Braised Beef Short Ribs Recipe

Why You’ll Love This Recipe

There’s something incredibly satisfying about braised beef short ribs. The slow cooking process allows the meat to become fall-apart tender, soaking in all the delicious flavors of the broth. Whether served over mashed potatoes, polenta, or just with crusty bread to soak up the sauce, this recipe is sure to become a favorite. It's hearty, comforting, and perfect for feeding a crowd or impressing guests with minimal effort.

Ingredients

• 4 to 6 bone-in beef short ribs

• 2 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

• 1 large onion, coarsely chopped

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 1 cup red wine (such as Cabernet Sauvignon)

• 3 cups beef broth

• 1 cup crushed tomatoes

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

• 2 bay leaves

• 1 tablespoon tomato paste

• 2 tablespoons flour (optional for thickening)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 325°F (163°C).

2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef short ribs generously with salt and pepper.

3. Brown the short ribs in batches, turning them to ensure all sides are seared, about 3-4 minutes per side. Remove the ribs and set them aside.

4. In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes, until softened.

5. Add the garlic and cook for an additional minute until fragrant.

6. Stir in the tomato paste and cook for another 2 minutes, allowing the paste to darken slightly.

7. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for 5-7 minutes, allowing it to reduce by half.

8. Add the beef broth, crushed tomatoes, rosemary, thyme, and bay leaves to the pot. Stir to combine.

9. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a simmer.

10. Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2 ½ to 3 hours, or until the meat is tender and falling off the bone.

11. Remove the ribs from the pot and set them aside. If you’d like a thicker sauce, you can place the pot on the stove over medium heat and simmer the sauce for 10-15 minutes, or until it thickens to your desired consistency.

12. Return the short ribs to the pot and serve with your choice of side.

Servings and Timing

• Servings: 4 to 6

• Preparation time: 15 minutes

• Cooking time: 2 ½ to 3 hours

Variations

• Slow Cooker Version: Brown the short ribs as directed, then transfer everything to a slow cooker. Set on low and cook for 7-8 hours, or until the ribs are tender.

• Spicy Kick: Add a couple of dried chilies or a dash of hot sauce to the braising liquid for a subtle heat.

• Vegetarian Option: Substitute the short ribs with hearty vegetables such as portobello mushrooms or cauliflower for a plant-based version of this dish.

Storage/Reheating

• Storage: Leftover braised beef short ribs can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the ribs in the braising liquid for up to 3 months.

• Reheating: Reheat the short ribs in a covered dish in the oven at 300°F (150°C) for 20-25 minutes, or until heated through. If frozen, thaw overnight in the refrigerator and then reheat as directed.

FAQs

How do I know when the short ribs are done?

The short ribs are done when the meat is tender and easily pulls away from the bone. You can also use a meat thermometer to check for doneness—aim for an internal temperature of about 200°F (93°C).

Can I make this dish ahead of time?

Yes, braised short ribs actually taste better the next day after the flavors have had time to meld together. Prepare the dish, let it cool, and store it in the fridge overnight. Reheat before serving.

What can I serve with braised short ribs?

Braised short ribs are delicious served with mashed potatoes, creamy polenta, roasted vegetables, or a fresh salad. You can also serve them over rice or pasta to soak up the flavorful sauce.

Can I make this recipe in a pressure cooker?

Yes, you can use a pressure cooker or Instant Pot to speed up the cooking time. Cook the short ribs on high pressure for about 45 minutes, then naturally release the pressure.

Can I use boneless short ribs instead?

Yes, you can substitute boneless short ribs in this recipe. The cooking time may be slightly reduced since there is no bone to slow down the cooking process, but the method remains the same.

Can I freeze braised short ribs?

Yes, braised short ribs freeze well. After cooking, let them cool completely, then store in an airtight container or freezer bag. You can freeze them for up to 3 months.

How can I thicken the braising liquid?

If the braising liquid is too thin, you can thicken it by simmering it on the stovetop for 10-15 minutes, or by whisking in a slurry made from flour and water (1 tablespoon of flour to 2 tablespoons of water) before returning the ribs to the pot.

How do I store the leftover braising liquid?

Store the leftover braising liquid in an airtight container in the refrigerator for up to 3 days. You can also freeze it for future use in sauces or soups.

Can I make this recipe without wine?

Yes, you can substitute the red wine with beef broth or a combination of broth and a splash of balsamic vinegar for acidity.

How do I make the braised short ribs more flavorful?

Let the short ribs marinate in the braising liquid for a few hours before cooking, or add additional spices like smoked paprika, cumin, or bay leaves for extra depth of flavor.

Conclusion

Braised beef short ribs are a perfect dish for any occasion that calls for comfort and flavor. The slow-cooking process results in incredibly tender meat with a deep, savory flavor that’s hard to resist. Whether you’re looking for a meal to serve guests or a cozy dinner at home, this recipe is sure to deliver. Enjoy the rich, hearty flavors and the satisfaction of a meal that’s as comforting as it is delicious!