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Braised Short Ribs Recipe

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★★★★★

4.7 from 116 reviews

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.

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

  1. Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare for braising the short ribs.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Combine ingredients for braising: Return the browned short ribs and cooked vegetables to the pot. Add the sprigs of fresh thyme and rosemary whole.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://tastygenius.com/braised-short-ribs-recipe/