Slow-Cooked Braised Beef Short Ribs (Fall-Off-the-Bone Tender)
The first time I braised short ribs for a dinner party, I pulled them out too early. They looked great, but they chewed like an old leather belt. That was almost ten years ago. Since then I’ve made this recipe more times than I can count, and I’ve learned that short ribs aren’t fussy. They just want time, a heavy pot and a little patience from you.
These slow-cooked braised beef short ribs are seared until deeply browned, then cooked low and slow in red wine, beef broth and aromatics until the meat slides right off the bone. The sauce turns glossy and rich, the kind you want to mop up with bread. You can make them in a Dutch oven, a slow cooker or an Instant Pot, and I’ll walk you through all three.
If you love sweet, smoky ribs, try my Slow Cooker BBQ Beef Short Ribs too. This version is the elegant, red wine cousin.
Essential Ingredients
- 4 to 5 lbs bone-in English-cut beef short ribs (about 8 pieces)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp all-purpose flour
- 2 tbsp olive oil or avocado oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 garlic cloves, smashed
- 2 tbsp tomato paste
- 2 cups dry red wine (Cabernet Sauvignon or Merlot)
- 2 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Fresh parsley for garnish
Alternative Ingredients
No wine? Use an extra 2 cups of beef broth plus 2 tablespoons of balsamic vinegar. You still get the depth and the little bit of acid that balances the fat.
Budget swap: Short ribs can be pricey at the grocery store. Boneless chuck roast cut into large chunks works beautifully with the same method, and it costs about half as much. My Crockpot Chuck Roast Recipe shows how forgiving that cut is.
Gluten-free: Skip the flour when searing and thicken the sauce at the end with a cornstarch slurry.
Buying the beef: Look for thick, meaty ribs with good marbling. A local butcher is your best bet, but if you can’t find a good one, a grass-fed beef delivery service or meat subscription box can ship high-quality short ribs to your door. I’ve used both and the quality was excellent.
Step-by-Step Directions
1. Season the ribs. Pat the short ribs very dry with paper towels. Season all over with salt and pepper, then dust lightly with flour. If you have time, salt them the night before and leave them uncovered in the fridge. It makes a real difference.
2. Sear in batches. Heat the oil in a large enameled cast iron Dutch oven over medium-high heat. Sear the ribs in batches, 3 to 4 minutes per side, until a deep brown crust forms. Don’t crowd the pot. Move them to a plate.
3. Build the base. Lower the heat to medium. Add the onion, carrots and celery and cook for 5 to 6 minutes, scraping up the browned bits. Stir in the garlic and tomato paste and cook for 1 more minute until the paste darkens.
4. Deglaze. Pour in the red wine and simmer for about 5 minutes, until it reduces by about a third. Add the beef broth, Worcestershire sauce, thyme, rosemary and bay leaves.
5. Braise low and slow. Nestle the ribs back into the pot, bone side up. The liquid should come about three-quarters of the way up the meat. Cover and braise in a 325°F oven for 3 to 3½ hours, until the meat is fork-tender and pulling away from the bone.
6. Finish the sauce. Remove the ribs gently. Strain the liquid, skim off the fat and simmer the sauce on the stovetop for 10 to 15 minutes until it coats the back of a spoon. Pour it over the ribs, sprinkle with parsley and serve.
Slow cooker method: After searing and deglazing (steps 2 to 4), move everything to your Crock-Pot or programmable slow cooker. Cook on LOW for 8 hours or HIGH for 5 to 6 hours. Finish the sauce on the stove.
Instant Pot method: Use the sauté function for searing, then pressure cook on high for 45 minutes with a 15-minute natural release. It’s great for weeknights, though I find the oven gives a slightly richer sauce.
Pro Tips
Here’s the mistake I used to make: I’d rush the sear. Pale ribs make a pale, flat sauce. That dark crust is where most of the flavor comes from, so let it happen.
Use a reliable instant-read meat thermometer like a ThermoPro or Thermapen. Short ribs are truly tender around 200 to 205°F inside. That’s well past “done” for safety, but it’s what melts all that connective tissue.
Make them a day ahead. Honestly, they taste better on day two. Chill the whole pot overnight, lift off the hardened fat layer in the morning and reheat gently. It’s the easiest fat removal trick there is. If you’re serving them the same day, a fat separator cup saves you a lot of skimming.
FAQs
Why are my short ribs tough? They almost always need more time. Keep braising and check every 30 minutes.
English cut or flanken cut? Go with English cut (thick pieces, one bone each) for braising. Flanken cut is thin and better for grilling, like Korean galbi.
Can I freeze braised short ribs? Yes. Store them with their sauce in airtight meal prep containers or freezer bags for up to 3 months. Thaw overnight in the fridge.
What should I serve with them? Creamy mashed potatoes are a classic for a reason. Try my Creamy Buttery Mashed Potato recipe. Polenta, egg noodles or crusty bread work great too.
Recipe Info
| Detail | Info |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 3 hours 30 minutes |
| Total Time | 3 hours 55 minutes |
| Servings | 6 |
| Yield | About 8 short ribs with sauce |
| Cuisine | American / French-inspired |
| Method | Oven braise, slow cooker or Instant Pot |
Why You’ll Love This Recipe
It tastes like a restaurant dish but it’s mostly hands-off. Once the pot goes in the oven, you’re free for three hours. The sauce is rich and glossy, the meat is spoon-tender and the whole house smells amazing. It’s also a great make-ahead dinner for holidays and Sunday family meals.
What Makes This Recipe Unique
Most short rib recipes give you one method. This one works in your Dutch oven, slow cooker or pressure cooker, so you can pick whatever fits your day. I also reduce the wine before the broth goes in, which cooks off the harsh alcohol and leaves a smoother, deeper sauce.
Key Features
- High-protein comfort food
- Make-ahead and freezer-friendly
- Works with three cooking methods
- Easy dairy-free and gluten-free swaps
- Impressive for guests, simple for beginners
Nutrition Facts (Per Serving, Estimated)
| Nutrient | Amount |
|---|---|
| Calories | 610 kcal |
| Protein | 42 g |
| Total Fat | 38 g |
| Saturated Fat | 16 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 820 mg |
These values are estimates and will change depending on your cut of beef and how much fat you skim off.
You’ll Also Love
Looking for more inspiration? Food Network has a big collection of short ribs recipes from well-known chefs. Nagi at RecipeTin Eats has a popular take on braised beef short ribs in red wine sauce, and Taste of Home’s slow-cooker short ribs is a solid set-it-and-forget-it version.
Conclusion
Short ribs taught me that some of the best food comes from slowing down. Brown them well, give them the time they need and don’t panic if they still feel firm at the two-hour mark. Ovens and slow cookers vary, so your timing may be a little different from mine, and that’s okay. Just keep checking until a fork slides right in.
If you make these, come back and tell me how they turned out. I’d love to hear whether you went with the oven, the slow cooker or the Instant Pot. Happy cooking, friends.
Linda
Slow-Cooked Braised Beef Short Ribs
Fall-off-the-bone tender short ribs, seared until deeply browned and braised low and slow in red wine, beef broth and fresh herbs. Make them in a Dutch oven, slow cooker or Instant Pot.
Ingredients
- 4 to 5 lbs bone-in English-cut beef short ribs (about 8 pieces)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp all-purpose flour
- 2 tbsp olive oil or avocado oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 garlic cloves, smashed
- 2 tbsp tomato paste
- 2 cups dry red wine (Cabernet Sauvignon or Merlot)
- 2 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Fresh parsley, for garnish
Instructions
- Season: Pat the short ribs dry. Season with salt and pepper, then dust lightly with flour.
- Sear: Heat oil in a Dutch oven over medium-high heat. Sear the ribs in batches, 3 to 4 minutes per side, until deep brown. Set aside.
- Sauté: Lower heat to medium. Cook onion, carrots and celery for 5 to 6 minutes. Add garlic and tomato paste and cook 1 minute more.
- Deglaze: Pour in the red wine and simmer 5 minutes until reduced by a third. Add broth, Worcestershire sauce, thyme, rosemary and bay leaves.
- Braise: Return the ribs bone side up. Cover and braise in a 325°F (165°C) oven for 3 to 3½ hours, until fork tender.
- Finish: Remove the ribs. Strain and skim the sauce, then simmer 10 to 15 minutes until thickened. Pour over the ribs and garnish with parsley.
Instant Pot: Pressure cook on HIGH 45 minutes, then 15 minutes natural release.
Tip: Make them a day ahead. Chill overnight, lift off the fat and reheat gently.
Nutrition (per serving, estimated)
| Calories | 610 kcal |
| Protein | 42 g |
| Total Fat | 38 g |
| Saturated Fat | 16 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 820 mg |
