Slow roasted short ribs are the kind of dish that turns an ordinary winter evening into something warm and deeply comforting. These ribs cook low and slow until the meat yields effortlessly to your fork, the marbling melts into the sauce, and every bite feels like pure indulgence. Their rich flavor comes from a simple foundation: well browned beef, a bed of aromatic vegetables, and hours of gentle heat that coax out layers of depth you can’t rush.
As the ribs cook, the kitchen fills with the aroma of garlic, herbs, and simmering broth. The vegetables break down into a silky base, creating a glossy sauce that clings to the meat. This is the kind of meal that asks you to slow down too. Serve the ribs over creamy mashed potatoes or soft polenta to catch every drop of the sauce, or pair them with roasted root vegetables for a heartier, rustic plate.
The beauty of slow roasted short ribs is that they feel both elevated and effortless. They are perfect for Sunday suppers, winter gatherings, or nights when you want something cozy without spending the entire evening in the kitchen. Let the oven do the work, and by dinnertime the flavors will have fully developed into something memorable and deeply satisfying.
For wine, full bodied reds are ideal. A Cabernet Sauvignon complements the richness of the ribs and enhances the natural sweetness that develops during slow roasting. Merlot brings softer tannins and a round finish that works beautifully with the sauce. For something bolder, a Syrah pairs perfectly with the deep savory notes and adds a touch of spice to the overall experience.
For food pairings, creamy mashed potatoes are a natural match, soaking up the juices and balancing the dish. Roasted carrots add sweetness that lifts the savory richness. A simple arugula green salad with lemon dressing brings a fresh contrast and keeps the meal balanced. Soft dinner rolls or a warm loaf of crusty bread are always welcome at the table, ready to catch any remaining sauce.
Ingredients
- 4 pieces beef short ribs about 2 pounds
- 2 tablespoons olive oil for searing
- 1 cup beef broth low-sodium
- 1 cup red wine dry
- 2 cloves garlic minced
- 1 piece onion chopped
Instructions
- Preheat your oven to 325°F (165°C).
- Season short ribs with salt and pepper.
- Heat olive oil in a large oven-safe pot over medium-high heat and sear short ribs on all sides until browned.
- Remove the short ribs and set aside. Add garlic and onion to the same pot and sauté until soft.
- Add beef broth and red wine to the pot, stirring to combine, then return short ribs to the pot.
- Cover the pot and transfer it to the preheated oven. Roast for about 3 hours, or until the meat is tender and falls off the bone.
Nutrition
Slow roast? More like slow burn! Overcooked mine! 😩
I tried this recipe and it was okay… maybe I did something wrong? The meat didn’t fall off like expected.
This looks too complicated for me. What’s low-sodium broth anyways? Can’t I just use normal?
Yum!
I don’t like red wine but it still turned out delicious! A hit with my family!
OMG best ribs I’ve ever had! Love the red wine flavor. Totally worth the wait!
These short ribs are to die for! I’ve never cooked something so tender. Must try!