Prep Time: 25 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 40 minutes
Intensity Level: Medium-High (Why? Requires searing hot fat, flambéing optional, and a long stovetop-to-oven technique. Not for absolute beginners, but confident home cooks will excel.)
Servings: 6 (1 bone-in short rib per person)
Why This Recipe Works
There is braised beef, and then there is this. These short ribs are not merely “fall-off-the-bone” — they surrender. A full bottle of robust red wine, slowly reduced and melded with aromatic vegetables, beef stock, and a bundle of fresh herbs, creates a gravy so silky and deep it tastes like it simmered for two days. The meat emerges fork-tender, cloaked in a mahogany sauce that begs to be sopped up by crusty bread or spooned over buttermilk mashed potatoes. This is Sunday supper as an event.
Time & Intensity at a Glance
Phase Duration Heat / Effort Level
Mise en place (prep) 15 min Low (knife work)
Searing beef 12 min High (hot oil, splatter risk)
Sautéing aromatics 8 min Medium
Deglazing & wine reduction 10 min Medium-High (active stirring)
Braising (oven) 3 hours Low (hands-off)
Defatting & finishing gravy 15 min Medium (skimming, reduction)
Resting & serving 10 min Low
Active cooking time: ~50 minutes
Inactive (oven) time: 3 hours
Ingredients
For the beef:
6 bone-in beef short ribs (about 4–5 lbs / 1.8–2.2 kg), each about 2 inches thick
2 tsp kosher salt
1 tsp freshly ground black pepper
3 tbsp olive oil (or grapeseed oil), divided
For the braise:
1 large yellow onion, diced (about 1½ cups)
2 medium carrots, peeled and diced (about 1 cup)
3 celery stalks, diced (about 1 cup)
6 cloves garlic, smashed but left whole
2 tbsp tomato paste
1 bottle (750 ml) dry red wine — choose: Cabernet Sauvignon, Merlot, or Côtes du Rhône
4 cups (960 ml) low-sodium beef broth, preferably homemade
2 dried bay leaves
4 sprigs fresh thyme
3 sprigs fresh rosemary
1 sprig fresh sage (optional)
For the finish:
2 tbsp unsalted butter, cold, cut into small cubes
1 tbsp all-purpose flour (or cornstarch slurry for gluten-free)
Flaky sea salt, to taste
Fresh parsley, chopped (for garnish)
Equipment Needed
Dutch oven (6–8 quart / 5.5–7.5 L) with tight-fitting lid
Tongs
Fine-mesh strainer
Fat separator or large spoon
Instant-read thermometer (optional, for liquid temp)
Instructions
Phase 1: Prepare & Sear (Intensity: High)
Preheat oven to 325°F (165°C) with rack in lower-middle position.
Pat short ribs completely dry with paper towels. Trim excess hard fat, leaving a thin layer. Season all sides generously with salt and pepper.
Heat 2 tbsp oil in Dutch oven over medium-high heat until shimmering (almost smoking). Working in 2 batches, sear ribs 4–5 minutes per side until deep brown crust forms. Do not crowd. Transfer to a plate. Intensity note: Expect vigorous spattering — use a splatter screen.
Phase 2: Build the Base (Intensity: Medium)
Pour off all but 1 tbsp fat from pot. Reduce heat to medium. Add onion, carrots, celery, and a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened and lightly golden.
Add smashed garlic and tomato paste. Cook 2 minutes, stirring constantly — tomato paste should darken to brick red.
Deglaze: Pour in ½ cup of the red wine, scrape up all browned bits (fond) from bottom with a wooden spoon. Let wine almost evaporate (30 seconds). Then add remaining wine, beef broth, bay leaves, thyme, rosemary, and sage. Bring to a simmer.
Phase 3: Braise Low & Slow (Intensity: Low, then None)
Return short ribs to pot, meat-side down. They should be mostly submerged — add a little water if not. Bring liquid back to a bare simmer.
Cover with lid slightly ajar (to allow reduction). Transfer to preheated oven. Braise for 2½ hours. After 2½ hours, remove lid completely and continue braising 30 more minutes — this concentrates the gravy.
Doneness check: Meat should feel jiggly and a fork twists easily in the center. Internal temp of meat ~200°F (93°C).
Phase 4: Finish the Velvety Gravy (Intensity: Medium)
Carefully remove short ribs to a platter and tent loosely with foil.
Pour braising liquid through a fine-mesh strainer into a fat separator or large bowl. Discard solids. Let sit 5 minutes — fat will rise. Pour or spoon off defatted liquid back into pot (reserve about 1 cup of fat for another use if desired).
Thicken: Over medium heat, bring liquid to a simmer. In a small bowl, mash cold butter with flour into a paste (beurre manié). Whisk paste into simmering gravy, 1 tbsp at a time, until gravy coats the back of a spoon (about 5–7 minutes).
Taste and adjust with flaky sea salt and black pepper. Gravy should be glossy and deeply savory.
Phase 5: Serve
Return short ribs to pot to warm through for 2 minutes, spooning gravy over them.
Garnish with fresh parsley. Serve with mashed potatoes, polenta, or crusty bread.
The Last of the Recipe (Storage & Make-Ahead)
Make-ahead gold: Braised short ribs are better on day 2. Prepare through Step 11 (strained, defatted liquid). Cool completely, then refrigerate meat and liquid separately overnight. Next day, scrape solidified fat from gravy (discard), then proceed with Step 12. The flavors will deepen dramatically.
Refrigeration: Store in an airtight container for up to 5 days.
Freezing: Freeze meat and gravy together for up to 3 months. Thaw overnight in fridge, then reheat gently on stovetop over low heat, covered, stirring occasionally.
Reheating: Low and slow is key. Warm over medium-low heat, lid on, for 15–20 minutes. Add a splash of broth if gravy has thickened too much.
Final pro tip: Do not skip the cold-butter-and-flour finish. It adds gloss and tempers the wine’s tannins into pure velvet.
Nutrition Information
*Per serving (1 bone-in short rib + ½ cup gravy). Calculated using lean meat estimation and defatted gravy.*
Nutrient Amount
Calories 685 kcal
Protein 48 g
Total Fat 42 g
– Saturated Fat 17 g
– Unsaturated Fat 21 g
Cholesterol 165 mg
Carbohydrates 12 g
– Dietary Fiber 2 g
– Sugars 5 g
Sodium 790 mg (varies with broth)
Potassium 870 mg
Iron 5.2 mg (29% DV)
Vitamin A 2100 IU
Calcium 68 mg