Slow Cooked Braised Oven Short Ribs
Indulge in the ultimate comfort food with these Slow Cooked Braised Oven Short Ribs, a tender and flavorful dish that transforms bone-in beef ribs into a melt-in-your-mouth masterpiece. Perfectly seasoned and seared to golden perfection, these short ribs are slow-braised in a rich blend of red wine, beef broth, and aromatic herbs like thyme and rosemary, creating an irresistible, savory sauce. The addition of caramelized vegetables—onion, carrots, celery, and garlic—elevates the dish with layers of hearty flavor. With just 20 minutes of prep and a low-and-slow cook time in the oven, this recipe is an easy yet impressive choice for cozy family dinners or special occasions. Serve alongside creamy mashed potatoes, buttery polenta, or a slice of crusty bread to soak up every drop of the decadent braising liquid. Perfect for chilly evenings, this recipe is a showstopper that delivers restaurant-quality results in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 4 pieces (about 2.5 pounds) Bone-in beef short ribs
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 large Carrots, peeled and sliced
- 2 stalks Celery stalks, chopped
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 cup Red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups Beef broth
- 1 leaf Bay leaf
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
Instructions
Preheat your oven to 325°F (163°C).
Season the short ribs generously with kosher salt and black pepper. Lightly dust them with all-purpose flour, shaking off any excess.
In a heavy, oven-safe Dutch oven, heat olive oil over medium-high heat. Sear the short ribs in batches until browned on all sides, about 8 minutes in total. Remove the ribs and set aside.
Add the diced onion, carrots, and celery to the same pot. Sauté for 5-7 minutes until softened and slightly caramelized.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until the paste darkens slightly.
Deglaze the pot by pouring in the red wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon and let the wine reduce by half, about 3-4 minutes.
Return the short ribs to the pot and pour in the beef broth, ensuring the ribs are mostly submerged. Add the bay leaf, thyme sprigs, and rosemary sprigs.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are tender and easily fall off the bone.
Carefully remove the pot from the oven. Discard the bay leaf, thyme, and rosemary sprigs. Skim off any excess fat from the surface if needed.
Serve the short ribs hot with the sauce spooned over the top, alongside mashed potatoes, polenta, or crusty bread to soak up the rich braising liquid.
Nutrition Facts
Calories |
3489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.2 g | 350% | |
| Saturated Fat | 108.7 g | 544% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 1639 mg | 71% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.7 g | ||
| Protein | 221.7 g | 443% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3051 mg | 65% | |
*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.
