Braised Short Ribs for a Quiet Sunday
Tender, fall-apart beef short ribs slowly braised in red wine, tomatoes, and aromatics until the kitchen smells like comfort. A steady, unhurried roast-style meal meant for lingering at the table and dipping bread into the sauce.
This is the kind of dish that asks you to slow down—brown the ribs, lower the heat, and let time do the real work. While it braises, the house settles into that soft Sunday quiet, the air warm with onions and wine. By the time it’s ready, the sauce is glossy and deep, and dinner feels like a small return to something familiar.
Total Time
4 hr 5 min
Prep Time
25 min
Cook Time
3 hr 40 min
Servings
6
Ingredients
Short ribs & seasoning
- •4 lb (1.8 kg) bone-in beef short ribs
- •2 1/2 tsp kosher salt, plus more to taste
- •1 1/2 tsp freshly ground black pepper
- •2 tbsp all-purpose flour (optional, for light dredging)
Braising base
- •2 tbsp olive oil (or neutral oil)
- •1 large yellow onion, diced
- •2 carrots, diced
- •2 celery stalks, diced
- •6 garlic cloves, smashed and roughly chopped
- •2 tbsp tomato paste
- •1 (14½ oz / 410 g) can crushed tomatoes
- •2 cups (480 ml) dry red wine (Cabernet, Merlot, or similar)
- •2 cups (480 ml) beef stock (low-sodium preferred)
- •2 tsp Worcestershire sauce
- •2 bay leaves
- •4–6 sprigs fresh thyme (or 1 tsp dried thyme)
To finish & serve
- •1 tbsp balsamic vinegar (optional, to brighten)
- •Chopped parsley, for serving (optional)
- •Mashed potatoes, buttered noodles, or polenta, to serve
Instructions
- 1
Heat the oven to 325°F (165°C). Pat the short ribs dry. Season all over with salt and pepper; lightly dust with flour if using.
- 2
In a large Dutch oven, heat the oil over medium-high. Brown the short ribs in batches, 2–4 minutes per side, until deeply browned. Transfer to a plate.
- 3
Reduce heat to medium. Add onion, carrots, and celery to the pot with a pinch of salt. Cook, stirring, until softened and lightly browned, 8–10 minutes. Add garlic and cook 1 minute more.
- 4
Stir in tomato paste and cook until it darkens slightly and smells toasty, 1–2 minutes. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer 5 minutes to reduce slightly.
- 5
Add crushed tomatoes, beef stock, Worcestershire, bay leaves, and thyme. Return the short ribs (and any juices) to the pot, nestling them so they’re mostly submerged.
- 6
Bring to a gentle simmer, then cover and transfer to the oven. Braise until the meat is very tender and nearly falling off the bone, 3 to 3 1/2 hours. (If you like, flip the ribs once halfway through.)
- 7
Skim excess fat from the surface. For a thicker sauce, remove the ribs to a platter, then simmer the braising liquid on the stove 10–20 minutes until slightly reduced. Taste and adjust seasoning; stir in balsamic vinegar if using.
- 8
Serve the short ribs over mashed potatoes, noodles, or polenta with plenty of sauce. Finish with parsley if you’d like.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.