Braised Beef Short Ribs that will melt in your mouth. This dish is slow-cooked to perfection with tender, flavorful meat that falls off the bone. Perfect for a cozy dinner or special occasion!
Braised Beef Short Ribs Recipe
Ingredients
- 3 lbs bone-in beef short ribs
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine (optional but adds depth of flavor)
- 2 cups beef broth
- 1 cup diced tomatoes (canned or fresh)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
Step 1: Prep and Season the Short Ribs
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Season the Ribs: Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides.
Step 2: Sear the Short Ribs
- Heat Oil: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
- Sear the Ribs: Add the ribs in batches (avoid overcrowding) and sear for about 4-5 minutes on each side, or until they’re deeply browned. Remove the ribs and set aside.
Step 3: Sauté the Vegetables
- Cook the Veggies: In the same pot, add the chopped onions, carrots, and celery. Sauté until they start to soften, about 5-7 minutes.
- Add Garlic and Tomato Paste: Stir in the garlic and tomato paste, cooking for another 1-2 minutes until the paste darkens slightly.
Step 4: Build the Braising Liquid
- Deglaze with Red Wine: Pour in the red wine, scraping up the browned bits on the bottom of the pot. Let the wine simmer for about 5 minutes to reduce slightly.
- Add Broth and Tomatoes: Add the beef broth, diced tomatoes, rosemary, thyme, and bay leaves. Stir to combine.
Step 5: Braise the Short Ribs
- Return Ribs to the Pot: Place the seared ribs back in the pot, submerging them in the liquid. Add more broth if needed to ensure the ribs are mostly covered.
- Cover and Cook: Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
Step 6: Serve
- Remove Herbs and Skim Fat: Discard the rosemary, thyme, and bay leaves. Skim off any excess fat from the surface of the sauce.
- Serve: Serve the short ribs with the braising liquid and vegetables, either as-is or over mashed potatoes, polenta, or creamy grits.
Tips for the Best Braised Beef Short Ribs
- Choose the Right Cut: Bone-in short ribs are ideal for braising because they add richness to the sauce and stay moist.
- Searing is Key: Searing the ribs creates a caramelized crust and locks in flavor, so don’t skip this step!
- Low and Slow: Braising at a low temperature for several hours ensures the meat is tender and flavorful.
- Wine Substitute: If you don’t want to use wine, add an extra cup of beef broth and a splash of balsamic vinegar for acidity.
Serving Suggestions
- Side Dishes: These short ribs pair beautifully with mashed potatoes, creamy polenta, or a side of roasted root vegetables.
- Garnish: Fresh herbs, such as parsley or thyme, make a bright garnish.
This Braised Beef Short Ribs recipe is a perfect way to create a comforting, flavorful meal with minimal active cooking time. Each bite is packed with rich, savory flavors and melt-in-your-mouth tenderness. Enjoy!