Braised Beef Short Ribs Recipe

These Braised Beef Short Ribs are a decadent and comforting dish that’s perfect for a special occasion or a cozy Sunday dinner. Imagine fall-apart tender short ribs braised in a rich red wine sauce with aromatic vegetables and herbs. This recipe is a labor of love, but the results are well worth the effort.

Why You’ll Love This Recipe

• Incredibly Tender: The long, slow braising process transforms tough short ribs into melt-in-your-mouth tender meat.
• Rich and Flavorful Sauce: The red wine sauce is infused with the flavors of vegetables, herbs, and the rendered beef fat, creating a deeply satisfying and complex sauce.
• Impressive Presentation: Braised short ribs are a visually stunning dish that’s sure to impress your guests.
• Perfect for Special Occasions: This recipe is ideal for holidays, dinner parties, or any time you want to treat yourself to something special.

this Recipe

Ingredients

• Bone-in short ribs: Use meaty short ribs, about 1 1/2 inches or thicker, for the best results.
• Kosher salt and black pepper: Season the short ribs and vegetables to perfection.
• Carrots, celery, and onion: Chopped and adds a savory base and sweetness to the sauce.
• Garlic: Minced and adds a fragrant and savory punch.
• Tomato paste: Adds richness and depth of flavor.
• Dry red wine: Use a good quality dry red wine, such as Chianti, cabernet sauvignon, or Cotes de Rhone.
• Beef stock or chicken stock: Adds flavor and moisture to the braising liquid.
• Fire roasted diced tomatoes: Adds a smoky flavor and a touch of acidity.
• Worcestershire sauce and Dijon mustard: Adds a depth of umami flavor and tanginess.
• Fresh thyme and dried oregano: Adds aromatic herbs.
• Fresh parsley: Finely chopped and used as a garnish.

Note: For exact measurements, see the recipe card below!

How to Make Braised Beef Short Ribs

Step 1: Sear the Short Ribs

Preheat your oven to 325°F (160°C). Pat the short ribs dry and season generously with salt and pepper. Heat a large Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides. Transfer the seared short ribs to a baking dish.

Step 2: Sauté the Vegetables

Carefully discard all but about 2 tablespoons of fat from the Dutch oven. Reduce the heat to medium and add the carrots, celery, onion, salt, and pepper. Cook until the vegetables are tender and beginning to caramelize, about 10 minutes.

Step 3: Deglaze the Pan

Scoot the vegetables to one side and add the tomato paste. Stir vigorously for 30 seconds, then stir the paste into the vegetables. Add the garlic and cook for 30 seconds. Pour in the red wine and scrape up any browned bits from the bottom of the pan. Bring the wine to a boil, then reduce to a simmer and let it reduce by half, about 10 minutes.

Step 4: Braise the Short Ribs

Stir in the stock, tomatoes, Worcestershire sauce, Dijon mustard, thyme bundle, and oregano. Nestle the short ribs into the pot, along with any accumulated juices. Bring the liquid to a boil, then cover the pot and transfer it to the oven. Bake for 1 hour, then remove the lid and bake for another hour, or until the meat is fall-apart tender.

Step 5: Finish the Sauce

Carefully remove the short ribs from the pot with a slotted spoon. Discard any bones or the thyme bundle. Return the pot to the stovetop and bring the liquid to a simmer. Let it simmer for 15 minutes to reduce and thicken. Skim off as much fat as possible from the surface of the sauce. Return the short ribs to the sauce and heat through for 5 minutes. Sprinkle with parsley before serving.

Step 6: Serve

Serve the braised short ribs hot with your choice of sides, such as mashed potatoes, roasted potatoes, papardelle pasta, or creamy polenta.

Pro Tips for Making the Recipe

• Use meaty short ribs: Look for short ribs that are about 1 1/2 inches or thicker for the best results.
• Sear the short ribs well: Searing the short ribs on all sides creates a beautiful crust and adds flavor to the dish.
• Use a good quality red wine: The red wine is a key ingredient in the sauce, so choose a wine that you enjoy drinking.
• Don’t overcrowd the pan: Sear the short ribs in batches to ensure they brown properly.
• Be patient: The long, slow braising process is essential for tender, flavorful short ribs.

How to Serve

These Braised Beef Short Ribs are delicious with a variety of sides:

• Mashed Potatoes: Creamy mashed potatoes are a classic pairing for braised short ribs.
• Roasted Potatoes: Roasted potatoes add a crispy and flavorful contrast to the tender meat.
• Papardelle Pasta: Wide, flat pasta noodles are perfect for soaking up the rich red wine sauce.
• Creamy Polenta: Creamy polenta is a comforting and satisfying side dish that complements the short ribs beautifully.

Make Ahead and Storage

These Braised Beef Short Ribs are great for making ahead of time or storing leftovers.

Storing Leftovers

Refrigerate leftover short ribs in an airtight container for up to 3 days.

Reheating

Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.

Freezing

Freeze braised short ribs in an airtight, freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

FAQs

1. Can I use a different cut of beef?
While short ribs are ideal for this recipe, you can also use beef chuck roast or beef shanks.

2. Can I use a different type of wine?
Yes, you can! Any dry red wine will work, but avoid using cooking wine, as it can have a high salt content.

3. Can I make this recipe in a slow cooker?
Yes, you can! Sear the short ribs and sauté the vegetables on the stovetop, then transfer everything to a slow cooker and cook on low for 8-10 hours, or until the meat is tender.

4. Can I add other vegetables to the dish?
Definitely! Feel free to add your favorite vegetables, such as mushrooms, turnips, or parsnips.

This Braised Beef Short Ribs Recipe is a decadent and comforting dish that’s perfect for any special occasion. With its tender meat, rich red wine sauce, and impressive presentation, it’s sure to be a crowd-pleaser!

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