Introduction

These braised beef short ribs are a comforting and flavorful dish perfect for a hearty meal. Slow-cooked until tender, the ribs soak up a rich sauce infused with red wine and aromatic herbs. Serve them with your favorite sides for a satisfying dinner.

Braised Beef Short Ribs Recipe - Recipe Image

Ingredients

4 lbs beef short ribs (bone-in)
Salt and pepper (to taste)
2 tablespoons olive oil
1 large onion (chopped)
2 carrots (chopped)
2 celery stalks (chopped)
4 cloves garlic (minced)
2 cups red wine (such as Cabernet Sauvignon)
2 cups beef broth
1 tablespoon tomato paste
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
1 bay leaf

Instructions

Step 1: Preheat your oven to 325°F (160°C).
Step 2: Pat the beef short ribs dry with paper towels and season generously with salt and pepper.
Step 3: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
Step 4: Add the short ribs in batches, searing them on all sides until browned, about 3–4 minutes per side. Remove the ribs and set them aside.
Step 5: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5–7 minutes until the vegetables are softened.
Step 6: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 7: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half, about 10 minutes.
Step 8: Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaf. Return the short ribs to the pot, ensuring they are submerged in the liquid.
Step 9: Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Step 10: Carefully remove the pot from the oven. Discard the bay leaf and herb sprigs. Let the short ribs rest for a few minutes before serving.
Step 11: Serve the short ribs with the braising liquid spooned over the top, paired with mashed potatoes, polenta, or crusty bread.

Tips & Variations

For extra depth, brown the vegetables before adding the garlic.
You can substitute red wine with extra beef broth if you prefer a milder flavor.
Use a slow cooker on low for 6-8 hours as an alternative to oven braising.
Remove excess fat from the sauce before serving, if desired, by skimming the top after braising.

Storage

Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat to maintain tenderness and prevent drying out. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs can be used, but bone-in ribs provide more flavor and help keep the meat tender during cooking.

What side dishes work best with braised short ribs?

Classic sides include creamy mashed potatoes, polenta, roasted vegetables, or crusty bread to soak up the rich braising sauce.

Braised Beef Short Ribs Recipe

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4.8 from 103 reviews

This Braised Beef Short Ribs recipe offers tender, flavorful ribs cooked slowly in a rich red wine and herb-infused broth. Perfectly seared and then braised to fall-off-the-bone perfection, this dish pairs wonderfully with mashed potatoes, polenta, or crusty bread, making it an ideal comforting meal for special occasions or cozy dinners.

Author: zara
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Meat

4 lbs beef short ribs (bone-in)
Salt and pepper (to taste)

Vegetables

1 large onion (chopped)
2 carrots (chopped)
2 celery stalks (chopped)
4 cloves garlic (minced)

Liquids & Seasonings

2 tablespoons olive oil
2 cups red wine (such as Cabernet Sauvignon)
2 cups beef broth
1 tablespoon tomato paste
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
1 bay leaf

Instructions

Preheat oven: Preheat your oven to 325°F (160°C) to prepare for the slow braising process.
Season ribs: Pat the beef short ribs dry with paper towels and season generously with salt and pepper to enhance flavor and aid in browning.
Sear short ribs: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the short ribs in batches and sear them on all sides until browned, about 3–4 minutes per side. Remove the ribs and set them aside to retain their juices.
Sauté vegetables: In the same pot, add chopped onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened, building the flavorful base for the braising liquid.
Add garlic: Stir in minced garlic and cook for an additional 1 minute until fragrant, ensuring garlic doesn’t burn.
Deglaze with wine: Pour in the red wine, scraping the bottom of the pot to lift any browned bits, which add depth to the sauce. Bring to a simmer and reduce by half, about 10 minutes, concentrating the flavors.
Add broth and seasonings: Stir in beef broth, tomato paste, thyme, rosemary, and bay leaf. Return the short ribs to the pot, ensuring they are submerged in the liquid for even cooking.
Braise ribs: Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours until the meat is tender and easily pulls away from the bone.
Rest and serve: Carefully remove the pot from the oven. Discard the bay leaf and herb sprigs. Let the short ribs rest for a few minutes before serving with the braising liquid spooned over the top. Pair with mashed potatoes, polenta, or crusty bread for a complete meal.

Notes

For best flavor, use a full-bodied red wine like Cabernet Sauvignon or Merlot to complement the beef.
Brown the ribs well; this step adds deep flavor to the dish.
If desired, strain the braising liquid and reduce it further on the stovetop to make a thicker sauce.
Leftover ribs and sauce keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
Use fresh herbs when possible for brighter flavor, but dried herbs work well as substitutes.

Keywords: braised beef short ribs, beef ribs recipe, slow cooked beef, red wine beef recipe, comfort food, oven braised ribs