I braise short ribs low and slow and the house starts to smell like a hug. The meat turns tender and the sauce tastes deep and beefy. This short ribs recipe makes an easy win for date night or a quiet Sunday. We start with a good sear for color and flavor. Onion carrot and garlic go into the pot and the fond lifts with red wine. Beef broth joins the party and the ribs settle in. Time does the rest and you get soft meat and a glossy sauce. You can swap in grape juice if wine is not your thing. Serve the ribs on garlic mashed potatoes and call it dinner. I like a spoon of the sauce over the mash so every bite tastes rich and warm. This plate works for busy weeks and for slow weekends. It is comfort that waits for you.
Table of Contents
- 1) Key Takeaways
- 2) Easy Braised Short Ribs Recipe
- 3) Ingredients for Braised Short Ribs
- 4) How to Make Braised Short Ribs
- 5) Tips for Making Braised Short Ribs
- 6) Making Braised Short Ribs Ahead of Time
- 7) Storing Leftover Braised Short Ribs
- 8) Try these beef dinners next
- 9) Braised Short Ribs
- 10) Nutrition
1) Key Takeaways
We keep the method simple and the flavor bold. We brown the ribs, soften the veg, pour wine, add stock, then slide the pot into the oven. Time gives you tender meat and a sauce that clings.
I write as Kathy on Simply Cooked Recipes and I cook this on quiet Sundays. The pot hums and the kitchen warms. My family walks in and asks when dinner lands. I grin and say soon.
This works for date night or a small crowd. The braise pairs with mash or polenta. Leftovers taste great the next day. The cleanup stays light since one pot does the work.
2) Easy Braised Short Ribs Recipe
Here is my short ribs recipe and yes this short ribs recipe keeps the steps tight. We grab thick ribs, heat a sturdy pot, and let a deep sear build flavor. Simple moves stack up fast.
We use beef ribs, onion, carrot, garlic, tomato paste, red wine or grape juice, and broth. Salt and pepper keep you honest. Thyme and bay add a calm wood note. Nothing fussy, just good food.
I post this on Simply Cooked Recipes so you can cook with me. I cook, taste, adjust, and write with calm hands. A best short ribs recipe feel shows up when you keep the pot steady.
3) Ingredients for Braised Short Ribs
Beef short ribs I like meaty ribs with even marbling since they turn soft and juicy after a long oven rest. Bone in adds body, boneless cooks a touch faster and still tastes rich.
Olive oil A thin coat helps the sear land clean. The oil carries the fond and keeps the pot from grabbing. You want a steady shimmer before the meat hits the heat.
Onion and carrot These sit under the meat and sweeten the sauce. The pieces stay small so they melt into the braise. I like a soft bite that fades into the gravy.
Garlic Four cloves feel right to me. The cloves go in after the veg softens so they stay fragrant and never burn. Warm garlic makes the sauce sing.
Tomato paste A spoon brings color and a light tang. Cook it for a minute so the raw edge slips away. The paste wakes up the broth and wine.
Red wine or grape juice Wine pulls the browned bits from the pot. Juice works if you skip wine. A small splash of vinegar adds balance when you use juice.
Beef broth I go with low sodium so the salt stays in my hands. The broth should reach about halfway up the ribs so the tops brown and the bottoms bathe.
Thyme and bay These herbs bring calm and depth. A few sprigs or a pinch of dried thyme does the job. Two bay leaves feel plenty for a round pot.
Kosher salt and black pepper Season the meat before the sear and taste the sauce at the end. Small tweaks bring the finish together. Fresh pepper wakes the beef.
Mashed potatoes or polenta The sauce loves a soft bed. I lean toward garlic mash when I want comfort and polenta when I want a cozy change of pace.
4) How to Make Braised Short Ribs
Step 1 Pat ribs dry and season both sides. Heat oil in a heavy pot on medium high. Lay the ribs in and sear each side until deep brown. Move them to a plate and keep the pot on the heat.
Step 2 Add onion and carrot. Stir and scrape the fond. Cook until soft and light gold. Add garlic and stir for one minute so it stays sweet and fragrant.
Step 3 Stir in tomato paste and cook one minute. Pour in wine or juice and scrape the bottom. Let it bubble so the sharp edge softens and the liquid reduces slightly.
Step 4 Add broth, thyme, and bay. Slide the ribs back into the pot with any juices. The liquid should come halfway up the meat so the tops brown as they cook.
Step 5 Cover the pot and move it to a 325 F oven. Cook until the ribs feel very tender. Plan for two and a half to three hours. Taste the sauce and adjust the salt and pepper.
Step 6 Lift the ribs to a platter. Skim the fat from the sauce or chill and lift later. Simmer the sauce until glossy. Spoon over the ribs and serve with mash.
5) Tips for Making Braised Short Ribs
Dry meat browns better. I blot the ribs and salt them early so the crust forms fast. A steady sizzle beats wild smoke. A gentle pace keeps the pot clean and the flavor pure.
The pot matters. A Dutch oven holds heat and gives you even cooking. That choice alone moves you toward an easy short ribs recipe feel with less guesswork and more calm.
Let the sauce rest. Fat rises and flavors settle. Next day meat tastes deeper and the sauce thickens a touch. This links to my red wine short ribs recipe habit for make ahead dinners.
6) Making Braised Short Ribs Ahead of Time
I cook the day before when the week looks busy. The pot cools on the counter until warm, then slides into the fridge. The fat sets on top so it lifts clean in the morning.
Reheat low and slow on the stove until the sauce turns glossy again. Add a splash of broth if it looks tight. This easy short ribs recipe move saves time and keeps texture right.
Plan the sides now. Mash can warm in a pan with milk and butter. Polenta loosens with stock. I plate the ribs last so the meat stays hot and the shine holds.
7) Storing Leftover Braised Short Ribs
Leftovers sit well in tight containers for four days. I spoon meat and sauce together so the flavor stays balanced. The fridge does the rest and the taste grows round and soft.
For the freezer, I pack two rib portions with sauce in flat bags. They stack well and thaw quick in a water bath. Label and date so dinner plans stay clear.
Warm on the stove with a little broth. A squeeze of lemon brightens the sauce at the end. That small nudge wakes the beef and keeps this short ribs recipe fresh on night two.
8) Try these beef dinners next
9) Braised Short Ribs
Cozy Red Wine Short Ribs Recipe
Ingredients
For the Short Ribs
- 4 lb beef short ribs bone in or boneless
- 2 tbsp olive oil
- 1 large onion chopped
- 2 carrots chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1 cup dry red wine or grape juice
- 4 cups beef broth low sodium
- 2 tsp fresh thyme leaves or 1 tsp dried
- 2 bay leaves
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 2 tbsp chopped parsley for serving
For the Garlic Mash
- 2 lb Yukon Gold potatoes peeled and cubed
- 4 cloves garlic peeled
- 4 tbsp unsalted butter
- 0.75 cup warm milk
- 0.75 tsp kosher salt
Instructions
For the Short Ribs
- Pat the ribs dry and season with salt and pepper.
- Heat oil in a heavy pot over medium high heat. Sear ribs on all sides until brown. Move ribs to a plate.
- Add onion carrot and garlic to the pot. Cook until soft and golden.
- Stir in tomato paste for one minute.
- Pour in red wine and scrape up browned bits. Let it bubble for two minutes.
- Add broth thyme and bay leaves. Return ribs to the pot. Liquid should come halfway up the meat.
- Bring to a gentle simmer. Cover and cook in a 325 F oven for 2.5 to 3 hours until very tender.
- Transfer ribs to a platter. Skim fat from the sauce. Simmer sauce on the stove until slightly thick.
- Taste and season with salt and pepper. Spoon sauce over ribs and top with parsley.
For the Garlic Mash
- Place potatoes and garlic in a pot and cover with cold water. Add a pinch of salt.
- Boil until the potatoes are tender. Drain well.
- Mash potatoes with butter and warm milk. Season with salt to taste.
10) Nutrition
One plate holds one rib, a spoon of sauce, and a side of mash. Calories land near five hundred. Protein sits in the low thirties. Fat stays moderate with most from the braise.
Sodium shifts with your broth choice, so taste the finish not just the pot. Fiber rides with your side pick. Add greens and you round out the meal with color and crunch.
We serve this at home and on Simply Cooked Recipes with pride. It feeds well and it reads clear. You cook once, you eat twice, and you get calm at the table.
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