Braised Beef Short Ribs Recipe – The Ultimate Comfort Food
This braised beef short ribs recipe is the kind of dish that makes you want to cancel plans and stay home.
With a deep, flavorful sauce built from aromatics, tomato paste, balsamic vinegar, and beef broth, these ribs are slowly braised in the oven until melt-in-your-mouth tender.
It’s the ultimate comfort food that tastes like it took all day (because it kind of did—but it’s totally worth it!).
Why People Will Love This Recipe
Fall-apart tender: The ribs braise until they’re irresistibly juicy and tender.
Deep, rich flavor: Tomato paste, balsamic vinegar, and fresh thyme bring layers of savory, slightly sweet, and tangy notes.
One-pot magic: Easy to assemble in a single Dutch oven—low on cleanup, high on reward.
Cozy and crowd-pleasing: Perfect for cold nights, family dinners, or dinner parties
Key Ingredients
Bone-in beef short ribs – Meaty, flavorful, and ideal for slow braising.
Ghee or butter – Adds richness and helps achieve a golden sear.
Onion and garlic – The aromatic base of the sauce.
Tomato paste – Adds umami depth and thickness.
Coconut aminos or soy sauce – For a savory, slightly sweet umami hit.
Balsamic vinegar – Adds brightness and balances the richness.
Beef broth – The braising liquid that becomes a velvety sauce.
Thyme and bay leaf – Infuse the dish with aromatic earthiness.
Kitchen Tools
Dutch oven or oven-safe heavy pot with lid
Wooden spoon
Whisk
Cutting board and knife
Braised Beef Short Ribs Recipe – The Ultimate Comfort Food
Ingredients:
2 lbs bone-in beef short ribs
2 tablespoons ghee or butter
1 large onion, sliced
3 cloves garlic, minced
3 tablespoons tomato paste
⅓ cup coconut aminos (or soy sauce if keto)
⅓ cup balsamic vinegar
2 cups beef or bone broth
1 bundle of fresh thyme
1 bay leaf
3 tablespoons flour (gluten-free, if needed)
Salt and pepper to taste
Instructions:
Step 1: Season & Sear
Generously season the short ribs with salt and pepper. In a large Dutch oven or heavy pot, melt the ghee or butter over medium-high heat. Once hot, add the ribs and sear on all sides until deeply browned—this should take about 12–15 minutes. Transfer the ribs to a plate and set aside.
Step 2: Sauté the Onion & Garlic
In the same pot (don’t wipe it out—those brown bits are flavor gold!), add the sliced onion and minced garlic. Cook for 2–3 minutes, stirring occasionally, until they begin to soften and release their aroma.
Step 3: Deglaze & Add Acidity
Pour in the coconut aminos and balsamic vinegar. Use a wooden spoon to scrape up the browned bits stuck to the bottom—this is key to building a deep, rich flavor base.
Step 4: Build the Sauce
Stir in the tomato paste and flour, whisking until smooth. Gradually add the broth, whisking continuously to create a velvety sauce.
Step 5: Braise
Nestle the short ribs back into the pot. Tuck in the thyme bundle and bay leaf. Cover with a lid and place the pot in a preheated 350°F oven.
Step 6: Cook Low & Slow
Let the ribs braise for about 2 hours, until they’re fall-off-the-bone tender and the sauce has thickened into a rich gravy.
Step 7: Finish & Serve
Remove the thyme and bay leaf. Spoon the sauce over the ribs and serve hot over mashed potatoes, creamy polenta, or roasted vegetables.
Nutrition Information
(Per serving, based on 4 servings)
Calories: ~520 | Protein: ~35g | Fat: ~35g | Carbohydrates: ~10g | Sugar: ~4g | Fiber: ~1g | Sodium: ~650mg
Recipe Swaps and Variations
Beef alternatives: Chuck roast or beef shanks work well if ribs aren’t available.
Flavor twist: Add a splash of red wine when deglazing for extra depth.
Add veggies: Toss in carrots or mushrooms before baking for a built-in side.
Make it smoky: Add a teaspoon of smoked paprika or a dash of chipotle powder.
How to Store Leftovers
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Cool completely and freeze in sauce for up to 3 months.
Reheat: Warm gently on the stove or in the oven with a splash of broth to loosen the sauce.
Food and Drink Pairings
Sides: Mashed potatoes, polenta, roasted root vegetables, or creamy risotto.
Bread: Crusty sourdough or garlic bread to mop up that gravy.
Wine: Full-bodied reds like Cabernet Sauvignon, Zinfandel, or Syrah.
Non-alcoholic: Sparkling water with lemon or a rich pomegranate juice.
Frequently Asked Questions:
Can I use boneless short ribs?
Yes, but bone-in gives more flavor and helps keep the meat moist.
Reduce cooking time slightly.
Can I make this ahead of time?
Absolutely! It tastes even better the next day.
Just cool and refrigerate, then gently reheat.
Do I have to use coconut aminos?
No, you can use soy sauce.
If you’re not avoiding gluten, tamari or Worcestershire sauce also work.
Is it supposed to be thick or thin?
The sauce should be rich and velvety.
You can reduce it further on the stove after baking if desired.
Can I use a slow cooker instead of the oven?
Yes. After searing and building the sauce, transfer everything to the slow cooker and cook on low for 8 hours or high for 4–5 hours.
How do I know when the ribs are done?
The meat should be tender and easily pull away from the bone with a fork.
Why is my sauce too thin?
Simmer it uncovered on the stovetop for 10–15 minutes after baking to thicken.
Can I skip searing the ribs?
It’s not recommended—searing locks in flavor and gives the dish a beautiful golden crust.
What if I don’t have a Dutch oven?
Use a heavy pot with a tight-fitting lid, or sear on the stovetop and transfer to a baking dish covered tightly with foil.
How can I reduce the fat content?
Chill the dish overnight and skim off the hardened fat from the top before reheating and serving.