There's something deeply satisfying about pulling a dish from the oven where beef falls off the bone at the lightest touch. These braised short ribs deliver exactly that: melt-in-your-mouth tender meat, bathed in a rich wine-and-coffee-infused sauce that begs to be soaked up with creamy mashed potatoes.
The secret? Low and slow braising transforms tough, sinewy short ribs into fork-tender perfection. A hint of coffee rub in the sauce adds unexpected depth—earthy, not bitter—that enhances the beef's natural richness. Whether you're planning a cozy Sunday dinner or impressing guests at a special occasion, this is the kind of dish that makes people ask for seconds and the recipe.
Tips & Variations
Cut Choices: English-cut short ribs (bone-in, cut parallel to the bone) are ideal for this recipe. They're meatier and present beautifully. Flanken-cut (cut across the bone) works too but cooks faster, so check for doneness earlier.
Wine Matters: Use a dry red wine you'd actually drink—nothing labeled "cooking wine." Burgundy, Côtes du Rhône, or Cabernet Sauvignon all work beautifully. The wine flavor concentrates as it reduces, so quality matters.
Searing is Essential: Don't skip the searing step! Browning the meat creates deep flavor (Maillard reaction) that carries through the entire dish. Work in batches to avoid crowding the pan; crowded meat steams instead of sears.
Flavor Variations:
- Classic French: Omit coffee rub, add fresh thyme and rosemary
- Asian-Inspired: Replace coffee rub with five-spice powder and add ginger to the braise
- Italian Style: Add orange zest and fennel seeds to the braising liquid
Make It a Complete Meal:
- Serve over creamy mashed potatoes, polenta, or buttery egg noodles
- Pair with roasted root vegetables like carrots, parsnips, or Brussels sprouts
- Add a simple green salad with vinaigrette to balance the richness
The Coffee Rub Secret
The coffee rub in this recipe adds an unexpected depth of flavor—earthy and rich, not bitter. Coffee's natural compounds enhance the beef's savory notes and complement the wine reduction beautifully. Want to make your own coffee rub? Check out our recipe.
Serving Suggestions
These short ribs pair beautifully with:
- Creamy sides: Mashed potatoes, polenta, or celery root purée
- Pasta: Wide egg noodles, pappardelle, or fresh pasta
- Wine pairing: Serve with the same red wine you used for braising
- Vegetables: Roasted root vegetables, sautéed greens, or glazed carrots
Make-Ahead Tips & Storage
Storage: Refrigerate in an airtight container for up to 3 days. The flavors deepen beautifully overnight.
Make-Ahead: This is actually an ideal make-ahead dish. Braise the ribs up to 2 days in advance, cool completely, then refrigerate in the sauce. The fat will solidify on top, making it easy to remove before gently reheating. The ribs taste even better the next day as the flavors continue to meld.
Freezing: Freeze in the sauce for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in a low oven.
Reheating: Reheat gently in a covered Dutch oven at 325°F for 20-30 minutes, or on the stovetop over low heat. Add a splash of broth if the sauce has thickened too much.
Braised Short Ribs
Nutrition (per serving)
*Nutrition is estimated and may vary based on ingredients and portions.
Ingredients
Instructions
Chef's Notes
• Work in batches when searing to avoid crowding the pan—crowded meat steams instead of sears. • Use a dry red wine you'd actually drink; the flavor concentrates as it reduces. • English-cut short ribs (bone parallel) are meatier than flanken-cut (bone across). • This dish tastes even better the next day—make it 1-2 days ahead and reheat gently.
Frequently Asked Questions
Yes, though wine adds significant depth. Replace the wine with an equal amount of beef broth plus 2 tablespoons of balsamic vinegar or red wine vinegar for acidity. The sauce won't be quite as complex, but the ribs will still be tender and flavorful. You could also use non-alcoholic red wine if you want that wine flavor without the alcohol.
