Beef Simmering Short Ribs Recipe (Braised)

Beef simmering short ribs are a cut from the lower rib section, prized for their rich, beefy flavor and high collagen content. When simmered slowly in liquid, the collagen breaks down into gelatin, yielding fork-tender meat that falls off the bone. This braising method transforms a tough, inexpensive cut into a luxurious, comforting meal that’s surprisingly easy to make.

Ingredients

4 lb (1.8 kg) beef short ribs, English-cut (bone-in, about 2 inches thick)
1 tbsp (15 ml) vegetable or canola oil
1 large yellow onion, chopped (about 1.5 cups / 200 g)
2 medium carrots, peeled and chopped (about 1 cup / 130 g)
2 celery stalks, chopped (about 1 cup / 120 g)
4 cloves garlic, minced
2 tbsp (32 g) tomato paste
1 cup (240 ml) dry red wine (e.g., Cabernet Sauvignon or Merlot)
2 cups (480 ml) beef broth, low-sodium
1 cup (240 ml) water
2 sprigs fresh thyme
1 bay leaf
1 tsp (5 g) salt, plus more to taste
1/2 tsp (1 g) black pepper, plus more to taste
2 tbsp (30 ml) balsamic vinegar (optional, for finishing)

Instructions

Preheat oven to 325°F (163°C). Pat the short ribs dry with paper towels. Season generously on all sides with salt and pepper.
Sear the ribs: In a large Dutch oven or heavy-bottomed pot with a lid, heat the oil over medium-high heat until shimmering. Working in batches, add the ribs in a single layer (do not crowd). Sear for 3-4 minutes per side, until deeply browned. Transfer to a plate and set aside.
Sauté the vegetables: Reduce heat to medium. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Add the garlic and tomato paste; cook for 1 minute more, until fragrant.
Deglaze: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes, until slightly reduced.
Return ribs: Place the seared ribs back into the pot, bone-side down, in a single layer. Add the beef broth, water, thyme, and bay leaf. The liquid should come about halfway up the ribs; add more water if needed.
Braise: Bring the liquid to a gentle simmer on the stovetop. Cover the pot and transfer to the preheated oven. Cook for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone. Check at the 2-hour mark; if the liquid is reducing too much, add a splash of water.
Finish and serve: Remove the pot from the oven. Carefully transfer the ribs to a platter and tent with foil. Skim excess fat from the braising liquid. Remove the thyme sprigs and bay leaf. If desired, stir in the balsamic vinegar. Serve the ribs with the sauce spooned over the top.

Tips

Substitutions: No red wine? Use an extra cup of beef broth plus 1 tablespoon of red wine vinegar for acidity. If you don’t have fresh thyme, use 1 teaspoon dried thyme. You can also swap the beef broth for chicken broth, though the flavor will be slightly lighter.
Storage: Leftover short ribs keep well in the refrigerator for 3-4 days. Store them in an airtight container with the sauce. They also freeze beautifully for up to 3 months.
Common mistake: Don’t skip the searing step. Browning the meat creates a deep flavor base that you can’t get otherwise. Also, resist the urge to crank the oven temperature to speed up cooking; low and slow is essential for breaking down collagen.
Skimming fat: The braising liquid will have a layer of fat on top. Use a spoon or a fat separator to remove most of it before serving. This keeps the sauce from being greasy.

Serving Suggestions

These short ribs are rich and hearty. Serve them over creamy mashed potatoes, polenta, or buttered egg noodles to soak up the savory sauce. A side of roasted green beans or a crisp green salad with a lemon vinaigrette balances the richness. For a low-carb option, serve with cauliflower mash or sautéed spinach.

Variations

Asian-style: Replace the red wine with 1/2 cup (120 ml) soy sauce, 1/2 cup (120 ml) mirin, and 1/4 cup (50 g) brown sugar. Add a thumb-sized piece of ginger, sliced, and a star anise. Omit the tomato paste and thyme.
Tomato-based: Add a 14.5 oz (411 g) can of diced tomatoes with their juices along with the broth. Use Italian seasoning instead of thyme and bay leaf.
Spicy: Add 1-2 dried chiles de árbol or 1 teaspoon red pepper flakes with the vegetables for a subtle heat.

Storage and Reheating

Refrigerator: Store cooled short ribs in an airtight container with the sauce for up to 4 days. To reheat, place the ribs and sauce in a covered pot over low heat, adding a splash of water or broth if needed, until heated through (about 10-15 minutes). You can also reheat in the microwave, but the meat may become a bit drier.

Freezer: Cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or in a 325°F (163°C) oven until warmed through.

Frequently Asked Questions

What is the safe minimum internal temperature for short ribs? Since short ribs are a whole cut of beef, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest. However, for braised short ribs, you’re cooking well beyond that to break down collagen. You want them fork-tender, which typically means an internal temperature of around 200°F (93°C) to 205°F (96°C). Use a meat thermometer to check for doneness, but the fork test is the real indicator.

Can I make this in a slow cooker? Yes. After searing and deglazing as directed, transfer everything to a slow cooker and cook on low for 8 hours or on high for 4-5 hours, until fork-tender. You may need to reduce the liquid slightly on the stovetop afterward.

Why are my short ribs tough? They likely weren’t cooked long enough. Collagen needs time to melt. If the meat is still chewy, return the pot to the oven and cook for another 30-60 minutes. Also, make sure the liquid is simmering gently, not boiling hard.

Should I trim the fat off the ribs before cooking? You can trim large, thick pieces of external fat, but leave some, as it adds flavor and moisture during the long cook. The fat will render out and can be skimmed from the sauce later.

Can I use boneless short ribs? Yes, boneless short ribs work, but they cook faster. Start checking for tenderness at 2 hours. They may also be a bit drier since the bone helps retain moisture. Adjust cooking time as needed.

What if I don’t have a Dutch oven? Use any heavy oven-safe pot with a lid, like a cast-iron pot or a deep roasting pan covered tightly with foil. If you only have a stovetop pot, you can simmer the ribs on the stovetop over very low heat for the same amount of time, checking the liquid level frequently.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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