This recipe for braised short ribs has been a go-to for holiday evenings and slow Sunday dinners in my kitchen. I first developed this method during a chilly autumn when I wanted something that felt celebratory yet was forgiving enough to make ahead. The result is deeply savory meat that pulls easily from the bone and a sauce so concentrated with flavor it deserves its own fan club. Texturally, the ribs become meltingly tender while the mushroom sauce adds an earthy, velvety counterpoint that lifts the whole plate.

I remember serving this at a small dinner party and watching my guests go quiet as they took their first bite—always a good sign. The secret is an aggressive sear followed by low-and-slow braising in a robust Cabernet and homemade beef bone broth; the aromatics and the herb bundle infuse the liquid while the meat turns tender and glossy. Whether you’re aiming to impress a date or simply crave a comforting, restaurant-style dinner at home, this approach rewards patience with layers of complex flavor.

Ingredients

• 8 beef short ribs: Choose well-marbled, bone-in ribs. Look for meaty pieces about 3–4 inches long so each serving has a satisfying portion. Ask your butcher for English-cut short ribs for ideal braising pieces.
• Salt and pepper: Kosher salt and freshly ground black pepper are essential—season generously to build flavor into the meat.
• 4 tablespoons cooking oil (divided): I use avocado oil for its high smoke point and neutral flavor; vegetable or canola oil also work well for searing.
• 1 sweet or yellow onion (chopped coarsely): Adds natural sweetness and body to the braising liquid; look for firm, heavy onions and chop into large pieces so they can be strained later.
• 1 carrot (sliced into rounds): Contributes sweetness and depth; peel if needed but keep rounds fairly thick.
• 5 garlic cloves (whole, peeled): Whole cloves soften and mellow during braise, offering gentle garlic undertones without becoming sharp.
• 1 tablespoon Worcestershire sauce: Adds umami lift—use a gluten-free brand if needed.
• 1 cup red wine (Cabernet Sauvignon recommended): Choose a full-bodied dry red; it should be pleasant to sip since it concentrates as it cooks.
• 3 cups beef bone broth (no salt added): Homemade is ideal for body and collagen, but use a low-sodium store-bought alternative if necessary.
• Bundle of fresh herbs: I use thyme, rosemary, sage, and oregano tied together; the bundle infuses the liquid and is easily removed before finishing.
• 2 tablespoons unsalted butter: Used for finishing the mushroom sauce to add sheen and silkiness.
• 8 oz sliced cremini or white button mushrooms: Adds an earthy dimension to the sauce; cremini give slightly deeper flavor and color.

Instructions

Trim and season the ribs: Using a sharp knife, remove the very thick, hard fat cap from the side of the ribs—leave the thin, renderable fat in place. Pat the ribs dry and season liberally with salt and pepper on all sides. Dry meat sears better and develops more flavor through the Maillard reaction. Sear the short ribs: Preheat the oven to 300°F. Heat a Dutch oven over medium heat and add 2 tablespoons oil. Work in batches (2–3 ribs) to avoid crowding; sear about 1 minute per side until a deep brown crust forms. Transfer seared ribs to a plate—don’t skip this step, it builds essential flavor in the final sauce. Sauté the aromatics: Add the remaining 2 tablespoons oil to the hot pot. Add chopped onion, whole garlic cloves, and carrot rounds. Cook 2–3 minutes until edges begin to caramelize and vegetables soften. Season lightly with salt and pepper to coax moisture and sweet notes from the vegetables. Deglaze and assemble braise: Stir in Worcestershire sauce, then pour in the red wine and let it bubble for about 1 minute to lift browned bits from the pot. Add the beef bone broth and the tied herb bundle, taste, and adjust seasoning. Nestle the seared ribs back into the liquid—there should be enough to come about three-quarters up the ribs. Braise in the oven: Bring the liquid briefly to a simmer on the stovetop, cover with the lid, and carefully transfer to the preheated oven. Braise for 3 hours at 300°F (or 2 hours at 350°F) until the meat is tender and nearly falling from the bone. The low temperature allows collagen to break down into gelatin, giving the sauce body. Rest and strain: Remove the pot from the oven. Use tongs to lift the ribs onto a plate and tent loosely with foil. Strain the braising liquid through a fine-mesh sieve, pressing on solids to extract flavor; discard solids and reserve the liquid for the sauce. Finish the mushroom sauce: In a clean skillet, melt 2 tablespoons butter over medium heat. Add sliced mushrooms and sauté 3–4 minutes until they begin to brown. Pour the strained braising liquid over the mushrooms and simmer 5–8 minutes, reducing until the sauce is glossy and reduced by roughly half. Taste and adjust seasoning; the sauce should coat the back of a spoon. Plate and serve: Return the short ribs to the skillet or ladle the mushroom sauce over each piece. Serve immediately with mashed potatoes, polenta, or buttered pasta and a sprinkle of fresh herbs.

Storage Tips

Cool the ribs and sauce to room temperature, then refrigerate in airtight containers for up to 3 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm gently in a covered skillet over low heat or in a 325°F oven until just heated through—avoid boiling or high heat which can toughen the meat. For best texture, rewarm the sauce and mushrooms separately and combine with the ribs just before serving. If you see any off-odors or sliminess, discard.

Ingredient Substitutions

If short ribs are unavailable, beef chuck roast cut into large pieces makes a fine substitute though the presentation differs. Replace Cabernet with Merlot or a fruity Zinfandel for similar depth; avoid very oaky wines. Use low-sodium beef stock if bone broth is not an option—expect a slightly thinner mouthfeel. Swap cremini mushrooms for shiitake for a woodier note, or omit mushrooms for a simpler pan sauce. For dairy-free diets, skip the butter and finish with a tablespoon of high-quality olive oil instead for shine.

Serving Suggestions

Serve the ribs atop creamy mashed potatoes, polenta, buttered egg noodles, or cheesy grits to catch every drop of sauce. Add a bright element like quick-pickled red onions or a lemony gremolata to cut through the richness. For a composed plate, pair with roasted root vegetables and sautéed greens like Swiss chard. Garnish with a few fresh thyme sprigs or chopped parsley for color contrast and a hint of freshness. A glass of the same red wine used in cooking ties the meal together wonderfully.

Cultural Background

Braising as a technique is rooted in European peasant cooking—tougher cuts were simmered slowly with aromatics and wine to transform texture and flavor. Short ribs have long been prized in many cuisines for their balance of meat and connective tissue, which yields gelatinous, unctuous results when cooked low and slow. This particular combination of red wine, beef broth, and mushrooms nods to classic French and Italian braises while the herb bundle reflects a Mediterranean sensibility. Over time, these methods crossed kitchens and continents, becoming staples for celebratory home cooking.

Seasonal Adaptations

In winter, serve these ribs with root vegetable purées and roasted Brussels sprouts; in spring swap the herb bundle for tarragon and add a splash of lemon to brighten the sauce. For autumn, pair with chestnut purée or sautéed kale; summer dinners can be lighter by serving over chilled polenta cakes and a peppery arugula salad. You can also fold seasonal mushrooms—porcini or chanterelles—into the sauce when available to deepen the dish’s forest flavors.

Meal Prep Tips

For stress-free entertaining, braise the ribs a day ahead, strain, cool, and refrigerate. Skim the hardened fat from the top before reheating to reduce greasiness. The sauce benefits from an overnight rest—reheat gently and add the sautéed mushrooms at the last minute so they retain texture. Freeze individual portions for quick high-quality dinners; thaw overnight and reheat slowly. Keep sides simple and plan one finishing step for the day of serving to preserve flavor and reduce last-minute work.

This dish embodies the joy of slow cooking: a small amount of active work followed by long, low heat rewards you with deep flavor and tender meat. I hope you make it for someone special—or simply for a cozy night in—and find the same comfort and satisfaction we do every time this pot comes to the table.