These braised beef short ribs are incredibly tender when cooked low and slow in a rich red wine sauce. They’ll fall off the bone and melt in your mouth!
Why this recipe works
Braised beef short ribs are one heck of an impressive dish that packs so much flavor. Tender, succulent beef that’s first seared then transferred to a Dutch oven to cook down in an ultra-flavorful red wine sauce creates an overwhelmingly delicious meal that’s actually quite simple to make on your own.
Beef short ribs, whether they are bone-in or boneless, are the perfect candidate for braising. Low and slow is the key to these impressive cuts of beef, otherwise you may end up with tough meat – and that’s the exact opposite of what we are going for here.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
RIBS – We chose boneless beef short ribs for this recipe, but you can easily substitute them with bone-in short ribs. You want nice ribbons of fat in the short ribs you choose.
SAUCE – The sauce is comprised of red wine, tomato paste, and beef broth as well as chopped carrots and onions for texture and additional flavor. You do not need top-shelf quality red wine for this recipe, choose a dry red wine that you enjoy the flavor of but won’t break the bank. The alcohol content is cooked out but lends incredible flavor to the overall dish. If you prefer to cook without wine, you can substitute it with additional beef broth.
How to Make Braised Beef Short Ribs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F.
- Season both sides of short ribs with garlic salt and black pepper, to taste.
- Place flour on a shallow plate.
- Heat half of the olive oil in a 6 quart Dutch oven over medium high heat until shimmering. Add chopped carrots and onion and saute for 4-5 minutes. Remove vegetables to a plate and set aside, leaving as much oil in the pan as you can.
- Add remaining olive oil to the pan.
- Dredge each of the seasoned short ribs in flour, being sure to get flour on all sides. Place dredged short ribs in pan and brown on all sides. Remove browned meat to a plate.
- To the browned bits in the pan, add red wine, tomato paste, beef broth, reserved vegetables, and short ribs.
- At this point you can sprinkle in additional garlic salt and pepper if you like.
- Add rosemary and bay leaves. Bring to a gentle boil then turn off heat.
- Place lid on Dutch oven and place in preheated oven. Bake for 2 hours and 30 minutes.
- Remove bay leaves and rosemary leaves before serving.
Frequently Asked Questions & Expert Tips
Dredging the short ribs before searing them in a skillet helps caramelize and lock in flavor. Doing so will create a delicate crust but will also help thicken the liquid in the Dutch oven while cooking.
Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a saucepan over medium-low heat until warmed through.
Yes, you can freeze the cooled short ribs after cooking. To do so, transfer the beef and sauce to an air-tight container or large zip-top bag. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.
Yes, you can certainly overcook them. In fact, doing so is usually the culprit to tough beef short ribs. We want to make sure we are cooking them low and slow because if you cook them too quickly at a high temperature they’ll be chewy, tough, and dry.
Serving Suggestions
Serve braised beef short ribs over or alongside mashed potatoes and roasted carrots, asparagus, green beans, or broccoli. Be sure to spoon the sauce over the top of the short ribs and potatoes before enjoying!
More Short Ribs Recipes
- Beef Short Ribs
- Boneless Beef Short Ribs
- Smoked Beef Short Ribs
- Instant Pot Beef Short Ribs
- Crockpot Beef Short Ribs
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Braised Beef Short Ribs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds boneless beef short ribs
- garlic salt to taste
- black pepper to taste
- ½ cup all-purpose flour
- 3 Tablespoons olive oil divided
- 1 cup chopped onion
- 1 cup chopped carrot
- ½ cup dry red wine
- 3 Tablespoons tomato paste
- 2 cups beef broth
- 2 sprigs rosemary leaves only
- 3 bay leaves
Things You’ll Need
Before You Begin
- We chose boneless beef short ribs for this recipe, but you can easily substitute them with bone-in short ribs. You want nice ribbons of fat in the short ribs you choose.
- You do not need top-shelf quality red wine for this recipe, choose a dry red wine that you enjoy the flavor of but won’t break the bank. The alcohol content is cooked out but lends incredible flavor to the overall dish. If you prefer to cook without wine, you can substitute it with additional beef broth.
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a saucepan over medium-low heat until warmed through.
- To freeze – transfer the cooled beef and remaining sauce to an air-tight container or large zip-top bag. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.
Instructions
- Preheat oven to 350 F.
- Season both sides of short ribs with garlic salt and black pepper, to taste.2 pounds boneless beef short ribs, garlic salt, black pepper
- Place flour on a shallow plate.1/2 cup all-purpose flour
- Heat half of the olive oil in a 6 quart Dutch oven over medium high heat until shimmering. Add chopped carrots and onion and saute for 4-5 minutes. Remove vegetables to a plate and set aside, leaving as much oil in the pan as you can.1 cup chopped onion, 1 cup chopped carrot
- Add remaining olive oil to the pan.
- Dredge each of the seasoned short ribs in flour, being sure to get flour on all sides. Place dredged short ribs in pan and brown on all sides. Remove browned meat to a plate.
- To the browned bits in the pan, add red wine, tomato paste, beef broth, reserved vegetables, and short ribs.1/2 cup dry red wine, 3 Tablespoons tomato paste, 2 cups beef broth
- At this point you can sprinkle in additional garlic salt and pepper if you like.
- Add rosemary and bay leaves. Bring to a gentle boil then turn off heat.2 sprigs rosemary, 3 bay leaves
- Place lid on Dutch oven and place in preheated oven. Bake for 2 hours and 30 minutes.
- Remove bay leaves and rosemary leaves before serving.
Nutrition
Chef Antoine Davis
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sharon says
I tried this tonight. It’s in the oven now. Smells and looks so yummy. Thank you. I shared on fb with my friends.
Rosellen says
I like lots of sauce. Can the liquid ingredients be doubled?
Amanda Formaro says
We haven’t tested that, however, in theory it should work.