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.

While short ribs may seem intimidating, our braised short ribs recipe is incredibly forgiving, without sacrificing an ounce of flavor or mouthwatering tenderness. And let’s be real, is there really a more comforting cut of meat than fork-tender braised short ribs, with all their deep, rich flavors, that practically fall off the bone? We didn’t think so.

The low and slow braising method does the heavy lifting, turning an otherwise tough cut of meat into melt-in-your-mouth perfection, while red wine, mustard, beef broth, and the addition of anchovies (trust us) infuse each bite with a rich, deep flavor. If you loved our white wine braised short ribs, these are a more savory, richer version.

Finished with a bit of herbed gremolata, these short ribs are pretty enough for an elegant holiday dinner party, but easy enough for a comforting dinner on any chilly weekend.

How to Make Our Braised Short Ribs Recipe

Short Rib Ingredients

Ingredients to make the best braised short ribs all laid out on a kitchen counter.

Short Rib Process

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 Ingredients

Gremolata Process

Combine all ingredients into a small bowl and toss together.

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.

Braised short ribs plated with a gremolata.

What is Gremolata?

Gremolata is a fresh, vibrantly colored condiment traditionally made with parsley, lemon zest, and garlic, although other fresh herbs are also sometimes added (like tarragon and chives in our version below). It’s a simple combination of fresh flavors that add brightness and freshness to otherwise rich and heavy dishes, grilled meats, fish, pasta, or vegetables.

Why We Think This is the BEST Braised Short Ribs Recipe

Seared in flavor: Seasoning and coating the ribs in flour before searing them creates an incredible crust for top-notch flavor development, while the flour helps thicken the sauce as everything simmers away.
Rich and complex sauce: Red wine, beef broth, mustard, garlic, veggies, and herbs add plenty of complex, rich flavor to the braising sauce, but the small pop of anchovies adds a complex umami flavor that really takes it over the top.
Customizable sauce: If you want a thick, creamy, gravy-like sauce, you can blend braised mirepoix and juices until smooth, or choose a glossy sauce option by straining the herbs and veggies out, reducing the liquid with butter until you reach the consistency you want.
Mostly hands-off cooking: While the ribs will cook low and slow for two and a half hours, you’ll only spend 20 minutes preparing them. Perfect for a dinner party where you have other dishes to tend to or a weekend at home.

Braised short ribs in bowls with mashed potatoes.

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.

Variations and Substitutions

You can make the sauce alcohol-free by substituting the red wine with beef broth and a couple of tablespoons of balsamic vinegar to replace the acidity.
If you don’t have or can’t get your hands on short ribs, you can substitute them for bone-in chuck roast, beef shank, beef cheeks, or even lamb shank, although the cooking time may be shorter or longer depending on the cut.
If you’re missing or don’t want to use the onions, carrots, and celery for the mirepoix, you can substitute or add mushrooms, shallots, or fennel following the same directions.
Make this recipe gluten-free by using a 1:1 gluten-free flour to coat the short ribs. You’ll still get a great sear, just without the gluten.
The gremolata can be made with just parsley, lemon, and garlic if needed, or you can skip it altogether and just garnish with fresh parsley or serve with an herb salad instead.

Storage and Reheating Instructions

To store leftover short ribs, add the beef and sauce to an airtight container and refrigerate for up to four days.

You can also freeze leftovers by cooling the dish and freezing portions of the meat in freezer-safe containers with sauce. When ready to eat, thaw overnight in the refrigerator.

To reheat leftover short ribs, remove any congealed fat from the top, then add the meat and sauce to a pot and gently warm over medium-low heat, stirring occasionally until heated through. You can also reheat it in a covered oven-safe dish at 325°F for 20 to 30 minutes or until warmed through. Stir in a splash of beef stock to thin out the sauce if needed.

What to Serve with Our Braised Short Ribs Recipe

Serve this dish with any of these sides for a complete, flavor-packed, and balanced meal:

Braised short ribs on top of mashed potatoes in a bowl with a fork digging in.

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