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Brining Short Ribs for the Most Tender Braised Short Ribs Recipe

By Matt Price

Oct 07, 2024, Updated Apr 19, 2026

Short Ribs Recipe by Mr. Make It Happen

Why Brining Short Ribs Makes All the Difference

If you asked me what single dish best represents how I cook, it’s this one. I’ve been making braised short ribs since my earliest days in the kitchen, and the technique I’m sharing here — starting with a simple salt brine — is what separates good short ribs from truly unforgettable ones. The brine seasons the meat all the way through, so when you braise low and slow, every bite is rich, tender, and deeply flavorful. This is the recipe I serve at Fraiche, and now you can make it at home.

I like to begin with what’s called a salt brine on the short ribs.

Salt brining short ribs offers several benefits that enhance the flavor and texture of the meat:

1. Improved Flavor: Brining infuses the meat with salt, enhancing its natural flavor. It can also allow for the incorporation of additional spices and herbs, giving the ribs a more complex taste.
2. Moisture Retention: Brining helps the meat retain moisture during cooking. The salt in the brine draws water into the meat, which can lead to juicier ribs that stay tender even after long cooking times.
3. Texture Enhancement: The process of brining can break down some muscle proteins, leading to a more tender texture. This is particularly beneficial for tougher cuts like short ribs.
4. Consistent Seasoning: Brining ensures that the salt penetrates deeply into the meat, resulting in more consistent seasoning throughout, rather than just on the surface.
5. Reduced Cooking Time: Salt brining can help reduce cooking time by allowing the meat to cook more evenly and efficiently.
6. Browning and Caramelization: The moisture retained from brining can promote better browning and caramelization during cooking, enhancing the overall flavor profile.

Next, prep your mirepoix plus garlic.

Sear the Ribs

1. Heat a Dutch Oven: In a large Dutch oven, heat a tablespoon of oil over medium-high heat. Once hot, add the short ribs in batches, searing them on all sides until nicely browned. This should take about 3-4 minutes per side. Remove the ribs and set them aside.

Press down to ensure maximum surface area contact. This will assist with browning.

This is what you want to see when you sear your short ribs! This provides color, texture, and flavor!

Sauté the Vegetables

1. Add Vegetables: In the same pot, add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until softened.
2. Add Flavor: Stir in the tomato paste, Dijon mustard, Worcestershire sauce, and soy sauce, cooking for another 2 minutes. This will help develop rich flavors.

Deglaze and Add Liquid

1. Deglaze with Wine: Pour in the red wine, scraping up any brown bits from the bottom of the pot. Bring it to a simmer and let it cook for about 5 minutes to reduce slightly.
2. Add Broth and Seasoning: Return the short ribs to the pot. Add the beef broth, beef base, bay leaves, rosemary, thyme, and any additional salt and pepper as needed.

Add in your fresh herbs and season to taste with AP seasoning.

Braise in the Oven

1. Cover and Cook: Bring the pot to a gentle boil, then cover it with a lid and transfer it to the preheated oven (325 degrees F). Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

Thicken the Sauce

1. Make the Slurry: In a small bowl, mix the corn-starch with cold water until smooth.

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2. Thicken the Sauce: Once the ribs are done braising, remove the pot from the oven and take out the ribs. Discard the bay leaves and herb sprigs. Place the pot over medium heat, and stir in the slurry. Cook for a few minutes until the sauce thickens to your desired consistency.

Serve

1. Plate the Ribs: Return the short ribs to the pot or serve them on a platter. Spoon the thickened sauce and vegetables over the top.
2. Garnish: Optionally, garnish with fresh herbs before serving.

Conclusion

These braised short ribs are a showstopper, perfect for a family dinner or a gathering with friends. The combination of red wine, fresh herbs, and tender beef creates a mouthwatering dish that’s sure to impress. Serve it with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

If you try this recipe, I’d love to hear how it turned out! Let me know in the comments below. Happy cooking!

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Short Ribs

Matt Price

Today, we’re diving into the rich and hearty world of braised short ribs. This dish is the epitome of comfort food, featuring tender meat that falls off the bone, infused with deep flavors from red wine, herbs, and vegetables. Perfect for a cozy dinner or special occasion, let’s get started!

5 from 10 votes

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Beef Recipes, Comfort Food, Favorites, Main Course

Cuisine American

Servings 6

Calories 303 kcal

Equipment

Dutch Oven

Ingredients

  

1x2x3x

For the Braised Short Ribs:

• ▢ 2-3 lbs Beef Short Ribs bone-in or boneless; note that boneless ribs will cook faster
• ▢ 2 cups red wine Cabernet or Merlot work well
• ▢ 2 cups beef broth
• ▢ 1 tablespoon beef base
• ▢ 1-2 tablespoon Dijon mustard
• ▢ 2 tablespoon tomato paste
• ▢ 2-3 carrots chopped
• ▢ 2-3 stalks celery chopped
• ▢ 1-2 onions diced
• ▢ 2 bay leaves
• ▢ Fresh rosemary and thyme a few sprigs of each
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 tablespoon Low-sodium soy sauce
• ▢ Salt pepper, garlic powder, and onion powder (to taste)

For the Slurry:

• ▢ 2-3 tablespoon corn starch
• ▢ ¼ cup cold water

Instructions

 

• I like to begin with what’s called a salt brine on the short ribs which is just sprinkling your ribs in salt.
• Next, prep your mirepoix (carrots, celery, onion) plus garlic.

Sear the Ribs

• Heat a Dutch Oven: In a large Dutch oven, heat a tablespoon of oil over medium-high heat.
• Once hot, add the short ribs in batches, searing them on all sides until nicely browned.
• This should take about 3-4 minutes per side.
• Remove the ribs and set them aside.
• Press down to ensure maximum surface area contact. This will assist with browning.
• This is what you want to see when you sear your short ribs! This provides color, texture, and flavor!

Sauté the Vegetables

• Add Vegetables: In the same pot, add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until softened.
• Add Flavor: Stir in the tomato paste, Dijon mustard, Worcestershire sauce, and soy sauce, cooking for another 2 minutes. This will help develop rich flavors.

Deglaze and Add Liquid

• Deglaze with Wine:
• Pour in the red wine, scraping up any brown bits from the bottom of the pot.
• Bring it to a simmer and let it cook for about 5 minutes to reduce slightly.

Add Broth and Seasoning:

• Return the short ribs to the pot.
• Add the beef broth, beef base, bay leaves, rosemary, thyme, and any additional salt and pepper as needed.
• Add in your fresh herbs and season to taste with AP seasoning.

Braise in the Oven (Preheat to 325)

• Cover and Cook: Bring the pot to a gentle boil, then cover it with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

Make the Slurry:

• In a small bowl, mix the corn starch with cold water until smooth.

Thicken the Sauce

• Once the ribs are done braising, remove the pot from the oven and take out the ribs.
• Discard the bay leaves and herb sprigs.
• Place the pot over medium heat, and stir in the slurry.
• Cook for a few minutes until the sauce thickens to your desired consistency.

Serve

• Plate the Ribs: Return the short ribs to the pot or serve them on a platter. Spoon the thickened sauce and vegetables over the top.
• Garnish: Optionally, garnish with fresh herbs before serving.

Notes

Braising Time: Do not rush the braising. Short ribs need at least 3 hours at low heat to become fall-off-the-bone tender. Low and slow is the key.

Make Ahead: These actually taste better the next day. Refrigerate overnight and skim the solidified fat off the top before reheating.

Wine Substitute: If you prefer not to cook with wine, use equal parts beef broth with a splash of balsamic vinegar for depth.

Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Nutrition

Calories: 303kcalCarbohydrates: 11gProtein: 23gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 801mgPotassium: 759mgFiber: 1gSugar: 4gVitamin A: 3546IUVitamin C: 5mgCalcium: 45mgIron: 3mg

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How to Choose the Best Short Ribs

When shopping for short ribs, look for bone-in English-cut short ribs with a thick layer of meat on top. The meat should be well-marbled with visible fat running through it, which is what gives braised short ribs their incredible richness. Avoid any cuts that look overly lean because they will dry out during the long cook time. Each piece should be about 2 to 3 inches thick for the best results.

If your butcher offers flanken-cut short ribs, those are sliced across the bone and are better for grilling. For this braised recipe, you want the English cut every time. Plan on about two short ribs per person since they do shrink during cooking.

What to Serve with Short Ribs

Short ribs are rich and indulgent, so pair them with sides that balance the richness. Creamy mashed potatoes are the classic choice because they soak up all that braising liquid — or go all out with lobster mashed potatoes to truly elevate your plate. A 5 cheese mac and cheese is the perfect side dish for short ribs. Polenta, garlic butter noodles, or even a simple bed of white rice work beautifully too. For vegetables, roasted carrots, sauteed green beans, or a crisp side salad help cut through the richness and round out the plate.

How to Store and Reheat Short Ribs

Leftover short ribs store beautifully in the refrigerator for up to 4 days in an airtight container. The braising liquid will solidify into a gelatin-like consistency when cold, which is a sign of a great braise. To reheat, place the short ribs and liquid in a covered pot over medium-low heat until warmed through, about 15 minutes. You can also freeze short ribs with their braising liquid for up to 3 months. Thaw overnight in the refrigerator before reheating.

Pro Tips for the Best Braised Short Ribs

Always sear the short ribs on all sides before braising. This step builds a deep, caramelized crust that adds layers of flavor to the braising liquid. Use a heavy Dutch oven that holds heat evenly, and braise in the oven rather than the stovetop for more consistent, gentle heat. The meat is done when it pulls away from the bone with zero resistance.

Final Thoughts

Braised short ribs are one of those dishes that look and taste like you spent all day in the kitchen, but the actual hands-on time is minimal. The brine and the low, slow braise do all the work for you. This is the recipe you bring out when you want to impress at a dinner party or treat your family to something truly special on a Sunday evening.

Frequently Asked Questions

How long do you braise short ribs?

For perfectly tender braised short ribs, cook them in the oven at 325°F for approximately 3 hours. The low and slow cooking method breaks down the connective tissue, making the meat fall-off-the-bone tender. This short rib recipe is worth every minute of cooking time.

Should you sear short ribs before braising?

Yes, always sear your short ribs before braising. Searing creates a deep brown crust through the Maillard reaction, which adds incredible flavor to the braising liquid. This step is essential for the best short rib recipe results.

What temperature should braised short ribs be cooked to?

Short ribs should reach an internal temperature of 200-205°F for the most tender results. At this temperature, the collagen has fully broken down, giving you that melt-in-your-mouth texture that makes this short rib recipe so special.

What sides go best with braised short ribs?

The best sides for this short rib recipe include creamy mashed potatoes, polenta, or egg noodles to soak up the rich braising sauce. Roasted vegetables or a simple green salad provide a nice contrast to the richness of the meat. If you want another showstopper protein for your dinner spread, try my parmesan crusted lamb chops. For something with a completely different flavor profile, my Asian sticky ribs bring sweet, spicy, and sticky to the table.