Looking for a meal that feels restaurant-worthy but is surprisingly simple to make at home? These slow-braised beef short ribs are tender, juicy, and simmered in a rich tomato-herb sauce that develops incredible flavor as it cooks. The oven does most of the work, leaving you with fall-apart beef and a luxurious gravy perfect for spooning over mashed potatoes, rice, or crusty bread. Whether you’re cooking for a holiday gathering or a cozy family dinner, this comforting dish is guaranteed to impress.

Ingredients

For the Short Ribs

• 1.5 kg (3–3½ lb) beef short ribs
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil

For the Braising Sauce

• 1 large onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (400 g / 14 oz) crushed tomatoes
• 2 cups beef broth
• 2 tablespoons red wine vinegar
• 1 tablespoon brown sugar
• 1 teaspoon dried rosemary
• 4 sprigs fresh thyme
• 1 bay leaf

For Serving

• Creamy mashed potatoes
• Rice, polenta, or crusty bread
• Fresh parsley for garnish (optional)

Instructions

Pat the short ribs dry with paper towels. Season generously on all sides with salt and black pepper.

Lightly coat the ribs with flour, shaking off any excess.

Heat olive oil in a large Dutch oven over medium heat. Working in batches if necessary, sear the short ribs until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate.

In the same pot, add the onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until softened.

Add the garlic and tomato paste. Stir constantly for about 1 minute to develop flavor.

Pour in the crushed tomatoes, beef broth, red wine vinegar, brown sugar, rosemary, thyme, and bay leaf. Stir well to combine.

Bring the mixture to a gentle simmer and taste the sauce. Adjust seasoning if needed.

Return the short ribs to the pot, nestling them into the sauce. The liquid should come about halfway up the meat. Add a little extra broth if necessary.

Cover with a lid and transfer to a preheated 175°C (350°F) oven.

Cook for 2 to 2½ hours, or until the meat is extremely tender and easily pulls away from the bone.

Remove the pot from the oven. Carefully discard the thyme stems and bay leaf. If desired, skim excess fat from the surface of the sauce.

For an easier eating experience, gently remove the bones before serving.

Serve the short ribs over mashed potatoes, rice, or polenta, and spoon plenty of the rich tomato gravy over the top.

Notes & Tips

• Browning the meat thoroughly creates deeper flavor in the finished dish.
• If preparing ahead, refrigerate overnight and remove any solidified fat before reheating.
• The sauce becomes even richer and more flavorful the next day.
• For a thicker gravy, simmer the sauce uncovered for a few minutes after removing the ribs.
• Fresh thyme adds wonderful aroma, but dried thyme can be substituted if needed.
• Serve with warm bread to soak up every bit of the delicious sauce.

Have you ever made braised short ribs at home? Give this recipe a try and let us know what side dish you served with it. Your favorite pairing might inspire someone else’s next family dinner!