Description
This Braised Beef Short Ribs recipe delivers melt-in-your-mouth tenderness with rich, deep flavors. It’s a hearty, family-friendly meal that tastes complex but is deceptively easy to make for weeknights.
Ingredients
Scale
- 3–4 lbs beef short ribs, bone-in or boneless
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 large onion, chopped
- 4–6 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups low-sodium beef or vegetable broth
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot), or extra broth for alcohol-free option
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 1 bay leaf
- 1–2 tablespoons olive oil
Instructions
- Prepare Ribs and Pot: Pat the short ribs very dry with paper towels and season generously with salt and pepper. Heat 1-2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering.
- Sear Short Ribs: Sear the ribs on all sides until deeply browned and caramelized, working in batches if necessary. Remove the ribs from the pot and set them aside.
- Sauté Aromatics: Add the chopped carrots, celery, and onion to the same pot, adding more oil if needed. Cook, stirring occasionally, until softened and lightly browned (about 5-7 minutes). Stir in the minced garlic and tomato paste; cook for another 1-2 minutes until fragrant and the paste darkens slightly.
- Deglaze and Build Flavor: Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let it simmer until slightly reduced (about 2-3 minutes). Stir in the beef broth and add the bay leaf, rosemary, and thyme, bringing the liquid to a gentle simmer.
- Braise Ribs: Return the seared short ribs to the pot, ensuring they are mostly submerged. Cover the pot tightly with a lid and transfer to a preheated 325 F (160 C) oven. Braise for 2.5 to 3 hours, or until the short ribs are incredibly fork-tender and falling off the bone.
- Rest and Finish Sauce: Carefully remove the tender ribs from the pot and cover them loosely with foil to rest for 10-15 minutes. Skim any excess fat from the braising liquid. If desired, reduce the sauce on the stovetop over medium heat until it reaches your preferred consistency. Season the sauce to taste with salt and pepper.
- Serve: Ladle the rich, velvety sauce generously over the tender short ribs.
Notes
Pat short ribs very dry before searing for a better crust. Sear in batches to ensure browning, not steaming. If braising liquid seems too thin after cooking, simmer it uncovered on the stovetop to reduce. For a gluten-free meal, always double-check your chosen broth is certified gluten-free. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 200 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
Keywords: Braised Beef Short Ribs, Fall-Off-Bone, Hearty Meal, Family Dinner, Easy, High Protein, Dutch Oven, Tender Beef