Rich, tender Slow-Braised Beef Short Ribs simmered with red wine, carrots, onions, and stock for hours—comfort food that feels downright luxurious.

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You ever have one of those days where you’re just… done? The kind where the weather’s moody, you’ve got about six half-baked to-do lists lying around, and all you want is something that feels like a hug in food form? That’s exactly how I stumbled into making these Slow-Braised Beef Short Ribs for the first time.

It was last winter—cold, gray, the kind of day when you start questioning why you ever left your blanket. I had a bottle of red wine open (no surprise there), a pack of beef short ribs from a “let’s meal prep more this year” grocery run, and zero plans for dinner. I figured, why not braise something? That’s adulting, right?

By hour two, the house smelled unreal—that deep, savory, wine-and-garlic scent that kind of seeps into your sweater in the best possible way. My husband came home, took one sniff, and said, “Oh my God, what is that?” We ended up eating at the counter, spooning the sauce over mashed potatoes, talking about nothing important while our dog sat nearby pretending not to beg. It’s funny how something as simple as Slow-Braised Beef Short Ribs can turn a nothing day into a memory.

And honestly? Now it’s one of those dishes I make when I want to slow down. It’s not fancy food. It’s cozy, slow, and deeply satisfying—like a warm fire and a good movie in dinner form.

Why You’ll Love This Slow-Braised Beef Short Ribs Recipe?

This isn’t one of those quick 30-minute meals (and thank goodness for that). This is slow cooking at its best—the kind that lets you pour a glass of wine, put on a playlist, and let the oven do its thing while you feel slightly smug about your life choices.

The beauty of Slow-Braised Beef Short Ribs is how little effort it actually takes for something that looks and tastes restaurant-worthy. You brown the ribs, sauté some veggies, splash in wine, and let it all simmer away until the meat practically falls apart at the sight of a fork. And that sauce? Oh, it’s the kind you want to drizzle over everything—potatoes, rice, heck, even a piece of bread if that’s all you’ve got.

What’s wild is how this meal gets better with time. The next day, when the flavors have settled and mingled, it’s somehow richer. It’s like your leftovers went to culinary grad school overnight.

Ingredient Notes:

The secret to amazing Slow-Braised Beef Short Ribs isn’t complicated—it’s about using good, simple ingredients and letting them shine. And yes, the wine matters (more on that in a second).

• Beef Short Ribs: Go for bone-in. The bones help lock in flavor and make the sauce richer. Boneless works, but it’s like listening to your favorite song on low volume—it’s still good, but not the same.

• Salt and Pepper: Season with confidence. This is your foundation.

• Olive Oil: A good drizzle of extra virgin olive oil gets that perfect sear. Don’t skip it.

• Onion, Carrot, and Celery: The holy trinity of flavor. They melt into the sauce, adding that deep, savory sweetness you can’t quite put your finger on but would definitely miss if it weren’t there.

• Red Wine: Don’t grab the cheap stuff you wouldn’t drink. I like a Zinfandel or Cabernet Sauvignon—it gives that full-bodied, slightly fruity richness that makes you close your eyes and sigh a little.

• Veal or Beef Stock: Either one’s fine. Veal stock is silkier, but if you’ve only got beef broth, you’re still golden.

How To Make Slow-Braised Beef Short Ribs?

Alright, let’s get real—this isn’t hard. It just takes time. Pour yourself a drink and enjoy the process.

Step 1. Season and brown the ribs.
Preheat your oven to 350°F. Pat your ribs dry—seriously, this is key to getting that beautiful crust. Season generously with salt and pepper. Heat olive oil in a large Dutch oven over high heat. When the oil starts to shimmer, sear the ribs on all sides until they’re dark golden brown. Don’t rush this part. The magic starts right here. Remove the ribs and set them aside.

Step 2. Sauté the vegetables.
Pour off some of the fat, but leave a bit in there for flavor. Toss in your onion, carrot, and celery. Sauté for about 5 minutes until they start to soften and caramelize just a bit. The smell right now? Ridiculous.

Step 3. Deglaze with wine.
Pour in the red wine—listen for that dramatic sizzle—and scrape up all the delicious bits stuck to the bottom. Let it simmer down until it’s reduced by about three-quarters. It should look thick, dark, and smell like something you’d get in a fancy bistro.

Step 4. Braise it slow.
Return the ribs to the pot, pour in the stock, and make sure the liquid just covers the meat. Bring it all to a gentle boil, cover tightly, and pop it in the oven. Now walk away. Go fold laundry, text a friend, or just sit on the couch pretending to be productive. Let it braise for 2 to 2½ hours, until the meat’s fall-apart tender.

Step 5. Chill overnight (if you can wait).
Once it’s done, let it cool in the liquid. Then cover and refrigerate overnight. The next day, skim off the fat from the top—it’ll lift off easily—and trust me, the flavor will be even deeper.

Step 6. Reduce and glaze.
Reheat everything over medium heat and let the sauce simmer until it thickens. Spoon the sauce over the ribs as it cooks—it’ll turn glossy, rich, and sticky in the best way.

Step 7. Serve and savor.
Spoon those ribs over mashed potatoes, buttery noodles, or rice, and drizzle the sauce on top. Then take a breath and enjoy what you just made. You earned it.

Storage Options:

These Slow-Braised Beef Short Ribs are one of those rare meals that get better after sitting for a day or two. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, gently warm them on the stove or in the oven until everything’s hot and the sauce loosens up again.

Want to freeze them? Go for it. Let them cool completely first, then store in freezer-safe containers or bags with the sauce. They’ll keep for about 2 months. When you’re ready to eat, thaw overnight in the fridge and reheat slowly until they’re tender and glossy again.

Variations and Substitutions:

One of the best parts of cooking is making a recipe your own—and these Slow-Braised Beef Short Ribs are super forgiving.

• No Wine? No problem. Use extra beef stock with a splash of balsamic vinegar or tomato paste to mimic that richness.

• Add Mushrooms: They soak up that sauce and add a nice earthy flavor.

• Herbs: A little rosemary or thyme goes a long way here.

• Different Cuts: Can’t find short ribs? Try beef chuck or even oxtail—it’ll still be delicious.

• Want a Bit of Heat? Add a pinch of red pepper flakes or smoked paprika for a subtle kick.

What to Serve with Slow-Braised Beef Short Ribs?

These ribs deserve something worthy to sit beside them on the plate. Here are my go-to sides:

• Mashed Potatoes: Creamy, buttery, and classic. You can’t go wrong.

• Polenta: Soft and dreamy—soaks up that sauce perfectly.

• Butter Noodles: Simple, nostalgic, and comforting.

• Crusty Bread: For that final, shameless sauce wipe.

• Wine: Stick with whatever you used to cook. (See? Cooking with wine pays off twice.)

Frequently Asked Questions:

Can I use boneless short ribs?
Sure, but the bone-in version just hits differently—it adds depth and richness.

My sauce is too thin. What do I do?
Keep simmering it uncovered until it thickens up. Stir occasionally so it doesn’t stick.

Can I do this in a slow cooker?
Yep! Brown everything first, then cook on low for 8 hours.

There’s something deeply comforting about this dish—it’s not flashy, it’s not complicated, but it feels special. The slow simmer, the rich aroma, the sauce that clings just right—it’s the kind of food that slows you down and reminds you why cooking’s worth it.

So, are you making these Slow-Braised Beef Short Ribs this weekend? Pour yourself a glass of wine, grab a pot, and let’s make something amazing together.

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Slow-Braised Beef Short Ribs

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Chill overnight 8 hours hrs

Total Time 12 hours hrs 15 minutes mins

Tender, fall-off-the-bone Slow-Braised Beef Short Ribs simmered with red wine, onions, carrots, and stock for a rich, flavorful, and comforting meal perfect for any occasion.

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6 Servings

Ingredients

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• 12 bone-in beef short ribs approximately 6 pounds
• Kosher salt and freshly ground black pepper to taste
• ¼ cup extra-virgin olive oil
• 1 yellow onion peeled and chopped
• 1 stalk celery chopped
• 1 carrot peeled and chopped
• 1 750 ml bottle dry red wine (such as Zinfandel or Cabernet Sauvignon)
• 6 cups veal stock substitute beef stock if preferred

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Instructions

 

Preheat the oven:

1. Set the oven to 350°F (175°C) and allow it to preheat while preparing the remaining ingredients.

Season and brown the short ribs:

1. Pat the short ribs dry using paper towels to remove excess moisture. Season generously with kosher salt and freshly ground black pepper on all sides. Heat the olive oil in a large, heavy-bottomed, ovenproof pan or Dutch oven over high heat. Once the oil is shimmering, add the ribs in batches to avoid overcrowding the pan. Sear each side until deeply browned, approximately 2 to 3 minutes per side. Transfer the browned ribs to a plate and set aside.

Sauté the vegetables:

1. Pour off any excess fat from the pan, leaving about one tablespoon for cooking. Add the chopped onion, celery, and carrot to the pan. Sauté over medium heat, stirring frequently, until the vegetables are softened and lightly browned, about 5 minutes. Remove the vegetables from the pan and reserve.

Deglaze the pan and reduce the wine:

1. Carefully pour the red wine into the pan to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Increase the heat to high and allow the wine to reduce by approximately three-quarters, stirring occasionally, until it becomes thickened and slightly syrupy, about 15 minutes.

Combine and braise:

1. Return the seared short ribs and sautéed vegetables to the pan. Add the veal stock (or beef stock) and, if necessary, enough water to fully submerge the ribs. Bring the liquid to a gentle boil, then cover the pan tightly with aluminum foil or a fitted lid. Transfer to the preheated oven and cook for 2 to 2½ hours, or until the meat is tender and easily pulls apart with a fork.

Add the vegetables and finish cooking:

1. During the last 30 minutes of braising, stir the reserved vegetables back into the liquid to blend their flavors. Continue to cook until the meat is fully tender and the vegetables are incorporated.

Chill overnight (optional but recommended):

1. Allow the ribs to cool completely in their cooking liquid, then cover and refrigerate overnight. This enhances the flavor and allows any excess fat to solidify on the surface.

Remove excess fat and reduce the sauce:

1. The next day, remove the solidified fat from the top of the chilled sauce. Place the pan on the stovetop over medium heat and cook, uncovered, until the liquid has reduced by about three-quarters, approximately 1 hour. Continue cooking gently, spooning the sauce over the ribs as it thickens into a glossy glaze. Move the ribs occasionally to prevent sticking.

Serve:

1. Serve the Slow-Braised Beef Short Ribs hot, spooning the rich sauce over the top. Pair with mashed potatoes, polenta, or buttered noodles for a hearty, comforting meal.

Notes

This Slow-Braised Beef Short Ribs recipe is naturally gluten-free when prepared with certified gluten-free ingredients. To ensure safety, verify that your stock, wine, and seasonings are free from additives or thickeners containing gluten. If serving with a side dish, opt for gluten-free mashed potatoes, rice, or polenta instead of wheat-based noodles or bread. With these simple adjustments, the dish retains its full depth of flavor while remaining entirely gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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