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Braised Beef Short Ribs


Braised beef short ribs are a comforting and flavorful dish that’s perfect for special occasions or a cozy dinner at home. Slow-cooked in red wine and beef stock with a medley of vegetables and herbs, these short ribs become incredibly tender and delicious. Let’s dive into the recipe!




  • 6 bone-in short ribs

Fruits and Vegetables

  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 4 sprigs fresh herbs (such as thyme, rosemary, or parsley)

Canned Goods

  • 4 cups beef stock
  • 1 tbsp tomato paste

Culinary Aids and Spices

  • 4 tbsp all-purpose flour
  • 1/2 tsp ground black pepper
  • 1/4 tsp red pepper flakes
  • 1 tsp salt

Oils and Vinegars

  • 3 tbsp extra virgin olive oil

Beers, Wines, and Spirits

  • 3 cups dry red wine


Step 1: Prepare the Short Ribs

  1. Season the Ribs:
    • Pat the short ribs dry with paper towels. Season them generously with salt and ground black pepper.
  2. Dredge in Flour:
    • Lightly coat each short rib in the all-purpose flour, shaking off any excess.

Step 2: Sear the Short Ribs

  1. Heat the Oil:
    • In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of extra virgin olive oil over medium-high heat.
  2. Sear the Ribs:
    • Working in batches, sear the short ribs on all sides until they are deeply browned, about 3-4 minutes per side. Remove the ribs from the pot and set them aside.

Step 3: Prepare the Vegetables

  1. Cook the Vegetables:
    • In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 5-7 minutes.
  2. Add Garlic and Tomato Paste:
    • Add the minced garlic and tomato paste to the pot. Cook for another 1-2 minutes, stirring frequently.

Step 4: Deglaze and Braise

  1. Deglaze with Wine:
    • Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil and let it cook for about 10 minutes, or until the wine has reduced by half.
  2. Add Beef Stock and Herbs:
    • Stir in the beef stock, red pepper flakes, and fresh herb sprigs. Return the short ribs to the pot, making sure they are submerged in the liquid.
  3. Simmer:
    • Bring the mixture to a simmer. Once simmering, cover the pot and transfer it to a preheated oven at 325°F (165°C).

Step 5: Braise in the Oven

  1. Braise the Ribs:
    • Braise the short ribs in the oven for 2.5 to 3 hours, or until the meat is incredibly tender and falling off the bone.

Step 6: Serve

  1. Remove the Ribs:
    • Carefully remove the short ribs from the pot and set them aside on a serving platter.
  2. Strain the Sauce:
    • Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the surface of the liquid.
  3. Reduce the Sauce:
    • Bring the strained liquid to a boil and reduce it until it reaches a rich, saucy consistency.
  4. Serve:
    • Pour the reduced sauce over the short ribs and serve hot, garnished with additional fresh herbs if desired.

Cook Notes and Variations

Cook Notes:

  • Meat Quality: Use high-quality bone-in short ribs for the best flavor and tenderness.
  • Deglazing: Deglazing the pot with wine helps to lift the flavorful browned bits from the bottom, adding depth to the sauce.


  • Root Vegetables:
    • Add parsnips or turnips to the vegetable mix for additional flavors.
  • Spices:
    • Add a cinnamon stick or star anise to the braising liquid for a warm, aromatic twist.

Frequently Asked Questions (FAQs)

1. Can I use a different cut of beef?

Yes, you can use beef chuck roast cut into large pieces if short ribs are not available.


2. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop.


3. Can I freeze braised short ribs?

Yes, braised short ribs freeze well. Store them in an airtight container with the sauce for up to 3 months. Thaw in the refrigerator overnight before reheating.


4. What can I serve with braised short ribs?

Serve braised short ribs with mashed potatoes, polenta, or creamy risotto to soak up the delicious sauce.


5. Can I make this recipe in a slow cooker?

Yes, after searing the ribs and cooking the vegetables, transfer everything to a slow cooker and cook on low for 8 hours or until the ribs are tender.

A Comforting and Flavorful Dish

Braised Beef Short Ribs are the epitome of comfort food. Slow-cooked to perfection, these ribs are tender, flavorful, and perfect for a cozy dinner or special occasion.


Tips for Success

  1. Sear Properly: Searing the short ribs until they are deeply browned adds a depth of flavor to the dish.
  2. Reduce the Sauce: Reducing the braising liquid to a sauce consistency intensifies the flavors and makes the dish even more delicious.
  3. Use Fresh Herbs: Fresh herbs like thyme and rosemary add a wonderful aroma and flavor to the braise.

Braised Beef Short Ribs are a classic dish that’s sure to impress. With their rich, savory flavor and tender texture, they’re perfect for a hearty meal. Follow this recipe for a delicious and satisfying dish that’s sure to become a favorite. Happy cooking!