Beef and Tomato Braised Short Ribs fill your kitchen with a rich, savory aroma and reward patience with incredible tenderness. This weekend project transforms into a rustic yet elegant meal, perfect for special dinners. The straightforward process yields a professional-tasting result.
Craving a delicious Beef and Tomato Braised Short Ribs? You've come to the right spot! From Savory Combo Recipes favorites to amazing Chicken recipes, there's something here for everyone.
Why You’ll Love This Beef and Tomato Braised Short Ribs
- Melt-in-your-mouth texture: The slow braise makes the meat spoon-tender.
- Deep, complex flavor: Searing and layered sauce building create rich, beefy depth.
- Amazing aroma: Your home fills with cozy garlic, herb, and beef scents.
- Hands-off cooking: After initial prep, the oven does nearly all the work.
Ingredients & Tools
- 4 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 large carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1/2 cup tomato paste
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 1 (28-oz) can crushed tomatoes
- 2 bay leaves
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- Kosher salt and freshly ground black pepper
Tools: A large, heavy-bottomed Dutch oven or oven-safe pot with a tight-fitting lid is essential here.
Notes: Don’t be intimidated by the ingredient list—it’s mostly pantry staples. Look for short ribs with good marbling for succulence.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 45 g |
| Fat: | 35 g |
| Carbs: | 15 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 3 hours | Total Time: 3 hours 25 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your short ribs. I highly recommend bone-in, English-cut short ribs. The bone adds an immense amount of flavor to the braising liquid, and the cut is perfect for this style of cooking. You’ll find the meat is much more tender and flavorful.
- Don’t rush the sear. This is the single most important step for building a flavor foundation. You want a deep, dark brown crust on all sides of the meat. If you crowd the pot, the ribs will steam instead of sear, so work in batches if you need to.
- Why a dry red wine? You don’t need a super expensive bottle, but choose a wine you’d actually enjoy drinking. The alcohol cooks off, leaving behind the wine’s complex fruit and tannic structure, which balances the tomatoes and rich beef fat beautifully.
- The power of tomato paste. When you add the tomato paste to the pot, let it cook for a minute or two until it darkens slightly. This “toasting” process deepens its flavor, taking it from bright and acidic to rich and sweet, which is exactly what you want in a braise.
How to Make Beef and Tomato Braised Short Ribs
Step 1: Preheat your oven to 325°F (163°C). While it’s heating, pat the short ribs completely dry with paper towels—this is crucial for getting a good sear. Generously season them on all sides with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat until it’s shimmering. Working in batches to avoid crowding, sear the short ribs until they develop a deep brown crust on all sides, about 4-5 minutes per side. Transfer them to a plate and set aside.
Step 2: Reduce the heat to medium. You should have a lovely layer of rendered fat in the pot. Add the diced onion, carrots, and celery (this is your mirepoix) and cook, stirring occasionally, until the vegetables have softened and the onions become translucent, about 8-10 minutes. You’ll notice the bottom of the pot has some browned bits—that’s flavor gold! Add the minced garlic and cook for one more minute until fragrant.
Step 3: Push the vegetables to the side and add the tomato paste to the center of the pot. Let it cook for about two minutes, stirring constantly, until it darkens to a brick-red color and smells sweet and rich. This simple step makes a world of difference. Now, pour in the red wine to deglaze the pot, using your spoon to scrape up all those delicious browned bits from the bottom.
Step 4: Let the wine simmer and reduce by about half, which will take 4-5 minutes. This cooks off the raw alcohol taste and concentrates the flavor. Then, stir in the beef broth, crushed tomatoes, fresh thyme, and bay leaves. Bring the sauce up to a gentle simmer.
Step 5: Carefully return the seared short ribs and any accumulated juices back into the pot, nestling them into the sauce so they’re mostly submerged. The liquid should come about three-quarters of the way up the sides of the meat. Bring everything back to a simmer, then cover the pot with its tight-fitting lid.
Step 6: Carefully transfer the covered Dutch oven to your preheated oven. Let the short ribs braise for 2.5 to 3 hours. You’ll know they’re done when the meat is incredibly tender and pulls away from the bone easily with a fork. The sauce will have thickened and reduced slightly.
Step 7: Once done, carefully remove the pot from the oven. Using tongs, transfer the short ribs to a serving platter and tent loosely with foil. At this stage, you’ll have a pot of delicious but potentially greasy sauce. Let it sit for a few minutes, then skim off any excess fat that rises to the surface with a spoon. For a super smooth sauce, you can remove the bay leaves and blend it with an immersion blender, but I love the rustic texture of the softened vegetables.
Step 8: Taste the sauce and adjust the seasoning with more salt and pepper if needed. It should be rich, savory, and perfectly balanced. Return the short ribs to the sauce to warm through for a minute before serving, or simply ladle the sauce over the ribs on the platter.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on stove with a splash of broth or water to loosen sauce.
Serving Suggestions
Complementary Dishes
- Creamy Parmesan Polenta — The soft, creamy texture is the perfect vehicle for sopping up every last drop of that incredible tomato braising liquid. It’s a classic pairing for a reason.
- Garlic Mashed Potatoes — Fluffy, buttery potatoes provide a neutral, comforting base that lets the rich, complex flavors of the short ribs truly shine.
- Buttered Egg Noodles — A simple, no-fuss option that’s ready in minutes. The noodles act like little flavor sponges, making every bite a delight.
Drinks
- A Bold Cabernet Sauvignon — The robust tannins and dark fruit notes in the wine stand up beautifully to the richness of the beef and the acidity of the tomatoes.
- A Dark Amber Ale — The malty, slightly sweet character of the beer complements the caramelized flavors in the dish without overpowering them.
Something Sweet
- Dark Chocolate Pot de Crème — The intense, bitter-sweet chocolate provides a sophisticated and rich finish that doesn’t feel too heavy after such a substantial meal.
- Simple Vanilla Panna Cotta — Its light, creamy, and cool texture is a perfect, palate-cleansing contrast to the warm, savory depth of the braised ribs.
Top Mistakes to Avoid
- Mistake: Not drying the meat before searing. If the short ribs are wet, they will steam instead of sear. You’ll miss out on that crucial Maillard reaction that creates a deep, complex flavor base for the entire dish. Pat them thoroughly!
- Mistake: Crowding the pot during searing. I’ve messed this up before too… putting too many ribs in at once drops the temperature of the pot and creates steam. Give each piece space to properly brown for the best crust.
- Mistake: Skipping the deglazing step. Those dark, stuck-on bits at the bottom of the pot after searing and sautéing are pure flavor. When you add the wine, make sure you scrape it all up—that’s where a lot of the magic is.
- Mistake> Braising at too high a temperature. Low and slow is the rule. If your oven is too hot, the meat will toughen up and the connective tissue won’t break down properly. A gentle 325°F is the sweet spot.
Expert Tips
- Tip: Make it a day ahead. Braised dishes almost always taste better the next day. The flavors have more time to meld and intensify. Just let it cool, store it in the fridge overnight, and gently reheat it the next day. You’ll be amazed at the difference.
- Tip: Use an oven bag for easy cleanup. If you hate scrubbing your Dutch oven, place a large oven bag inside the pot before you start. You do all your searing and sautéing directly in the bag-lined pot, then just toss the bag when you’re done. It’s a game-changer.
- Tip: Don’t waste the bone marrow. Once the ribs are cooked and you’ve served yourself, don’t forget to scoop out the delicious, buttery marrow from the center of the bones. It’s a chef’s treat—spread it on a piece of crusty bread or just eat it straight from the bone.
- Tip: Thicken your sauce instantly. If your sauce is a bit thinner than you’d like after skimming, make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water. Whisk it into the simmering sauce, and it will thicken up in just a minute.
FAQs
Can I make this in a slow cooker?
Absolutely! Follow the recipe through Step 4, deglazing the pot with the wine and reducing it. Then, transfer everything—the seared ribs, vegetable mixture, and liquids—to your slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The result will be just as tender, though you might miss some of the flavor concentration that happens in the dry heat of an oven.
What can I use instead of red wine?
No problem! You can substitute with an equal amount of additional beef broth. For a flavor boost, add a tablespoon of balsamic vinegar or red wine vinegar to the broth to mimic the acidity that the wine provides. It won’t be exactly the same, but it will still be delicious.
How should I store and reheat leftovers?
Store any leftover short ribs and sauce in an airtight container in the refrigerator for up to 4 days. The fat will solidify on top, which actually helps preserve it. To reheat, gently warm it in a covered pot on the stove over low heat, adding a splash of water or broth if the sauce seems too thick. You can also reheat single portions in the microwave.
The sauce is too fatty, what can I do?
The easiest method is to let the finished braise rest for 10-15 minutes; the fat will rise to the top, and you can skim it off with a spoon. For a more effective method, chill the entire pot in the fridge. The fat will solidify into a solid white layer that you can easily lift off in one piece before reheating.
Can I use boneless short ribs?
You can, but the bone-in version is highly recommended for maximum flavor. Boneless ribs will cook a bit faster, so start checking for tenderness around the 2-hour mark. The final dish might be slightly less rich because the bones won’t be there to contribute their gelatin and marrow to the sauce.
Beef And Tomato Braised Short Ribs
Make the most tender Beef and Tomato Braised Short Ribs with this easy recipe. Perfect for a special dinner with rich, complex flavors. Get the recipe now!
Ingredients
For the Ingredients
-
4 lbs bone-in beef short ribs
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2 tbsp olive oil
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1 large yellow onion (diced)
-
2 large carrots (diced)
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3 celery stalks (diced)
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4 cloves garlic (minced)
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1/2 cup tomato paste
-
1 cup dry red wine (like Cabernet Sauvignon or Merlot)
-
2 cups beef broth
-
1 can crushed tomatoes (28-oz)
-
2 bay leaves
-
1 tbsp fresh thyme leaves (or 1 tsp dried)
-
Kosher salt and freshly ground black pepper
Instructions
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Preheat your oven to 325°F (163°C). While it's heating, pat the short ribs completely dry with paper towels—this is crucial for getting a good sear. Generously season them on all sides with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat until it's shimmering. Working in batches to avoid crowding, sear the short ribs until they develop a deep brown crust on all sides, about 4-5 minutes per side. Transfer them to a plate and set aside.01
-
Reduce the heat to medium. You should have a lovely layer of rendered fat in the pot. Add the diced onion, carrots, and celery (this is your mirepoix) and cook, stirring occasionally, until the vegetables have softened and the onions become translucent, about 8-10 minutes. You’ll notice the bottom of the pot has some browned bits—that’s flavor gold! Add the minced garlic and cook for one more minute until fragrant.02
-
Push the vegetables to the side and add the tomato paste to the center of the pot. Let it cook for about two minutes, stirring constantly, until it darkens to a brick-red color and smells sweet and rich. This simple step makes a world of difference. Now, pour in the red wine to deglaze the pot, using your spoon to scrape up all those delicious browned bits from the bottom.03
-
Let the wine simmer and reduce by about half, which will take 4-5 minutes. This cooks off the raw alcohol taste and concentrates the flavor. Then, stir in the beef broth, crushed tomatoes, fresh thyme, and bay leaves. Bring the sauce up to a gentle simmer.04
-
Carefully return the seared short ribs and any accumulated juices back into the pot, nestling them into the sauce so they're mostly submerged. The liquid should come about three-quarters of the way up the sides of the meat. Bring everything back to a simmer, then cover the pot with its tight-fitting lid.05
-
Carefully transfer the covered Dutch oven to your preheated oven. Let the short ribs braise for 2.5 to 3 hours. You’ll know they’re done when the meat is incredibly tender and pulls away from the bone easily with a fork. The sauce will have thickened and reduced slightly.06
-
Once done, carefully remove the pot from the oven. Using tongs, transfer the short ribs to a serving platter and tent loosely with foil. At this stage, you’ll have a pot of delicious but potentially greasy sauce. Let it sit for a few minutes, then skim off any excess fat that rises to the surface with a spoon. For a super smooth sauce, you can remove the bay leaves and blend it with an immersion blender, but I love the rustic texture of the softened vegetables.07
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Taste the sauce and adjust the seasoning with more salt and pepper if needed. It should be rich, savory, and perfectly balanced. Return the short ribs to the sauce to warm through for a minute before serving, or simply ladle the sauce over the ribs on the platter.08
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