Recipe

Wholesome Short Rib Recipe

Fork-tender beef short ribs braised with onions, carrots, and herbs in a cozy red wine gravy. Rustic, homestyle, and very Sunday-supper energy.

By Matt Campbell

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4.8

A real photograph of braised beef short ribs in a Dutch oven with carrots, onions, and glossy brown gravy, with a wooden spoon resting on the rim

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Short ribs are the meal I make when I want the house to smell like somebody has their life together. You know the vibe: onions going sweet in the pot, beef getting a hard sear, and a slow braise that quietly does all the heavy lifting while you do literally anything else.

This is a wholesome, rustic, homestyle short rib recipe built around accessible ingredients and one big payoff: tender meat you can cut with a spoon and a gravy that tastes like you stood over it for hours (you kind of did, but mostly your oven did). If you are cooking for family, friends, or your future self with a container of leftovers, this one delivers.

A real photograph of raw bone-in beef short ribs on a cutting board seasoned with salt and pepper next to chopped carrots and onions

Why It Works

Deep, savory flavor from properly browning the ribs and tomato paste before braising.
Fall-apart texture from a low-and-slow oven braise that melts connective tissue into silky richness.
A legit gravy that thickens naturally as it reduces, then gets finished with a quick strain and skim.
Make-ahead friendly because short ribs taste even better the next day.

Key trick: do not rush the sear. Those browned bits on the bottom of the pot are the start of your sauce, not a problem to avoid.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerator: Cool ribs in their braising liquid, then refrigerate in an airtight container for up to 4 days. Keeping them covered in sauce helps prevent drying out.
Freezer: Freeze ribs with sauce in freezer-safe containers for up to 3 months. Thaw overnight in the fridge.
Best way to reheat: Warm gently in a covered pot over low heat with a splash of broth or water until hot, 15 to 25 minutes. Or reheat in a 325°F oven, covered, until warmed through.
Bonus next-day move: Chill overnight and skim off the firm fat cap for a cleaner, restaurant-style sauce.

Common Questions

FAQ

Do I have to use red wine?

No. The wine adds depth, but you can swap it for an equal amount of beef broth. For a little extra complexity, add 1 teaspoon to 1 tablespoon balsamic vinegar at the end, to taste.

Bone-in or boneless short ribs?

Either works. Bone-in tends to be a little more flavorful and forgiving. Boneless is easier to serve. If using boneless, start checking tenderness about 20 to 30 minutes earlier, but follow the feel more than the clock.

Why are my short ribs tough?

Usually it means they are under-braised. Short ribs get tender when collagen fully breaks down. Keep braising until a fork slides in easily, usually 2.5 to 3.5 hours depending on size. That said, they can also turn dry if cooked too hot or uncovered too long, so keep the braise gentle and covered.

Can I make this in a slow cooker?

Yes, but still do the sear and saute steps first for flavor. Then cook on low for 8 hours or high for 5 to 6 hours until tender. Reduce the sauce on the stovetop afterward.

How do I thicken the sauce if it is thin?

Remove ribs and simmer the sauce uncovered for 10 to 20 minutes. If you want it thicker fast, whisk in a slurry of 1 tablespoon cornstarch + 1 tablespoon cold water and simmer 1 minute.

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 a little loose, tuck a piece of foil under it for a better seal)
Tongs for flipping and moving ribs
Cutting board and chef’s knife
Wooden spoon for stirring and scraping up browned bits
Fine-mesh strainer (optional, for a smoother gravy)
Fat separator or a spoon for skimming (optional)

I used to think “braised short ribs” meant you needed restaurant timing, a fancy pantry, and the emotional stamina to babysit a pot all day. Then I started making them at home the practical way: one sturdy pot, normal grocery-store ingredients, and a little patience. The first time I pulled the lid off and the meat practically shrugged off the bone, I had that quiet kitchen moment where you taste the sauce and just nod. Like, okay. We did something here.

Now it is my go-to when I want to feed people well without turning dinner into a high-stress production. It is cozy food with crisp edges from the sear, a bright little lift from tomato paste and herbs, and a gravy that somehow makes even plain mashed potatoes feel like a celebration.