Short Ribs
Indulge in the ultimate comfort food with these tender, melt-in-your-mouth Braised Short Ribs, a luxurious dish perfect for a cozy dinner or special occasion. This recipe combines succulent beef short ribs seared to perfection and slow-braised in a rich, aromatic sauce made with red wine, beef stock, and a medley of sautéed onions, carrots, and celery. Fresh thyme, rosemary, and bay leaves add earthy depth to every bite, while the slow-cooking process ensures the meat is fall-off-the-bone tender. Serve these hearty short ribs over creamy mashed potatoes, buttery polenta, or with crusty bread to soak up all the flavorful juices. With a prep time of just 30 minutes and a low-and-slow braise in the oven, this recipe delivers an effortless yet show-stopping meal that’s perfect for feeding a crowd or spoiling your loved ones. Keywords: braised short ribs recipe, tender beef short ribs, red wine braised ribs, oven-braised short ribs, comfort food recipes.
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Recipe Information
Ingredients
- 4 pounds Beef short ribs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrots, peeled and chopped
- 2 medium Celery stalks, chopped
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 2 cups Red wine
- 2 cups Beef stock
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 leaves Bay leaves
Instructions
Preheat your oven to 325°F (165°C).
Pat the short ribs dry with paper towels and season them generously with salt and black pepper on all sides.
Heat a large Dutch oven or heavy oven-safe pot over medium-high heat. Add olive oil and sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding. Set the browned ribs aside on a plate.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until the tomato paste is well incorporated and slightly caramelized.
Deglaze the pot by pouring in the red wine, scraping the bottom to release any browned bits. Bring the wine to a boil and let it simmer for 5-7 minutes, reducing by half.
Add the beef stock, fresh thyme, rosemary, and bay leaves to the pot. Stir to combine, then return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are fork-tender and falling off the bone.
Remove the pot from the oven. Carefully discard the herb sprigs and bay leaves. Let the sauce rest for a few minutes, then skim any excess fat from the surface if needed.
Serve the braised short ribs over mashed potatoes, polenta, or alongside crusty bread, spooning the rich sauce over the top.
Nutrition Facts
Calories |
1659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 48.9 g | 245% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 1758 mg | 76% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.7 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 131 mg | 10% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1713 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
