Simmering short ribs is the ultimate low-and-slow cooking method that transforms a tough, flavorful cut into fork-tender, melt-in-your-mouth meat. This recipe uses a rich, savory broth with red wine, aromatics, and herbs to create a deeply satisfying dish that feels both rustic and elegant. It’s a foolproof technique that delivers restaurant-quality results right in your own kitchen.
Ingredients
- 4 lb (1.8 kg) bone-in beef short ribs, cut into 2-inch (5 cm) pieces
- 1 tbsp (15 ml) olive oil
- 1 large onion, chopped (about 1 cup / 150 g)
- 2 carrots, peeled and chopped (about 1 cup / 130 g)
- 2 celery stalks, chopped (about 1 cup / 120 g)
- 4 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups (480 ml) beef broth, preferably low-sodium
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper, plus more to taste
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)
Instructions
- Pat the short ribs dry with paper towels. Season generously on all sides with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches, sear the short ribs until deeply browned on all sides, about 4-5 minutes per batch. Transfer the seared ribs to a plate and set aside.
- Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Sauté until the vegetables are softened and beginning to brown, about 5-7 minutes. Add the garlic and cook for 1 minute more, until fragrant.
- Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
- Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits (this is called deglazing). Bring to a simmer and let the wine reduce by half, about 5-7 minutes.
- Return the short ribs to the pot, along with any accumulated juices. Add the beef broth, thyme sprigs, and bay leaf. The liquid should come about three-quarters of the way up the ribs; add a little water if needed.
- Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and let it simmer gently for 2 1/2 to 3 hours, until the meat is fork-tender and easily pulls away from the bone.
- Carefully remove the short ribs from the pot and set them aside on a plate. Strain the sauce through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.
- Skim any excess fat from the surface of the sauce. If you want a thicker sauce, return it to the pot and simmer over medium heat for 5-10 minutes until reduced. Taste and adjust seasoning with salt and pepper. Stir in the butter, if using, for a glossy finish.
- Return the short ribs to the sauce and warm them through gently. Serve the ribs with the sauce spooned over the top, garnished with fresh parsley.
Tips
- Browning matters: Don’t rush the searing step. A deep brown crust on the meat adds immense flavor to the final dish. Make sure the pot is hot enough that the meat sizzles when it hits the pan.
- Low and slow is key: Keep the heat at a gentle simmer, not a rolling boil. Boiling can make the meat tough and stringy. If your stove runs hot, use a heat diffuser or check the pot occasionally to ensure it’s just barely bubbling.
- Make it ahead: Short ribs taste even better the next day. Refrigerate the cooked ribs and sauce separately overnight, then remove the solidified fat from the sauce before reheating. This also makes the sauce easier to skim.
- Substitutions: No red wine? Use an equal amount of beef broth mixed with 1 tablespoon of balsamic vinegar or red wine vinegar for acidity. You can also swap the fresh thyme for 1 teaspoon of dried thyme.
Serving Suggestions
Serve the short ribs over creamy mashed potatoes, polenta, or buttered egg noodles to soak up the rich sauce. A side of roasted carrots or a simple green salad with a bright vinaigrette balances the richness. For a low-carb option, serve with cauliflower mash or steamed greens.
Variations
- Red Wine-Braised: This is the classic version you’re making, with a full-bodied red wine. It’s deep and robust.
- Beer-Braised: Substitute the red wine with a dark beer, such as a stout or porter. This gives a slightly malty, earthy flavor. Use beef broth to deglaze if you prefer no alcohol.
- Asian-Style: Add 1/4 cup (60 ml) soy sauce, 2 tablespoons (30 g) brown sugar, 1 tablespoon (15 ml) grated fresh ginger, and 2 star anise to the braising liquid. Omit the thyme and bay leaf. Serve with rice and scallions.
- Tomato-Herb: Add a 14.5 oz (411 g) can of diced tomatoes and 1 tablespoon of dried Italian herbs (oregano, basil, rosemary) along with the broth. This creates a more rustic, stew-like sauce.
Storage and Reheating
Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 4 days. To freeze, place the cooled ribs and sauce in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, place the ribs and sauce in a pot over medium-low heat, covered, until heated through, about 15-20 minutes. You can also reheat in a 350°F (175°C) oven for 20-25 minutes. Ensure leftovers reach 165°F (74°C) before serving.
Frequently Asked Questions
What are the best short ribs for simmering? Look for bone-in English-style short ribs, which are cut parallel to the bone and have a good amount of marbling. They are ideal for braising because the connective tissue breaks down during long cooking, creating a tender, juicy result.
Can I use boneless short ribs? Yes, you can, but they may cook slightly faster and can dry out more easily. Reduce the cooking time to about 2 to 2 1/2 hours, and check for tenderness earlier. The bone adds flavor and helps keep the meat moist, so if using boneless, consider adding a beef bone to the pot.
Why are my short ribs tough? This usually means they haven’t cooked long enough. The collagen needs time to break down into gelatin. If they’re still tough after 3 hours, continue cooking, checking every 20 minutes, until they are fork-tender. It’s better to overcook slightly than undercook.
Can I make this in a slow cooker or Instant Pot? Absolutely. For a slow cooker, sear the ribs and vegetables as directed, then transfer everything to the slow cooker and cook on low for 8-10 hours. For an Instant Pot, use the sauté function for searing, then cook on high pressure for 45 minutes, followed by a natural release for 15 minutes.
Do I need to skim the fat? Yes, skimming the fat from the sauce is important for a clean, balanced flavor. After cooking, you can either skim it with a spoon or refrigerate the sauce and remove the solidified fat the next day.
What temperature should the meat reach? For braised short ribs, you want the internal temperature to reach at least 200°F (93°C) to ensure the collagen has fully broken down. This is higher than the safe minimum of 145°F (63°C) for whole cuts, but it’s necessary for the desired texture. Always use a food thermometer to check.
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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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