Slow braised beef short ribs transform tough, inexpensive cuts into fork-tender perfection that practically melts off the bone. I’ve discovered through countless Sunday dinners that this dish creates magic in any kitchen.

There’s something deeply satisfying about the slow sizzle of browning meat filling your kitchen with rich, savory aromas. It takes me back to those cozy Sunday afternoons at Grandma’s farmhouse, where she’d start her famous short ribs early in the morning, letting them simmer gently while we gathered around her worn wooden table. The anticipation would build as the scent of herbs and wine mingled with tender beef, creating an atmosphere of pure comfort. By the time we sat down to eat, those ribs had transformed into something truly special – meat so tender it fell apart at the touch of a fork, bathed in a glossy, flavorful sauce that begged to be soaked up with crusty bread. Your kitchen’s about to become the heart of your home with this soul-warming recipe.

What Makes This Slow Braised Beef Short Ribs Recipe So Special

I’ve spent years perfecting this braised beef short ribs technique, and it never fails to impress. The combination of organic mushrooms and aromatic herbs creates layers of flavor that develop beautifully over the long cooking process.

Here’s why this recipe belongs in your regular rotation:

Melt-in-your-mouth tender beef that falls off the bone
Rich, earthy flavors from organic mushrooms
Perfect for special occasions or family dinners
Can be made ahead of time for enhanced flavors
Gluten-free option available
Easy to follow with room for creativity

Betty always said the best comfort food doesn’t require fancy techniques – just patience and quality ingredients working together.

Ingredient Spotlight

Beef short ribs form the foundation of this dish, and I always choose well-marbled, bone-in ribs for maximum flavor and that authentic falling-off-the-bone texture.

Organic mushrooms add an earthy depth that complements the rich beef beautifully – button or cremini varieties work wonderfully and absorb all those savory braising juices.

Red wine isn’t just optional in my kitchen; it’s essential for building complex flavors and tenderizing the meat through gentle acidity.

Fresh thyme and rosemary create an aromatic herb blend that infuses every bite with classic comfort food flavors.

Beef broth provides the liquid foundation, and I prefer low-sodium versions so I can control the final seasoning.

Yellow onions caramelize during the browning process, adding natural sweetness that balances the wine’s acidity.

Tomato paste contributes concentrated umami and helps create that gorgeous, glossy sauce that coats each rib.

Garlic brings sharp, pungent notes that mellow into sweet, nutty flavors during the long braise.

How to Make Slow Braised Beef Short Ribs

Step 1. I always start by patting the short ribs completely dry – this ensures proper browning and prevents oil splatter when they hit the hot Dutch oven.

Step 2. Betty taught me to heat the oil until it shimmers before adding the seasoned ribs, creating that beautiful caramelized crust that locks in flavor.

Step 3. After years of making this recipe, I’ve learned that browning each side for 2-3 minutes creates the perfect balance of color without overcooking the exterior.

Step 4. I sauté the onions and garlic in the same pot to capture all those browned bits – they’re pure flavor gold that shouldn’t go to waste.

Step 5. Adding the mushrooms at this stage lets them absorb the aromatics while releasing their natural moisture to deglaze the pan naturally.

Step 6. My family always knows dinner’s going to be special when they smell the tomato paste blooming in the hot oil – it only takes 30 seconds to unlock those deep flavors.

Step 7. Pouring in the red wine creates an impressive sizzle, and I let it simmer for 2-3 minutes to cook off the harsh alcohol while keeping the rich flavor.

Step 8. The key I discovered is ensuring the ribs are mostly submerged in the beef broth and wine mixture for even cooking throughout the braising process.

Step 9. I’ve found that maintaining a gentle simmer – barely bubbling – for 3-4 hours produces the most tender results without drying out the meat.

Step 10. Through trial and error, I learned that the ribs are perfectly done when a fork slides in with no resistance and the meat practically falls off the bone.

Keeping This Slow Braised Beef Short Ribs Fresh

I typically store leftover braised short ribs in airtight containers in the refrigerator for up to 3 days, though they rarely last that long in my house. The flavors actually deepen overnight, making the second day even more delicious than the first. Betty’s storage method involves keeping the ribs submerged in their braising liquid to maintain moisture and prevent the meat from drying out.

For longer storage, these short ribs freeze beautifully for up to 3 months when properly packaged. I portion them into family-sized containers with plenty of that rich sauce, which acts as a natural preservative and flavor protector. Betty always said frozen braised dishes taste just as good as fresh when you take time to package them right.

For the best texture, I reheat by placing the ribs and sauce in a covered Dutch oven at 325°F until heated through, about 20-25 minutes. The gentle oven heat warms them evenly without toughening the meat. If reheating from frozen, I thaw overnight in the refrigerator first, then add a splash of beef broth if the sauce seems too thick.

Melt-in-Your-Mouth Slow Braised Beef Short Ribs with Organic Mushrooms

Tender slow-braised beef short ribs enhanced with organic mushrooms and aromatic herbs, perfect for special occasions or cozy family dinners.

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Prep Time 20

Cook Time 4

Total Time 4 20

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 550

Ingredients Equipment Method Notes

Ingredients

4 lbs beef short ribs
1 lb organic mushrooms button or cremini work well
2 cups beef broth
1 cup red wine optional but recommended
1 large onion chopped
4 cloves garlic minced
2 tablespoons tomato paste
2 tablespoons olive oil
2 teaspoons fresh thyme or 1 teaspoon dried thyme
2 teaspoons rosemary fresh or dried
Salt and pepper to taste

Equipment

Large Dutch oven or heavy-bottomed pot
sharp knife
cutting board

Method

Gather and prepare all ingredients. Chop the onions, mince the garlic, and clean the mushrooms for smoother cooking process.
Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper. Once oil is hot, brown ribs on all sides, about 10 minutes total. Remove from pot and set aside.
In the same pot, add onions and garlic. Sauté until onions are translucent. Add mushrooms and continue cooking for about 5 minutes.
Stir in tomato paste, followed by red wine. Let simmer for a couple of minutes to reduce slightly. Then add beef broth along with thyme and rosemary.
Place browned short ribs back into pot, ensuring they are submerged in liquid. Bring everything to a gentle boil.
Cover pot and reduce heat to low. Let simmer gently for 3 to 4 hours until meat is fork-tender and practically falling off the bone.
Let ribs rest for at least 10 minutes before serving to allow juices to redistribute.

Notes

Brown meat thoroughly for enhanced flavor. Don’t rush the braising process – low and slow is key. For deeper flavor, cool and refrigerate overnight, then reheat. Can be adapted for slow cooker (6-8 hours on low).

Perfect Partners for Slow Braised Beef Short Ribs

Crispy Smashed Potatoes with Garlic Herbs – The ultimate comfort food pairing that soaks up every drop of that rich, wine-enhanced sauce
Buttery egg noodles – Wide noodles cradle the tender beef and provide the perfect vehicle for the savory braising liquid
Garlic Roasted Sweet Potatoes – Add sweetness and earthiness that complements the deep beef flavors
Easy Homemade Focaccia Bread – Essential for mopping up the last bit of sauce and adding textural contrast to the tender meat
Simple mixed greens salad – A bright, acidic salad cuts through the richness and adds fresh contrast to this hearty dish
Garlic Parmesan Roasted Broccoli – Betty’s favorite vegetable side that adds color and nutrition to complete the meal

The key is balancing the rich, savory ribs with lighter sides that won’t compete with the star of the show but enhance the overall meal experience.

FAQs

Can I make slow braised beef short ribs without wine? I recommend substituting additional beef broth with a tablespoon of balsamic vinegar to maintain the acidity that helps tenderize the meat and balance the rich flavors.

What’s the best cut of short ribs for braising? Many home cooks find success with English-cut short ribs, which are cut parallel to the rib bones and provide the perfect meat-to-bone ratio for slow braising.

How do I know when the short ribs are done? Betty’s solution is the fork test – when you can easily shred the meat with a fork and it falls off the bone with minimal effort, they’re perfectly braised.

Can I make this recipe in a slow cooker? The best approach I’ve tested is browning the ribs and vegetables first, then transferring everything to a slow cooker for 6-8 hours on low heat.

Why are my short ribs tough after braising? To prevent this issue, ensure you’re cooking at a low simmer rather than a rolling boil, and give them the full 3-4 hours they need to break down properly.

Slow Braised Beef Short Ribs – Melt-in-Your-Mouth