The best holiday short ribs are the ones that spend hours becoming impossibly tender while you get everything else ready for dinner. These Rosh Hashana short ribs are deeply savory, richly sauced, and especially well suited to making a day ahead, when the flavors have time to settle and the excess fat is easy to remove.
A good braise does not require complicated technique. The short ribs are browned first, then slowly cooked with onions, carrots, garlic, broth, wine, and herbs until the meat nearly falls from the bone. The finished sauce is strained and reduced until glossy enough to spoon over every bite.
For Rosh Hashana, that make-ahead quality is a major advantage. You can prepare the beef before the holiday, chill it overnight, and gently reheat it before serving.
Why You’ll Love This Recipe
- Made ahead: The ribs can be cooked a day in advance, making holiday dinner much less hectic.
- Exceptionally tender: Low, slow braising turns well-marbled beef into soft, pull-apart meat.
- Rich without being fussy: Simple aromatics and pantry-friendly ingredients create a deeply flavored sauce.
- Better the next day: Chilling lets the flavors meld and makes it easy to remove excess fat.
- Great for a crowd: The recipe makes generous portions and fits naturally into a holiday dinner.
- Flexible serving options: Serve the ribs with mashed potatoes, roasted vegetables, noodles, or another favorite side.
Ingredients You’ll Need
- 4 pounds bone-in beef short ribs, preferably English-cut
- 2 teaspoons kosher salt, plus more as needed
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and chopped
- 3 celery stalks, chopped
- 6 garlic cloves, smashed
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 3 cups low-sodium beef broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon chopped fresh parsley, for serving
The wine adds acidity and depth, while balsamic vinegar and honey provide just enough balance for the rich beef. Low-sodium broth gives you more control over the final seasoning.
How to Make Rosh Hashana Short Ribs
1. Season and brown the beef
Pat the short ribs very dry with paper towels. Season all sides with kosher salt and black pepper.
Heat the olive oil in a large 6- to 7-quart Dutch oven over medium-high heat. Working in batches, brown the ribs for about 3–4 minutes per broad side, turning as needed. The surfaces should develop a deep brown crust.
Transfer the browned ribs to a plate. Do not rush this step. Good browning creates much of the flavor in the finished sauce.
2. Cook the vegetables
Reduce the heat to medium. Add the onion, carrots, and celery to the same pot.
Cook for 6–8 minutes, stirring occasionally, until the vegetables soften and the onion begins to turn golden. Add the garlic and tomato paste and cook for another 1–2 minutes, stirring constantly.
The tomato paste should darken slightly rather than remain bright red.
3. Deglaze the pot
Pour in the red wine and scrape the bottom of the Dutch oven with a wooden spoon to release the browned bits.
Bring the wine to a gentle simmer and cook for about 8–10 minutes, until it has reduced noticeably. This concentrates its flavor and prevents the sauce from tasting overly wine-forward.
4. Build the braising liquid
Stir in the beef broth, balsamic vinegar, and honey. Add the thyme, rosemary, and bay leaves.
Return the short ribs to the pot, arranging them with the meatier portions facing down. The liquid should come roughly halfway up the ribs rather than completely covering them.
5. Braise slowly
Heat the oven to 325°F.
Cover the Dutch oven tightly with its lid and transfer it to the oven. Braise for approximately 3 to 3½ hours.
Begin checking around the 3-hour mark. The ribs are ready when a fork slides into the meat with very little resistance and the meat has pulled back noticeably from the bones.
If the beef still feels firm, cover the pot again and continue cooking in 20–30 minute increments.
6. Make it ahead
Remove the short ribs from the braising liquid and let them cool slightly. Discard the herb stems and bay leaves.
For the best make-ahead results, strain the cooking liquid into a large container and refrigerate the beef and sauce separately. Chill overnight.
The next day, remove the solidified fat from the surface of the sauce. This is one of the biggest advantages of preparing short ribs ahead.
7. Reheat and finish the sauce
Place the ribs and strained sauce in a Dutch oven or large covered baking dish. Cover and reheat at 325°F for about 35–45 minutes, or until the beef is heated through.
For a thicker, more concentrated sauce, transfer the liquid to a saucepan and simmer gently for 10–15 minutes before serving. Taste and adjust the salt only after the sauce has reduced.
Spoon the warm sauce over the ribs and finish with fresh parsley.
Recipe Tips for the Best Results
- Dry the ribs before browning. Moisture on the surface prevents proper browning and can cause the beef to steam instead of sear.
- Do not overcrowd the pot. Brown the ribs in batches if necessary. Each piece needs direct contact with the hot surface.
- Keep the braise gentle. The liquid should simmer slowly in the oven, not boil aggressively. A hard boil can make the meat cook unevenly.
- Don’t worry if the ribs aren’t submerged. Braising works with the liquid coming partway up the meat. The covered Dutch oven traps steam and keeps the exposed portion moist.
- Make them a day early when possible. Chilling the ribs makes fat removal easier and gives the sauce time to develop a fuller flavor.
- Season at the end. The sauce becomes more concentrated as it reduces, so adding lots of salt early can leave the finished dish too salty.
- Use a fork, not the clock, to judge tenderness. Short ribs can vary in size. The right texture matters more than hitting an exact cooking minute.
Easy Variations
- No red wine: Replace the wine with additional beef broth and add a little extra balsamic vinegar for acidity.
- Sweeter holiday sauce: Increase the honey by 1 tablespoon if you prefer a slightly sweeter glaze.
- Extra aromatic: Add a small cinnamon stick during braising for a subtle warm note that works nicely with a holiday meal.
- Boneless short ribs: Use boneless beef short ribs if preferred, but start checking for tenderness earlier because they may cook faster.
- Mushroom version: Add 8 ounces of sliced mushrooms during the final 30 minutes of reheating for an earthy addition.
What to Serve With It
These short ribs are especially good with something that can catch the sauce. Creamy mashed potatoes, roasted potatoes, buttered egg noodles, or a simple rice pilaf all work well.
For a lighter plate, serve them with roasted carrots, green beans, Brussels sprouts, or a crisp salad dressed with a bright vinaigrette. A loaf of crusty bread is also useful for mopping up the last of the sauce.
For Rosh Hashana, apples or a lightly sweetened fruit component can provide a pleasant contrast to the savory beef.
Storage and Reheating
Refrigerate cooked short ribs in airtight containers within 2 hours of cooking. They can be kept refrigerated for 3–4 days.
For longer storage, freeze the cooled ribs with some of their sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently in a covered Dutch oven at 325°F until the beef reaches 165°F in the center. Adding a few spoonfuls of broth if the sauce has thickened too much will help keep the meat moist.
Common Mistakes to Avoid
- Skipping the sear: Pale short ribs will lack the deep roasted flavor that makes the braising sauce special.
- Using too much liquid: The ribs do not need to be completely submerged.
- Cooking at a rolling boil: Gentle heat produces a more tender, succulent texture.
- Stopping too early: If a fork meets resistance, the collagen has not fully broken down yet.
- Reheating uncovered: Short ribs can dry out quickly when exposed to high, dry heat. Keep them covered and use moderate oven heat.
Final Thoughts
A holiday main course should leave you time to enjoy the people around the table, and these Rosh Hashana short ribs make that much easier. Prepare the braise ahead, chill the beef overnight, remove the excess fat, and reheat it gently before dinner. The result is tender beef, a concentrated savory sauce, and a centerpiece that feels special without requiring last-minute work in the kitchen.
