Braised Short Ribs Recipe

Indulge in these tender, flavorful braised short ribs. Slow-cooked in a rich red wine sauce with aromatic vegetables, this dish is perfect for a cozy dinner or special occasion.

Rich, tender, and full of deep flavors, these braised short ribs are a show-stopping dish perfect for a cozy dinner or special occasion. Slow-cooked to perfection, this dish is incredibly satisfying and pairs beautifully with mashed potatoes or crusty bread to soak up the luscious sauce.

Why You’ll Love This Recipe

• Decadent Flavor: The combination of seared beef, red wine, and aromatic vegetables creates a complex, savory sauce.

• Fall-Off-The-Bone Tender: Cooking low and slow ensures the ribs are melt-in-your-mouth delicious.

• Elegant Yet Easy: Despite its gourmet appeal, this dish is straightforward to prepare.

• Make-Ahead Friendly: The flavors deepen if made a day in advance, making it perfect for entertaining.

Ingredients Explained

• Olive Oil (2 tbsp): Used for searing the ribs to develop a caramelized crust and deep flavor.

• Beef Short Ribs (6-7): Rich and meaty, short ribs are ideal for braising due to their marbling and connective tissue that breaks down during cooking.

• Salt & Pepper: Essential for seasoning the meat and enhancing the dish’s overall flavor.

• Garlic (4-5 cloves, crushed): Adds a robust, savory depth to the sauce.

• Onion (1 large, chopped): Creates a flavorful base for the braising liquid.

• Celery (3 hearts, chopped): Provides a subtle earthy flavor and texture to the sauce.

• Carrots (2, peeled and chopped): Adds natural sweetness that balances the savory elements.

• Tomato Paste (2 tbsp): Intensifies the flavor and adds richness to the sauce.

• Dry Red Wine (2 cups): A key ingredient that imparts a deep, tangy complexity. Use a wine you’d enjoy drinking.

• Beef Broth (2 cups): Enhances the beefy flavor and serves as the braising liquid.

• Thyme (3 sprigs): Adds a subtle herbal note that complements the rich flavors.

• Bay Leaves (2): Infuse the sauce with a gentle, earthy aroma.

Step-by-Step Directions

1. Preheat the Oven: Set your oven to 325°F (165°C).

2. Season and Sear: Generously season the short ribs with salt and pepper on all sides. Heat olive oil in a Dutch oven over high heat. Sear the ribs for 5-7 minutes until deeply browned. Remove the ribs and set them aside.

3. Sauté Aromatics: Reduce the heat to medium. Add chopped onion and crushed garlic to the Dutch oven, cooking for 2 minutes until softened. Add the carrots and celery, cooking for an additional 5 minutes until slightly softened.

4. Incorporate Tomato Paste: Stir in the tomato paste, cooking for 1 minute to meld the flavors.

5. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Simmer for 2-3 minutes to reduce slightly.

6. Add Broth and Herbs: Pour in the beef broth, and add thyme sprigs and bay leaves. Stir to combine.

7. Return Ribs to Pot: Place the seared short ribs back into the Dutch oven, ensuring they are mostly submerged in the liquid. If needed, add more broth.

8. Braise: Cover the Dutch oven with a lid and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender and falling off the bone.

9. Strain Sauce: Carefully remove the ribs from the pot. Strain the cooking liquid, pressing down on the vegetables to extract all the juices. Discard solids and transfer the strained sauce to a gravy boat.

10. Serve: Plate the short ribs, pour the sauce over the top, and garnish with fresh herbs if desired. Serve with mashed potatoes, polenta, or crusty bread.

Tips for Success

• Use Quality Ingredients: Choose a good-quality red wine and fresh herbs for the best results.

• Don’t Skip the Sear: Browning the ribs creates a flavorful crust and adds depth to the dish.

• Check Liquid Levels: Ensure the ribs are mostly submerged during braising to keep them moist.

• Let Rest Before Serving: Allow the ribs to sit for 10 minutes after removing from the oven to let the flavors meld.

Nutrition Facts (Per Serving, Approx. 6 Servings)

• Calories: 480

• Protein: 38g

• Carbohydrates: 8g

• Fat: 30g

• Saturated Fat: 12g

• Cholesterol: 120mg

• Sodium: 800mg

• Sugar: 3g

• Fiber: 2g

Why Your Family Will Love This Dish

This dish is a perfect balance of hearty and elegant. The deeply flavored sauce and fall-apart tender meat make it irresistible. It’s a meal that feels indulgent yet comforting, and it’s versatile enough for both family dinners and entertaining guests.

Yield: 6

Author: CookSnapBake.com

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Braised Short Ribs

Indulge in these tender, flavorful braised short ribs. Slow-cooked in a rich red wine sauce with aromatic vegetables, this dish is perfect for a cozy dinner or special occasion.

Prep time: 20 MinCook time: 3 HourTotal time: 3 H & 20 M

Ingredients

• Olive Oil (2 tbsp)
• Beef Short Ribs (6-7)
• Salt & Pepper
• Garlic (4-5 cloves, crushed)
• Onion (1 large, chopped)
• Celery (3 hearts, chopped)
• Carrots (2, peeled and chopped)
• Tomato Paste (2 tbsp)
• Dry Red Wine (2 cups)
• Beef Broth (2 cups)
• Thyme (3 sprigs)
• Bay Leaves (2)

Instructions

1. Preheat the Oven: Set your oven to 325°F (165°C).
2. Season and Sear: Generously season the short ribs with salt and pepper on all sides. Heat olive oil in a Dutch oven over high heat. Sear the ribs for 5-7 minutes until deeply browned. Remove the ribs and set them aside.
3. Sauté Aromatics: Reduce the heat to medium. Add chopped onion and crushed garlic to the Dutch oven, cooking for 2 minutes until softened. Add the carrots and celery, cooking for an additional 5 minutes until slightly softened.
4. Incorporate Tomato Paste: Stir in the tomato paste, cooking for 1 minute to meld the flavors.
5. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Simmer for 2-3 minutes to reduce slightly.
6. Add Broth and Herbs: Pour in the beef broth, and add thyme sprigs and bay leaves. Stir to combine.
7. Return Ribs to Pot: Place the seared short ribs back into the Dutch oven, ensuring they are mostly submerged in the liquid. If needed, add more broth.
8. Braise: Cover the Dutch oven with a lid and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender and falling off the bone.
9. Strain Sauce: Carefully remove the ribs from the pot. Strain the cooking liquid, pressing down on the vegetables to extract all the juices. Discard solids and transfer the strained sauce to a gravy boat.
10. Serve: Plate the short ribs, pour the sauce over the top, and garnish with fresh herbs if desired. Serve with mashed potatoes, polenta, or crusty bread.

Notes

Tips for Success

• Use Quality Ingredients: Choose a good-quality red wine and fresh herbs for the best results.
• Don’t Skip the Sear: Browning the ribs creates a flavorful crust and adds depth to the dish.
• Check Liquid Levels: Ensure the ribs are mostly submerged during braising to keep them moist.
• Let Rest Before Serving: Allow the ribs to sit for 10 minutes after removing from the oven to let the flavors meld.

Recommended Products

Dutch Oven

Nutrition Facts

Calories

480

Fat

30 g

Sat. Fat

12 g

Carbs

8 g

Fiber

2 g

Sugar

3 g

Protein

38 g

Sodium

800 mg

Cholesterol

120 mg

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