This recipe has fans. “This has been my go-to recipe for short ribs for as long as I can remember,” says one commenter, “it never fails.” It’s the kind of special occasion dish you make once and return to forever: deeply savory, fall-off-the-bone tender, and built on a simple, reliable method that delivers every time.
Flavor builds in layers: bone-in beef short ribs are browned, then slowly braised in a dry, full-bodied red wine with onions, carrots, celery, and tomato paste until meltingly tender. The aromatics do the heavy lifting here, infusing the sauce with personality before getting strained out to create a silky restaurant-style gravy.
Even better: Red-wine-braised short ribs taste more delicious when made ahead. The flavors deepen overnight, making it an ideal low-stress, high-impact main for entertaining. Serve over mashed potatoes, polenta, risotto, or egg noodles to soak up every drop of the rich, glossy sauce.
Braised short ribs FAQ
Do I have to strain the vegetables?
Straining results in a smooth, glossy sauce. For a thicker, more rustic finish, pluck out the herbs, then purée the vegetables into the braising liquid.
What’s the best way to reheat short ribs?
Short ribs are even better the next day. If making ahead, let them cool in the sauce, refrigerate overnight, then skim the fat and reheat gently (covered) in a 325°–350°F oven until warmed through.
What’s the best wine for braised short ribs?
Any dry red wine works. Cabernet Sauvignon adds structure; Pinot Noir or Rhône-style reds are softer and fruitier—choose one you’d enjoy drinking. You’ll need a full bottle for the braise, so pick up a second to pair with dinner.
Find the perfect bottle to pair with this dish at our expert-curated Bon Appétit Wine Shop.
Can I use boneless short ribs?
You can, but bone-in short ribs are more flavorful. If using boneless, check for doneness a bit earlier and expect a slightly less bodied sauce.
How do I know when short ribs are done?
They’re ready when fork-tender and nearly falling off the bone. Start checking around 2 hours, but don’t be surprised if they need closer to 3—cook until tender, not strictly by time.
What you’ll need
Staub Enameled Cast Iron Round Dutch Oven 7-Qt.
$300 At Amazon
Tongs
$21 At Amazon
Recipe information
Total Time
3 hours 20 minutes
Yield
6 servings
Ingredients
5
3
3
3
2
3
1
1
1
10
8
4
2
2
4
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Season 5 lb. bone-in beef short ribs, cut crosswise into 2" pieces, with kosher salt and freshly ground black pepper. Heat 3 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook short ribs, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to a plate. Pour off all but 3 Tbsp. drippings from pot.
Step 2
Cook 3 medium onions, chopped, 3 medium carrots, peeled, chopped, and 2 celery stalks, chopped, in same pot over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add 3 Tbsp. all-purpose flour and 1 Tbsp. tomato paste and cook, stirring constantly, until combined and deep red, 2–3 minutes.
Step 3
Stir in one 750-ml bottle dry red wine (preferably Cabernet Sauvignon), then add short ribs along with any juices that have accumulated on the plate. Bring to a boil; reduce heat to medium and simmer until wine is reduced by half, about 25 minutes. Add 1 head of garlic, halved crosswise, 10 sprigs parsley, 8 sprigs thyme, 4 sprigs oregano, 2 sprigs rosemary, and 2 fresh or dried bay leaves; stir in 4 cups low-sodium beef broth. Bring to a boil, cover, and transfer pot to oven. Braise until short ribs are tender, 2–2½ hours.
Step 4
Uncover pot and transfer short ribs to a platter. Strain sauce through a fine-mesh sieve into a heatproof measuring glass; spoon fat from surface and discard. Season sauce with salt and pepper. Arrange ribs in shallow bowls, over mashed potatoes if desired, and spoon sauce over.
Editor’s note: This short ribs recipe was first printed in our October 2011 issue; head this way for more of our favorite comfort foods →