Braised Short Ribs
Incredibly tender, falling-off-the-bone beef short ribs braised low and slow in a rich red wine and tomato sauce. This dish delivers deep, savory flavor with minimal hands-on time—perfect for a cozy dinner or special occasion.
For 4 servings
- prep
Preheat, pat dry, and season the short ribs.
1.Preheat oven to 325°F (160°C).2.Pat the short ribs completely dry with paper towels.3.Season generously on all sides with one pinch of salt and a pinch of cracked black pepper. - fry · ~15 min
Sear the short ribs.
1.Heat olive oil in a large Dutch oven over medium-high heat until shimmering.2.Sear the ribs in batches until deeply browned, about 4-5 minutes per side.3.Transfer browned ribs to a plate and set aside.TIPDon't crowd the pot—browning in batches ensures a deep, flavorful crust. - saute · ~9 min
Sauté the vegetables and build the base.
1.Reduce heat to medium. Add diced onion, carrot, and celery to the pot.2.Sauté until softened and lightly golden, about 6-8 minutes.3.Add minced garlic and tomato paste, stirring constantly for 1 minute until fragrant. - simmer · ~5 min
Deglaze and add remaining liquids.
1.Pour in the red wine, scraping up any browned bits from the bottom of the pot.2.Bring to a boil and simmer for 3-4 minutes to reduce slightly.3.Add the chopped tomatoes, water, bay leaves, thyme sprigs, and a second pinch of salt. Stir to combine. - bake · ~180 min
Braise the ribs in the oven.
1.Return the short ribs to the pot, nestling them bone-side up in the liquid.2.Cover with a tight-fitting lid and transfer to the preheated oven.3.Braise for 2.5 to 3 hours, until the meat is fork-tender and nearly falling off the bone.TIPFlip the ribs halfway through cooking so they cook evenly in the liquid. - simmer · ~10 min
Skim fat and finish the sauce.
1.Carefully transfer the tender ribs to a serving platter and tent with foil.2.Discard the bay leaves and thyme sprigs.3.Skim excess fat from the surface of the sauce, then simmer over medium heat for 10 minutes to thicken if needed. - garnish
Plate the dish and garnish.
Spoon the rich sauce over the short ribs and garnish with freshly chopped parsley. Serve warm.
TIPThe sauce should coat the back of a spoon when it's ready.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat short ribs bone-dry before searing to ensure a deep brown crust, not steamed meat.
- 2Sear in batches; overcrowding lowers the pan temperature and prevents proper browning.
- 3Scrape the browned fond (bits stuck to the pot) when deglazing with wine—it's pure flavor.
- 4Braise bone-side up so the marrow enriches the sauce as it renders.
- 5Flip ribs halfway through braising for even cooking and moisture distribution.
- 6Let cooked ribs rest in the sauce off the heat for 10 minutes before serving for maximum tenderness.
- 7Cool braised ribs in the liquid overnight in the fridge—skim solidified fat the next day for a cleaner sauce.
Adapt it for your goals.
Italian-style
Replace the water with beef broth and add a Parmesan rind to the braising liquid. Serve over creamy polenta for a more robust, savory version.
low oilLow-oil
Sear the ribs with just 1/2 tablespoon of oil, then deglaze as directed. Drain rendered fat from the pot before sautéing veggies to reduce overall oil while keeping deep flavor.
herb swapHerb-swap
Substitute bay leaves and thyme with 2 sprigs of fresh rosemary and 1 teaspoon of dried oregano for a slightly piney, more aromatic profile.
spicy short ribsSpicy-short-ribs
Add 2 dried chipotle peppers or 1 teaspoon smoked paprika along with the vegetables for a smoky, mildly spicy undertone that complements the red wine.
Why this is on our healthy list.
Rich in Collagen
The long, slow braising breaks down connective tissue into collagen and gelatin, which supports joint health and skin elasticity.
Good Source of Iron
Beef short ribs provide heme iron, a form highly absorbable by the body, essential for healthy red blood cells and energy.
Vegetable-Loaded Sauce
Onion, carrot, celery, and tomatoes add fiber, vitamin A, and antioxidants like lycopene to the finished dish.
Moderate in Calories
When the surface fat is skimmed after braising, this dish offers concentrated protein and flavor without excessive saturated fat per serving.
Frequently asked questions
Yes. Substitute with an equal amount of beef broth plus 2 tablespoons of balsamic vinegar or red wine vinegar for acidity and depth.
