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It never fails, if the restaurant we are dinning at has Beef Short Ribs on the menu, I’m ordering them. I also don’t know how it has taken me this long to start making them at home, but I am so glad I did. I will be honest, I was a bit intimidated to make these but I was pleasantly surprised that they really aren’t that difficult. You basically just need to sear your beef and chop up some veggies, and these really do the work themselves in the oven over the course of 3-4 hours. If you love this recipe, you need to make my Pot Roast next!

Before I made them I watched a few recipes on YouTube just to make sure I had the right idea going into making these. The video I used as inspiration for this recipe was by Chef Billy Parisi. I will add his video below in case you want to check it out, he has some great tips:
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My tips before getting started
- Make sure you are cooking down that red wine. It will likely take a bit longer than you think; somewhere between 5-7 minutes. The goal is to have the red wine reduced by half and thick. You should be able too take a spoon and make a clean line in the pot like I have done below:
- Make sure to use fresh herbs in this recipe over dried, as the dried herbs aren’t going to give you the same overall flavour as the fresh do in this particular recipe.
- Personally I think pairing these ribs with a creamy mashed potato is the way to go since you are going to have a lot of that broth. However, if you aren’t a potato person, you can make polenta or rice.
Braised Beef Short Ribs
Equipment
- 1 Dutch Oven
Ingredients
- 1 tbsp vegetable oil, for frying
- salt and pepper, for the beef
- 8 medium sized beef chuck short ribs
- 5 garlic cloves, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1/2 large yellow onion, chopped
- 1 tbsp worcestershire
- 2 tbsp tomato paste
- 2 cups dry red wine, cabernet sauvignon or merlot
- 7.5 cups beef broth, I use salted
- 2 bay leaves
- handful rosemary
- handful thyme
- handful sage
- chives , for topping
Instructions
- Begin by setting your oven to 325 degrees.
- To your beef short ribs, season all sides (including the sides) with a generous amount of salt and pepper. Set aside.
- Chop up your onion, celery and carrots into similar sized pieces. Set aside.
- To a large dutch oven, add your vegetable oil and set to medium/high heat.
- Once hot, add your beef short ribs, working in batches if you need, to avoid crowding the pot. Sear on each side (including the sides) for anywhere between 4-7 minutes until a golden crust begins to appear. Once each side of the beef has a nice golden color, remove from the pan and set aside for a few minutes.
- To the same pot, add your vegetables and cook for 5-7 minutes, stirring often. Once veggies are softened slightly, add your garlic and saute for an additional 2 minutes.
- Add your tomato paste and worcestershire and cook until the tomato paste changes to a dark red color, about 3 minutes.
- Deglaze your pan with the red wine, scraping whatever bits remain on the bottom of the pan. Bring the wine to a boil for 1 minute and then reduce the heat to low and let simmer for 5-7 minutes, or until the wine has thickened and reduced by half.
- Add your beef broth and bring to a simmer.
- Once simmering, add your beef back into the pot, top with your herbs, cover and get into the oven for at least 3 hours, checking in after about 1.5 hours.
- Once the meat is visibly pulling away from the bone and the meat is fork tender, they are ready. This should take 3 to 3.5 hours of cooking time.
- Remove your beef for a moment and gently strain the broth so you are left with a silky smooth consistency.
- Once strained, bring broth to a low simmer on your stove for about 10 minutes, until it thickens slightly.
- Return your beef back to the broth while you assemble your plates.
- Add your braised short ribs onto a bed of mashed potatoes or polenta and top with lots of that broth.
- Top with fresh chives and thyme.
- Enjoy right away!
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks so yummy!! Do you think I could use stew meat instead of short ribs? It reminds me of my grandma and her famous stew and polenta!! ❤️
Hi Tina! I think you can! I haven’t tried using stew meat, but honestly I don’t think it would be bad. If you do test it out, let me know how it goes! xo
I have a question in. Your recipe i saw you use bone in short ribs is boneless still ok or will it tear apart in the broth?
Hi Nathan. I’m sure that you can use boneless short ribs, although I don’t think that I would cook them as long, just because they would eventually evaporate into the broth. But, maybe cut the cooking time in half and give it a try. Just keep an eye on them 🙂
Made this tonight for my hubbys birthday! I actually ended up using a crockpot and slow cooking Them for about 5 hours on high and they were PERFECT!
I also made mushrooms and used the broth to cook the mushrooms in and they were incredible and tied the meal together.
I will say instead of straining the broth and then putting it in a pot on the oven I would only use a little of the broth and simmer that. I ended up with way to much broth and a mess. I needed to add a little to a pan and simmer it and thicken it, then add it over the top of the short ribs, mushrooms and potatoes.
Hi Raya! That sounds SO good. Thanks for this feedback. I hear you with the broth, every time I made it the broth ratio comes out different and I think it has to do with how fatty the beef is. Either way if you have too much broth you can always freeze it into cubes and use them for soup bases.
When you did it in the crockpot, how did you do it? Did you do all the other steps first and then you just put it in the crockpot for five hours instead of three or did you put all of the ingredients into the crockpot?
Wonderful! I will follow your lead with your changes and I will be leaving out the potatoes and adding more mushrooms!
I made this for my wife’s birthday today–it was outstanding!!!
Hi David! That is so nice of you – I am sure she loved that! Thanks for the great feedback!!
This was an excellent recipe. I’ve never made short ribs before but when I saw your IG post I knew I had to try. So glad I did. Pretty easy recipe. My husband said it was one of the best short rib meals he has ever had.
Can I sub the red wine for anything else non alcoholic?
I recommend replacing with beef stock and 2 tbsp of red wine vinegar. Hope this helps.
What cut of short ribs do you use?
I made this last night for dinner and it was my first attempt at short ribs and they came out incredible! This recipe was so easy to follow and it was the best meal I’ve had in weeks. One question I have is do you have any tips for particularly fatty short ribs? I noticed that they caused a lot of liquid to be left behind after searing (I should’ve drained the pan I now realize) and you could see the fat separate from the sauce on the plate, so would love any advice you have to prevent that! Thank you so much for sharing your recipe!
This was so good. Lots of flavor and tender meat. Didn’t have fresh herbs this time, had to opt for dried, but this was still good. Will do this recipe again. Even the dog loves the bones!
literally the best! we only use this recipe for our short ribs! so yummy 🙂
made this for Christmas – #outstanding!!! tysm for this recipe 🤗😋😋😋 (the last time I cooked w/ wine it came out bitter; this was #perfection 😘✨)
My daughter’s BF made this for me for my b-day. Sooo good!
Family loved!
This is my go to recipe when I’ve got guest coming. It tastes better than a restaurant, but is actually quite easy. Thank you for sharing the recipe! Can’t wait to try some of your others!
Amazing! Made it twice and my family always says they’re soooo good!
Hi Sam! I love to hear it! Thanks for making this one multiple times! xo
Excellent. Very easy. Finished in a crock-pot. The herbs make it specials. That’s right I said “specials”. Come get me grammar police. 🙂
I dont speak English very well but I can tell you on french what I think about that recepies.
C’était extraordinairement délicieux!
À refaire le plus souvent possible et c’était digne d’un repas de grands restaurants et pourtant si facile à faire!
Merci
This recipe produced a restaurant level meal . Delicious with the mashed potatoes and cornbread. I will save this his as a favorite.
Hello! If I’m only using 4 short ribs, would I halve the rest of the ingredients as well? Can’t wait to try it!
I haven’t tried it this way, but my guess is that would work fine!
Delicious. Ever since tried it for the first time, keep making it as a date night dinner or for family gatherings
We’ve made this for Christmas the past two years and it’s so good. It’s become a tradition and I feel like it gets better every time. Love this recipe and many others from her.