Succulent Braised Beef Ribs

The smell hit me before I even opened the oven door, a wave of wine and caramelized beef so rich it made my stomach growl. I was testing a new Dutch oven, skeptical it could handle real heat, but those ribs had been in there for over two hours and the meat was already pulling away from the bone. Sometimes you don't plan a perfect dish, you just stumble into one on a cold Sunday with nothing but time and a hunch.

I made this the first time my brother visited after moving across the country, and he still asks about it every time we talk. We sat at the table long after the plates were empty, mopping up sauce with bread and catching up on months of missed conversations. Food like this doesn't just fill you up, it keeps people at the table.

Ingredients

• Beef short ribs (1.5 kg, bone-in): The bone adds flavor and helps the meat stay moist during the long braise, look for ribs with good marbling and avoid anything too lean.
• Carrots (2 medium, chopped): They sweeten as they cook and soak up all that beefy richness, I like them in big chunks so they hold their shape.
• Celery (2 stalks, chopped): Adds a subtle earthy backbone to the sauce, don't skip it even if it seems like a supporting player.
• Onion (1 large, chopped): The base of almost every good braise, it melts into the sauce and gives it body.
• Garlic (4 cloves, minced): Just enough to perfume the liquid without overpowering the beef, add it after the other vegetables so it doesn't burn.
• Beef broth (500 ml): Use the best quality you can find, it becomes half the sauce so watery broth means watery flavor.
• Dry red wine (250 ml): A medium-bodied wine like Merlot or Côtes du Rhône works beautifully, you're cooking with it so it doesn't need to be expensive but it should be something you'd drink.
• Tomato paste (2 tbsp): Adds umami and a touch of sweetness, toast it in the pot for a minute to deepen the flavor before adding liquid.
• Fresh thyme and rosemary (2 sprigs each): Woody herbs that love long cooking, tie them together with kitchen twine if you want to fish them out easily later.
• Bay leaves (2): They add a quiet complexity you only notice when they're missing, remove them before serving.
• Black pepper and salt (1 tsp each): Season the ribs generously before searing, the crust you build now flavors everything that follows.
• Olive oil (2 tbsp): For searing the meat and softening the vegetables, any neutral oil works but olive oil adds a little fruity note I like.

Instructions

Get the oven ready:

Preheat your oven to 160°C (325°F) so it's hot and steady when the pot goes in. Low and slow is the only way to turn tough ribs into something that melts on your tongue.

Season and sear the ribs:

Pat the ribs completely dry with paper towels, then hit them with salt and pepper on all sides. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers, then sear the ribs in batches without crowding, about 2 to 3 minutes per side until they're deeply browned.

Build the base:

In the same pot with all those beautiful browned bits, toss in the onion, carrots, and celery, stirring them around for about 5 minutes until they soften and pick up color. Add the garlic and let it cook for just a minute, stirring constantly so it doesn't scorch.

Add tomato paste and deglaze:

Stir in the tomato paste and let it cook for a minute until it darkens a shade, then pour in the red wine and scrape up every bit stuck to the bottom of the pot. Let it bubble and reduce for 3 to 4 minutes, the alcohol will cook off and leave behind all that rich flavor.

Braise low and slow:

Pour in the beef broth, add the thyme, rosemary, and bay leaves, then nestle the ribs back into the pot so they're mostly covered by liquid. Bring everything to a gentle simmer, cover tightly with the lid, and slide it into the oven for 2 to 2.5 hours until the meat is fork-tender and practically falling off the bone.

Finish the sauce:

Carefully transfer the ribs and vegetables to a serving platter, fish out the herb sprigs and bay leaves, then skim off any excess fat floating on top of the liquid. If you want a thicker sauce, simmer it uncovered on the stovetop for about 10 minutes, stirring occasionally until it coats the back of a spoon.

Bookmark

I served these ribs once at a dinner party where half the guests were vegetarians, and even they leaned over to breathe in the smell and admitted it was hard to resist. The ones who ate meat went quiet for a good five minutes, just working their way through the plate, and that's when I knew this recipe was a keeper.

What to Serve With Braised Ribs

You need something to soak up that sauce, so I always reach for creamy mashed potatoes or soft polenta that puddles under the ribs. A hunk of crusty bread works too, especially if you're the type who likes to mop your plate clean. Keep the sides simple, the ribs are the main event and everything else is just there to help you enjoy them more.

Making It Your Own

If you want a deeper, earthier flavor, toss in about 100 grams of mushrooms with the other vegetables, they'll melt into the sauce and add another layer of umami. You can swap the red wine for extra beef broth if you prefer, though you'll lose a little acidity and complexity. I've also made this with short rib cuts that were boneless, and while they cooked faster, I missed the richness the bones bring to the liquid.

Storage and Reheating

These ribs get even better the next day after the flavors have had time to settle and marry, so don't hesitate to make them ahead. Store them in an airtight container in the fridge for up to three days, or freeze them in the sauce for up to three months. When you reheat, do it gently on the stovetop or in a low oven so the meat stays tender and doesn't dry out.

• Let the ribs cool completely before refrigerating to avoid condensation that waters down the sauce.
• If freezing, portion them out so you can thaw just what you need without defrosting the whole batch.
• Skim off any solidified fat from the top of the sauce before reheating, it'll look cloudy in the fridge but melts right back in when warmed.

Bookmark

There's something deeply satisfying about pulling a pot of braised ribs from the oven and watching everyone gather around the table without being asked. It's the kind of meal that makes people linger, talk, and reach for seconds, and that's exactly what good food should do.

Recipe FAQs

→ What cut of beef works best for braising ribs?

Bone-in short ribs are ideal as their marbled fat and connective tissues break down during slow cooking, yielding tender, flavorful meat.

→ Can I substitute red wine in the braising liquid?

Yes, you can replace red wine with additional beef broth for a milder but still rich flavor.

→ How do I know when the ribs are done braising?

The ribs are ready when the meat is very tender and easily pulls away from the bone with minimal effort.

→ Should I brown the ribs before braising?

Yes, searing the ribs first develops deep flavor and adds a rich color to the final dish.

→ What side dishes pair well with slow-braised beef ribs?

Mashed potatoes, creamy polenta, or crusty bread complement the richness of the braised ribs perfectly.

→ Can I add other vegetables to the braising pot?

Mushrooms can be added with the aromatics to enhance richness and earthiness in the sauce.