There’s something undeniably comforting about walking into a kitchen filled with the aroma of slowly braising meat. This recipe for braised short ribs is a family favorite for a reason. The rich, savory scent fills the house, promising a meal that’s both elegant and deeply satisfying. We first tried this recipe on a chilly autumn evening, and it was an instant hit. The short ribs, cooked in a luscious red wine sauce until they’re practically meltingly tender, paired perfectly with creamy mashed potatoes. What I especially love about this recipe is its simplicity – everything cooks together in one pot, minimizing cleanup and maximizing flavor. From browning the ribs to simmering them in that incredible sauce, the process is straightforward and rewarding. It’s the kind of dish that feels special enough for a weekend dinner party yet easy enough to make on a cozy weeknight at home. If you’re looking for a recipe that will impress your family and friends with minimal fuss, these one-pot braised short ribs are absolutely it. Get ready for rave reviews and requests for seconds (and thirds!).

Ingredients

This braised short ribs recipe relies on simple, high-quality ingredients to create a deeply flavorful and comforting dish. Each ingredient plays a crucial role in building the rich, savory profile that makes this meal so irresistible. Let’s delve into each component:

3 Tablespoons Olive Oil: Olive oil is the foundation for browning the short ribs and sautéing the vegetables. Its moderate smoke point and subtle fruity flavor make it an excellent choice for this recipe. Opt for a good quality extra virgin olive oil for the best flavor, but a regular olive oil will also work perfectly well. The oil helps to conduct heat evenly in the Dutch oven, ensuring proper browning and preventing sticking. You’ll use it in stages – initially for sautéing the vegetables and then again for searing the short ribs to golden perfection.
1 Yellow Onion, Diced: Onions are aromatic building blocks in countless savory dishes, and braised short ribs are no exception. Yellow onions are favored for their balanced flavor profile – they’re not too sharp and not too sweet, making them versatile and ideal for long cooking times. Dicing the onion ensures it cooks down evenly and releases its sweetness into the sauce, contributing to the depth and complexity of the braise. As they sauté in the olive oil, they become translucent and fragrant, forming the aromatic base for the entire dish.
3 Carrots, Chopped: Carrots add sweetness, color, and subtle earthy notes to the braising liquid. Chopping them into roughly equal pieces ensures they cook evenly alongside the onions and short ribs. As they braise, the carrots soften and release their natural sugars, which caramelize slightly and contribute to the rich, slightly sweet undertones in the final sauce. Don’t be tempted to skip the carrots – they are essential for adding both flavor and textural interest to the braise. You can use regular carrots or even baby carrots, just make sure they are peeled and chopped into similar sizes.
8 Whole Beef Short Ribs, Bone-In: The star of the show! Bone-in beef short ribs are crucial for this recipe. The bone marrow and connective tissue within the ribs slowly break down during the braising process, enriching the sauce with incredible flavor and giving the meat its signature melt-in-your-mouth tenderness. Look for meaty short ribs with good marbling for the best results. “English cut” short ribs are typically used for braising and are readily available at most grocery stores. The bone-in aspect is non-negotiable for this recipe; it’s where much of the flavor and richness comes from. Don’t be afraid of the fat – it renders down beautifully, adding to the unctuousness of the braise.
Salt and Pepper, to Taste: Simple yet essential. Salt and pepper are the foundational seasonings that enhance the natural flavors of all the ingredients. Season the short ribs generously with salt and pepper before browning them – this helps to create a flavorful crust and season the meat from the inside out. Don’t be shy with the seasoning; braising is a long cooking process, and you’ll need to season adequately to ensure the flavors are robust. Freshly ground black pepper is always preferred for its brighter, more aromatic flavor compared to pre-ground pepper. You’ll also season the braising liquid later, so taste and adjust as needed.
1/4 Cup All-Purpose Flour: Flour serves two important purposes in this recipe. First, dredging the short ribs in flour before searing helps to create a beautiful brown crust. This crust not only adds flavor but also helps to seal in the juices of the meat. Second, the flour acts as a subtle thickening agent for the braising liquid as it cooks down. It contributes to the rich, gravy-like consistency of the sauce without making it overly starchy. Ensure you coat the short ribs evenly with flour for consistent browning. You can use gluten-free all-purpose flour blend if needed, but regular all-purpose flour works best for this recipe.
1 Cup Dry Red Wine (Such as Cote du Rhone or Pinot Noir): Red wine is a key flavor component in braised short ribs, adding depth, acidity, and complexity to the sauce. A dry red wine is essential – avoid sweet or overly fruity wines. Cote du Rhone and Pinot Noir are excellent suggestions as they are medium-bodied, fruit-forward, and have earthy undertones that complement beef beautifully. Other good options include Merlot, Cabernet Sauvignon, or Chianti. The wine is used to deglaze the pan after searing the short ribs, lifting up all those flavorful browned bits from the bottom and incorporating them into the sauce. The alcohol cooks off during the braising process, leaving behind the rich, concentrated flavors of the wine. Don’t use cooking wine – opt for a bottle you would actually enjoy drinking.
2 1/2 Cups Low-Sodium Beef Broth: Beef broth forms the liquid base of the braising liquid. Using low-sodium broth is crucial because you can control the salt level more precisely. You can always add more salt later, but you can’t take it away if the broth is already too salty. Choose a good quality beef broth for the best flavor. Homemade beef broth is ideal if you have the time, but a good store-bought brand will also work well. The broth provides moisture for the braising process and contributes to the overall savory flavor profile of the sauce.
2 Tablespoons Tomato Paste: Tomato paste is a concentrated form of tomatoes that adds richness, umami, and a touch of acidity to the braising sauce. It deepens the color of the sauce and contributes to its overall complexity. A little tomato paste goes a long way – just two tablespoons are enough to make a noticeable difference. Look for tomato paste in a tube for easy measuring and storage. It’s added to the braising liquid along with the beef broth and red wine, creating a flavorful foundation for the short ribs to simmer in.
2 Sprigs Fresh Thyme: Fresh thyme adds a delicate, earthy, and slightly lemony aroma to the braise. The woody stems hold the leaves together during the long cooking process, making them easy to remove later. Thyme is a classic herb pairing with beef and red wine, complementing the richness of the short ribs beautifully. You can use dried thyme if fresh isn’t available, but fresh thyme has a brighter, more vibrant flavor. If using dried thyme, use about 1 teaspoon and add it earlier in the cooking process to allow it to rehydrate and release its flavor.
2 Sprigs Fresh Rosemary: Fresh rosemary contributes a robust, piney, and slightly peppery aroma to the braise. Like thyme, rosemary pairs wonderfully with beef and red wine, adding another layer of complexity to the flavor profile. The sprigs are added whole to the braising liquid and removed before serving. Rosemary can be quite strong, so two sprigs are usually sufficient. If using dried rosemary, use about 1 teaspoon and add it earlier in the cooking process. The combination of thyme and rosemary creates a classic and aromatic herb blend that elevates the braised short ribs to another level.

Instructions

Follow these step-by-step instructions to create perfectly braised short ribs that are tender, flavorful, and cooked to perfection in just one pot:

Preheat Oven to 350 Degrees F (175 Degrees C): Preheating the oven is the first crucial step. Braising is a combination cooking method that starts with searing on the stovetop and finishes with slow cooking in the oven. Setting the oven to 350°F (175°C) ensures a consistent and gentle heat for braising the short ribs, allowing them to become incredibly tender without drying out. Make sure your oven is fully preheated before placing the Dutch oven inside for optimal cooking results.
Sauté Vegetables: In a large Dutch oven or oven-safe pot with a lid, heat one tablespoon of olive oil over medium-high heat. Once the oil is shimmering and hot, add the diced yellow onion and chopped carrots. Cook for about 5-7 minutes, stirring frequently, until the onions become translucent and softened and the carrots are slightly tender. This step is important for developing the flavor base of the braise. Sautéing the vegetables first releases their sweetness and aromas, which will infuse the entire dish. Make sure to stir constantly to prevent burning and ensure even cooking. Once softened, remove the vegetables from the pot and set them aside on a plate. Don’t clean the pot yet – those browned bits left behind are packed with flavor and will be incorporated into the sauce later.
Prepare and Sear Short Ribs: Season the beef short ribs generously on all sides with salt and freshly ground black pepper. Don’t be shy with the seasoning – this is your opportunity to season the meat directly before it braises. Next, coat the seasoned short ribs on all sides with all-purpose flour. This can be done by placing the flour in a shallow dish and dredging each rib individually, shaking off any excess flour. The flour coating will help create a beautiful brown crust when searing and will also contribute to thickening the braising sauce. Add the remaining 2 tablespoons of olive oil to the Dutch oven and increase the heat to high. Once the oil is hot and shimmering (almost smoking slightly), carefully add the floured short ribs to the pot in a single layer. You may need to work in batches to avoid overcrowding the pot, which can steam the ribs instead of searing them. Sear the short ribs on all sides, about 45 seconds to 1 minute per side, until they are deeply browned. This searing step is crucial for developing rich, complex flavors. The Maillard reaction, which occurs when meat is browned at high heat, creates hundreds of flavor compounds that are essential for a delicious braise. Don’t move the ribs around too much while searing; allow them to sit undisturbed in the hot oil to develop a good crust. Once browned on all sides, remove the short ribs from the pot and set them aside on the same plate as the vegetables.
Deglaze the Pan: With the short ribs and vegetables removed, it’s time to deglaze the pan. This step is vital for capturing all those flavorful browned bits (fond) stuck to the bottom of the Dutch oven. Pour the cup of dry red wine into the hot pot. Using a wooden spoon or spatula, scrape the bottom of the pot vigorously to release all the browned bits of flavor. The wine will sizzle and bubble as it lifts the fond from the bottom. Bring the wine to a boil and cook for about 2 minutes, allowing the alcohol to evaporate slightly and the wine to reduce and concentrate its flavors. This deglazing process is essential for creating a rich and flavorful braising sauce.
Create Braising Liquid: After deglazing, add the beef broth, salt, and freshly ground black pepper to the pot. Stir in the tomato paste until it is fully dissolved into the liquid. Taste the broth and adjust the seasonings as needed. Remember that the flavors will concentrate as the braise cooks down, so don’t be afraid to season generously at this stage. The braising liquid should be flavorful and well-seasoned before you add the short ribs.
Combine Ingredients and Braise: Add the seared short ribs and the sautéed vegetables back into the Dutch oven, nestling the ribs into the braising liquid. Place the whole sprigs of fresh thyme and rosemary on top of the ribs, allowing their flavors to infuse the braise as it cooks. Make sure the liquid comes about halfway up the sides of the short ribs; you want them to be mostly submerged but not completely drowned.
Braise in the Oven: Cover the Dutch oven tightly with its lid. This is crucial for braising, as it traps the steam and moisture inside, ensuring the short ribs cook in a humid environment and become incredibly tender. Place the covered Dutch oven into the preheated oven and cook at 350°F (175°C) for 2 hours. After 2 hours, reduce the oven heat to 325°F (160°C) and continue to cook for an additional 30 to 45 minutes, or until the short ribs are very tender and nearly falling off the bone. The total braising time can vary depending on the size and thickness of your short ribs, so it’s important to check for tenderness. The meat should easily pull apart with a fork. Braising is a slow and low cooking method, so patience is key. Resist the urge to open the lid frequently during cooking, as this will release steam and prolong the cooking time.
Rest and Skim Fat: Once the short ribs are tender, remove the Dutch oven from the oven and allow it to rest for 20 minutes with the lid on. Resting is an important step for allowing the juices to redistribute throughout the meat, resulting in more tender and flavorful short ribs. Before serving, use a spoon to skim off any excess fat that has risen to the top of the braising liquid. While some fat is desirable for flavor, too much can make the sauce greasy. Skimming the fat will result in a cleaner and more appealing sauce.
Serve and Enjoy: Remove the sprigs of thyme and rosemary from the Dutch oven. Serve the braised short ribs hot over creamy mashed potatoes. Spoon a generous amount of the rich gravy from the pot over the ribs and mashed potatoes. The braising liquid has now transformed into a luscious, flavorful sauce that perfectly complements the tender short ribs. Garnish with fresh parsley or thyme, if desired. Enjoy your incredibly tender and delicious one-pot braised short ribs!
Store Leftovers: Store any leftover braised short ribs in a sealed container in the refrigerator for 3-4 days, depending on the freshness of your ingredients. The flavors often deepen and improve even further overnight. Reheat gently on the stovetop or in the oven until heated through.

Nutrition Facts

This recipe for braised short ribs yields approximately 4 servings. Please note that nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Servings: 4
Calories per Serving (estimated): 347

This calorie count is an estimation and primarily reflects the short ribs and braising sauce. It does not include the mashed potatoes or any other side dishes you may serve with the ribs. Keep in mind that braised short ribs are a rich and flavorful dish, and while they offer protein and some nutrients from the vegetables and herbs, they are also relatively high in fat due to the nature of short ribs. Enjoy in moderation as part of a balanced diet. For a more precise nutritional breakdown, you can use online nutritional calculators and input the specific brands and quantities of ingredients you use.

Preparation Time

The total time to make these braised short ribs is approximately 3 hours, with active preparation time being around 20 minutes and the majority of the time spent braising in the oven.

Prep Time: 20 minutes
Cook Time: 2 hours 40 minutes
Total Time: 3 hours

The prep time mainly involves chopping the vegetables, seasoning and flouring the short ribs, and gathering the other ingredients. The cook time is primarily hands-off, as the short ribs braise slowly in the oven, allowing you to focus on other tasks or simply relax while the delicious aroma fills your kitchen. While 3 hours might seem like a long time, the majority of it is passive cooking time, and the incredible flavor and tenderness of the final dish are well worth the wait.

How to Serve Braised Short Ribs

Braised short ribs are incredibly versatile and can be served with a variety of accompaniments. Here are some delicious serving suggestions:

Classic Mashed Potatoes: The quintessential pairing for braised short ribs! Creamy, buttery mashed potatoes provide the perfect starchy base to soak up the rich red wine sauce and complement the tender, savory ribs. Consider adding roasted garlic or herbs to your mashed potatoes for extra flavor.
Creamy Polenta: If you’re looking for a change from mashed potatoes, creamy polenta is an excellent alternative. Its slightly nutty flavor and smooth texture work beautifully with the braised short ribs and sauce.
Cheesy Grits: Similar to polenta, cheesy grits offer a comforting and flavorful base for the ribs. Use stone-ground grits for the best texture and flavor, and don’t skimp on the cheese!
Roasted Root Vegetables: For a lighter and more vegetable-forward side dish, roasted root vegetables like carrots, parsnips, potatoes, and sweet potatoes are a great choice. Their sweetness and earthy flavors complement the richness of the short ribs.
Green Salad with Vinaigrette: A simple green salad with a bright vinaigrette provides a refreshing contrast to the rich and savory braised short ribs. The acidity of the vinaigrette cuts through the richness of the dish and cleanses the palate.
Crusty Bread: Don’t forget crusty bread for soaking up every last bit of that delicious red wine sauce! A baguette, sourdough, or ciabatta would all be excellent choices.
Garnish: Garnish your braised short ribs with fresh parsley, thyme sprigs, or a sprinkle of gremolata (a mixture of lemon zest, parsley, and garlic) for a touch of freshness and visual appeal.

Additional Tips for Perfect Braised Short Ribs

To ensure your braised short ribs are a resounding success, keep these helpful tips in mind:

Don’t Skip the Searing: Searing the short ribs is not just about aesthetics; it’s crucial for flavor development. The browning process creates deep, complex flavors that are essential to the richness of the braise. Make sure your pot and oil are hot enough before adding the ribs, and don’t overcrowd the pot. Sear in batches if necessary to achieve a good brown crust on all sides.
Choose the Right Wine: The red wine you choose will significantly impact the flavor of the braising sauce. Opt for a dry, medium-bodied red wine like Cote du Rhone, Pinot Noir, Merlot, or Cabernet Sauvignon. Avoid sweet or overly fruity wines. Use a wine that you would enjoy drinking – if you wouldn’t drink it, you probably won’t want to cook with it.
Use Low-Sodium Broth: Using low-sodium beef broth allows you to control the salt level of the dish more precisely. You can always add more salt to taste, but you can’t remove it if the broth is already too salty.
Braise Low and Slow: Patience is key when braising short ribs. The long, slow braising process is what makes them incredibly tender and flavorful. Resist the urge to rush the cooking process or increase the oven temperature. Braising at 350°F (175°C) and then reducing to 325°F (160°C) ensures gentle cooking and prevents the meat from becoming tough.
Rest Before Serving: Allowing the braised short ribs to rest for 20 minutes after removing them from the oven is crucial for juicy and tender meat. Resting allows the juices to redistribute throughout the meat, resulting in a more flavorful and succulent final product. Don’t skip this important step!

Frequently Asked Questions (FAQ)

Here are some common questions related to making braised short ribs, focusing on ingredients:

Q1: Can I substitute a different type of red wine?

A: Yes, you can definitely substitute other dry red wines for Cote du Rhone or Pinot Noir. Good alternatives include Merlot, Cabernet Sauvignon, Chianti, or a dry red blend. The key is to choose a dry, medium-bodied red wine that you enjoy drinking. Avoid sweet or overly fruity wines like Beaujolais Nouveau or Zinfandel, as they may not provide the depth of flavor needed for braising beef.

Q2: Can I use bone-in beef chuck roast instead of short ribs?

A: While you can technically braise beef chuck roast, it’s not a direct substitute for short ribs in this recipe. Short ribs have a higher fat content and more connective tissue, which renders down during braising to create a richer sauce and more tender meat. Beef chuck roast can be used in braises, but it may result in a slightly different texture and flavor profile. If using chuck roast, ensure it’s bone-in for added flavor and braise it until it’s fork-tender, which may take slightly longer than short ribs.

Q3: I don’t have fresh thyme and rosemary, can I use dried herbs?

A: Yes, you can use dried thyme and rosemary if fresh herbs are not available. However, fresh herbs generally have a brighter and more vibrant flavor. If using dried herbs, use approximately 1 teaspoon of each (dried thyme and dried rosemary) for this recipe. Add the dried herbs earlier in the cooking process, such as when you add the beef broth, to allow them to rehydrate and release their flavor fully. Keep in mind that dried herbs are more concentrated in flavor than fresh herbs, so use a smaller quantity.

Q4: Can I use vegetable broth instead of beef broth?

A: While you can use vegetable broth as a substitute for beef broth, it will alter the flavor profile of the braised short ribs. Beef broth provides a richer, more savory, and meaty flavor that is characteristic of classic braised short ribs. Vegetable broth will result in a lighter, less intensely beefy flavor. For the most authentic and robust flavor, beef broth is highly recommended. If you must use vegetable broth, consider using a high-quality, low-sodium vegetable broth and perhaps adding a tablespoon of beef bouillon paste to enhance the savory notes.

Q5: Are there any vegetable substitutions for onions and carrots?

A: Yes, while onions and carrots are classic braising vegetables, you can make substitutions. Celery is a common addition to braises and would work well in place of or in addition to carrots. Leeks can be used instead of or alongside onions for a milder, slightly sweeter onion flavor. For a richer flavor, consider adding mushrooms, such as cremini or shiitake, to the braise. Root vegetables like parsnips or turnips could also be added for different flavor notes. However, onions and carrots provide a foundational sweetness and aromatic base that is generally preferred for braised short ribs.