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

Did you know the same cut of beef that costs a fortune at a steakhouse is one of the cheapest things at the butcher counter? Short rib beef is built for braising, not grilling, and that is exactly why it wins.

Most people ruin short ribs by rushing them. You cannot cheat collagen. It needs low heat and time to melt into that sticky, lip-smacking sauce. I use a Dutch oven and a 325F (163C) oven, and I do not open the lid.

This is the recipe I make when I want people to think I slaved all day. I did not. The oven did the work while I answered emails. Stay curious, stay private.

About the Ingredients

4 lb (1.8 kg) bone-in beef short ribs, English-cut

English-cut ribs are rectangular and meaty; flanken-cut is thinner and cooks faster. Ask the butcher for ribs with even thickness so they braise at the same rate.

2 tsp kosher salt

Diamond Crystal is less salty by volume than Morton; if using Morton, cut to 1 1/2 tsp. Do not skip this, it seasons the meat from the inside.

1 tsp freshly ground black pepper

Fresh-cracked pepper tastes brighter than pre-ground. If you only have pre-ground, use 3/4 tsp.

2 tbsp olive oil

Any neutral high-smoke-point oil works, like avocado or canola. Do not use butter for the sear, it burns before the ribs brown.

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

Yellow onion gives the deepest sweetness; white onion is sharper, and shallots work if you want a more delicate sauce.

3 medium carrots, cut into 2-inch chunks

Carrots add sweetness and body. Parsnips or celery root are good swaps if you want a lower-sugar option.

4 garlic cloves, smashed

Smashed, not minced, so they release flavor without burning. Jarred garlic is a last resort; use 1 tsp if that is all you have.

2 tbsp tomato paste

Tomato paste adds umami and thickness. Sun-dried tomato paste is a fine substitute if you have it.

1 1/2 cups (360 ml) dry red wine

Use a dry Cabernet or Cotes du Rhone you would actually drink. Cheap cooking wine is salty and will ruin the sauce.

2 cups (480 ml) low-sodium beef broth

Low-sodium lets you control the final seasoning. Chicken broth works in a pinch but tastes lighter.

4 sprigs fresh thyme and 2 bay leaves

Dried thyme works at 1 tsp. Bay leaves are not optional here; they round out the wine.

2 tbsp cold unsalted butter, for finishing

Butter gives the sauce a glossy shine. If you are dairy-free, whisk in 1 tbsp olive oil instead.

Tips & Tricks

• Pat the ribs bone-dry before searing. Wet meat steams instead of browning, and you lose the crust that makes the sauce taste deep.
• Do not crowd the Dutch oven. Sear in two batches; if the ribs touch, they steam and turn gray.
• Keep the liquid at half the height of the ribs. Too much broth and you boil the meat instead of braising it.
• Skim the fat after chilling. Overnight in the fridge, the fat solidifies on top and lifts off in one piece.

Step-by-Step Instructions

1. Dry and Season the Ribs

Pat the short ribs dry with paper towels, then season all sides with kosher salt and black pepper. Let them sit at room temperature for 20 minutes while you prep the vegetables.

2. Sear Until Deep Brown

Heat olive oil in a Dutch oven over medium-high heat (about 375F/190C). Sear the ribs in two batches, 2 minutes per side, until a dark crust forms. You are looking for a mahogany color, not gray. Set the ribs aside.

3. Soften the Aromatics

Lower the heat to medium and add the onion, carrots, and garlic. Cook for 5 minutes, stirring, until the onion turns translucent and the edges start to brown.

4. Bloom the Tomato Paste

Stir in the tomato paste and cook for 1 minute until it darkens and smells sweet. This step removes the raw tinny taste.

5. Deglaze with Wine

Pour in the red wine and scrape the bottom with a wooden spoon to lift the browned bits. Simmer for 3 minutes until the wine reduces by half and no longer smells sharp.

6. Braise Low and Slow

Return the ribs to the pot, add the broth, thyme, and bay leaves. The liquid should come halfway up the ribs. Cover and bake at 325F (163C) for 2 1/2 to 3 hours, until the meat is fork-tender and pulls away from the bone.

7. Finish the Sauce

Transfer the ribs to a plate. Strain the sauce, skim the fat, and simmer it on the stove over medium heat for 5 minutes until it coats a spoon. Whisk in the cold butter off the heat.

8. Serve and Spoon Over

Return the ribs to the sauce, spoon it over the top, and serve hot over mashed potatoes or polenta. The sauce should be glossy and thick enough to cling to the meat.

Delicious Variations

Red Wine and Mushroom

Add 8 oz sliced cremini mushrooms with the onions for an earthy, meatier sauce.

Asian Short Ribs

Swap the wine for 1 cup soy sauce, 1/2 cup brown sugar, and 2 tbsp rice vinegar; braise the same way.

Coffee and Chile

Add 1 tbsp instant espresso and 1 chipotle in adobo for a smoky, slightly spicy braise.

How to Store Short Rib Beef

Frequently Asked Questions

Make this short rib beef on a Sunday and thank yourself all week. If you try it, leave a comment and tell me how you served it. Stay curious, stay private.

Short Rib Beef

Short Rib Beef braised low and slow in red wine until fork-tender, with a glossy sauce that clings to every bite. A cozy, impressive dinner.

★★★★½ 4.8 (214 ratings)

20 minPrep time170 minCook time6Servings612 kcalCalories

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🧂 Ingredients

• 4 lb (1.8 kg) bone-in beef short ribs, English-cut
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 medium carrots, cut into 2-inch chunks
• 4 garlic cloves, smashed
• 2 tbsp tomato paste
• 1 1/2 cups (360 ml) dry red wine
• 2 cups (480 ml) low-sodium beef broth
• 4 sprigs fresh thyme and 2 bay leaves
• 2 tbsp cold unsalted butter, for finishing

📋 Instructions

1. 1Dry and Season the Ribs — Pat the short ribs dry with paper towels, then season all sides with kosher salt and black pepper. Let them sit at room temperature for 20 minutes while you prep the vegetables.
2. 2Sear Until Deep Brown — Heat olive oil in a Dutch oven over medium-high heat (about 375F/190C). Sear the ribs in two batches, 2 minutes per side, until a dark crust forms. You are looking for a mahogany color, not gray. Set the ribs aside.
3. 3Soften the Aromatics — Lower the heat to medium and add the onion, carrots, and garlic. Cook for 5 minutes, stirring, until the onion turns translucent and the edges start to brown.
4. 4Bloom the Tomato Paste — Stir in the tomato paste and cook for 1 minute until it darkens and smells sweet. This step removes the raw tinny taste.
5. 5Deglaze with Wine — Pour in the red wine and scrape the bottom with a wooden spoon to lift the browned bits. Simmer for 3 minutes until the wine reduces by half and no longer smells sharp.
6. 6Braise Low and Slow — Return the ribs to the pot, add the broth, thyme, and bay leaves. The liquid should come halfway up the ribs. Cover and bake at 325F (163C) for 2 1/2 to 3 hours, until the meat is fork-tender and pulls away from the bone.
7. 7Finish the Sauce — Transfer the ribs to a plate. Strain the sauce, skim the fat, and simmer it on the stove over medium heat for 5 minutes until it coats a spoon. Whisk in the cold butter off the heat.
8. 8Serve and Spoon Over — Return the ribs to the sauce, spoon it over the top, and serve hot over mashed potatoes or polenta. The sauce should be glossy and thick enough to cling to the meat.

👨‍🍳 Chef's Note: Short ribs taste even better the next day, so make them a day ahead if you can. The sauce thickens as it sits, so loosen it with a splash of broth when reheating.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 612 kcal · 42g protein · 14g carbs · 38g fat

Written by Tom Harrison

Tom writes about technology and digital privacy, helping readers protect their data and understand how algorithms shape their online experience. He focuses on practical tools and settings that anyone can adjust.