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Braised Beef Short Ribs

Braised beef short ribs are a comforting dish that transforms tough cuts into tender bites, perfect for busy evenings or special occasions.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Ribs
  • 4 lbs beef short ribs
  • Salt and pepper (to taste)
  • 2 tablespoons olive oil
For the Vegetables
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 sticks celery, chopped
  • 4 cloves garlic, minced
For the Braising Liquid
  • 2 cups beef broth
  • 1 cup red wine Optional for cooking, can substitute with more beef broth
  • 1 tablespoon tomato paste
  • 2 sprigs rosemary Or 1 teaspoon dried rosemary
  • 1 teaspoon thyme
  • 1 bay leaf

Method
 

Preparation
  1. Season the beef short ribs generously with salt and pepper.
  2. In a large Dutch oven, heat the olive oil over medium-high heat.
  3. Add the ribs and brown them on all sides for about 5-7 minutes. Remove the ribs from the pot and set them aside.
  4. In the same pot, add diced onion, chopped carrots, and chopped celery. Cook until soft and the onion is translucent, about 5 minutes.
  5. Stir in minced garlic and sauté for an additional minute.
  6. Deglaze the pot with red wine, scraping up the browned bits at the bottom.
  7. Stir in beef broth, tomato paste, rosemary, thyme, and bay leaf. Let simmer for about 5 minutes.
Braising
  1. Return the beef short ribs back to the pot, submerging them in the broth.
  2. Cover the pot and transfer to a preheated oven at 350°F (175°C). Let braise for about 2.5 to 3 hours.
Serving
  1. Once the ribs are fork-tender, remove from the oven and let rest for a few minutes.
  2. Serve with the braising liquid over creamy mashed potatoes or buttery polenta.

Notes

Searing the ribs is crucial to lock in flavors. Leftovers will taste even better the next day. Store in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.