There’s something truly comforting about slow-cooked meat melting off the bone, and this Juicy Braised Short Ribs in Rich Sauce Recipe hits all those cozy notes. The deep, savory sauce and tender ribs make it a standout dish you’ll want to savor every time you sit down to eat.

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 Juicy Braised Short Ribs in Rich Sauce Recipe
Top Tip
How to Serve Juicy Braised Short Ribs in Rich Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Juicy Braised Short Ribs in Rich Sauce Recipe

Why You'll Love This Recipe

This recipe is one of those dishes I come back to again and again, especially when I want to impress without endless fuss. The slow braise draws out the flavor and breaks down the meat beautifully, making even tough short ribs tender, juicy, and rich. Plus, the sauce is so luscious that you’ll find yourself mopping it up long after the ribs are gone.

Deep Flavor Build-Up: Browned bacon and ribs add layers of smoky, meaty richness to the sauce you can taste in every bite.
Tender, Fall-Apart Meat: The slow braising transforms tough meat into tender perfection that almost melts in your mouth.
Versatile and Hands-Off: Once it’s all simmering in the pot, you get hands-off time to prep sides or relax.
Perfect For Any Occasion: Whether it’s a special dinner or a casual weekend meal, this dish feels both fancy and comforting.

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

The magic of this Juicy Braised Short Ribs in Rich Sauce Recipe really comes from combining simple, hearty ingredients that each bring their own flavor and texture. These components work beautifully together — the bacon adds fat and smokiness, the veggies bring sweetness and depth, and the wine and broth marry it all into the perfect sauce.

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: Crisped up to add smoky richness and render flavorful fat for cooking the ribs and veggies.
Beef Short Ribs: The star of the dish, with plenty of fat and connective tissue that becomes tender and juicy through braising.
Kosher Salt & Black Pepper: Essential for seasoning the meat and enhancing all the flavors.
Yellow Onions & Carrots: These aromatics soften and sweeten as they cook, forming a flavor base for the sauce.
Garlic: Adds savory depth and fragrance when cooked with the tomato paste.
Tomato Paste: Concentrates the umami and balances the richness of the meat with slight acidity.
Red Wine: Reduces to extract bold, complex flavor and tenderizes the meat further.
Beef Broth: Adds moisture and deep, meaty notes to the braising liquid.
Thyme & Rosemary: Fresh herbs bring earthy, aromatic hints that brighten the rich sauce.
Fresh Parsley: A fresh, vibrant garnish that cuts through the richness on the plate.

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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 making this recipe my own by swapping in different herbs or adding a splash of balsamic for a tangy twist. You can easily customize the cooking time depending on how tender you want those ribs or adjust the veggies based on what you have on hand.

Variation: Sometimes I add a parsnip or two along with the carrots for extra sweetness and earthiness — it’s a delicious variation that didn’t disappoint!
Dietary Modify: For a lower-fat option, trim the ribs slightly but keep enough fat for flavor; you can also skip the bacon and use olive oil for browning, though a bit less smoky.

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

Step 1: Bring Those Ribs to Life with Seasoning

First things first, I always make sure the short ribs are at room temperature before cooking — this helps them sear evenly. After patting them dry with paper towels, I season liberally on all sides with kosher salt and freshly cracked black pepper. This simple step locks in flavor and sets the stage for the rich sauce.

Step 2: Crisp Up the Bacon and Render That Liquid Gold

I slice the bacon into bite-sized pieces and cook them gently over medium-low heat in a large pot until they’re beautifully crispy. The rendered bacon fat is where the magic starts — don’t discard it! It’s going to flavor the ribs, onions, and carrots in the next steps.

Step 3: Sear the Short Ribs for Flavor Depth

Next, crank the heat to medium-high and add the short ribs. Sear each side for 1 to 2 minutes, just enough to create a beautiful brown crust. This browning step is essential—it builds incredible depth of flavor that a quick cook simply can’t achieve. Once browned, transfer the ribs to a plate and set aside.

Step 4: Build the Flavor Base with Veggies and Aromatics

Into the flavorful bacon grease, I toss chopped onions and carrots, stirring occasionally for about 3 to 4 minutes until they soften and start to caramelize. Then I add minced garlic and tomato paste, stirring constantly to toast that paste slightly — it deepens the umami and gives the sauce that unmistakable richness.

Step 5: Deglaze with Red Wine and Simmer Down

Pour in two cups of red wine and give it a good stir to scrape up any browned bits stuck to the bottom. Simmer gently for about 5 minutes until the wine reduces by half—this concentrates its flavor and mellows the alcohol bite. I promise this step is worth that little extra bit of patience!

Step 6: Bring It All Together and Braise Low & Slow

Return the short ribs to the pot, nestling them into the rich sauce. Add the beef broth, crispy bacon, and fresh herbs like thyme and rosemary. Cover the pot, reduce the heat to low, and let everything cook for 2 to 2½ hours. The goal? Meat so tender it falls off the bone at the slightest touch. If you peek and it’s not there yet, let it cook a bit longer—you won’t regret the wait.

Step 7: Finish and Serve With Love

Once tender, I pull out the herbs and skim off any excess fat from the top. Then, it’s time to plate! I love serving the ribs over creamy mashed potatoes, spooning that glorious rich sauce over everything, and sprinkling with fresh parsley for a fresh contrast.

Top Tip

From trying this recipe many times, I've learned a few tricks that really make the result shine—these small moments make a big difference!

Patience is Key: Don’t rush the braising time. The longer, slower cook melts connective tissue making the ribs tender and juicy.
Don’t Skip the Sear: That initial browning locks in flavor and adds a color and texture contrast you want on every bite.
Use a Heavy Pot: A Dutch oven or heavy-bottomed pot distributes heat evenly and prevents burning, which can ruin the sauce.
Adjust Liquid Levels: Keep an eye on the braising liquid; it should come at least halfway up the meat but not completely cover it for the best texture and flavor.

How to Serve Juicy Braised Short Ribs in Rich Sauce Recipe

Garnishes

I always top the ribs with a handful of freshly chopped parsley—it brightens the plate and balances the rich sauce. Sometimes, I add a sprinkle of flaky sea salt right before serving to give a little crunch and pop of flavor.

Side Dishes

Mashed potatoes are my go-to for soaking up all that luscious sauce, but creamy polenta or buttered egg noodles work just as wonderfully. Roasted or steamed green beans add a fresh, crisp contrast, rounding out the meal perfectly.

Creative Ways to Present

For special occasions, I’ve served these ribs over a bed of truffle mashed potatoes and garnished with microgreens and a drizzle of balsamic glaze—a real crowd-pleaser that makes the dish feel extra special without extra fuss.

Make Ahead and Storage

Storing Leftovers

I like to store the ribs along with their braising liquid in an airtight container in the fridge for up to 4-5 days. Keeping the meat submerged helps preserve its incredible tenderness and flavor.

Freezing

This recipe freezes beautifully. I portion the ribs with sauce into freezer-safe containers, or I freeze extra braising liquid in Souper Cubes to add rich flavor to future dishes like stews or sauces.

Reheating

When reheating, I find gently warming on the stovetop over low heat works best to keep the meat tender, stirring occasionally. If you’re in a hurry, microwaving covered on medium power also does the trick without drying the ribs out.

Frequently Asked Questions:

Can I use another cut of beef for this recipe?

Absolutely! While short ribs are ideal for their marbling and connective tissue, beef chuck roast is a great alternative that also braises well and becomes tender.

How do I know when the short ribs are done?

The ribs are done when the meat is super tender and starts to fall off the bone easily. Usually, this happens after 2 to 2½ hours of braising, but it depends on your stove and pot. If it’s not falling apart, give it a little more time.

Can I prepare this recipe in a slow cooker?

Yes! Sear the ribs and cook the bacon and veggies first in a skillet, then transfer everything to a slow cooker. Add wine, broth, and herbs, then cook on low for 6 to 8 hours until tender.

What’s the best wine to use for braising short ribs?

A bold, dry red wine like Cabernet Sauvignon, Merlot, or a blended red works beautifully. You don’t need an expensive bottle — just one you enjoy drinking.

Final Thoughts

I think what makes this Juicy Braised Short Ribs in Rich Sauce Recipe so special is its ability to turn the ordinary into something truly memorable with relatively little fuss. It’s a dish that warms your soul and impresses guests, all while giving you plenty of freedom to tweak it your way. Give it a try — I’m confident you’ll love coming back to these tender ribs and that incredible rich sauce again and again.