.
To make the gravy, remove the short ribs from the pot and set aside. Using a strainer, strain the veggies from the liquid.
Return the strained liquid back to the pot over medium-high heat. Bring the mixture to a boil for 2-3 minutes or until it starts to thicken. Pour the gravy over each serving of meat and enjoy!

Calories: 255kcalCarbohydrates: 19gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 0.5mgSodium: 690mgPotassium: 509mgFiber: 2gSugar: 4gVitamin A: 3703IUVitamin C: 5mgCalcium: 51mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.