Best Braised Short Rib Beef – Fall-Off-The-Bone

I still remember the first time I made braised short rib beef for a chilly Sunday dinner. My tiny kitchen smelled like red wine, garlic, and thyme, and my husband kept lifting the lid just to peek. That's the magic of this dish: it looks fancy enough for a dinner party but it's mostly hands-off time in the oven.

Short ribs are a tough, fatty cut that turns into pure velvet when you cook them low and slow. The trick is browning them hard first, then letting them simmer gently until the meat slides right off the bone. I've made this on busy weeknights by browning the ribs after lunch and letting the oven do the rest while I fold laundry or help with homework.

If you've ever been scared of braising, don't be. This recipe walks you through every temperature and every cue, so you'll know exactly when it's ready. And the sauce? It's so good you'll want bread to soak up every drop. Here's to small steps that add up.

About the Ingredients

4 1/2 lbs (about 2 kg) bone-in beef short ribs, English-cut

English-cut ribs are rectangular with a big bone; flanken-cut works too but cooks faster. Ask your butcher for meaty, evenly sized ribs so they brown at the same rate.

2 tsp (12 g) kosher salt, plus more to taste

Kosher salt seasons more evenly than fine table salt. If using fine sea salt, start with 1 1/2 tsp and adjust at the end.

1 tsp (2 g) freshly cracked black pepper

Fresh-cracked pepper tastes brighter than pre-ground. A coffee grinder or mortar and pestle works if you don't have a pepper mill.

2 tbsp (30 ml) neutral oil, such as canola or grapeseed

Neutral oil has a high smoke point for hard searing. Avocado oil is a great substitute; skip olive oil here because it burns.

1 large yellow onion, diced (about 1 1/2 cups / 200 g)

Yellow onion gives a sweet, mellow base. Sweet onion or two large shallots are fine swaps if that's what you have.

3 medium carrots, cut into 2-inch chunks (about 1 1/2 cups / 180 g)

Carrots add sweetness and body to the sauce. Parsnips or a handful of baby potatoes can stand in for a heartier braise.

4 garlic cloves, smashed

Smashed garlic releases flavor without burning. Jarred minced garlic (1 tbsp) works in a pinch but tastes less sweet.

3 tbsp (48 g) tomato paste

Tomato paste adds depth and a touch of acidity. If you only have tomato sauce, use 1/3 cup and reduce the broth by the same amount.

1 1/2 cups (360 ml) dry red wine, such as Cabernet Sauvignon or Côtes du Rhône

Use a wine you'd actually drink; cooking wine tastes salty. No wine? Swap in 1 1/2 cups beef broth plus 1 tbsp red wine vinegar.

2 cups (480 ml) low-sodium beef broth

Low-sodium broth lets you control the seasoning. Chicken broth or a beef bouillon cube dissolved in water both work.

4 sprigs fresh thyme and 2 bay leaves

Fresh thyme and bay add woodsy aroma. Dried thyme (1 tsp) and 1 dried bay leaf are fine substitutes.

2 tbsp (16 g) all-purpose flour (optional, for thickening)

Flour tightens the sauce into a glossy gravy. For gluten-free, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it in at the end.

Tips & Tricks

• Pat the ribs completely dry before searing. Any moisture on the surface steams the meat instead of browning it, and browning is where all the flavor starts.
• Don't rush the braise. If the meat is still chewy at 2 hours, give it another 30 minutes; short ribs are forgiving and only get more tender.
• Skim the fat before serving. Short ribs release a lot of fat, so spoon off the shiny layer on top of the sauce or chill the pot and lift off the solid cap.
• Taste the sauce at the very end and adjust with salt and a splash of vinegar. Braised sauces can taste flat after a long cook, and a little acid wakes them right up.

Step-by-Step Instructions

1. Preheat and season

Heat your oven to 325°F (163°C) and set a rack in the lower-middle position. Pat the short ribs dry with paper towels, then season all sides with the kosher salt and black pepper.

2. Sear the ribs

Heat the oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes. Add the ribs in a single layer and sear 4 to 5 minutes per side until deeply golden brown on all edges, then transfer to a plate. You're looking for a dark mahogany crust, not gray meat.

3. Soften the aromatics

Lower the heat to medium and add the onion and carrots to the same pot. Cook 5 to 6 minutes, stirring, until the onion turns translucent and the edges start to brown. Add the garlic and cook 30 seconds until fragrant.

4. Bloom the tomato paste

Stir in the tomato paste and cook 1 to 2 minutes until it darkens to a brick red and smells sweet rather than raw. This step builds the sauce's deep color and flavor.

5. Deglaze with wine

Pour in the red wine and scrape the bottom of the pot with a wooden spoon to lift every browned bit. Simmer 3 to 4 minutes until the wine reduces by about half and no longer smells sharp.

6. Braise low and slow

Return the ribs to the pot along with any juices, then add the beef broth, thyme, and bay leaves. The liquid should come about three-quarters up the ribs; add a splash more broth if needed. Cover and transfer to the oven for 2 to 2 1/2 hours, until the meat is fork-tender and reaches 200°F to 205°F (93°C to 96°C) internally.

7. Thicken the sauce

Transfer the ribs to a platter and tent with foil. If you like a thicker sauce, whisk the flour with 1/4 cup of the hot braising liquid, then stir it back into the pot. Simmer on the stovetop over medium heat 5 to 7 minutes, until the sauce coats the back of a spoon.

8. Serve

Discard the thyme sprigs and bay leaves, taste the sauce, and season with salt. Spoon the sauce and vegetables over the ribs and serve hot with mashed potatoes or crusty bread.

Delicious Variations

Red Wine Mushroom

Add 8 oz (225 g) sliced cremini mushrooms with the onions for an earthy, meaty sauce.

Asian-Spiced Short Ribs

Swap the wine and broth for 1 cup soy sauce, 1/2 cup brown sugar, 2 tbsp rice vinegar, and 1 tbsp grated ginger for a sticky, glossy glaze.

Slow Cooker Version

Sear the ribs on the stovetop, then transfer everything to a slow cooker and cook on low for 7 to 8 hours until tender.

How to Store Braised Short Rib Beef

Frequently Asked Questions

I'd love to hear how your short rib beef turns out. Snap a photo, leave a comment with your favorite side, and share it with someone who needs a cozy Sunday dinner. Here's to small steps that add up.

Braised Short Rib Beef

Braised Short Rib Beef delivers deep, wine-rich flavor and fork-tender meat that falls off the bone in one cozy Dutch oven.

★★★★½ 4.8 (214 ratings)

15 minPrep time155 minCook time6Servings685 kcalCalories

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🧂 Ingredients

• 4 1/2 lbs (about 2 kg) bone-in beef short ribs, English-cut
• 2 tsp (12 g) kosher salt, plus more to taste
• 1 tsp (2 g) freshly cracked black pepper
• 2 tbsp (30 ml) neutral oil, such as canola or grapeseed
• 1 large yellow onion, diced (about 1 1/2 cups / 200 g)
• 3 medium carrots, cut into 2-inch chunks (about 1 1/2 cups / 180 g)
• 4 garlic cloves, smashed
• 3 tbsp (48 g) tomato paste
• 1 1/2 cups (360 ml) dry red wine, such as Cabernet Sauvignon or Côtes du Rhône
• 2 cups (480 ml) low-sodium beef broth
• 4 sprigs fresh thyme and 2 bay leaves
• 2 tbsp (16 g) all-purpose flour (optional, for thickening)

📋 Instructions

1. 1Preheat and season — Heat your oven to 325°F (163°C) and set a rack in the lower-middle position. Pat the short ribs dry with paper towels, then season all sides with the kosher salt and black pepper.
2. 2Sear the ribs — Heat the oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes. Add the ribs in a single layer and sear 4 to 5 minutes per side until deeply golden brown on all edges, then transfer to a plate. You're looking for a dark mahogany crust, not gray meat.
3. 3Soften the aromatics — Lower the heat to medium and add the onion and carrots to the same pot. Cook 5 to 6 minutes, stirring, until the onion turns translucent and the edges start to brown. Add the garlic and cook 30 seconds until fragrant.
4. 4Bloom the tomato paste — Stir in the tomato paste and cook 1 to 2 minutes until it darkens to a brick red and smells sweet rather than raw. This step builds the sauce's deep color and flavor.
5. 5Deglaze with wine — Pour in the red wine and scrape the bottom of the pot with a wooden spoon to lift every browned bit. Simmer 3 to 4 minutes until the wine reduces by about half and no longer smells sharp.
6. 6Braise low and slow — Return the ribs to the pot along with any juices, then add the beef broth, thyme, and bay leaves. The liquid should come about three-quarters up the ribs; add a splash more broth if needed. Cover and transfer to the oven for 2 to 2 1/2 hours, until the meat is fork-tender and reaches 200°F to 205°F (93°C to 96°C) internally.
7. 7Thicken the sauce — Transfer the ribs to a platter and tent with foil. If you like a thicker sauce, whisk the flour with 1/4 cup of the hot braising liquid, then stir it back into the pot. Simmer on the stovetop over medium heat 5 to 7 minutes, until the sauce coats the back of a spoon.
8. 8Serve — Discard the thyme sprigs and bay leaves, taste the sauce, and season with salt. Spoon the sauce and vegetables over the ribs and serve hot with mashed potatoes or crusty bread.

👨‍🍳 Chef's Note: For the deepest flavor, braise the ribs a day ahead and reheat them gently; the sauce thickens and the beef gets even more tender overnight.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 685 kcal · 42g protein · 14g carbs · 46g fat