Savory Braised Beef Short Ribs

As we bid farewell to summer, it’s time to embrace the warmth of slow-cooked, comfort food such as these tantalizing braised beef short ribs. Though I’m not a frequent meat consumer, I occasionally find myself yearning for hearty stews, comforting soups, and slow-roasted meats, especially when the temperature drops.

Beef short ribs are an incredibly flavorful cut. The meat, clinging to the rib bone and cut into lengths of approximately 3-4 inches, boasts an added layer of flavor from the fat. Although it’s possible to trim some of this fat, I prefer to keep it, as it contributes to the dish’s richness. Much like the way fat is left on when cooking bacon, right?

In this recipe, we kickstart the process by searing the ribs, laying down a foundation of flavor. The delicious browned remnants at the bottom of the pot play a crucial role here. Following this, a medley of aromatic veggies or “sofrito,” including onions, celery, carrots, and garlic, is sautéed in olive oil. A generous pour of high-quality red wine is introduced, accompanied by beef broth. Fresh thyme lends an earthy, subtly peppery undertone to the dish.

What makes these braised beef short ribs so appealing is their effortless cooking process. Simply let them gently simmer on the stove for a couple of hours while you attend to other tasks. There’s no need for constant supervision, and the delightful aroma wafting from the pot is an added bonus!

After this slow cooking process, the meat emerges juicy and tender, falling off the bone with ease. I tend to skim off any remaining fat with a spoon until I reach the rich, dark sauce nestled at the bottom. It’s an utter joy to serve this sauce ladled over the ribs. Accompanied by mashed potatoes or steamed rice, it culminates in a truly satisfying meal.


Beef Short Ribs Braised in Red Wine (Fall off the Bone)

Servings 6
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes


  • 8 pcs. beef short ribs precut to about 3 inches each piece
  • 1 large onion diced
  • 2 carrots chopped
  • 2 celery stalks diced
  • 2 garlic cloves, minced
  • 1 cup good red wine
  • ½ cup beef broth
  • salt and freshly ground pepper to taste
  • 2 Tbsp olive oil
  • 3 sprigs fresh thyme


  • Heat 1 Tbsp. of olive oil in a Dutch oven or pot on medium heat.
    2 Tbsp olive oil
  • Chop the veggies into chunks about the size of your thumb.
  • Season beef short ribs with a little salt and freshly ground pepper on both sides.
    8 pcs. beef short ribs
  • When oil is hot, brown meat in 2 batches making sure the top and bottom are browned for about 4 mins, for each side. Set aside on a plate.
  • Remove excess oil in pot with a ladle or spoon, leaving just about 1 Tbsp. oil and the brown bits in the pot.
  • Add 1 more Tbsp of olive oil into the pot. Saute the diced oinion for 3 mins. until translucent.
    1 large onion diced
  • Add in the garlic, celery and carrots. Let cook for about 4 mins.
    2 celery stalks diced, 2 garlic cloves, minced, 2 carrots chopped
  • Then season with a little salt and freshly ground pepper.
    salt and freshly ground pepper
  • Add in the red wine. Let it simmer for 3 mins.
    1 cup good red wine
  • Add beef broth, short ribs and thyme sprigs into the pot. Cover and lower the heat to let simmer for 2 hours.
    1/2 cup beef broth, 3 sprigs fresh thyme
  • After 2 hours, check the beef for tenderness. Adjust seasoning with salt and freshly ground pepper to your taste.
  • Remove extra fat on top with a spoon until you see the dark sauce in the bottom. Discard thyme stems. Serve with mashed potatoes or steamed rice.
Author: Elizabeth Segal
Course: Main Dish
Cuisine: American
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