Name: Braised Short Ribs with Rich Sauce Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 5 pounds beef short rib; 2 tablespoons kosher salt; 2 teaspoons freshly cracked black pepper; 6 slices bacon; 2 medium yellow onions, chopped; 3 medium carrots, chopped; 6 garlic cloves, minced; 2 tablespoons tomato paste; 2 cups red wine; 4 cups beef broth; 2 thyme sprigs; 2 rosemary sprigs; ¼ cup finely chopped fresh parsley

There’s something truly magical about slow-cooked meat falling off the bone, bathed in a deeply flavorful sauce. This Braised Short Ribs with Rich Sauce Recipe is one of those dishes that fills your kitchen with irresistible aromas and guarantees a cozy, satisfying meal every time.

In a large white pot, several thick pieces of dark brown textured meat with a slightly crispy surface float in a rich, deep brown broth. The broth contains soft orange carrot chunks and translucent onion pieces. Sprigs of fresh green rosemary rest on top of the meat, adding a touch of color contrast. The inside of the pot is cream-colored with some dark specks, and the pot sits on a soft white cloth, all against a white marbled surface background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Braised Short Ribs with Rich Sauce Recipe
Top Tip
How to Serve Braised Short Ribs with Rich Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Braised Short Ribs with Rich Sauce Recipe

Why You'll Love This Recipe

I’ve been making braised short ribs for years, and this particular method with that rich, wine-based sauce never fails me. It’s a perfect blend of tender meat, smoky bacon, and deeply savory flavors—comfort food at its finest.

Deep, layered flavors: Combining bacon fat, red wine, and herbs creates a sauce that’s complex without being complicated.
Hands-off cooking: Once you get the ribs browned and veggies softened, the slow braise does the rest for you.
Perfectly tender meat: The low-and-slow cooking melts the connective tissue, making the ribs irresistibly fork-tender.
Versatile serving options: It’s just as delicious over creamy mashed potatoes as it is with polenta or roasted veggies.

A white pot filled with five large pieces of dark brown cooked meat with visible bone ends, simmering in a deep brown sauce. Small orange carrot slices and sprigs of green rosemary float on top. The pot is on a white marbled surface with some scattered green herbs and black peppercorns nearby. A silver ladle is partially submerged in the sauce on the left side of the pot. The lighting highlights the rich textures and colors of the meat and sauce. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays an important role here—from the salty punch of bacon to the rich body of beef broth. Together, they build a sauce that’s savory, slightly sweet, and beautifully balanced.

Flat lay of thick raw beef short ribs with marbling, several uncooked pale pink bacon slices stacked neatly, two medium yellow onions halved and quartered, three whole fresh orange carrots with green tops trimmed, six whole unpeeled garlic cloves, a small white bowl of deep red tomato paste, a small white bowl filled with dark red red wine, a small white bowl of rich brown beef broth, two fresh green thyme sprigs, two fresh green rosemary sprigs, a small pile of finely chopped bright green parsley, a small white bowl of coarse kosher salt crystals, a small white bowl of freshly cracked black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Adds smoky depth and fat for browning the ribs and sautéing vegetables.
Beef short ribs: These tough cuts become meltingly tender with braising and soak up all the flavor.
Kosher salt & black pepper: Essential for seasoning meat generously to enhance every bite.
Yellow onions & carrots: The sweat of these veggies forms the sweet, aromatic foundation of the sauce.
Garlic: Gives a fragrant garlicky warmth that lifts the sauce gently.
Tomato paste: Adds umami and a subtle acidity to balance flavors.
Red wine: Helps deglaze the pan, bringing brightness and a hint of fruitiness to the sauce.
Beef broth: Creates a rich base that complements the meat’s natural juices.
Thyme & rosemary sprigs: Fresh herbs infuse the sauce with earthy, piney notes.
Fresh parsley: A bright garnish that adds freshness at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Braised Short Ribs with Rich Sauce Recipe depending on the season or my mood. It’s the kind of dish that invites your own spin—try it my way, then make it your own!

Variation: Once, I swapped out the carrots for parsnips, adding a subtle sweetness that paired wonderfully with the rosemary. If you want a twist, try that!
Dietary adjustment: For a gluten-free version, just check your beef broth to ensure it’s free of any fillers with gluten. The rest is naturally gluten-free.
Spice it up: Toss in a pinch of red pepper flakes during the veggies step if you want a faint kick beneath the richness.

Step-by-Step: How I Make Braised Short Ribs with Rich Sauce Recipe

Step 1: Season and Prepare the Short Ribs

First things first, take the short ribs out of the fridge and let them sit at room temperature for about 20 minutes. Patting the ribs dry is crucial—you want to remove any excess moisture to help them brown beautifully. Then, season the ribs liberally all over with kosher salt and freshly cracked black pepper. This step sets the stage for flavor that seeps deep into the meat.

Step 2: Crisp Up the Bacon

Slice the bacon into chunky pieces and add it to a large, heavy-bottomed pot set to medium-low heat. Stir often as it crisps up to render that smoky, flavorful fat. Once crisp, remove the bacon with a slotted spoon and keep the grease in the pot—that’s your cooking gold.

Step 3: Sear the Short Ribs

Turn the heat up to medium-high, then add the seasoned short ribs to the bacon fat. Sear each side for 1 to 2 minutes or until they develop a rich, deep brown crust. Don’t overcrowd the pan—do this in batches if needed. Browning is where much of the flavor develops, so be patient and get a beautiful crust. Set the seared ribs aside once done.

Step 4: Cook Aromatics and Build the Sauce

Add chopped onions and carrots to the pot, stirring in the bacon grease. Let them soften and sweat for about 3 to 4 minutes. Then toss in minced garlic and tomato paste; cook together for another minute to deepen those flavors. Deglaze the pot with red wine— pour it in and simmer for around 5 minutes until it reduces by half. You'll see all those browned bits lifting off the bottom—that’s pure magic.

Step 5: Braise the Ribs Low and Slow

Return the ribs to the pot, nestling them into the rich sauce. Add the beef broth, crispy bacon, and sprigs of fresh thyme and rosemary. Cover, reduce the heat to low, and let it cook gently for 2 to 2 ½ hours. Trust me, patience here pays off; the ribs should be fork-tender and nearly falling off the bone when ready. If they’re still a bit firm, let them braise a bit longer.

Step 6: Finish and Serve

Once the ribs are tender, carefully fish out the herb sprigs and skim off any excess fat from the surface of the sauce. I like to plate the ribs over a fluffy bed of mashed potatoes and spoon plenty of that luscious sauce over top. Freshly chopped parsley adds the perfect fresh pop of green and brightness.

Top Tip

Over the years, I’ve learned a few tricks that make this Braised Short Ribs with Rich Sauce Recipe shine even brighter and help avoid common pitfalls. Here are my favorites:

Brown in batches: Crowding the pan causes steaming instead of browning. Taking your time here develops richer flavor and color.
Don’t rush the braise: If you try to speed it up with higher heat, the meat will toughen instead of tenderizing slowly over time.
Use a heavy pot: A Dutch oven or heavy casserole distributes heat evenly, preventing hot spots and helping the sauce reduce beautifully.
Rest the ribs: After braising, let the ribs sit in the sauce off heat for 10 minutes. The meat soaks up more flavor and stays juicy.

How to Serve Braised Short Ribs with Rich Sauce Recipe

Garnishes

I almost always use freshly chopped parsley because its bright green color and fresh flavor cut through the richness perfectly. If I’m feeling fancy, a little sprinkle of lemon zest or a few drops of aged balsamic vinegar make for a delicious final touch.

Side Dishes

Mashed potatoes are my go-to for soaking up that sauce, but creamy polenta, buttery mashed cauliflower, or rustic roasted root vegetables also pair beautifully. For a lighter contrast, sautéed greens like kale or Swiss chard bring a nice balance.

Creative Ways to Present

Once for a dinner party, I served these ribs over a bed of truffle mashed potatoes with a sprinkle of crispy fried shallots on top. It was a hit! Wrapping the ribs individually in parchment paper keeps them juicy and is great for an elegant, personal presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover short ribs right in their braising liquid in an airtight container in the fridge. This keeps the meat moist and flavorful. They’ll happily last 4 to 5 days if you don’t devour them sooner!

Freezing

I like to freeze extra ribs with their sauce in freezer-safe containers. Pro tip: freeze the leftover braising liquid in ice cube trays (I call them Souper Cubes) so you can toss cubes into soups or sauces later for a flavor boost.

Reheating

Reheating gently on the stove over low heat is my preferred method to keep the ribs tender and juicy. Cover the pot to trap steam, adding a splash of broth if the sauce feels too thick. You can also reheat in the microwave but watch closely to avoid drying it out.

Frequently Asked Questions:

Can I use a slow cooker for this Braised Short Ribs with Rich Sauce Recipe?

Absolutely, you can transfer the browned ribs and veggies into a slow cooker, add the liquids and herbs, and cook on low for about 6 to 8 hours or until tender. That said, I prefer the pot method for better sauce thickness and more control over browning.

What cut of short ribs is best for braising?

The best short ribs for braising are the bone-in variety with a good amount of marbling. Look for ribs cut 'flanken style' or English cut—they both work well. Marbling helps keep the meat juicy during the long braise.

Can I make the sauce thicker?

Definitely! After removing the ribs, simmer the braising liquid a bit longer uncovered to reduce and thicken it. You can also stir in a small butter slurry (cold water and butter) off heat for a silky finish.

How long can I store leftover braised short ribs?

Leftover short ribs stored in their sauce in the fridge will stay good for about 4 to 5 days. For longer storage, freezing is best and they’ll keep well for up to 3 months. Just thaw overnight in the fridge before reheating gently.

Final Thoughts

This Braised Short Ribs with Rich Sauce Recipe has this incredible way of turning an ordinary day into a special occasion. I always feel proud when serving these ribs, knowing the time and love it took to create that melting tenderness and lush sauce. Honestly, once you make this, it’s going to be your go-to when you want something impressive but totally doable. Give it a try—you’ll be amazed at the soul-warming result every time.