Whenever I hear short ribs, I always think of a decadent dish with melt in your mouth meat. This is EXACTLY that type of recipe.
Suuuuper tender beef slow-cooked in a rich braising liquid with fresh herbs and a hearty splash of dry red wine. I mean, hello, this is elevated comfort food.
If you're looking for an easy recipe with restaurant-quality results, this one fits that vibe time and time again.
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This recipe was updated on May 7th, 2025 to add in the recipe at a glance, remove unnecessary FAQ and information.
Recipe at a Glance
- Cook Level: This is one of those recipes that takes absolutely no skill in the kitchen other than knowledge of searing meat.
- Cook Time: This will run you a few hours due to the low and slow process, but man is it worth it. Approximately 3 hours from start to finish.
- Taste: Fork tender braised short rib meat that falls apart in your mouth, paired with a sweet and savory tomato sauce.
- Swaps and Subs: Sub out the coconut aminos and use soy sauce or Worcestershire Sauce (or leave out entirely). You can also omit the red wine, but I would caution that this will change the flavor of the sauce a little.
- Pair With: Make my creamy garlic herb mashed potatoes, my crispy and crunchy herby garlic bread, or a side of roasted veggies for a low carb option.
Tips and Key Reminders
- Vary the Veggies: Throw in some turnips, parsnips, potatoes, diced zucchini, cauliflower, or even eggplant for a more veggie-foward version.
- Don't Drown the Short Ribs: In a few of my first tests, I used way too much braising liquid, which actually is counterproductive as it can dry out the meat and make it chewy. You want to use just enough liquid to leave a little of the meat sticking out from the top of the liquid so that it steams, renders down, and braises nicely.
- Season, Baby, Season! Use enough salt and pepper to season the meat, which will in turn season the sauce and give the entire dish loads of flavor.
- Sear Before You Braise: It is so important to not skip the searing step. Yes, it's extra, but the searing gives a crust on the short ribs and also gives more flavor.
The Ingredient List
- 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.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Step by Step Directions
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.
Frequently Asked Questions
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.
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.
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.
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.
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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. says
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 says
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 says
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.