Braised short ribs are a tender and tasty dish that really warms you up. They cook slowly, soaking up a rich sauce that makes them melt in your mouth—pure comfort food!
When I make these, it feels like a cozy hug on a plate. You can serve them over mashed potatoes or noodles, and trust me, they will steal the show at dinner! 😋
Key Ingredients & Substitutions
Beef Short Ribs: Bone-in short ribs give the best flavor. However, if you can’t find them, try using boneless short ribs or even chuck roast, though cooking times may vary.
Red Wine: A dry red wine like Cabernet Sauvignon is great here. If you’re avoiding alcohol, you can substitute with beef broth mixed with a splash of vinegar for acidity.
Vegetables: While onions, carrots, and celery work well, you can add potatoes, parsnips, or even mushrooms for extra flavor. Use what you have on hand!
Herbs: Fresh herbs are best, but if you only have dried varieties, use about one-third of the quantity. Remember, dried herbs can be more potent!
How Do You Achieve Fall-Off-The-Bone Tenderness?
The secret to tender braised short ribs lies in low and slow cooking. Here’s how to get it just right:
- Browning: First, ensure you brown the short ribs well; it adds depth of flavor.
- Oven Temperature: 325°F (163°C) is ideal—too hot can dry them out.
- Cooking Time: Braise for 2.5 to 3 hours until they’re super tender. Check around the 2-hour mark to avoid overcooking!
- Resting: Let them rest after cooking; this helps keep them juicy.
With these tips, you’ll have perfect short ribs every time! 🥩✨
How to Make Delicious Braised Short Ribs
Ingredients You’ll Need:
For the Dish:
- 4 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 3 cups beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
For Serving:
- Optional: mashed potatoes or creamy polenta
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 2.5 to 3 hours of cooking time. The long, slow braising ensures that the ribs become wonderfully tender and flavorful, creating a fantastic dish to serve!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (163°C). While it heats up, season the beef short ribs generously with salt and freshly ground black pepper.
2. Brown the Ribs:
In a large Dutch oven or heavy ovenproof pot, heat the vegetable oil over medium-high heat. Add the short ribs and brown them well on all sides—this will take about 3-4 minutes per side. Once browned, remove them from the pot and set aside for now.
3. Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté these for about 5-7 minutes until they are softened and lightly browned. Then, add the minced garlic and tomato paste; cook for another 1-2 minutes until the garlic is fragrant and the tomato paste has darkened a bit.
4. Deglaze the Pot:
Pour in the dry red wine to deglaze the pot. Scrape up any browned bits stuck to the bottom—this adds great flavor! Simmer for about 5 minutes to allow the wine to reduce slightly.
5. Combine and Add Liquid:
Return the browned short ribs to the pot, nestling them among the vegetables. Pour in the beef broth, then add the rosemary, thyme, and bay leaves. The liquid should come about halfway up the ribs.
6. Braise in the Oven:
Bring the pot to a simmer on the stovetop, then cover it with a lid and transfer it to the oven. Let it braise for 2.5 to 3 hours, or until the ribs are very tender and starting to fall off the bone.
7. Finish the Dish:
Once cooked, carefully remove the ribs and vegetables to a serving dish and cover with foil to keep warm. Place the pot with the cooking liquid on the stove over medium-high heat and reduce the sauce for about 10 minutes until it thickens slightly. Taste and season with salt and pepper as needed.
8. Serve:
Serve the short ribs and vegetables with the sauce spooned over them, ideally on a bed of creamy mashed potatoes or polenta. Feel free to garnish with fresh thyme or rosemary for a lovely touch.
Enjoy your comforting, rich, and tender braised short ribs! They are sure to be a hit!
Can I Use Different Types of Meat?
Yes! While beef short ribs are traditional, you can experiment with lamb shanks or even pork shoulder. Just adjust the cooking times based on the meat you choose, as leaner cuts may require less time to become tender.
Can I Make This Recipe Ahead of Time?
Absolutely! Braised short ribs taste even better the next day. You can cook them a day ahead, let them cool, and refrigerate them. Just reheat gently on the stovetop before serving!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze them for up to 3 months. Make sure to thaw them in the fridge overnight before reheating.
What Should I Serve With Braised Short Ribs?
They pair wonderfully with mashed potatoes, creamy polenta, or even buttered noodles. Steamed vegetables or a simple green salad make great sides to balance out the richness of the ribs.