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Braised Short Ribs Recipe

Braised Short Ribs

Steven
This braised short ribs recipe delivers melt-in-your-mouth tender beef with a rich, velvety red wine sauce that tastes like it came straight from a fine dining restaurant. The long, slow cooking transforms an affordable cut into pure luxury.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 680 kcal

Equipment

  • Dutch oven (at least 6-7 quarts / 5.5-6.5 liters) - with tight-fitting lid
  • Large plate or rimmed baking sheet - for holding seared ribs
  • Tongs - for turning and handling ribs
  • Wooden spoon - for scraping up browned bits
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Fine-mesh strainer - optional, for straining sauce

Ingredients
  

  • 4 to 5 pounds bone-in beef short ribs - 1.8-2.3 kg, cut into 3-4 inch (7.5-10 cm) pieces
  • 2 tablespoons olive oil - 30 ml
  • 2 tablespoons all-purpose flour - 16 g
  • 1 large yellow onion - about 1.5 cups or 240 g, diced
  • 3 large carrots - about 2 cups or 260 g, peeled and cut into 1-inch (2.5 cm) chunks
  • 3 celery stalks - about 1.5 cups or 150 g, cut into 1-inch (2.5 cm) pieces
  • 6 garlic cloves - minced
  • 3 tablespoons tomato paste - 45 g
  • 2 cups dry red wine - 480 ml, Pinot Noir, Cabernet Sauvignon, or Merlot
  • 2 cups beef broth - 480 ml, low-sodium
  • 4 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 2 bay leaves
  • 2 teaspoons kosher salt - plus more for seasoning
  • 1 teaspoon freshly ground black pepper - plus more for seasoning
  • 1 tablespoon Worcestershire sauce
  • fresh thyme or parsley - for garnish

Instructions
 

  • Remove ribs from fridge and let sit at room temperature for 30 minutes. Pat completely dry with paper towels, then season all sides with 2 teaspoons salt and 1 teaspoon pepper. Lightly dust with 2 tablespoons flour, shaking off excess.
  • Preheat oven to 325°F (165°C). Heat 2 tablespoons olive oil in Dutch oven over medium-high heat. Working in batches, sear ribs for 3-4 minutes per side until deeply browned. Transfer to a plate and set aside.
  • Reduce heat to medium. Add onion, carrots, and celery to the pot and cook 6-8 minutes until softened. Add garlic and cook 1 minute more, stirring constantly. Stir in tomato paste and cook 2-3 minutes until darkened.
  • Pour in red wine and scrape up browned bits from bottom of pot. Bring to a simmer and let bubble 3-4 minutes to cook off alcohol. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
  • Return ribs to the pot, nestling them into the liquid. Bring to a simmer on stovetop, cover tightly with lid, and transfer to oven. Braise for 2 hours without opening the oven door.
  • After 2 hours, remove pot from oven and gently stir. Cover and return to oven for another 45 minutes to 1 hour, until meat is fork-tender and nearly falling off the bone.
  • Transfer ribs to a serving platter. Discard herb sprigs and bay leaves. Skim fat from surface of sauce. Bring sauce to a boil on stovetop, then reduce heat and simmer 10-15 minutes until thickened and glossy.
  • For a smoother sauce, strain through a fine-mesh strainer. Taste and adjust seasoning. Return ribs to pot with sauce, spoon over ribs, and garnish with fresh herbs. Serve hot.

Notes

  • Don't Skip the Searing: Proper browning creates a flavorful crust and adds depth to the sauce through the Maillard reaction.
  • Pat Ribs Completely Dry: Moisture on the surface prevents proper browning, so use paper towels to get them very dry before seasoning.
  • Work in Batches: Overcrowding the pot when searing lowers the temperature and causes steaming instead of browning.
  • Use Good Wine: Choose a wine you'd actually drink since its flavor concentrates during cooking and becomes prominent in the sauce.
  • Keep the Lid Tight: A proper seal traps moisture and ensures even, gentle cooking throughout the braising time.
  • Low and Slow Wins: Don't rush by raising the temperature; the connective tissue needs time to break down properly.
  • Make It Ahead: Braised short ribs taste even better the next day as flavors meld and develop overnight.
  • Chill for Easy Degreasing: If making ahead, refrigerate the whole dish and simply lift off the solidified fat before reheating.
  • Don't Overcook the Vegetables: Add heartier vegetables like carrots partway through so they don't turn to mush.
  • Reduce the Sauce Properly: Taking time to simmer and concentrate the sauce transforms it from good to absolutely spectacular.
Keyword bone-in short ribs, braised short ribs, comfort food dinner, red wine braised beef, slow cooked beef ribs