Braised short ribs are the ultimate comfort food, showcasing tender, fall-off-the-bone beef bathed in a rich, flavorful sauce. This dish is perfect for cozy dinners, celebrations, or when you want to impress guests without much fuss. I’ve made this recipe countless times, and each experience only reaffirms why these ribs are a sought-after favorite. The magic happens as the meat slowly cooks, infusing with aromatic vegetables, wine, and herbs, creating a delightful meal that warms the soul.

Why you’ll love this dish

This braised short ribs recipe is not just about great flavor; it’s about heartwarming satisfaction. Why make it? For starters, the low and slow cooking method allows the flavors to deepen, making it an exceptional dish for family gatherings or when you want a special meal without being chained to the kitchen. You can prepare it ahead of time, allowing your guests to enjoy the fragrant aroma wafting through your home while you spend time catching up.

"Absolutely divine! I served these ribs at a family gathering, and everyone was raving about them. The meat just melted in your mouth!"

How this recipe comes together

Making braised short ribs involves several straightforward steps, but the delightful outcome is absolutely worth every minute spent. You will start by searing the meat to create a flavorful crust, then sautéing vegetables to build the base of your sauce. After combining everything with broth, wine, and spices, you simply let it braise in the oven until the meat is tender. The process is easy enough for a weeknight dinner but impressive enough for a special occasion.

What you’ll need

To prepare these mouthwatering short ribs, gather the following ingredients:

• 4-6 bone-in beef short ribs (about 2-3 lbs)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup red wine (preferably dry, like Cabernet Sauvignon)
• 4 cups beef broth (or stock)
• 1 tablespoon tomato paste
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar (optional for extra depth of flavor)
• 1 tablespoon butter (optional, for finishing)

Feel free to swap the red wine with more beef broth if you’d prefer to skip alcohol or try different herbs according to your preference.