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Braised Beef Short Ribs are the dinner that makes everyone think you fussed in the kitchen all day, when really the oven does the heavy lifting. I first made these for a chilly anniversary dinner at home, and the moment the meat slid off the bone, Jason looked at me like I had unlocked a secret. Fall apart tender, rich, and saucy, they feel fancy but could not be simpler. If you love a cozy braise, you will also adore our beef short rib ragu.
One bite of these melt in your mouth short ribs and plain weeknight dinners will never feel quite the same.
Braised Beef Short Ribs Quick Look
- 🕒 Prep Time: 45 minutes
- 🌡️ Cook Time: 5 hours
- ⏳ Total Time: 5 hours 45 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 376kcal
- 🌶️ Flavor Profile: Rich, savory, and deeply beefy (pure comfort)
- ✋ Difficulty: Easy and mostly hands off, like our boneless braised short ribs
Quick Answer
To make braised beef short ribs, season bone in ribs with salt and pepper and sear them in a hot Dutch oven until browned. Cook pancetta, onion, and garlic, deglaze with white wine, then add tomato paste and crushed tomatoes. Return the ribs, cover, and braise in a low oven for four to five hours until the meat is fall apart tender.
Jump to:
- Braised Beef Short Ribs Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Braised Beef Short Ribs
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Braised Beef Short Ribs FAQs
- Other Recommended Hearty Beef Dinner Recipes
- Braised Beef Short Ribs
Why This Recipe Works
Click to see the technique science
- A hard sear first. Browning the ribs before braising builds a deep, caramelized crust that flavors the entire sauce.
- Low and slow does the work. A long, gentle braise in a 250 degree oven breaks down the tough connective tissue until the meat is fork tender.
- Pancetta builds the base. Crispy pancetta adds a salty, savory depth that makes the tomato sauce taste like it simmered all day.
- Wine deglazes the flavor. A splash of white wine lifts all the browned bits off the bottom of the pot and folds them right back into the sauce.
- Tomatoes turn silky. Crushed tomatoes and tomato paste melt down into a rich, glossy sauce that clings to every strand of beef.
- It is mostly hands off. Once the pot goes into the oven, you are free to relax while dinner practically cooks itself.
Why You’ll Love This Recipe
- They look and taste restaurant fancy but use simple, easy to find ingredients.
- The oven does almost all the work, so they are perfect for entertaining without the stress.
- Leftovers are incredible shredded over pasta, mashed potatoes, or rice.
Key Ingredients
A short list of humble ingredients turns into something special here. These are the players that matter most.
- Beef Short Ribs: Bone in short ribs are the star. The bones and marbling keep the meat juicy and add big flavor to the sauce as they braise.
- Pancetta: This Italian cured pork adds a salty, savory backbone. Regular bacon makes a great substitute if that is what you have on hand.
- White Wine: A dry white like pinot grigio deglazes the pan and brightens the rich sauce. Use beef broth if you prefer to skip the wine.
- Tomato Paste and Crushed Tomatoes: Together they create a thick, glossy, deeply flavored sauce that hugs the tender beef.
- Aromatics: Onion and garlic round out the base with sweet, savory depth.
See recipe card for exact quantities.
Variations and Substitutions
These short ribs welcome a little improvising. Try one of these easy twists.
- Red wine version: Swap the white wine for a dry red like cabernet for an even richer, deeper sauce.
- Add vegetables: Toss in carrots and celery with the onion for a heartier, one pot meal.
- Herb it up: A sprig of rosemary or thyme in the braise adds a lovely savory note.
- Spice the sauce: A pinch of red pepper flakes gives the tomato sauce a subtle warmth.
- Serve it saucy: Shred the leftover beef and toss it with the sauce over pappardelle for an easy short rib ragu.
How to Make Braised Beef Short Ribs
- Generously season the bone in short ribs all over with salt and pepper.
- Sear the ribs in olive oil in a hot Dutch oven until deeply browned on all sides, then remove and set aside.
- Add the diced pancetta and onion to the pot and cook until the pancetta crisps and the onion softens.
- Stir in the garlic until fragrant, then deglaze the pan with white wine, scraping up all the browned bits.
- Stir in the tomato paste and crushed tomatoes and bring to a boil, then return the seared ribs to the pot.
- Cover and braise low and slow in a 250 degree oven for four to five hours, until the meat is fall apart tender.
Recipe Tips & Tricks
- Pat the ribs dry first. A dry surface gives you a better, faster sear, and that deep brown crust is where the flavor starts.
- Do not crowd the pot. Sear the ribs in batches if needed so they brown instead of steam.
- Keep the braise low. A 250 degree oven is the sweet spot. Too hot and the meat tightens up instead of going tender.
- Check at four hours. The ribs are done when the meat pulls away from the bone with almost no effort. Bigger ribs may need the full five hours.
- Skim the fat. Let the pot rest a few minutes, then skim the excess fat off the top with a ladle for a cleaner, silkier sauce.
- Make it ahead. Short ribs taste even better the next day, so this is a great dish to braise in advance and gently reheat.
Serving Ideas and Suggestions
These braised beef short ribs are made for soaking up sauce, so serve them over something that can catch every drop. Buttery mashed potatoes, creamy polenta, or a tangle of wide pappardelle are all perfect landing spots for that rich, glossy tomato sauce.
For a cozy plated dinner, spoon the ribs and sauce over our savory mashed sweet potatoes, or shred the leftovers into our beef short rib ragu. If you love a hearty braise, our braised boneless short ribs and our brisket ragu with crispy polenta cakes belong on your list too.
Add a simple green salad and some crusty bread to round things out, and finish with a glass of whatever wine you cooked with. However you plate them, these short ribs turn an ordinary night into a special occasion worth lingering over.
Braised Beef Short Ribs FAQs
Bone in beef short ribs are ideal for braising because the bones and marbling keep the meat moist and add rich flavor to the sauce. Look for meaty, well marbled ribs, often labeled English cut, for the best results.
Absolutely, and they taste even better the next day. Braise them fully, cool, and refrigerate for up to three days. The fat solidifies on top, making it easy to skim before you gently reheat.
No. The white wine adds brightness and helps deglaze the pan, but you can swap in an equal amount of beef or chicken broth with a small splash of vinegar for similar results.
Store leftover short ribs in an airtight container in the fridge for up to three days, or freeze for up to three months. Reheat gently on the stove or in a low oven, adding a splash of broth if the sauce has thickened.
Tough short ribs usually just need more time. The connective tissue takes hours of low, slow heat to break down, so if they are not fork tender yet, cover them, keep braising, and check again every thirty minutes.
Serve them over mashed potatoes, polenta, pasta, or rice to catch the sauce, with a green salad and crusty bread on the side. A simple vegetable like roasted carrots or green beans rounds out the plate.
Ready for another fork tender favorite? Try our braised boneless beef short ribs next for an easy, elegant dinner.
Braised Beef Short Ribs
Ingredients
- 8 beef short ribs bone-in
- 3 tablespoons olive oil divided
- 4 ounces pancetta small diced or bacon
- 1 small onionl small diced
- 4 garlic cloves minced
- ¼ cup white wine such as pinot grigio or sauvignon blanc
- 1 12 oz can tomato paste
- 1 28 oz can crushed tomatoes
- Salt and pepper to taste
- Pasta Mashed Potatoes, or Rice for serving
- Fresh basil for serving
Instructions
- Pre-heat the oven to 250ºF.8 beef short ribs bone-in
- Sprinkle salt and pepper to taste over ribs, on both sides. Heat up 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.8 beef short ribs bone-in
- Add ribs to hot dutch oven and get a nice sear on all sides, flipping them over to brown on all sides. This will probably take about 10-20 minutes. Remove ribs to a plate, set aside.8 beef short ribs bone-in
- Lower the heat to medium-low, drizzle the remaining olive oil into the pan, add in the pancetta and onion, cook until the pancetta starts to crisp and the onion is softened, 5-8 minutes. Add in the garlic, cook until it is fragrant, stirring occasionally, 30 seconds. Add the white wine to deglaze the pan. Scrape the bits from the bottom of the pan.8 beef short ribs bone-in
- Add the tomato paste and stir to combine. Add in the crushed tomatoes and bring to a boil, add more salt and pepper to taste, return the ribs to the pan. Put the lid on and place the pot in the oven. Let it braise low and slow for 4-5 hours. I like to check at the 4-hour mark to see if it’s falling apart from the bones, trust me, you’ll know when it’s ready.8 beef short ribs bone-in
- Once you remove the pan from the oven, let it cool for a little bit. Skim the excess fat off with a ladle and then it will be ready to serve. Serve over pasta, mashed potatoes, or rice! Garnish with fresh basil.8 beef short ribs bone-in
Video
Notes
- We like to use bone in short ribs but you can also use boneless.
- When you refrigerate before reheating skim the fat off the top and discard.
- This recipe an be frozen, see my tips on that above.
- A white wine is best for this recipe, so make sure that you use that.
- If you are not able to find pancetta then you can absolutely substitute bacon.
Nutrition
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This recipe is AMAZING! The meat is so tender and flavorful and falls right off the bone -this was a huge hit in my house.