Braised Short Ribs That Fall Off the Bone

These braised short ribs deliver restaurant-quality flavor with home-cook simplicity. Slowly cooked in red wine, tomato paste, and aromatic herbs, the beef becomes fall-off-the-bone tender while the braising liquid reduces into a deeply savory sauce. Serve the ribs over creamy mashed potatoes or wide pappardelle pasta for a comforting, crowd-pleasing meal.

I love red wine braised beef for its depth and warmth—the kind of dish that fills the kitchen with incredible aromas while it cooks. This approach is straightforward: season and sear the ribs, deglaze the pan, add vegetables and liquid, then slow-bake until the meat is very tender. Below you’ll find a clear checklist, step-by-step instructions, helpful tips, storage guidance, and pairing suggestions to make this dish a success.

Check List for Braised Short Ribs

• Bone-in short ribs: Ideal for braising—this cut becomes very tender and adds flavor to the sauce.
• Light brown sugar: Balances savory elements with a hint of sweetness.
• Spice mixture: A simple dry rub of garlic powder, paprika, dried thyme, dried oregano, kosher salt, and ground black pepper seasons the ribs beautifully.
• Red wine: Cabernet sauvignon is an excellent choice, but any dry red will work (merlot, pinot noir, syrah).
• Tomato paste: Adds color, body, and concentrated umami to the braising liquid.
• Balsamic vinegar: Introduces acidity and a touch of sweetness to balance the sauce.
• Carrots, onion, garlic: Classic braising vegetables that add texture and flavor.
• Beef broth: The primary braising liquid after the wine and aromatics.
• Fresh herbs: Sprigs of thyme and rosemary to infuse the sauce while it simmers.

FAQs

What wine do you recommend for braised beef short ribs?

Use a full-bodied dry red like cabernet sauvignon for rich flavor, though merlot, pinot noir, or syrah also work well. If you won’t drink the remaining bottle, choose a wine you enjoy cooking with—its flavor concentrates during braising.

Can I make this braised short ribs recipe in a crock pot?

Yes. Sear the ribs and prepare the braising liquid on the stovetop, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours, until the meat is tender. If using a slow cooker, you can finish the sauce on the stovetop to reduce and thicken it before serving.

How to Make Braised Short Ribs

1. Season the short ribs: Rub each piece with kosher salt, massaging it into the meat. Combine the remaining dry ingredients—light brown sugar, garlic powder, paprika, dried thyme, dried oregano, and ground black pepper—in a small bowl. Coat the ribs evenly with the spice mixture. For best flavor, wrap tightly and refrigerate for at least 1 hour, or overnight if possible.
2. Preheat the oven: Set the oven to 300ºF (150ºC). Remove the ribs from the refrigerator and let them rest at room temperature for about 10 minutes.
3. Sear the ribs: Heat 2–3 tablespoons of oil (avocado or olive oil) over medium-high heat in a large Dutch oven. When the oil is hot, add the ribs and brown about 1 minute per side or until well-seared. Work in batches if needed so the pan stays hot and the meat develops a good crust. Remove the ribs and set aside.
4. Deglaze the pan: Pour 1/4 cup of red wine into the hot pan and scrape the browned bits from the bottom with a wooden spoon—those bits add deep flavor. Add the remaining wine, then whisk in tomato paste and balsamic vinegar until smooth.
5. Add the vegetables and broth: Add chopped carrots, a large chopped white onion, and minced garlic to the pot. Pour in enough beef broth to mostly cover the vegetables and create a braising liquid. Toss to combine.
6. Braise in the oven: Nestle the seared ribs back into the pot, arranging them among the vegetables and liquid. Add 4–5 sprigs of fresh thyme and 2–3 sprigs of fresh rosemary. Cover the Dutch oven and bake for about 3 hours, flipping the ribs once halfway through, until the meat is tender and pulls away from the bone.
7. Finish and serve: Remove the pot from the oven and uncover. Discard herb stems and any bones you want to remove before plating. Serve the ribs over mashed potatoes or pappardelle pasta, spooning the braising liquid or reduced gravy over the meat.

Storage Directions

Store cooled ribs and sauce in an airtight container in the refrigerator for up to 4 days. You can keep them in the Dutch oven if covered tightly. Reheat gently on the stovetop over medium heat until warmed through. Ribs also freeze well for up to 3 months—thaw in the refrigerator overnight before reheating.

More Savory Beef Recipes

• Seared Beef Tenderloin Roast
• Classic Pot Roast
• Slow Cooker Roast
• Cast Iron Steak
• Minnesota Swedish Meatballs

What Pairs Well with Braised Short Ribs?

These red wine–braised short ribs pair wonderfully with velvety mashed potatoes or wide noodles like pappardelle that hold the rich sauce. For potatoes, choose creamy mashed potatoes or scalloped potatoes. A simple green vegetable—braised greens, roasted Brussels sprouts, or a fresh green salad—adds balance to the richness of the dish.

Braised Short Ribs Recipe

These braised short ribs are a cozy, indulgent comfort meal. The long, slow braise transforms the beef into tender, flavorful pieces while the sauce becomes deeply savory and aromatic.

Recipe Details

• Prep: 1 hr 30 mins (including resting time)
• Cook: 3 hrs 30 mins
• Total: About 5 hours
• Servings: 6

Ingredients

• 2 lbs. bone-in short ribs
• 1.5 tablespoons kosher salt
• 1 tablespoon light brown sugar
• 1/2 tablespoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2–3 tablespoons oil (avocado or olive oil)
• 1.25 cups red wine (cabernet sauvignon or any dry red)
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 4–6 large carrots, peeled and chopped into 3–4 inch chunks
• 1 large white onion, chopped
• 3 cloves garlic, minced
• 1.5 cups beef broth
• 4–5 sprigs fresh thyme
• 2–3 sprigs fresh rosemary

Instructions (Summary)

1. Rub ribs with salt and coat with the spice mixture. Refrigerate for at least 1 hour or overnight.
2. Preheat oven to 300ºF. Let ribs rest at room temperature briefly.
3. Sear ribs in hot oil until browned on all sides; remove and set aside.
4. Deglaze the pan with a small amount of wine, scraping up fond. Add remaining wine, tomato paste, and balsamic vinegar and whisk smooth.
5. Add carrots, onion, garlic, and beef broth. Toss to combine, then return ribs to the pot and add herbs.
6. Cover and braise in the oven for about 3 hours, flipping once, until meat is fork-tender and falling from the bone.
7. Remove herb stems and bones, spoon sauce over the ribs, and serve with mashed potatoes or pappardelle.

Tips & Notes

• Ribs refrigerated in the rub overnight develop more flavor than those rested for only an hour.
• To thicken the sauce, remove solids, whisk in 1–3 teaspoons cornstarch mixed with cold water, and simmer until thickened.
• If using a slow cooker, sear and deglaze on the stovetop, then transfer to the slow cooker and cook low for 6–8 hours or high for 3–4 hours.

Nutrition (approximate per serving)

• Calories: 398 kcal
• Carbohydrates: 13 g
• Protein: 31 g
• Fat: 20 g
• Fiber: 2 g
• Sugar: 6 g

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