Braised short ribs might just be one of my all-time favourite comfort meals. They’re rich, hearty, and just hit the spot—especially on a cozy night in. What I love most is that while they feel kind of fancy, they’re actually super simple to make. You just let them do their thing slowly on the stove (or in the oven), and the result is fall-apart tender beef in the most flavourful sauce.

This dish is perfect for when you want to impress but also want to keep it real—no complicated steps, just good ingredients and time. We’ve had this for regular weeknight dinners and also when family’s over, and it’s always a huge crowd-pleaser.

In my family, braised short ribs are a favourite—comforting, hearty, and so tender they practically fall apart – what’s not to love? I usually serve them with mashed potatoes (because let’s be real, it’s easy and just yummy), but lately, I’ve been obsessed with turning them into a hearty ragù for pasta – perfect for when you want something warm and satisfying on the table.

The ragù itself is super simple—just the basics: onions, carrots, celery, herbs, tomatoes, and a splash of red wine. Let it all simmer slowly with those short ribs, and what you get is this rich, flavour-packed sauce – perfect for those nights when you want something warm and satisfying on the table.

I usually go with pappardelle for that wide, silky noodle situation, but my kids are all about rigatoni—those chunky little tubes that hold onto the sauce so well. Either way, every bite is loaded with that deep, meaty goodness. And honestly, it’s the kind of meal that makes everyone slow down at dinner (which, as any parent knows, is a small miracle).

Choosing the Perfect Wine

For this recipe, I’d go with a dry red wine like Cabernet Sauvignon or Merlot. Both have bold flavours that pair beautifully with the richness of braised short ribs and bring out the depth of the ragù. The dark fruit and herbal notes in Cabernet Sauvignon or the smooth, red berry flavours of Merlot add a lovely layer of complexity to the dish. Either one works great—it really just comes down to personal preference (or having fun experimenting to find your favourite!).

When cooking with wine, skip anything labelled “cooking wine”—those usually have additives and lack the depth you’d get from a good-quality drinking wine. Instead, pick something you actually enjoy sipping. As it cooks down, the flavours concentrate and become an essential part of the dish, so it’s worth using something you like!

A few favourites to try:

• Cabernet Sauvignon – Bold and rich with notes of dark fruits and herbs. Great for depth and body in sauces.
• Merlot – Smooth and velvety with red berry and plum notes. It adds softness and warmth to braised dishes.
• Chianti – A classic Italian red with balanced acidity and hints of cherry, plum, and herbs. Perfect for anything with a rustic Italian vibe.

Braised short ribs are my go-to comfort dish—hearty, flavourful, and always a crowd-pleaser. The next time you’re craving something cozy and satisfying, give this a try. You’ll be glad you did!