Braised Short Ribs Recipe

Introduction

This braised short ribs recipe delivers tender, flavorful meat that practically melts off the bone. Slow-cooked in red wine and beef broth with fresh herbs, it’s a comforting dish perfect for cozy dinners or special occasions.

Ingredients

• 3 Tablespoons olive oil
• 1 yellow onion, diced
• 3 carrots, chopped
• 8 whole beef short ribs, bone-in
• Salt and pepper, to taste
• 1/4 cup all-purpose flour
• 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
• 2 1/2 cups low-sodium beef broth
• 2 Tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

1. Step 1: Preheat oven to 350 degrees F.
2. Step 2: In a large Dutch oven or oven-safe pot with a lid, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and chopped carrots, cooking for a few minutes while stirring constantly. Remove the vegetables to a plate.
3. Step 3: Season the short ribs with salt and pepper, then coat them evenly with the flour. Add the remaining 2 tablespoons of olive oil to the pot and increase heat to high. Brown the ribs on all sides, about 45 seconds per side, then remove to a plate.
4. Step 4: Pour the red wine into the pot to deglaze, scraping the bottom to release any browned bits. Bring to a boil and cook for 2 minutes.
5. Step 5: Add the beef broth, salt, and freshly ground black pepper. Stir in the tomato paste and taste the broth, adjusting seasoning if needed.
6. Step 6: Return the ribs, vegetables, and whole sprigs of thyme and rosemary to the pot.
7. Step 7: Cover with the lid and place the pot in the oven. Cook at 350 degrees for 2 hours, then reduce the temperature to 325 degrees and cook for an additional 30 to 45 minutes. The ribs should be very tender and nearly falling off the bone.
8. Step 8: Remove the pot from the oven and let it rest for 20 minutes with the lid on. Skim off any fat from the surface of the liquid before serving.
9. Step 9: Serve the ribs over mashed potatoes, spooning some of the flavorful gravy from the pot over the top.

Tips & Variations

• For extra richness, add a splash of balsamic vinegar or a tablespoon of brown sugar to the braising liquid.
• Substitute fresh herbs with dried ones if unavailable, using about one-third the amount.
• Cooking the ribs a day ahead allows the flavors to develop even more deeply; reheat gently before serving.
• Use a heavy oven-safe pot like a Dutch oven to ensure even heat distribution during braising.

Storage

Store leftover short ribs in a sealed container in the refrigerator for 3 to 4 days depending on the freshness of your ingredients. Reheat gently on the stovetop or in a low oven to retain moisture, adding a bit of broth if the sauce has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cut of beef for braised ribs?

Beef short ribs are ideal for braising due to their marbling and connective tissue, but you can also use chuck roast or beef shanks. Cooking times may vary slightly.

Do I need to brown the ribs before braising?

Yes, browning the ribs adds depth of flavor and improves the appearance of the final dish. It creates delicious caramelized bits that enrich the sauce.

Braised Short Ribs Recipe

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This classic Braised Short Ribs recipe features tender, flavorful beef ribs slowly cooked in a rich red wine and beef broth sauce with aromatic herbs and vegetables. Perfectly browned and then oven-braised until melt-in-your-mouth tender, these short ribs are ideal for a comforting meal served over mashed potatoes.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 2 hours 45 minutes
• Total Time: 3 hours 5 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 Tablespoons olive oil
• 1 yellow onion, diced
• 3 carrots, chopped
• 8 bone-in beef short ribs
• Salt and pepper, to taste
• 1/4 cup all-purpose flour
• 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
• 2 1/2 cups low-sodium beef broth
• 2 Tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for the braising process.
2. Sauté Vegetables: Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the diced onion and chopped carrots and cook for a few minutes, stirring constantly until fragrant and slightly softened. Remove the vegetables from the pot and set aside.
3. Prepare and Brown Ribs: Season the beef short ribs generously with salt and pepper. Dredge them in all-purpose flour to coat all sides. Add the remaining 2 tablespoons of olive oil to the pot and increase heat to high. Brown the ribs on all sides, about 45 seconds per side, until nicely caramelized. Remove ribs to a plate.
4. Deglaze Pot: Pour in the red wine to deglaze the pot, scraping the bottom with a wooden spoon to loosen any browned bits. Bring the wine to a boil and cook for 2 minutes to reduce slightly.
5. Add Broth and Tomato Paste: Stir in the low-sodium beef broth and tomato paste. Season with additional salt and freshly ground black pepper as needed. Taste the broth and adjust seasonings accordingly.
6. Combine Ingredients: Return the browned short ribs and sautéed vegetables to the pot. Add whole sprigs of fresh thyme and rosemary for aromatics.
7. Braise the Ribs: Cover the pot with the lid and transfer to the preheated oven. Cook at 350 degrees F for 2 hours, then reduce the oven temperature to 325 degrees F and continue cooking for an additional 30 to 45 minutes until the ribs are very tender and nearly falling off the bone.
8. Rest and Skim Fat: Remove the pot from the oven and let the ribs rest, covered, for 20 minutes. Skim off any fat that has risen to the surface of the liquid before serving.
9. Serve: Serve the tender short ribs over a bed of mashed potatoes, spooning some of the rich gravy from the pot over the top.
10. Store Leftovers: Store any leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.

Notes

• Use a heavy, oven-safe pot such as a Dutch oven for the best heat retention and even cooking.
• Browning the ribs properly adds essential flavor through caramelization, do not skip this step.
• Allowing the ribs to rest after cooking helps the meat reabsorb juices and improves tenderness.
• If you prefer, you can strain the braising liquid and reduce it on the stove for a thicker gravy.
• Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.

Keywords: braised short ribs, beef short ribs, oven braised ribs, red wine short ribs, comfort food, slow cooked beef