I enjoy making this comforting dish because the slow braise creates incredibly tender short ribs with deep, rich flavor. The vegetables, broth and tomato paste come together into a savory sauce that clings beautifully to the meat. It’s a cozy, hearty main course that feels special without being complicated.
Why You’ll Love This Recipe
I love this recipe because the steps are simple, the ingredients are basic and the final result tastes like it took far more effort than it actually does. The long, gentle cooking time transforms the ribs into melt-in-your-mouth pieces, and the sauce is perfect for spooning over mashed potatoes, rice or pasta. I also appreciate how adaptable the dish is—I can tweak the aromatics, add wine or change the vegetables without losing the essence of the recipe.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 bone-in short ribs (about 4 pounds total)
3 tbsp olive oil
1 large onion, diced
3 ribs celery, diced
3 medium carrots, diced
3 cloves garlic, minced
2 tbsp tomato paste
2 cups beef broth (or vegetable broth)
Salt and black pepper, to taste
Directions
Preheat the oven to 320°F (160°C).
Season the short ribs generously with salt and pepper.
Heat the olive oil in a large oven-safe pot over medium-high heat. Sear the ribs on all sides until well browned, then set aside.
Add the onion, celery and carrots to the pot. Sauté until softened.
Stir in the garlic and cook for 1 minute. Add the tomato paste and cook briefly until it deepens in color.
Return the short ribs to the pot and pour in the broth. The ribs should be mostly submerged.
Cover the pot and place it in the oven. Cook for about 3 hours, or until the ribs are tender.
Uncover the pot and cook for an additional 30 minutes to thicken the sauce slightly.
Let the ribs rest briefly before serving.
Servings And Timing
Prep time: about 20 minutes
Cook time: about 3½ hours
Total time: about 3 hours 50 minutes
Serves: 4
Variations
Add fresh thyme or rosemary for an herbal finish.
Replace 1 cup of the broth with red wine for deeper flavor.
Add mushrooms for extra earthiness.
Stir in a pinch of red pepper flakes for heat.
Cook everything in a slow cooker on low for about 7–8 hours after searing.
Storage/Reheating
I store leftover short ribs in an airtight container in the refrigerator for up to 4 days. When reheating, I warm them gently on the stovetop and add a splash of broth if the sauce thickens. For longer storage, I freeze portions for up to 3 months and thaw them overnight in the fridge before reheating.
FAQs
How can I tell when the ribs are fully cooked?
I check by inserting a fork into the meat—if it slides in easily and the meat pulls from the bone with little resistance, they’re done.
Can I use boneless short ribs instead?
Yes, I can swap in boneless ribs, but they may cook a little faster. Bone-in ribs usually give a slightly richer flavor.
Do I need to sear the ribs first?
I prefer searing because it builds deep flavor, but if I’m in a hurry, I can skip it—the dish will still turn out tender.
Can I make this ahead?
Yes, I like making it the day before because the flavors deepen overnight. It reheats beautifully.
What should I serve with short ribs?
I often serve them with mashed potatoes, polenta, pasta or simple roasted vegetables to balance the richness.
Conclusion
I love preparing these easy short ribs because they deliver classic comfort with minimal effort. The slow braise creates incredible tenderness and the sauce ties everything together. It’s a dish I return to again and again, perfect for weekend cooking or sharing with family.
A hearty and comforting dish featuring fall-off-the-bone tender short ribs slowly braised with vegetables, tomato paste, and broth to create a rich, savory sauce that’s perfect over mashed potatoes or pasta.
Total Time:3 hours 50 minutes
Yield:4 servings
Ingredients
8 bone-in short ribs (about 4 pounds)
3 tbsp olive oil
1 large onion, diced
3 ribs celery, diced
3 medium carrots, diced
3 cloves garlic, minced
2 tbsp tomato paste
2 cups beef broth (or vegetable broth)
Salt and black pepper, to taste
Instructions
Preheat oven to 320°F (160°C).
Season short ribs generously with salt and pepper.
In a large oven-safe pot, heat olive oil over medium-high heat. Sear short ribs on all sides until well browned. Remove and set aside.
Add onion, celery, and carrots to the pot. Sauté until softened.
Stir in garlic and cook for 1 minute. Add tomato paste and cook until slightly darkened.
Return ribs to the pot and pour in broth until mostly submerged.
Cover and bake for 3 hours, or until ribs are very tender.
Uncover and bake for another 30 minutes to reduce sauce.
Let rest briefly before serving. Skim fat if desired.
Notes
Substitute 1 cup broth with red wine for deeper flavor.
Add fresh herbs like thyme or rosemary for an herbal touch.
Mushrooms add earthiness and umami.
Red pepper flakes provide a bit of heat.
Cook in a slow cooker on low for 7–8 hours after searing.
