Fall-Off-The-Bone Beef Short Ribs: The Butcher's Favourite Comfort Food

There are few cuts that reward patience quite like beef short ribs. Richly marbled and packed with deep beef flavour, short ribs transform from a hardworking cut into something truly special when cooked low and slow.

At the butcher shop, customers often ask us for the best way to cook short ribs. While there are countless variations, this classic braised beef short rib recipe remains our favourite. The meat becomes meltingly tender, the sauce develops incredible depth, and the aroma filling the kitchen is worth the wait alone.

Whether you're cooking for a family gathering, a Sunday dinner, or simply want to make the most of a premium cut of beef, this recipe delivers every time.

Classic Red Wine Braised Beef Short Ribs

Serves 4–6

Ingredients

• 2.5kg beef short ribs

• 2 tbsp olive oil

• 2 tsp sea salt

• 1 tsp freshly cracked black pepper

• 2 brown onions, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, crushed

• 2 tbsp tomato paste

• 500ml red wine

• 750ml beef stock

• 2 sprigs fresh rosemary

• 4 sprigs fresh thyme

• 2 bay leaves

• 1 tbsp Worcestershire sauce

Method

1. Prepare the ribs

Remove the short ribs from the refrigerator 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper.

2. Sear for flavour

Preheat your oven to 160°C.

Heat olive oil in a large Dutch oven or heavy casserole dish over medium-high heat. Working in batches, sear the short ribs on all sides until deeply browned. This step builds the foundation of flavour, so don't rush it.

Transfer the browned ribs to a plate.

3. Build the braising base

Reduce heat to medium. Add onions, carrots, and celery to the pot. Cook for 5–7 minutes until softened.

Add garlic and tomato paste and cook for another minute, stirring constantly.

Pour in the red wine and scrape up all the caramelised bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.

4. Braise low and slow

Return the short ribs to the pot. Add beef stock, rosemary, thyme, bay leaves, and Worcestershire sauce.

The liquid should come about three-quarters of the way up the ribs. Bring to a gentle simmer.

Cover with a lid and place in the oven for 3½ to 4 hours, or until the meat is fork-tender and pulling away from the bone.

5. Finish the sauce

Carefully remove the ribs and keep warm.

Strain the cooking liquid into a saucepan and simmer until reduced to a rich, glossy sauce. Taste and adjust seasoning if needed.

Serve the ribs generously spooned with the sauce.

Serving Suggestions

These short ribs pair beautifully with:

• Creamy mashed potatoes

• Buttered seasonal vegetables

• Soft polenta

• Roasted root vegetables

• Crusty artisan bread for soaking up the sauce

Butcher's Tip

The best short ribs have good marbling and a healthy amount of meat on the bone. During the long braise, that marbling slowly renders, creating the rich texture and flavour that make short ribs so memorable.

If possible, make this dish a day ahead. After an overnight rest in the refrigerator, the flavours deepen even further, and the sauce becomes even richer.

Final Thoughts

Beef short ribs are proof that some of the most satisfying meals come from taking your time. A simple combination of quality beef, aromatic vegetables, and slow cooking transforms this classic cut into a restaurant-worthy meal that brings people together around the table.

Next time you're visiting your local butcher, ask for well-marbled short ribs and give this recipe a try. We think it might become one of your favourites too.