Braised Beef Short Ribs

Fall-off-the-bone tender beef short ribs cooked in a savory and tangy red wine and beef broth sauce.

This dish will make your family and friends swoon with delight at the sight of these succulent, melt-in-your mouth ribs. Perfect for any occasion, these delicious and hearty Braised Beef Short Ribs are sure to become a favorite!

Prep Time

15 mins

Cook Time

90 mins




  • 4 lbs beef short ribs
  • 2 tablespoons olive oil
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 2 cups beef broth
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons freshly squeezed lemon juice (1/2 a lemon)


  1. Preheat the oven to 325 degrees Fahrenheit.

  2. Heat olive oil in heavy bottom Dutch oven or similar style pot over medium heat. Add the beef short ribs in batches and brown on all sides. Remove from the pot and set aside.

  3. Add carrots, celery, onions to the same pot and cook for about 5 minutes until softened. Add garlic, thyme, and tomato paste and cook for another minute until fragrant.

  4. Return the beef back to the pot along with red wine, beef broth, balsamic vinegar and lemon juice and bring to a boil. Once boiling reduce heat to low, cover and let simmer on low heat for 90 minutes or until ribs are tender and pull off easily with a fork (you may also move it to your preheated oven at this point).     

  5. Uncover the pot, increase heat slightly and simmer for an additional 30 minutes or so until sauce has thickened slightly (if you prefer it thicker you can stir in some cornstarch slurry at this point).

  6. Serve warm with your favorite side dishes!


This dish goes great with mashed potatoes and a side salad.

Burnt Pellet BBQ
Burnt Pellet BBQ

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