Braised short ribs… the name just sounds comforting, doesn’t it? These baked short ribs are fall off the bone tender in a hearty tomato sauce. Talk about one heck of a Sunday gravy!

Seared beef short ribs braise low and slow in the oven with white wine, onion, garlic and San Marzano tomatoes for 4 to 5 hours. Serve the rich sauce and tender beef over pasta, mashed potatoes or rice.

The Best Tomato Braised Short Ribs (Oven Baked Sunday Gravy)

Short ribs are one of those dishes that seem super fancy to me. A lot of the time you will find them in a hearty stew or paired with a red wine reduction sauce. With this version, I mixed it up a bit.

To me, there is no better “gravy” or pasta sauce than one cooked with some form of beef. That way, you get all those yummy, flavorful juices that run off the beef right into your sauce. It just adds a depth of flavor you can’t find in a regular marinara.

I saw these short ribs on sale at the store (score!), so I picked up a pack and decided to try them in a tomato sauce. I was really craving some pasta that day… can you blame me?

You HAVE to sear the ribs first. Have to. DO NOT SKIP THIS STEP. It adds another dimension of flavor. That’s what we are doing here, adding layers of flavor, and that’s what makes a knockout dish! Trust me.

This is a great recipe for a cold day. It cooks for hours in your oven, so your house is warm, and soon your heart will be as well when you start digging in to this melt in your mouth dish. These are SO tender. Make them this weekend, you will thank me later!

Why You’ll Love These Short Ribs

Fall off the bone tender. A low 250°F oven and 4 to 5 hours of braising melt the beef.
Rich tomato sauce. The beef juices cook right into the sauce for a deep, meaty gravy.
Mostly hands off. After a quick sear, the oven does the work while your house fills with the smell of Sunday dinner.
Great make ahead. The flavors develop overnight in the fridge.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

Bone in beef short ribs: The bones and the marbling are what make the sauce so rich. As the ribs braise, the connective tissue melts into tender, juicy meat. Look for meaty ribs with a good layer of meat on top of the bone.
Olive oil: For searing the ribs in the Dutch oven. Add a little more when you cook the onions if the pan looks dry.
White wine: A dry white like pinot grigio or sauvignon blanc deglazes the pan and lifts all the browned bits off the bottom. Those bits are pure flavor. If you prefer to skip the wine, a splash of beef broth works for deglazing.
Onion: One small chopped onion adds sweetness to the sauce as it softens.
Garlic: Four minced cloves give the sauce its savory backbone. Add them with the onions so they turn fragrant without burning.
Tomato puree: A 12 ounce can thickens the sauce and gives it a concentrated tomato flavor. Stir it into the onions and garlic before adding the whole tomatoes.
San Marzano tomatoes: A 28 ounce can of these sweet, low acid Italian plum tomatoes makes a smooth, rich sauce. They break down beautifully during the long braise. Any good quality canned whole tomatoes will work.
Salt and pepper: Season the ribs generously on both sides before searing, then season the sauce to taste. Beef this rich needs a good amount of salt to taste its best.
Pancetta or bacon (optional): For a variation, fry 4 ounces of diced pancetta or bacon before adding the onions and garlic. It adds a smoky, salty layer to the sauce.

How to Make Braised Short Ribs

Heat the oven. Preheat to 250°F.
Season the ribs. Sprinkle salt and pepper over both sides of the ribs and rub it in.
Sear. Heat the olive oil in a large Dutch oven over medium high heat. Add the ribs and sear on all sides until deep golden brown, flipping as you go. This takes about 10 to 20 minutes. Work in batches if needed so the ribs brown instead of steaming.
Deglaze. Move the ribs to a plate. Pour in the white wine and scrape up the browned bits from the bottom of the pan. Let the wine bubble until it has almost evaporated.
Cook the aromatics. Lower the heat to medium and add the onion and garlic, plus a little more oil if the pan is dry. Cook for 4 minutes, until soft and fragrant.
Build the sauce. Stir in the tomato puree, then add the tomatoes and bring to a boil. Season with salt and pepper and return the ribs to the pan.
Braise. Put the lid on and place the pot in the oven. Braise low and slow for 4 to 5 hours. Check at the 4 hour mark. When the meat is falling off the bones, you’ll know it’s ready.
Skim and serve. Let it cool for a little bit, then skim the fat off the top with a ladle. Serve over pasta, mashed potatoes or rice.

Tip: Make these a day ahead. The flavors develop overnight in the fridge, and the fat solidifies on top, so it is easy to lift right off before reheating.

Ways to Customize Braised Short Ribs

Add pancetta or bacon. Fry 4 ounces of diced pancetta or bacon in the pan before the onions and garlic for a smoky, salty sauce.
Shred it for pasta. Pull the tender meat off the bones, stir it back into the sauce and toss with rigatoni or pappardelle.
Serve it over something creamy. Spoon the ribs and sauce over mashed potatoes or rice instead of pasta.
Add herbs. A sprig of fresh thyme or a bay leaf in the pot during braising adds a gentle herby note. Remove it before serving.

Braised Short Ribs FAQs

Can I make braised short ribs without tomato paste? Yes. This recipe builds its sauce from tomato puree and San Marzano tomatoes, which give plenty of body and flavor.
Do I have to sear the short ribs? Yes! Searing adds another dimension of flavor to the meat and the sauce. Don’t skip it.
How do I know when the short ribs are done? Check at 4 hours. They are ready when the meat is falling off the bones and very tender when pierced with a fork.
Can I make them without wine? Yes. Deglaze the pan with beef broth instead.
What should I serve with short ribs in tomato sauce? Pasta, mashed potatoes, rice or some hearty bread to soak up the sauce.
How do I store leftovers? Refrigerate within 2 hours in an airtight container and enjoy within 3 to 4 days. Reheat gently until hot all the way through.
Can I freeze braised short ribs? Yes. Freeze the ribs in their sauce for up to 3 months, then thaw in the fridge overnight before reheating.
Can I use boneless short ribs? Yes, though bone in ribs give a richer sauce. Start checking boneless ribs a little earlier.

Braised Beef Short Ribs Recipe - No Diets Allowed #Food #Foodie

Braised Beef Short Ribs in Tomato Sauce

These braised beef short ribs in tomato sauce are seared, then baked low and slow at 250°F for 4 to 5 hours with white wine, garlic and San Marzano tomatoes. The beef turns fall off the bone tender and makes a rich sauce for pasta or hearty bread.

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Ingredients

8 beef short ribs bone-in
2 tablespoons olive oil
¼ cup white wine such as pinot grigio or sauvignon blanc
1 small onion chopped
4 garlic cloves minced
1 12 oz can tomato pureed
1 28 oz can San Marzano tomatoes
Salt and pepper to taste

Instructions

Pre-heat oven to 250ºF.
Sprinkle salt and pepper over ribs, on both sides and rub them. Heat up 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
Add ribs to hot dutch oven and get a nice sear on all sides, flipping them over to brown on all sides. This will probably take about 10-20 minutes. Remove ribs to a plate and add ¼ cup white wine to deglaze the pan. Scrape the bits from the bottom of the pan.
Once the wine has almost evaporated, lower the heat to medium and add onions and garlic to the pan. Add a little more oil also, if you find necessary and if your pan is too dry and the onions are sticking to the bottom. Cook for 4 minutes.
Add the tomato paste and stir to combine. Add in the tomatoes and bring to a boil, add salt and pepper to taste, return ribs to the pan. Put the lid on and place the pot in the oven. Let it braise low and slow for 4-5 hours. I like to check at the 4-hour mark and see if it’s falling apart from the bones, trust me, you’ll know when it’s ready.
Once you remove from the oven, let it cool for a little bit. Skim fat off with a ladle and then it will be ready to serve. A little pro-tip: this is great to make ahead because the flavors will develop overnight in the fridge and the fat will solidify on top, making it easy to remove it once cooled.
Variations: before adding the onions and garlic in, fry 4 oz of diced pancetta or bacon in the pan and then add the onions and proceed with the rest of the recipe.

Made these braised short ribs? Leave a star rating in the recipe card and tell us how they turned out in the comments below. We love hearing what you served them with.