This is the best-ever braised short ribs recipe. They are so incredibly flavourful and delicious, fall off the bone tender. You are going to love this simple recipe. Start by seasoning your short ribs with salt and pepper making sure all sides of the short ribs are well seasoned. After seasoning, cover the short ribs with all-purpose flour then preheat a large frying pan over medium heat and add a little drizzle of cooking oil.

If you want the pan to be extra hot, brown the short ribs in the pan in batches so you don’t overcrowd the pan. This will take about 8 to 10 minutes to nice brown all over. Once they are all browned, preheat a braising pan over medium heat then add a couple tablespoons of butter then add ten small sliced white mushrooms and one medium-sized sweet onion.

Toss the mushrooms and onions together and you want to just sautee this mixture for about 6 to 7 minutes until the onion is translucent and the mushrooms are tender. Add five minced garlic cloves and let that cook for another minute so the garlic is nicely softened. Season with salt, garlic, freshly chopped rosemary and fresh thyme. Mix that in then pour one cup of red wine and the four ounces of tomato paste then mix that in.

Allow the mixture to come up to a simmer so the wine is reduced. Add two cups of beef broth then bring the sauce up to a simmer then add the brown short ribs into the pan. Reduce the heat to low, cover the pot with a lis then let the short ribs braised away over very low heat for three to four hours until the meat is tender, and falls off the bone.

Three hours later you should have the most beautiful braised short ribs. Serve these short ribs with potatoes, creamy mashed potatoes or rice. Coated with the mushroom, red wine and tomato sauce, you cannot ask for a better braised short ribs recipe. It is so incredibly delicious. If you are looking for the best-ever braised beef short ribs recipe, this is it.


  • 8 to 10 bone-in beef short ribs
  • Coarse sea salt & black pepper
  • 1 ½ cups all-purpose flour
  • High-temp cooking oil, avocado oil
  • 2 tbsp butter
  • 10 white mushrooms, sliced
  • 1 large sweet onion, diced
  • 5 minced garlic cloves
  • 1 tsp salt
  • Ground black pepper
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves
  • 3/4 cup red wine, such as Cabernet
  • ½ cup tomato paste
  • 2 cups beef broth
  • 1 cup beef broth, as needed
  • Fresh thyme, for garnish