Holiday Short Ribs for Christmas Dinner (Tender, Cozy & Make-Ahead Friendly)
Rich, slow-braised, and perfect for a calm Christmas dinner — this is the kind of meal that does the work for you.
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I didn’t grow up eating short ribs at Christmas — although my mom made pot roasts all the time, and the comfort of that stuck with me.
This short rib dinner became a tradition for my husband and me after years of doing the most for Christmas dinner, only to feel so exhausted by the end of the day that I barely enjoyed it.
Now, I start it early — usually right after cinnamon rolls — let it simmer quietly, and come back a few hours later to tendernism!
This dish embodies the shift from doing to being. One of the best parts is going about the day while the smell of perfectly seasoned goodness drifts through the house, reminding you that something beautiful is unfolding without effort.
It’s simple in the best way. And it gives you permission to slow down, too.
This recipe is part of my Holiday Catalogue — a curated collection of cozy recipes, festive details, and simple ideas to make the season feel warm without the overwhelm.
Prep Time: 15 minutes
Stovetop Time: 25 minutes
Bake Time: 3-4 hours, ~1 hour/lb
Serves: 3-4 servings
Ingredients
3-4 lbs bone-in beef short ribs
2 tbsp olive oil
1 yellow onion, chopped
4-5 cloves garlic, minced
2 handfuls baby carrots
4 stalks celery, diced
2 tbsp tomato paste
1 tbsp brown sugar
3 cups beef broth
¾ cup dry red wine
1 tsp soy sauce
½ tsp worcestershire sauce
1 tbsp herbes of your choice (thyme, rosemary, herbs de provence)
2 bay leaves
garlic seasoning, to taste
salt and black pepper, to taste
Instructions
Preheat oven to 350°F.
Season short ribs generously with salt and pepper.
Brown meat on the stove - In a heavy pot, heat olive oil and sear ribs on all sides until browned. Remove and set aside.
Soften vegetables: Add onion, garlic, carrots, celery, and brown sugar to the pot; sauté until softened.
Stir in tomato paste, then deglaze with red wine.
Add beef broth, remaining seasonings and sauces.
Return short ribs to pot.
Cover and braise in the oven for 3-4 hours, until meat is fall-apart tender.
Dutch Oven - This is what I use when I want to start something early and let it take its time. I’ve even baked sourdough bread in it! It holds heat beautifully, cooks evenly, and makes slow recipes feel calm instead of complicated.
Linen Kitchen Towels - These are always within reach when I’m cooking something like this. Between stirring, tasting, and adjusting the sauce, things tend to get a little messy — in the best way.
Tip: I recommend a darker color. The sauce usually finds its way onto the counter (and the towel) as you taste and tweak.
Stoneware Spoon Rest - Not necessary — just nice. I keep one nearby when I’m moving slowly in the kitchen, especially for longer recipes. It keeps things tidy without interrupting the flow.
Tip: If you don’t have one, a small plate or double folded napkin works just fine.
Wine Glasses - I always pour a glass of red while these are cooking. Short ribs pair beautifully with something full-bodied — Cabernet Sauvignon, Syrah, or a softer Pinot if that’s more your style. This is a slow recipe, and the wine is part of the ritual.
Enjoy Friends!
With Love,
Ambyr