Braised Short Ribs

The first time I made red wine braised short ribs at home, I was skeptical. Could I really recreate that fall-off-the-bone tenderness and rich flavor I’d enjoyed at upscale restaurants? As the Dutch oven worked its magic in my kitchen, the aroma of wine, beef, and herbs filled every corner of my home. When I finally lifted the lid after hours of patient waiting, I knew I’d discovered something special. The meat wasn’t just tender—it practically melted when touched with a fork. That evening, as my family fell silent around the dinner table (always the sign of a truly exceptional meal), I realized this would become our new special occasion tradition.

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Braised Beef Short Ribs Are the Ultimate Comfort Food

These braised beef short ribs combine the rich marbling you love from rib steaks with a chuck roast’s deep, beefy flavor. They’re succulent, decadent, and absolutely worth the wait. Best of all, they’re surprisingly simple to prepare in your kitchen.

What You’ll Need

Equipment

• Dutch oven or heavy-bottomed oven-safe pot with lid
• Tongs for turning the meat
• Wooden spoon for deglazing
• Strainer
• Large bowl

Ingredients

• Vegetable oil – Creates a base for browning the meat and vegetables, adding richness to the final dish
• Beef short ribs – The star ingredient that becomes tender and succulent after slow cooking, offering rich flavor and texture
• White onion – Provides aromatic sweetness and depth to the braising liquid
• Celery – Adds subtle earthy notes and aromatic complexity to the sauce
• Carrots – Contributes natural sweetness and color to balance the richness of the meat
• Garlic – Delivers essential savory notes that enhance the overall flavor profile
• Dry red wine – Provides acidity to tenderize the meat and depth of flavor to the sauce
• Bay leaves – Imparts subtle herbal notes that complement the beef
• Chicken broth – Creates the liquid base for braising while adding savory depth

Ingredient Notes

Ribs: Look for the meatiest, thickest ones available as they have a tendency to shrink a bit once braised.

Wine: No need to use an expensive wine to make red wine braised short ribs. You won’t be able to tell the difference if you make this with a discount end-of-bin $10 bottle or a $50 bottle.

Non-Alcoholic Option: Replace the red wine with 1 additional cup of broth, 2 cups of water, and 1 tablespoon of Worcestershire sauce.

How to Make Braised Short Ribs

This is a simple, no-fuss braised short ribs Dutch oven recipe, yet these ribs turn out amazing! You really can’t go wrong making the best braised short ribs if you follow these easy instructions:

1. Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. When the oil is hot, add the short ribs and brown on all sides. Do not crowd the pan and brown the ribs in 2 or 3 batches if necessary.

3. Remove the browned ribs from the pot and set them aside.
4. Add the onions, celery, carrots, and garlic to the pan and cook until they begin to soften and caramelize. Remove the vegetables from the pot.

5. Deglaze the pot with red wine, scraping the browned bits from the bottom of the pot with a spoon.
6. Cook the red wine until it is reduced and beginning to thicken.
7. Add the vegetables, ribs, bay leaves, and chicken broth.

8. Cover the pot with a lid.
9. Cook the short ribs for approximately 2½ hours in the braising liquid in a 350°F oven.
10. Strain liquid from the ribs and vegetables into a bowl. Set the ribs and vegetables aside.
11. Return the liquid to the pot and place it over medium-high heat.
12. Skim off the excess fat and cook until the liquid is reduced by half.
13. Return the vegetables and ribs to the pot and simmer until the short ribs are warmed.
14. Serve with noodles, mashed potatoes, creamy polenta, mashed cauliflower, or risotto.

Beef Short Ribs – Slow Cooker Instructions

Cooking short ribs in a crockpot slow cooker is easy to do! Here are the steps:

1. Sear the ribs in a skillet on the stove over high heat.
2. Transfer the seared short ribs to a 6-quart slow cooker.
3. Add the other ingredients.
4. Cover with the lid and cook on low for 8 hours until the meat is fork-tender.

What To Serve With Braised Short Ribs

This wine-braised short ribs Dutch oven recipe gives you a hearty dinner that goes well with:

• Egg Noodles
• Garlic Mashed Potatoes
• Parmesan Risotto
• Rice Pilaf
• Wedge Salad

Make-Ahead and Storage Instructions

Make-Ahead

This dish tastes even better the next day! To prepare in advance:

• Complete the entire recipe
• Cool completely
• Refrigerate in the Dutch oven or an airtight container
• Reheat covered in a 325°F oven for 20-30 minutes until bubbling

Refrigerator Storage

• Store leftovers in an airtight container for 3-4 days
• Reheat gently on the stovetop over medium-low heat with the lid on

Freezer Storage

• Thaw overnight in the refrigerator before reheating
• Freeze in a freezer-safe, airtight container for up to 3 months
• For best results, use a container that fits the ribs snugly to prevent freezer burn
• Alternatively, use a freezer-safe zip-top bag with all air removed

Popular Recipes for Ribs

• BBQ Pork Ribs
• Chili’s Baby Back Ribs
• Chinese Spareribs

Favorite Beef Recipes

• Braised Beef Shank
• Dutch Oven Beef Stew
• Eye of Round Roast
• New York Strip Roast
• Oven Brisket Recipe
• Roast Beef Recipe
• Ribeye Roast Recipe
• Smoked Steak
• Stove Top Pot Roast
• Tri Tip Roast Recipe

Check out my easy beef recipes and the best dinner recipes here on CopyKat!

Ready to impress your family or dinner guests with this restaurant-worthy dish? Pin this recipe for later or print it out using the recipe card below! I’d love to hear your thoughts in the comments if you make it.