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Braised Beef Short Ribs

Braised Beef Short Ribs
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Braised Beef Short Ribs offer unmatched tenderness and rich, robust flavors through slow cooking in a savory wine and broth mixture infused with fresh herbs and aromatics. This comforting yet elegant dish features melt-in-your-mouth beef perfect for family dinners or special occasions, paired beautifully with classic sides like mashed potatoes or roasted vegetables.

Ingredients

Scale

Beef and Seasoning

  • 3 to 4 lbs meaty, well-marbled beef short ribs
  • Salt, to taste
  • Black pepper, to taste
  • 2–3 tbsp olive oil, for browning

Aromatics and Vegetables

  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3–4 garlic cloves, minced

Braising Liquid

  • 2 tbsp tomato paste
  • 1 ½ cups dry red wine
  • 2 to 3 cups beef broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves

Instructions

  1. Preparing the Ribs: Pat the beef short ribs dry with paper towels to ensure a good sear. Season generously with salt and pepper on all sides to enhance flavor and create a delicious crust during cooking.
  2. Searing the Ribs: Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the short ribs for about 2-3 minutes per side until deeply browned, then transfer to a plate and set aside. This step locks in juices and adds rich flavor.
  3. Sautéing Aromatics: In the same pot, add chopped onions, carrots, and celery. Cook until softened and golden, about 5-7 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Building the Braising Liquid: Add tomato paste and cook briefly to deepen its flavor. Pour in red wine, scraping the bottom of the pot to release any browned bits. Reduce the wine by half, then add beef broth, fresh herbs, and return the ribs to the pot, ensuring they are partially submerged.
  5. Slow Braising: Cover the pot with a lid and place in a preheated 325°F (160°C) oven. Braise the ribs low and slow for 2.5 to 3 hours until the meat is tender and falling off the bone.
  6. Finishing the Sauce: Once the ribs are cooked, remove them from the pot. Strain the braising liquid if desired and simmer to reduce to a luscious sauce consistency. Adjust seasoning with salt and pepper.
  7. Serving: Serve the braised ribs hot, drenched in the rich sauce and topped with fresh herbs for a stunning presentation.

Notes

  • Pat ribs dry: Always dry the meat before searing to ensure a beautiful caramelized crust.
  • Don’t rush the sear: Take your time to brown all sides thoroughly for maximum flavor.
  • Use a heavy pot: A Dutch oven or heavy casserole distributes heat evenly for consistent braising.
  • Low and slow is key: Keep temperature gentle to break down collagen and achieve tender ribs.
  • Rest before serving: Let the ribs rest a few minutes to reabsorb juices and enhance tenderness.

Nutrition

Keywords: braised beef short ribs, comfort food, slow cooked beef, oven braised ribs, rich beef recipe, gluten free beef recipe

Find it online: https://emillycooks.com/braised-beef-short-ribs/