This Braised Beef Short Ribs recipe is a game-changer for your dinner table! It’s the ultimate comfort food that’s sure to impress your family and friends. With tender, fall-off-the-bone meat and a rich, flavorful sauce, this dish is a true culinary masterpiece that’s surprisingly easy to make.
Why You’ll Love This Recipe
- Melt-in-Your-Mouth Tender: The slow braising process transforms tough short ribs into incredibly tender meat that practically melts in your mouth.
- Rich, Complex Flavors: The combination of red wine, herbs, and vegetables creates a depth of flavor that’s simply irresistible.
- Perfect for Entertaining: While it takes time to cook, most of it is hands-off, making it ideal for dinner parties or special occasions.
- Versatile: Serve it over mashed potatoes, polenta, or even pasta for a hearty, satisfying meal.
Ingredients
- Beef Short Ribs: The star of the show, providing rich flavor and becoming incredibly tender when braised.
- Flour: For dredging the ribs, helping to create a beautiful crust.
- Olive Oil: For searing the meat and sautéing the vegetables.
- Vegetables: Onion, carrots, celery, and garlic form the flavor base.
- Tomato Paste: Adds depth and a hint of acidity to balance the richness.
- Red Wine: Choose a full-bodied wine you’d enjoy drinking for the best flavor.
- Beef Broth: Adds more beefy flavor and creates the braising liquid.
- Fresh Herbs: Thyme, rosemary, and bay leaf infuse the dish with aromatic flavors.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Spice it Up: Add a pinch of red pepper flakes or a dash of smoked paprika for a bit of heat.
- Go Alcohol-Free: Replace the wine with additional beef broth and a splash of balsamic vinegar.
- Root Vegetable Twist: Add parsnips or turnips along with the carrots for extra earthy flavors.
- Mushroom Lover’s Version: Sauté some mushrooms and add them to the pot for the last hour of cooking.
How to Make Braised Beef Short Ribs
Step 1: Prepare and Sear the Ribs
Season the ribs, dredge in flour, and sear until golden brown. This crucial step locks in flavor and creates a beautiful crust.
Step 2: Sauté the Vegetables
Cook the onion, carrots, celery, and garlic until softened, scraping up all those flavorful browned bits from the bottom of the pot.
Step 3: Build the Sauce
Add tomato paste, red wine, and beef broth to create a rich braising liquid.
Step 4: Slow Cook to Perfection
Return the ribs to the pot, add herbs, and let the oven work its magic for 2½ to 3 hours.
Step 5: Finish and Serve
Remove the herbs, skim off excess fat, and serve your masterpiece over creamy mashed potatoes.
Pro Tips for Making the Recipe
- Choose the Right Cut: Look for well-marbled short ribs with good meat-to-bone ratio.
- Don’t Skip the Sear: Browning the meat adds incredible depth of flavor.
- Be Patient: Low and slow is the key to tender, flavorful short ribs.
- Skim the Fat: For a cleaner sauce, refrigerate overnight and remove the solidified fat before reheating.
How to Serve
Serve these succulent short ribs over a bed of creamy mashed potatoes, letting the rich sauce mingle with the spuds. For a complete meal, pair with roasted Brussels sprouts or a crisp green salad to balance the richness.
Make Ahead and Storage
Storing Leftovers
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat on the stovetop or in a 325°F oven until warmed through.
FAQs
Can I make this in a slow cooker?
Absolutely! Sear the ribs and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 8-10 hours or until the meat is tender.
What’s the best wine to use?
A full-bodied red wine like Cabernet Sauvignon or Merlot works best. Choose a wine you’d enjoy drinking for the best flavor.
Can I use boneless short ribs?
Yes, boneless short ribs work well too. You might need to reduce the cooking time slightly, so start checking for tenderness after 2 hours.
How do I know when the short ribs are done?
The meat should be very tender and easily pull away from the bone. If it’s still tough, continue cooking for 15-30 minute intervals until it reaches the desired tenderness.
This Braised Beef Short Ribs recipe is a true labor of love that’s well worth the effort. The aroma that fills your kitchen as it cooks is almost as satisfying as the first bite. Don’t be intimidated by the cooking time – most of it is hands-off, leaving you free to relax or prepare sides. Give it a try for your next special dinner, and watch as your guests fall in love with every bite!
Print
Braised Beef Short Ribs Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Description
Indulge in the rich, tender flavors of our Braised Beef Short Ribs. This classic comfort dish combines succulent, slow-cooked beef with a luxurious red wine sauce, creating a melt-in-your-mouth experience that’s perfect for special occasions or cozy family dinners.
Ingredients
- 8 beef short ribs, bone-in (about 4 pounds, 1.8kg)
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour (30g)
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 3 pieces celery, chopped
- 3 garlic cloves, peeled and crushed
- 2 tablespoons tomato paste
- 2 cups red wine (480mL)
- 2 cups beef broth (480mL)
- 8 sprigs thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- Mashed potatoes, to serve
Instructions
- Preparation: Preheat the oven to 325°F. Season the ribs all over with salt and pepper. Place the flour in a shallow bowl and dredge each short rib, coating on all sides.
- Searing the Ribs: Heat a large Dutch oven over medium-high heat until very hot. Add the oil, then sear half of the short ribs in a single layer until golden brown all over, about 6 to 8 minutes total. Set aside and repeat with the second batch.
- Sautéing Vegetables: In the same pot, cook the onion, carrots, celery, and garlic for 5 minutes, stirring occasionally and scraping the brown bits from the bottom.
- Building the Sauce: Add tomato paste and cook for 2 minutes. Stir in the red wine and cook until reduced by half, about 8 minutes. Add beef stock and return the short ribs to the pot.
- Braising: Add the herb bundle, bring to a simmer, cover with a tight-fitting lid, and place in the oven. Cook for 2½ to 3 hours, until the meat is fork-tender and nearly falling off the bone.
- Finishing: Remove the herb bundle and skim any fat from the sauce. Season to taste and serve the short ribs over mashed potatoes with sauce and vegetables.
Notes
- Cut vegetables into larger chunks for better flavor and texture.
- If you don’t have a Dutch oven, use a large oven-safe pot or transfer to a casserole dish for roasting.
- For a thicker sauce, strain out vegetables and simmer the liquid until desired consistency.
- Can be made in a pressure cooker: brown ingredients, then pressure cook on high for 35 minutes.
- Prepare up to two days in advance for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 60g
- Cholesterol: 180mg
