Tender Braised Beef Short Ribs
Indulge in the ultimate comfort food with these tender braised beef short ribs, a dish that’s rich, flavorful, and melt-in-your-mouth delicious. This recipe transforms bone-in beef short ribs into a hearty masterpiece, slow-cooked in a luscious mix of dry red wine, beef stock, and aromatic herbs like thyme and bay leaf. Perfectly browned and paired with a medley of carrots, celery, and onions, these ribs absorb every ounce of savory goodness during their oven-braise. Ideal for cold evenings or a special family dinner, the ribs are served with a silky, reduced sauce draped over top and finished with a sprinkle of fresh parsley for an elegant touch. Whether paired with creamy mashed potatoes or crusty bread, this dish promises a restaurant-quality experience in the comfort of your own kitchen. With simple ingredients and an irresistible depth of flavor, these braised beef short ribs are a show-stopping, slow-cooked classic that’s well worth the wait.
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Recipe Information
Ingredients
- 4 pounds bone-in beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and cut into chunks
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 3 cups beef stock
- 1 bay leaf
- 4 fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Season the beef short ribs generously with salt and pepper, then lightly coat all sides with the flour.
Heat the olive oil in a large Dutch oven or oven-safe deep pot over medium-high heat.
Sear the short ribs on all sides until they are browned, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pan. Set the browned ribs aside.
Add the diced onion, carrots, and celery to the same pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits. Let the wine simmer for about 5 minutes to reduce slightly.
Return the short ribs to the pot, arranging them in a single layer. Pour in the beef stock until the ribs are just covered.
Add the bay leaf and thyme sprigs to the pot. Bring the mixture to a gentle simmer on the stovetop.
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, checking occasionally to ensure the liquid level is sufficient and the ribs remain submerged.
Once the ribs are fork-tender, remove the pot from the oven. Discard the bay leaf and thyme sprigs.
Optional: To thicken the sauce, remove the ribs and simmer the liquid on the stovetop for 10-15 minutes until reduced to your desired consistency.
Serve the ribs hot, spooning the braising sauce over the top. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
6251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 455.9 g | 584% | |
| Saturated Fat | 177.2 g | 886% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 6498 mg | 283% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 29.2 g | ||
| Protein | 360.2 g | 720% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 46.3 mg | 257% | |
| Potassium | 6849 mg | 146% | |
*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.
