Slow Braised Beef Short Ribs

Slow braised beef short ribs transform affordable cuts into a decadent centerpiece. This recipe is my go-to for family Sunday suppers that make the house smell incredible and draw everyone to the table. With patience and a few key techniques, you end up with shreds of tender beef swimming in a rich, glossy sauce made for spooning over mashed potatoes or sopping up with bread. If you want true comfort food that feels like a hug, this is it.

I started making this recipe to satisfy my husband’s craving for stick-to-your-ribs meals in the fall. Now my kids ask for it by name every birthday and it has become our signature family dish.

Ingredients

• Beef short ribs: Well-marbled bone-in ribs offer both flavor and melting texture. Look for pieces with plenty of marbling and meaty coverage on the bone for best results
• Organic mushrooms: Button or cremini mushrooms soak up the savory braising liquid and deepen the sauce. Choose firm mushrooms with no dark spots
• Red wine: Brings complexity and helps break down the beef. A dry red like cabernet sauvignon or merlot works well and avoid anything labeled cooking wine
• Fresh thyme and rosemary: These sturdy herbs infuse the entire dish with classic stew flavor. Use fresh sprigs for aroma and remove woody stems before serving
• Low sodium beef broth: Serves as the foundation for the sauce. Low sodium gives you more control over seasoning
• Yellow onions: Caramelize in the pot and add sweetness. Seek out onions with golden skin that feel heavy for their size
• Tomato paste: Packs umami punch and helps achieve that restaurant style silky sauce. Look for double concentrate for bolder flavor
• Garlic: Fresh whole cloves mellow out as they braise giving a rounded savoriness. Pick garlic heads that feel firm and heavy
• Olive oil: For browning and sautéing. Use a medium or robust extra virgin olive oil

Instructions

Prep the Short Ribs:

Pat short ribs completely dry using paper towels to encourage a proper crust. Season generously with salt and black pepper on all sides. This helps both the flavor and the texture during searing

Sear the Short Ribs:

Heat olive oil in your largest heavy Dutch oven over medium-high until it shimmers. Add ribs with tongs in a single layer. Let each side brown deeply without moving for about 2 to 3 minutes per side. Remove to a plate as they finish

Sauté the Aromatics:

In the same pot reduce heat to medium low. Add chopped yellow onions stirring frequently so they soften and take on golden color. Add minced garlic and cook for another minute just until fragrant

Build the Flavor Base:

Add sliced mushrooms to the pot stirring to capture every bit of flavor left from the beef. Let mushrooms soften and release their moisture before stirring in tomato paste cooking it for just 30 seconds so the color deepens and the taste sweetens

Deglaze with Wine:

Increase the heat and pour in red wine. Scrape the browned bits from the bottom to fully dissolve them into the sauce. Allow wine to bubble and reduce by about half cooking away the alcohol for 2 to 3 minutes and concentrating the flavor

Braise the Ribs:

Nestle the browned short ribs back into the pot in a snug single layer. Tuck in sprigs of thyme and rosemary. Pour beef broth over until ribs are almost but not completely submerged. Bring the mixture just to a simmer

Slow Cook:

Cover the pot and transfer to a low burner or oven set at 300 degrees F. Let braise gently for 3 to 4 hours occasionally checking to ensure only the gentlest bubbles rise. Halfway through turn ribs to coat in sauce

Check for Tenderness:

Ribs are done when a fork easily slides in and the meat yields without resistance. Meat should pull away from the bone with just a nudge. Remove herb stems and skim excess fat from the surface before serving

My favorite ingredient has to be the mushrooms. As they simmer, they pick up every hint of beef and red wine, quadrupling their umami. I once tried a batch without them and my youngest immediately noticed something missing. Every pot of this reminds me of the way my grandmother would sneak an extra mushroom or two into her own bowl.

Storage Tips

These short ribs taste even better the next day. Keep them covered in their sauce in the fridge for up to three days so they stay moist and develop even deeper flavor. For long term storage, tuck cooled ribs and their braising sauce into airtight containers and freeze. Defrost in the refrigerator and reheat gently for best results.

Ingredient Substitutions

If you cannot find bone-in short ribs, thick-cut beef chuck or even oxtail will give a similar result. For a non-alcoholic version, use extra beef broth plus a splash of balsamic vinegar in place of red wine. Swap cremini or button mushrooms for shiitake or portobello if you enjoy their stronger earthy notes.

Serving Suggestions

These short ribs want something velvety to soak up the sauce. Homemade mashed potatoes, creamy polenta, or even buttered egg noodles make perfect partners. A simple green salad balances the richness of the meal and a crusty loaf of bread never goes uneaten at my table.

Cultural Context

Braised short ribs come from classic European and American farm kitchens. The long slow cooking turns tough cuts into something both economical and celebratory. In my family, this recipe is passed down for holidays, yet it is simple enough to make on any chilly weekend.

Seasonal Adaptations

Use root vegetables such as carrots or parsnips during winter to stretch the dish. In spring, I sometimes throw in wild mushrooms or ramps for a lighter flavor. If you grow your own herbs, swapping in fresh parsley or marjoram creates new layers each season.

Notes for Best Results

Let short ribs come to room temperature before browning for even cooking. Be generous with herbs to counter the richness. Always rest short ribs for at least ten minutes after braising so juices redistribute.

Success Stories

My sister made these short ribs for her in-laws last Thanksgiving and was asked for the recipe before dessert even hit the table. Every time I serve them for friends, they look at me like I have done something incredibly fancy—it is our secret just how easy and forgiving this dish truly is.

Freezer Meal Conversion

Slow braised beef short ribs are the ultimate make ahead meal. Cool the cooked ribs and portion them with plenty of sauce into sturdy freezer containers. Thaw in the refrigerator and gently reheat in a Dutch oven or covered baking dish adding a splash of broth as needed to keep the sauce loose.

Cooking these short ribs fills the house with comfort and always brings everyone to the table. Savor every bite and the memories you make.

Common Questions About the Recipe

→ What cut of beef works best for this dish?

Bone-in, well-marbled short ribs are best, as they become ultra tender and flavorful after braising.

→ Can I prepare this meal in advance?

Yes, flavors improve overnight. Cool and chill, then gently reheat before serving for the best results.

→ Is red wine necessary?

Red wine adds depth and tenderizes, but beef broth can be used as a substitute if preferred or needed.

→ How should leftovers be stored?

Keep the meat submerged in braising liquid in the fridge, sealed tightly, for up to three days for best quality.

→ Do I need special equipment?

A heavy Dutch oven is ideal for browning and slow braising, but any oven-safe pot with a tight lid will work.