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Braised Beef Short Ribs

Braised Beef Short Ribs
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Braised Beef Short Ribs are slow-cooked to tender perfection, infused with rich, deep flavors from aromatic vegetables, herbs, and red wine. This hearty and comforting dish is easy to prepare and ideal for family dinners or special occasions, delivering melt-in-your-mouth ribs paired perfectly with mashed potatoes, polenta, or crusty bread.

Ingredients

Scale

Beef and Seasoning

  • 3 to 4 lbs bone-in beef short ribs
  • Salt, to taste
  • Black pepper, to taste
  • 2 to 3 tablespoons olive oil

Vegetables and Aromatics

  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 to 4 garlic cloves, minced
  • 2 tablespoons tomato paste

Liquids and Herbs

  • 1 1/2 cups dry red wine
  • 2 to 3 cups beef broth
  • 3 to 4 sprigs fresh thyme
  • 2 bay leaves

Instructions

  1. Preparing the Short Ribs: Pat the ribs dry with paper towels to ensure a good sear. Generously season all sides with salt and black pepper to enhance the natural beef flavor.
  2. Browning the Meat: Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the ribs on all sides until deeply caramelized, about 3-4 minutes per side. Remove ribs and set aside.
  3. Sautéing Vegetables: In the same pot, add chopped onions, carrots, and celery. Cook until softened and fragrant, about 5-7 minutes. Stir in minced garlic and tomato paste, cooking for another minute to develop richness.
  4. Deglazing and Braising: Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom. Add beef broth and fresh herbs (thyme sprigs and bay leaves). Return the short ribs to the pot, ensuring they are partially submerged in the liquid.
  5. Slow Cooking: Cover the pot tightly and place it in a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours, until the meat is tender and falling off the bone.
  6. Finishing Touches: Remove ribs from the pot and strain the braising liquid if desired. Simmer the liquid on the stovetop to thicken into a luscious sauce. Serve the ribs topped with the sauce for maximum flavor.

Notes

  • Choose well-marbled beef short ribs for juicy, flavorful results.
  • Don’t rush browning — develop a rich crust for deeper flavor.
  • Use a heavy pot, such as a Dutch oven, for even heat during braising.
  • Cook low and slow to achieve fall-apart tender ribs.
  • Let the ribs rest briefly after cooking to lock in juices.

Nutrition

Keywords: braised beef short ribs, slow cooked ribs, comfort food, hearty dinner, red wine braise, tender beef ribs, gluten free dinner

Find it online: https://linacorner.com/braised-beef-short-ribs/