An All-Purpose Slow-Braised Short Rib Recipe
Few dishes say comfort quite like braised beef short ribs—fork-tender, deeply flavorful, and perfect for cozy dinners at home, holiday meals, and every special occasion imaginable. These red wine braised short ribs are first seared until golden, then slow-cooked in a rich, savory sauce made with beef stock, tomatoes, fresh herbs, and (my secret ingredient!) a hefty splash of soy sauce for an extra layer of umami depth.
The result is a melt-in-your-mouth, restaurant-worthy beef dinner (of which I have many! 💁🏻♀️) with a glossy, aromatic sauce that’s just begging to be spooned over creamy mashed potatoes or buttery polenta.
If you love this recipe, don’t miss my bourbon-braised short ribs for a rich, smoky, almost caramel-like flavor or my braised beef chuck roast for an equally tender option using a different cut of beef.
Cook Beef Short Ribs Like A Pro 👩🏻🍳
As with really all braised meat dishes, searing the meat before braising helps to lock in flavor. Do not skip this step! However… I don’t think you need to bother dusting the ribs in flour before pan-searing, and here’s why.
I’ve tested this recipe more times than I can count (slow-cooked short ribs are my husband’s favorite!), both with flour and without. Any difference it makes is unnoticeable in the finished dish. By using beef ribs with a bone, you’re already getting a natural thickener from the collagen. Plus, without flour these meltingly tender Dutch oven short ribs are gluten-free! 💯
In addition to the classic pairing of potatoes or polenta, these are fantastic with any roasted vegetables. Thankfully everyone in this house loves crispy roasted Brussels sprouts, so that’s our go-to, but roasted root veggies would be great too.
Now that you’ve got a a mountain of tender, fall-off-the-bone beef to enjoy, what should you do with it?! Add it to pasta! 🙌🏻 I can’t even begin to tell you how delicious my pappardelle with short ribs and burrata is. Every bit as restaurant-worthy as a fancy Italian spot, but from the comfort of home. I also really like serving it on top of fluffy baked potatoes.
Using Boneless Short Ribs
Boneless beef short ribs cook more quickly – check for tenderness after 1½ to 2 hours. They’ll still be flavorful, though bone-in short ribs delivery a richer, more gelatinous sauce thanks to the marrow. (This is always the case when cooking with the bone!)
Alternate Cooking Methods
- Slow Cooker Method: After searing and deglazing, transfer everything to a slow cooker. Cook on LOW for about 8 hours until tender.
- Stovetop: Simmer covered over low heat for 2½-3 hours, stirring occasionally and adding extra liquid if needed.
They’re rich, comforting, and impossibly tender. I can’t wait to hear what you think! Don’t forget to leave your feedback below–and if you snapped a pic, I’d love to see what the finished dish looked like!
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Tender, Fall Apart Braised Beef Short Ribs
Equipment
Ingredients
- 3½ lbs bone-in beef short ribs
- 1-2 Tbsp Kosher salt
- ½ tsp freshly ground black pepper
- 2 Tbsp neutral oil
- 1 large sweet onion, diced (about ~1 cup)
- ½ lb carrots, diced (about ~1 cup)
- 3 cloves garlic, finely chopped (about 2 Tbsp)
- 2 Tbsp tomato paste
- 1 (28oz) canned whole tomatoes
- 2 cups (475ml) dry red wine
- 2 cups (475ml) low-sodium beef broth or chicken stock
- ¼ cup (60ml) low-sodium soy sauce
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 dried bay leaves
- Flaky sea salt
Instructions
- Season the short ribs. Preheat oven to 350°F (177°C). Heat a large Dutch oven over high heat for 5 minutes. Meanwhile, season ribs generously on all sides with kosher salt and black pepper. When very hot, add 2 Tbsp neutral oil to pan.
- Sear the ribs. Sear the short ribs on all sides until golden brown, about 2-3 minutes per side, for a total of 12-15 minutes. If your Dutch oven or pot won’t comfortably fit all the ribs, sear them in batches. Transfer the beef to a plate, then reduce heat to medium. Drain all but 2 Tbsp of fat from the pan, then add chopped onion, carrots, and garlic. Cook, stirring occasionally, until translucent – about 3 minutes.
- Add tomatoes. Stir in 2 Tbsp tomato paste until dissolved, then add 1 can of whole tomatoes. You can crush them with your hands directly into the pot or pour them in and then break them up with the back of a wooden spoon.
- Add remaining liquid. Pour in 2 cups (475ml) red wine, 2 cups (475ml) beef broth, and ¼ cup (60ml) soy sauce, then bring to a boil.
- Return ribs to the pot, along with any juices on the plate. Using kitchen twine, tie together thyme and rosemary, then place in the pot with the bay leaves. Cover with lid, then transfer to preheated oven and cook until tender and falling off the bone, about 2½ – 3 hours.
- If not serving the ribs whole, shred the meat (optional). Use tongs to carefully remove the beef ribs and place in a large bowl. Cool until you’re able to handle the beef with your hands. Discard beef bones and cartilage, then using your hands or two forks, shred the beef.
- Serve: You can discard the herbs, but the veggies are tender and delicious. If adding the shredded beef to another dish, feel free to strain the braising liquid. Return beef to the pot, then use in your favorite dishes. Or leave the beef ribs whole and spoon over mashed potatoes or polenta. Always finish with a sprinkle of flaky sea salt. Enjoy!
Notes
- Make-ahead: Braise up to 2 days in advance. Cool completely, then refrigerate. Skim off any solidified fat before reheating. Leftovers will keep for 4-5 days.
- To freeze: Shred the beef and freeze it with the sauce for up to 3 months. Thaw overnight in a fridge.
Nutrition
This post was originally published in November 2019. It has since been updated with additional information to make it easier to create at home!
Great recipe Ari! I decided to finally make short ribs and figured you would have a recipe for them. I followed the recipe as written and will definitely use this one again. Next time, I’ll probably add another veggie along with the carrots to have more veggies in the meal.
Thanks, Michele! Yes, adding more veggies is always a good idea. In the winter, I’m a big fan of adding root veggies. Glad you enjoyed! Cheers, Ari