Description
This classic Braised Short Ribs recipe features tender, flavorful beef ribs cooked low and slow in a rich red wine and beef broth sauce infused with aromatic herbs and vegetables. Perfectly browned and oven-braised, these short ribs turn melt-in-your-mouth tender, making a comforting meal ideal for special occasions or cozy family dinners.
Ingredients
Scale
Vegetables
- 1 yellow onion, diced
- 3 carrots, chopped
Meat
- 8 whole beef short ribs, bone-in
Seasonings & Fats
- 3 Tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
Liquids
- 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
- 2 1/2 cups low-sodium beef broth
Other
- 2 Tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for braising the ribs.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add diced onions and chopped carrots, cooking for several minutes while stirring constantly until softened. Remove vegetables to a plate to set aside.
- Prepare and Brown Ribs: Season the beef short ribs generously with salt and pepper. Coat each rib evenly with flour. Add the remaining 2 tablespoons of olive oil to the pot and increase heat to high. Brown the ribs on all sides, cooking about 45 seconds per side to develop a deep crust. Remove browned ribs to a separate plate.
- Deglaze Pot: Pour the dry red wine into the hot pot to deglaze, scraping the bottom with a wooden spoon to lift up any flavorful browned bits. Bring the wine to a boil and let it reduce for 2 minutes to concentrate flavor.
- Add Broth and Tomato Paste: Stir in the beef broth and tomato paste. Season with salt and freshly ground black pepper to taste. Adjust seasoning if needed to create a richly flavored braising liquid.
- Combine Ingredients: Return the browned ribs and sautéed vegetables to the pot. Add whole sprigs of fresh thyme and rosemary for aromatic flavor infusion.
- Braise in Oven: Cover the pot with its lid and place it in the preheated oven. Cook at 350°F for 2 hours, then reduce oven temperature to 325°F and continue cooking for an additional 30 to 45 minutes. The ribs should become tender and nearly fall off the bone.
- Rest and Skim Fat: Remove the pot from the oven and keep the lid on. Allow the ribs to rest for 20 minutes, letting the flavors settle. Skim any fat that has risen to the surface from the braising liquid before serving.
- Serve: Serve the braised short ribs hot over mashed potatoes, spooning some of the flavorful gravy from the pot on top for extra richness.
- Storage: Store any leftover short ribs in a sealed container in the refrigerator for 3 to 4 days, depending on ingredient freshness. Reheat gently before serving again.
Notes
- Use a heavy, oven-safe pot like a Dutch oven to ensure even heat and moisture retention during braising.
- Choosing a good quality dry red wine enhances the depth of flavor in the sauce.
- Browning the ribs well is essential for developing rich flavor through the Maillard reaction.
- Low-sodium beef broth allows better control over the saltiness of the dish.
- Letting the ribs rest with the lid on after cooking helps the meat fibers relax and retain juices.
- Pair braised short ribs with creamy mashed potatoes or polenta for a hearty meal.
- Skimming fat keeps the sauce from being overly greasy and improves texture.
