Description
Braised Short Ribs offer a rich and flavorful meal, with tender, melt-in-your-mouth beef slow-cooked in a savory broth until it falls off the bone. The combination of deeply caramelized meat, rich sauce, and aromatic vegetables creates a perfect balance of flavors—savory, hearty, and comforting with every bite. This dish is easily customizable: swap the short ribs for beef shanks or lamb, add root vegetables like carrots and parsnips, or experiment with different herbs to suit your taste. For extra flavor, consider serving with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce. Try making these Braised Short Ribs for an indulgent and satisfying meal, and don’t forget to share your creations on social media!
Ingredients
Scale
For the Short Ribs:
- 4 bone-in beef short ribs (about 6–8 oz each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 6 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup red wine (preferably dry, such as Cabernet Sauvignon)
- 3 cups beef broth (preferably low-sodium)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
For the Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon flour (for thickening)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Prepare the Short Ribs:
- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Season the Short Ribs: Pat the short ribs dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
- Sear the Short Ribs: Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Once the oil is hot, sear the short ribs in batches for 3-4 minutes per side, until browned. Set the seared ribs aside on a plate.
Sauté the Vegetables:
- Sauté the Aromatics: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Add the Garlic and Tomato Paste: Stir in the garlic and tomato paste and cook for 1-2 minutes, until fragrant and the tomato paste darkens slightly.
Braise the Short Ribs:
- Deglaze the Pot with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the wine to a simmer and let it cook for about 5 minutes to reduce slightly.
- Add the Broth and Herbs: Add the beef broth, thyme, rosemary, and bay leaves to the pot. Stir to combine.
- Braise the Ribs: Return the seared short ribs to the pot, ensuring they’re submerged in the liquid. Bring the liquid to a simmer. Once simmering, cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for about 2.5-3 hours, or until the meat is tender and falling off the bone.
Prepare the Sauce:
- Remove the Ribs and Reduce the Sauce: Once the short ribs are done, remove them from the pot and set them aside. Discard the herbs (thyme, rosemary, and bay leaves).
- Thicken the Sauce: Place the pot with the braising liquid over medium heat on the stove. In a small bowl, whisk together the butter and flour to form a paste (this is called a roux). Stir the roux into the sauce and simmer for 5-10 minutes, or until the sauce has thickened to your desired consistency.
- Finish the Sauce: Taste and adjust seasoning with salt and pepper, if necessary. If the sauce is too thick, add a little more broth or water to reach your desired consistency.
Serve:
- Serve the Short Ribs: Place each short rib on a serving plate and spoon the thickened sauce over the top.
- Garnish and Serve: Sprinkle with fresh parsley and serve with mashed potatoes, polenta, or a vegetable side of your choice.
- Prep Time: 20 minutes
- Cook Time: 3 hours 40 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 600-650 calories
- Fat: 35g
- Carbohydrates: 20g
- Protein: 50g