Braised short ribs are a cozy, comfort food that falls right off the bone! With a rich sauce from cooking low and slow, they are tender and packed with flavor.
These ribs are like a warm hug on a plate. I love serving them with mashed potatoes or bread to soak up that delicious sauce. Perfect for chilly nights! 🥰
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish! I recommend bone-in ribs for maximum flavor. If you can’t find them, try chuck roast cut into pieces, but cooking time may need to be adjusted.
Red Wine: A dry red wine like Cabernet Sauvignon adds depth to the flavor. If you prefer a non-alcoholic option, use extra beef broth with a splash of vinegar to mimic the acidity of wine.
Vegetables: Onion, carrot, and celery form the classic mirepoix base. If you’re short on time, pre-chopped veggies or frozen packets work in a pinch. Just caramelize them until softened.
Herbs: Fresh rosemary and thyme bring aromatic flavor. If using dried herbs, remember they’re more potent, so use about one-third of the amount. Dried bay leaves can also be used, but add them earlier for a more robust flavor.
How Do I Get Perfectly Tender Short Ribs?
The key to tender short ribs is low and slow cooking. Braising at a low temperature allows the meat to break down and become melt-in-your-mouth tender. Follow these steps for best results:
- Sear First: Browning the ribs adds flavor. Don’t rush this step; nice color on the meat means great taste.
- Keep it Covered: Make sure to cover the pot during braising. This traps steam and moisture, helping the meat cook evenly and preventing dryness.
- Check for Tenderness: Start checking for tenderness around the 2.5-hour mark. The meat should pull away easily from the bone. If it’s not there yet, give it more time—every oven is different!
Braised Short Ribs Recipe
Ingredients You’ll Need:
- 4 lbs beef short ribs (bone-in)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (e.g., Cabernet Sauvignon or Merlot)
- 3 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce (optional)
- Chopped fresh parsley or rosemary for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes for prep and searing, followed by 2.5 to 3 hours for braising in the oven. Total time is approximately 3 hours and 20 minutes, but most of that is hands-off as the ribs simmer away in the oven!
Step-by-Step Instructions:
1. Prepping the Oven and Ribs:
First, preheat your oven to 325°F (160°C). While it’s warming up, season the beef short ribs thoroughly with salt and pepper on all sides. This will help enhance the flavor of the meat as it cooks.
2. Searing the Ribs:
In a large, heavy-bottomed oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs in batches, being careful not to crowd the pot. Sear them for about 3-4 minutes on each side until they are nicely browned. This caramelization adds a rich flavor. After browning, remove the ribs and set them aside.
3. Cooking the Vegetables:
Lower the heat to medium and add your chopped onion, carrots, and celery to the pot. Cook for around 6-8 minutes, stirring occasionally. You want the vegetables to soften and start to caramelize for a delicious base.
4. Adding Flavor:
Add the minced garlic and tomato paste to the pot, stirring well and cooking for 1-2 minutes until fragrant. This step boosts the flavor even more!
5. Deglazing the Pot:
Now it’s time to add the red wine to the pot to deglaze it. Scrape up any tasty browned bits stuck to the bottom of the pot and let the wine simmer for about 5 minutes to reduce slightly.
6. Building the Sauce:
Next, add in the beef broth along with the Worcestershire sauce (if using), rosemary, thyme, and bay leaves. Stir everything together so the flavors meld.
7. Braising the Ribs:
Return the short ribs to the pot, making sure they are submerged as much as possible in the liquid. Cover the pot with a lid, then transfer it to the preheated oven. Let the ribs braise for about 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
8. Finishing Touches:
Once the ribs are done, remove them carefully from the pot and cover them with foil to keep warm. Strain the braising liquid to remove the solids, then return the liquid to the pot. Simmer it on the stove to reduce and thicken slightly. Season with additional salt and pepper to taste.
9. Serving:
Serve the delectable short ribs over creamy mashed potatoes or soft polenta, and drizzle generous amounts of that rich sauce over the top. Garnish with fresh parsley or rosemary for a pop of color and flavor.
Enjoy your comforting, tender braised short ribs perfect for an indulgent meal! 😋
Can I Use Frozen Short Ribs for This Recipe?
Yes, you can use frozen short ribs! Just be sure to thaw them completely in the refrigerator overnight before cooking. If you’re short on time, you can also thaw them quickly in a sealed plastic bag submerged in cold water.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, you can substitute it with extra beef broth mixed with a splash of vinegar, like red wine or balsamic. This combination will mimic the acidity and depth of flavor that wine provides.
How to Store Leftover Braised Short Ribs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, ensuring the ribs stay moist. You can also add a splash of broth or water to the sauce to help revive it!
Can I Make This Recipe Ahead of Time?
Absolutely! You can braise the short ribs ahead of time and refrigerate them. They taste even better the next day! Just reheat gently in the oven or on the stove, allowing the flavors to blend beautifully.
