Description
This Braised Beef Short Ribs recipe delivers tender, fall-apart meat infused with rich flavors from red wine, fresh herbs, and a hearty vegetable base. Slow-cooked in the oven, these ribs develop a deep caramelized crust and succulent texture, perfect for serving alongside creamy polenta, mashed potatoes, or roasted vegetables for an elegant and comforting meal.
Ingredients
Scale
Meat and Seasoning
- 5 pounds meaty bone-in short ribs (1 ½ inches or thicker)
- 2 tablespoons kosher salt, divided
- 1 ½ teaspoons ground black pepper
Vegetables and Aromatics
- 6 medium carrots, chopped (about 3 cups)
- 4 ribs celery, chopped (about 3 cups)
- 1 medium onion, chopped
- 6 cloves garlic, minced (about 2 tablespoons)
- 3 tablespoons tomato paste
Liquids and Flavorings
- 1 bottle (750 ml) dry red wine (Chianti, Cabernet Sauvignon, or Cotes de Rhone)
- 4 cups beef stock or chicken stock, plus more as needed
- 1 (14-ounce) can fire-roasted diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
Herbs and Garnish
- 6 sprigs fresh thyme, tied into a bundle
- 1 teaspoon dried oregano
- ¼ cup finely chopped fresh flat-leaf parsley
For Serving
- Cooked pappardelle pasta, mashed potatoes, roasted potatoes, or creamy polenta
Instructions
- Season and Sear the Ribs: Preheat your oven to 325°F (163°C). Thoroughly pat the short ribs dry with paper towels to ensure a great sear. Season them generously with 5 teaspoons of kosher salt and 1 teaspoon of ground black pepper. Heat a Dutch oven over medium-high heat without adding oil. Sear the ribs in batches until they develop a deep brown crust on all sides. Once seared, transfer them to a baking dish to rest.
- Sauté the Vegetables: Pour off any excess fat from the Dutch oven, leaving approximately 2 tablespoons behind for flavor. Turn the heat down to medium. Add the chopped carrots, celery, and onion along with the remaining salt and pepper. Cook, stirring occasionally, until the vegetables are tender and start to caramelize, enhancing their natural sweetness.
- Add Tomato Paste and Garlic: Push the vegetables to one side of the pot. Spoon in the tomato paste and stir it into the vegetables, cooking for about 30 seconds to deepen its flavor. Then add the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
- Deglaze with Red Wine: Pour in the bottle of dry red wine and use a wooden spoon to scrape up the flavorful browned bits stuck to the bottom of the pot. Simmer the mixture until the wine reduces by half, concentrating its rich aroma and taste.
- Mix in Liquids and Herbs: Stir in the beef or chicken stock, fire-roasted diced tomatoes with their juices, Worcestershire sauce, and Dijon mustard. Add the thyme bundle and dried oregano to infuse the sauce with herbaceous notes.
- Braise the Short Ribs: Carefully place the seared short ribs back into the pot, nestling them into the sauce. Bring the liquid to a boil on the stovetop, then cover the pot with a lid and transfer it to the preheated oven. Bake for 1 hour, then remove the lid and continue baking for an additional hour until the meat is tender and falling off the bone.
- Rest and Debone the Meat: Remove the short ribs from the pot and place them on a plate. Discard any loose bones and remove the thyme bundle from the sauce.
- Reduce the Sauce: Return the pot to the stovetop and simmer the sauce uncovered for about 15 minutes to thicken and intensify the flavors. Skim off any excess fat that rises to the surface for a cleaner sauce.
- Reheat and Garnish: Return the short ribs to the sauce to warm them through. Sprinkle the finished dish with finely chopped fresh flat-leaf parsley for a pop of color and freshness. Serve hot alongside your choice of pappardelle pasta, mashed potatoes, roasted potatoes, or creamy polenta for a complete and satisfying meal.
Notes
- If you don’t have a Dutch oven, you can use a heavy oven-safe pot or a deep roasting pan with a lid.
- For best flavor, select a dry red wine that you enjoy drinking, as this greatly influences the final taste of the dish.
- Feel free to substitute fresh thyme with dried thyme if fresh is unavailable, but use about one-third of the quantity.
- Leftover braised short ribs can be refrigerated for up to 3 days and also freeze well for up to 3 months.
- To intensify the sauce, you can add a splash of balsamic vinegar or a teaspoon of brown sugar during the reduction step if desired.
