Braised Beef Short Ribs are slow cooked for hours in a red wine, beef stock, and rich tomato sauce. Perfect served over mashed potatoes, risotto, rice, or noodles. Full of tender, fall off the bone, meaty goodness!
This braised beef short rib recipe is one of my all-time favorite comfort food dishes. There is nothing more comforting to me than a meal of red wine braised short ribs served over mashed potatoes. So rich and flavorful!
Braised beef short ribs for restaurant quality food at home
Slow cooked beef short ribs are super easy to make, yet exceptionally impressive. It’s a fantastic family dinner or a great romantic date night at home kind of meal. It can also be made the day before and heated right before serving for added convenience.
Difference Between Flanken and English Cut Short Ribs
- Flanken style is a thin cut (1/2 inch thick) of short rib that is cut across the bone, so each piece is mixture of bone and meat. This type of short ribs is most often found in a Korean BBQ recipe called galbi. These ribs are typically cooked quickly over high heat.
- English style is cut between the rib bones, so each bone has a thick meat on top. This recipe uses the English style and it’s also the cut that’s used for boneless short ribs. Due to the thickness of these ribs, they are typically cooked by a slow and low method.
Use grass fed beef for the best flavor
Just take a look at those grass fed short rib beauties in the picture above that I bought at a local holistic organic farm. Cooking with farm-to-table ingredients and buying from farms who honesty care about their animals, the land, and providing healthy food for the community is so rewarding. If you want to start buying from your local farms, look them up on Eat Wild and get some good grass fed beef ribs for this recipe.
Easiest slow cooked beef rib recipe with minimum preparation
Beef ribs are seared and browned over high heat in a big pot, then add fresh garlic and onion, red wine, beef stock, and a little tomato paste. Cover and bake for up to 3 hours (for bone-in). SO EASY!!!
It’s all transformed into a glorious sauce that is perfection poured over mashed potatoes, polenta, noodles, or even cauliflower mash, sweet potato mash, or roasted winter squash. The sauce will thicken on it’s own, so there’s really no need to use flour to thicken, just uncover the pot and serve.
Try these side dishes to serve with the short ribs:
- mashed potato pancakes
- fresh ginger and shallot green beans
- lyonnaise potatoes
- sriracha roasted broccoli
Did you enjoy these Braised Beef Short Ribs? Let me know by leaving a comment below and please don’t forget to share the recipe with your family and friends.
Beef short ribs are slow cooked in red wine, hearty beef broth and a rich tomato paste that's perfect over mashed potatoes, risotto, rice, or noodles! Full of tender, fall off the bone, beefy goodness.
- 3 1/2 pounds meaty English style cut short ribs, bone-in (preferably local farm raised and grass-fed),
- 3 tablespoons olive oil
- 1 cup diced onion about 1 medium
- 4 garlic cloves, minced
- 1/2 cup good quality red wine
- 2 cups good quality beef stock homemade or store bought
- 2 tablespoon tomato paste
- 1/2 teaspoon dried thyme
- 12 oz mushrooms, cleaned and quartered (optional)
- fresh fresh flat-leaf Italian parsley, chopped (optional)
Take the beef short ribs out of refrigerator and let come to room temperature before cooking (about 1/2-1 hour).
Preheat oven to 325F/162C degrees.
- Heat a large dutch oven over high heat. Add tablespoon of olive oil and sear short ribs on all sides until brown, adding additional olive oil as needed. Remove from pan and set aside.
- Add onion and garlic to the pan and sauté until lightly browned, about 3 minutes. Add wine and cook until reduced by half. Add beef stock, tomato paste, and thyme. Stir well and bring to a boil.
Return short ribs to pan, cover, and place in the preheated oven. Braise for 2 1/2-3 hours, or until beef is fork tender.
If using mushrooms, add them to the pot with the short ribs the last 30-45 minutes of cooking time.
- Place cooked ribs on serving dish. Skim excess fat off top of the cooking liquid and reduce over high heat to thicken into a sauce, if necessary. Spoon sauce over short ribs and sprinkle with chopped parsley.
- Can make the day before and reheat the next day.
- Leftovers are even better the next day so make a double batch!