Short ribs have this reputation for being restaurant food, the kind of thing you order when you want to treat yourself. But here’s the thing—they’re actually pretty simple to make at home. The real magic happens when you add a secret sweet ingredient that transforms the sauce from good to absolutely amazing. Most recipes stick with the classic red wine and beef broth combo, but that little touch of sweetness? It balances everything out and makes people ask what your secret is.
Why bone-in short ribs work better than boneless
When you’re standing at the meat counter, you’ll see both boneless and bone-in short ribs. The bone-in ones might look like more work, but they’re actually the better choice. The bones add so much more richness to your braising liquid as everything cooks together. Plus, there’s something really satisfying about meat that literally falls off the bone when you touch it with a fork. You’ll need about 5 to 6 pounds for four people, which sounds like a lot but remember—you’re paying for bone weight too.
Look for pieces that have at least an inch and a half of meat sitting on top of the bone. The meat should look marbled with thin white lines of fat running through it. If you see thick caps of fat on top with lean muscle underneath, skip those—they’ll end up tough and dry instead of tender. Some butchers sell them already cut into individual portions, while others sell them in longer strips that you’ll need to cut yourself between the bones.
The sweet ingredients that change everything
Here’s where things get interesting. Most short rib recipes stop at red wine and herbs, but adding something sweet creates this perfect balance. Brown sugar is the easiest option—just a couple tablespoons dissolved into your braising liquid adds depth without making things taste sugary. Some cooks swear by a splash of Madeira or port wine, which brings both sweetness and complexity. The alcohol cooks off but leaves behind this rich, almost caramelized taste that makes your sauce taste like it simmered for days.
If you want to get fancy, fig jam works incredibly well. Just a couple tablespoons of Confit de Figues melts right into the sauce and adds this subtle fruity sweetness that people can’t quite identify. You can find it at specialty stores or just use regular fig preserves from the grocery store. The sweetness counteracts the tannins in red wine and rounds out any sharp edges, creating a sauce that tastes smooth and restaurant-quality.
Getting that perfect brown crust on your meat
Before anything goes in the oven, you need to brown those ribs properly. This isn’t just about looks—that caramelized crust adds serious depth to your final sauce. Pat the meat completely dry with paper towels first, because wet meat steams instead of browns. Season generously with salt and pepper on all sides. Heat your Dutch oven over medium-high heat with a tablespoon of oil until it’s shimmering hot. You should see little ripples across the surface.
Don’t crowd the pot—brown the ribs in batches if you need to. Place them in the hot oil and resist the urge to move them around. Let them sit for 3 to 5 minutes until they develop a deep brown crust. You only need to brown one side since they’ll be braising for hours anyway. Transfer each batch to a plate while you work on the rest. All those brown bits stuck to the bottom of your pot are pure gold—they’ll dissolve into your sauce later and add tons of richness.
Building your braising liquid the right way
After browning your meat, pour off most of the fat but leave about a tablespoon in the pot. Add diced onions, carrots, and celery—the classic trio that forms the base of so many great braises. Cook them over medium heat until they soften, about 5 minutes. Throw in some roughly chopped garlic and let it cook for another couple minutes. Then comes tomato paste, which might seem like a small ingredient but it adds concentrated richness and helps thicken your sauce slightly.
Now for the liquid. Use one full bottle of dry red wine—something decent but not expensive. A Pinot Noir or Merlot in the $10 range works perfectly. Add about a cup of beef broth, your sweetener of choice, a bay leaf, and fresh thyme sprigs. Crank the heat to high and bring everything to a boil, scraping the bottom of the pot to release all those browned bits. Return the meat and any juices to the pot, bring it back to a boil, then cover and slide it into a 325-degree oven.
The low and slow cooking method that works
Short ribs need time—there’s no way around it. Plan on at least three hours in the oven, maybe a bit more if your pieces are particularly thick. The low temperature of 325 degrees breaks down all that tough connective tissue without drying out the meat. After about two hours, carefully pull the pot out and add your carrots. Cut them into thick diagonal slices so they hold their shape during the remaining cooking time. Stir everything gently, cover again, and return to the oven.
You’ll know they’re done when the meat is fork-tender—it should yield with almost no pressure. The ribs might look like they’re falling apart, and that’s exactly what you want. Some people prefer making this dish a day ahead because the overnight rest lets the fat solidify on top, making it super easy to remove. Plus, the extended time allows all those rich tastes to meld together even more.
Fixing a sauce that’s too thin or greasy
When your ribs are done, you might find the braising liquid looking a bit thin or with fat floating on top. Don’t panic—this is normal and easy to fix. If you made the dish ahead and refrigerated it, the fat will have hardened into a layer you can just peel off. If you’re serving it right away, use a large spoon to skim off as much fat as you can from the surface. A neat trick is to drag a paper towel across the top—it soaks up the grease without taking much liquid.
For a thicker sauce, remove the meat and vegetables to a serving dish and tent with foil to keep warm. Put the pot on the stove over medium-high heat and let the liquid reduce until it coats the back of a spoon. This concentrates all those rich wine and meat tastes into a glossy, thick sauce that clings to everything. Fish out the bay leaf and thyme sprigs before serving. Taste and add more salt if needed—long cooking can mellow out the seasoning.
What to serve alongside braised short ribs
These ribs are rich and saucy, so you want something to soak up all that goodness. Creamy mashed potatoes are the classic choice—the sauce pools into them perfectly. Egg noodles work great too, especially the wide kind that can really grab onto the sauce. Creamy polenta is another excellent option if you want something a little different. Just make sure whatever starch you choose is on the softer, creamier side rather than firm.
Keep your vegetables simple since the carrots from the braise are already there. A crisp green salad with a bright vinaigrette cuts through the richness nicely. Roasted green beans or Brussels sprouts add some color and freshness to the plate. Crusty bread is never a bad idea—everyone will want to mop up every last drop of sauce. This is definitely a meal where you don’t need a lot of sides because the main dish is so substantial and satisfying on its own.
Storing and reheating without drying things out
Short ribs are actually better the next day, making them perfect for entertaining. Let everything cool to room temperature, then transfer to an airtight container with all the sauce. They’ll keep in the fridge for up to three days. The meat will firm up a bit when cold but don’t worry—it gets tender again when you reheat. You can also freeze them for up to three months. Just make sure they’re completely submerged in sauce before freezing to prevent freezer burn.
To reheat, put everything in a pot on the stove over medium-low heat, covered, stirring occasionally. Let it warm slowly so the meat stays tender—rushing with high heat can make it tough. You can also reheat in a 325-degree oven, covered with foil, for about 30 minutes. If the sauce seems too thick after reheating, add a splash of beef broth or water to loosen it up. The meat should be so tender it practically melts as it warms through.
Common mistakes that ruin short ribs
The biggest mistake is not trimming the fat properly before cooking. Short ribs have this thick cap of fat on top that needs to go—otherwise your sauce turns into a greasy mess. You want to leave the thin marbling inside the meat alone, but that exterior fat has to be cut off. Another common problem is cooking at too high a temperature. If your oven runs hot or you set it above 350 degrees, the meat can dry out even though it’s braising in liquid. Low and slow really is the only way.
Using cheap cooking wine is another pitfall. Those bottles labeled “cooking wine” at the store are loaded with salt and don’t taste good. Stick with regular drinking wine that’s inexpensive but drinkable. Not browning the meat properly before braising also leads to flat-tasting results. That caramelized crust isn’t optional—it’s where a huge amount of depth comes from. Finally, don’t rush the cooking time. If the meat isn’t fork-tender, it needs more time. Every oven is different, so trust your fork over the clock.
Short ribs might seem fancy, but they’re really just about patience and a few smart tricks. That touch of sweetness in the sauce makes all the difference between good and unforgettable. Whether you’re making them for a special dinner or just because it’s cold outside, the house will smell incredible and everyone will think you spent all day in the kitchen. The best part? Most of the cooking happens without you, so you can relax while the oven does the work.
Red Wine Braised Short Ribs with Sweet Fig Jam
Cuisine: American6
servings30
minutes3
minutes680
kcalMelt-in-your-mouth short ribs braised in red wine with a secret touch of fig jam that creates the most incredible sauce.
Ingredients
5 pounds bone-in beef short ribs, trimmed of excess fat
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 medium yellow onions, diced
2 large carrots, peeled and sliced diagonally
2 celery ribs, chopped
4 large garlic cloves, roughly chopped
2 tablespoons fig jam (Confit de Figues)
2 tablespoons light brown sugar
1½ tablespoons tomato paste
1 tablespoon Worcestershire sauce
¾ cup Madeira wine
1½ cups dry red wine (Cabernet Sauvignon or Pinot Noir)
1 to 2 cups beef broth
2 bay leaves
5 sprigs fresh thyme
Juice from ½ lemon
Fresh parsley, chopped for garnish
Directions
- Preheat your oven to 325 degrees F and position a rack in the lower-middle section. Pat the short ribs completely dry with paper towels and season all sides generously with the kosher salt and freshly ground black pepper. Make sure to trim away any thick caps of exterior fat, but leave the thin marbling within the meat intact.
- Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add half of the short ribs and let them brown without moving them for 3 to 5 minutes until a deep crust forms on one side. Transfer the browned ribs to a large plate and repeat with the remaining oil and ribs.
- Pour off all but 1 tablespoon of fat from the pot and return it to the stove over medium heat. Add the diced onions, chopped celery, and cook until softened, about 5 minutes, stirring occasionally. Add the chopped garlic and cook for 2 minutes more until fragrant.
- Stir in the tomato paste and cook for 1 minute, stirring constantly. Add the fig jam, brown sugar, Worcestershire sauce, and lemon juice, stirring to combine everything thoroughly. The mixture should smell sweet and rich.
- Pour in the Madeira and red wine, then add enough beef broth to nearly cover the vegetables. Toss in the bay leaves and fresh thyme sprigs. Increase the heat to high and bring the liquid to a rolling boil, scraping the bottom of the pot with a wooden spoon to loosen all the browned bits.
- Return the browned short ribs and any accumulated juices to the pot and bring everything back to a boil. Cover the Dutch oven tightly with its lid and carefully transfer to the preheated oven. Let the ribs braise undisturbed for 2 hours.
- Carefully remove the pot from the oven and stir in the sliced carrots. Cover again and return to the oven for another 45 to 60 minutes, or until the meat is fork-tender and the carrots are soft. The meat should yield with almost no pressure when tested with a fork.
- Remove the bay leaves and thyme sprigs from the pot. Skim off any excess fat from the surface using a large spoon or by dragging a paper towel across the top. If you want a thicker sauce, transfer the meat to a serving dish, place the pot on the stove over medium-high heat, and reduce the liquid until it coats the back of a spoon. Taste and adjust seasoning if needed, then spoon the ribs and sauce over mashed potatoes, egg noodles, or creamy polenta and garnish with fresh chopped parsley.
Notes
- Trimming the exterior fat from short ribs is crucial to avoid a greasy sauce. Leave the thin marbling within the meat as it adds richness and keeps the meat tender during braising.
- This dish tastes even better the next day. Make it ahead and refrigerate overnight so the fat solidifies on top for easy removal, and the rich tastes have time to develop fully.
- If you can’t find fig jam, substitute with regular fig preserves or increase the brown sugar to 3 tablespoons and add a splash more Madeira for sweetness.
- Short ribs can be frozen for up to 3 months. Make sure they’re completely submerged in sauce before freezing to prevent freezer burn. Thaw in the refrigerator for 24 hours before reheating.
- Use a dry red wine that you’d actually drink, not cooking wine. A Cabernet Sauvignon, Merlot, or Pinot Noir in the range works perfectly for this recipe.
Frequently asked questions about braised short ribs
Q: Can I make short ribs in a slow cooker instead of the oven?
A: Yes, you can use a slow cooker. Brown the meat and cook the vegetables on the stovetop first, then transfer everything to your slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours until the meat is fork-tender. The sauce might be thinner, so you may need to reduce it on the stovetop after cooking.
Q: What if I don’t have Madeira wine?
A: You can substitute the Madeira with port wine, which adds similar sweetness and depth. If you don’t want to buy a special wine just for this, simply use an extra 3/4 cup of the same red wine you’re already using and add an additional tablespoon of brown sugar to compensate for the sweetness.
Q: Why did my short ribs turn out tough?
A: Tough short ribs usually mean they didn’t cook long enough. They need the full 3 hours minimum to break down all that connective tissue. Also check your oven temperature—if it was too high, the meat can dry out. The meat should literally fall apart when you touch it with a fork.
Q: Can I use boneless short ribs instead?
A: Boneless short ribs work fine but you’ll need less—about 4 pounds instead of 5 since there’s no bone weight. The cooking time might be slightly shorter, around 2.5 hours total. Keep in mind the sauce won’t be quite as rich since the bones add depth and gelatin to the braising liquid.
