Braised Beef Short Ribs
Tender beef short ribs slow-cooked in a rich red wine and beef broth sauce until the meat falls off the bone.
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
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.