Braised Short Ribs

why make this recipe

Braised short ribs give rich, deep flavor with very little work. The long, slow cooking makes the meat fall off the bone. This recipe is great for a cozy dinner or for serving guests. It uses simple ingredients you can find in any store.

introduction

This braised short ribs recipe uses red wine, beef broth, and vegetables to make a thick, tasty sauce. You brown the ribs first, cook the vegetables, then let everything braise slowly in the oven. The result is tender meat and a savory sauce perfect over mashed potatoes or polenta.

how to make Braised Short Ribs

1. Preheat your oven to 300°F (150°C).
2. Season the short ribs with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned. Remove the ribs and set them aside.
4. In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are soft, about 5 minutes. Add the minced garlic and cook 1 more minute.
5. Pour in the red wine and use a wooden spoon to scrape up the browned bits on the bottom of the pot.
6. Stir in the beef broth, tomato paste, fresh thyme, and bay leaf. Put the short ribs back into the pot so they sit in the liquid.
7. Bring the liquid to a simmer. Cover the pot and move it to the oven.
8. Braise for about 3 hours, until the meat is very tender and falling off the bone.
9. Serve the ribs warm with the sauce spooned over mashed potatoes or polenta.

Ingredients :

• 4 lbs beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme
• 1 bay leaf
• Salt and pepper to taste

Directions :

1. Preheat the oven to 300°F (150°C).
2. Season the short ribs with salt and pepper.
3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, then remove from the pot.
4. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for an additional minute.
5. Add red wine and deglaze the pot, scraping up any browned bits.
6. Stir in beef broth, tomato paste, thyme, and bay leaf. Return the short ribs to the pot.
7. Bring to a simmer, then cover and transfer to the oven.
8. Braise for 3 hours, or until the meat is tender and falling off the bone.
9. Serve warm with the sauce over mashed potatoes or polenta.

how to serve Braised Short Ribs

Serve the ribs over creamy mashed potatoes, polenta, or buttered egg noodles. Spoon lots of the braising sauce over the meat. Add a simple green vegetable or steamed greens for color and balance.

how to store Braised Short Ribs

Let the ribs cool to room temperature. Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the oven.

tips to make Braised Short Ribs

• Brown the ribs well for the best flavor. Don’t skip searing.
• Use a heavy pot with a tight lid, like a Dutch oven.
• If you want a thicker sauce, remove the ribs after cooking and simmer the sauce on the stove to reduce it.
• Taste and adjust salt at the end, after the sauce has reduced.
• Low and slow is key: keep the oven temperature low and give the meat time to become tender.

variation (if any)

• Swap red wine for extra beef broth if you prefer no alcohol.
• Add a splash of balsamic or a teaspoon of sugar to brighten the sauce.
• Use rosemary instead of thyme for a different aroma.
• Add mushrooms with the vegetables for an earthier flavor.

FAQs

Q: Can I use bone-in or boneless short ribs?
A: Bone-in short ribs give more flavor, but boneless will also work. Cooking time is about the same.

Q: Can I braise on the stove instead of the oven?
A: Yes. Keep the pot at a low simmer on the stove, covered, for about 3 hours. Watch the liquid and reduce heat if it boils.

Q: How do I make the sauce glossy?
A: After removing the ribs, simmer the sauce until it reduces and thickens. You can whisk in a small pat of cold butter at the end for shine.

Q: Can I prepare this ahead?
A: Yes. The ribs taste even better the next day. Reheat gently and add a little broth if the sauce is too thick.

Conclusion

For a tested recipe and step-by-step photos, see this detailed Braised Short Ribs Recipe – Tastes Better From Scratch: Braised Short Ribs Recipe – Tastes Better From Scratch

Braised Short Ribs

This braised short ribs recipe uses red wine, beef broth, and vegetables to create a thick, savory sauce, resulting in tender meat perfect for cozy dinners or guests.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 lbs beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 2 cups red wine can swap for beef broth if preferring no alcohol
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme can substitute rosemary
• 1 leaf bay leaf
• Salt and pepper to taste

Method

 

Preparation

1. Preheat your oven to 300°F (150°C).
2. Season the short ribs with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned. Remove the ribs and set them aside.
4. In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are soft, about 5 minutes.
5. Add the minced garlic and cook for 1 more minute.

Cooking

1. Pour in the red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot.
2. Stir in the beef broth, tomato paste, fresh thyme, and bay leaf. Put the short ribs back into the pot so they sit in the liquid.
3. Bring the liquid to a simmer. Cover the pot and move it to the oven.
4. Braise for about 3 hours, until the meat is very tender and falling off the bone.
5. Serve the ribs warm with the sauce spooned over mashed potatoes or polenta.

Notes

Brown the ribs well for the best flavor. Use a heavy pot with a tight lid. For a thicker sauce, remove the ribs and simmer the sauce on the stove to reduce it. Taste and adjust salt at the end. Low and slow cooking is key.