The Best Braised Short Ribs
Indulge in the ultimate comfort food with "The Best Braised Short Ribs," a decadent recipe that transforms tender, slow-cooked beef short ribs into a melt-in-your-mouth masterpiece. Perfectly seasoned and seared to golden perfection, these ribs are slowly braised in a rich blend of red wine, beef broth, and aromatic herbs like thyme and rosemary. Enhanced with a medley of sautéed onions, carrots, celery, and a touch of tomato paste for depth, this dish creates a luscious, velvety sauce that’s perfect for spooning over creamy mashed potatoes, buttery polenta, or egg noodles. With just 20 minutes of hands-on prep and a low-and-slow cooking method that fills your kitchen with irresistible aromas, this recipe is the perfect option for special occasions or cozy family dinners. Whether you’re a seasoned home cook or new to braising, this foolproof recipe will impress every time.
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Recipe Information
Ingredients
- 4 pounds bone-in beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine (preferably dry)
- 3 cups beef broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
Preheat your oven to 325°F (160°C).
Pat the short ribs dry with paper towels, then season them evenly with kosher salt and black pepper.
Dredge the short ribs lightly in all-purpose flour, shaking off any excess.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown the short ribs in batches, about 3-4 minutes per side, until deeply browned. Remove and set aside.
Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.
Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until the tomato paste is fragrant and slightly caramelized.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom. Simmer for 3-5 minutes to reduce slightly.
Add the beef broth, bay leaves, thyme, and rosemary. Stir to combine.
Return the browned short ribs to the pot, ensuring they are partially submerged in the liquid. Bring the mixture to a simmer.
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 the meat easily pulls away from the bone.
Carefully remove the short ribs from the pot and skim off any excess fat from the surface of the sauce.
Optional: If you prefer a thicker sauce, simmer the liquid on the stovetop for 10-15 minutes to reduce further.
Serve the short ribs over mashed potatoes, polenta, or egg noodles, spooning the rich sauce over the top. Enjoy!
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 29.3 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.9 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1102 mg | 23% | |
*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.
