Description
This Braised Short Ribs Recipe offers tender, fall-off-the-bone beef simmered in a rich red wine and herb-infused sauce. Perfect for a comforting main course, these ribs are browned to develop deep flavor before slow braising in a combination of beef broth, red wine, aromatic vegetables, and fresh herbs. Ideal to serve alongside mashed potatoes, polenta, or buttered noodles, this classic American dish delivers hearty, satisfying warmth.
Ingredients
Scale
Beef and Seasoning
- 4 pounds bone-in beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Sauté and Braising Liquids
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef broth
Herbs and Aromatics
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Prepare and Season Ribs: Preheat your oven to 325°F (163°C). Pat the short ribs dry with paper towels and generously season all sides with kosher salt and black pepper for enhanced flavor penetration.
- Sear the Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches, browning each side until richly caramelized. Remove browned ribs to a plate and set aside.
- Sauté Aromatics: In the same pot, add diced onion, chopped carrots, and celery. Cook for about 5 minutes or until softened and fragrant, stirring occasionally to prevent burning.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for another minute to meld flavors and deepen the sauce base.
- Deglaze with Red Wine: Pour in the red wine, scraping up the flavorful browned bits stuck to the pot’s bottom. Allow the wine to simmer for about 10 minutes until it reduces slightly and concentrates in flavor.
- Braise the Ribs: Return the seared short ribs to the pot. Add beef broth, fresh thyme, rosemary, and bay leaves. Ensure the liquid covers about three-quarters of the ribs. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to the preheated oven.
- Slow Cook: Braise the ribs in the oven for 2 1/2 to 3 hours or until the meat is tender and easily pulls from the bone.
- Finish the Sauce: Remove the ribs from the pot. Skim excess fat from the surface of the sauce. If the sauce needs thickening, simmer it uncovered over medium heat on the stovetop until desired consistency is achieved.
- Serve: Plate the short ribs and spoon the luscious sauce over the top. Enjoy them alongside mashed potatoes, polenta, or buttered egg noodles for a full meal.
Notes
- For enhanced richness, refrigerate the braised ribs overnight to allow the fat to solidify, then remove the solidified fat before reheating.
- This dish pairs beautifully with creamy mashed potatoes, soft polenta, or buttered egg noodles for a comforting meal.
- Be sure to brown the ribs well before braising to develop deeper flavor layers.
- Use a sturdy Dutch oven or oven-safe pot with a tight lid to best retain moisture during braising.
