Print

Braised Beef Short Ribs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Braised beef short ribs are the ultimate comfort food: tender, juicy, and packed with rich flavors. This dish combines succulent short ribs with a slow-cooked, flavorful broth that enhances the natural beefy taste. It’s the perfect dish for a cozy evening or a special occasion, offering both warmth and sophistication.

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)

Instructions

  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.

Notes

  • If you prefer a spicier dish, add a couple of dried chilies or a dash of hot sauce to the braising liquid.
  • This recipe can be made ahead of time and actually tastes better the next day as the flavors meld together.
  • For a vegetarian option, substitute the short ribs with hearty vegetables such as portobello mushrooms or cauliflower.
  • Leftover braised beef short ribs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • If the braising liquid is too thin, you can thicken it by simmering it on the stovetop or by using a flour slurry.
  • You can use beef broth in place of red wine for a non-alcoholic version of this recipe.

Nutrition

Find it online: http://recipesbyjanet.com/braised-beef-short-ribs-recipe/