There's something so comforting about slow-cooked meat that just melts in your mouth. This Tender Braised Short Ribs in Rich Sauce Recipe is one of my absolute go-tos when I want to impress but also relax in the kitchen. The deep, savory sauce and fork-tender ribs make every bite unforgettable.

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 Tender Braised Short Ribs in Rich Sauce Recipe
Top Tip
How to Serve Tender Braised Short Ribs in Rich Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tender Braised Short Ribs in Rich Sauce Recipe

Why You'll Love This Recipe

This recipe holds a special place in my kitchen because it transforms humble short ribs into a dinner that feels like a luxurious celebration. The balance between the crispy bacon, hearty vegetables, and rich sauce blows me away every time.

Flavor Packed: The braising liquid, enriched with wine and bacon fat, turns into a sauce that’s bursting with umami and depth.
Perfectly Tender: Slow cooking breaks down the meat until it’s unbelievably tender and nearly falling off the bone.
Impress Without Stress: You get an elegant, restaurant-quality dish with simple steps and minimal active work.
Versatile Serving: It pairs beautifully with mashed potatoes, polenta, or even creamy risotto — perfect for all your comforting side cravings.

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 here is chosen to build layers of rich, savory flavors while making sure the short ribs stay tender and succulent. Quality short ribs and a good red wine make a huge difference, so shopping with care pays off.

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, salty fat that infuses the sauce and helps sear the meat.
Beef short ribs: The star of the dish—well-marbled ribs are key for tenderness and flavor.
Kosher salt: Enhances natural flavors without being too harsh.
Black pepper: Freshly cracked gives a nice bite that balances the richness.
Yellow onions: Slow-cooked onions melt into the sauce, adding sweetness and depth.
Carrots: Bring gentle sweetness and texture to the braising liquid.
Garlic: Adds that warm, aromatic layer that lifts the entire dish.
Tomato paste: Concentrates umami and thickens the sauce beautifully.
Red wine: Reduces down to an intense, fruity base for the sauce; pick a dry one you’d enjoy sipping.
Beef broth: Creates a savory braising liquid that keeps everything moist and tender.
Thyme and rosemary sprigs: Fresh herbs infuse the sauce with woodsy, savory notes that complement the beef perfectly.
Fresh parsley: Adds a bright finish to cut through the richness when garnishing.

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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 to switch things up depending on the season and what’s in my pantry. This Tender Braised Short Ribs in Rich Sauce Recipe is forgiving and easy to customize, so feel free to put your own spin on it.

Variation: One time, I swapped out the red wine for dark beer, which gave the sauce a completely different but delicious flavor profile—try it if you like slightly earthy, malty notes.
Spice it up: Adding a pinch of crushed red pepper flakes with the garlic creates a nice subtle heat that wakes up the deep flavors.
Herb swap: If you don't have fresh rosemary or thyme, dried herbs work too—just reduce the amount as dried is more potent.
Vegetable additions: Throwing in some mushrooms or parsnips along with the carrots amps up earthiness and texture.

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

Step 1: Season and Prep the Meat

First, I let the short ribs sit out until they reach room temperature—this helps them brown evenly. Pat them dry well because moisture is the enemy of a good sear. Then, season each side with kosher salt and freshly cracked black pepper. Setting them aside while you prep other ingredients ensures great flavor right from the start.

Step 2: Crisp the Bacon

Slice your bacon into bite-size pieces, then cook over medium-low heat in a large, heavy-bottomed pot. Stir often so the bacon crisps up nicely without burning. Once crispy, scoop them out with a slotted spoon and leave that glorious bacon fat in the pot—it’s liquid gold for searing and flavoring.

Step 3: Brown the Short Ribs

Turn up the heat to medium-high and add the ribs to the bacon fat. Sear each side for 1-2 minutes until you get that rich golden crust. Browning is crucial here—it locks in juices and adds complexity to your final dish. Don’t rush; those crusty edges are flavor magic.

Step 4: Sauté Aromatics and Veggies

Remove the ribs and toss in chopped onions and carrots in the same pot. They soak up bacon fat and browned bits stuck to the bottom—golden flavor territory. Cook for about 3-4 minutes until veggies soften, then add minced garlic and tomato paste, stirring everything to combine well for another minute.

Step 5: Deglaze and Simmer

Pour in red wine and let it simmer for about 5 minutes, reducing by half. This step pulls all the caramelized bits off the pot and concentrates the sauce. Then add beef broth, browned ribs back into the pot along with crispy bacon and herb sprigs. Cover, reduce heat to low, and let everything gently braise for 2 to 2 ½ hours. Patience here rewards you with meat falling off the bone tender.

Step 6: Finish and Serve

After cooking, remove the herby sprigs and skim any excess fat off the sauce surface—it keeps the dish from feeling greasy. Sprinkle chopped fresh parsley for a bright, fresh contrast, then spoon those tender ribs over creamy mashed potatoes or your favorite comforting side. Enjoy every luscious bite with a spoonful of that rich, flavorful sauce.

Top Tip

From countless batches of braised short ribs, I've picked up a few key tips that really ensure stellar results every single time.

Dry and Season Well: Always pat your ribs dry before seasoning so they brown beautifully without steaming.
Low and Slow: Don't rush the braise — the meat becomes heavenly only after a couple of hours at gentle heat.
Skim the Fat: Removing excess fat after cooking keeps the sauce rich but not greasy.
Rest Before Serving: Letting the meat rest in the sauce off heat helps the flavors marry and the texture firm up just right.

How to Serve Tender Braised Short Ribs in Rich Sauce Recipe

Garnishes

Fresh parsley is my go-to garnish because it adds a fresh, green pop that cuts through the richness. Sometimes I also sprinkle a little grated lemon zest for an unexpected brightness, especially on special occasions.

Side Dishes

Mashed potatoes are classic—the sauce soaks right in, making every bite crave-worthy. I’ve also paired these ribs with creamy polenta or garlic-infused risotto, both perfect for soaking up that gorgeous sauce. Roasted root veggies work well too if you want added texture contrast.

Creative Ways to Present

For family gatherings, I’ve served these ribs over a bed of buttery parmesan mashed cauliflower, garnished with microgreens for a fresh touch. Another time, I spooned the rib and sauce onto individual ramekins lined with creamy polenta for an elegant single-serving presentation — always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

After enjoying the initial feast, I store the ribs in their rich braising liquid in an airtight container in the fridge. This keeps them moist and flavorful for up to 4-5 days. I find that the flavors actually deepen when reheated a day or two later.

Freezing

Whenever I make a big batch, I portion leftovers with sauce into freezer-safe containers or silicone Souper Cubes. They freeze really well for up to 3 months, and defrost quickly in the fridge overnight.

Reheating

I gently reheat the ribs on the stovetop over low heat, covered, stirring occasionally to keep meat tender and sauce velvety. You can also use the microwave but add a splash of broth or water to prevent drying out.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

You absolutely can! While short ribs work best for their marbling and tenderness after braising, chuck roast or beef shanks can also be used. Just watch the cooking time and adjust as needed to get that tender, falling-apart texture.

Do I need to use red wine, or can I skip it?

Red wine adds acidity and complexity that elevate the sauce, but if you prefer to skip alcohol, you can substitute with extra beef broth plus a splash of balsamic vinegar or grape juice. The flavor won’t be quite the same, but it will still be delicious and rich.

How do I know when the short ribs are done?

The short ribs are done when the meat is incredibly tender and easily pulls away from the bone with a fork. Depending on your stove and pot, this usually takes at least 2 hours, but sometimes up to 2 ½ hours. If it’s not falling apart easily, just cook a bit longer.

Can I make this recipe in a slow cooker?

Yes! After browning the meat and sautéing the veggies, transfer everything to a slow cooker with the wine, broth, bacon, and herbs. Cook on low for 6-8 hours or until the ribs are tender. Just remember to skim the fat from the sauce before serving for the best texture.

Final Thoughts

This Tender Braised Short Ribs in Rich Sauce Recipe is one of those dishes that feels like a warm hug on a plate. I’ve shared it countless times with family and friends who always come back begging for more. If you want a hands-off recipe that delivers serious flavor and melt-in-your-mouth tenderness, this is the one to try next. Trust me, once you make it, you’ll have a favorite for life.