Braised short ribs might just be one of my all-time favourite comfort meals.
They’re rich, hearty, and exactly what you need on a cozy night in. What I love most is that while they feel fancy, the process is actually very simple. You just let them slow-cook on the stove (or in the oven), and the result is fall-apart tender beef in a deeply flavourful sauce.
This dish is perfect for when you want to impress but also want to keep it real. There are no complicated steps—just good ingredients and a bit of time. We’ve served this for busy weeknights and for family gatherings, and it’s always a crowd-pleaser. It’s a great example of how simple cooking can still feel like a special treat.
In my family, braised short ribs are a favourite—comforting, hearty, and so tender they practically fall apart. I usually serve them over mashed potatoes (because let’s be real, it’s easy and just yummy), but lately, I’ve been obsessed with turning them into a rich short rib ragù.
The ragù itself is simple and relies on the basics: onions, carrots, celery, herbs, tomatoes, and a splash of red wine. As it simmers slowly with the beef, the meat breaks down into the sauce, creating a depth of flavour you just can’t get from a quick stovetop meal.
I usually go with pappardelle for that wide, silky noodle experience, but my kids are all about rigatoni—those chunky little tubes that are great at catching all that sauce. Either way, every bite is loaded with savoury goodness. Honestly, it’s the kind of meal that actually makes everyone slow down and enjoy the moment at the table (which, as any parent knows, is a small miracle).
Choosing the Perfect Wine
For this recipe, I recommend a dry red wine like Cabernet Sauvignon or Merlot. Both have the structure to stand up to the richness of the beef and add a nice layer of complexity to the sauce. Whether you prefer the dark fruit and herbal notes of a Cabernet or the smoother, plum-like flavours of a Merlot, you can’t go wrong—it really comes down to what you enjoy.
The Golden Rule: Skip anything labelled “cooking wine.” These often have added salt and lack the depth of a standard drinking wine. Since the flavours concentrate as the sauce simmers, it’s worth using something you’d actually enjoy sipping.
If you’re sensitive to histamines or sulfites, don’t worry—most of the alcohol and some of the sulfite content dissipates during the long simmering process. But if you’d rather skip it entirely, a splash of beef bone broth with a teaspoon of balsamic vinegar gives that same rich acidity!
A few favourites to try:
- Cabernet Sauvignon: Bold and rich. It provides a deep, savoury body to the sauce.
- Merlot: Smooth and velvety. It adds a bit of softness and warmth to the braise.
- Chianti: A classic Italian choice. Its natural acidity is perfect for balancing the richness of the meat, especially if you’re leaning into the ragù vibe.
Braised short ribs are my go-to comfort dish—hearty, simple, and always a crowd-pleaser. The next time you’re craving something cozy, I hope you give this a try!
Simply Salt & Soul Tip
The Salt (The Science): The magic of braising lies in the collagen. Short ribs are a tougher cut of meat, meaning they are rich in connective tissue. When you cook them “low and slow,” that collagen breaks down into gelatin. This is incredibly healing for the gut lining (the “leaky gut” support we often talk about) and provides the amino acids—like glycine—needed for skin elasticity and joint health. By simmering the bones and meat together, you are essentially creating a mineral-rich bone broth right inside your ragù.
The Soul (The Wellness): Short ribs are the ultimate “slow down“ meal. In a world of “autopilot” living and quick fixes, a braise requires you to wait. It’s an exercise in patience and presence. As the aroma fills your home over several hours, it signals to your nervous system that it’s time to shift from Flight or Fight into Rest and Digest.
Braised Short Ribs Ragu
Ingredients
- 3.5 lbs short ribs
- 1/4 soy sauce (optional)
- 1 tbsp olive oil
- 2-3 medium carrots
- 1 medium onion
- 3 garlic cloves
- 2 celery stalks
- 2 cups dry red wine
- 2 cups beef broth
- 3 tbsp tomato paste
- 300 g crushed tomatoes
- 2 tbsp Worcestershire sauce
- 1 tbsp vegetable boullion
- 2 sprigs thyme
- 3 large bay leaves
- 2 rosemary stalks
- fresh Italian flat-leaf parsley, chopped (to garnish)
- salt and pepper (to taste and to marinate meat)
- parmesan cheese (to garnish)
Instructions
- Preheat your oven to 300-325 degrees Fahrenheit (150-160 degrees Celsius).
- Season the short ribs generously with salt and pepper on all sides. Let sit for about 1/2 hour.To enhance the flavour of the meat, you can marinate with soy sauce (optional). Pour 1/4 cup of soy sauce over the short ribs, ensuring they're evenly coated. Cover the dish or seal the bag, then refrigerate for at least 2 hours, or ideally overnight.
- In a large oven-safe pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the short ribs and sear them until they develop a nice brown colour on all sides. This should take about 3-4 minutes per side. Remove the short ribs from the pot and set them aside.
- In the same pot, using the leftover oil from the meat, sauté the onion and garlic for about 1-2 minutes and then add in the carrots and celery and cook until they start to soften, about 5-6 minutes.
- Add the tomato paste to the pot and cook for another 2 minutes, stirring constantly.
- Pour in the dry red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Stir in the crushed tomatoes, beef broth, Worcestershire sauce, bay leaves, rosemary stalks, thyme, and vegetable bouillon. Bring the mixture to a simmer.
- Return the seared short ribs to the pot, nestling them into the sauce.
- Cover the pot with a lid and transfer it to the preheated oven. Let the short ribs braise for 2.5 hours, or until they are fork-tender and falling off the bone.
- Once the short ribs are cooked, carefully remove the pot from the oven. Using tongs, transfer the short ribs to a plate and set them aside.
- Skim off any excess fat from the surface of the sauce. If the sauce is too thin, you can continue to simmer it on the stovetop until it thickens to your desired consistency, about 30 minutes.
- While the sauce is simmering, shred the meat from the short ribs.
- Once the sauce has thickened, return the shredded meat to the pot and stir to combine. Allow the meat to heat through for a few minutes.
- Taste and adjust the seasoning with salt and pepper if needed.
- Serve the braised short ribs ragù hot, spooned over mashed potatoes, pasta, or your favourite side dish. Garnish with some parmesan, herbs and enjoy!