Description

This Braised Beef Short Ribs recipe delivers tender, melt-in-your-mouth meat infused with deep, rich flavors from slow cooking in a savory braising liquid. Perfect for special occasions or comforting weeknight dinners, it combines simple ingredients and straightforward steps to create restaurant-quality ribs your whole family will love.

Ingredients

Scale

Meat and Seasoning

3 to 4 lbs beef short ribs, meaty with good marbling
Salt, to taste
Freshly ground black pepper, to taste

For Searing

2 tbsp vegetable or olive oil

Aromatics

1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced

Braising Liquid

2 tbsp tomato paste
1 1/2 cups dry red wine
3 cups beef stock or broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

Instructions

Season and Sear the Ribs: Generously season the beef short ribs with salt and freshly ground black pepper. Heat vegetable or olive oil in a heavy pot over medium-high heat. Sear the ribs on all sides until they develop a deep golden-brown crust, locking in flavor.
Prepare the Aromatics: Remove the ribs and set them aside. In the same pot, add diced onions, carrots, celery, and minced garlic. Cook gently over medium heat until softened and fragrant, scraping up any browned bits from the bottom of the pot to add depth to the flavor.
Build the Braising Liquid: Stir in tomato paste and cook briefly to reduce its acidity. Pour in the red wine to deglaze the pot, allowing it to reduce slightly. Add beef stock, fresh thyme, rosemary, and bay leaves. Return the ribs to the pot, ensuring they are partially submerged in the liquid.
Slow Braise to Perfection: Cover the pot with a tight-fitting lid and place it in a preheated oven at 325°F (160°C). Let the ribs braise for 2 1/2 to 3 hours, or until the meat is tender enough to easily fall off the bone.
Finish and Serve: Once done, remove the ribs and strain the sauce if desired. Skim off any excess fat from the surface, then reduce the sauce on the stove over medium heat until it thickens and flavors concentrate. Serve the braised ribs with the luscious sauce spooned generously over the top.

Notes

Pat dry ribs thoroughly before seasoning to ensure better searing.
Brown the ribs over medium heat slowly to develop a rich crust without burning.
Use a heavy Dutch oven or similar pot for even heat distribution during braising.
Braise at low temperature to break down connective tissues for tender, juicy meat.
Let ribs rest for a few minutes before serving to allow juices to redistribute.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising (Oven)
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 5 g
Sodium: 450 mg
Fat: 35 g
Saturated Fat: 14 g
Unsaturated Fat: 18 g
Trans Fat: 0.5 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 45 g
Cholesterol: 130 mg

Keywords: braised beef short ribs, slow cooked ribs, comfort food, gluten free beef recipe, hearty beef dinner