Get ready to dive into the world of melt-in-your-mouth goodness with these Braised Beef Short Ribs! This recipe is a game-changer for those cozy nights when you want to impress without spending hours in the kitchen. Trust me, your taste buds are in for a treat!
Why You’ll Love This Recipe
- Fall-off-the-bone tender: These ribs are so tender, you’ll barely need a knife!
- Rich, deep flavors: The combination of red wine, herbs, and beef creates a sauce that’s to die for.
- Perfect for entertaining: Impress your guests with minimal effort.
- Make-ahead friendly: Even better the next day, making it ideal for stress-free hosting.
Ingredients You’ll Need
- Beef short ribs: The star of the show, bone-in for maximum flavor.
- Flour: For dredging, creating a delicious crust.
- Olive oil: To sear the ribs and build flavor.
- Vegetables: Onion, carrots, and celery form the flavor base.
- Garlic: Because, well, it’s garlic!
- Tomato paste: Adds depth and umami.
- Red wine: Choose something you’d drink – it makes all the difference.
- Beef broth: The liquid gold that braises our ribs.
- Herbs: Thyme, rosemary, and bay leaf for that aromatic touch.
- Mashed potatoes: The perfect accompaniment to soak up the sauce.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Spice it up: Add a pinch of red pepper flakes for heat.
- Go alcohol-free: Replace wine with extra beef broth and a splash of balsamic vinegar.
- Root veggie twist: Swap carrots for parsnips or add some turnips.
- Herb switch: Try oregano or sage instead of thyme.
How to Make Braised Beef Short Ribs
Step 1: Prep and Sear
Season those beautiful ribs, dredge in flour, and sear until golden brown. This step is crucial for flavor, so don’t rush it!
Step 2: Veggie Time
Sauté the veggies in the same pot. They’ll pick up all those delicious browned bits from the ribs.
Step 3: Build the Sauce
Add tomato paste, wine, and broth. Let it simmer and reduce – this is where the magic happens.
Step 4: Low and Slow
Pop it in the oven and let it do its thing for about 3 hours. Your house will smell amazing!
Step 5: Finish and Serve
Skim off excess fat, adjust seasoning, and serve over creamy mashed potatoes.
Pro Tips for Making the Recipe
- Don’t skip the sear: It’s essential for developing deep flavors.
- Choose the right pot: A heavy-bottomed Dutch oven is ideal.
- Be patient: Low and slow is the key to tender ribs.
- Taste and adjust: The final seasoning can make or break the dish.
How to Serve
Serve these luscious ribs over a bed of creamy mashed potatoes. The sauce is perfect for drizzling over both the ribs and potatoes. Add a side of roasted green vegetables for a complete meal.
Make Ahead and Storage
Storing Leftovers
Store in an airtight container in the fridge for up to 3 days. The flavors actually improve overnight!
Freezing
Freeze for up to 3 months. Thaw in the refrigerator before reheating.
Reheating
Gently reheat in the oven at 300°F until warmed through, about 20-30 minutes.
FAQs
Can I make this in a slow cooker?
Absolutely! Sear the ribs and sauté the veggies as directed, then transfer everything to a slow cooker. Cook on low for 8-10 hours.
What’s the best wine to use?
A full-bodied red like Cabernet Sauvignon or Merlot works best. Always use a wine you’d enjoy drinking.
Can I use boneless short ribs?
Yes, but bone-in ribs provide more flavor. If using boneless, reduce cooking time by about 30 minutes.
How do I know when the ribs are done?
They’re ready when the meat is fork-tender and nearly falling off the bone.
This Braised Beef Short Ribs recipe is the ultimate comfort food that’s sure to become a family favorite. With its rich flavors and tender meat, it’s perfect for special occasions or just when you need a little extra coziness in your life. Give it a try – your taste buds will thank you!
Print
Braised Beef Short Ribs Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hour
- Total Time: 3 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Roasting
- Cuisine: American
Description
Indulge in the rich, savory flavors of Braised Beef Short Ribs. This classic dish features tender, fall-off-the-bone meat cooked low and slow in a flavorful red wine sauce with aromatic vegetables and herbs. Perfect for a cozy dinner or special occasion, these short ribs are sure to impress with their melt-in-your-mouth texture and deep, complex taste.
Ingredients
- 8 beef short ribs, bone-in (about 4 pounds, 1.8kg)
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour (30g)
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 3 pieces celery, chopped
- 3 garlic cloves, peeled and crushed
- 2 tablespoons tomato paste
- 2 cups red wine (480mL)
- 2 cups beef broth (480mL)
- 8 sprigs thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- Mashed potatoes, to serve
Instructions
- Preheat and season: Preheat the oven to 325°F. Season the ribs all over with salt and pepper.
- Dredge the ribs: Place the flour in a shallow bowl. Dredge each short rib in the flour, coating on all sides.
- Sear the ribs: Heat a large Dutch oven over medium-high heat until very hot. Add the oil, then half of the short ribs in a single layer, leaving some space in between each rib. Sear the short ribs on all sides, until golden brown all over, 6 to 8 minutes total. Set the short ribs aside on a plate. Repeat with the second batch, reducing the heat to medium if needed.
- Sauté the vegetables: Return the pot to medium heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes, stirring occasionally and scraping the brown bits from the bottom of the pot, until the vegetables are slightly softened.
- Add tomato paste and wine: Add the tomato paste and cook for 2 minutes, stirring occasionally, until slightly caramelized. Stir in the red wine. Cook until reduced by one-half, about 8 minutes.
- Combine ingredients: Add the beef stock and reserved short ribs. Tie the herbs into a small bundle with butcher’s twine and add to the pot. Return to a simmer.
- Braise: Cover the pot with a tight-fitting lid and place it in the oven. Cook for 2½ to 3 hours, until the meat is fork tender and nearly falling off the bone.
- Finish and serve: Remove the herb bundle and skim any fat from the top of the sauce. Season with more salt and pepper to taste. Serve the short ribs over mashed potatoes with a drizzle of the sauce and some of the vegetables.
Notes
- Cut vegetables into larger chunks for better flavor and presentation.
- Use a large, oven-safe pot with a tight-fitting lid if you don’t have a Dutch oven.
- For a thicker sauce, strain out the vegetables and simmer the liquid until desired consistency.
- Can be made in a pressure cooker: brown ingredients, then pressure cook on high for 35 minutes.
- Prepare up to two days in advance for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 55g
- Cholesterol: 150mg
