Braised Short Ribs

Braised short ribs simmered low and slow with onions, carrots, garlic and a splash of wine, until they fall apart at the touch of a fork. I make these braised beef short ribs whenever company is coming, and I cook them a day ahead on purpose. The carrots go in twice, and I’ll show you why.

Serve them over my fluffy whipped mashed potatoes, or make my one-pot beef stew on a busy weeknight.

Braised Short Ribs Recipe

A hunk of tender braised short rib sitting atop fluffy mashed potatoes, still steaming, with the smell of slow-cooked beef, garlic and wine rising off the sauce. You press your fork in, and it falls apart into juicy strands with the tiniest nudge. You drag that piece through the creamy, buttery potatoes, so it picks up the rich, glossy sauce pooled around it. That first bite is beefy, silky, and comforting all at once. It’s the kind of meat-and-potatoes bite you have to close your eyes for, because your whole body recognizes it as home.

I first tried them at Portland City Grill. They came on a bed of mashed potatoes, with crispy tempura green beans and a tangy, creamy aioli on the side. That short rib dish has been on their menu for as long as I can remember, so plenty of people must order it.

It’s a favorite at our house too, and these stovetop braised short ribs come out just as tender. Short ribs aren’t cheap, and they shrink a lot as they cook, so you need to buy more. Even so, making them at home costs far less than a restaurant plate with a couple of pieces on it. It’s cozy comfort food, and it all happens in one Dutch oven.

What Are Beef Short Ribs?

Beef short ribs come from the lower part of the rib cage. They have lots of marbling and connective tissue, so they’re tough when cooked fast and turn silky and tender when you braise them low and slow.

Buy English-cut short ribs: thick, meaty pieces on one section of bone. Flanken-cut short ribs are sliced thin across several bones for grilling (like Korean kalbi), and they dry out in a long braise.

Bone-In or Boneless Short Ribs?

I use boneless short ribs. They are easy to serve, a bit leaner, and every piece is all meat. Bone-in short ribs work too and give the sauce a little more body, but they can take about 30 minutes longer to turn tender.

If you buy bone-in, plan on about twice the weight listed on the recipe card, since the bones add a lot of weight.

Don’t be fooled by the size of the raw short ribs. Beef shrinks a lot as it braises, and the pieces end up about half the size they started, so plan for that when you shop.

Ingredients for Braised Short Ribs

It’s a short list of everyday ingredients, and most are probably already in your kitchen. Amounts are in the recipe card at the bottom.

Beef Short Ribs and Vegetables

• Beef short ribs: Thick, meaty boneless short ribs, or English-cut bone-in ribs. Their fat and connective tissue melt during the long braise, keeping the meat juicy. Beef chuck is the budget-friendly swap; the Pro Tips below show how to cut it.
• Olive oil: Regular olive oil is best for searing, because extra virgin starts to smoke sooner at high heat. Avocado oil works too.
• Onion: A large onion melts into the braising liquid and sweetens it. Yellow and red onions both work.
• Carrots: Medium carrots add sweetness to the sauce and color to the plate. Baby carrots work in a pinch.
• Garlic: Whole fresh cloves turn soft and mellow as they simmer. Store-bought peeled cloves are fine.

Short Rib Braising Liquid

• Stock: Beef stock makes the richest sauce, and chicken stock makes it a little lighter. I pick low-sodium so I can control the salt. Water works too if you don’t have stock, because the beef brings plenty of flavor on its own.
• Wine: Red wine adds depth and a little acidity that balances the rich beef. A little gives a light wine flavor, and more makes a deeper, richer sauce. White wine works too, or leave it out and use more stock.
• Kosher salt: I use Morton kosher salt, and the amount in the card is measured for it. Table salt is saltier by the spoonful, so use a little less.
• Black pepper: Freshly ground black pepper has the most flavor.
• Bay leaves and mustard seeds: Bay leaves add a gentle herbal note. Whole mustard seeds are my little twist; they soften in the liquid and add a mild, tangy bite.

Best Wine for Braised Short Ribs

Pick a dry wine, not a sweet one. An inexpensive bottle is all you need, since the long braise smooths out the flavor.

• Cabernet Sauvignon: Full-bodied, and it makes the darkest, richest sauce. Its slight tannin (the drying feel in red wine) stands up well to fatty beef.
• Merlot: Softer and a little fruity, so the sauce comes out round and mellow.
• Côtes du Rhône or Syrah: Earthy and a little peppery, which suits the bay leaves and black pepper.
• Pinot Noir: Light, with a gentle wine flavor, so the beef stays front and center.
• Dry white wine: Sauvignon Blanc or Pinot Grigio gives a lighter, brighter sauce.

Skip bottles labeled “cooking wine.” They have salt added, which makes the sauce too salty.

How to Make Braised Short Ribs

The whole recipe happens in one pot: sear the short ribs, build the braising liquid, then let it simmer.

Sear the Beef Short Ribs

Good browning here gives the whole pot its deep, beefy flavor. If you plan to braise in the oven, preheat it to 325°F (165°C) now.

1. Pat the ribs dry – pat the short ribs dry on all sides with paper towels. Wet meat steams in the pot instead of browning.
2. Heat the Dutch oven – heat a large Dutch oven over medium-high heat for a few minutes, until it’s hot all over, then add the olive oil.
   
   Can I use a pot or pan instead of a Dutch oven?

   Yes. Any heavy-bottomed pot or deep pan with a lid works. A Dutch oven is thick and heavy, so it holds heat when you add cold meat and keeps it even through the long simmer. A thin pan cools down fast, and the ribs steam instead of browning.
3. Sear in batches – sear a few short ribs at a time for 2 to 3 minutes per side, until deep brown on all sides, turning them with tongs. Move them to a bowl. Don’t crowd the pot, because crowded ribs release their juices and steam instead of browning.
   
   Why is my kitchen so smoky?

   Searing at high heat always makes some smoke. Turn on the vent fan and use regular olive oil instead of extra virgin. If the oil starts to smoke hard, turn the heat down a little and sear a bit longer.

   

Build the Short Rib Braising Liquid

The vegetables cook right in the beef fat, and the stock and wine go in on top.

1. Cook the onion – if a lot of fat has collected in the pot, pour off all but about 2 Tbsp. Add the diced onion and cook for 5 to 7 minutes, stirring and scraping up the brown bits, until soft and lightly browned.
2. Add half the carrots – set aside half of the chopped carrots for later. Add the rest to the pot and cook for 3 to 4 minutes, stirring often. Return the short ribs to the pot with the juices from the bowl.
   
   Why do the carrots go in twice?

   The first half cooks for hours and melts into the sauce, sweetening it. The second half goes in at the end, so you still get soft carrot pieces that hold their shape on the plate.

   

3. Add the wine and stock – pour in the red wine and let it bubble for 2 to 3 minutes, scraping up the brown bits from the bottom. This cooks off the harsh alcohol taste. Then add about 3 cups (720 ml) of stock, enough to just cover the short ribs. If you use more wine, you’ll need a little less stock.
   
   Can I make braised short ribs without wine?

   Yes. Leave the wine out and add ½ cup (120 ml) more stock. The sauce tastes a little milder, but the ribs turn out just as tender.

   

4. Season the liquid – add the kosher salt, black pepper, bay leaves, mustard seeds, and 3 of the garlic cloves. Stir and taste. The liquid should taste a little saltier than you would want a soup, because the meat soaks up salt as it cooks.
   

   

Braise the Short Ribs

This part is mostly waiting. Keep the lid on and check in every half hour.

1. Cover and simmer – put the lid on, turn the heat to low, and keep it at a gentle simmer, with small, lazy bubbles, for about 2½ hours. Check every 30 minutes and turn any pieces poking out of the liquid. If the liquid drops below the ribs, add a splash of stock or water, because uncovered meat dries out.
   Oven option – bring the pot to a simmer on the stove, cover it, and move it to a 325°F (165°C) oven. The heat stays steady all around the pot. Braise for 2½ to 3 hours, turning the ribs once halfway, and start checking at 2½ hours.
   Why low heat and not a boil?

   A hard boil tightens the meat and turns it stringy and dry. A gentle simmer gives the connective tissue time to melt into gelatin, which makes the meat tender and the sauce silky.
2. Add the last carrots and garlic – when the meat is almost fork-tender, add the reserved carrots and the last 2 garlic cloves. Cover and cook for about 20 minutes more, on the stove or back in the oven, until the carrots are soft and a fork slides into the meat with no resistance. Go by the fork rather than the clock.
   

   

3. Skim the fat – turn off the heat and let the pot sit for 5 minutes so the fat rises to the top. Skim it off with a large spoon, then remove the bay leaves.
4. Serve – serve the short ribs over polenta, mashed potatoes, grits, or pasta, with plenty of the sauce spooned over the top.

Marina’s Pro Tips for theBest Braised Short Ribs

• For a budget version, use beef chuck. Cut a chuck roast into thick strips, then into large chunks about the size of short ribs, and trim off any tendons, tough connective tissue, and fat around the edges. It braises the same way, so go by the fork for doneness.
• Brown the short ribs deeply. Aim for a dark brown crust on every side, since that crust and the brown bits in the pot flavor the whole sauce.
• Use low-sodium stock. Some of the liquid cooks off over 2½ hours, and the salt in regular stock gets stronger as it does.
• Rest the ribs in their liquid. If you have time, let them rest in the covered pot off the heat for 15 to 20 minutes before serving; the meat stays extra juicy.
• Double it in a wide pot. For a double batch, use a pot wide enough to hold the ribs in about one layer, and sear them in more batches.

What to Serve with Braised Short Ribs

Something soft to soak up the sauce is all these need. I love them over creamy polenta, my whipped mashed potatoes or Instant Pot mashed potatoes, or wide noodles made from my homemade pasta.

For something green, add garlic parmesan green beans, plus a loaf of no-knead bread for the plate. These short ribs are also the main dish on my Christmas dinner menu.

Polenta with Creamed PorciniWhipped Mashed PotatoesHomemade PastaGarlic Parmesan Green BeansNo-Knead BreadSourdough Bread

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These are the most common questions about making braised short ribs at home.

More Beef Dinners to Try

Beef Roast with Caramelized Onions

Tender roast beef under a pile of sweet onions and mushrooms. →

One-Pot Easy Beef Stew

Beef chuck, carrots and potatoes in a rich tomato gravy. →

Garlic Barbecue Pot Roast

Fork-tender pot roast in a sweet and garlicky barbecue sauce. →

One Pot Braised Cabbage

Cabbage braised with bacon, a cozy side for any beef dinner. →

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Braised Short Ribs

5 from 7 votes

Braised short ribs simmered low and slow with onions, carrots, garlic and a splash of wine, until they fall apart at the touch of a fork.

Author: Marina | Let the Baking Begin!

Course: Main Course

Cuisine: Armenian

Keyword: braised short ribs

Calories: 706 kcal

Prep Time: 15 minutes

Cook Time: 3 hours 15 minutes

Total Time: 3 hours 30 minutes

Servings: 4 servings

Ingredients

Beef Short Ribs and Vegetables

• 4½ lb (2040 g) boneless beef short ribs about 8 to 9 pieces (Note 1)
• 3 Tbsp (45 ml) olive oil regular, not extra virgin
• 1 large onion peeled and diced
• 2 medium carrots peeled and roughly chopped, divided
• 5 garlic cloves peeled, divided

Short Rib Braising Liquid

• 3 cups (720 ml) stock low-sodium beef or chicken, or water; enough to just cover the ribs
• ½-1½ cups red wine (120 to 360 ml), dry, or white wine, or more stock (Note 3)
• 2 tsp kosher salt Morton
• 1 tsp ground black pepper freshly ground
• 2 bay leaves
• 2 tsp mustard seeds whole

Equipment: The pans and tools I use are in my Amazon shop.

• 5 qt - 7 qt dutch oven
• Tongs

Instructions

Sear the Beef Short Ribs

1. Pat dry. Pat 4½ lb boneless beef short ribs dry on all sides with paper towels.

2. Heat the pot. Heat a large Dutch oven over medium-high heat until hot all over, then add 3 Tbsp olive oil. (Note 2)

3. Sear in batches. Sear a few ribs at a time for 2 to 3 minutes per side, until deep brown on all sides, turning them with tongs. Don't crowd the pot. Move them to a bowl.

Build the Short Rib Braising Liquid

1. Cook the onion. Pour off all but about 2 Tbsp of the fat. Add 1 large onion and cook for 5 to 7 minutes, scraping up the brown bits, until soft and lightly browned.

2. Add half the carrots. Set aside half of the chopped carrots. Add the rest and cook for 3 to 4 minutes. Return the ribs and their juices to the pot.

3. Add the wine and stock. Pour in ½-1½ cups red wine and let it bubble for 2 to 3 minutes, scraping the bottom. Add 3 cups stock, enough to just cover the ribs. (Note 3)

4. Season the liquid. Add 2 tsp kosher salt, 1 tsp ground black pepper, 2 bay leaves, 2 tsp mustard seeds and 3 of the garlic cloves. Stir and taste; it should taste a little saltier than you would want a soup.

Braise the Short Ribs

1. Simmer covered. Cover and keep at a gentle simmer on low for about 2½ hours. Turn the ribs every 30 minutes and keep them covered with liquid. (Note 4)

2. Finish the carrots. Add the reserved carrots and the last 2 garlic cloves. Cover and cook for about 20 minutes, until the carrots are soft and a fork slides into the meat with no resistance. (Note 5)

3. Skim and serve. Turn off the heat, rest 5 minutes, then skim off the fat and remove the bay leaves. Serve over polenta, mashed potatoes, grits or pasta. (Note 6)

Recipe Notes

1. Short ribs: I use thick boneless short ribs. English-cut bone-in ribs work too: buy about twice the weight and plan on about 30 minutes more simmering. Flanken-cut ribs are too thin for braising. For a budget version, use beef chuck (see Tips). Beef shrinks to about half its size as it braises, so the raw pieces look bigger than what ends up on the plate.

2. Pot: No Dutch oven? Use any heavy-bottomed pot or deep pan with a lid. A heavy pot holds its heat when the cold meat goes in, so the ribs brown instead of steaming.

3. Wine: Use ½ cup (120 ml) for a light wine flavor, or up to 1½ cups (360 ml) for a deeper, richer sauce. With more wine, use a little less stock so the ribs are just covered. Use a dry wine like Cabernet Sauvignon or Merlot, never salted "cooking wine." White wine works too. To skip wine, use more stock.

4. Liquid and heat: Keep the liquid at small, lazy bubbles; a hard boil makes the meat tough. If the liquid drops below the ribs, add a splash of stock or water. To braise in the oven instead, preheat it to 325°F (165°C) before searing. Bring the pot to a simmer, cover it and move it to the oven for 2½ to 3 hours, turning the ribs once halfway. Start checking at 2½ hours.

5. Doneness: Go by the fork, not the clock. The ribs are done when a fork slides in with no resistance. If they still feel firm, keep simmering and check every 20 minutes.

6. Make-ahead: Cook up to 2 days ahead and refrigerate in the liquid. The fat hardens on top so you can lift it off, and the flavor gets even better overnight.

7. Storage: Refrigerate within 2 hours and use within 3 to 4 days. Freeze in the sauce for up to 3 months and thaw overnight in the fridge. To reheat, warm covered over medium-low heat for 20 to 30 minutes, or in a 325°F (165°C) oven for 30 to 40 minutes, until the center reaches 165°F (74°C). Turn the ribs once instead of stirring.

8. Tips: For a budget version, cut a beef chuck roast into large chunks, trimming off tendons, connective tissue and fat. Brown the ribs to a dark crust on every side. Use low-sodium stock, since the liquid cooks down. Rest the ribs in the covered pot for 15 to 20 minutes before serving if you have time. For a double batch, use a wide pot and sear in more batches.

Nutrition Facts

Braised Short Ribs

Amount Per Serving

Calories 706 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 16g100%

Cholesterol 219mg73%

Sodium 1898mg83%

Potassium 1520mg43%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 3g3%

Protein 71g142%

Vitamin A 5345IU107%

Vitamin C 5mg6%

Calcium 53mg5%

Iron 8.4mg47%

* Percent Daily Values are based on a 2000 calorie diet.

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I first shared these braised short ribs in 2017, and readers who made them have given them a 5-star rating. In October 2026 I rewrote the steps, added a guide to buying short ribs, answered the most common questions, and updated the recipe card with metric amounts.