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Few dishes embody ultimate comfort food like a pot of braised short ribs simmering away in a large Dutch oven.

Someone’s holding up a fork with a juicy piece of short rib and some onions over a pot of tasty stew.

Slowly cooked in a rich red wine sauce with garlic, tomato paste, and fresh herbs, the ribs become bone-tender and melt-in-your-mouth delicious. Whether you’re making this for a cozy Sunday dinner, a special occasion, or even as a holidaymain course, braised short ribs are the perfect way to impress with minimal effort.

Step-by-Step Instructions

Ingredients for beef stew spread out on a counter—short ribs, broth, wine, veggies, spices, herbs, tomato paste, and brown sugar.

Step One: Preheat your oven to 325 degrees

Raw beef short ribs on a plate, with bowls of brown sugar, pepper, some herbs, a liquid cup, and beef broth all around.

Step Two: Place an oven-safe pot on the stovetop over medium-high heat. Add 2 tbsp olive oil and allow it to heat up. Place the ribs in the pot, 2 or 3 at a time, and sear on all 4 sides. Work in batches and set the seared ones aside on a plate until done.

A pot of sizzling onions sits with beef broth, brown sugar, herbs, braised short ribs, and a measuring cup nearby.

Step Three: With all the ribs seared and set aside, add 1/2 yellow onion chopped to the pot over the same heat, stir in 1 tsp garlic, and cook until fragrant (2 minutes).

Someone stirs a pot of stew with onions and herbs, wooden spoon in hand. Braised short ribs and fresh veggies sit on the counter.

Step Four: Add 4 cups beef broth, 1 cup dry red wine, and 2 tbsp tomato paste and whisk to combine.

Step Five: Add all the seasonings: 1 tsp fresh thyme, 1 tsp fresh rosemary, 1/4 cup brown sugar, 1 tsp salt, and 1/2 tsp ground pepper.

Top-down view of a beef stew pot loaded with short ribs, meat chunks, carrots, celery, and a bay leaf in hearty broth.

Step Six: Carefully place the seared ribs back into the pot with the cooking broth. Top with 2 chopped carrots, 2 chopped celery ribs, and 2 bay leaves. Stir to combine.

Step Seven: Cover the pot with a lid and place it in the oven for 3 hours.

Step Eight: To serve, you can strain the sauce and remove the vegetables, making a smooth sauce, or you can serve it with the cooked veggies.

Serving Suggestions

Serve these braised short ribs over a starch like creamy mashed potatoes, ahomemade cheese ravioli, or mashed sweet potatoes. Add a side of greens to lighten it up, such as sautéed green beans, a Caesar salad, or crisp garden salad. Serve with a side of crusty artisan sourdough or warm dinner rolls to soak up all the juicy goodness!

The Chemistry of Braised Short Ribs

Braising is a two-step cooking method: first, sear the meat over high temperature to build flavor through the Maillard reaction, then cook it low and slow in a flavorful liquid. Short ribs are marbled with connective tissue that, when given enough time, breaks down into tender beef. Cooking in a mixture of beef broth, red wine, tomato paste, and aromatic vegetables transforms a tough cut of beef into fall-off-the-bone perfection.

Recipe Troubleshooting

Tough meat? This usually comes from not cooking long enough at a slower temperature.

Greasy sauce? Excess fat rises to the top of the braising liquid and should be skimmed off with a large spoon.

Watery sauce? Not reducing the cooking liquid leaves it thin instead of rich.

Burning during searing? Overcrowding the pan or using too high heat can burn the shirt ribs or leave bitter brown bits.

Lack of flavor? Skipping the key steps like searing, using dry red wine, or adding fresh herbs can leave the dish flat.

What’s the best wine to use? Cabernet, Sauvignon, Pinot Noir, or any dry red wine works as well.

How do I thicken the braising liquid? Cornstarch slurry or reducing further.

Seasonal Serving Suggestions

This recipe is perfect for fall nights when the weather is cool, but the vibes are oh-so-cozy. You can serve this even as a main dish for the Christmas season at dinner parties or small family gatherings. Not a fan of turkey? Make this for your Thanksgiving main and keep all the traditional sides the same. It is so easy for chilly days when you don’t want to cook, just slow cook and it’s ready!

Storage Tips

Store leftover short ribs in an airtight container in the fridge for up to 3 days. Reheat gently over medium-low heat.

Freezer- For longer storage, freeze in a freezer-safe container for up to 3 months.

Make Ahead- This dish is perfect for make-ahead holiday meals. In fact, braised short ribs often taste even better the next day as flavors meld. Chill overnight, skim off any solidified fat, then reheat on the stovetop or oven.

Recommended Products

Classic Beef Short Ribs in Red Wine Sauce

Braised short ribs are the epitome of comfort food meets elegance. With a little patience and the right cooking method, you’ll have tender beef, a rich sauce, and a dish that feels special enough for holidays, but cozy enough for a Sunday night. Whether you serve them over mashed potatoes or nestle them into a bowl of Parmesan polenta, this short ribs recipe is one you’ll come back to again and again.

Someone’s holding up a forkful of melt-in-your-mouth short rib over a hearty stew. Caption: Fall-Off-the-Bone Short Ribs.

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Someone’s holding up a fork with a juicy piece of short rib and some onions over a pot of tasty stew.

Slow Braised Short Ribs with Carrots & Celery

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Author: Madison Reid
Total Time: 3 hours 20 minutes
Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 6
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Melt-in-your-mouth braised short ribs simmered in red wine, beef broth, and herbs. This easy oven recipe delivers big flavor and fall-off-the-bone tenderness.

Ingredients 

  • 6 beef short ribs
  • 2 tbsp olive oil
  • 2 tbsp worcestershire sauce
  • 1/2 yellow onion diced
  • 1 tsp garlic minced
  • 1 cup dry red wine
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tsp fresh rosemary minced
  • 1 tsp fresh thyme minced
  • 1/4 cup brown sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 carrots chopped
  • 2 celery ribs chopped
  • 2 bay leaves

Instructions

  • Preheat your oven to 325 degrees
  • Place an oven-safe pot on the stovetop over medium-high heat. Add 2 tbsp olive oil and allow it to heat up. Place the ribs in the pot, 2 or 3 at a time, and sear on all 4 sides. Work in batches and set the seared ones aside on a plate until done.
  • With all the ribs seared and set aside, add 1/2 yellow onion chopped to the pot over the same heat, stir in 1 tsp garlic, and cook until fragrant (2 minutes).
  • Add 4 cups beef broth, 1 cup dry red wine, and 2 tbsp tomato paste and whisk to combine.
  • Add all the seasonings: 1 tsp fresh thyme, 1 tsp fresh rosemary, 1/4 cup brown sugar, 1 tsp salt, and 1/2 tsp ground pepper.
  • Carefully place the seared ribs back into the pot with the cooking broth. Top with 2 chopped carrots, 2 chopped celery ribs, and 2 bay leaves. Stir to combine.
  • Cover the pot with a lid and place it in the oven for 3 hours.
  • To serve, you can strain the sauce and remove the vegetables, making a smooth sauce, or you can serve it with the cooked veggies.

Nutrition

Calories: 145kcal Carbohydrates: 15g Protein: 3g Fat: 5g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Cholesterol: 1mg Sodium: 1118mg Potassium: 290mg Fiber: 1g Sugar: 11g Vitamin A: 3508IU Vitamin C: 5mg Calcium: 38mg Iron: 1mg
Course: Main Course
Cuisine: American

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