Braised beef short ribs are a classic comfort food. This recipe involves browning the beef, then cooking it slowly in a savory liquid with vegetables until it becomes exceptionally tender.
While the total time is over three hours, most of that is hands-off cooking in the oven. The process creates a rich, deeply flavored sauce and meat that falls right off the bone, making it a wonderful dish for a cozy weekend dinner.
Why is Braised Beef Short Ribs a Must-Try?
Searing the beef first creates a flavorful brown crust that adds a deep, savory foundation to the entire dish.
Slow braising at a low temperature is key. This method gently breaks down the tough connective tissues in the short ribs, resulting in tender, succulent meat.
Building the sauce in layers, from the vegetables to the tomato paste and wine, creates a complex and balanced flavor profile for the braising liquid.
Braised Beef Short Ribs Ingredients
• Beef Short Ribs: Look for English-style short ribs, which are cut into thick, meaty, individual bone-in pieces.
• Dry Red Wine: Use a wine you would be happy to drink. A full-bodied option like Cabernet Sauvignon or Merlot adds great depth.
• Tomato Paste: This provides an umami-rich background flavor. Tomato paste in a tube is convenient for storing leftovers.
• Beef Broth: Using a low-sodium beef broth allows you to control the final saltiness of the sauce.
Exact quantities are in the recipe card below.
How to Make Braised Beef Short Ribs
Step 1: Sear the Beef
First, pat the short ribs dry and season them well. Sear them in a hot Dutch oven in batches until they are browned on all sides. This step is essential for developing deep flavor.
Step 2: Sauté the Vegetables
In the same pot, cook the onion, carrots, and celery until they soften. Add the garlic and tomato paste and cook for another minute to build the base of your sauce.
Step 3: Deglaze and Add Liquid
Pour in the red wine to deglaze the pot, scraping up all the flavorful browned bits from the bottom. Stir in the beef broth and herbs, then return the seared ribs to the pot.
Step 4: Braise in the Oven
Cover the pot and transfer it to a low-temperature oven. Let the ribs braise for about three hours. This slow cooking process is what makes the meat so tender.
Step 5: Finish the Sauce
Once the meat is tender, remove the ribs and strain the cooking liquid. Simmer the strained liquid on the stovetop to reduce it into a slightly thickened sauce, then serve it over the ribs.
Expert Tips for Braised Beef Short Ribs
For food safety, meat should be cooked to a minimum internal temperature. Beef is safe at 145°F (63°C), but these ribs will be cooked far beyond that to achieve tenderness, typically reaching 190-205°F (88-96°C).
Straining the sauce is optional but recommended for a smoother texture. If you prefer a more rustic, chunky sauce, you can skip this step and just skim any excess fat from the top.
This dish is a great candidate for making ahead. The flavor often deepens overnight. Store the ribs and sauce together in the refrigerator and reheat gently on the stovetop.
Choose a dry, full-bodied red wine like a Cabernet Sauvignon, Merlot, or Zinfandel. The quality of the wine will directly impact the flavor of the sauce.
What to Serve with Braised Beef Short Ribs?
These rich short ribs are delicious served over creamy mashed potatoes, soft polenta, or buttered egg noodles to soak up the savory sauce.
How to Store and Freeze Braised Beef Short Ribs
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a covered pot on the stovetop or in the microwave.
Braised Beef Short Ribs Recipe FAQs
Can I make this in a slow cooker?
Yes. Follow the recipe through step 5 on the stovetop to sear the meat and build the sauce. Transfer everything to a slow cooker and cook on low for 7-8 hours or on high for 4-5 hours.
My sauce seems too thin. How can I thicken it?
After you strain the sauce, bring it to a simmer in a clean saucepan. Let it reduce over medium heat for 5-15 minutes, or until it has thickened to your liking. The flavor will also become more concentrated.
What’s the best cut of short rib to use?
For this recipe, English-style short ribs are the best choice. They are cut parallel to the bone, so you get a thick piece of meat on top of a single bone, which is ideal for braising.
Braised Beef Short Ribs
Ingredients
- 4 lbs beef short ribs English-style (4-6 ribs), 1.8 kg
- 1.5 tsp kosher salt
- 1.5 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion chopped
- 2 medium carrots chopped
- 2 celery ribs chopped
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 2 cups dry red wine 480 ml
- 2 cups low-sodium beef broth 480 ml
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat your oven to 325°F (160°C). Pat the beef short ribs dry with paper towels and season them all over with salt and pepper.
- Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add half of the short ribs, being careful not to crowd the pot. Sear for 2-3 minutes per side, until deeply browned. Transfer the seared ribs to a plate and repeat with the remaining ribs.
- Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables have softened.
- Add the minced garlic and tomato paste to the pot. Cook for 1 minute more, stirring constantly, until the tomato paste darkens slightly.
- Pour the red wine into the pot, using a wooden spoon to scrape up any browned bits from the bottom. Bring to a simmer and let it cook for 2-3 minutes to reduce slightly.
- Stir in the beef broth, thyme sprigs, and bay leaves. Return the seared short ribs to the pot, arranging them in a single layer if possible. The liquid should come about three-quarters of the way up the sides of the ribs.
- Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 3 hours, or until the meat is very tender and easily pulls away from the bone with a fork.
- Carefully remove the cooked ribs from the pot and set them aside on a platter. Cover to keep warm. Strain the cooking liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract all the liquid. Discard the solids.
- Bring the strained sauce to a simmer over medium heat. Let it reduce for 5-10 minutes, or until it has thickened to your liking. Season with additional salt and pepper if needed. Spoon the sauce over the short ribs and serve.
Notes
