If you’ve been dreaming of a dish that wraps you in cozy, hearty flavors with every forkful, this Braised Short Ribs Recipe is exactly what you need to try next. Tender, fall-off-the-bone beef short ribs slowly cooked in a rich, deeply savory sauce bring a delightful harmony of flavors that’s perfect for special dinners or weekend feasts. Each bite boasts a luscious texture enhanced by the beautiful blend of herbs, red wine, and fresh vegetables, making this recipe a forever favorite that I can’t wait to share with you.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet pack an incredible punch of flavor. Each one plays a crucial role in building the dish’s complex taste, from the richness of the beef to the earthiness of the vegetables and the aromatic notes of fresh herbs.
- 4 bone-in beef short ribs (about 3-4 pounds): Choose well-marbled ribs for maximum tenderness and flavor.
- Salt and pepper, to taste: Essentials that enhance and balance the natural flavors of the meat.
- 2 tablespoons olive oil: For browning the ribs and adding depth to the sautéed veggies.
- 1 onion, chopped: Provides sweetness and texture to the aromatic base.
- 2 carrots, chopped: Adds subtle sweetness and a hint of earthiness to the braising liquid.
- 2 celery stalks, chopped: Complements the carrot and onion with a fresh, slightly bitter contrast.
- 4 cloves garlic, minced: Infuses the dish with rich, savory depth.
- 1 cup red wine: A key ingredient that deglazes the pot and adds acidity and complexity.
- 3 cups beef broth: The hearty base of the braising liquid that keeps ribs moist and flavorful.
- 2 tablespoons tomato paste: Adds a concentrated sweetness and a beautiful color to the sauce.
- 2 sprigs fresh rosemary: Provides fragrant, piney notes that elevate the dish.
- 2 sprigs fresh thyme: Adds subtle herbal earthiness that complements the beef perfectly.
- 1 bay leaf: Offers depth with its mild, slightly floral aroma.
- 2 tablespoons all-purpose flour (optional, for thickening): If you prefer a thicker sauce, this helps achieve a lovely, silky texture.
- 2 tablespoons butter (optional, for finishing): Enhances richness and adds a glossy finish to the sauce.
How to Make Braised Short Ribs Recipe
Step 1: Prepare and Season the Short Ribs
Start by preheating your oven to 350°F (175°C) and generously seasoning the beef short ribs with salt and pepper. This simple step is critical to ensuring the ribs develop a flavorful crust when seared, which locks in their juicy deliciousness.
Step 2: Brown the Ribs
Heat the olive oil in a heavy Dutch oven or large pot over medium-high heat. Once hot, brown the short ribs on all sides, aiming for a deep caramelized exterior. This process takes about 3 to 4 minutes per side and creates a beautiful foundation of flavor for your braised dish.
Step 3: Sauté the Vegetables
Remove the ribs and set them aside. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté these until they begin to soften and release their aromas, about 5 minutes. This mix forms the aromatic base that complements the beef perfectly.
Step 4: Add Tomato Paste and Deglaze
Stir in the tomato paste and cook it for 2 more minutes, allowing it to concentrate in flavor and deepen in color. Pour in the red wine to deglaze the pot, scraping up all the browned bits stuck to the bottom—those bits are pure gold for your sauce.
Step 5: Combine Ingredients and Braise
Return the browned short ribs to the pot, then add the beef broth, rosemary, thyme, and bay leaf. Bring everything to a gentle simmer on the stove. Cover the pot with a lid and transfer it to your preheated oven to braise for 2.5 to 3 hours. The long, slow cooking breaks down the connective tissue, turning the meat meltingly tender.
Step 6: Finish the Sauce (Optional)
If you want a thicker sauce, carefully remove the ribs and strain the braising liquid to remove the herbs and veggies. Simmer the liquid on the stove until it reduces to your preferred consistency. For an extra touch of richness, whisk in butter and flour to create a luxuriously thickened sauce.
How to Serve Braised Short Ribs Recipe
Garnishes
Fresh herbs like chopped parsley or additional thyme sprigs brighten the plate with color and a hint of herbal freshness. A spoonful of the thickened braising sauce drizzled on top completes the presentation and adds a glossy, mouthwatering finish.
Side Dishes
This Braised Short Ribs Recipe pairs wonderfully with creamy mashed potatoes, buttery polenta, or even a simple buttered egg noodle. The starch helps soak up all that amazing sauce, making every bite a delight. Roasted or steamed seasonal vegetables also add color and balance.
Creative Ways to Present
For a stylish twist, serve the ribs atop a bed of garlic-infused mashed cauliflower or alongside a vibrant root vegetable purée. You can also shred some of the meat and use it to top toasted baguette slices for an elegant appetizer that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover short ribs are a gift! Store them in an airtight container in the refrigerator for up to 3 days. Keeping the sauce and meat together helps maintain flavor and moisture.
Freezing
This Braised Short Ribs Recipe freezes beautifully. Place cooled ribs and sauce in a freezer-safe container and store for up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge for best results.
Reheating
Warm leftovers gently on the stovetop over low heat, adding a splash of broth or water if the sauce seems too thick. This slow reheating keeps the meat tender and the sauce silky without overcooking.
FAQs
Can I use boneless short ribs instead of bone-in?
Absolutely! Boneless short ribs will work well and tend to cook a little faster. Just keep a close eye on them towards the end of braising to avoid drying out.
What if I don’t have red wine on hand?
No worries! You can substitute with additional beef broth and a splash of balsamic vinegar or a little grape juice for acidity and depth.
How do I know when the short ribs are done?
The ribs are perfectly cooked when the meat is fork-tender and easily pulls away from the bone—this usually takes about 2.5 to 3 hours in the oven.
Is it necessary to brown the meat first?
Browning is highly recommended because it adds a deep, savory flavor and beautiful color to your dish. Skip this step, and you’ll miss out on some of those rich caramelized notes.
Can I make this Braised Short Ribs Recipe in a slow cooker?
Yes! You can brown the ribs and veggies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until tender, and finish the sauce on the stovetop if needed.
Final Thoughts
This Braised Short Ribs Recipe is truly one of those dishes that turns special occasions into unforgettable memories. The tender meat, the fragrant herbs, and the luscious sauce all come together in a comforting, elegant plate. Don’t hesitate to give this recipe a try—it’s a rewarding cooking adventure that’s sure to impress anyone lucky enough to join your table.
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Braised Short Ribs Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Braised Short Ribs recipe features tender, flavorful beef short ribs slowly cooked in a savory mix of red wine, beef broth, and aromatic herbs. Perfectly browned and then braised to fall-off-the-bone tenderness, these short ribs are complemented by a rich sauce made from sautéed vegetables, tomato paste, and herbs, making it a comforting and hearty main dish ideal for special occasions or cozy dinners.
Ingredients
Meat
- 4 bone-in beef short ribs (about 3–4 pounds)
- Salt and pepper, to taste
Vegetables & Aromatics
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids & Seasonings
- 2 tablespoons olive oil
- 1 cup red wine
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
Optional for Thickening & Finishing
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for the braising process.
- Season the Short Ribs: Generously season the beef short ribs with salt and pepper on all sides to enhance their flavor before cooking.
- Brown the Short Ribs: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the short ribs thoroughly on all sides, about 3-4 minutes per side, to develop depth of flavor. Once browned, remove the ribs and set them aside.
- Sauté the Vegetables: In the same pot, add chopped onion, carrots, celery, and minced garlic. Sauté for about 5 minutes until the vegetables soften and become fragrant, absorbing the residual flavors from the meat.
- Add Tomato Paste: Stir in the tomato paste with the vegetables and cook for an additional 2 minutes to deepen the sauce’s flavor.
- Deglaze with Red Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. This adds richness and complexity to the sauce.
- Add Short Ribs and Broth: Return the browned short ribs to the pot and add beef broth along with fresh rosemary, thyme, and bay leaf for aromatic seasoning.
- Simmer and Transfer to Oven: Bring the mixture to a gentle simmer on the stovetop. Cover the pot with a lid and transfer it to the preheated oven to braise.
- Braise the Short Ribs: Cook in the oven for 2.5 to 3 hours until the meat is tender and easily pulls away from the bone, allowing the flavors to meld beautifully.
- Optional Sauce Thickening: Carefully remove the short ribs and strain the cooking liquid. Simmer the liquid on the stovetop until it reduces to your desired thickness. For a richer finish, whisk in butter and flour to thicken the sauce.
- Serve: Plate the short ribs and spoon the luscious sauce over them to enjoy a delicious, hearty meal.
Notes
- For even more flavor, brown the short ribs in batches to avoid crowding the pan.
- Leftover braised short ribs reheat well and can be stored in the refrigerator for up to 3 days.
- If you prefer a non-alcoholic version, substitute the red wine with additional beef broth or grape juice.
- Serve with creamy mashed potatoes, polenta, or roasted vegetables for a complete meal.
- Using a Dutch oven or oven-safe heavy pot is crucial for even braising.
