If you’re looking for a rich, fall-off-the-bone dinner that feels restaurant-worthy yet totally doable at home, this perfect short ribs recipe delivers every single time. Slow-braised until meltingly tender, beef short ribs become deeply flavorful and irresistibly comforting.
Whether you’re cooking for a cozy Sunday meal, a dinner party, or a holiday gathering, mastering short ribs is easier than you think — as long as you follow the right steps.
🛒 Ingredients
4–5 lbs bone-in beef short ribs
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups beef broth
1 cup dry red wine (optional but recommended)
2 sprigs fresh thyme
1 sprig rosemary
2 bay leaves
🔥 Step-by-Step Instructions
1️⃣ Season Generously
Pat short ribs dry with paper towels. Season generously with salt and black pepper on all sides.
👉 Proper seasoning is the foundation of deep flavor.
2️⃣ Sear for Maximum Flavor
Heat olive oil in a heavy Dutch oven over medium-high heat.
Sear short ribs on all sides until deeply browned (about 3–4 minutes per side).
Do not rush this step — the browned crust builds incredible flavor.
Remove ribs and set aside.
3️⃣ Build the Flavor Base
In the same pot:
Add onion, carrots, and celery.
Cook until softened (about 5–7 minutes).
Stir in garlic and tomato paste.
Cook for 1–2 minutes until slightly caramelized.
This aromatic base creates the backbone of your braising liquid.
4️⃣ Deglaze the Pot
Pour in red wine (if using) and scrape up the browned bits from the bottom of the pot.
Let simmer for 5 minutes to reduce slightly.
5️⃣ Add Liquid & Herbs
Add:
Beef broth
Thyme
Rosemary
Bay leaves
Return short ribs to the pot. Liquid should come about ¾ up the sides of the ribs.
6️⃣ Slow Braise
Cover and cook in a preheated oven at 325°F (165°C) for 2½–3 hours, or until the meat is fork-tender.
Low and slow is the secret to perfect short ribs every time.
🍽 Finishing Touches
Once tender:
Remove ribs carefully.
Skim excess fat from the sauce.
Simmer sauce on stovetop to thicken if desired.
Strain for a smoother finish (optional).
Spoon sauce over ribs before serving.
⭐ Why This Method Works
✔ Searing builds rich, caramelized flavor
✔ Aromatics add depth
✔ Slow braising breaks down connective tissue
✔ Balanced liquid keeps meat moist and tender
The result? Buttery-soft meat that falls right off the bone.
🥔 What to Serve with Short Ribs
Perfect pairings include:
Creamy mashed potatoes
Polenta
Buttered egg noodles
Roasted root vegetables
Crusty bread
Steamed green beans
The sauce is too good to waste — serve with something that soaks it up!
🌿 Flavor Variations
🍄 Mushroom Version
Add sliced mushrooms with the vegetables.
🧄 Extra Garlic
Double the garlic for a bold twist.
🌶 Slightly Spicy
Add a pinch of red pepper flakes.
🍷 No Wine Option
Replace wine with extra beef broth + 1 tablespoon balsamic vinegar.
❄ Storage & Make-Ahead Tips
Store in the refrigerator up to 4 days.
Tastes even better the next day.
Freeze for up to 3 months.
Reheat gently on stovetop or in oven.
Short ribs are an excellent make-ahead meal.
💡 Pro Tips for Perfect Results
✔ Choose bone-in ribs for better flavor
✔ Don’t overcrowd when searing
✔ Keep oven temperature low
✔ Allow meat to rest briefly before serving
✔ Let sauce reduce for deeper flavor
🥩 Final Thoughts
This perfect short ribs recipe guarantees tender, flavorful results every time. With proper searing, slow braising, and a rich aromatic base, you’ll create a comforting dish that tastes like it came from a fine dining restaurant.
Once you master this method, short ribs will become one of your most impressive — and reliable — go-to meals. 🍽✨