Braised Beef Short Ribs Recipe

Introduction

Braised Beef Short Ribs are a comforting and flavorful dish that turns a humble cut of meat into a tender, melt-in-your-mouth masterpiece. When slow-cooked in a rich, savory braising liquid, the ribs become incredibly tender while absorbing deep, hearty flavors. Braising transforms the short ribs into an indulgent meal that’s perfect for family dinners, special occasions, or simply when you want a meal that feels like a warm hug on a plate.

Whether you’re new to braising or an experienced cook, this recipe offers a straightforward method to make melt-in-your-mouth short ribs that are packed with flavor. The combination of aromatics, rich beef broth, wine, and herbs creates a luscious sauce that complements the beef beautifully, and the long cooking time ensures the ribs are fall-apart tender.

Why You’ll Love Braised Beef Short Ribs

• Tender, Flavorful Meat: Braising short ribs results in juicy, fall-off-the-bone meat that’s full of deep, savory flavors.
• Rich and Savory Sauce: The braising liquid turns into a luxurious sauce, full of rich flavors from the beef, wine, herbs, and vegetables.
• Perfect for Special Occasions or Comfort Food: Braised short ribs are the kind of dish that feels both elegant and comforting, making them ideal for holiday dinners, dinner parties, or a cozy weeknight meal.
• Easy to Make: While the recipe involves a few steps, it’s largely hands-off, allowing you to prepare a stunning dish with minimal effort.
• Versatile for Pairing: These braised ribs pair beautifully with a wide range of sides, such as mashed potatoes, rice, polenta, or roasted vegetables.

Preparation and Cooking Time

• Total Time: 4 hours 30 minutes
• Preparation Time: 15-20 minutes
• Cooking Time: 4 hours
• Servings: 4-6 servings
• Calories per Serving: Approximately 550-650 calories per serving, depending on portion size and sides served.

Nutrition Facts (Per Serving)

• Calories: 550-650 kcal
• Fat: 35-45g
• Carbohydrates: 10-15g
• Protein: 50-60g
• Fiber: 2g
• Sugar: 5-8g

Ingredients

For the Braised Beef Short Ribs:

• 4-6 bone-in beef short ribs (about 3-4 pounds total)
• Salt and pepper, to season
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups red wine (a dry red wine, like Cabernet Sauvignon or Merlot, works best)
• 4 cups beef broth (low-sodium recommended)
• 1 tablespoon tomato paste
• 2 sprigs fresh thyme
• 1 sprig rosemary
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• Optional: 1-2 tablespoons butter (for finishing)

Step-by-Step Instructions

1. Prepare the Ribs

Start by seasoning the short ribs generously with salt and pepper. This step enhances the natural flavors of the meat and forms a flavorful crust when seared.

2. Sear the Short Ribs

In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Once hot, add the short ribs to the pot, being careful not to overcrowd them. Sear the ribs on all sides until they’re deeply browned, about 3-4 minutes per side. This caramelization adds depth and flavor to the final dish.

Once the ribs are seared, remove them from the pot and set them aside. It’s important to take your time with this step to achieve a good sear. Don’t rush—it’s worth it for the extra flavor!

3. Sauté the Aromatics

In the same pot, reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they start to soften and develop some color. The vegetables will pick up the fond (the browned bits left from the meat), which adds even more flavor to the dish.

Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

4. Deglaze with Wine

Next, pour in the red wine to deglaze the pot, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. The wine helps lift the fond from the pot and infuses the sauce with its rich, fruity flavor.

Allow the wine to simmer for about 5 minutes, reducing slightly to concentrate the flavor. This step adds depth and complexity to the braising liquid.

5. Add the Beef Broth and Other Ingredients

Once the wine has reduced, add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves to the pot. Stir to combine. The tomato paste adds a rich, umami flavor, and the Worcestershire sauce provides a bit of tang and complexity to the sauce.

Return the short ribs to the pot, making sure they are submerged in the liquid. If needed, add more beef broth or water to ensure the ribs are mostly covered.

6. Braise the Ribs

Bring the braising liquid to a simmer over medium-high heat. Once simmering, reduce the heat to low and cover the pot with a tight-fitting lid. Allow the short ribs to braise for about 3 ½ to 4 hours, or until the meat is fall-off-the-bone tender. The cooking time may vary slightly depending on the size of the ribs, so check for tenderness by gently pulling on the meat with a fork.

It’s important to check the pot occasionally to make sure the liquid level doesn’t get too low. If needed, add more broth or water to keep the ribs mostly submerged.

7. Finish and Serve

Once the short ribs are tender and the meat is pulling away from the bone, remove the pot from the heat. Carefully transfer the ribs to a platter and cover with foil to keep warm.

If you’d like to intensify the flavor of the braising liquid, you can reduce it further by simmering it uncovered for an additional 10-15 minutes. Once the sauce has reached your desired consistency, taste it and adjust the seasoning with salt and pepper as needed.

For extra richness, you can swirl in 1-2 tablespoons of butter to the sauce just before serving. This step adds a velvety finish to the sauce.

Serve the braised beef short ribs with the sauce poured over the top, along with your favorite sides.

Tips for Perfect Braised Beef Short Ribs

• Don’t Skip the Searing Step: Searing the short ribs creates a flavorful crust and helps develop deep, savory flavors. Take your time with this step to ensure a good sear on all sides.
• Use a Heavy Pot: A Dutch oven or other heavy-bottomed pot is ideal for braising because it retains and distributes heat evenly. It ensures that the short ribs cook gently and evenly.
• Low and Slow: Braising works best when the cooking temperature is low and slow. Patience is key for tender, flavorful results. Don’t rush the process.
• Flavor Variations: Experiment with different herbs and spices to customize the flavor. Adding a few cloves of smashed garlic, a cinnamon stick, or a dash of smoked paprika can give your dish a unique twist.
• Make Ahead: Braised short ribs can be made a day or two in advance. In fact, they often taste even better the next day after the flavors have had time to meld. Simply reheat the ribs gently in the braising liquid before serving.

Variations of Braised Beef Short Ribs

• Balsamic Braised Short Ribs: Add a couple of tablespoons of balsamic vinegar to the braising liquid for a slightly tangy and sweet flavor that complements the rich beef.
• Spicy Braised Short Ribs: Incorporate a few dried chilies, like ancho or guajillo, into the braising liquid for a smoky, spicy kick. Pair with rice or cornbread for a complete meal.
• Asian-Inspired Braised Short Ribs: Swap out the red wine for soy sauce and add a few tablespoons of hoisin sauce, ginger, and star anise to the braising liquid for a flavorful, umami-rich dish.
• Tomato-Based Braised Short Ribs: For a more traditional, Italian-inspired approach, use crushed tomatoes in place of part of the beef broth and add Italian seasoning to the braising liquid.

Storage and Shelf Life

Braised Beef Short Ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve after a day or two, making it a great make-ahead dish.

For longer storage, you can freeze the short ribs. Arrange the cooked ribs and braising liquid in a freezer-safe bag or container, and they will keep for up to 2-3 months. To reheat, thaw the ribs in the refrigerator overnight, then gently warm them in the oven or on the stove.

Side Dishes and Pairings for Braised Beef Short Ribs

Braised beef short ribs are rich and hearty, so pairing them with complementary sides enhances the meal:

• Mashed Potatoes: The creamy texture of mashed potatoes is perfect for soaking up the rich braising sauce.
• Polenta: Creamy polenta with braised short ribs creates a comforting and satisfying pairing.
• Roasted Vegetables: Carrots, parsnips, and Brussels sprouts roasted with a bit of olive oil and herbs add balance and freshness to the dish.
• Rice: Steamed rice or wild rice serves as a simple, neutral base that allows the braised short ribs to shine.

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Conclusion

Braised Beef Short Ribs are the epitome of comfort food, offering tender, melt-in-your-mouth meat and a rich, savory sauce that makes every bite a delight. With minimal hands-on time, this dish allows you to create a luxurious meal that’s perfect for family dinners, special occasions, or simply when you want something indulgent. Paired with delicious sides and a glass of red wine, braised short ribs will quickly become a favorite in your cooking repertoire. Enjoy the deep flavors and tender texture of these mouthwatering ribs—they’re sure to impress every time.