Braised Beef Short Ribs
Braised short ribs are a showstopper comfort food, perfect for a cozy dinner or an impressive meal. Slowly simmered in a savory, rich sauce, these beef short ribs become irresistibly tender. Served over creamy mashed potatoes, each bite bursts with deep, rich flavor.
This one-pot wonder is ideal for special occasions or a lazy Sunday dinner. The beauty of braised short ribs lies in their simplicity—just a few ingredients create an unforgettable dish. As the beef cooks low and slow, it absorbs the aromatic wine sauce, transforming into fall-apart perfection.
Prepare to delight your taste buds with this mouthwatering meal. While braised short ribs may seem fancy, they’re surprisingly easy to make, rewarding you with tender, flavorful results. Let’s get started!
Key Ingredients for Braised Short Ribs
- Beef short ribs – The star of the dish, braised until melt-in-your-mouth tender.
- Olive oil – Adds richness and helps brown the ribs and vegetables.
- Yellow onion – Provides a sweet, savory base for the sauce.
- Tomato paste – Enhances the depth of flavor with a touch of acidity.
- Fresh rosemary & thyme – Infuses the braise with earthy, aromatic notes.
- Dry red wine – Adds complexity and richness to the sauce.
- Low-sodium beef broth – Builds the braising liquid, ensuring the dish stays moist.
- Carrots – Add sweetness and heartiness, balancing the rich flavors.
Steps to Savor: Braised Short Ribs
Start by preheating the oven to 350°F (175°C) and prepping your ingredients. In a Dutch oven, sauté onions and carrots in olive oil until softened. Set aside the vegetables and brown the seasoned, floured short ribs on all sides.
Deglaze the pot with red wine, scraping up the flavorful bits, then add beef broth, tomato paste, and herbs. Return the ribs and veggies to the pot, cover, and transfer to the oven for 2 hours.
After the initial cook, lower the heat to 325°F (160°C) and continue braising for another 30-45 minutes. The ribs will become tender and succulent. Let the dish rest before skimming off the excess fat and serving over mashed potatoes.
Recipe Tips for Perfect Braised Short Ribs
For an extra rich sauce, use a full-bodied red wine like Cabernet Sauvignon. If you’d prefer a sweeter sauce, opt for a wine with more fruit notes, such as Pinot Noir. Slow cooking allows the meat to tenderize fully, so don’t rush the process.
Add an extra layer of flavor by roasting the vegetables before adding them to the pot. This caramelizes their natural sugars, giving the sauce a deeper complexity. Lastly, feel free to swap out carrots for parsnips or add mushrooms for more earthiness.
Storing Leftover Braised Short Ribs
Got leftovers? Braised short ribs store wonderfully. Cool the ribs completely before transferring to an airtight container. In the fridge, they’ll stay fresh for up to 4 days. For longer storage, freeze the ribs for up to 4 months. Reheat gently on the stove or in the microwave to avoid drying them out. Enjoy the flavors developing further with each reheat!
Indulge in the savory goodness of braised short ribs, whether you’re enjoying them fresh or relishing the leftovers!
Braised beef short ribs Recipe
Ingredients
- 8 whole beef short ribs
- 3 tablespoons olive oil divided
- 1 yellow onion diced
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper to taste
- 2 sprigs fresh rosemary
- 1 cup dry red wine e.g., Cote du Rhone, Pinot Noir
- 2 ½ cups low-sodium beef broth
- 1/4 cup all-purpose flour
- 3 carrots chopped
- 2 sprigs fresh thyme
Instructions
- Preheat the oven to 350°F (175°C).
- In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sauté the diced onion and chopped carrots for a few minutes, stirring frequently. Remove the vegetables from the pot and set them aside on a plate.
- Season the short ribs generously with salt and pepper, then coat them evenly with flour. Add the remaining 2 tablespoons of oil to the pot and increase the heat to high. Sear the ribs on all sides, about 45 seconds per side, until browned. Remove the ribs and set aside.
- Pour the red wine into the pot to deglaze, using a wooden spoon to scrape up the browned bits at the bottom. Bring to a boil and cook for 2 minutes.
- Stir in the beef broth and tomato paste, tasting and adjusting the seasoning if needed.
- Return the seared ribs, sautéed vegetables, and sprigs of thyme and rosemary to the pot. Cover with a lid.
- Transfer the pot to the oven and cook for 2 hours at 350°F. After 2 hours, reduce the temperature to 325°F (160°C) and continue cooking for an additional 30-45 minutes, until the ribs are tender and nearly falling off the bone.
- Remove the pot from the oven and let it rest, covered, for 20 minutes. Skim any excess fat from the surface before serving.
- Serve the ribs over mashed potatoes, spooning the rich gravy from the pot over the top.
Notes
Instant Pot: Use the sauté function to brown the ribs and vegetables as in steps 1-4. After deglazing, pressure cook on high for 45 minutes and allow a natural pressure release for 15 minutes.
Make Ahead: Prepare up to step 8 and store in the fridge. Reheat gently before serving.
Freezing Instructions:
Before Cooking: Complete steps 1-8, then freeze for up to 4-5 months. Thaw for 24 hours in the refrigerator before cooking as instructed.
After Cooking: Cool completely, then freeze for 3-4 months. Thaw in the fridge and reheat gently on the stove or in the microwav