Beef short ribs are a flavorful and tender cut of meat that comes from the lower portion of the cow’s rib cage. They are known for their rich marbling, which makes them perfect for slow-cooking methods like braising or smoking. When cooked properly, the meat becomes incredibly tender and falls off the bone, making it a favorite for hearty, comforting meals.
Braised Beef Short Ribs
4
servings20
minutes3
hoursThis recipe for braised beef short ribs is a classic preparation that combines savory, sweet, and aromatic flavors for a dish that’s sure to impress.
Ingredients
4-5 lbs (1.8-2.3 kg) beef short ribs (bone-in)
Salt and freshly ground black pepper (to taste)
2 tablespoons olive oil (or vegetable oil)
1 large onion, chopped
3-4 garlic cloves, minced
2 medium carrots, chopped
2 celery stalks, chopped
2 tablespoons tomato paste
2 cups red wine (such as Cabernet Sauvignon or Merlot)
3 cups beef broth (low-sodium preferred)
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar (optional, for depth of flavor)
Directions
- Preheat your oven to 325°F (160°C).
- Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides.
- Heat the olive oil in a large Dutch oven or heavy-bottomed oven-safe pot over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
- In the same pot, add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and lightly browned. Stir in the tomato paste and cook for another 1-2 minutes.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 5 minutes to reduce slightly.
- Add the beef broth, thyme, rosemary, bay leaves, Worcestershire sauce, and balsamic vinegar (if using). Return the short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring to a gentle simmer.
- Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
- Once done, remove the pot from the oven. Carefully skim off any excess fat from the surface of the braising liquid.
- Serve the short ribs with the braising liquid and vegetables spooned over the top. Pair with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
