Braised short ribs are beef ribs slow-cooked in red wine and beef stock at 350°F until fork-tender, then finished with a glossy butter-reduced sauce. This is a classic braise that delivers deep, rich flavor through patient, hands-off cooking in the oven.
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Chop the celery, carrots, and onion to create a classic mirepoix. Set aside the scraps for stock later.
Season the short ribs generously with salt and pepper on all sides.
Heat a heavy-bottomed pot or Dutch oven over high heat and add avocado oil. Sear the short ribs until deeply browned on all sides, then remove and set aside.
In the same pot, add the chopped celery, carrots, and onion. Cook until softened and slightly caramelized.
Stir in the tomato paste and let it cook for a minute to deepen the flavor. Add a splash of Worcestershire sauce.
Pour in about half a bottle of red wine and let it reduce for about 5 minutes, scraping up any browned bits from the bottom of the pot.
Add the beef stock, garlic halves, and herb bundle. Nestle the short ribs back into the pot so they're mostly covered by liquid.
Preheat the oven to 350°F. Cover the pot and transfer to the oven. Let the short ribs braise for 2 to 2½ hours, until fork-tender and falling apart.
Carefully remove the short ribs and strain the braising liquid into a saucepan. Bring to a simmer and reduce for about 20 minutes, stirring frequently once it thickens.
To test doneness of sauce: dip a spoon into the sauce, swipe your finger across the back — if the line holds, it's ready.
Whisk in a few pieces of cold butter until the sauce is glossy and smooth, then add the short ribs back into the sauce.
Serve hot with your favorite sides such as mashed potatoes and roasted broccolini.
Cool completely and refrigerate in the braising liquid for up to 3 days; reheat gently on the stovetop over medium-low heat until warmed through.
heavy-bottomed pot or Dutch oven
Braised short ribs need 2 to 2½ hours in a covered pot at 350°F until fork-tender and falling apart.
Yes, both bone-in and boneless short ribs work equally well in this recipe. Boneless ribs may cook slightly faster but require the same 350°F oven temperature and 2 to 2½ hour window.
Use a red wine you'd drink—a medium-bodied wine like Pinot Noir, Côtes du Rhône, or Merlot works well. Avoid very tannic or very cheap wines.
Yes, braised short ribs taste better the next day. Cool completely, refrigerate in the braising liquid for up to 3 days, then reheat gently on the stovetop over medium-low heat until warmed through.
Dip a spoon into the sauce and swipe your finger across the back of it—if the line holds, the sauce is ready. This typically takes about 20 minutes of simmering.
