Braised Beef Short Ribs Recipe

This melt-in-your-mouth Braised Beef Short Ribs recipe transforms a tough cut of meat into something utterly divine through the magic of slow cooking. The meat becomes fall-off-the-bone tender while simmering in a rich, deeply flavored sauce of red wine, aromatic vegetables, and herbs. Perfect for a cozy weekend dinner or special occasion, this dish delivers restaurant-quality results with simple, straightforward preparation.

Why You’ll Love This Recipe

• Impressive yet simple: While these short ribs look and taste like something from a high-end restaurant, the cooking process is actually quite straightforward.
• Incredible depth of flavor: The combination of seared meat, caramelized vegetables, red wine, and herbs creates an incredibly rich sauce that will have everyone asking for your secret.
• Mostly hands-off cooking: After the initial prep and browning, the oven does all the work while you relax and enjoy the amazing aromas filling your home.
• Perfect make-ahead meal: These ribs actually taste better the next day, making them ideal for entertaining or meal prep.

this Recipe

Ingredients You’ll Need

• Beef short ribs: The star of the show – bone-in ribs provide the richest flavor and become beautifully tender when braised.
• Salt and pepper: Essential seasonings that enhance the natural flavors of the beef.
• All-purpose flour: Creates a light coating that helps the meat brown beautifully and subtly thickens the sauce.
• Olive oil: Used for searing the meat to develop deep flavor.
• Onion, carrots, and celery: This classic mirepoix forms the aromatic base of the dish, adding sweetness and complexity.
• Garlic: Adds essential aromatic flavor that pairs perfectly with beef.
• Tomato paste: Contributes richness, umami, and a slight tanginess while helping to thicken the sauce.
• Red wine: Adds acidity and depth of flavor while helping to tenderize the meat. Choose something you’d enjoy drinking!
• Beef broth: Forms the base of the braising liquid, enriching the sauce with meaty flavor.
• Fresh herbs (thyme, rosemary, bay leaf): Infuse the sauce with aromatic flavors that complement the beef perfectly.
• Mashed potatoes: The ideal accompaniment to soak up all that glorious sauce.

Variations

Wine Alternatives

Not a fan of red wine? Substitute with additional beef broth plus 2 tablespoons of balsamic vinegar to maintain that depth of flavor.

Herb Variations

Don’t have fresh herbs? Substitute with 1 teaspoon dried thyme and ½ teaspoon dried rosemary. The flavor won’t be quite as vibrant, but still delicious.

Root Vegetable Medley

Add parsnips, turnips, or rutabaga along with the carrots for a heartier, more complex vegetable component.

Asian-Inspired Twist

Replace the wine with beef broth, add star anise, cinnamon stick, ginger, and a splash of soy sauce for a completely different flavor profile.

How to Make Braised Beef Short Ribs

Step 1: Prepare and Sear the Ribs

Preheat your oven to 325°F. Season the short ribs generously with salt and pepper, then dredge them in flour. Heat olive oil in a Dutch oven until almost smoking, then sear the ribs in batches until they develop a deep brown crust on all sides. Don’t rush this step – proper browning creates incredible flavor!

Step 2: Build the Aromatics

In the same pot with those flavorful brown bits, sauté the onion, carrots, celery, and garlic until slightly softened. Add tomato paste and cook until it darkens slightly, which concentrates its flavor and removes any raw taste.

Step 3: Deglaze and Build the Sauce

Pour in the red wine, scraping up all those delicious browned bits from the bottom of the pot. Let it bubble away until reduced by half, then add beef broth, the seared ribs, and the herb bundle.

Step 4: Braise to Perfection

Cover the pot tightly and transfer to the oven. Let it cook undisturbed for 2½ to 3 hours until the meat is fork-tender and nearly falling off the bone. The patient, slow cooking transforms everything into a dish of extraordinary flavor.

Step 5: Finish and Serve

Remove the herb bundle, skim excess fat if desired, and taste for seasoning. Serve the luscious ribs over mashed potatoes, spooning that incredible sauce generously over everything.

Pro Tips for Making the Recipe

• Don’t skip the sear: Properly browning the meat is crucial for developing deep flavor. Work in batches and don’t overcrowd the pot.
• Be patient with reduction: Allowing the wine to reduce concentrates flavors and cooks off the alcohol, leaving only the complex flavor behind.
• Check tenderness, not time: The ribs are done when the meat is truly fork-tender, which might take a bit longer depending on the size of your ribs.
• Rest before serving: Letting the dish sit for 15-20 minutes after cooking allows the meat to reabsorb some juices and makes it easier to serve.
• Cut vegetables uniformly: This ensures they cook evenly and create a balanced flavor base.

How to Serve

Perfect Pairings

The classic accompaniment is creamy mashed potatoes, which provide the perfect canvas for that incredible sauce. For a complete meal, add a bright green vegetable like roasted Brussels sprouts, steamed broccoli, or a simple arugula salad with lemon vinaigrette to cut through the richness.

Alternative Bases

These ribs are equally delicious served over:

• Creamy polenta
• Buttered egg noodles
• Cauliflower purée (for a lower-carb option)
• Roasted root vegetables

Sauce Enhancement

For special occasions, strain the sauce through a fine-mesh sieve and reduce it further on the stovetop for an even more concentrated flavor.

Make Ahead and Storage

Make Ahead

These short ribs actually improve with time, making them perfect for entertaining. Make them up to two days ahead, cool completely, then refrigerate in their sauce. The chilled fat will rise to the top and solidify, making it easy to remove before reheating.

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and develop.

Freezing

These ribs freeze beautifully for up to 3 months. Cool completely, then transfer to freezer-safe containers with some of the sauce. Leave a little headspace for expansion.

Reheating

The best way to reheat is gently on the stovetop in a covered pot, adding a splash of beef broth if needed to loosen the sauce. Alternatively, reheat covered in a 325°F oven until warmed through, about 20-30 minutes.

FAQs

Can I use boneless short ribs instead?
Yes, boneless short ribs work well too, though you’ll miss out on some of the richness that bones provide to the sauce. If using boneless, reduce the cooking time by about 30 minutes and check for tenderness earlier.

What kind of red wine works best for this recipe?
A medium-bodied red wine with moderate tannins works perfectly – think Merlot, Cabernet Sauvignon, or a good Côtes du Rhône. Don’t use your most expensive bottle, but choose something you’d enjoy drinking, as the flavors will concentrate in the sauce.

Can I make this in a slow cooker?
Absolutely! Brown the meat and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the meat is tender. The sauce may be thinner, so you might want to reduce it on the stovetop afterward.

Why is my sauce too thin?
This can happen sometimes depending on the water content of your vegetables and the exact heat of your oven. For a thicker sauce, remove the cooked ribs and vegetables, then simmer the liquid on the stovetop until it reduces to your desired consistency.

Final Thoughts

These Braised Beef Short Ribs represent comfort food at its finest – tender, rich, and deeply satisfying. While they do take time, the cooking process is largely hands-off, and the results are absolutely worth the wait. There’s something magical about transforming a humble cut of meat into something so luxurious through the simple technique of braising. Whether for a Sunday family dinner or a special occasion, this recipe is guaranteed to create wonderful memories around your table.

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