Holiday Braised Beef Short Ribs Recipe for Special Occasions

These braised beef short ribs become so tender you can eat them with a spoon. The sauce is deep and rich, and your home will smell incredible as they cook. With minimal hands-on time, this recipe produces a sauce that rivals restaurant-quality dishes.

Slow-braised in red wine with garlic and fresh herbs until fall-off-the-bone tender, these short ribs are comforting and full of layered, complex flavors. They look and taste like a dish from a high-end restaurant but are surprisingly straightforward to make at home.

This is my go-to recipe for holiday meals—Christmas dinner, New Year’s Eve, Valentine’s Day—or any time I want a restaurant-worthy main without spending all day in the kitchen. The oven does most of the work, filling the house with irresistible aromas while you prepare sides or pour a glass of wine.

I often prepare two show-stopping mains for the holidays: braised beef short ribs and a standing rib roast. Both are excellent served over creamy mashed potatoes or a velvety polenta.

Ingredients

• 6 lbs beef short ribs (bone-in preferred, but boneless works)
• 2 tablespoons canola oil (or another neutral oil with a high smoke point)
• 3 medium onions, chopped
• 3 medium carrots, chopped
• 2 celery stalks, chopped
• ¼ cup all-purpose flour
• 1 tablespoon tomato paste
• 1 bottle (750 ml) dry red wine (Cabernet, Merlot, Malbec, or a wine you enjoy drinking)
• 32 oz beef stock (low-sodium recommended)
• 1 head garlic, top sliced off to expose the cloves
• A large handful of fresh herbs (parsley, thyme, oregano, rosemary)
• 1 bay leaf
• Coarse salt and freshly ground black pepper, to taste

Braising in the Oven Instructions (Recommended)

1. Season the short ribs: Pat ribs dry and season generously with coarse salt and freshly ground black pepper. Let sit at room temperature about 30 minutes. Preheat oven to 350°F.
2. Sear the ribs: Heat oil in a large, heavy Dutch oven over medium-high to high heat. In batches so you don’t overcrowd the pan, sear ribs on all sides until deeply browned (about 2–3 minutes per side). Transfer browned ribs to a plate.
3. Cook the vegetables: Add onions, carrots, and celery to the pot. Cook, stirring occasionally, until onions are soft and golden, about 5–6 minutes. Scrape up any browned bits from the bottom—they build flavor in the sauce.
4. Add tomato paste and flour: Sprinkle flour over the vegetables and stir to coat. Add tomato paste and cook 2–3 minutes, stirring, to concentrate the flavor.
5. Deglaze with wine: Pour a splash of red wine into the pot and scrape up browned bits. Add the remaining wine and simmer a few minutes to slightly reduce.
6. Add stock, garlic, and herbs: Return short ribs and juices to the pot. Add beef stock, the head of garlic, fresh herbs, and bay leaf. The liquid should come about halfway up the ribs—add more stock if needed.
7. Braise in the oven: Bring to a gentle boil on the stovetop, cover with a tight-fitting lid, and transfer to the oven. Cook 3–3½ hours, until ribs are fork-tender and falling off the bone.
8. Make the sauce: Transfer ribs to a platter and tent with foil. Strain the cooking liquid through a fine-mesh sieve or into a fat separator, discarding solids. Skim excess fat, return strained liquid to the pot, and simmer over medium heat until reduced by about one-third to create a glossy, concentrated sauce. Adjust seasoning with salt and pepper.
9. Serve: Plate the ribs over mashed potatoes, polenta, or mashed cauliflower, spooning plenty of sauce over the top. Garnish with additional fresh herbs.

Slow Cooker Method

1. Follow Steps 1–5 above (sear ribs, cook vegetables, add flour and tomato paste, deglaze with wine).
2. Transfer everything to a slow cooker.
3. Add beef stock, garlic, herbs, and bay leaf.
4. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until fork-tender.
5. Strain and reduce the sauce on the stovetop until thickened, then finish as above.

Instant Pot Method

Ensure your Instant Pot is large enough for the ingredients; you may need to halve the recipe or work in batches.

1. Use Sauté to sear the ribs and cook the vegetables and tomato paste.
2. Deglaze with wine, scraping up browned bits, then add beef stock, garlic, herbs, and bay leaf.
3. Cancel Sauté, secure the lid, and pressure cook on high for 45 minutes.
4. Allow a 15-minute natural release, then quick release remaining pressure.
5. Strain and finish the sauce on Sauté until reduced and glossy.

Although the process involves several steps, each is straightforward. The result—an aromatic kitchen and exceptionally tender ribs—is well worth the effort.

Substitutions

I generally don’t recommend many substitutions because each ingredient contributes to the final depth of flavor. If you need alternatives, consider these options:

• Beef short ribs: Boneless short ribs, beef chuck roast cut into large chunks, beef shank, or oxtail (may require slightly longer cooking).
• Red wine: For a wine-free version, use beef broth plus 2 tablespoons balsamic vinegar or a non-alcoholic red wine.
• Beef stock: Chicken or vegetable stock can be used but will yield a less rich result.
• Fresh herbs: If using dried herbs, use about one-third the amount; fresh is preferred for best flavor.
• Canola oil: Vegetable oil, avocado oil, or grapeseed oil are suitable substitutes.
• Mirepoix vegetables: Leeks, fennel, or parsnips can be used for a variation on the classic mix.

Equipment Needed

• Large Dutch oven: Ideal for searing and oven braising; heavy-bottomed pots hold heat evenly.
• Tongs: For turning ribs without piercing the meat.
• Cutting board & sharp chef’s knife: For chopping vegetables.
• Wooden spoon or silicone spatula: To stir and deglaze the pot.
• Measuring cups and spoons: For accurate measurements.
• Fat separator or fine mesh strainer: Useful for skimming and straining the sauce.

Storage and Reheating

Storage

Refrigerator: Store cooled ribs and sauce in an airtight container up to 5 days. Keeping meat and sauce together helps maintain moisture.
Freezer: Portion with sauce into freezer-safe containers or bags and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Oven: Place ribs in an oven-safe dish, cover with foil, and reheat at 350°F for 20–30 minutes, adding a splash of beef broth if needed to loosen the sauce.
Stovetop: Warm gently in a saucepan over medium-low heat, stirring until heated through.
Microwave: Not ideal for texture, but if needed reheat in 1-minute intervals on medium power, spooning sauce over the meat between intervals to prevent drying.

Make-ahead tip: These ribs taste even better the next day after the flavors meld. Refrigerate overnight and reheat gently before serving.

Frequently Asked Questions

Pairings

Excellent side dishes to serve with braised beef short ribs include:

• Creamy mashed potatoes or mashed cauliflower
• Creamed corn
• Green beans almondine
• Wild mushroom soup or roasted mushrooms

Red Wine Braised Beef Short Ribs

Yield:
8-10 servings

Prep Time:
10 minutes

Cook Time:
3 hours 20 minutes

Total Time:
3 hours 30 minutes

These red wine-braised short ribs are so tender you can eat them with a spoon and come with a rich, restaurant-quality sauce.

Ingredients

• 6 lbs beef short ribs
• 2 tablespoons canola oil
• 3 medium onions, chopped
• 3 medium carrots, chopped
• 2 celery stalks, chopped
• ¼ cup all-purpose flour
• 1 tablespoon tomato paste
• 1 bottle dry red wine
• 32 oz beef stock (low-sodium preferred)
• 1 head garlic, top removed to expose cloves
• A handful of fresh herbs (parsley, thyme, oregano, rosemary)
• 1 bay leaf
• Coarse salt and freshly ground black pepper

Instructions

1. Season ribs with salt and pepper and let come to room temperature (about 30 minutes). Preheat oven to 350°F.
2. Heat oil in a large Dutch oven over high heat. Brown ribs in batches without overcrowding. Remove and set aside.
3. Sauté onions, carrots, and celery until softened, scraping up browned bits from the pot.
4. Sprinkle in flour and add tomato paste; stir and cook a few minutes. Return ribs and juices to the pot, pour in wine and stock, add garlic and herbs, bring to a boil, cover, and transfer to the oven.
5. Braise until ribs are tender and falling apart, about 3 hours. Transfer ribs to a platter and tent with foil.
6. Strain the braising liquid, remove fat, then simmer until reduced by one-third. Season to taste.
7. Serve ribs over mashed potatoes, polenta, or mashed cauliflower with plenty of sauce.

Slow Cooker Method

1. Follow the searing and vegetable steps above, then transfer everything to a slow cooker.
2. Add stock, garlic, herbs, and bay leaf and cook on LOW 7–8 hours or HIGH 4–5 hours.
3. Strain and reduce the sauce on the stovetop before serving.

Instant Pot Method

Ensure your Instant Pot fits the ingredients or halve the recipe.

1. Sauté to brown ribs and cook vegetables and tomato paste.
2. Deglaze with wine, add stock, garlic, herbs, and bay leaf.
3. Pressure cook on high for 45 minutes, allow a 15-minute natural release, then quick release remaining pressure.
4. Strain and reduce the sauce on Sauté until thickened.

Nutrition Information:

Yield: 10

Amount Per Serving:
Calories: 977
Total Fat: 65g
Protein: 73g

Nutrition data provided by a third-party calculator and represents an estimate based on the full ingredient list.