Description
This Braised Beef Short Ribs recipe features tender, flavorful ribs slowly cooked in a rich red wine and herb-infused broth. The meat becomes incredibly succulent and falls off the bone, making it a perfect comforting meal ideal for dinner parties or cozy nights in.
Ingredients
Scale
Beef Short Ribs
- 4 lbs beef short ribs (bone-in)
- Salt and pepper (to taste)
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 4 cloves garlic (minced)
Liquids and Seasonings
- 2 cups red wine (such as Cabernet Sauvignon)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 1 bay leaf
Instructions
- Preheat oven: Preheat your oven to 325°F (160°C) to prepare for slow braising the short ribs.
- Season ribs: Pat the beef short ribs dry with paper towels, then season generously with salt and pepper to enhance flavor and create a good sear.
- Sear beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the ribs in batches, browning all sides for about 3–4 minutes per side to lock in juices. Remove and set aside.
- Sauté vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for 5–7 minutes until softened and fragrant, building the flavor base.
- Add garlic: Stir in minced garlic and cook an additional minute until aromatic but not burnt.
- Deglaze with wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits, bringing a deep flavor. Simmer and reduce the liquid by half, about 10 minutes.
- Add broth and seasoning: Stir in beef broth, tomato paste, thyme, rosemary, and bay leaf. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
- Braise ribs: Cover the pot with a lid and place in the preheated oven. Braise for 2.5 to 3 hours until the meat is tender and easily pulls away from the bone.
- Finish and rest: Remove the pot from the oven carefully. Discard the bay leaf and herb sprigs. Let the ribs rest for a few minutes before serving.
- Serve: Spoon the rich braising liquid over the short ribs and serve paired with mashed potatoes, polenta, or crusty bread for a satisfying meal.
Notes
- For best flavor, use a full-bodied red wine like Cabernet Sauvignon or Merlot.
- Searing the ribs before braising locks in juices and adds depth of flavor.
- Leftover braising liquid can be reduced on the stovetop to make a delicious gravy.
- This dish pairs wonderfully with creamy mashed potatoes or polenta to soak up the sauce.
- Short ribs can also be cooked in a slow cooker for 6-8 hours on low if preferred.
- Prep Time: 30 minutes
- Cook Time: 3 hours 10 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Keywords: braised beef short ribs, beef short ribs recipe, slow cooked beef ribs, red wine braised ribs, comfort food
