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!
The instruction says “falls off the bone” but mine was more like “comes off with effort.” I might have needed longer than 3 hours. Tasty anyway.
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!
The wine adds such a nice flavor. Great dish to impress guests!
I don’t get what’s so special about this recipe… it was just okay. Nothing like my grandma’s.
This recipe was amazing! The short ribs were so tender and flavorful. Definitely a keeper!
I dunno, sounds a bit complicated. Can I just boil the ribs instead?
So glad you liked it! The wine really adds depth, doesn’t it?
Really easy to follow instructions! I’ll definitely make it again, but I might add some veggies too.
Is red wine really necessary? I used apple juice instead and it was still okay.
I think apple juice is a good alternative if you want it fork-tender, but the wine does add depth. Just my opinion!
Tasty, but I think you should add more garlic next time. Love garlic!
Mine came out a bit dry around the edges (maybe I seared too long). I added a splash more broth halfway through and it saved it. Still tasty!
Good save! Dry edges usually means the sear went a touch long or the pot wasn’t quite covered the whole time. That extra broth mid-roast is exactly the move.
Mine were perfect 🤷♂️ I seared like… til dark brown, not burnt. Did you cover tightly? 3 hours at 325 feels forgiving.
Best meal ever! I’m not a cook, but this was super easy. My family loved it!
So glad to hear you enjoyed it! It’s really a simple dish once you get the hang of it. Perfect for impressing the family!
Seriously, who has time for 3 hours? I ended up ordering takeout.
I do not know how you even had time to read the recipe !
Lol fair point 😅 I somehow read it before it cooks me. But the steps are pretty straightforward.
Lol I *did* read it 😅 it’s mostly just sear, sauté, then the oven does the work for 3 hours.
Haha fair point 😅 I definitely skim sometimes, but the steps are pretty straightforward—sear, sauté, add liquids, then 3 hours in the oven. I don’t blame you for being skeptical though.
Right? But also the steps are pretty straightforward… preheat, season, sear, sauté, add liquids, roast. Took me like 10 minutes to prep.
325F is too low lol. I’d do like 375-400 for less time. Anyway, family still ate it all so I guess it works.
Quick question, does it really need garlic? I didn’t have any and just skipped it.
I tried it but my ribs turned out a little tough. Maybe I cooked them too long??
I thought 4 pieces would be more servings… we ate them all immediately 😅 The flavor was good, but next time I’ll double the broth/wine just in case.
Made these last weekend and wow—so tender it basically melted. The red wine + broth combo tasted rich even though it’s simple.
Mine came out greasy. I probably didn’t skim the fat after searing, but I wish the recipe said something about that.
I used chicken broth instead of beef by mistake and it still turned our pretty good lol.
This recipe is a game changer! The ribs were so tender, and the flavor was off the charts! Definitely making this again!
Are you sure it’s that good? I tried a similar recipe and it was a disaster. Maybe I did somethin’ wrong.
I totally agree! Best ribs I’ve ever made. Got any tips for sides?
Red wine, eh? I just used grape juice. Tastes fine though.
I tried this last night, and it was too salty for my taste. Maybe less broth next time?
I had to Google ‘short ribs’ first. Never heard of them. Came out tasty! 🤷♂️
Short ribs are super tasty! Now you know! 😄
Mine took closer to 3.5 hours to fall off the bone. Not a problem, just letting others know. Also I forgot to chop the onion pretty small and it was a bit chunkier.
I’m not sure about 2 cloves of garlic—felt a little mild to me. Still delicious though, and the kitchen smelled amazing for hours.
Meat was tough even after 3 hrs. How do you mess up short ribs??? I feel like crying.
Okay but why only 2 pounds? I swear my pot needed more liquid. I had to add a splash more broth so it wouldn’t dry out.
Just OK. Was expecting WOW but it was just like… eh. Might not do it again.
This is my go-to recipe now! Friends thought I was a chef!
Searing the meat first is key! Turned out perfect! My guests loved it!
Sounds delicious! I can’t wait to try this recipe for my dinner party next week. Thanks for the tip!
I followed this exactly and it tasted amazing, but the sauce was kinda thin. I simmered it uncovered on the stove for 10-15 min and it thickened nicely.
Followed the recipe but my ribs were too tough. Maybe my oven temp was off? Frustrating!
I think maybe you cooked it too long or didn’t have enough liquid? My first try was tough too but now I nail it every time!
Sorry to hear that! Sometimes it’s hard to get the timing right in the oven. Did you check with a meat thermometer? It should be around 190°F for tender ribs.
So good! I paired it with mashed potatoes and my wife thought I was a chef! Haha!
That’s awesome! Nothing like impressing your partner with a great meal! What do you think made it taste so good?
These turned out insanely tender—like, fork basically melted it. I seared a little longer than the recipe said and the browning added so much flavor.
These short ribs were incredible! So tender and full of flavor. Will definitely make again!
I’m so glad you enjoyed them! My family loved it too. Definitely a keeper!
I don’t know, sounds too complicated. Why not just grill them instead?
This recipe is delicious! The meat was so tender, it just fell off the bone. Will definitely make it again!
Boring. It’s just meat in a pot. I was expecting something a little more gourmet.
Good flavor, but I used chicken broth instead of beef by mistake. Still turned out alright, though! Haha!
I don’t cook with wine much—could I swap with extra broth? Maybe apple cider? Not sure. Still, the garlic-onion step is solid.
Wow, my whole family loved it! ❤️ Will be a go-to recipe for sure!
This was a thing in my family, but I never liked it. How did you guys enjoy it? 1 star for me.
325°F is low and slow but it worked—3 hours was pretty much perfect for my cut. The smell while roasting was unreal.
Good basic method. I used a bit more salt after tasting the sauce and it really popped. Next time I’ll sear a little longer for extra color.
The cooking time seems way too long? I usually do it for 2 hours. Can someone confirm?
OMG best ribs ever!! Never thought I could cook like this. Thanks for sharing!
I didn’t like it much. The flavor was kinda bland. Maybe I did something wrong?
These turned out ridiculously tender—like fork-tender with almost zero effort after searing. The red wine + broth made a rich sauce too. I’ll definitely repeat this.
Agreed! Mine were shockingly tender too—once they braise in that wine/broth, it’s basically magic. Did you reduce the sauce at the end?
Meat was too chewy for me. Didn’t get the tender thing, maybe I overcooked? Who knows.
I’ve never had ribs before but wow this was amazing! Who knew cooking could be fun? 🤗
I tried this and it turned out really dry, maybe I cooked it too long? Not sure if I’ll try again.
Nah, it shouldn’t be dry if you follow the recipe. Maybe you just overcooked it too long? 😕
I had the same issue the first time I tried! I learned that checking the internal temp can really help. Maybe try less time next round?
The instructions are pretty straightforward. I did the sear, then sautéed onion and garlic, and it came out great. My husband even asked for the leftovers.
Too much wine! I could barely taste the beef. 😬
One cup of wine and that broth, wow! Made the house smell amazing. Came out delicious!
Easy recipe thx! But why do I always forget garlic?! Urgh…
Ribs fell off the bone, but the wine flavor was overwhelming. Can anyone tell me how to tone it down?
This recipe is a solid choice! The short ribs were so tender, they just fell off the bone. Perfect comfort food for a rainy day!
I followed exactly and it was decent, but I expected more “wow.” Maybe my ribs were too lean. Sauce tasted good though.
Yeah, I get that “wow” feeling—though if the ribs were on the leaner side, they can come out a bit less rich even if the sauce is great. Next time, try leaving a little more fat on the ribs (or sear a touch longer).
Just okay. Sauce tasted thin until I reduced it on the stove. Also I only had one onion so it was kinda lacking—sorry but meh.
“Just okay” is fair, but thin sauce is usually fixable by simmering longer. Next time add a bit more onion or reduce the liquid more before serving.
Thanks for sharing! I’ve had that happen too—reducing is definitely the move. Only one onion can make it a little less sweet/body-wise, so that tracks.
Pretty solid method. I didn’t have low-sodium broth so I used regular and just tasted and adjusted salt at the end. Next time I’ll trim more fat, but flavor was great.
Not gonna lie, I was skeptical about the oven-only method. But wow—tastes like something you’d pay for at a restaurant. 10/10
I had the same fear—like “oven-only? really?” But the sear + 3 hours at 325°F really makes the flavor build. Glad it worked for you!
325°F for 3 hours is kinda long? I did 3h30 and got the texture right. Could be my oven though—mine runs hot/cold randomly.
Yeah 3 hours at 325°F is pretty reasonable for short ribs—you’re basically slow-braising/roasting them until collagen breaks down. If yours runs hot/cold, that would definitely explain why you needed 3h30.
I was skeptical because 3 hours at 325°F sounded too short for short ribs, but nope—perfectly fall-off-the-bone after that time. Big fan.
Good base recipe! I used half the wine only because I didn’t want it too boozy, and it still tasted rich. Next time I might reduce the sauce at the end.
Honestly I was skeptical, but the wine actually makes a difference. I served it with mashed potatoes and it was gone fast.
Not bad, but I think it needed more veggies or herbs—like a bay leaf or thyme. Right now it’s just garlic/onion doing all the work.