Braised Short Ribs

You know, there are some meals that just feel like a warm hug on a plate, and for me, that’s always been a dish of perfectly braised short ribs. I remember my grandma making these on chilly Sunday afternoons, the aroma filling our whole house and making my stomach rumble long before we even sat down to eat. It’s that kind of soul-warming goodness that got me hooked. Honestly, if you’ve ever felt intimidated by cooking something that sounds fancy, like short ribs, I want to tell you, right now, that this recipe is your new best friend. It’s surprisingly straightforward, and the results? Oh, they are just… breathtaking. Forget those restaurant versions that cost a fortune; you can create this magic right in your own kitchen. It’s a step above your everyday weeknight meal, for sure, but it’s also the kind of thing that makes any occasion feel special, even if it’s just a Tuesday.

What is a braised short rib?

So, what exactly are we talking about when we say “braised short ribs”? Think of them as little pockets of pure, unadulterated deliciousness. They come from the chuck or brisket cut of beef, and they’re known for their rich marbling and connective tissues. Now, don’t let the word “marrow” scare you! That’s actually the secret to their incredible tenderness. Braising is a cooking method where you first sear the meat to get a beautiful brown crust, and then you let it simmer gently in a flavorful liquid for a long time. This slow, moist cooking process breaks down all those tough bits, transforming them into something melt-in-your-mouth tender. It’s essentially coaxing the best out of a tougher cut of meat, turning it into something luxurious and deeply satisfying. It’s not quite a stew, and it’s definitely not just a roast; it’s its own special category of comfort food perfection.

How do I make braised short ribs?

Quick Overview

The magic of this braised short ribs recipe lies in its simplicity and the transformative power of slow cooking. We’ll start by searing the ribs to lock in that amazing beefy flavor, then build a rich, aromatic braising liquid. Everything goes into the oven for a few hours of gentle cooking, resulting in impossibly tender meat. The best part? You don’t need to be a master chef for this. It’s about building layers of flavor and letting time do its thing. This method guarantees fall-off-the-bone perfection every single time, and the minimal active cooking time means you can relax while your kitchen fills with an incredible aroma.

Ingredients

For the Short Ribs: What are some examples?
You’ll want about 3-4 pounds of bone-in beef short ribs. Look for ones with good marbling – that’s the little white flecks of fat that melt during cooking, making them super tender and flavorful. Don’t be afraid of a little fat; it’s where the magic happens! Get them from your local butcher if you can; they’re usually happy to help you pick the best ones. Make sure they’re cut into about 2-3 inch pieces.

For the Aromatics & Searing:
This is where we build our flavor foundation. You’ll need 2 tablespoons of olive oil or another high-heat oil, 1 large onion (chopped), 2 carrots (chopped), and 2 celery stalks (chopped). These veggies soften and melt into the sauce, adding incredible depth. Also, grab 4 cloves of garlic, minced – because garlic makes everything better, right?

For the Braising Liquid:
Here’s the heart of our sauce! You’ll need 1.5 cups of dry red wine (like Cabernet Sauvignon, Merlot, or Pinot Noir – whatever you like to drink is usually a good choice here!). If you prefer not to use wine, a good quality beef broth is a fine substitute, but the wine really adds a layer of complexity. Grab 4 cups of beef broth (low sodium is best so you can control the saltiness), 2 tablespoons of tomato paste (this adds richness and a hint of sweetness), 2 bay leaves, and a few sprigs of fresh thyme and rosemary. If you don’t have fresh herbs, about 1 teaspoon each of dried thyme and rosemary will work in a pinch.

For Seasoning:
Salt and freshly ground black pepper are your best friends here. Season those ribs generously before searing – don’t be shy! We’ll also adjust seasoning at the end.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 325°F (160°C). You’re going to need a heavy-bottomed oven-safe pot, like a Dutch oven, for this. Make sure it’s big enough to hold all those gorgeous short ribs snugly. Pat your short ribs completely dry with paper towels. This is a super important step! Drying the meat helps it get a really good sear, which means more flavor. Season them generously all over with salt and freshly ground black pepper. Get right into all those nooks and crannies.

Step 2: Sear the Short Ribs

Now, heat the olive oil in your Dutch oven over medium-high heat until it’s shimmering (but not smoking!). Carefully place the seasoned short ribs into the hot pot, making sure not to crowd them. You might need to do this in batches. Sear them for about 3-4 minutes per side, until they’re beautifully browned and have a nice, deep crust. This searing process is crucial for developing that rich, complex flavor. Once they’re all browned, remove the ribs from the pot and set them aside on a plate.

Step 3: Sauté the Aromatics

Lower the heat to medium. Add the chopped onion, carrots, and celery to the same pot (don’t wipe it out – all those brown bits stuck to the bottom are pure flavor gold!). Cook, stirring occasionally, for about 5-7 minutes, until the vegetables have softened and the onions are translucent. Scrape up any browned bits from the bottom of the pot as the vegetables release their moisture. Now, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 4: Deglaze and Build the Braising Liquid

Pour in the red wine (or beef broth if you’re skipping the wine). Bring it to a simmer and use a wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, which will take roughly 5 minutes. This step cooks off the harsh alcohol flavor and concentrates the wine’s richness. Stir in the tomato paste and cook for another minute, letting it toast slightly. Then, pour in the beef broth, add the bay leaves, thyme, and rosemary sprigs. Give it all a good stir.

Step 5: Combine and Simmer

Carefully return the seared short ribs to the pot, nestling them down into the liquid. The liquid should come about two-thirds of the way up the sides of the ribs. If it doesn’t quite cover them, you can add a little more beef broth or water. Bring the liquid back to a gentle simmer on the stovetop.

Step 6: Oven Time!

Once simmering, cover the pot tightly with its lid. Transfer the Dutch oven to your preheated oven. Let the ribs braise for 2.5 to 3.5 hours. The exact time will depend on the size and thickness of your ribs, but you’re looking for them to be incredibly tender – so tender that they’re practically falling off the bone. You should be able to easily shred them with a fork.

Step 7: Finish and Rest

Once the ribs are fall-apart tender, carefully remove the pot from the oven. Using tongs, gently transfer the short ribs to a clean plate or platter. Cover them loosely with foil to keep them warm. Now, let’s deal with that glorious sauce. Skim off any excess fat from the surface of the braising liquid using a spoon or a fat separator. Discard the bay leaves and herb sprigs. If you want a thicker sauce, you can simmer the liquid on the stovetop over medium heat for 10-15 minutes, or until it reaches your desired consistency. Taste the sauce and adjust the seasoning with salt and pepper as needed. If it tastes a little too intense, you can add a splash more broth or even a tiny bit of water.

Step 8: Serve It Up!

To serve, place a generous portion of mashed potatoes, creamy polenta, or your favorite starch on a plate. Top with one or two of the braised short ribs, spooning that luscious sauce all over everything. Garnish with some fresh parsley if you like for a pop of color. The aroma alone will have everyone asking for seconds!

What to Serve It With

Oh, the possibilities are endless and delightful when it comes to serving these magnificent braised short ribs! For a classic, comforting breakfast or brunch (yes, I said breakfast!), imagine them served over a fluffy bed of grits or even alongside some perfectly fried eggs. The rich sauce mingling with the creamy grits is pure heaven. For a more traditional brunch affair, consider serving them with a side of crispy roasted potatoes or even some crusty, grilled sourdough bread to mop up every last drop of that incredible sauce. When it comes to a sit-down dinner, the sky’s the limit. They are absolutely divine over a creamy pile of mashed potatoes – it’s the ultimate comfort food combination. But don’t stop there! They are equally spectacular over a smooth, velvety polenta, or even served alongside some buttery noodles or pappardelle. My kids absolutely love them over mashed sweet potatoes; the sweetness of the potato is a wonderful contrast to the savory ribs. For a lighter option, they pair beautifully with a side of roasted Brussels sprouts or simple steamed green beans. And for a truly elegant presentation, you can even serve them with a side of creamy risotto. Honestly, any starch that can soak up that amazing sauce is a winner in my book!

Top Tips for Perfecting Your Braised Short Ribs

After making this dish countless times, I’ve picked up a few tricks that I think really elevate it from good to absolutely stellar. First, let’s talk about the searing. Don’t skip it, and don’t rush it. You want a deep, dark brown crust on those ribs. This Maillard reaction is where so much of the flavor comes from. Patting the ribs completely dry beforehand is non-negotiable for achieving that perfect sear. Second, don’t be afraid of the wine! Even if you don’t typically cook with it, the red wine adds a depth and complexity that beef broth alone can’t quite replicate. The alcohol cooks off, leaving behind a beautiful, rich flavor. If you absolutely must avoid it, opt for a really good quality, low-sodium beef broth and maybe add a splash of balsamic vinegar at the end for a touch of acidity and depth. When it comes to the braising liquid, make sure it comes about two-thirds of the way up the ribs. If it’s too low, they might dry out. If it’s too high, they might end up more steamed than braised, and you’ll have a thinner sauce. My personal favorite trick for an extra-rich sauce is to skim off as much fat as possible after braising and then reduce the sauce on the stovetop until it’s nice and syrupy. It’s a little extra step, but it makes all the difference. Also, remember that cooking times are a guide. Ovens vary, and ribs vary. The true test is tenderness. If they’re not falling apart after 3 hours, just give them another 30 minutes to an hour. Patience is key here! And lastly, if you’re short on time and don’t have fresh herbs, dried herbs work, but you’ll need less – maybe a teaspoon of each. Just be sure to remove the bay leaves before serving!

Storing and Reheating Tips

One of the best things about braised short ribs is that they are often even better the next day! If you have any leftovers (which is rare in my house, but it happens!), storing them properly is key. Once the ribs and sauce have cooled down slightly, transfer them to an airtight container. You can store them in the refrigerator for up to 3-4 days. The flavors will meld together beautifully. When it comes to reheating, there are a few ways to go. For the best results, I like to gently reheat them on the stovetop in a saucepan over low heat. Add a splash of extra beef broth or water to the sauce if it has thickened too much. This allows you to control the temperature and ensure they don’t dry out. You can also reheat them in the oven, covered, at around 300°F (150°C) for about 20-30 minutes, or until heated through. If you’re in a real pinch, the microwave works too, just be sure to use a microwave-safe dish and stir them halfway through to ensure even heating. For freezer storage, I usually separate the ribs from the sauce if possible, as they freeze and reheat slightly differently. Wrap the cooled ribs tightly in plastic wrap and then in foil, or place them in freezer-safe bags or containers. They should last in the freezer for up to 2-3 months. Thaw them overnight in the refrigerator before reheating. The sauce can be frozen separately in a similar manner.

Frequently Asked Questions

Final Thoughts

There you have it – my tried-and-true, utterly delicious recipe for braised short ribs. I truly believe this is the kind of dish that makes cooking at home feel like a celebration. It’s proof that with a little patience and a lot of love, you can create something truly spectacular that rivals any fancy restaurant meal. The way the beef just melts in your mouth, infused with all those deep, savory flavors from the braising liquid – it’s just pure magic. This recipe has brought so much joy to my table, and I can’t wait for it to do the same for yours. If you love dishes that are rich, comforting, and deeply satisfying, I also highly recommend checking out my recipe for Slow Cooker Pot Roast or my Classic Beef Stew. They share that same heartwarming, slow-cooked goodness. Give these braised short ribs a try, and please, please let me know in the comments below how they turn out! I’d love to hear about your experience, any personal twists you added, or what you served them with. Happy cooking!

Braised Short Ribs

Tender and flavorful short ribs slowly braised in a rich red wine sauce. Perfect for a comforting meal.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 3 pounds Beef short ribs
• 2 tablespoons Olive oil
• 1 large Yellow onion chopped
• 4 cloves Garlic minced
• 1.5 cups Dry red wine like Cabernet Sauvignon or Merlot
• 2 cups Beef broth
• 1 tablespoon Tomato paste
• 2 sprigs Fresh thyme
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

 

Preparation Steps

• Preheat oven to 325°F (160°C).
• Pat the short ribs dry with paper towels and season generously with salt and pepper.
• Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove ribs and set aside.
• Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
• Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
• Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2 minutes.
• Return the short ribs to the pot. Add the beef broth, fresh thyme sprigs, and bay leaf. The liquid should come about two-thirds of the way up the ribs. If not, add a little more broth or water.
• Cover the pot tightly and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are fork-tender.
• Remove the short ribs from the pot and set aside. Discard the thyme sprigs and bay leaf. Skim off any excess fat from the surface of the braising liquid.
• If you desire a thicker sauce, you can reduce the braising liquid on the stovetop over medium heat until it reaches your desired consistency.
• Serve the short ribs with the braising sauce spooned over the top. Great with mashed potatoes or polenta.

Notes

For an even richer flavor, you can let the braised short ribs rest in the sauce overnight in the refrigerator before reheating and serving.