Description
This Braised Short Ribs recipe delivers tender, flavorful beef slow-cooked in a rich red wine and herb-infused sauce. Perfect for a comforting dinner, the ribs are browned, then braised in the oven with aromatic vegetables and fresh herbs until they melt in your mouth.
Ingredients
Scale
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 & Condiments
- 2 tablespoons olive oil
- 1 cup red wine
- 3 cups beef broth
- 2 tablespoons tomato paste
Herbs & Spices
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
Optional for Sauce Thickening & Finishing
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for braising the ribs in a low and slow environment.
- Season the ribs: Generously season the short ribs with salt and pepper to enhance their natural flavor.
- Brown the short ribs: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the short ribs on all sides for about 3-4 minutes each side to develop a deep, savory crust. Remove and set aside.
- Sauté vegetables: In the same pot, add chopped onion, carrots, celery, and minced garlic. Cook for about 5 minutes until softened and fragrant, building the base of your sauce.
- Add tomato paste: Stir in the tomato paste and cook for another 2 minutes to caramelize the paste and deepen the sauce flavor.
- Deglaze with wine: Pour in the red wine and scrape up any browned bits from the bottom of the pot; these bits add rich umami taste to the sauce.
- Combine ingredients: Return the browned short ribs to the pot and add beef broth, rosemary, thyme, and bay leaf to infuse the meat while it braises.
- Simmer and braise: Bring the liquid to a simmer on the stovetop, then cover the pot with a lid and transfer it to the oven.
- Braise low and slow: Cook the ribs in the oven at 350°F for 2.5 to 3 hours until the meat is tender and easily pulls from the bone.
- Optional sauce finishing: Remove the ribs and strain the cooking liquid. Simmer the liquid on the stovetop until reduced to thicken. For a rich, velvety sauce, whisk in butter and flour as a slurry and cook until thickened.
- Serve: Plate the short ribs and spoon the luscious sauce over the top for a hearty, delicious meal.
Notes
- For even more tender meat, allow the ribs to rest in the braising liquid overnight in the refrigerator before reheating and serving.
- Use a heavy-bottomed Dutch oven for even heat distribution during browning and braising.
- Red wine can be substituted with additional beef broth or a robust dark ale for variation.
- Thickening the sauce with flour and butter is optional but adds a smooth, glossy finish.
- Serve with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.
