Braised Beef Short Ribs Recipe

Imagine coming home to the cozy aroma of perfectly seasoned beef short ribs, gently bathing in a gorgeous mix of red wine and fresh herbs; it’s like your kitchen is having its own Netflix-worthy culinary drama, and you’re the star!

I adore the inviting embrace of beef short ribs done this way. My version of the classic dish pairs tender beef with the kind of vegetables you’d expect in a fine mirepoix, only I make mine with a bit more love and a heavier hand on the good stuff: shallots, leeks, and garlic.

Braised beef short ribs have a way of making my world feel right again, and the nutrients they pack in each rib do more than just delight; they nourish. You get proteins and some good fats in this dish, as well as a generous serving of iron and a number of B vitamins.

Braised Beef Short Ribs Recipe Ingredients

• Beef Short Ribs: Rich in protein and collagen; provides tender, flavorful meat.
• Carrots: Add sweetness and fiber; contribute to overall sauce richness.
• Red Wine: Enhances depth with acidity; tenderizes and enriches flavors.
• Garlic: Boosts immune health; adds aromatic, savory depth.
• Thyme and Rosemary: Infuse earthy, herbal notes; elevate the dish’s complexity.
• Onion: Adds sweetness and umami; forms sauce base with aromatic depth.

Braised Beef Short Ribs Recipe Ingredient Quantities

• 4 lbs beef short ribs
• Salt and pepper to taste
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups red wine
• 3 cups beef stock
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves

How to Make this Braised Beef Short Ribs Recipe

1. Set your oven to 325°F (165°C) and allow it to preheat.

2. Generously season the beef short ribs with salt and pepper.

3. In a big, pot with an oven-safe Dutch oven, the vegetable oil over medium-high heat. Sear the short ribs in batches until they are browned on all sides. Remove them from the pot and set them aside.

4. In the same pot, add onion, carrots, and celery, which have been chopped. Cook in the pot until soft, about 5-7 minutes.

5. Add the chopped garlic to the pot and cook for another minute until it’s fragrant.

6. Add the tomato paste and stir it in. Cook for 1-2 minutes, letting it coat the vegetables.

7. Add the red wine, using a wooden spoon to coax any browned bits from the bottom of the pot. Bring to a gentle simmer and allow the wine to reduce by half.

8. Put the short ribs back in the pot. Pour in the beef stock. Add the thyme, rosemary, and bay leaves. The liquid should just cover the ribs.

9. Put a lid on the pot and place it in a preheated oven. Braise the ribs for about
2.5 to 3 hours and achieve fall-off-the-bone tenderness.

10. Take the ribs out of the pot; and skim the surface of the sauce, removing any excess fat. Serve the ribs, and use the sauce as a dressing. Eat, and enjoy!

Braised Beef Short Ribs Recipe Equipment Needed

1. Oven
2. Stove
3. Oven-safe Dutch oven
4. Tongs
5. Large spoon or turner
6. Wooden spoon
7. Knife
8. Cutting board
9. Measuring spoons
10. Measuring cups
11. Ladle (optional, for skimming sauce)

FAQ

• Can I use boneless short ribs for this recipe?Using boneless short ribs is fine, but the process is better when using bone-in ribs because they tend to provide more flavor during cooking.
• What can I substitute for red wine in this recipe?Substitutes for red wine include extra beef stock or non-alcoholic red wine.
• How long should I braise the short ribs?Cook the short ribs in liquid for about 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
• Can I make this recipe in a slow cooker?
  Yes, after browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
• Is it necessary to sear the ribs before braising?Braising the ribs enhances their flavor and richness of taste, but if you would rather not take that step, it’s perfectly O.K.
• What type of wine is best for this recipe?For optimal results, utilize a dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir.

Braised Beef Short Ribs Recipe Substitutions and Variations

Olive oil or canola oil can replace vegetable oil.
Beef broth or grape juice can substitute for red wine, making the dish approachable for non-drinkers.
One teaspoon of dried thyme can stand in for fresh thyme.
1 teaspoon dried rosemary can be substituted for fresh rosemary.
Substituted for bay leaves can be dried bay leaves in an amount equal to 1 teaspoon.

Pro Tips

1. Sear in Small Batches: When browning the short ribs, avoid overcrowding the pot. Sear them in small batches to ensure a deep, even browning, which will enhance the flavor of the final dish.