Braised short ribs are the ultimate comfort food. Cooked low and slow, the beef becomes fall-off-the-bone tender while soaking up a rich, savory sauce. Ideal for a cozy dinner or an elegant meal, this recipe combines bold flavors of red wine, herbs, and vegetables for a dish that’s both rustic and refined.
Ingredients
- 4-5 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 2 tsp salt (divided)
- 1 tsp black pepper
- 1 large onion, chopped
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups red wine (such as Cabernet Sauvignon)
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Equipment
- Large Dutch oven or oven-safe pot with a lid
- Tongs
- Wooden spoon
- Measuring cups and spoons
- Sharp knife
Instructions
1. Preheat the Oven:
Preheat your oven to 325°F (165°C).
2. Sear the Short Ribs:
Pat the short ribs dry with paper towels and season them generously with 1 teaspoon salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Transfer to a plate.
3. Cook the Vegetables:
In the same pot, add the onions, carrots, and celery. Cook for 5-7 minutes until softened. Stir in the garlic and tomato paste and cook for another 1-2 minutes until fragrant.
4. Deglaze with Wine:
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 5 minutes to reduce slightly.
5. Add the Broth and Herbs:
Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should just cover the ribs. Bring to a gentle simmer.
6. Braise in the Oven:
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are tender and the meat easily pulls away from the bone.
7. Rest and Serve:
Carefully remove the short ribs from the pot and skim any excess fat from the sauce. Discard the herbs and bay leaves. Serve the short ribs with the sauce spooned over the top.
Tips
- Wine Substitute: If you prefer not to use wine, substitute it with additional beef broth and a splash of balsamic vinegar for depth.
- Thicker Sauce: For a thicker sauce, remove the short ribs after cooking and simmer the sauce on the stovetop for 10-15 minutes to reduce.
- Make Ahead: Braised short ribs taste even better the next day! Reheat gently on the stovetop before serving.
Serving Suggestions
Serve these braised short ribs with creamy mashed potatoes, buttery polenta, or crusty bread to soak up the delicious sauce. Add a side of roasted vegetables or a simple green salad for a complete meal.
This Braised Short Ribs recipe is a true showstopper—tender, rich, and bursting with flavor. Whether it’s a special dinner or a comforting family meal, this dish brings warmth and elegance to your table with every bite!
Braised Short Ribs Recipe
Equipment
- Large Dutch oven or oven-safe pot with a lid
- Tongs
- Wooden spoon
- Measuring cups and spoons
- Sharp knife
Ingredients
- 4-5 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 2 tsp salt divided
- 1 tsp black pepper
- 1 large onion chopped
- 3 medium carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 2 cups red wine such as Cabernet Sauvignon
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Sear the Short Ribs:
- Pat the short ribs dry with paper towels and season them generously with 1 teaspoon salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Transfer to a plate.
- Cook the Vegetables:
- In the same pot, add the onions, carrots, and celery. Cook for 5-7 minutes until softened. Stir in the garlic and tomato paste and cook for another 1-2 minutes until fragrant.
- Deglaze with Wine:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 5 minutes to reduce slightly.
- Add the Broth and Herbs:
- Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should just cover the ribs. Bring to a gentle simmer.
- Braise in the Oven:
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are tender and the meat easily pulls away from the bone.
- Rest and Serve:
- Carefully remove the short ribs from the pot and skim any excess fat from the sauce. Discard the herbs and bay leaves. Serve the short ribs with the sauce spooned over the top.
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