Recipe

Braised Beef Short Ribs

A low and slow Dutch oven braise that turns beef short ribs into fork-tender comfort with a deep, glossy red wine gravy.

By Matt Campbell

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4.9 (238)

A shallow bowl of braised beef short ribs in glossy red wine gravy served with mashed potatoes on a wooden table in a cozy kitchen setting

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Short ribs are one of those magical cuts that look tough, cook tough, then suddenly turn into something you could eat with a spoon if nobody was watching. The move is simple: get a hard sear, build a quick flavor base in the same pot, then let time do what time does best.

This recipe gives you crisp-edged, deeply browned short ribs and a silky red wine gravy that tastes like you planned dinner three days ago. It is cozy, a little fancy, and still weeknight-friendly if you make it on a Sunday and coast on leftovers.

Quick cut note: Look for English-cut short ribs for this braise. They are the big, thick pieces that love low and slow cooking.

Raw beef short ribs with carrots, celery, onion, tomato paste, garlic, red wine, beef stock, and fresh thyme arranged on a kitchen counter

Why It Works

Big flavor with accessible ingredients: tomato paste, wine, stock, and aromatics build a restaurant-style braising liquid without anything fussy.
Texture you want: a hard sear gives you crisp edges up front, and the low braise delivers that pull-apart tenderness at the finish.
A sauce that behaves: reducing and straining (optional but worth it) makes the gravy glossy and spoonable, not watery.
Make-ahead friendly: short ribs are even better the next day, and the fat is easier to remove once chilled.

Pairs Well With

Storage Tips

Refrigerate: Cool short ribs in the braising liquid, then store in an airtight container up to 4 days. Keeping them submerged helps prevent drying out.

Freeze: Freeze ribs with sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.

Reheat (best way): Warm gently in a covered pot over low heat, adding a splash of stock or water if the sauce has tightened up. You can also reheat in a 325°F oven, covered, until hot.

Bonus pro move: If you make this ahead, chill overnight and lift off the hardened fat cap before reheating. Cleaner sauce, same great vibe.

Common Questions

Do I have to use red wine?

No. Wine gives depth and a subtle acidity that keeps the sauce from tasting flat, but you can swap it.

Best no-wine swap: use an extra 1 1/2 cups beef stock plus 2 tablespoons red wine vinegar added with the stock.

If using balsamic: it is a little sweeter and darker. Start with 1 tablespoon, taste near the end, and add more only if you want that extra pop.

Bone-in or boneless short ribs?

Either works. Bone-in, English-cut short ribs are the classic choice for braising and tend to stay especially juicy. Boneless can cook a little faster, so start checking tenderness around the 2 hour mark. Flanken-cut short ribs are sliced across the bone and cook differently, so they are not ideal for this long braise.

How do I know they are done?

They are done when a fork slides in with almost no resistance and the meat wants to separate along its seams. If they are still tight or chewy, they just need more time. If you like a number, many ribs get that fall-apart tenderness around 195 to 205°F, but the fork test matters more than the thermometer.

My sauce tastes good but looks greasy. Help.

Skim the surface with a spoon, or chill the pot and remove the hardened fat the next day. If you want to fix it right now, blot the surface with a folded paper towel dragged lightly across the top.

Can I make these in a slow cooker?

Yes, with one important rule: still sear the ribs and saute the aromatics first. Then transfer everything to the slow cooker and cook on Low for 7 to 8 hours (or High for 4 to 5) until fork-tender. Rib size and cut matter, so use the time as a guide, not a promise. Reduce the sauce on the stove at the end if you want it thicker.

Can I make these in an Instant Pot?

Yes. Brown the ribs using Saute, build the braise, then pressure cook on High for 45 minutes with a 15 minute natural release. They are ready when they are fork-tender. If they are not quite there (thicker ribs can be stubborn), pressure cook for 5 to 10 minutes more. Reduce the sauce on Saute afterward.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Dutch oven (5 to 7 quart) with lid
Tongs for searing the ribs
Chef’s knife and cutting board
Fine-mesh strainer (optional, for a smoother sauce)
Fat separator or spoon for skimming (optional)
Instant-read thermometer (optional, helpful for beginners)

I used to think short ribs were strictly a restaurant flex. Then I realized the whole secret is patience, plus one pot that can take a little heat. Now they are my favorite “friends are coming over” dinner because you get all the drama up front while you sear, and then the oven takes over while you clean up, sip something, and pretend you are effortlessly calm.

Also, the next-day leftovers are the real prize. The sauce settles into this deep, cozy groove, and suddenly you are putting short rib gravy on mashed potatoes, polenta, egg noodles, and anything else that does a good job catching sauce.