There’s something utterly comforting about sinking your fork into tender, fall-apart beef drenched in a deeply flavorful sauce. This Tender Braised Short Ribs in Rich Sauce Recipe delivers exactly that – rich, hearty, and soul-satisfying perfection that’s surprisingly simple to pull off at home.

In a large white pot, several thick pieces of dark brown textured meat with a slightly crispy surface float in a rich, deep brown broth. The broth contains soft orange carrot chunks and translucent onion pieces. Sprigs of fresh green rosemary rest on top of the meat, adding a touch of color contrast. The inside of the pot is cream-colored with some dark specks, and the pot sits on a soft white cloth, all against a white marbled surface background. 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 Tender Braised Short Ribs in Rich Sauce Recipe
Top Tip
How to Serve Tender Braised Short Ribs in Rich Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tender Braised Short Ribs in Rich Sauce Recipe

Why You'll Love This Recipe

Honestly, it’s one of my favorite ways to show love through cooking. The magic here is in the slow braise that transforms short ribs into tender treasures swimming in a rich, savory sauce you’ll want to savor with every bite.

Deep, complex flavor: The mixture of bacon, wine, and herbs creates a sauce that’s totally crave-worthy and layered.
Impress with minimal fuss: Though it looks fancy, the steps are straightforward and perfect for home cooks.
Perfect for special occasions or cozy dinners: It’s a dish that feels luxurious without the stress.
Leftovers get even better: The flavors deepen overnight, making it a fabulous make-ahead meal.

A white pot filled with five large pieces of dark brown cooked meat with visible bone ends, simmering in a deep brown sauce. Small orange carrot slices and sprigs of green rosemary float on top. The pot is on a white marbled surface with some scattered green herbs and black peppercorns nearby. A silver ladle is partially submerged in the sauce on the left side of the pot. The lighting highlights the rich textures and colors of the meat and sauce. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a starring role in building the layers of flavor in this Tender Braised Short Ribs in Rich Sauce Recipe. Choosing quality beef and fresh aromatics sets the foundation, and the red wine and bacon add that smoky, savory depth you can’t get anywhere else.

Flat lay of thick raw beef short ribs with marbling, several uncooked pale pink bacon slices stacked neatly, two medium yellow onions halved and quartered, three whole fresh orange carrots with green tops trimmed, six whole unpeeled garlic cloves, a small white bowl of deep red tomato paste, a small white bowl filled with dark red red wine, a small white bowl of rich brown beef broth, two fresh green thyme sprigs, two fresh green rosemary sprigs, a small pile of finely chopped bright green parsley, a small white bowl of coarse kosher salt crystals, a small white bowl of freshly cracked black peppercorns 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 fat that flavors the entire dish and helps you get a stunning caramelized base.
Beef Short Ribs: The star cut—rich and marbled, perfect for low and slow cooking to melting tenderness.
Kosher Salt & Freshly Cracked Black Pepper: Simple seasoning to build flavor right from the start.
Yellow Onions & Carrots: Classic mirepoix veggies that soften into a sweet, fragrant base.
Garlic: Adds aromatic pungency that lifts the sauce.
Tomato Paste: Concentrates umami and gives the sauce a beautiful depth and slight tang.
Red Wine: Crucial for that rich, complex sauce—choose something hearty but drinkable.
Beef Broth: Brings meaty richness and helps braise the ribs slowly.
Thyme & Rosemary: Fresh herbs infuse the braise with aromatic notes that complement the beef wonderfully.
Parsley: A finishing fresh touch that brightens the heavy sauce and melts into the final dish.

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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

I love tweaking this recipe depending on the season and what I have on hand—you can really make it your own. Sometimes I swap the red wine for a rich stout beer or add a splash of balsamic for a hint of tangy sweetness.

Variation: One time, I used duck fat instead of bacon grease for an ultra-rich finish and wow, it was spectacularly decadent.
Dietary tweak: For a gluten-free version, just double-check your beef broth and tomato paste labels to keep the sauce clean.
Vegetarian-friendly: If you want to skip the meat, try braising hearty mushrooms or eggplant with the same sauce base—it’s a great veggie twist.

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

Step 1: Season and Sear with Care

First things first—let your ribs come to room temperature and pat them dry. This is key to getting a beautiful sear. Season generously with kosher salt and freshly cracked pepper. The drying and seasoning help develop flavor and ensure a caramelized crust. I like to sear the ribs in the bacon fat left behind after crisping the bacon, which infuses even more savory goodness.

Step 2: Build the Flavor Base

After removing the ribs, toss in your chopped onions and carrots into the still-hot pot with that bacon fat. Cook until softened, about 3-4 minutes. Then stir in freshly minced garlic and tomato paste—this little step adds so much umami. Don’t rush it—letting the tomato paste cook briefly eliminates its rawness and deepens the sauce’s color.

Step 3: Deglaze and Braise Low and Slow

Pour in the red wine and simmer for about 5 minutes. This deglazes the pot — meaning you’re loosening and dissolving all those incredible browned bits stuck to the bottom. Then, add your beef broth, herbs, crispy bacon, and return those ribs to the pot. Cover and cook low and slow for 2 to 2 ½ hours. Patience here is your best friend — the tenderness you get is well worth the wait.

Top Tip

Over the years, I’ve learned a few tricks that turn good braised ribs into unforgettable ones. Here’s what I always keep in mind when making this recipe:

Patience is everything: Don’t rush the braise. Low heat and time create that tender melt-in-your-mouth texture.
Don’t skip seasoning: The seasoning before searing drastically improves flavor—make sure your ribs are well seasoned all over.
Save the bacon grease: It’s pure gold for sautéing veggies—adds smoky richness you can’t replicate with oil.
Skim excess fat: After cooking, skim any extra fat off the sauce surface for a balanced, silky finish.

How to Serve Tender Braised Short Ribs in Rich Sauce Recipe

Garnishes

I’m a sucker for fresh parsley sprinkled over the ribs just before serving—it cuts through the richness and adds a lovely pop of color. Sometimes I add a little cracked pepper right on top for a bit of fresh spice.

Side Dishes

This dish pairs beautifully with creamy mashed potatoes—that’s my go-to because the sauce soaks right in. Roasted root vegetables or buttery polenta are other favorites of mine, especially when you want a more elegant plate.

Creative Ways to Present

For holiday dinners, I’ve plated the ribs over individual beds of parmesan risotto and garnished with a sprig of rosemary. It makes for a stunning presentation that looks way fancier than it actually is, and guests always ask for the recipe!

Make Ahead and Storage

Storing Leftovers

I keep my leftovers in airtight containers with as much of the braising liquid as possible. Refrigerated, they stay incredibly flavorful and tender for 4 to 5 days. The sauce thickens overnight in the fridge, making reheated portions even richer.

Freezing

When I make a big batch, I portion out extras and freeze them. The ribs freeze really well if wrapped tightly with sauce, and I always freeze leftover braising liquid separately in ice cube trays for adding extra flavor to future dishes.

Reheating

Reheat gently on the stovetop over low heat or in the microwave covered loosely to hold in moisture. I like adding a splash of broth or water while reheating to keep everything juicy and prevent drying out.

Frequently Asked Questions:

What cut of short ribs works best for this recipe?

The best choice is bone-in beef short ribs with plenty of marbling. This cut has the connective tissue that breaks down during braising, resulting in tender, flavorful meat. Opt for well-marbled ribs for the best richness and texture.

Can I make this recipe in a slow cooker?

Yes! After searing the ribs and sautéing the vegetables on the stovetop, transfer everything to your slow cooker. Add the liquid and herbs, then cook on low for 6-8 hours until the meat is tender and falling off the bone.

What should I do if the sauce is too thin after cooking?

Simply remove the ribs and simmer the sauce over medium heat uncovered for a few minutes to reduce and thicken it. You can also whisk in a small butter pat at the end for extra gloss and richness.

Is it important to brown the ribs before braising?

Absolutely. Browning the ribs develops deep flavors through the Maillard reaction and helps create a savory base in the pot. It also improves the sauce by adding caramelized bits that enrich the overall taste.

Final Thoughts

This Tender Braised Short Ribs in Rich Sauce Recipe is one of those dishes I keep coming back to whenever I want to impress or just curl up with something cozy. It’s rich, luscious, and surprisingly easy to make with just a bit of time and care. I hope when you try it, you feel that same satisfaction — a meal made with love that tastes even better shared around the table with people you care about.