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This easy Braised Short Ribs recipe turns bone-in beef short ribs into fork-tender, restaurant-quality comfort food with a glossy red-wine sauce, sweet carrots, and meaty cremini mushrooms-perfect for entertaining, special holidays, or a cozy weeknight dinner. Make it in the oven, in an Instant Pot, or in a Slow Cooker.
Impress Your Guests with Homemade Braised Short Ribs
Since 2012, I've been developing and publishing trusted, cozy recipes-and my site is packed with comfort-food showstoppers perfect for cold weather in fall and winter, like my apple-cider braised pork shoulder, reader-favorite puff pastry chicken pot pie, and classic beef bourguignon, to name just a few. These braised short ribs are the newest star in my comfort-food lineup-impressive enough for entertaining and a decadent alternative to turkey on Thanksgiving. I like to serve them with creamy yellow polenta, but you can also pair them with my Creamy Garlic Parmesan Orzo. They fit right into my Thanksgiving menu alongside make-ahead sides like my Roasted Garlic Parmesan Mashed Potatoes and Green Beans and seasonal desserts like my super-popular Apple-Pumpkin Bundt Cake. If you're planning a gourmet meal that's still easy and essentially one-pot, my braised short ribs deserve a spot on your dinner table-it will be the restaurant-quality centerpiece everyone will remember!
Choosing The Best Cuts for Short Ribs
- Best choice: English-cut, bone-in short ribs (from the chuck) - About 2-3 inches thick with good marbling. Ask for English-cut. This cut delivers the most collagen (silky sauce), deep beefy flavor, and fork-tender meat that won't dry out. Aim for meaty, well-marbled pieces, ~6-8 oz each, with bones fully intact.
- Boneless short ribs (chuck) - Cook a bit faster but lack the bone's gelatin. Reduce the cook time slightly and don't skimp on a deep, even sear.
- If short ribs aren't available - Use beef chuck roast (cut into large chunks), beef shanks, or oxtail (richer, more gelatin) for a similarly lush braise.
Ingredient Notes & Substitutions
- Short ribs: Bone-in beef chuck roast, pork country style ribs, and lamb shank would all make great alternatives to short ribs.
- Onions: Shallots, red onion, or pearl onions can be switched out with the yellow onions.
- Herbs: Don't have fresh? Use 1-2 teaspoons each of dried herbs instead.
- Worcestershire sauce: Soy sauce or fish sauce will give this dish that extra umami Worcestershire sauce brings as well.
- Wine: Not using wine? Replace the wine with beef stock and 1-2 tablespoons of balsamic or apple cider vinegar instead. For a malty, rich twist, use a dark ale or stout instead of the red wine.
- Mushrooms: Replacing the creminis or combining them with wild ones such as shiitakes, chanterelles, or porcinis would taste fabulous (and make a fantastic presentation!) with braised short ribs!
What Is Braising and How It Makes Tough Cuts Tender
Braising is a simple two-step method: sear for deep browning, then cook low and slow in a small amount of liquid (stock or wine), covered, on the stovetop or in the oven. You don't need special equipment-just a sturdy pot or Dutch oven. Braising method is ideal for tougher cuts because gentle, moist heat breaks down collagen into silky gelatin, turning chewy meat into fork-tender bites while building a rich, concentrated sauce.
Serving Ideas
I love to serve braised short ribs restaurant-style over creamy yellow polenta or garlic mashed potatoes. My family also loves them with buttered egg noodles, wide pappardelle (similar to my pork ragù), or with warm crusty baguette or popovers to catch the sauce. This classic French-style red wine sauce definitely deserves something to soak into, whether it's simple garlic bread or equally easy homemade bread-machine loaf. And, don't forget a fresh salad to balance out the richness of this meal: I recommend my easy arugula salad, savory-sweet apple spinach salad, or tomato-cucumber-avocado salad. Here are a few of my other favorite side dishes that will pair beautifully with braised short ribs:
- Roasted Garlic Mashed Potatoes
- Creamy Garlic Parmesan Orzo
- Savory Bacon & Cheddar Scones
- Roasted Asparagus with Bacon
- Parmesan Garlic Green Beans
- Roasted Sweet Potatoes and Broccoli
- Roasted Brussels Sprouts with Bacon
- Garlic Butter Dinner Rolls
More Beef Recipes
Braised Short Ribs (with Red Wine & Mushrooms)
Ingredients
- 5 lb bone-in beef short ribs (8 ribs)
- kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 large yellow onion diced
- 3 large carrots peeled and diced
- 2 stalks celery chopped
- 4 cloves garlic minced
- Small handful of fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 3 tablespoons tomato paste
- 2 cups dry red wine Cabernet Sauvignon or Pinot Noir
- 1 tablespoon Worcestershire sauce
- 3 cups low-sodium beef stock more if needed
- 8 ounces cremini mushrooms halved or quartered if large
- Fresh parsley roughly chopped (for garnish)
Instructions
- Preheat the oven to 325 degrees.
- Pat ribs dry, then season generously with salt and pepper.
- Heat oil in a large Dutch oven (at least 5 quarts) over medium-high heat. Sear ribs on all sides until deeply browned, about 10-12 minutes total. Remove ribs and set aside.
- In the same pot, add onion, chopped celery, and carrots. Cook, stirring occasionally, until the onions start to soften, about 5-6 minutes.
- Stir in garlic, thyme, rosemary sprigs, and bay leaves, and cook for 1 minute.
- Add tomato paste, coating the vegetables, and cook for 1-2 minutes until the paste has darkened slightly.
- Pour in red wine and Worcestershire sauce, scraping up browned bits. Bring to a simmer and cook until reduced by half, about 8-10 minutes.
- Add beef stock and return ribs (with juices) to the pot. Bring to a simmer. Add more stock if beef isn't covered.
- Cover the pot and transfer to the oven. Cook for 2 ½ - 3 hours depending on the size of your ribs, until ribs are fork-tender and falling off the bone.
- About 30 minutes before the beef is done cooking, sauté mushrooms in a skillet with olive oil, salt, and pepper until golden and most of the moisture has evaporated, about 8-10 minutes. Stir them into the Dutch oven with the ribs.
- Discard herb stems and bay leaves. Skim excess fat from the sauce if desired.
- Optional: Remove the meat and vegetables, leaving the sauce. Simmer on the stovetop for 5-10 minutes to thicken. Return ribs and vegetables to the pot.
- Serve hot over creamy polenta, roasted garlic mashed potatoes, buttered noodles, or creamy parmesan garlic orzo.
- Note: I provide helpful step-by-step photos + tips below this recipe card. ⬇️⬇️
Notes
- Searing, browning, and caramelizing the short ribs is an important step to imparting deep flavor. Don't skip it!
- Don't rush the cooking process! Cooking low and slow is the best way to get incredibly tender short ribs. Increasing the temperature will only make the meat tough and chewy and possibly burn to the bottom of the Dutch oven.
- Salt the sauce to taste only at the end and not during the process. The sauce will cook down and concentrate while it's in the oven so seasoning it prior to finishing could lead to an overly salty sauce.
- I recommend making this in a Dutch oven that is at least 5 quarts or larger. If you are using a larger sized pot, you may need to use extra broth to fully cover the short ribs.
- Can I make this dairy-free/gluten-free? It's naturally dairy-free. It's gluten-free as written if your Worcestershire and stock are GF.
- Which wine is best? I recommend Cabernet for a bolder, darker sauce; Pinot Noir also works great, the sauce would be a bit lighter, silkier vibe. Both are great.
Variations
- Add extra veggies: Don't be shy! Add in those veggies if you like! I recommend chunks of parsnips, fennel, leeks, and/or bell peppers!
- Silky: Add in about 4 tablespoons of butter for a silky finish!
- Tacos or sandwiches: Instead of serving the short ribs with a side of polenta or mashed potatoes, try shredding the meat and putting them into your favorite tortillas or between toasted bread for a sandwich!
Alternative Cooking Methods
- Using a crockpot instead? Follow the recipe up until the point where you would add the Dutch Oven into the oven. Instead, add everything into your crockpot, set it to low, and cook for about 5-6 hours, or until tender, depending on the thickness of your ribs. Add the sauteed mushrooms to your Crockpot 30 minutes prior to serving.
- How to Make It In An Instant Pot. Use the Sauté setting to sear the ribs. Remove and set aside. Sauté onions, carrots, and garlic with tomato paste, then deglaze with red wine and Worcestershire sauce, scraping up bits. Add the ribs back with stock and herbs, seal the lid, and cook on high pressure for 45 minutes. Let the pressure release naturally for 15 minutes. Add sautéed mushrooms and simmer (using Sauté mode) to thicken the sauce before serving.
Storage, Reheating, Freezing, Make-Ahead
- Fridge: Cool, then refrigerate in the sauce (airtight) for 3-4 days. The sauce will gel-perfect.
- Reheating: Reheat covered at 300°F until warmed through (20-30 minutes) or gently on the stovetop. Add a splash of stock/water if the sauce is too thick.
- Freezing: Freeze ribs and sauce (airtight) up to 3 months. Thaw overnight in the fridge; warm gently.
- Make-Ahead (my favorite): Braise a day ahead, chill, then lift off solidified fat (super easy). Rewarm, finish the mushrooms, and serve. Even better flavor on Day 2.
You'll Need These Supplies / Equipment
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- 5 quart or larger Dutch Oven or similar sized pot
- Saute pan
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How to Make Braised Short Ribs (Step-by-Step Photos & Tips)
This simple recipe needs just 25 minutes of prep. Then you let the ribs braise for 2½ to 3 hours (all idle time!). It's incredibly easy-let me show you the whole process in the step-by-step photos:
- Preheat & prep. Heat oven to 325°F. Pat ribs dry and season well with salt and pepper. Sear in hot oil in a large Dutch oven until deeply browned on all sides; remove. (Dry meat = better crust; don't crowd the pot or they'll steam.)
- Sauté veggies. In the same pot, sauté onion + carrots + celery until softened, 5-6 minutes. Stir in garlic, thyme, rosemary, bay leaf for 1 minute.
- Add tomato paste and cook until brick-red, 1-2 minutes.
- Pour in red wine + Worcestershire, scrape up browned bits, and simmer until reduced by half, 8-10 minutes.
- Add back ribs. Add beef stock, return ribs (and juices), and bring to a simmer; liquid should just cover the meat. (Wine should look darker and slightly syrupy; top up with stock if needed.)
- Cook low and slow. Cover and braise in the oven 2½-3 hours until fork-tender. (You want a gentle, lazy simmer-if it's boiling hard, lower the heat.)
- Sauté mushrooms in a skillet with oil, salt, and pepper until golden and dry, 8-10 minutes. (Cooking separately keeps them meaty, not soggy.)
- Stir mushrooms into the pot for the last 30 minutes. Discard herb stems/bay and skim fat. Optional: remove meat/veg and simmer the sauce 5-10 minutes to thicken, then return ribs. (Even easier next day: chill and lift solid fat.)
- Serve over creamy polenta, mashed potatoes, or buttered noodles. (Sauce is ready when it lightly coats the back of a spoon.)
How to Make It in a Slow Cooker (Easy Set-and-Forget)
- Sear first: Brown ribs in a skillet/Dutch oven; transfer to slow cooker (5-6 qt).
- Build the base: Sauté onion/carrots/garlic in the same pan; add tomato paste and cook 1-2 minutes. Deglaze with wine; reduce by half.
- Slow cook: Add reduced wine, Worcestershire, herbs, bay, and stock to the slow cooker. Nestle ribs in. Cook LOW 8-9 hours (or HIGH 4-5) until fork-tender.
- Cook mushrooms: Sauté mushrooms separately until golden; stir in for the last 30 minutes.
- Degrease & serve: Skim fat, adjust salt/pepper, thicken on the stovetop if desired, then serve.
How to Make It in an Instant Pot (Pressure Cooker)
- Sear: Use Sauté (High) to brown ribs in batches. Remove.
- Cook veggies + add wine: Sauté onions, carrots, and garlic with tomato paste for 1-2 minutes. Add wine and Worcestershire; simmer 2-3 minutes, scraping up bits.
- Pressure cook: Add herbs, bay, stock; return ribs. Seal and cook 45-55 minutes at High Pressure (thicker ribs need the longer time). Let the pressure release naturally for 15 minutes.
- Mushrooms: Sauté mushrooms in a separate pan until golden; fold in after pressure cooking.
- Reduce sauce: Switch back to Sauté to reduce/thicken 5-10 minutes if needed. Season and serve.
I asked a question yesterday but I don’t see the answer anywhere but I see other people’s answers. Maybe it was an oversight. My question was I want to braise this on the stove top and are there any differences in terms of preparation. Thank you so much
Christine, sorry I didn't see your question earlier. Yes — you can definitely braise your ribs from the recipe on the stovetop instead of the oven, but there are a few things you’ll want to do (or watch out for) to make it turn out well:
1) If braising on the stove: after searing the ribs and sautéing your onion, garlic, etc., add the wine and broth (or whatever your braising liquid is), bring it to a gentle simmer, then reduce the heat very low, cover the pot with a tight lid, and let it cook for about 2½–3 hours, checking every 20–30 minutes to ensure it stays at a gentle simmer — not a boil.
2) Be aware that stovetop braising can heat the pot more unevenly (heat comes from the bottom only), so stirring occasionally and being sure the liquid still covers the ribs is more important than with oven braising, which heats more evenly around the pot.
If you follow those steps — gentle heat, covered pot, consistent simmer — the ribs should come out just as tender and delicious as the oven version. Let me know how it turns out and Happy Thanksgiving! 🙂
Amazing recipe, the beef was fall off the bone, and really easy to make. I served it with your scalloped potatoes. Do you have suggestions for healthier sides?
I’m so glad you enjoyed it, Jane! For lighter sides, you could try quinoa, flavored cauliflower "rice", cauliflower "mashed potatoes), or roasted Brussels sprouts. Wishing you a very happy and tasty Thanksgiving! ❤️
This was not a pleasant tasting meal. Try again.
Hi Robin! Sorry it didn’t turn out for you. Could you share more details about what didn’t work? Your comment is a bit vague and generic. This is a classic recipe I’ve personally tested (and even my picky husband enjoyed it!) - so I’d really appreciate more insight. 🙂
Polenta is what makes these short ribs taste so good! It absorbs the sauce and makes this meal like something you would order at an expensive restaurant. My husband, being the carnivore, of course, loved it and so did the rest of my family.
I couldn’t agree more, Cynthia! Polenta is such a perfect match for those rich, saucy short ribs! I’m so glad it felt restaurant-worthy and that your whole family (especially your meat-loving husband!) enjoyed it. 🙂
We made boneless short ribs on Sunday using the crockpot. We served with garlic mashed potatoes.
The ribs were excellent with meat soooo tender!
Making again soon!
I am so so so happy you enjoyed this, Linda! Thank you so much for taking the time to share such a wonderful and positive comment! 🙂
Can't wait to make this when my son visits at Christmas..
Awesome! Let me know how it turns out! 🙂 Happy Holidays!!
I've never made Braised Short Ribs before, so I super appreciated the "how to pick the right cut". Not everyone in my family likes turkey for Thanksgiving.
Julia's Album is my go-to place for recipes! Thank you!!
Thank you, Rose, for your sweet comment! 🙂 🙂 I totally agree with you - Thanksgiving does not have "to have" turkey! There are so many different options. For many years, I made and served my roast duck instead of turkey: https://juliasalbum.com/how-to-cook-duck/
Julia! I just discovered you recently, and have yet to try one of your recipes. But every time I see one of your emails, my mouth starts watering as I scan down through the photos and read the recipes. Thank you for sharing so openly! My wife has been the chef in our home for the 48 years we’ve been married, but I just recently retired, so I think it’s about time I roll up my sleeves, go to the grocery store with your list, and take my turn!
oh my gosh, Rich, this absolutely made my day!! 🙂 48 years is amazing, and I LOVE that you’re jumping into the kitchen now—what a fun new chapter!! Can’t wait for you to try your first one from my site—hope you have a blast cooking (and eating)! Let me know how it goes!! 🙂
I also have a handy Thanksgiving menu for this time of year you might like:
https://juliasalbum.com/thanksgiving-menu/
Do you have a recipe for the creamy yellow polenta
Thank you!
Hi Teri, here's how I cook it:
Creamy Yellow Polenta
1 cup uncooked coarse or medium-grind polenta (not instant)
4 cups low-sodium chicken broth (or water + 1 bouillon cube)
1 cup whole milk or half-and-half
3 tablespoons butter
½ cup freshly grated Parmesan (optional but delicious)
½ teaspoon salt (start here and adjust)
Black pepper, to taste
Bring 4 cups chicken broth and 1 cup milk to a gentle simmer, then slowly whisk in 1 cup polenta and reduce the heat to low. Cook for 30–40 minutes, stirring every few minutes and adding small splashes of whole milk (or half-and-half or heavy cream) if it thickens too quickly. When the grains are tender and the texture is silky, stir in 3 tablespoons butter, ½ cup Parmesan (if using), and adjust the salt and pepper. Serve right away while it’s still creamy, as polenta thickens as it sits.
You can also make the creamy mascarpone polenta using this recipe. You can use cream cheese or ricotta instead of mascarpone:
https://juliasalbum.com/lamb-shoulder-chops-recipe-shiitake-mushrooms-swiss-chard-mascarpone-cheese-polenta/#recipe
Hello! This sounds delicious….can you tell me how to ensure the fat cooks off well and we don’t end up with layers of fat to cut away? I understand the fat is what provides the flavor, but I’m hoping for something fork tender without feeling like I’m eating hunks of fat too. I’m thinking I’d like to try this for a Friendsgiving dinner party.
Hi Michelle! To keep the dish flavorful but not overly fatty, here’s what you can do: After browning the short ribs, take a few minutes to spoon out excess fat from the pan before adding the other ingredients. Also, once it’s done braising, let it cool slightly and skim off any fat that rises to the top of the sauce. For even better results, you can make it a day ahead - chill it in the fridge, then remove the solidified fat from the top before reheating. The meat will stay super tender, and you’ll get all that rich flavor without the grease. Perfect choice for Friendsgiving! 🙂 Let me know how it goes! 🙂
Julia, you posted this on Facebook yesterday, and I just happened to have everything on hand so went ahead and made it. I followed this recipe exactly and boy did it deliver! My husband licked his plate. We didn't even need a knife to cut the meat - fork was enough. Will 100% make it again.
Anneliese, I am so excited you made it right away—and that it was such a hit!! 🙂 Thanks so much for trying it and letting me know!! 🙂
I don’t find the polenta recipe!
Hi Jeannie, I have polenta recipe under my other (lamb shoulder chops) recipe - I'll provide a link below, and will update this recipe as well:
https://juliasalbum.com/lamb-shoulder-chops-recipe-shiitake-mushrooms-swiss-chard-mascarpone-cheese-polenta/#recipe