Braised Short Ribs are slow-cooked until incredibly tender in a rich sauce made with beef broth, red wine, garlic, onions, and fresh herbs. This comforting dish is perfect for holiday dinners, special occasions, or a cozy family meal.
Why This Recipe Works
- Fall-apart tender beef
- Rich and flavorful braising sauce
- Simple preparation
- Perfect for special dinners and holidays
Ingredients
- 4 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 5 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup dry red wine
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1½ tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped
How to Make Braised Short Ribs
- Preheat the oven: Heat the oven to 325°F.
- Season the ribs: Pat the short ribs dry and season generously with salt and black pepper.
- Sear the beef: Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 2–3 minutes per side. Transfer them to a plate.
- Cook the vegetables: Add the onion, carrots, and celery to the pot. Cook for 5–6 minutes until softened. Add the garlic and tomato paste and cook for another minute.
- Deglaze: Pour in the red wine and scrape up the browned bits from the bottom of the pot. Simmer for 3–4 minutes.
- Add the broth: Stir in the beef broth and Worcestershire sauce. Add the rosemary, thyme, and bay leaves.
- Braise: Return the short ribs to the pot, making sure they are partially submerged in the liquid. Cover and transfer to the oven. Braise for 2½–3½ hours, until the meat is fork-tender.
- Finish the sauce: Remove the ribs and discard the herb stems and bay leaves. If desired, simmer the sauce uncovered for 5–10 minutes to thicken slightly.
- Serve: Return the short ribs to the sauce and garnish with fresh parsley. Serve warm with mashed potatoes, roasted vegetables, or crusty bread.
Tips for the Best Braised Short Ribs
- Choose well-marbled bone-in short ribs for the richest flavor.
- Brown the ribs thoroughly before braising.
- Keep the pot covered during cooking to retain moisture.
- Cook until the meat is fork-tender rather than relying only on cooking time.
- Let the sauce rest briefly and skim excess fat from the surface if needed.
Final Thoughts
These Braised Short Ribs are rich, tender, and packed with deep savory flavor. Slow braising transforms the beef into fall-apart tender meat, making this recipe a delicious choice for holiday dinners and special occasions.
