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Braised Short Ribs Recipe

Braised Short Ribs Recipe
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★★★★★

5.1 from 9 reviews

Tender and flavorful braised short ribs slow-cooked in a rich red wine and beef broth sauce, complemented by aromatic vegetables and herbs. Perfect for a comforting, hearty meal that melts in your mouth.

Ingredients

Scale

Meat

  • 4 pounds beef short ribs

Vegetables

  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced

Liquids & Seasonings

  • 2 tablespoons olive oil
  • 2 cups red wine (or beef broth)
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste

Garnish

  • Fresh parsley

Instructions

  1. Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow braising of the ribs.
  2. Sear the Ribs: In a large Dutch oven, heat olive oil over medium-high heat. Season the short ribs generously with salt and pepper. Brown the ribs on all sides, approximately 3-4 minutes per side, to develop deep flavor. Remove the ribs and set aside.
  3. Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook over medium heat until softened and aromatic, about 5-7 minutes. Add minced garlic and cook for an additional minute to release its flavor.
  4. Add Liquid: Pour in red wine and stir, scraping the bottom of the pot to lift any browned bits (deglazing). Add beef broth, tomato paste, dried thyme, and bay leaves. Bring the mixture to a simmer, melding all flavors.
  5. Braise the Ribs: Return the short ribs to the pot, nestling them into the liquid. Cover the pot with a lid and transfer it to the preheated oven. Let the ribs braise gently for about 3 hours, or until the meat is tender and easily falls off the bone.
  6. Serve: Remove the ribs carefully from the pot. Strain the braising liquid to create a smooth sauce. Serve the ribs drizzled with the sauce and garnish with freshly chopped parsley for a bright finish.

Notes

  • Red wine can be substituted entirely with beef broth if preferred or for a non-alcoholic option.
  • For extra richness, brown the ribs in batches to avoid overcrowding the pot.
  • Braising time may vary depending on rib thickness and oven consistency; check tenderness near the 2.5-hour mark.
  • Leftovers keep well refrigerated for up to 3 days or frozen for up to 3 months.
  • Serve with mashed potatoes, creamy polenta, or crusty bread to soak up the sauce.

Nutrition

Keywords: braised short ribs, beef ribs, slow cooked beef, red wine braised ribs, comforting meat dishes

Find it online: https://platedandproud.com/braised-short-ribs-recipe/