Name: Easy Braised Short Ribs
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: American
Ingredients: 3 lbs beef short ribs (bone-in); 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 cup red wine; 2 cups beef broth; 2 tablespoons olive oil; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; Salt and pepper to taste

I’ve always believed that a truly comforting meal doesn’t need to be complicated. That’s exactly what these Easy Braised Short Ribs are—a rich, slow-cooked, deeply savory dish that delivers restaurant-quality flavor with surprisingly little effort. When I serve this dish, especially over a mound of creamy mashed potatoes, I know I’m about to witness a table full of happy, satisfied faces.

The magic lies in the simplicity. A quick sear, a handful of aromatics, and a slow braise in the oven turn these humble short ribs into something unforgettable. It’s the kind of recipe I reach for when I want to impress without stress. Whether it’s a cozy winter evening or a special weekend dinner, this dish never lets me down.

Why You’ll Love This Easy Braised Short Ribs Recipe

This dish is the definition of comfort food—tender, fall-off-the-bone meat, rich and flavorful sauce, and minimal prep. It’s also incredibly versatile. You can make it ahead, reheat it beautifully, and pair it with just about any side. Plus, your kitchen will smell amazing as it simmers away.

What Cut of Meat Works Best for Braised Short Ribs?

You’ll want bone-in beef short ribs for this recipe. They have the perfect ratio of meat to fat, which makes them ideal for slow braising. The bone adds flavor and richness, while the marbled fat keeps the meat juicy and tender.

Options for Substitutions

If you can’t find short ribs, beef chuck roast cut into large chunks works as a solid alternative. For a slightly lighter version, try boneless short ribs, though you’ll lose some of that bone-in richness. Wine is often used in braises, but if you prefer to skip it, beef broth with a splash of balsamic vinegar can deliver depth without alcohol. And for aromatics, shallots can easily replace onions for a sweeter profile.

Ingredients for This Easy Braised Short Ribs Recipe

Beef short ribs (bone-in): The star of the dish, these bring rich, meaty flavor and become meltingly tender after a long braise.

Onion: Adds a deep, sweet-savory base to the braising liquid.

Carrots: Contribute sweetness and texture while also absorbing all the savory juices.

Celery: Offers subtle aromatic flavor and balances the richness of the meat.

Garlic: Brings warmth and depth to the overall flavor.

Tomato paste: Adds umami and a touch of acidity to round out the sauce.

Red wine: A key component that adds richness, depth, and complexity. It also helps tenderize the meat.

Beef broth: Enhances the beefy flavor and provides the liquid needed for a proper braise.

Olive oil: For searing the meat and sautéing the vegetables.

Fresh thyme & rosemary: Bring fragrant, earthy tones that infuse the entire dish during the long cook.

Salt & black pepper: Essential for seasoning the meat and building balanced flavor throughout.

Bay leaves: Subtle background flavor that supports the herbs.

Step 1: Sear the Short Ribs

Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, working in batches if necessary. This builds a rich, caramelized base for the flavor. Set the ribs aside.

Step 2: Sauté the Vegetables

In the same pot, add chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Add minced garlic and cook for another 1-2 minutes until fragrant.

Step 3: Add Tomato Paste and Deglaze

Stir in the tomato paste and let it cook for 2 minutes to deepen its flavor. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by about half, simmering for 8-10 minutes.

Step 4: Add Broth and Herbs

Return the seared short ribs to the pot. Add beef broth until the ribs are mostly submerged. Toss in fresh thyme, rosemary, and bay leaves.

Step 5: Braise Low and Slow

Cover the Dutch oven with a lid and transfer it to the oven. Braise for 2.5 to 3 hours, or until the meat is fall-apart tender and the sauce has thickened slightly. Halfway through, check the liquid level and add more broth if needed.

Step 6: Rest and Serve

Remove the pot from the oven. Let the short ribs rest for 10–15 minutes before serving. Skim off excess fat from the surface, discard the bay leaves and herb stems, and serve the ribs over mashed potatoes, polenta, or egg noodles, spooning the sauce generously on top.

How Long to Prepare the Easy Braised Short Ribs

Prep Time: The prep is simple and should take around 20 to 25 minutes. This includes trimming and seasoning the ribs, chopping the vegetables, and searing the meat. If you’re organized, you can even prep the veggies while the ribs are searing.

Cook Time: The magic happens in the oven. Once everything is combined in the Dutch oven, the ribs will need to braise for 2.5 to 3 hours at 325°F. This low-and-slow method ensures the meat becomes irresistibly tender and infused with flavor.

Tips for Perfect Easy Braised Short Ribs

Brown the ribs well: Don’t rush the searing process. A deep, golden crust means a more flavorful dish.
Reduce the wine properly: Letting it simmer down intensifies the richness and prevents a bitter or overly acidic sauce.
Use fresh herbs: Thyme and rosemary bring a much better aroma and taste when fresh.
Skim the fat: After cooking, always skim off any excess fat on top for a cleaner, more refined sauce.
Make it ahead: This dish actually tastes better the next day after the flavors have fully developed.

Watch Out for These Mistakes While Cooking

Using boneless short ribs only: While convenient, they won’t deliver the same depth of flavor as bone-in.
Crowding the pot during searing: This will steam the meat instead of browning it. Always work in batches.
Skipping the deglaze: The browned bits at the bottom of the pot add immense flavor—don’t leave them behind.
Undercooking: Don’t try to rush the braising. The ribs need the full time to become tender.
Not seasoning enough: Always taste and adjust seasoning before serving.

What to Serve With Easy Braised Short Ribs?

1. Creamy Mashed Potatoes

The classic pairing—perfectly buttery and soft, a natural base for the rich sauce.

2. Creamy Polenta

Another cozy, comforting starch that soaks up every drop of the braising liquid.

3. Garlic Butter Green Beans

A crisp, fresh counterbalance to the rich, slow-cooked meat.

4. Roasted Brussels Sprouts

Their caramelized edges and earthy bitterness work beautifully with the beef.

5. Crusty Artisan Bread

Ideal for scooping up leftover sauce—don’t let any go to waste!

Storage Instructions

Refrigeration: Once cooled, transfer the ribs and sauce to an airtight container. Store in the refrigerator for up to 4 days. The flavor continues to deepen with time, making leftovers even better.

Freezing: Braised short ribs freeze well. Place in freezer-safe containers or zip-top bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stove.

Reheating: Warm gently in a covered pot over medium-low heat until heated through. Add a splash of broth or water if the sauce thickened too much in storage.

Estimated Nutrition

(Per serving — based on 6 servings)

Calories: 560
Protein: 42g
Carbohydrates: 8g
Fat: 38g
Saturated Fat: 15g
Fiber: 1g
Sugar: 3g
Sodium: 480mg

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! In fact, it tastes even better the next day. Store in the fridge and reheat slowly to serve.

What can I use instead of red wine?

You can use more beef broth with a splash of balsamic vinegar or grape juice for acidity and depth.

Can I cook this in a slow cooker?

Absolutely. After searing the ribs and sautéing the veggies, transfer everything to a slow cooker and cook on low for 8 hours.

How do I know when the ribs are done?

The meat should be fall-off-the-bone tender. A fork should glide through easily.

Can I add potatoes or other vegetables to the pot?

Yes, root vegetables like potatoes, parsnips, or turnips can be added during the last hour of braising for a one-pot meal.

Conclusion

Easy Braised Short Ribs are the kind of recipe that never goes out of style. They bring bold flavor, melt-in-your-mouth texture, and a sense of comfort that can turn any meal into a special occasion. With just a few simple steps and a bit of patience, you’ll have a dish that rivals any restaurant’s version. It’s hearty, timeless, and always worth the wait.