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!
Slow cooked beef short ribs are super easy to make, yet exceptionally impressive.
It’s both a fantastic family dinner or a great romantic date night at home kind of meal.
For extra convenience, the ribs can also be made the day before and heated right before serving for a quick meal.
Trust me when I tell you, they are even better the next day, so plan on making a double batch!
How to reheat leftovers
- Can leave the short ribs and sauce in the cooking pot and place directly in the refrigerator.
- Take the pot with the ribs out of the refrigerator 20-30 minutes prior to reheating to take the chill off.
- Reheat on the stove-top over medium-low heat for 30 minutes.
- Can also reheat in a preheated 300F/149C degree oven for 30 minutes.
Difference Between Flanken and English Cut
- Flanken style is a thin cut (1/2 inch thick) of short rib that is cut across the bone, so each piece is a mixture of bone and meat. This type of short rib is most often found in a Korean BBQ recipe called galbi. They are also typically cooked quickly over a charcoal fueled 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 their thickness, they are typically cooked by a slow and low method, like this recipe.
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.
This is the easiest slow cooked beef rib recipe with minimum preparation. Here’s how to do it:
- In a dutch oven over medium-high heat, sear meaty beef ribs on all sides until browned.
- Add to the pot fresh minced garlic, chopped onion, red wine, beef stock, and a little tomato paste.
- Cover and bake for up to 3 hours for bone-in or 2 1/2 hours for boneless. SO EASY!!!
After cooking, it’s all transformed into a glorious sauce that is perfection poured over mashed potatoes, polenta, or noodles.
Or go the low carb way with 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.
Be sure to double the sauce ingredients because there’s never enough gravy in the world.
Try these easy side dishes:
- Mashed Potato Pancakes
- Fresh Ginger and Shallot Green Beans
- Lyonnaise Potatoes
- Sriracha Roasted Broccoli
- Instant Pot Butternut Squash Soup
- Loaded Sweet Potato Soup
Or these yummy bread and dessert recipes:
- French Bread
- Sweet Potato Rolls
- Garlic Cheddar Angel Biscuits
- Easy Fruit Cobbler
- Mini Red Velvet Cupcakes
- Cranberry Lemon Biscotti
- Creamy and Easy Butterscotch Pudding
- Chocolate Hazelnut Rice Dream
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.
Braised Beef Short Ribs
- 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 (can substitute chicken broth)
- 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.
Recipe Notes & Tips:
- If using boneless short ribs, braise for 2 1/2 hours, until fork tender.
- Store leftovers in a tightly covered container in the refrigerator for up to 4 days.
- Double the sauce ingredients for extra sauce.
- Can make the day before and reheat the next day (In a covered dutch oven, reheat for 30 minutes over medium-low on the stove top or in a preheated 300F/149C degree oven)
- Leftovers are even better the next day, so make a double batch!
- Want to freeze the short ribs for later? Let completely cool, then put in a tightly covered, freezer proof container and store for up to 6 months. Defrost in the refrigerator for 1-2 days, then reheat as usual.