Braised Short Ribs Recipe

 

If you’re craving a dish that feels like a warm hug on a plate, look no further than these Braised Short Ribs. This recipe transforms humble beef short ribs into melt-in-your-mouth perfection, simmered slowly in a rich, aromatic sauce that’s packed with deep, savory flavors. Braised Short Ribs are the ultimate comfort food, perfect for cozy dinners or special occasions when you want to impress without stress. Once you taste the tender meat falling off the bone, you’ll understand why this dish has such a devoted following.

Ingredients You’ll Need

The beauty of Braised Short Ribs is how a relatively simple list of ingredients comes together to create something extraordinary. Each ingredient plays a crucial role in building layers of flavor and giving the dish that luscious texture and alluring aroma.

• 4 pounds beef short ribs: The star of the dish, with plenty of marbled fat to keep the meat juicy and tender as it cooks.
• 2 tablespoons olive oil: For a golden sear that locks in flavor and adds a subtle richness.
• 1 onion, chopped: Lends sweetness and depth to the braising liquid as it softens.
• 2 carrots, chopped: Adds natural sweetness and vibrant color, balancing the savory meat.
• 2 celery stalks, chopped: Brings an earthy base note for a perfectly rounded sauce.
• 4 cloves garlic, minced: Infuses the dish with warm, aromatic pungency that’s irresistible.
• 2 cups red wine (or beef broth): Adds acidity and complexity, helping break down the ribs while enriching the sauce.
• 4 cups beef broth: The liquid at the heart of the braise, deeply flavorful and comforting.
• 2 tablespoons tomato paste: Concentrates umami and adds a subtle tangy sweetness.
• 1 teaspoon dried thyme: A fragrant herb that lends gentle earthiness without overpowering.
• 2 bay leaves: Classic aromatics that deepen the overall flavor profile.
• Salt and pepper to taste: Essential for seasoning and enhancing every component.
• Fresh parsley (for garnish): Adds a fresh, bright contrast when serving.

How to Make Braised Short Ribs

Step 1: Preheat the Oven

Start by setting your oven to 300°F (150°C). This low and slow heat is the secret to tender, juicy short ribs that basically fall apart with a touch of your fork. Preheating ensures the braising process starts off just right.

Step 2: Sear the Ribs

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season your short ribs generously with salt and pepper, then brown them on all sides. This caramelization creates a flavorful crust and adds depth to the final dish. Once browned, set the ribs aside and get ready for the next step.

Step 3: Sauté Vegetables

Using the same pot with all those lovely browned bits, add your chopped onion, carrots, and celery. Cook them until they soften and start to take on some color, about 5 to 7 minutes. Then toss in the minced garlic and sauté for just a minute more to release its aroma without burning it.

Step 4: Add Liquids and Seasonings

Pour in 2 cups of red wine or beef broth to deglaze the pot, scraping the bottom to lift all those tasty browned bits. Then stir in 4 cups of beef broth, 2 tablespoons of tomato paste, 1 teaspoon dried thyme, and 2 bay leaves. Bring this fragrant mixture to a gentle simmer — this will become the luscious cooking liquid that makes the ribs irresistibly tender.

Step 5: Braise the Ribs

Return the short ribs to the pot, nestling them into the simmering liquid. Cover the Dutch oven with a tight-fitting lid and transfer it to the oven. Let the ribs braise slowly for about 3 hours, or until the meat is so tender it practically falls off the bone with the slightest touch. This gradual cooking melts the connective tissue and infuses every bite with incredible flavor.

Step 6: Serve

Carefully remove the ribs from the pot and strain the sauce to remove the solids, leaving you with a silky, savory jus. Serve the ribs drizzled with this sauce and garnish with fresh parsley to brighten the plate. Now it’s time to dig in and enjoy every tender, succulent mouthful of your Braised Short Ribs.

How to Serve Braised Short Ribs

Garnishes

A simple sprinkle of fresh parsley is all you need to add a pop of color and freshness that perfectly complements the rich meat and sauce. You could also experiment with a few thyme sprigs or a light drizzle of good-quality olive oil to enhance the presentation and flavor.

Side Dishes

Braised Short Ribs pair beautifully with creamy mashed potatoes, buttery polenta, or a bed of buttery egg noodles. These sides soak up the luscious sauce and offer comfort alongside the tender ribs. Roasted root vegetables or a crisp green salad can add balance and texture to your meal.

Creative Ways to Present

For a special touch, try serving your Braised Short Ribs on a large wooden board, surrounded by sides and garnishes for a rustic communal vibe. Alternatively, place the ribs atop creamy mashed potatoes in individual bowls and drizzle the sauce artistically. These little details turn a simple dinner into a memorable feast.

Make Ahead and Storage

Storing Leftovers

Leftover Braised Short Ribs taste even better the next day once the flavors have melded further. Store them in an airtight container in the refrigerator for up to 3 days. Keep the meat and sauce together to maintain moisture and flavor.

Freezing

If you’ve made a big batch, Braised Short Ribs freeze beautifully. Package them in a freezer-safe container or heavy-duty zip-top bag, removing as much air as possible. They’ll keep in the freezer for up to 3 months — perfect for a ready-made dinner any time you crave that cozy comfort.

Reheating

When you’re ready to enjoy the leftovers, gently reheat the ribs and sauce on the stove over low heat, covered, until warmed through. This slow reheating keeps the meat tender and prevents the sauce from drying out. Avoid microwaving if possible to preserve texture and flavor.

FAQs

Can I use a slow cooker instead of the oven?

Absolutely! You can brown the ribs and sauté the veggies on the stovetop, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours for tender, delicious results comparable to the oven method.

What’s the best cut of short ribs for this recipe?

Look for bone-in, well-marbled beef short ribs. The bone adds flavor and moisture during braising, while the fat makes the meat tender and rich.

Can I use a different type of wine?

Yes, a dry red wine like Cabernet Sauvignon or Merlot works best, but if you prefer, you can substitute it with beef broth for a non-alcoholic version. Just remember that the wine adds depth that broth alone doesn’t quite replicate.

How do I know when the ribs are done?

The ribs are perfectly cooked when the meat is fork-tender and easily pulls away from the bone. This usually takes around 3 hours in a low oven.

Is Braised Short Ribs suitable for entertaining?

Definitely! This dish can be prepared ahead and reheated, freeing you up to enjoy your guests. Its hearty flavors and beautiful presentation make it a guaranteed crowd-pleaser.

Final Thoughts

Nothing beats the cozy satisfaction of tender, flavorful Braised Short Ribs after a long day. This recipe is truly one of my all-time favorites because it’s straightforward, forgiving, and results in a dish that feels indulgent without fuss. I hope you give it a try soon and discover just how incredible slow-braised beef can be. Trust me, your taste buds will thank you.

 

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