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Braised Short Ribs Recipe

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★★★★★

4.5 from 150 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/braised-short-ribs-recipe/