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braised short ribs recipe
Aldrick Winters

braised short ribs recipe

This braised short ribs recipe delivers ultra-tender beef that falls off the bone in a rich, savory red wine sauce. Slow-cooked with aromatics and herbs, the ribs develop deep flavor and a silky texture. Perfect for cozy family dinners or special occasions.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Main Dishes
Cuisine: American
Calories: 650
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 pounds bone-in beef short ribs
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 pieces bay leaves

Equipment

  • Dutch oven or heavy oven-safe pot
  • Tongs
  • Chef’s knife
  • Cutting board

Method
 

  1. Preheat oven to 325°F. Pat the short ribs dry and season evenly with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned, about 3–4 minutes per side; remove and set aside.
  3. Add onion, carrots, and celery to the pot and cook until softened and lightly browned, about 5–7 minutes. Stir in garlic and tomato paste; cook until fragrant and slightly darkened.
  4. Pour in red wine, scraping up browned bits from the bottom. Simmer for 5 minutes until slightly reduced.
  5. Add beef broth, thyme, rosemary, and bay leaves. Return ribs to the pot; liquid should come about ¾ up the sides of the meat.
  6. Cover and transfer to the oven. Braise for 2½–3 hours, until the meat is fork-tender and pulling away from the bone.
  7. Remove ribs and skim excess fat from the surface of the sauce. Simmer sauce uncovered on the stovetop if needed until slightly thickened.
  8. Return ribs to the sauce and spoon over the top before serving.

Video

Notes

  • For deeper flavor, sear the ribs in batches without overcrowding the pot.
  • Use a dry red wine like Cabernet Sauvignon or Merlot for balanced richness.
  • This dish tastes even better the next day after the flavors meld overnight.