There’s something truly soul-soothing about falling-apart tender meat bathed in a luscious, flavorful sauce. This Braised Short Ribs in Rich Sauce Recipe transforms humble short ribs into a dinner that feels like an event, perfect for cozy nights or special gatherings. Trust me, once you make these, you’ll wonder why you didn’t start sooner!

Inside a white pot, there are five dark brown braised meat pieces with a rough texture, partially covered by a shiny, dark brown sauce. Floating around the meat are small chunks of bright orange carrot, thin sprigs of green rosemary, and some pale translucent onion pieces. The sauce has a thick, glossy look and fills the base of the pot around the meat and vegetables. The pot sits on a white marbled surface with a white cloth underneath. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Braised Short Ribs in Rich Sauce Recipe
Top Tip
How to Serve Braised Short Ribs in Rich Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Braised Short Ribs in Rich Sauce Recipe

Why You'll Love This Recipe

Let me share why I keep coming back to this Braised Short Ribs in Rich Sauce Recipe whenever I want to impress or simply unwind with a fantastic meal. It’s approachable enough for weeknights yet impressive for guests, making it a real winner in my kitchen.

Unforgettable Flavor: The slow braising infuses the meat with the deep, savory sauce, creating layers of richness you won’t find in your average beef dish.
Super Tender Meat: Braising breaks down tough connective tissue, so what you get is meat that falls off the bone effortlessly—no fighting with it.
Perfect for Any Occasion: Whether it’s a casual dinner or a holiday feast, this recipe scales beautifully and looks elegant on the plate.
Hands-On Yet Stress-Free: The active prep is simple, and then you just let the oven or stove do the magic with low and slow cooking.

A white round pot filled with six large cooked beef ribs immersed in dark brown broth. The ribs have a rich, dark crust with visible grill marks and are arranged with some bones pointing up and others lying flat. Small orange carrot slices are scattered throughout the broth, along with fresh green rosemary sprigs placed on top of the ribs adding color contrast. The pot handle is visible on the left side and a silver spoon is partly submerged in the broth near the ribs. The pot sits on a white marbled surface with some scattered green herbs and a wooden cutting board partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a key role, from the smoky bacon that starts the flavor base, to the fresh herbs that brighten up the sauce. These flavors come together to make the sauce rich and balanced, while the quality of the short ribs really shines through.

Flat lay of six slices of uncooked bacon cut into pieces, a large piece of raw beef short rib with marbled fat, two whole uncracked brown eggs, two medium whole yellow onions with papery skins, three large fresh orange carrots with green tops, six whole garlic cloves, a small white ceramic bowl filled with rich red wine, a small white ceramic bowl with dark tomato paste, a small white ceramic bowl of deep brown beef broth, two fresh thyme sprigs, two fresh rosemary sprigs, and a small white ceramic bowl of finely chopped bright green parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Adds smoky depth and renders flavorful fat to cook the ribs and veggies. Don’t skip – it makes a big difference.
Beef Short Ribs: The star of the show – choose meaty ribs with some marbling for maximum tenderness and flavor.
Kosher Salt & Black Pepper: Simple seasoning that enhances the natural beefiness, applied generously before searing.
Yellow Onions & Carrots: Classic braising veggies that add sweetness and complexity when sautéed in bacon fat.
Garlic: Gives a fragrant punch, working with tomato paste to build savory umami layers.
Tomato Paste: Intense, concentrated tomato flavor that thickens and enriches the sauce beautifully.
Red Wine: Adds acidity and depth—choose a dry, full-bodied variety like Cabernet or Merlot for best results.
Beef Broth: The braising liquid that softens the ribs and melds all the flavors together.
Fresh Thyme & Rosemary: Bring herbal notes that complement the meat’s richness without overpowering.
Fresh Parsley: Bright garnish that cuts through the richness when serving.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Braised Short Ribs in Rich Sauce Recipe is how adaptable it is. I usually stick to the classic version, but I love to tweak it depending on what I have or the mood we're in.

Variation: One time, I swapped out red wine for a dark beer, which gave it a malty twist my family enjoyed. Don’t be shy to experiment with your favorite bold liquids.

Step-by-Step: How I Make Braised Short Ribs in Rich Sauce Recipe

Step 1: Season and Prepare the Ribs

First things first: take your short ribs out of the fridge and let them warm to room temperature. This helps them sear evenly. Pat them dry so you get a nice crust when cooking, then generously rub kosher salt and cracked black pepper on all sides. Trust me, seasoning early is key to flavor throughout.

Step 2: Crisp Up the Bacon

Cut your bacon into 1-inch pieces and warm it slowly in a large heavy-bottom pot over medium-low heat. Stir often so it crisps without burning. Once nice and crispy, scoop it out but leave all that golden, flavorful bacon fat behind—that’s your cooking base for everything else.

Step 3: Sear the Short Ribs

Turn the heat up to medium-high and add the ribs to the hot bacon fat. Brown each side for 1–2 minutes until they have a beautiful caramelized crust. Don’t crowd the pot—work in batches if necessary. Browning is where so much flavor builds, so take your time here. Then remove the ribs and set aside.

Step 4: Sauté the Veggies and Build the Sauce

Pop the onions and carrots into the pot and cook them gently in the rendered fat for about 3–4 minutes until they soften. Then stir in the garlic and tomato paste, cooking for another minute until everything smells amazing. Pour in the red wine and let it simmer, reducing by half—it intensifies the sauce with richness and a touch of acidity.

Step 5: Braise the Ribs Low and Slow

Next, nestle the ribs back into the pot and add beef broth, crispy bacon, and your thyme and rosemary sprigs. Cover, reduce to low heat, and let it simmer gently for 2 to 2½ hours. You want the meat so tender it nearly falls off the bone—check after 2 hours and keep going if needed. Patience here really pays off!

Step 6: Finish & Serve

Once your ribs are tender, carefully remove the herb sprigs and skim any excess fat from the sauce. I love serving these over creamy mashed potatoes, spooning that syrupy sauce all over. A sprinkle of fresh parsley brightens every bite. Pure comfort on a plate.

Top Tip

After making this Braised Short Ribs in Rich Sauce Recipe a dozen times, here are a few things I’ve learned that will make your life easier and your ribs even better.

Pat Dry for a Crust: Don’t skip drying your ribs before seasoning—that crust locks in flavor and texture.
Low and Slow Wins: Rushing the braising step means tougher meat—be patient, and test tenderness around 2 hours.
Save the Bacon Fat: Using bacon fat to sauté veggies adds that smoky umami punch you’ll crave.
Don’t Overcrowd the Pot: Brown ribs in batches so they sear rather than steam, ensuring deep, rich flavor.

How to Serve Braised Short Ribs in Rich Sauce Recipe

Garnishes

I always finish with a generous sprinkle of fresh chopped parsley—it adds a pop of color and fresh brightness that balances all the rich flavors. Sometimes, I include a few thyme leaves on top for a pretty presentation. If I’m feeling fancy, a tiny drizzle of good-quality olive oil amps up the silkiness of each bite.

Side Dishes

This recipe begs for cozy sides like creamy mashed potatoes or buttery polenta to soak up every drop of that luscious sauce. Roasted root vegetables or garlicky sautéed greens pair beautifully, adding texture and freshness.

Creative Ways to Present

For a special occasion, I like to serve the ribs individually on elegant plates, with a quenelle of mashed potatoes and a drizzle of sauce artfully pooled around. Sometimes I add crispy fried shallots on top for an unexpected crunch that guests rave about.

Make Ahead and Storage

Storing Leftovers

I store short ribs submerged in their braising sauce in an airtight container in the fridge. They keep beautifully for 4 to 5 days and actually taste even better the next day once flavors have melded fully.

Freezing

This recipe freezes wonderfully. I portion ribs with enough sauce to cover them well and freeze in freezer-safe containers for up to 3 months. I’ve even frozen extra braising sauce separately in ice cube trays (Souper Cubes) to add flavor to future meals.

Reheating

Reheat gently on the stovetop over low heat or in the microwave covered to keep the ribs moist and tender. Adding a splash of beef broth or water helps restore the sauce’s perfect consistency.

Frequently Asked Questions:

Can I make this Braised Short Ribs in Rich Sauce Recipe in the oven instead of on the stovetop?

Absolutely! After browning the ribs and building the sauce, you can transfer the pot to a preheated oven at 325°F (160°C) and braise for the same 2 to 2½ hours. Just make sure the pot is oven-safe and covered.

What cut of short ribs works best for this recipe?

I recommend English cut or Flanken cut short ribs with good marbling. The meat should have a mix of fat and connective tissue that breaks down during braising, giving you that tender, flavorful result.

Can I prepare this Braised Short Ribs in Rich Sauce Recipe in a slow cooker?

Yes! After searing and sautéing, transfer everything to a slow cooker and cook on low for 6 to 8 hours until ribs are tender. You may want to reduce the liquid slightly beforehand to avoid a watery sauce.

How do I thicken the sauce if it’s too thin?

If you find your sauce too thin after braising, you can remove the ribs and simmer the sauce uncovered on medium heat to reduce it down and concentrate the flavors. Alternatively, whisk in a small slurry of cornstarch and water to thicken quickly.

Final Thoughts

Honestly, this Braised Short Ribs in Rich Sauce Recipe is one of those dishes I’m proud to share and privilege to enjoy. It’s a page-turner for your taste buds and a hug in edible form. If you want a meal that feels like a special occasion but is totally doable, don’t hesitate to give this a try. You’ll reap the rewards in every succulent bite.