Braised Short Ribs
Oven-braised beef short ribs in a red wine sauce, tender enough to fall off the bone after three hours.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 3 hours 20 min.
- Serves 6 — easy to halve or double.
- Medium level — everyday equipment only.
- Fits a busy weeknight.
- Storage, freezing and reheating covered below.
This Braised Short Ribs recipe takes 3 hours 20 minutes and serves 6. Short ribs come from a well-worked, well-marbled cut, and a low oven turns their collagen into gelatin, which is what makes the sauce glossy and the meat pull away from the bone.
Helpful guides
Instructions
Pat the ribs dry with paper towels and season all over with the salt and pepper. A dry surface browns instead of steaming, and that browning is most of the flavor.
Heat the oil in a heavy Dutch oven over medium-high and brown the ribs in batches, 4 to 5 minutes per side, without crowding the pan. Crowding drops the temperature and the meat stews instead of searing.
Move the ribs to a plate, pour off all but 1 tablespoon of fat, and cook the onion and carrots 6 minutes until they start to color. These vegetables form the base of the sauce.
Add the garlic and tomato paste and cook 2 minutes, stirring, until the paste darkens, then pour in the wine and scrape up the browned bits. Those stuck bits are concentrated flavor.
Return the ribs to the pot, add the broth so the liquid comes about halfway up the meat, and bring to a simmer. Cover and braise at 325 degrees F for 2 1/2 to 3 hours, until the meat pulls away from the bone.
Lift out the ribs, skim the fat from the sauce, and simmer it on the stovetop until it coats a spoon. Reducing uncovered turns the braising liquid into a glaze.
Serve the ribs over mashed potatoes with sauce spooned on top. Beef from a whole cut is safe at 145 degrees F with a 3-minute rest, though these ribs are tender closer to 200 degrees F.
Troubleshooting — fixes, not repeats
- If the sauce tastes thin, simmer it uncovered after the ribs come out, since collagen makes it glossy as it reduces.
- If the meat is still tough at 3 hours, it needs more time rather than more heat; cover and return it for 30 minutes.
- If the braise looks greasy, chill the sauce 15 minutes and lift off the solid fat with a spoon.
- If you are short on time, brown in batches anyway, because pale ribs give a flat sauce.
Make it your way
- Spicier version: For a make-ahead pot, braise the day before, chill, lift off the fat, and reheat covered at 325 degrees F for 30 minutes.
- For a wine-free version, use 3 cups of beef broth plus 1 tablespoon red wine vinegar.
- For a soy and ginger braise, swap the wine for 1 cup of broth plus 1/4 cup soy sauce and add 2 inches of sliced ginger.
- Boneless chuck cut into 2-inch pieces works too and takes about 2 1/2 hours.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Braises freeze well for up to 3 months, so freeze the meat in its sauce in portions to keep it moist.
Thaw overnight in the fridge and reheat covered at 325 degrees F for 30 minutes, or gently on the stovetop.
FAQ
What temperature are short ribs done?
Whole-muscle beef is safe at 145 degrees F with a 3-minute rest, but short ribs only turn tender near 200 degrees F. Cook to tenderness, then rest 10 minutes before serving.
Can I braise these on the stovetop instead?
Yes, keep the pot at the barest simmer with the lid ajar for 2 1/2 to 3 hours. Check every 20 minutes that liquid still covers the bottom.
Do I need the wine?
No. Use 3 cups of beef broth with 1 tablespoon red wine vinegar, and add 1 teaspoon soy sauce for depth.