My braised boneless short ribs in tomato sauce are the epitome of comfort food—a dish that says, "Sit back, relax, and enjoy this perfect meal." This is one of those classic recipes where tender beef is slow-cooked in a rich braising liquid with fresh herbs and a hearty splash of dry red wine.
If you’re looking for an easy recipe with restaurant-quality results, this one’s got your name all over it. This dish takes some time, but trust me, it’s worth every minute!
Why This Recipe Works
This recipe is all about layering flavors and patience. The boneless beef short ribs are the heart of the dish, offering rich, tender meat that melts-in-your-mouth perfect after slow braising. Fresh herbs like oregano and thyme add an earthy depth, while a the dry red wine not only deglazes the bottom of the pot but builds a robust foundation for the tomato sauce.
The combination of diced carrots, onions, and celery creates a naturally sweet base that balances the savory richness of the beef juices and wine.
Slow cooking allows all these flavors to marry, resulting in a broth that’s velvety, flavorful, and downright irresistible.
What are the ingredients for this recipe?
Let’s talk about the great ingredients that bring this dish to life.
- Boneless rib meat: Boneless beef short ribs are ideal for this recipe because they cook evenly and soak up all the rich flavors of the sauce.
- Fresh herbs: Herbs like thyme and oregano infuse the sauce with their aromatic oils, making the whole house smell like a dream.
- Dry red wine: Use dry red wine for braising—the acidity cuts through the richness of the beef while enhancing the sauce’s depth.
- Diced carrot and celery: These veggies add sweetness and body to the tomato sauce, balancing out the savory flavors.
- Black pepper: A generous sprinkle wakes up the flavors and adds just the right amount of spice.
Swaps and Substitutions
There's a few different ways you can adapt and modify fit this recipe to fit your needs, so here are some of those swaps and substitutions:
- Wine: You don't really need the wine, although it gives the meat added flavor. If don't drink alcohol or are even allergic, omit the wine entirely.
- Coconut Aminos: if you're coconut or nut sensitive, you can leave this out too, and replace with some Worcestershire Sauce or even just straight up Soy sauce. Soy sauce and Coconut Aminos are very similar, so worries if you do not have this at home.
- Serving Suggestions: Pair these boneless short ribs with potatoes (roasted, smashed, or mashed), rice, or shred and add to a pasta.
How do I make this recipe?
Because everything is done in just one dutch oven (hence the reason I love having one so much), it's really about working in layers and steps. If you don't have a dutch oven, keep reading as I offer suggestions for how to make this using a slow cooker!
Sear the Beef for Maximum Flavor
Heat a large Dutch oven over medium-high heat. Add a little olive oil, then sear the short ribs until they’re golden brown on all sides. This step locks in the beef juices and creates those brown bits that’ll make your sauce shine.
Deglaze with Wine
Pour in the red wine and coconut aminos.Use it to scrape up any remaining browned bits. This is where the magic begins, as the wine reduces and takes on a rich flavor.
Build the Braising Liquid
To the pot, add the tomato sauce. Gently mix to incorporate and coat the meat. When pouring the tomato sauce, the liquid should partially cover the meat. Place the fresh herbs on top, add in carrots and celery, then cover the dutch oven. Simmer on low for 3 - 3.5 hours, occasionally stirring.
Braise Low and Slow
Transfer the Dutch oven to a preheated oven. Let the ribs cook low and slow for a few hours, turning occasionally to ensure even cooking. Once the cooking time is up, remove the ribs and reduce the braising liquid on the stovetop until it reaches your desired consistency. Spoon the sauce over the ribs and serve.
HINT: Do your best not to fully cover the meat as it braises, this will cause the meat to not braise or cook down to that tender, juicy bite we're looking for.
Ways to vary this recipe
- Vary the Veggies: Throw in some turnips, parsnips, potatoes, diced zucchini, cauliflower, or even eggplant for a more veggie-foward version. The zucchini and eggplant should be added toward the end of the cooking time as it will cook down quicker than potatoes or cauliflower and tend to fall apart
- Add Extra Fresh Herbs: For an even more herbaceous flavor, toss in an additional rosemary sprig, thyme sprig, a bay leaf, or even an extra a bit of fresh oregano. These herbs infuse the cooking liquids with an aromatic depth that takes the dish to the next level. If you don't have the fresh herbs, you can swap for dried!
What to Serve with Braised Boneless Short Ribs
This dish practically begs for sides that soak up all that luxurious sauce. Here are a few ideas:
- Mashed Potatoes: Creamy mashed potatoes are a classic pairing, creating the ultimate comfort food experience.
- Crusty Garlic Bread: Use it to mop up every last bit of sauce—it’s the perfect way to savor the dish.
- Roasted Vegetables: Something simple like roasted carrots or Brussels sprouts balances out the richness.
Frequently Asked Questions
Can I use bone-in short ribs instead of boneless?
Absolutely! Bone-in ribs add extra flavor to the sauce, but the cooking time may need a slight adjustment.
What’s the best wine for braising?
A dry red wine like Cabernet Sauvignon or Merlot works best. Choose one you’d happily drink—your sauce will thank you!
Can I make this dish ahead of time?
Yes! Braised short ribs taste even better the next day as the flavors have time to meld. Store leftovers in an airtight container in the fridge.
What can I do with leftover short ribs?
Shred the meat and use it in tacos, pasta dishes, or even as a topping for creamy polenta.
How do I know when the short ribs are done?
They should be fork-tender and easily fall apart. If they’re still tough, let them braise a little longer.
Can I use a slow cooker?
If you do not have a dutch oven, you can still make this recipe in a standard slow cooker. You will need an additional frying pan to sear the meat on all sides then add the meat to the slow cooker. Add in the other ingredients and set on a low setting for 4-5 hours. The meat should be fork tender. If needed, add an additional 30 minutes of cook time.
How do I store this recipe?
This recipe does well in the fridge in a tightly sealed container for up to 5-6 days. Add all the ingredients to You could also freeze the leftovers too.
Hungry for more?
Check out these latest recipes to round out your menu for the week!
Making braised boneless short ribs in tomato sauce is the best meal to make when you want a nice cozy night. This is the kind of dish that transforms a casual Sunday dinner into a special occasion. From the tender beef to the rich braising liquid packed with fresh herbs and plenty of red wine, every bite is full of flavor!
Slow Braised Boneless Short Ribs in Tomato Sauce
Equipment
- 1 large dutch oven either 4, 5, or 7 qt.
- tongs
- measuring cups and spoons
Ingredients
- 6-8 boneless short ribs
- 1 28oz can crushed tomatoes or tomato puree measuring out 3 cups of sauce
- ¼ cup red wine
- 2 tablespoon coconut aminos
- 3 large carrots diced
- 2 large celery stalks diced
- fresh thyme and oregano
- salt
- pepper
Instructions
- Pat dry the short ribs then season with salt and pepper. In a dutch oven over medium-high heat, sear the short ribs on all sides until browned.
- To the meat, deglaze the dutch oven with the coconut aminos and red wine.
- To the pot, add the tomato sauce. Gently mix to incorporate and coat the meat. When pouring the tomato sauce, the liquid should partially cover the meat.
- Place the fresh herbs on top, add in carrots and celery, then cover the dutch oven. Simmer on low for 3 - 3.5 hours, occasionally stirring.
Carly P.
No one in my family really likes Turkey, so we made short ribs instead, and WOW this was absolutely perfect. We doubled the recipe for a larger family, and it turned out fantastic. Paired with mashed potatoes and other sides, sooooo good!!!
Anna Marie
Saw this come up on Instagram for me, and found the recipe to make it this past weekend. Not only were they flavorful, but very tender and great with some mashed potatoes on the side. But a question I have is, can I do this in a slow cooker?
nomastehungry
Hi Anna Marie, happy you loved this recipe as it's a favorite of mine. Yes, you can make this entire dish in the slow cooker. Sear the short ribs beforehand, then add them to the slow cooker, and pour everything else in. Cover and set on low for 4-6 hours.