Braised Beef Short Ribs are a rich, comforting dish that’s perfect for a special family dinner or a cozy weekend treat. Slow-cooked to tender perfection in a savory broth with herbs, red wine, and aromatic vegetables, these short ribs are melt-in-your-mouth delicious. The deep flavors of this dish are sure to impress, while the braising process ensures the meat falls right off the bone. Let’s get started!

Table of Contents

• Ingredients
• Instructions
• Cook’s Notes and Tips
• Variations
• Serving Suggestions
• Frequently Asked Questions (FAQs)
• Conclusion

Ingredients

• 4 pounds bone-in beef short ribs
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots, peeled and chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups red wine
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves

Instructions

Step 1: Prepare the Beef Short Ribs

1. Season the Ribs: Generously season the beef short ribs with salt and black pepper on all sides.
2. Sear the Ribs: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the short ribs in batches, searing them on all sides until browned, about 3-4 minutes per side. Transfer the seared ribs to a plate and set aside.

Step 2: Cook the Vegetables

3. Sauté the Vegetables: In the same pot, add the chopped onion and carrots. Cook for 5-6 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
4. Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes to caramelize, which helps deepen the flavor.

Step 3: Deglaze and Braise

5. Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 5 minutes, allowing it to reduce slightly.
6. Add Broth and Herbs: Stir in the beef broth, rosemary, thyme, and bay leaves. Return the seared short ribs to the pot, nestling them into the liquid and vegetables.
7. Braise: Cover the pot with a lid and place it in a preheated oven at 325°F (165°C). Let the short ribs braise for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.

Step 4: Serve

8. Serve: Remove the short ribs from the pot and discard the bay leaves and herb sprigs. Serve the ribs with the braising liquid and vegetables spooned over the top.

Cook’s Notes and Tips

• Wine Substitute: If you prefer not to use red wine, you can substitute with additional beef broth or use a mix of broth and balsamic vinegar for added depth of flavor.
• Browning: Searing the short ribs is essential for building flavor, so take your time to get a nice crust on each side.
• Skimming Fat: After braising, you may notice some fat on the surface. Skim off excess fat with a spoon before serving.

Variations

• Vegetable Add-Ins: Add mushrooms, parsnips, or celery to the pot for extra depth of flavor and texture.
• Spicy Kick: Add 1/2 teaspoon of crushed red pepper flakes to the vegetables for a slight kick of heat.
• Slow Cooker Option: After searing the ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on LOW for 8 hours or on HIGH for 4-5 hours.

Serving Suggestions

• Mashed Potatoes: Serve the braised short ribs over creamy mashed potatoes to soak up the rich braising liquid.
• Polenta: Pair with creamy polenta for a hearty, comforting meal.
• Crusty Bread: Serve with crusty bread to mop up the flavorful sauce.

Frequently Asked Questions (FAQs)

Can I Make This Recipe Ahead of Time?

Yes, braised short ribs taste even better the next day. Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop until warmed through.

Can I Freeze Braised Short Ribs?

Yes, you can freeze the short ribs and braising liquid in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

What Type of Red Wine Should I Use?

A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works best for this recipe. Choose a wine you enjoy drinking, as the flavor will concentrate during cooking.

How Do I Thicken the Sauce?

If you prefer a thicker sauce, remove the short ribs from the pot after braising and simmer the liquid on the stovetop for 10-15 minutes until reduced. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken the sauce.

Braised Beef Short Ribs are a classic comfort dish that brings rich flavors and tender, fall-off-the-bone meat to your table. The combination of aromatic vegetables, herbs, and red wine makes this dish perfect for a special occasion or a cozy family meal. With just a bit of patience, you’ll have a dish that is sure to impress and satisfy. Gather your ingredients, take your time with the braising process, and enjoy a warm, flavorful meal that will have everyone coming back for more.

Happy Cooking!