Dinner

Ultimate Comfort Food Braised Short Ribs Recipe

Bylina moretti November 28, 2025November 28, 2025

Introduction

Ultimate Comfort Food Braised Short Ribs are a rich, hearty dish perfect for warming up any cozy dinner. The slow-braising process makes the beef incredibly tender and full of flavor, creating a satisfying meal that feels like a special occasion.

A bowl with two main layers sits on a white marbled texture; the bottom layer is creamy pale yellow grits with a smooth texture covering half the bowl, while the top layer consists of rich, dark brown braised short ribs in thick, chunky sauce with carrots and herbs. On top of the ribs is a sprig of fresh rosemary and a sprinkle of chopped green herbs. In the background, there are pieces of golden brown cornbread on a wooden board and a small dish with chopped green onions. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pounds bone-in beef short ribs
Salt and pepper (to taste)
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 cups red wine (such as Cabernet Sauvignon)
2 cups beef broth
2 tablespoons tomato paste
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
1 tablespoon Worcestershire sauce
Fresh parsley (for garnish, optional)

Instructions

Step 1: Preheat your oven to 325°F (160°C). Pat the short ribs dry with paper towels and season generously with salt and pepper.
Step 2: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the short ribs in batches, searing them on all sides until browned, about 3–4 minutes per side. Remove the ribs and set aside.
Step 3: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 4: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 10 minutes. Stir in the beef broth, tomato paste, thyme, bay leaves, and Worcestershire sauce.
Step 5: Nestle the seared short ribs back into the pot, ensuring they are mostly submerged in the liquid. Cover with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, until the meat is tender and easily pulls away from the bone.
Step 6: Remove the short ribs carefully and set on a serving platter. If desired, strain the sauce to remove vegetables and herbs, then simmer the sauce until slightly thickened. Serve the ribs with sauce drizzled over and garnish with fresh parsley.

Tips & Variations

Add mushrooms or parsnips along with the other vegetables for extra flavor and nutrition.
Serve with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.
Make ahead by preparing a day in advance; flavors deepen with time. Reheat gently before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven until warmed through to maintain tenderness and flavor.

How to Serve

A white bowl filled with two main layers: on one side, creamy pale yellow mashed potatoes, smooth and slightly textured; on the other side, dark brown braised beef short ribs with a rich, thick reddish-brown sauce containing visible small chunks of carrot and herbs; the ribs appear tender with bone showing, topped with a fresh green sprig of rosemary and scattered chopped green herbs. The bowl is placed on a gray cloth over a white marbled textured surface, with toasted bread squares blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs?

Yes, boneless short ribs can be used, but cooking time may vary slightly. Keep an eye on the tenderness as it braises.

What type of wine should I use?

A good quality dry red wine like Cabernet Sauvignon or Merlot works best for braising and adds deep flavor to the dish.

lina moretti