Braised short ribs might just be one of my all-time favourite comfort meals. They’re rich, hearty, and exactly what you want on a cozy night in. What I love most is that while they feel fancy, the process is actually really 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. Good ingredients and a bit of time, that’s really all it takes.

In our house, I usually serve them over mashed potatoes because let’s be real, it’s easy and just so good. But lately I’ve been obsessed with turning them into a rich short rib ragù. The sauce itself is simple, onions, carrots, celery, herbs, tomatoes, and a splash of red wine. As everything simmers slowly together, the meat breaks down into the sauce and creates 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 tubes that catch every bit of sauce. Either way, it’s the kind of meal that actually makes everyone slow down at the table, which as any parent knows, is a small miracle.

Choosing the Right Wine

For this recipe, a dry red wine works best, something like a Cabernet Sauvignon, Merlot, or Chianti. All three have enough body to stand up to the richness of the beef and add a really nice depth to the sauce as it simmers.

One thing worth knowing: skip anything labelled “cooking wine.” These often have added salt and lack the depth of a regular drinking wine. Since the flavours concentrate as the sauce reduces, it’s worth using something you’d actually enjoy in a glass.

• Cabernet Sauvignon —bold and rich, gives the sauce a deep savoury body
• Merlot — smooth and a little softer, adds warmth and roundness
• Chianti — a classic Italian choice, its natural acidity balances the richness of the meat beautifully, especially for the ragù

If you’re sensitive to histamines or sulfites, most of the alcohol and some sulfite content does dissipate during the long cooking process. But if you’d rather skip the wine altogether, a splash of beef bone broth with a teaspoon of balsamic vinegar gives you that same rich acidity.

Simply Salt & Soul

The Salt (The Science): The magic of braising is really in the collagen. Short ribs are a tougher cut, which means they’re rich in connective tissue. When you cook them low and slow, that collagen breaks down into gelatin, which may support gut lining health and provides amino acids like glycine that contribute to skin elasticity and joint health. By simmering the bones and meat together for hours, you’re essentially creating a mineral-rich broth right inside your ragù.

The Soul (The Wellness): Short ribs are the ultimate slow-down meal. In a world that moves fast and rewards quick fixes, a braise asks you to wait. As the smell fills the house over a few hours, there’s something that shifts, the pace slows, the kitchen feels warmer, and dinner actually becomes something to look forward to rather than just get through. Some meals are just good for the nervous system like that.