Ultimate Braised Beef Short Ribs

There’s nothing quite like a plate of perfectly braised short ribs to bring warmth and comfort to any dinner table. This recipe for Braised Short Ribs delivers an incredibly flavorful and comforting dish that promises fall-off-the-bone tender beef, enveloped in an absolutely incredible red wine sauce. Often perceived as a gourmet meal requiring advanced culinary skills, this classic dish is surprisingly straightforward to prepare, making it a perfect choice for an elegant yet cozy family dinner.

We’ll guide you through the classic braising technique, starting with a crucial searing step in a sturdy Dutch oven on the stovetop, then transitioning to a slow and steady bake in the oven. This method ensures maximum flavor development and a melt-in-your-mouth texture that is simply unmatched. Ideal for colder months, this hearty dish is designed to fill your home with tantalizing aromas and your stomach with pure satisfaction. If you’re looking for a faster alternative, our Instant Pot short ribs recipe offers a quicker route to similar deliciousness.

For those who prefer their short ribs without the bone, you might also enjoy our equally delicious boneless short rib recipe with red wine sauce. Both versions guarantee a rich, savory experience that will impress even the most discerning palates.

Mastering the Art of Braised Short Ribs: A Step-by-Step Guide

Creating succulent braised short ribs is a rewarding culinary journey that results in a dish bursting with deep, complex flavors and a texture that rivals any restaurant creation. This detailed guide will walk you through each critical step, ensuring your homemade short ribs are nothing short of spectacular. From preparing the meat to perfecting the rich red wine sauce, you’ll learn the techniques for achieving truly unforgettable results.

Essential Preparation Steps for Flavorful Short Ribs

1. Bring the Meat to Room Temperature: This initial step is vital for even cooking. Remove your beef short ribs from the refrigerator and their packaging, allowing them to rest on your counter for at least 30 minutes. This helps the meat cook more uniformly and prevents it from seizing up when it hits the hot pan.
2. Season Generously: Pat the ribs thoroughly dry with paper towels. Excess moisture on the surface of the meat will hinder proper searing and prevent the formation of a delicious crust. Once dry, liberally season all sides of the ribs with coarse salt and freshly cracked black pepper. Don’t be shy with the seasoning; this forms the foundational layer of flavor.

3. Prepare Your Aromatics: While the ribs come to room temperature, prepare your vegetables. Slice the yellow onion, dice the carrots, and chop the celery. This trio, often referred to as mirepoix, is crucial for building the rich flavor base of your sauce. For the garlic, simply peel off the loose outer skin from a whole bulb and trim the very tips to expose the cloves, leaving the bulb intact for maximum flavor infusion without bits of minced garlic burning.
4. Sear for Deep Flavor: Heat a large, heavy-bottomed Dutch oven over medium-high heat. Add canola oil and let it shimmering. Working in batches, place the seasoned short ribs in the hot oil, ensuring not to overcrowd the pot. Overcrowding lowers the pan’s temperature, leading to steaming rather than searing. Sear each side until a deep golden-brown crust forms – this process, known as the Maillard reaction, is essential for locking in juices and developing complex savory flavors. Remove the seared ribs and set them aside on a clean plate.
5. Remove Excess Fat: After searing all the ribs, inspect the pot. If a significant amount of fat has accumulated, carefully drain off all but about 1-2 tablespoons. This step prevents the final sauce from being overly greasy while retaining enough fat to sauté the vegetables.

6. Sauté the Vegetables: In the same Dutch oven, add the sliced onion, diced carrots, and celery. Sauté them over medium heat for several minutes until they soften and begin to turn golden, scraping up any browned bits (fond) from the bottom of the pot. Then, add the whole garlic bulb, cut-side down, allowing it to sear for just a few seconds to release its aroma.

7. Deglaze with Red Wine: Pour the dry red wine into the pot with the sautéed vegetables. Use a wooden spoon to vigorously stir and scrape up all the flavorful brown bits (fond) from the bottom of the pot. This is where a significant amount of the bold, rich beef flavor for your sauce originates. Allow the wine to simmer for a few minutes, reducing slightly and concentrating its flavors.

8. Return the Meat: Carefully add the seared short ribs back into the pot, nestling them among the vegetables and into the wine. Lower the heat to medium-low and let the meat simmer in the red wine for about 10 minutes, allowing it to absorb some of that delicious liquid.

9. Add Remaining Ingredients for Braising Liquid: After the ribs have simmered briefly, whisk together the beef stock and tomato paste in a separate bowl until smooth. Pour this mixture into the pot, along with the fresh thyme sprigs, parsley stems, dried oregano, and bay leaves. Stir everything gently to combine, ensuring the ribs are mostly submerged in the liquid. Cover the pot with a tight-fitting lid.

10. Slow Cook to Perfection: Transfer your covered Dutch oven to a preheated oven set to 325°F (160°C). Cook for 2.5 to 3 hours. At this point, the ribs should be incredibly tender but still mostly holding their shape. For the final stage, remove the lid and continue cooking for another 30-40 minutes. This uncovered cooking allows the sauce to thicken slightly and the flavors to further concentrate, resulting in that irresistible “fall-off-the-bone” tenderness.
11. Finish the Sauce: Carefully remove the tender ribs from the pot using metal tongs and set them aside. They will be extremely delicate and may even fall apart, which is exactly what you want! Place a large mesh strainer over a separate bowl or pot. Pour the entire contents of the Dutch oven through the strainer, pressing down on the softened vegetables to extract all their flavorful juices. Discard the solids. Return the strained, smooth sauce to the Dutch oven and gently add the ribs back in. You can skim off any excess fat from the surface of the sauce at this point, or for an easier process, refrigerate overnight and remove the hardened fat layer the next day.

Serve these magnificent braised short ribs with the luscious sauce spooned generously over the top. They pair beautifully with soft and fluffy mashed potatoes, which soak up the rich sauce perfectly, and vibrant green beans for a complete and satisfying meal.

Understanding the Magic of Braising

Braising is a time-honored cooking method that truly transforms tougher cuts of meat into incredibly tender, succulent masterpieces. It’s a two-stage process that leverages both dry and wet heat for optimal results. The technique begins with searing the meat at a high temperature, creating a deeply browned crust that adds immense flavor through the Maillard reaction. Following this initial sear, the meat is then slow-cooked in a partially covered pot with a flavorful liquid (like broth, wine, or stock) in a low-temperature oven. This gentle, moist heat breaks down connective tissues over several hours, rendering the meat unbelievably tender and infused with the rich flavors of the braising liquid. The combination of searing and slow cooking results in unparalleled depth of flavor and a luxurious, fork-tender texture.

Perfect Pairings: Best Sides for Braised Short Ribs

Braised short ribs, with their rich sauce and tender meat, deserve complementary side dishes that enhance the meal without overpowering it. Classic pairings are often the best, providing a balance of texture and flavor.

• Mashed Potatoes: Without a doubt, creamy mashed potatoes are the ultimate comforting side dish for braised beef. Their fluffy texture is perfect for soaking up every drop of the savory red wine sauce.
• Roasted Vegetables: For healthier and equally delicious options, consider a variety of roasted vegetables. Asparagus, green beans (especially haricots verts), roasted cauliflower, and balsamic glazed carrots all provide excellent flavor and textural contrast.
• Creamy Polenta or Risotto: For another comforting starch, creamy polenta or a rich mushroom risotto can also serve as an excellent base for the short ribs and sauce.
• Crusty Bread: Don’t forget a loaf of crusty bread to sop up any leftover sauce – it’s too good to waste!

Expert Tips for the Most Tender Braised Short Ribs

Achieving restaurant-quality braised short ribs at home is entirely possible with a few key considerations and tips:

• Choosing the Right Cut: Look for bone-in beef short ribs that are meaty and thick. While beef shrinks considerably during the long cooking process, starting with substantial pieces ensures you get the most tender meat possible. English-style short ribs, cut across the bone, are generally preferred for this classic braising method.
• Fat Management: Short ribs can be quite fatty. Don’t worry about rendering off some fat during searing; it adds flavor to the initial steps. However, after cooking, it’s beneficial to remove excess fat from the sauce. The easiest way to do this is to refrigerate the cooled ribs in their sauce overnight. The fat will solidify on top, making it simple to lift off and discard with a spoon. This also makes for a healthier and more refined sauce.
• Making Ahead: Braised short ribs are an ideal make-ahead meal. In fact, they often taste even better the next day as the flavors have more time to meld and deepen. Prepare them fully, refrigerate, then gently reheat when ready to serve.
• Don’t Skimp on Searing: The deep brown crust created during searing isn’t just for looks; it’s fundamental for flavor. Take your time and ensure each side of the short ribs is beautifully caramelized. This crucial step contributes significantly to the richness of your final dish.
• Proper Liquid Level: The short ribs should be mostly, but not entirely, submerged in the braising liquid. This allows for both moist cooking and some surface caramelization, contributing to the overall depth of flavor.
• The Dutch Oven Advantage: A heavy-bottomed Dutch oven is your best friend for braising. Its even heat distribution and ability to go from stovetop to oven make it perfect for this one-pot wonder.

PIN THIS RECIPE

DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving a 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter for more delicious recipes!

Braised Short Ribs Recipe

Braised short ribs are incredibly soft and tender, cooked in the most delicious sauce. These short ribs are prepared in a Dutch oven on the stovetop and then slowly finished in the oven until completely tender.

★★★★★
5 from 7 votes

Print Recipe |
Pin Recipe |
Rate This Recipe

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 15 minutes

Cook Time: 3 hours 30 minutes

Rest ribs before cooking: 30 minutes

Total Time: 4 hours 15 minutes

Servings: 4

Calories: 932 kcal

Author: Lyuba Brooke

Ingredients

• 4.5-5 lbs bone-in beef short ribs cut in about 2-inch pieces*
• 2 tbsp coarse salt
• 2 tsp cracked black pepper
• 2 tbsp canola oil
• 1 yellow onion
• 3 medium carrots
• 2 celery ribs
• 1 bulb of garlic
• 750 ml dry red wine
• 3 cup beef stock
• 3 tbsp tomato paste
• 6 thyme sprigs
• 6-8 parsley stems with leaves
• 2 tsp dried oregano
• 2 bay leaves
• Cracked black pepper (to taste)
• Salt (to taste)

Instructions

Rest the short ribs:

1. Take short ribs out of the refrigerator and out of the package. Let them rest and warm up on the cutting board, on the counter, for about 30 minutes before cooking.
2. Slice onion, dice carrots, and celery and set them aside. Peel the outer loose skin of garlic and cut off just the tips to expose the garlic flesh.
3. Pat the ribs dry with a paper towel and season generously with salt and pepper on all sides.

Season and sear:

1. Preheat a large Dutch oven over medium-high heat. Add canola oil.
2. Sear the ribs in batches of 3 or 4 so they are not overcrowded. Sear them on all 4 sides until golden brown.
3. Take them out and set aside. (If there is a lot of excess fat from searing the ribs, drain it off.)

Cook vegetables and make the sauce:

1. Preheat the oven to 325°F (160°C) and remove the middle rack if needed, to be able to fit the Dutch oven.
2. Sauté the onion, carrots, and celery in the same pot until softened and golden. (Add a little more canola oil if needed.)
3. Add garlic bulb cut side down and let it sear for a few seconds.
4. Pour in the bottom of wine while slowly stirring and scraping the bottom of the pot.
5. Add ribs back into the pot and lower the heat to medium. Let the ribs simmer in red wine for about 10 minutes.
6. Whisk together beef stock, tomato paste, and herbs and pour it into the pot.
7. Stir everything carefully and cover with a lid.

Cook In The Oven:

1. Transfer the Dutch oven into the preheated oven and cook for 2 1/2-3 hours.
2. Take off the lid and cook another 30-40 minutes. (Until the rib meat is completely tender.)

Prepare sauce:

1. Carefully take the ribs out of the pot and set them aside. (It’s okay if they fall off the bone, they are supposed to.)
2. Strain the sauce through a large fine mesh strainer. Stir the vegetables in the strainer to extract the juices and discard what is left in the strainer.
3. Add the ribs back into the pot with the sauce. You can spoon the excess fat from the surface of the sauce or you can do it the next day while it’s cold.

Tips:

1. You can serve the ribs right away or the next day. It’s actually better the next day and you will have a chance to get rid of the excess fat easily.
2. To get rid of the excess fat, refrigerate the cooled ribs in sauce. While it cools, the fat layer on the top will harden. You can easily take it off with a spoon the next day and discard.

Notes

• PRO TIP: At the store, choose the meatiest, thickest short ribs. These will give you the most meat because beef will shrink quite a bit when it cooks.
• Storing: Make sure to store it in an airtight container in the refrigerator. Stored properly, they should last 3-4 days.
• Reheating: Reheat individual portions in a microwave or reheat all of it in the pot over medium heat just until heated through.

Nutrition

• Calories: 932 kcal
• Carbohydrates: 18g
• Protein: 76g
• Fat: 45g
• Saturated Fat: 17g
• Cholesterol: 220mg
• Sodium: 4217mg
• Potassium: 1994mg
• Fiber: 3g
• Sugar: 6g
• Vitamin A: 8024 IU
• Vitamin C: 12mg
• Calcium: 88mg
• Iron: 10mg

Tried this recipe? Mention @willcookforsmiles or tag #willcookforsmiles!

More Delicious Beef Recipes You Don’t Want To Miss

If you’re a fan of hearty, comforting beef dishes, be sure to explore these other fantastic recipes:

• Instant Pot Beef Stew
• Instant Pot Short Ribs
• Instant Pot Pot Roast
• Bacon Wrapped Pork Tenderloin (While not beef, this is a popular hearty meat dish!)
• Beef Brisket with Balsamic Sauce

This classic braised short ribs recipe was originally published on Will Cook For Smiles in December 2020, and has been updated and expanded for an even better culinary experience.