Description
These Easy Braised Short Ribs are tender, flavorful, and perfect for a comforting meal. Slow-cooked in a rich blend of red wine, beef broth, and aromatic vegetables, the ribs become irresistibly succulent and fall-off-the-bone tender. This recipe uses a classic braising technique in the oven, making it an ideal hearty dish for special occasions or cozy dinners.
Ingredients
Scale
Meat
- 2.5 to 3 lbs beef short ribs, bone-in
Sauté Base
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
Flavorings and Liquids
- 2 tablespoons tomato paste
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups low sodium beef broth
- 3 to 4 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare Ribs: Pat the short ribs dry with paper towels to ensure a good sear, then season generously with salt and pepper on all sides.
- Sear Short Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Add the ribs in batches and sear until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
- Sauté Vegetables: In the same Dutch oven, add more olive oil if needed. Add chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 5-7 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize and deepen in flavor.
- Deglaze with Wine: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring to a simmer and let reduce slightly for about 5 minutes.
- Add Broth and Herbs: Stir in the beef broth, fresh thyme sprigs, and bay leaves. Return the seared short ribs to the pot, submerging them in the liquid. Bring to a gentle simmer on the stovetop.
- Braise in Oven: Cover the Dutch oven with a tight-fitting lid and transfer it to a preheated oven at 325°F. Braise for 2.5 to 3 hours until the meat is tender and easily pulls away from the bones.
- Finish and Serve: Remove the short ribs from the pot and set aside. Skim any excess fat from the surface of the sauce. Simmer the sauce on the stovetop to reduce and thicken if desired. Serve the ribs hot with the sauce spooned generously over the top.
Notes
- For best results, use bone-in short ribs to enhance flavor and tenderness.
- Drying the ribs before searing helps to get a better crust and deeper flavor.
- If you don’t have red wine, you can substitute with additional beef broth and a splash of balsamic vinegar.
- This dish can be made a day ahead; flavors deepen after resting overnight in the fridge.
- Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
