Short Rib Recipe: Braised, Slow-Cooked Comfort Food
Rich, tender, and slow-cooked in red wine, this Short Rib Recipe is the ultimate meaty dish for cozy dinners.
I’ve always believed that a great Short Rib Recipe is like a warm hug on a chilly evening. These braised beauties soak up savory flavor, yielding tender meat that practically melts on your tongue. Perfect for a family dinner or a festive gathering, this recipe combines a splash of red wine, aromatics, and low-and-slow cooking to deliver comfort food at its finest. You know what? After decades in the kitchen, I still find myself marveling at how simple ingredients turn into something so special.
Why You’ll Love This Recipe (H2)
- Melts-in-your-mouth short ribs that require just a handful of pantry staples
- One-pot braise—easy cleanup and maximum flavor concentration
- Deep red wine aroma elevates your dinner without fancy techniques
- Perfect for Sunday family meals or a cozy weeknight dinner
- Slow-cooked method lets you relax—set it, forget it, and savor dinner later
- Hearty comfort food that pairs beautifully with mashed potatoes or polenta
- Leftovers reheat like a dream, making lunch feel gourmet
- Impresses guests with minimal hands-on time—quality time wins
- Adaptable: swap beef broth for red wine or add seasonal vegetables
Ingredients (H2)
4 pounds bone-in beef short ribs (about 8–10 ribs; look for well-marbled cuts)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil (use extra-virgin for a fruitier note)
1 large yellow onion, thinly sliced (Vidalia or sweet onions add a hint of gentle sweetness)
3 carrots, peeled and cut into 1-inch chunks (sub parsnips for an earthy twist)
2 stalks celery, chopped (leaves included for extra flavor)
4 cloves garlic, smashed (fresh is best; jarred minces work in a pinch)
2 tablespoons tomato paste (brands like Mutti or Cento give richer color)
1 cup full-bodied red wine (Cabernet Sauvignon or Merlot recommended; sub beef broth if you prefer non-alcoholic)
2 cups low-sodium beef broth (homemade or store-bought)
2 sprigs fresh rosemary (or 1 teaspoon dried)
2 sprigs fresh thyme (or 1 teaspoon dried)
1 bay leaf
1 tablespoon Worcestershire sauce (optional, for a deeper savory layer)
1 teaspoon smoked paprika (adds warmth without heat)
Directions (H2)
-
Season and sear
Pat short ribs dry and season all over with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat. Sear ribs 3–4 minutes per side until a rich brown crust forms—this caramelization is the secret to savory flavor. Transfer ribs to a plate. -
Sauté veggies
Reduce heat to medium. Add onions, carrots, and celery; cook 5 minutes, stirring occasionally, until veggies soften and edges turn golden. Stir in garlic and tomato paste; cook another 1–2 minutes until the paste darkens—this gives the braise its deep color. -
Deglaze with red wine
Pour in red wine, scraping bottom of pot with a wooden spoon to lift browned bits (those bits = flavor!). Let wine simmer and reduce by half, about 5 minutes. -
Build the braise
Return short ribs to the pot. Add beef broth, rosemary, thyme, bay leaf, Worcestershire sauce, and smoked paprika. Liquid should come about two-thirds up the sides of ribs—add water or more broth if needed. -
Slow-cook to tender perfection
Cover the pot and transfer to a 325°F oven. Braise 2½–3 hours, or until meat is fork-tender and falling off the bone (check at 2½ hours; ovens vary). -
Rest and serve
Carefully remove ribs and set on a serving platter. Skim excess fat from the surface of the sauce. For a silky gravy, strain and whisk the sauce, or leave veggies in for a rustic touch. Spoon sauce over ribs and garnish with fresh parsley, if you like.
Servings & Timing (H2)
Makes 6 hearty servings
Prep Time: 20 minutes (including chopping)
Cook Time: 2½–3 hours (active hands-on time: ~10 minutes)
Total Time: About 3 hours
Variations (H2)
• Swap red wine for a dark stout beer for a malted, roasty twist.
• Add mushrooms in step 2 for earthier depth and extra umami.
• Use a slow cooker: transfer everything to a crockpot and cook on low for 6–8 hours.
• Make it spicy: stir in a pinch of red pepper flakes or a chopped fresh chili.
• Go Mediterranean: replace herbs with oregano and rosemary, finish with lemon zest.
• Gluten-free: ensure Worcestershire sauce is certified GF or skip it—broth and wine are typically safe.
Storage & Reheating (H2)
Refrigerator: Store ribs and sauce in an airtight container—good for 3–4 days.
Freezer: Freeze portions in zip-top bags for up to 3 months; thaw overnight in the fridge.
Reheating: Warm gently on the stovetop over low heat, adding a splash of broth if sauce seems thick. Or, bake at 300°F for 15–20 minutes until heated through.
Make-ahead: Braise a day ahead—the flavors actually deepen overnight. Gently reheat before serving and skim fat once more for extra polish.
Notes (H2)
• I’ve learned that patting the ribs bone-side down first gives the best crust.
• If your sauce tastes a bit sharp after cooking, stir in a teaspoon of brown sugar or a drizzle of honey.
• When veggies are too soft for guests, fish them out before serving and reserve for soup.
• Don’t skip the skimming step—excess fat dulls the sauce’s bright, savory edge.
• Personal tip: I sometimes swap half the onions for leeks when I’m feeling fancy.
FAQs (H2)
Q: Can I use boneless short ribs?
A: Yes—just reduce braising time by 30–45 minutes, checking meat at the 2-hour mark.
Q: What’s the best side dish?
A: Creamy mashed potatoes or polenta soak up the sauce beautifully; roasted root veggies also pair nicely.
Q: My sauce is too thin—how do I thicken it?
A: Simmer uncovered on the stove for 5–10 minutes to reduce, or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Q: Can I make this on the stove top only?
A: Absolutely—bring to a simmer, then cover and cook over the lowest flame for 2½–3 hours, checking occasionally.
Q: Is this recipe freezer-friendly?
A: Totally—portion and freeze ribs with sauce, then thaw and reheat gently as described above.
Q: How do I know when ribs are done?
A: The meat should pull away from the bone easily—no sticking, just pure tender joy.
Q: Will this work in an Instant Pot?
A: You bet—sear on “Sauté,” then pressure-cook for 45 minutes with a natural release; add veggies and cook another 5 minutes on high.
Q: Can I skip the red wine?
A: Sure! Use extra beef broth plus a splash of balsamic vinegar (about 2 tablespoons) for that tangy depth.
Conclusion (H2)
This Short Rib Recipe brings together slow-cooked tenderness, rich red wine sauce, and cozy comfort, making it a dinner you’ll come back to again and again. Give it a try on your next chilly evening, and don’t forget to share how it turned out—your feedback warms my heart. Hungry for more? Explore my braised lamb shank recipe or my favorite mashed potato tips next!
Short Rib Recipe: Braised, Slow-Cooked Comfort Food
Ingredients
- 4 pounds bone-in beef short ribs about 8–10 ribs; look for well-marbled cuts
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil olive oil use extra-virgin for a fruitier note
- 1 large yellow onion thinly sliced (Vidalia or sweet onions add a hint of gentle sweetness)
- 3 carrots peeled and cut into 1-inch chunks (sub parsnips for an earthy twist)
- 2 stalks celery chopped (leaves included for extra flavor)
- 4 cloves garlic smashed (fresh is best; jarred minces work in a pinch)
- 2 tablespoons tomato paste tomato paste brands like Mutti or Cento give richer color
- 1 cup full-bodied red wine red wine Cabernet Sauvignon or Merlot recommended; sub beef broth if you prefer non-alcoholic
- 2 cups low-sodium beef broth beef broth homemade or store-bought
- 2 sprigs fresh rosemary rosemary or 1 teaspoon dried
- 2 sprigs fresh thyme thyme or 1 teaspoon dried
- 1 bay leaf
- 1 tablespoon Worcestershire sauce Worcestershire sauce optional, for a deeper savory layer
- 1 teaspoon smoked paprika smoked paprika adds warmth without heat
Instructions
- Pat short ribs dry and season all over with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat. Sear ribs 3–4 minutes per side until a rich brown crust forms—this caramelization is the secret to savory flavor. Transfer ribs to a plate.
- Reduce heat to medium. Add onions, carrots, and celery; cook 5 minutes, stirring occasionally, until veggies soften and edges turn golden. Stir in garlic and tomato paste; cook another 1–2 minutes until the paste darkens—this gives the braise its deep color.
- Pour in red wine, scraping bottom of pot with a wooden spoon to lift browned bits (those bits = flavor!). Let wine simmer and reduce by half, about 5 minutes.
- Return short ribs to the pot. Add beef broth, rosemary, thyme, bay leaf, Worcestershire sauce, and smoked paprika. Liquid should come about two-thirds up the sides of ribs—add water or more broth if needed.
- Cover the pot and transfer to a 325°F oven. Braise 2½–3 hours, or until meat is fork-tender and falling off the bone (check at 2½ hours; ovens vary).
- Carefully remove ribs and set on a serving platter. Skim excess fat from the surface of the sauce. For a silky gravy, strain and whisk the sauce, or leave veggies in for a rustic touch. Spoon sauce over ribs and garnish with fresh parsley, if you like.
Notes
• If your sauce tastes a bit sharp after cooking, stir in a teaspoon of brown sugar or a drizzle of honey.
• When veggies are too soft for guests, fish them out before serving and reserve for soup.
• Don’t skip the skimming step—excess fat dulls the sauce’s bright, savory edge.
• Personal tip: I sometimes swap half the onions for leeks when I’m feeling fancy.
