The savory aroma wafting through my kitchen transports me to a cozy bistro, where every bite of Melt-in-Your-Mouth Braised Beef Short Ribs brings warmth and joy. This slow-cooked comfort food is not just about satisfying hunger; it’s about creating a memorable moment with loved ones. Tender and succulent, these beef short ribs are bathed in a rich red wine sauce that elevates even the simplest gatherings to special occasions. Imagine serving this hearty dish alongside creamy mashed potatoes, soaking up every drop of that velvety sauce! Plus, it’s gluten-free, making it a crowd-pleaser for various dietary needs. Whether you’re planning a family dinner or a cozy weekend feast, this recipe will surely impress. Ready to discover how to make these scrumptious short ribs? Let’s dive into the delicious details! Why Are Braised Beef Short Ribs Irresistible? Unmatched Tenderness: These short ribs are slow-cooked to fall-off-the-bone perfection, giving you that melt-in-your-mouth experience with each bite. Rich, Flavorful Sauce: The blend of red wine, herbs, and spices creates a luxurious sauce that enhances the beef’s natural flavors, making every serving a delight. Easy to Prepare: With minimal hands-on time, this recipe allows you to enjoy quality moments with family and friends while your oven does the work. Versatile Side Pairing: Perfectly paired with creamy mashed potatoes or buttery polenta, this dish not only fills the belly but also warms the heart. Perfect for Any Occasion: Whether you’re hosting a cozy dinner or celebrating a special event, these Braised Beef Short Ribs will impress your guests and make for a memorable meal! If you’re in the mood for something else, check out my delicious Mongolian Ground Beef or try the comforting Beef Garlic Butter. Braised Beef Short Ribs Ingredients Indulge in a symphony of flavors with these ingredients that promise a delightful dish. For the Beef Ribs Beef Short Ribs – Choose well-marbled ribs for the best flavor and tenderness. For the Aromatics Olive Oil – Essential for searing the ribs to create a flavorful crust; you can substitute with avocado oil if needed. Onion – Adds sweetness and depth; shallots can work as a milder substitute. Carrot – Provides earthy sweetness; swap with parsnip for a unique twist. Celery – Introduces aromatic qualities to the flavor base; omit if allergies are a concern. Garlic – Fresh garlic enhances savoriness; powdered garlic can be used in a pinch. For the Sauce Tomato Paste – Enriches the sauce with umami depth; crushed tomatoes can be used if paste is unavailable but may require slight reduction in liquid. Red Wine (Cabernet Sauvignon or Merlot) – Forms the sauce base, adding acidity and richness; use extra beef broth with balsamic vinegar if omitting wine. Beef Broth – Enhances the sauce flavor while providing liquid for braising; vegetable broth can be a lighter substitute. For the Herbs Fresh Rosemary & Thyme – Imparts fragrant herbal notes; dried herbs can be used but will slightly alter flavor intensity. Bay Leaves – Adds depth; optional but highly recommended for this dish. Step‑by‑Step Instructions for Melt-in-Your-Mouth Braised Beef Short Ribs in Red Wine Sauce Step 1: Preheat the Oven Begin by preheating your oven to 325°F (160°C). This temperature is critical for slowly braising the beef short ribs to achieve that melt-in-your-mouth tenderness. As it heats, gather your ingredients and equipment, ensuring you have a Dutch oven ready for searing and braising. Step 2: Sear the Short Ribs Season the beef short ribs generously with salt and pepper. In your Dutch oven, heat a couple of tablespoons of olive oil over medium-high heat. Once shimmering, carefully add the short ribs, searing them for 3–4 minutes on each side until they are beautifully golden brown. Remove the seared ribs and set them aside on a plate. Step 3: Sauté the Aromatics In the same Dutch oven, add diced onions, carrots, and celery. Sauté these aromatic veggies on medium heat for about 5 minutes, stirring occasionally, until they soften and the onions turn translucent. This step is essential for building a flavorful base for your braised beef short ribs. Step 4: Incorporate Garlic and Tomato Paste Next, add minced garlic and tomato paste to the pot. Cook for another minute, stirring frequently, until the mixture becomes aromatic and the paste darkens slightly. This process enhances the depth of flavor in the sauce that envelops your short ribs. Step 5: Deglaze with Red Wine Pour in the red wine, using a wooden spoon to scrape up the browned bits from the bottom of the pot. Allow the wine to simmer for about 5 minutes, reducing it until thickened, which intensifies its flavors and prepares a rich sauce for the braising stage. Step 6: Combine Ingredients for Braising Return the seared beef short ribs to the pot, nestled among the sautéed vegetables. Pour in enough beef broth to nearly cover the ribs, then add fresh rosemary, thyme, and bay leaves. These herbs will infuse your dish with aromatic flavors as it braises, making the braised beef short ribs a crowd-pleaser. Step 7: Braise in the Oven Cover the Dutch oven with a lid and transfer it to the preheated oven. Let the ribs braise for 2½ to 3 hours, checking for tenderness. They are done when the meat easily pulls away from the bone and becomes irresistibly tender. Step 8: Strain and Serve the Sauce Once braising is complete, carefully remove the ribs from the pot and set them aside. Strain the sauce through a fine mesh sieve to separate the solids, then skim off any excess fat. Drizzle the luscious sauce over the ribs before serving, letting each bite of the braised beef short ribs shine. Storage Tips for Braised Beef Short Ribs Fridge: Store leftover Braised Beef Short Ribs in an airtight container for up to 3 days. This helps keep the flavors intact while ensuring safety. Freezer: For longer storage, freeze the beef short ribs in sauce for up to 3 months. Use freezer-safe containers to prevent freezer burn and ensure the best taste. Reheating: Thaw the short ribs overnight in the refrigerator. Reheat gently in a saucepan over low heat, adding a splash of beef broth if needed to restore moisture. Remaining Sauce: The sauce can be stored separately in the fridge for up to 3 days. For freezing, portion it out in ice cube trays for easy use in future recipes! Expert Tips for Braised Beef Short Ribs Thoroughly Dry Ribs: Ensure the beef short ribs are completely dried before seasoning. This helps achieve a beautiful, flavorful crust during the searing process. Don’t Rush Searing: Take your time when searing the ribs; undisturbed cooking develops richer flavors and a better crust. Use High-Quality Wine: The red wine significantly contributes to the sauce’s depth; opt for a good-quality Cabernet Sauvignon or Merlot for best results. Slow Cooker Option: If you’re short on time, braising can be done in a slow cooker on low for 6–8 hours, allowing for easy meal prep while you go about your day. Taste Before Serving: Always taste the sauce after straining and adjust the seasoning as needed. A touch of salt or fresh herbs can elevate the flavor of your Braised Beef Short Ribs. Resting Time: Let the ribs rest for about 15 minutes after cooking before serving. This allows the juices to redistribute, ensuring every bite is tender and juicy. Braised Beef Short Ribs Variations Invite your inner chef to explore incredible twists on these Braised Beef Short Ribs that will tantalize your taste buds! Chuck Roast: Swap out short ribs for chuck roast for a similar flavor profile with a slightly different texture. This cut also does an excellent job absorbing the savory sauce! Mushroom Boost: Add sliced mushrooms during the vegetable sauté for an extra umami punch. These earthy gems pair beautifully with the rich sauce and tender beef. Celeriac Puree: Serve the ribs on a creamy celeriac puree instead of traditional mashed potatoes. This twist offers a unique flavor and a welcome change of texture. Spicy Kick: If you love heat, add a pinch of red pepper flakes while deglazing the pan with wine. A little spice can elevate the dish and give it a delightful zing! Vegetarian Style: Use hearty jackfruit or portobello mushrooms for an incredible vegetarian version. They absorb flavors wonderfully, making for a satisfying, rich dish. Balsamic Glaze: Drizzle balsamic reduction over the finished dish for a sweet and tangy contrast to the savory beef. It adds a sophisticated touch that impresses guests. BBQ Tenderness: For a comforting BBQ twist, smother the ribs in your favorite barbecue sauce during the final stages of cooking and finish in the oven for a caramelized glaze! Herb Forward: Experiment with fresh herbs like tarragon or sage to switch up the flavor spectrum. A fresh take can surprise and delight even the pickiest diners! If you’re in the mood for something different, consider trying my delicious Black Pepper Beef or the delightful Sticky Beef Noodles. Make Ahead Options These Melt-in-Your-Mouth Braised Beef Short Ribs are perfect for meal prep enthusiasts! You can season and sear the short ribs up to 24 hours in advance and store them in the refrigerator to enhance their flavor. Additionally, prepare the vegetable base (onions, carrots, celery, garlic, and tomato paste) up to 3 days ahead; simply refrigerate them in an airtight container. When you’re ready to enjoy your meal, just combine the ingredients in the Dutch oven as instructed, add the red wine and broth, and braise in the oven. This method saves time while ensuring your dish remains just as delicious and tender as if made fresh! What to Serve with Melt-in-Your-Mouth Braised Beef Short Ribs? The perfect meal deserves an equally delightful spread of accompaniments to enhance its comforting charm and elevate your dining experience. Creamy Mashed Potatoes: Silky and rich, these potatoes soak up the luscious sauce, making every bite a decadent experience. Buttery Polenta: The creamy texture of polenta adds a lovely base that complements the juicy short ribs while delivering a comforting flavor. Crusty Artisan Bread: Ideal for mopping up the savory red wine sauce, this bread adds a satisfying crunch that balances the tender meat. Sautéed Garlic Green Beans: Bright and crisp, the green beans introduce a fresh counterpoint to the richness of the beef ribs. Enjoy a refreshing Mixed Green Salad: Tossed with a tangy vinaigrette, this salad brightens your plate with vibrant colors and crunchy textures. The contrast will awaken your taste buds, making every bite memorable. Roasted Root Vegetables: Caramelized and slightly sweet, these hearty veggies bring earthy notes that harmonize beautifully with the dish’s savoriness. For the finishing touch, why not indulge in a Velvety Chocolate Mousse? This luxurious dessert rounds off a comforting meal with its rich flavors, leaving guests utterly content. Braised Beef Short Ribs Recipe FAQs What type of beef short ribs should I use? Absolutely! For the best flavor and tenderness, choose well-marbled beef short ribs. Look for ribs with a good amount of fat running through them, which will render down during cooking and create that luscious melt-in-your-mouth texture. How should I store leftover braised beef short ribs? Very simple! Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure they cool to room temperature before sealing. This way, they maintain their delicious flavor for your next meal! Can I freeze the braised beef short ribs? Yes, you can! To freeze, let the short ribs cool completely and then place them in freezer-safe containers with the sauce. They can last in the freezer for up to 3 months. For the best results, thaw overnight in the refrigerator before reheating. What can I substitute for red wine in this recipe? If you prefer not to use wine, you can increase the amount of beef broth and add a tablespoon of balsamic vinegar for a bit of acidity. This will still create a flavorful sauce without the alcohol, perfect for any gathering! How can I troubleshoot tough short ribs? If your short ribs turn out tough, don’t worry! They might just need more cooking time. Make sure they are cooked low and slow and check them at the 2½-hour mark; they should be fork-tender. If they’re not yet melting tender, cover and let them braise for an additional 30 minutes and check again. Are braised beef short ribs suitable for special diets? Yes! Braised beef short ribs are gluten-free and can be made suitable for various dietary needs. Just ensure you use gluten-free beef broth and serve them alongside gluten-free sides. It’s a wonderful dish everyone can enjoy! Tender and Flavorful Braised Beef Short Ribs for Cozy Nights Experience melt-in-your-mouth braised beef short ribs bathed in a rich red wine sauce, perfect for cozy dinners and special occasions. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 2 hours hrs 30 minutes minsResting Time 15 minutes minsTotal Time 3 hours hrs 15 minutes mins Servings: 4 ribsCourse: BeefCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Beef Ribs4 pounds Beef Short Ribs Choose well-marbled ribs for the best flavor and tenderness.For the Aromatics2 tablespoons Olive Oil Essential for searing the ribs to create a flavorful crust.1 large Onion Adds sweetness and depth.1 large Carrot Provides earthy sweetness.1 stalk Celery Introduces aromatic qualities.4 cloves Garlic Fresh garlic enhances savoriness.For the Sauce2 tablespoons Tomato Paste Enriches the sauce with umami depth.2 cups Red Wine (Cabernet Sauvignon or Merlot) Forms the sauce base.3 cups Beef Broth Enhances the sauce flavor.For the Herbs2 sprigs Fresh Rosemary Imparts fragrant herbal notes.2 sprigs Fresh Thyme Imparts fragrant herbal notes.2 Bay Leaves Adds depth; optional but recommended. Equipment Dutch oven Method Step-by-Step InstructionsPreheat your oven to 325°F (160°C).Season the beef short ribs generously with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat and sear the short ribs for 3–4 minutes on each side until golden brown.In the same Dutch oven, add diced onions, carrots, and celery. Sauté on medium heat for about 5 minutes until softened.Add minced garlic and tomato paste, cooking for another minute until aromatic and the paste darkens slightly.Pour in the red wine, scraping up the browned bits from the pot and simmer for about 5 minutes until thickened.Return the seared beef short ribs to the pot, pour in enough beef broth to cover, then add fresh rosemary, thyme, and bay leaves.Cover and transfer to the oven. Braise for 2½ to 3 hours until the meat easily pulls away from the bone.Remove the ribs, strain the sauce through a fine mesh sieve, and skim off excess fat. Drizzle the sauce over the ribs before serving. Nutrition Serving: 1ribsCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 1000IUVitamin C: 5mgCalcium: 50mgIron: 3mg NotesResting the ribs for about 15 minutes after cooking allows juices to redistribute, ensuring every bite is tender and juicy. Tried this recipe?Let us know how it was!
