This braised short ribs 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 an ideal dish for entertaining since short ribs are even better when allowed to rest overnight to reheat the following day.
The cooking method is simple, building flavor with each step: Start by heading to a butcher and ask them to cut bone-in short ribs (which have more flavor than boneless short ribs) into 2" pieces. Using a Dutch oven, sear them in batches until cooked on all sides. When you pour off the fat, take care not to lose the browned bits stuck to the bottom of the pan, which will add even more flavor. Next, sauté some aromatic vegetables in the residual drippings, then toast the tomato paste and flour, which will add a depth of flavor and viscosity to the braise. After deglazing with the red wine (scrape up those browned bits so they dissolve), you’ll simmer the meat on the stovetop for a bit before tucking in lots of garlic and fresh herbs, dousing the whole thing with beef broth, and sliding the braise into the oven.
The long cook time transforms the braising liquid into a rich sauce and the short ribs into fall-off-the-bone tender chunks. Transfer the meat to a platter and strain the sauce, skimming the fat that rises to the top. Serve with mashed potatoes, creamy polenta, plush Parker House rolls, or wide ribbons of pasta, so none of that sauce goes to waste.
Ingredients
Makes 6 servings
Preparation
Step 1
Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
Step 2
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Step 3
Cook until short ribs are tender, 2-2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
Cook's Note: To test if the ribs are done, pull on a bone. It should slide out freely.
Leave a Review
Reviews (237)
Back to TopUnfortunately this recipe didn't live up to all the good reviews. I made 1/3 of the recipe as there were only 2 of us. In the oven after 2 hours, all the liquid was gone and it was a stuck on mess. The meat was definitely tender, but there wasn't any sauce left...very disappointed.
Laurie
Fairport, NY
2/15/2024
It's good but not incredible. No wow factor for me. Did everything as written-Whole Foods short ribs, good bottle of cab, went a tad heavier on the herbs. A good heavy dinner for a cold winter night. I might just be spoiled. Would make again but not often.
SusanR
Columbus, OH
1/4/2023
These are absolutely incredible. Found this to be a super easy recipe and can't wait to make it again. I had a question of what size Dutch oven to use... I went with a 6 qt. and it was pretty full, but worked perfect. Took a few recommendations from other reviewers: used twine to tie the herbs together, and blended the sauce together (removed the fat and herbs, included the onions, carrots and celery) and it was soooo good. Came out wonderfully creamy almost. Served this with mashed potatoes and a simple green salad. There was enough leftover sauce to freeze and save for future use!!
Laylalk
Chicago, IL
10/7/2022
I've made this a few times. It's a winner.
Anonymous
New Jersey
3/1/2022
When I add beef broth ?
Beef broth confused
1/14/2022
Simply Delicious. Definitely use fresh herbs only. Cooked in the oven in my Cast Iron Le Creuset!!!! Wow!!!
Kforgue
Plainfield IL
1/10/2022
One of my very favorite recipes, period. Such a special dish to serve over rich mashed potatoes or polenta. I use bone-in for the extra flavor that the bones impart and I add the flour before the vegetables to make a medium dark roux, then add the veggies, frying them in the roux. That adds yet another layer of flavor to this already incredible dish.
Anonymous
12/4/2021
This is my saved Short Rib recipe. I've made SO many times. My company always raves about these!! I use boneless. Super delish!!!
Serena C.
Vernon CT
11/20/2021
I’ve made this recipe several times and keep coming back to it. It’s heavy on prep abut it pays off in flavor! I’ve used leftover meat and gravy to make short rib pot pies as well as short rib pot stickers. Yum!
Kat S
Dallas, Tx
11/5/2021
Simply the BEST! I keep bumping the post every time I make this.
April Smith
Long Island NY
10/27/2021
Ive made this recipe many times. Ive tried others and find myself back here every time. I like them served on polenta instead of mashed potatoes. I tie up the herbs in a cloth bag and wrap the garlic in cheesecloth, also as others retain the veggies in the sauce, great either way…
Mark Philllips
Upstate NY
10/8/2021
My family thoroughly enjoyed this. We had a little meat and plenty of sauce left over. My husband took some beef bones, water, beef and sauce and made a delicious beef-vegetable (cabbage, green beans, white corn, carrots, onions, celery) soup the next day. He added s/p, Worcestershire, thyme and paprika. Amazing meals two days in a row!
Anonymous
Cleveland
3/29/2021
So flavorful and easy. Great dish for company. I used boneless short ribs.
3/28/2021
Very good recipe. I like the shorter time in the oven as compared to many other short rib recipes. Following the guidance of some others here, I tied the fresh herbs together and peeled the garlic so I did not have to strain the 'gravy'. Instead, I had all the vegetables in the sauce and served it over pappardelle. Also, I used about 4 times the tomato paste, a pound of sliced mushrooms and a 14.5 oz can of diced tomatoes in the sauce. My new go-to short rib recipe.
jimpasq
Portsmouth, NH
3/4/2021
I made this yesterday after seeing it on Bon Appetit's Instagram page. It was very, very good. I made 1/2 the recipe as there is only 2 of us and it was perfect. Next time I would definitely tie up the herbs in cheesecloth and peel the garlic cloves. As per another reviewer, I used a hand blender to wiz the sauce once the ribs were done and then strained it. The gravy was silky smooth and lick the plate good. I wish I had seen this recipe in the October 2011 issue as it is a do over for sure.
bobbie_steele
Vancouver, BC
12/14/2020
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