Easy Braised Beef Short Ribs

Fall-off-the-bone beef short ribs braised low and slow in a rich red wine gravy. Cozy, impressive, and surprisingly simple.

Ingredients

Main Ingredients

4 lb bone-in beef short ribs

2 tsp kosher salt

1.5 tsp freshly ground black pepper

0.5 cup all-purpose flour for light dredging

2 tbsp olive oil

2 cups chopped yellow onion

1.5 cups diced carrots

1 cup diced celery

2 tsp minced garlic

2 tbsp tomato paste

1.25 cup dry red wine

3 cups low-sodium beef broth

1 tbsp Worcestershire sauce

1 tsp dried thyme

0.5 tsp dried rosemary, crushed

2 tbsp chopped fresh parsley for serving

Instructions

Preparation Steps

Preheat oven to 325°F. Pat ribs dry.

Season ribs with salt and pepper. Dust lightly with flour, shaking off excess.

Heat olive oil in a Dutch oven over medium-high. Brown ribs on all sides; remove to a plate.

Lower heat to medium. Cook onion, carrots, and celery until softened, about 5 minutes.

Stir in garlic and tomato paste. Cook until the paste darkens slightly, about 1 minute.

Pour in red wine. Scrape up browned bits and simmer until reduced by half.

Add beef broth, Worcestershire, thyme, and rosemary. Bring to a gentle simmer.

Nestle ribs back in, bone-side up if possible. Liquid should come halfway up the meat.

Cover and braise in the oven until fork-tender, 2 to 2½ hours.

Transfer ribs to a platter. Skim fat, then simmer sauce to thicken to your liking.

Taste and adjust seasoning. Spoon sauce over ribs and finish with parsley.

Notes

Try swapping part of the beef broth with mushroom broth for an earthier sauce. For make-ahead, chill overnight and remove the solidified fat before reheating gently; the flavor deepens. Serve over creamy polenta or mashed potatoes to catch the gravy.