Easy Braised Short Ribs Recipe : Ultimate Comfort Feast

Name: Easy Braised Short Ribs Recipe : Ultimate Comfort Feast
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 5 pounds beef short ribs; 2 tablespoons kosher salt; 2 teaspoons freshly cracked black pepper; 1 to 2 tablespoons neutral cooking oil; 2 medium yellow onions, chopped; 3 medium carrots, chopped; 6 garlic cloves, minced; 2 tablespoons tomato paste; 6 cups low-sodium beef broth; 2 thyme sprigs; 2 rosemary sprigs; 1/4 cup fresh parsley, finely chopped

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Braised Short Ribs turn a chilly evening or quiet Sunday dinner into something that feels extra comforting. As the beef slowly cooks, the kitchen fills with the deep aroma of red wine, garlic, herbs, and browned meat. I love the moment when a fork slides into the ribs with almost no effort, while that glossy sauce settles around every tender bite.
These braised short ribs are fall-apart tender and slow-cooked in a rich red wine and beef sauce with onions, carrots, garlic, and fresh herbs. With just 20 minutes of prep, this comforting dinner recipe is ideal for a cozy family meal or a special occasion.
Prep time: 20 minutes. Cook time: 2 hours 30 minutes. Total time: 2 hours 50 minutes. Serves: 6.

Why You’ll Love These Braised Short Ribs

Fall-Apart Tender Beef With a Rich, Savory Sauce

These Braised Short Ribs cook slowly until the connective tissue and collagen soften. As a result, the beef turns incredibly tender and pulls apart easily with a fork.
Meanwhile, red wine, beef broth, tomato paste, and vegetables create a deep, savory sauce. Fresh thyme and rosemary also add an earthy aroma without covering the rich beef flavor.

A Comforting Dinner That’s Worth the Slow Cook

Although the cooking time sounds long, the pot handles most of the work. You only need about 20 minutes to get everything ready.
Then, low heat does the rest. So, this recipe works beautifully for a relaxed weekend dinner, holiday meal, or cozy evening with family.

Braised Short Ribs ingredients with beef broth, carrots, onions, garlic and fresh herbs — Braised Short Ribs ingredients with beef broth, vegetables, garlic, tomato paste, and fresh herbs.

Ingredients for Braised Short Ribs

For these Braised Short Ribs, you will need 5 pounds beef short ribs, 2 tablespoons kosher salt, 2 teaspoons freshly cracked black pepper, 2 chopped yellow onions, 3 chopped carrots, and 6 minced garlic cloves.
Also, gather 2 tablespoons tomato paste, 2 cups red wine, 4 cups low-sodium beef broth, 2 thyme sprigs, 2 rosemary sprigs, and 1/4 cup finely chopped fresh parsley. You will also need a little neutral cooking oil for searing.

Choosing the Best Beef Short Ribs

Choose thick, meaty English-cut short ribs with plenty of marbling. Because that fat melts during cooking, it helps the meat stay juicy and rich.
However, skip ribs that look unusually lean. They can turn dry or tough during a long braise.

Red Wine, Beef Broth, Vegetables, and Fresh Herbs

Onions and carrots add gentle sweetness, while garlic and tomato paste build a savory base. Next, beef broth gives the sauce body.
Meanwhile, thyme and rosemary add fresh, woodsy notes. Finally, parsley brightens the finished dish.

Best Red Wine for Braising Short Ribs

Choose a bold red wine that you enjoy drinking. Cabernet Sauvignon works especially well because its deep flavor stands up to beef.
However, you do not need an expensive bottle. A good, straightforward dry red works nicely for Braised Short Ribs.

How to Make Braised Short Ribs

Season and Sear the Short Ribs

First, bring the ribs to room temperature. Then, pat them thoroughly dry and season every side with salt and black pepper.
Next, heat a little neutral oil in a large Dutch oven over medium-high heat. Sear the ribs for 1 to 2 minutes per side until they develop a dark brown crust. Then, move them to a plate.

Cook the Onions, Carrots, Garlic, and Tomato Paste

Reduce the heat if the pot gets too hot. Next, add the onions and carrots and cook them for 3 to 4 minutes.
Once they begin to soften, stir in the garlic and tomato paste. Then, cook everything for about 1 minute until the tomato paste smells rich and savory.

Braised Short Ribs carrots, onions, garlic and tomato paste cooking in a Dutch oven — Onions, carrots, garlic, and tomato paste form the savory base for Braised Short Ribs.

Deglaze the Pot and Reduce the Red Wine

Pour in the red wine. Then, scrape the flavorful browned bits from the bottom of the pot as the wine starts to simmer.
Next, simmer the wine uncovered for about 5 minutes. It should reduce by roughly half and develop a deeper flavor.

Add the Beef Broth and Herbs

Return the short ribs to the pot. Then, pour in the beef broth and add the thyme and rosemary.
The liquid will surround the meat as it cooks. Meanwhile, the herbs will gently perfume the sauce.

Braise Until Fall-Apart Tender

Cover the pot and reduce the heat to low. Then, gently cook the Braised Short Ribs for 2 to 2 1/2 hours.
Check the meat near the end. If a fork does not pull it apart easily, keep cooking until it reaches that soft, succulent texture.

Skim the Sauce and Finish With Fresh Parsley

Remove the thyme and rosemary sprigs. Next, skim excess fat from the surface of the sauce.
Finally, spoon the rich sauce over the ribs and scatter fresh parsley on top. The parsley adds freshness against the deeply savory beef.

Tips for Perfect Braised Short Ribs

Why Searing the Short Ribs Matters

Searing creates a deeply browned crust. More importantly, those browned bits add layers of flavor to the sauce.
So, avoid rushing this stage. Also, sear the ribs in batches if your pot feels crowded.

How to Know When Short Ribs Are Done

Time gives you a useful guide, but tenderness gives you the final answer. The meat should pull apart easily when you test it with a fork.
Therefore, cook the ribs longer if they still feel firm after 2 1/2 hours. Thick ribs sometimes need extra time.

How to Keep Braised Short Ribs Tender and Juicy

Keep the heat low after you cover the pot. A gentle braise gives collagen time to soften while the meat stays moist.
Also, choose well-marbled ribs and keep them nestled in the braising liquid. As a result, every bite stays juicy.

Braised Short Ribs Without Wine

How to Replace Red Wine With Beef Broth

You can make Braised Short Ribs without alcohol. Simply replace the 2 cups of red wine with another 2 cups of beef broth.
However, keep the reduction step. Simmer some broth after cooking the vegetables so the sauce develops a fuller taste.

Slow Cooker Braised Short Ribs

How to Adapt This Recipe for the Slow Cooker

First, sear the ribs on the stovetop. Then, cook the onions and carrots before adding the garlic and tomato paste.
Next, reduce the wine as directed. Transfer everything to your slow cooker, add the broth and herbs, and cook on low for 6 to 8 hours.

What to Serve With Braised Short Ribs

Mashed Potatoes, Sweet Potatoes, and Cauliflower

Creamy mashed potatoes make a natural partner because they catch every spoonful of sauce. Mashed sweet potatoes also add a pleasant sweetness.
Meanwhile, mashed cauliflower offers a lighter option. Each choice works well with the rich beef.

Roasted Vegetables and Other Easy Side Dishes

Roasted carrots and potatoes pair beautifully with Braised Short Ribs. Also, broccoli and Brussels sprouts bring a fresh contrast to the meal.
For more recipe ideas and kitchen inspiration, you can follow Kai Recipes on Pinterest and Facebook.

How to Store and Reheat Braised Short Ribs

Refrigerating Leftover Short Ribs

Store leftover ribs with some braising liquid in an airtight container. Then, refrigerate them for 4 to 5 days.
Keeping the meat with its sauce helps protect its moisture. In fact, the flavors often taste even deeper the next day.

How to Freeze Short Ribs and Braising Liquid

Freeze the cooked ribs in an airtight freezer container for up to 3 months. Also, add some braising liquid to keep the meat moist.
You can freeze extra braising liquid separately. Later, use it to add rich beef flavor to soups or sauces.

Best Way to Reheat Short Ribs Without Drying Them Out

Reheat Braised Short Ribs covered with some sauce over gentle heat on the stovetop. This method keeps the meat moist.
Alternatively, microwave them covered until hot. However, use shorter heating intervals so you do not overcook the beef.

Frequently Asked Questions

What is braised short rib?

A braised short rib is a beef short rib that you first sear over high heat and then cook slowly in liquid. As a result, the slow cooking softens collagen and connective tissue and creates very tender meat.

What kind of meat are braised short ribs?

Braised short ribs come from beef. For this recipe, thick English-cut ribs work especially well because they offer plenty of meat and rich marbling.

Are short ribs beef?

Yes, short ribs usually refer to beef ribs cut from areas such as the chuck, plate, rib, or brisket section. Therefore, they contain meat, fat, and connective tissue that respond beautifully to slow cooking.

How long should you braise beef short ribs for?

Braise beef short ribs for about 2 to 2 1/2 hours over low heat. However, use tenderness as your guide. Continue cooking if the beef does not pull apart easily with a fork.

More Such Recipes

Braised Short Ribs with rich beef sauce served over creamy mashed potatoes — Fall-apart Braised Short Ribs served over creamy mashed potatoes with carrots, herbs, and rich beef sauce.

Final Thoughts

Braised Short Ribs ask for a little patience, but the actual hands-on work stays simple. First, you build flavor with a good sear. Then, wine, broth, vegetables, and herbs slowly turn into a rich sauce while the beef becomes fork tender.
So, serve these ribs over something creamy, spoon plenty of sauce on top, and bring the whole pot to the table. It is the kind of warm dinner that makes lingering over one more bite feel completely reasonable.

Nutrition facts per serving: 592 calories, 11 g carbohydrates, 48 g protein, 32 g fat, 13 g saturated fat, 2 g polyunsaturated fat, 14 g monounsaturated fat, 0.03 g trans fat, 145 mg cholesterol, 3,280 mg sodium, 1,262 mg potassium, 2 g fiber, 4 g sugar, 5,419 IU vitamin A, 10 mg vitamin C, 70 mg calcium, and 6 mg iron.

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