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Easy Short Ribs Recipe: Slow-Braised Beef That Melts in Your Mouth

This foolproof short ribs recipe transforms a tough cut of beef into rich, tender, fall-off-the-bone perfection in just 3 hours. With deep caramelized flavor and luxurious sauce, it’s a restaurant-quality dish anyone can master.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 4 –5 lbs bone-in beef short ribs
  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 4 cloves garlic minced
  • 3 tbsp tomato paste
  • 1 cup red wine or extra beef broth
  • 2 cups beef broth
  • 2 bay leaves
  • 3 –4 sprigs fresh thyme
  • Salt and black pepper to taste
  • Optional: 1 tbsp Worcestershire sauce 1 tsp smoked paprika

Method
 

  1. Preheat oven to 325°F. Pat short ribs dry and season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned, about 4–5 minutes per side. Remove and set aside.
  3. In the same pot, sauté onion, carrots, and celery for 6–8 minutes until softened. Add garlic and cook 1 minute.
  4. Stir in tomato paste and cook 2 minutes. Pour in red wine, scraping browned bits from bottom, and reduce by half.
  5. Add beef broth, bay leaves, and thyme. Return ribs to pot, submerging them ¾ in liquid.
  6. Cover tightly and braise in oven for 2½–3 hours until meat is fork-tender.
  7. Remove bay leaves and thyme stems. Adjust seasoning, rest 10 minutes, and serve with mashed potatoes or polenta.

Notes

Store leftovers in braising liquid for up to 4 days or freeze for 3 months. For lighter version, skim fat after cooling. Substitute wine with beef broth and balsamic vinegar if desired.