Description
This Braised Short Ribs recipe delivers tender, flavorful beef slow-cooked in a rich red wine and herb-infused broth. Perfect for a comforting main course, the ribs are seared for a deep caramelized crust, then braised slowly in the oven until fall-off-the-bone tender. Serve with creamy mashed potatoes or polenta to soak up the luscious sauce.
Ingredients
Scale
Meat
- 3–4 pounds bone-in beef short ribs
- Salt and black pepper to taste
Vegetables
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids and Sauces
- 2 tablespoons olive oil
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
Other Ingredients
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat and Season: Preheat the oven to 325°F (165°C). Pat the short ribs dry thoroughly and season generously with salt and black pepper on all sides to enhance flavor and promote browning.
- Sear the Short Ribs: Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the short ribs in batches, cooking 2–3 minutes per side until deeply browned to develop rich flavor. Remove ribs and set aside on a plate.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened and aromatic. Add minced garlic and cook for an additional minute to release its fragrance.
- Add Tomato Paste and Flour: Stir in the tomato paste and all-purpose flour, coating the vegetables evenly. Cook for 1–2 minutes to cook out the floury taste and deepen the sauce base.
- Deglaze with Red Wine: Pour in red wine, scraping the bottom of the pot to loosen browned bits. Let simmer for 2–3 minutes to reduce slightly and concentrate flavors.
- Add Broth and Herbs: Stir in beef broth, Worcestershire sauce, fresh rosemary, thyme, and bay leaves. Return the short ribs to the pot, making sure they are partially submerged in the liquid.
- Braise in Oven: Cover the pot and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours until the ribs are fork-tender and the meat is meltingly soft.
- Finish and Serve: Remove herbs and bay leaves. Skim any excess fat from the surface of the braising liquid. Serve ribs hot over mashed potatoes, polenta, or creamy grits with a generous spoonful of the braising sauce.
Notes
- For more intense flavor, prepare the dish a day ahead and refrigerate overnight. Reheat gently the next day and skim off solidified fat before serving.
- You can substitute boneless short ribs if preferred, but bone-in ribs provide greater richness and depth of flavor.
- Use gluten-free flour instead of all-purpose flour to make this recipe gluten-free.
