Beef short ribs are one of the most luxurious, rich, and deeply satisfying beef cuts, known for their marbled texture and intense flavor that develops beautifully through slow cooking. Whether you braise them in wine, slow-roast them in the oven, or cook them low and slow on the stovetop, beef short ribs transform into tender, fall-off-the-bone perfection when given the proper care and time.

This dish is ideal for special occasions, cozy weekends, or any time you want to create an impressive, comforting meal. In this detailed Beef Short Ribs Recipe, you’ll learn how to select the right ribs, build a rich sauce, master braising techniques, and troubleshoot common issues.

Why Beef Short Ribs Can Go Wrong: Common Pitfalls and How to Avoid Them

Beef short ribs can be incredibly rewarding, but there are a few ways things can go off track:

Tough ribs: Usually caused by not cooking them long enough.
Greasy sauce: Can happen if you don’t skim the fat or use excessively fatty ribs.
Flat flavor: Results from skipping the browning step or under-seasoning.
Watery sauce: Comes from insufficient reduction or too much added liquid.

Keys to Success:

Use bone-in, English-cut short ribs for the most tender, flavorful results.
Brown the ribs thoroughly to develop depth.
Braise slowly for at least 3 hours.
Skim fat periodically for a silky, balanced sauce.
Finish with fresh herbs or a splash of acidity (like balsamic or lemon) to lift the richness.

Choosing the Best Ingredients for Beef Short Ribs

Beef Selection

Bone-In English-Cut Short Ribs: Thick, meaty, and perfect for braising.
Flanken-Cut Ribs: Better for grilling or quicker cooking methods.
Look for: Meaty ribs with good marbling but not excessive fat.

Braising Liquid

Red Wine: Provides depth and complexity.
Beef Broth: Balances the sauce and supports the beefy flavor.
Tomato Paste: Adds body and umami.
Aromatics: Onions, carrots, celery, garlic, and fresh herbs like thyme, rosemary, and bay leaves.

Essential Equipment

Large Dutch oven or heavy ovenproof pot: Best for even heat distribution and long braises.
Tongs: For safely flipping ribs.
Fine mesh strainer (optional): For creating a smooth sauce.

If you plan to make braised dishes often, a heavy Dutch oven is a worthwhile investment.

Smart Preparation Tips

Preparation Timeline:

Active cooking: ~30-40 minutes
Braising: 3-4 hours

Make-Ahead Tips:

Braised short ribs taste even better the next day.
You can fully cook the dish, refrigerate overnight, skim solidified fat, and gently reheat before serving.

Flavor Variations and Customizations

Red Wine Braise: Classic choice with rich flavor.
Beer Braise: Use a dark stout for malty depth.
Asian-Inspired: Swap wine for soy sauce, ginger, star anise, and a touch of brown sugar.
Spicy Version: Add chipotle peppers in adobo or chili paste to the braising liquid.

Serving Suggestions:

Creamy mashed potatoes
Creamy polenta
Pappardelle pasta
Roasted root vegetables
Crusty bread for sauce soaking

Common Mistakes and How to Fix Them

Tough Ribs: They simply need more time. Keep braising until they’re fork-tender.
Thin Sauce: Simmer uncovered at the end to reduce.
Greasy Sauce: Skim fat during cooking or refrigerate and remove solid fat.
Flat Flavor: Deglaze with wine after searing, use fresh herbs, and season carefully throughout.

Storage, Freezing, and Reheating Tips

Storage: Keeps in the fridge for up to 4 days. Flavor improves overnight.
Freezing: Freezes well for up to 3 months. Freeze ribs and sauce together.
Reheating: Gently reheat on the stove or in the oven at 325°F (165°C) until warmed through. Add a splash of broth if needed.

Braised Beef Short Ribs Recipe

Ingredients

For the Ribs:

4-5 bone-in beef short ribs (about 3-4 pounds)
Salt and black pepper, to taste
2 tablespoons olive oil

For the Braising Liquid:

1 large onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

For Garnish:

Fresh parsley
Lemon zest (optional)

Step-by-Step Instructions

Step 1: Brown the Short Ribs

Preheat oven to 325°F (165°C).
Season short ribs generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear ribs on all sides until deeply browned, about 10-12 minutes total. Remove and set aside.

Step 2: Sauté Aromatics

In the same pot, sauté onions, carrots, and celery for about 7-10 minutes until softened and slightly caramelized.
Stir in garlic and tomato paste; cook for 2 minutes until fragrant.

Step 3: Deglaze and Build the Braise

Pour in red wine, scraping up browned bits from the bottom.
Simmer for 5 minutes to reduce slightly.
Add beef broth, thyme, rosemary, and bay leaves.
Return short ribs to the pot, ensuring they are mostly submerged.

Step 4: Braise Low and Slow

Cover and braise in the oven for 3-4 hours, turning ribs halfway through.
Ribs should be fork-tender and nearly falling off the bone.

Step 5: Finish the Sauce

Remove ribs and set aside.
Skim excess fat from the surface.
Simmer sauce on the stove to reduce and thicken if needed.
Strain sauce for a smoother consistency if desired.
Adjust seasoning with salt and pepper.

Step 6: Serve

Serve short ribs over mashed potatoes, polenta, or pasta.
Spoon sauce generously over ribs.
Garnish with fresh parsley and a touch of lemon zest for brightness.

Serving Suggestions

Classic: Over creamy mashed potatoes with sautéed greens.
With Polenta: Soft, buttery polenta complements the rich sauce.
With Pasta: Spoon over wide noodles like pappardelle.
With Sides: Roasted carrots, Brussels sprouts, or a simple green salad.

Beef Short Ribs Variations: Red Wine vs. Beer vs. Asian-Inspired

Feature	Red Wine Braise	Beer Braise	Asian-Inspired Braise
Flavor Profile	Deep, classic, savory	Malty, rich, slightly bitter	Savory, sweet, aromatic
Cooking Liquid	Red wine, beef broth	Dark beer, beef broth	Soy sauce, ginger, broth
Common Sides	Potatoes, polenta	Potatoes, roasted veggies	Rice, sautéed greens

FAQs and Troubleshooting

Can I make beef short ribs in a slow cooker?
Yes. Brown ribs and sauté aromatics first, then transfer to a slow cooker and cook on low for 8-9 hours.

Can I use boneless short ribs?
Yes, but bone-in gives better flavor and presentation.

What’s the best wine to use?
Cabernet Sauvignon, Merlot, Shiraz, or any dry red with good body.

Can I make it without wine?
Yes. Substitute with additional beef broth and a splash of balsamic vinegar or tomato juice for acidity.

Can I freeze leftovers?
Absolutely. Freeze in sauce for up to 3 months.

Final Thoughts

Beef short ribs are one of the most rewarding cuts of beef when cooked properly—rich, deeply flavored, and so tender they fall off the bone. Whether you’re serving them for a holiday meal, a cozy dinner, or a special occasion, this dish always impresses.

By following this detailed, step-by-step recipe, you’ll master the art of braising and create restaurant-quality beef short ribs at home. Paired with creamy sides, fresh herbs, and a perfectly reduced sauce, this is the kind of dish that lingers in your memory long after the last bite.