Recipe

Ultimate Beef Short Ribs Recipe

Fall-apart tender, rich, and deeply savory short ribs braised low and slow in red wine, beef stock, and aromatics. Restaurant vibes, home-kitchen energy.

By Matt Campbell

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4.9

Braised beef short ribs in a Dutch oven with carrots, herbs, and reduced red wine sauce

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Short ribs are the kind of dinner that makes people linger at the table. You get that crisp-edged sear, then a long, cozy braise that turns tough, marbled beef into something you can cut with a spoon. The sauce goes from “watery and hopeful” to silky, dark, and clingy, like it took an expensive nap in a steakhouse kitchen.

This is my go-to ultimate beef short ribs recipe because it hits all the good notes without requiring a culinary degree or a pantry full of rare things. We build flavor fast with a hard sear, tomato paste, aromatics, and a wine-forward braising liquid. Then we let time do the heavy lifting. Your job is mostly to taste, nudge the seasoning, and enjoy your house smelling unfairly good.

Beef short ribs browning in a Dutch oven with a deep golden crust forming on the meat

Why It Works

Fall-apart texture: Low-and-slow braising melts connective tissue so the meat turns tender, not dry.
Big, balanced sauce: Red wine and beef stock reduce into a glossy gravy with a savory backbone from tomato paste and aromatics.
Crisp edges, not gray meat: A proper sear before braising adds deep roasted flavor you cannot fake later.
Make-ahead friendly: Like chili and lasagna, short ribs taste even better the next day.

Pairs Well With

Storage Tips

Storing and Reheating

Refrigerator: Store ribs in the sauce in an airtight container for up to 4 days. Keeping them submerged prevents drying out.

Freezer: Freeze ribs with sauce for up to 3 months. Thaw overnight in the fridge before reheating.

Best reheating method: Warm gently in a covered pot or Dutch oven over low heat, adding a splash of stock or water if the sauce gets too tight. You want a slow simmer, not a boil.

Bonus tip: If you chill the dish overnight, the fat solidifies on top. Scoop off as much as you like for a cleaner, more restaurant-style sauce. If the sauce loosens as it reheats, simmer uncovered for a few minutes to bring it back.

Common Questions

Do I have to use red wine?

No. Wine adds depth and acidity, but you can swap it for more beef stock plus a little acid. Start with 1 tablespoon balsamic vinegar (or 1 tablespoon red wine vinegar) and adjust to taste at the end. Balsamic is darker and a bit sweeter, so go easy and taste as you go.

Bone-in or boneless short ribs?

Either works. Bone-in tends to feel a little richer and looks great for serving. Boneless may cook a bit faster depending on thickness, but tenderness is the real timer here. Use what you can find.

Why are my short ribs tough after braising?

They usually just need more time. Short ribs can go from tough to tender pretty suddenly. Keep braising until a fork slides in with very little resistance. Time can vary, so trust the texture more than the clock.

How do I thicken the sauce?

After the ribs are tender, remove them and simmer the sauce uncovered until it coats the back of a spoon. For extra silkiness, whisk in a small knob of cold butter at the end.

Can I make this in a slow cooker?

Yes, but still sear the ribs and cook the tomato paste and aromatics first for the best flavor. Then cook on low for 8 to 9 hours. Reduce the sauce on the stovetop at the end if you want it glossy.

Can I make this ahead?

Absolutely, and it gets even better. Braise a day ahead, cool, and refrigerate in the sauce. The next day, lift off the fat cap, rewarm gently, and reduce the sauce if it needs tightening.

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 a tight-fitting lid (if your lid is loose, tuck foil or parchment under it to reduce evaporation)
Tongs for turning and transferring ribs
Cutting board and chef’s knife
Measuring cups and spoons
Fine-mesh strainer (optional, for a smoother sauce)

I did not grow up making short ribs. They felt like “restaurant food” because they take time, and time in a kitchen is a currency you do not always have. When I started cooking more seriously, I realized the magic is not complicated technique. It is patience and a few smart moves: sear like you mean it, deglaze the pot, and let the oven do its quiet work.

Now short ribs are my favorite kind of chaos. The good kind. The kind where you taste the sauce halfway through and suddenly you are standing there with a spoon like, “Okay, wow.” That is the whole goal.