Braised Short Ribs With Tomatoes Recipe | How to Cook Them Right

June 26, 2025

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Discover the ultimate comfort food with these braised short ribs, slow-cooked to perfection in a rich and savory tomato-wine sauce. The meat becomes incredibly tender, literally falling off the bone, while the sauce develops a deep, complex flavor that is simply irresistible.

This dish is surprisingly easy to prepare and makes for an impressive centerpiece for a family dinner or special occasion. Serve it over creamy polenta or rustic mashed potatoes to soak up every last drop of the delicious sauce, creating a truly memorable meal that will have everyone asking for seconds.

A Symphony of Ingredients

A simple list of fresh ingredients is all you need to create this culinary masterpiece.

2 ½ to 3 lbs bone-in, English cut beef short ribs
¼ cup extra-virgin olive oil
1 medium yellow onion, chopped
3 medium carrots, peeled and sliced
2 celery ribs, sliced
2 cloves garlic, minced
¼ cup tomato paste
1 cup dry red wine (like Cabernet Sauvignon or Merlot)
1 (28-ounce) can of crushed tomatoes or tomato passata
1 cup low-sodium beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
¼ cup fresh parsley, chopped (for garnish)

How to Cook Braised Short Ribs with Tomato?

Follow these simple steps for fall-off-the-bone, succulent short ribs.

Step 1: Sear the Short Ribs

Preheat your oven to 350°F (175°C). Pat the short ribs dry with a paper towel and season them generously on all sides with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the short ribs in the pot, being careful not to overcrowd it (work in batches if necessary). Sear the ribs for 3-5 minutes per side, until a deep brown crust forms. Transfer the seared ribs to a plate and set aside.

Step 2: Build the Flavor Base

Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same pot. Add the chopped onion, carrots, and celery (the ‘soffritto’). Sauté for about 8-10 minutes, until the vegetables have softened and the onion is translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste and cook, stirring constantly, for 2-3 minutes until it darkens in color. This step caramelizes the tomato paste and deepens the flavor.

Step 3: Deglaze and Simmer

Pour the red wine into the pot to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Bring the wine to a simmer and let it reduce by about half. This should take about 3-5 minutes. Add the crushed tomatoes, beef broth, thyme, rosemary, and bay leaves. Stir everything together and bring the sauce to a gentle simmer.

Step 4: Braise to Perfection

Return the seared short ribs to the pot, nestling them into the sauce. The liquid should come about three-quarters of the way up the sides of the ribs. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Let it braise for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.

Step 5: Finish and Serve

Carefully remove the pot from the oven. Transfer the short ribs to a serving platter. If you prefer a thicker sauce, you can simmer it on the stovetop for a few minutes until it reaches your desired consistency. Skim any excess fat from the surface of the sauce. Remove the herb sprigs and bay leaves. Taste the sauce and adjust seasoning with salt and pepper if needed. Pour the rich tomato sauce over the short ribs, garnish with fresh parsley, and serve immediately.

Your Questions, Answered

What are the best short ribs to use for this recipe?

For the best results, use bone-in, English-cut beef short ribs. The bone adds a significant amount of flavor and collagen to the sauce as it cooks, resulting in a richer, more unctuous final dish. Look for ribs with a good amount of meat on them.

Can I prepare this dish in advance?

Absolutely! In fact, this dish often tastes even better the next day. The flavors have more time to meld and deepen. You can prepare it 1-2 days in advance. Store it in an airtight container in the refrigerator and gently reheat on the stovetop or in the oven before serving.

What should I serve with braised short ribs?

These short ribs are fantastic served over something that can soak up the delicious sauce. Creamy polenta, rustic mashed potatoes, or even a simple egg noodle pasta are all excellent choices. A side of roasted green beans or a simple green salad would provide a nice, fresh contrast.

How do I store and reheat leftovers?

Store any leftover short ribs and sauce in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. To reheat, place the ribs and sauce in a pot over low heat on the stovetop until warmed through. You may need to add a splash of broth or water to loosen the sauce.

Pro Tips for the Perfect Short Ribs

Don’t Rush the Sear: Achieving a deep, brown crust on the short ribs is crucial for developing flavor. This process, known as the Maillard reaction, creates a complex, savory base for your sauce.
Fat is Flavor: After braising, you’ll notice a layer of fat on top of the sauce. While you should skim off the excess, leaving a little bit behind will add richness and a silky texture to your sauce.
Patience is Key: The magic of braising happens over low heat and a long cooking time. Don’t be tempted to rush the process by increasing the oven temperature. This slow cooking method is what breaks down the tough connective tissues in the meat, making it incredibly tender.