Braised Beef Short Ribs are the epitome of fall comfort, offering tender, fall-off-the-bone meat in a rich, savory red wine sauce. This dish, perfect for cozy nights or special occasions, transforms humble ingredients into a restaurant-quality meal with detailed steps and tips. I’ll guide you through the braising process, a slow-cooking technique that ensures juicy, flavorful results every time.
.jpg "Braised Beef Short Ribs")
Ingredients (Serves 4-6)
1. 4 lbs bone-in beef short ribs (about 8-10 ribs, depending on size)
2. 2 tablespoons extra-virgin olive oil
3. 1 large yellow onion, chopped (about 1 ½ cups)
4. 2 medium carrots, chopped (about 1 cup)
5. 2 celery stalks, chopped (about ¾ cup)
6. 3 cloves garlic, smashed
7. 2 cups dry red wine, like Cabernet Sauvignon or Merlot
8. 2 cups low-sodium beef broth
9. 2 tablespoons tomato paste
10. 2 sprigs fresh rosemary (or 1 tsp dried)
11. 3 sprigs fresh thyme (or 1 tsp dried)
12. Kosher salt and freshly ground black pepper, to taste
13. Fresh parsley, chopped, for garnish
1. 4 lbs bone-in beef short ribs (about 8-10 ribs, depending on size)
2. 2 tablespoons extra-virgin olive oil
3. 1 large yellow onion, chopped (about 1 ½ cups)
4. 2 medium carrots, chopped (about 1 cup)
5. 2 celery stalks, chopped (about ¾ cup)
6. 3 cloves garlic, smashed
7. 2 cups dry red wine, like Cabernet Sauvignon or Merlot
8. 2 cups low-sodium beef broth
9. 2 tablespoons tomato paste
10. 2 sprigs fresh rosemary (or 1 tsp dried)
11. 3 sprigs fresh thyme (or 1 tsp dried)
12. Kosher salt and freshly ground black pepper, to taste
13. Fresh parsley, chopped, for garnish
Detailed Instructions
i. Prepare the Ribs: Pat short ribs dry with paper towels to ensure a good sear. Season generously with 1 ½ teaspoons salt and 1 teaspoon pepper on all sides. This step enhances flavor and helps form a crust.
ii. Sear the Ribs: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat until shimmering. Add ribs in batches (avoid crowding) and sear for 2-3 minutes per side until deeply browned, about 8-10 minutes total per batch. Transfer to a plate.
iii. Cook the Aromatics : Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, for 5-6 minutes until softened and lightly caramelized. Add garlic and cook for 30 seconds until fragrant.
iv. Build the Sauce: Stir in tomato paste and cook for 1 minute to deepen its flavor. Pour in red wine, scraping the pot’s bottom with a wooden spoon to release browned bits (this adds depth). Simmer for 5 minutes to reduce the wine slightly, concentrating its flavor.
v. Combine Ingredients: Return seared ribs to the pot, nestling them in a single layer if possible. Add beef broth, rosemary, and thyme. The liquid should cover the ribs about halfway; add more broth or water if needed. Bring to a gentle simmer.
vi. Braise in the Oven: Preheat oven to 325°F (160°C). Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 2.5-3 hours, checking at 2.5 hours. The meat should be fork-tender and pull away from the bone easily.
vii. Finish the Dish : Remove ribs to a platter and tent with foil. Strain the sauce through a fine-mesh sieve into a bowl, discarding solids (or keep for rustic texture). Skim excess fat from the surface with a spoon or fat separator. Taste and adjust seasoning.
viii. Serve: Place ribs on plates, spoon sauce over, and garnish with parsley. Serve hot with mashed potatoes or creamy polenta to soak up the sauce.
Pro Tips for Braising Success
1. Choose Quality Ribs: Look for well-marbled ribs with a good meat-to-bone ratio for rich flavor.
2. Don’t Skip the Sear: Browning locks in juices and builds the sauce’s depth.
3. Make Ahead: Braise a day early; refrigerate ribs in the sauce overnight for even better flavor. Reheat gently at 300°F.
4. Slow Cooker Option: After searing and sautéing, transfer to a slow cooker and cook on low for 6-8 hours.
5. Check Liquid Levels: If the sauce reduces too much during braising, add a splash of broth or water.
1. Choose Quality Ribs: Look for well-marbled ribs with a good meat-to-bone ratio for rich flavor.
2. Don’t Skip the Sear: Browning locks in juices and builds the sauce’s depth.
3. Make Ahead: Braise a day early; refrigerate ribs in the sauce overnight for even better flavor. Reheat gently at 300°F.
4. Slow Cooker Option: After searing and sautéing, transfer to a slow cooker and cook on low for 6-8 hours.
5. Check Liquid Levels: If the sauce reduces too much during braising, add a splash of broth or water.
Serving Suggestions
Serve over creamy mashed potatoes or polenta to complement the rich sauce. Pair with roasted root vegetables like parsnips or carrots for a hearty fall meal. A bold red wine, such as Malbec or Cabernet Sauvignon, enhances the dish’s savory notes. For a lighter side, try a green bean salad with almonds.
Serve over creamy mashed potatoes or polenta to complement the rich sauce. Pair with roasted root vegetables like parsnips or carrots for a hearty fall meal. A bold red wine, such as Malbec or Cabernet Sauvignon, enhances the dish’s savory notes. For a lighter side, try a green bean salad with almonds.
Why This Recipe?
Braising is a forgiving technique that turns tough cuts like short ribs into tender perfection, teaching you a method you can apply to pork shoulder or lamb shanks. The red wine and herbs create a complex sauce that feels gourmet, yet the process is straightforward. This dish is a showstopper for dinner parties or cozy weekends, filling your home with irresistible aromas.
Braising is a forgiving technique that turns tough cuts like short ribs into tender perfection, teaching you a method you can apply to pork shoulder or lamb shanks. The red wine and herbs create a complex sauce that feels gourmet, yet the process is straightforward. This dish is a showstopper for dinner parties or cozy weekends, filling your home with irresistible aromas.
Prep: 20 minutes
Cook: 3 hours
Total Time: 3 hours, 20 minutes
.jpg)
.jpg)
.jpg)
.jpg)