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Sunday Braised Short Ribs

A slow-braised pot of beef short ribs that turns a quiet afternoon into the kind of dinner people remember.

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Serves 43 hr 30 min

This is the recipe I default to when the weather turns and someone says 'I miss real food.' It asks for time, not skill, sear, sweat, braise, walk away.

The payoff is short ribs that slip off the bone with a spoon and a sauce that tastes like it took three days. You can serve it over mashed potatoes, polenta, or wide noodles, anything that wants to soak up the braise.

Ingredients

  • 4 lb (about 2 kg) bone-in beef short ribs, English-cut
  • Kosher salt and freshly ground black pepper
  • 2 tbsp neutral oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 2 carrots, diced (about 1 cup)
  • 2 celery stalks, diced (about ¾ cup)
  • 6 garlic cloves, smashed
  • 2 tbsp tomato paste
  • 1½ cups (360 ml) dry red wine
  • 3 cups (720 ml) beef or chicken stock
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 2 bay leaves

Steps

  1. 1Heat oven to 325°F (160°C). Pat the short ribs very dry and season generously with salt and pepper, don't be shy.
  2. 2Heat the oil in a heavy Dutch oven over medium-high. Sear the ribs on all meaty sides until deeply browned, about 3 minutes per side. Work in batches; crowding steams. Transfer to a plate.
  3. 3Pour off all but 2 tablespoons of fat. Add the onion, carrot, and celery with a big pinch of salt. Cook until softened and starting to color, 6–8 minutes.
  4. 4Stir in the garlic and tomato paste; cook until the paste darkens a shade, about 2 minutes.
  5. 5Pour in the wine, scraping up the browned bits. Simmer until reduced by half, 4–5 minutes.
  6. 6Return the ribs (and any juices) to the pot. Add the stock so the ribs are about three-quarters submerged. Tuck in the herbs and bay. Bring to a bare simmer.
  7. 7Cover, transfer to the oven, and braise for 2½ to 3 hours, until a fork slides into the meat with no resistance.
  8. 8Lift the ribs out. Strain the sauce, skim the fat off the top, and simmer on the stove until it coats a spoon, 5 to 10 minutes. Taste for salt. Return the ribs to the sauce to warm through and serve.

Notes

This is better the next day. Cool, refrigerate, and lift off the solid fat cap before reheating gently.

Updated May 2026

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