There’s nothing quite like the rich, melt-in-your-mouth goodness of a Perfectly Seared Braised Short Ribs Recipe to satisfy those cravings for comfort food done right. The deep flavors and tender texture make it a standout dinner that’s absolutely worth the effort.

Inside a white pot, there are five dark brown braised meat pieces with a rough texture, partially covered by a shiny, dark brown sauce. Floating around the meat are small chunks of bright orange carrot, thin sprigs of green rosemary, and some pale translucent onion pieces. The sauce has a thick, glossy look and fills the base of the pot around the meat and vegetables. The pot sits on a white marbled surface with a white cloth underneath. 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 Perfectly Seared Braised Short Ribs Recipe
Top Tip
How to Serve Perfectly Seared Braised Short Ribs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Perfectly Seared Braised Short Ribs Recipe

Why You'll Love This Recipe

I’m always excited to make this recipe because it strikes the perfect balance between indulgent and approachable. The process of searing the ribs first locks in flavor and adds a beautiful crust, while the slow braise delivers tenderness that just falls apart on your fork.

Deep Flavor Development: Searing before braising builds a caramelized crust that adds incredible depth to the final dish.
Comfort Food Classic: This recipe hits all the right notes with rich beef, smoky bacon, and savory wine-infused sauce.
Make-Ahead Friendly: It actually tastes better the next day, making it perfect for dinners or special occasions you want to prep ahead.
Hands-Off Braising: Once everything is in the pot, it slowly does its magic—no constant babysitting needed.

A white round pot filled with six large cooked beef ribs immersed in dark brown broth. The ribs have a rich, dark crust with visible grill marks and are arranged with some bones pointing up and others lying flat. Small orange carrot slices are scattered throughout the broth, along with fresh green rosemary sprigs placed on top of the ribs adding color contrast. The pot handle is visible on the left side and a silver spoon is partly submerged in the broth near the ribs. The pot sits on a white marbled surface with some scattered green herbs and a wooden cutting board partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Perfectly Seared Braised Short Ribs Recipe really comes down to how all the ingredients play off each other. From the smoky bacon fat to the acidity of red wine, each element has a role in building that rich, luscious sauce you’ll want to savor.

Flat lay of six slices of uncooked bacon cut into pieces, a large piece of raw beef short rib with marbled fat, two whole uncracked brown eggs, two medium whole yellow onions with papery skins, three large fresh orange carrots with green tops, six whole garlic cloves, a small white ceramic bowl filled with rich red wine, a small white ceramic bowl with dark tomato paste, a small white ceramic bowl of deep brown beef broth, two fresh thyme sprigs, two fresh rosemary sprigs, and a small white ceramic bowl of finely chopped bright green parsley 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, savory fat that’s perfect for cooking veggies and deepening flavor in the braise.
Beef Short Ribs: Choose meaty ribs with plenty of marbling for tender, flavorful results.
Kosher Salt: Essential for seasoning to bring out the natural beef flavor.
Freshly Cracked Black Pepper: Adds a subtle spice without overpowering the beef.
Yellow Onions: Their natural sweetness mellows and enriches the sauce during braising.
Carrots: Offer sweetness and texture, balancing the savory elements.
Garlic: Nothing beats the warm, aromatic lift garlic brings to slow-cooked dishes.
Tomato Paste: Concentrated umami that thickens the sauce and adds depth.
Red Wine: A splash of acid and tannins that brighten the richness and tenderize the meat.
Beef Broth: Acts as the braising liquid and infuses every bite with beefy goodness.
Fresh Thyme & Rosemary: Woody herbs that add fragrant, earthy notes to the braise.
Fresh Parsley: For a final fresh garnish that cuts through the richness.

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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 playing around with this recipe depending on the season or what’s in my pantry. You can easily personalize the braise by switching up herbs or adding bold twists to the sauce, so feel free to make this truly your own.

Variation: Sometimes I swap out rosemary for sage for a more autumnal vibe—gives the sauce a whole different earthy flavor that’s so cozy.
Dietary Modifications: If you want to lighten it up, you can trim excess fat before searing or skip the bacon for a leaner dish, though that smoky punch does add something special.
Make it Spicy: Throw in a pinch of red pepper flakes with garlic for a subtle heat upgrade.

Step-by-Step: How I Make Perfectly Seared Braised Short Ribs Recipe

Step 1: Season and Prep Your Ribs

First things first—let your ribs come to room temperature. This helps them sear evenly without steaming. Then, pat them dry with a paper towel; moisture is the enemy of a good sear. Generously season all sides with kosher salt and freshly cracked black pepper. Trust me, seasoning well here is what builds your flavor foundation.

Step 2: Cook the Bacon Until Crispy

Slice your bacon into 1-inch pieces and render it slowly over medium-low heat in a large heavy pot. Stir frequently so it crisps up evenly. Once done, scoop out the bacon with a slotted spoon and leave that smoky bacon fat behind—it’s liquid gold for your veggies and ribs.

Step 3: Sear the Short Ribs to Perfection

Turn up the heat to medium-high and add the ribs to the pot in a single layer, searing for 1 to 2 minutes per side until they develop a beautiful brown crust. Don’t rush this—proper searing seals in flavor and texture. Once browned, transfer the ribs to a plate and set aside.

Step 4: Sweat the Vegetables

Add chopped onions and carrots to the pot with the bacon grease. Cook over medium heat until the veggies soften and become fragrant, about 3 to 4 minutes. This base builds a natural sweetness that balances the savory meat beautifully.

Step 5: Add Garlic and Tomato Paste

Throw in minced garlic and tomato paste, stirring well for about a minute. The tomato paste deepens the overall umami and helps thicken the sauce later on—don’t skip this little flavor booster.

Step 6: Deglaze with Red Wine

Pour in the red wine to deglaze, scraping up any browned bits stuck to the pot. Let it simmer for roughly 5 minutes until reduced by half. This step concentrates the wine’s flavor and adds a perfect acidic balance to the rich rib sauce.

Step 7: Add Ribs, Broth, Bacon, and Herbs

Return the ribs to the pot, then pour in beef broth. Toss in the crispy bacon and sprigs of fresh thyme and rosemary. Bring everything to a gentle simmer, then cover and reduce heat to low. Let it cook undisturbed for 2 to 2½ hours until the meat is falling-apart tender.

Step 8: Finish and Serve

When the ribs are tender, remove the pot from heat. Use tongs to fish out the herb stems and skim off any excess fat floating on top. Serve over creamy mashed potatoes, spoon some of that luscious sauce over the top, and sprinkle with fresh parsley for a pop of color and brightness.

Top Tip

Having made this Perfectly Seared Braised Short Ribs Recipe multiple times, I’ve learned a few tricks that take it from great to unforgettable. These little pointers will help you avoid common pitfalls and boost flavor every time.

Dry the Ribs Thoroughly: Even a small bit of moisture ruins the searing process and prevents that gorgeous crust from forming—pat them down well.
Use a Heavy Bottom Pot: A Dutch oven or heavy pot holds heat evenly, essential for an even sear and consistent braising temperature.
Don’t Rush the Reduction: Let the wine reduce fully before adding broth—it builds complexity and prevents a too-watery sauce.
Low & Slow Braising: Keep the heat low and the lid on to allow the connective tissue to break down perfectly—your patience pays off with tender ribs.

How to Serve Perfectly Seared Braised Short Ribs Recipe

Garnishes

I always top mine with a handful of freshly chopped parsley—it adds a fresh, green note that brightens the richness. Sometimes I add a pinch of flaky sea salt just before serving to give a slight crunch and burst of saltiness.

Side Dishes

This dish calls for creamy mashed potatoes every single time. The smooth, buttery potatoes are the perfect canvas to soak up all that luscious braising sauce. Roasted root vegetables or buttery polenta also make lovely sides if you want to mix it up.

Creative Ways to Present

For special occasions, I like to plate the ribs over a pool of parsnip puree instead of traditional mashed potatoes—it adds a subtle sweetness and elegance. Garnishing with microgreens or a sprinkle of pomegranate seeds makes it look extra festive and fun.

Make Ahead and Storage

Storing Leftovers

I always store leftover short ribs in their braising liquid in an airtight container in the fridge. This keeps the meat moist and flavorful for up to 4 to 5 days. When reheating, adding a splash of broth or water helps maintain that tenderness.

Freezing

This recipe freezes beautifully. I separate the ribs and sauce into portions and freeze them in freezer-safe containers. To save even more time later, I’ll freeze small amounts of braising liquid in ice cube trays (Souper Cubes) for quick flavor boosts in soups or sauces.

Reheating

I gently reheat leftovers over low heat with a little extra broth or water to keep the meat moist. Using a stovetop rather than microwave helps preserve the texture and flavor much better—just take your time warming it up.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

Absolutely! While short ribs are ideal because of their marbling and connective tissue, you could use chuck roast or beef shank. Just adjust cooking times accordingly until the meat is tender.

What type of red wine works best in the braise?

A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works best. Avoid overly sweet wines, as you want acidity to cut through the richness.

Do I need to brown the ribs before braising?

Yes! Browning the ribs before braising is what gives you that signature caramelized flavor and locks in juices. It’s worth taking the extra time for this step.

Can I prepare the ribs ahead of time?

Definitely. You can season, sear, and even start the braise a day ahead, then refrigerate overnight. Reheat gently when ready to serve. Leftovers also taste amazing the next day or frozen for later.

Final Thoughts

This Perfectly Seared Braised Short Ribs Recipe holds a special place in my kitchen for those moments when you want a truly comforting, flavorful meal that impresses without stress. Once you taste that tender beef and rich sauce, you’ll be hooked—so go ahead, give it a try and enjoy every slow-simmered bite with the people you love.