This braised short ribs recipe has fans. “This has been my go-to recipe for short ribs for as long as I can remember,” says one commenter, “it never fails.” It’s an ideal dish for entertaining since short ribs are even better when allowed to rest overnight to reheat the following day.
The cooking method is simple, building flavor with each step: Start by heading to a butcher and ask them to cut bone-in short ribs (which have more flavor than boneless short ribs) into 2" pieces. Using a Dutch oven, sear them in batches until cooked on all sides. When you pour off the fat, take care not to lose the browned bits stuck to the bottom of the pan, which will add even more flavor. Next, sauté some aromatic vegetables in the residual drippings, then toast the tomato paste and flour, which will add a depth of flavor and viscosity to the braise. After deglazing with the red wine (scrape up those browned bits so they dissolve), you’ll simmer the meat on the stovetop for a bit before tucking in lots of garlic and fresh herbs, dousing the whole thing with beef broth, and sliding the braise into the oven.
The long cook time transforms the braising liquid into a rich sauce and the short ribs into fall-off-the-bone tender chunks. Transfer the meat to a platter and strain the sauce, skimming the fat that rises to the top. Serve with mashed potatoes, creamy polenta, plush Parker House rolls, or wide ribbons of pasta, so none of that sauce goes to waste.
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What you’ll need
Dutch Oven
$133 $80 At Amazon
Mesh Sieve
$13 At Amazon
Tongs
$21 At Amazon
Heatproof Measuring Cup
$26 At Amazon
Recipe information
Total Time
3 hours 35 minutes
Yield
6 servings
Ingredients
5
3
3
3
2
3
1
1
10
8
4
2
2
1
4
Preparation
Step 1
Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
Step 2
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2–3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Step 3
Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
Editor’s note: This recipe was first printed in our October 2011 issue; head this way for more of our favorite comfort foods →
Nutrition Per Serving
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Reviews (2976)
Back to TopDelicious and easy. I use a Rhone Red. Coked less ribs but the same amount of veggies and liquids. Served with mashed potatoes and the veggies in big bowls and had sautéed asparagus alongside. KEEPER!
Sandie Robinson
Attleboro, MA
4/29/2024
This is a fantastic recipe!! I have used it for many special occasions. It deserves the 5 stars. I always make it the day before, such a help in entertaining. Make sure you use a quality wine. This will always be one of my go to dishes for entertaining and always getting rave reviews. Thank you again Bon Appetit!!
Cindy Schwerdfager
PDX
2/20/2024
I have made this recipe many times and absolutely love it.
Frank
Westport, CT
2/18/2024
Tremendous and has become a go-to when there is a chill in the air.
MK Hobbs
Indiana
1/25/2024
Honestly, I am reading Bonappeite Magazine from March 2010. By like, I put it down & picked it back up because God spoke to me, read it. Without further hestistation I've been blessed with this no recipe just a picture, advertisement I had to Google it. Just how blessings work, the reviews are raving of blessings & miracles from this dish. That's how good it looks.
Anonymous
Oceanside, CA
12/22/2023
This is my go-to recipe. Turns out amazing every time. I prefer to use Pinot Noir. I also skip the flour and reduce the sauce after I remove the meat and veggies at the end of cooking. I cut the veggies into huge chucks otherwise they dissolve a bit during cooking-then serve the chunky, juicy veggies with the dish. Love this dish!
Mia
Victoria BC
12/17/2023
Do I need to double the recipe if I want to add more meat? Looking to cook 10lbs vs 5.
Anonymous
Los Angeles
12/8/2023