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Braised short ribs on top of a bed of mashed potatoes in a bowl.
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5 from 1 vote

The BEST Braised Short Ribs Recipe

Our braised short ribs recipe transforms a tough, inexpensive cut into melt-in-your-mouth perfection with a rich red wine sauce and fresh gremolata for layers of flavor with minimal work.
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: dinner, Main Course
Cuisine: American
Servings: 6
Calories: 622kcal
Author: Teri & Jenny

Equipment

Ingredients

braised short ribs

  • 3 1/2 tablespoons olive oil divided
  • 4 pounds bone-in short ribs, trimmed (about 6)
  • 1 cup all purpose flour
  • 1/2 diced white onion
  • 1 large peeled and diced carrot
  • 2 ribs diced celery
  • 3 garlic cloves, lightly smashed
  • 3-4 sprigs minced thyme
  • 3 tablespoons tomato paste
  • 1 1/2 cups red wine (such as cabernet sauvignon)
  • 1 cup unsalted beef stock
  • 4 tablespoons cold salted butter cubed
  • salt and pepper to taste

herby gremolata

  • 2 tablespoons minced parsley
  • 2 tablespoons grated lemon zest
  • 1 tablespoon thinly sliced chives
  • 1 tablespoon minced tarragon
  • 2 grated garlic cloves
US Customary - Metric

Instructions

  • Preheat oven to 325°F. Generously season short ribs with salt and pepper.
  • Gently toss short ribs in flour and shake off any excess, so you have a thin and even coat around each rib.
  • Pour 1 1/2 tablespoons oil into a large Dutch oven and place over medium-high heat. Sear for 2 to 3 minutes on each side. Remove short ribs from pot and set aside. 
  • Drain any excess fat from pan and add remaining oil. Add onions, carrots and celery and sauté for about 5 minutes. Season with salt and pepper. 
  • Add garlic and thyme and continue to sauté for an additional 3 minutes. Stir in tomato paste.
  • Deglaze pot with red wine, making sure to scrape any browned bits that may have stuck to the bottom, with a wooden spoon. Boil until liquid has been reduced by one third.
  • Add short ribs back to the pot, in a single layer and top with stock. 
  • Bring to a boil, cover and place into the oven for about 2 hours or until short ribs are fork tender.
  • Remove short ribs from braising liquid and set aside.
  • Strain braising liquid and pour back into the braiser. Place mixture over medium-low heat and bring to a simmer. Once mixture is simmering add butter and whisk together until a smooth sauce forms. Adjust salt and pepper as needed.

Gremolata

  • Combine all ingredients into a small bowl and toss together.

Assembly

  • Place a scoop of mashed potatoes into a shallow bowl and top with a short rib. Top with a ladle of sauce and finish with a sprinkle of gremolata. Serve immediately.

Notes

Tips and Tricks for Braised Short Ribs Success
  • Don't skip the searing. While it's an extra step that not all braised short ribs include, it's one of the reasons this recipe is the best. The flour-coated ribs sear into a delicious crust that adds a deeper flavor to the meat and sauce during braising.
  • Our rule of thumb for using wine in cooking is to use a wine you would drink. Not only will you enjoy the flavors more, but since you're only half of a bottle, the other half can be served with dinner. We recommend a full-bodied Cabernet Sauvignon or Merlot.
  • Don't be afraid to make this ahead of time. The flavors really start to develop the longer the meat and sauce sit, so making it the day before and gently reheating it the next day before serving is perfectly acceptable.

Nutrition

Calories: 622kcal | Carbohydrates: 12g | Protein: 45g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 150mg | Sodium: 950mg | Potassium: 1168mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2323IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 6mg