Introduction

Braised short ribs are a comforting, flavorful dish perfect for a cozy dinner. Slow-cooked until tender, these ribs soak up a rich sauce with hints of red wine and aromatic herbs. Serve them over creamy mashed potatoes for a satisfying meal.

Braised Short Ribs Recipe - Recipe Image

Ingredients

3 tablespoons olive oil
1 yellow onion, diced
3 carrots, chopped
8 whole beef short ribs, bone-in
Salt and pepper, to taste
1/4 cup all-purpose flour
1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
2 1/2 cups low-sodium beef broth
2 tablespoons tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary

Instructions

Step 1: Preheat the oven to 350 degrees F.
Step 2: In a large Dutch oven or oven-safe pot with a lid, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and chopped carrots and cook for a few minutes, stirring constantly. Remove the vegetables to a plate.
Step 3: Season the short ribs with salt and pepper, then coat them evenly with flour. Add the remaining 2 tablespoons of olive oil to the pot and increase heat to high. Brown the short ribs on all sides, about 45 seconds per side, then remove them to a plate.
Step 4: Pour the red wine into the pot to deglaze, scraping the bottom to release browned bits. Bring to a boil and cook for 2 minutes.
Step 5: Add the beef broth, salt, pepper, and tomato paste to the pot. Stir well, taste the broth, and adjust seasoning as needed.
Step 6: Return the short ribs, vegetables, and whole sprigs of thyme and rosemary to the pot.
Step 7: Cover with the lid and place the pot in the oven. Cook at 350 degrees for 2 hours, then reduce the temperature to 325 degrees and cook for an additional 30 to 45 minutes, until the ribs are very tender and nearly falling off the bone.
Step 8: Remove the pot from the oven and let it rest, covered, for 20 minutes. Skim off any fat from the surface before serving.
Step 9: Serve the short ribs over mashed potatoes with a spoonful of the rich gravy from the pot.

Tips & Variations

For extra depth of flavor, marinate the short ribs in the red wine and herbs overnight before cooking.
Substitute fresh thyme and rosemary with dried herbs, using about 1 teaspoon each.
Try adding a splash of balsamic vinegar or a teaspoon of brown sugar to the sauce for a slight tangy sweetness.
Use a slow cooker by searing the ribs on the stove, then cooking everything on low for 6–8 hours instead of the oven method.

Storage

Store leftover short ribs in a sealed container in the refrigerator for 3 to 4 days depending on ingredient freshness. Reheat gently on the stove or in the oven to keep the meat tender. The flavors often improve after a day, making it great for make-ahead meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs can be used but may cook faster and be less flavorful than bone-in. Adjust cooking time and monitor for tenderness.

What can I serve with braised short ribs besides mashed potatoes?

Braised short ribs pair well with polenta, creamy risotto, roasted vegetables, or buttered egg noodles for a hearty meal.

Braised Short Ribs Recipe

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This classic recipe for Braised Short Ribs features tender, flavorful beef ribs slowly cooked in a rich broth of red wine, beef stock, and aromatic herbs. The short ribs are first browned to develop deep flavor, then braised in the oven for a luscious, melt-in-your-mouth dish perfect for comforting dinners. Serve over creamy mashed potatoes to soak up the savory gravy.

Author: Elias
Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Total Time: 3 hours 5 minutes
Yield: Serves 6
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Vegetables

1 yellow onion, diced
3 carrots, chopped

Meat

8 bone-in beef short ribs

Dry Ingredients

1/4 cup all-purpose flour
Salt and pepper, to taste

Liquids and Oils

3 tablespoons olive oil
1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
2 1/2 cups low-sodium beef broth

Flavorings

2 tablespoons tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary

Instructions

Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare for braising the short ribs.
Cook vegetables: Heat 1 tablespoon of olive oil over medium-high heat in a large Dutch oven or oven-safe pot. Add the diced onion and chopped carrots, cooking while stirring constantly for a few minutes until slightly softened. Remove the vegetables to a plate and set aside.
Prepare and brown short ribs: Season the ribs generously with salt and pepper, then coat them evenly with the all-purpose flour. Increase the heat to high and add the remaining 2 tablespoons of olive oil to the pot. Brown the ribs on all sides—about 45 seconds per side—until they develop a deep brown crust. Remove the ribs to a plate once browned.
Deglaze the pan: Pour in the red wine to deglaze, scraping the bottom of the pot to release the delicious browned bits. Bring the wine to a boil and let it reduce for 2 minutes to concentrate the flavor.
Add broth and tomato paste: Stir in the beef broth, followed by the tomato paste. Season with additional salt and freshly ground black pepper to balance the broth’s flavor.
Combine ingredients for braising: Return the browned short ribs and cooked vegetables to the pot. Add the sprigs of fresh thyme and rosemary whole.
Braise in the oven: Cover the pot with a lid and place it in the preheated oven. Cook the ribs for 2 hours at 350°F, then lower the temperature to 325°F and continue cooking for an additional 30 to 45 minutes. The ribs should become very tender, nearly falling off the bone.
Rest and skim fat: Remove the pot from the oven and let it rest with the lid on for 20 minutes. Carefully skim off any fat accumulated on the surface of the liquid before serving.
Serve: Plate the short ribs over creamy mashed potatoes and spoon some of the flavorful braising liquid or gravy over top for a perfect finishing touch.
Store leftovers: Keep any leftover short ribs and braising liquid in an airtight container in the refrigerator for 3 to 4 days, ensuring freshness based on your ingredients.

Notes

For best flavor, use a full-bodied dry red wine like Cote du Rhone or Pinot Noir.
Browning the short ribs well is key to developing a rich, deep flavor in the final dish.
If you prefer, you can strain the braising liquid and reduce it on the stove for a thicker gravy.
This dish pairs beautifully with creamy mashed potatoes or polenta to soak up the sauce.
Leftover short ribs can also be shredded and used in sandwiches or tacos.

Keywords: Braised short ribs, beef ribs, red wine, oven-braised, comfort food, slow-cooked beef