Braised short ribs are a comforting dish that’s perfect for chilly nights. They become super tender after cooking slowly in a rich sauce made from broth and veggies.
I love how the meat just falls apart when you fork it! Perfect served over mashed potatoes or with some crusty bread to soak up that delicious sauce. Yum! 😋
Key Ingredients & Substitutions
Beef Short Ribs: Use bone-in ribs for maximum flavor. If short ribs are unavailable, you can substitute with chuck roast, just adjust the cooking time as they may need a bit longer to become tender.
Red Wine: A good dry red wine is key for a deep flavor. If you prefer not to use alcohol, replace it with additional beef broth or grape juice with a splash of vinegar for acidity.
Vegetables: Onion, carrots, and celery create a nice mirepoix base. You can switch carrots for parsnips for a different sweetness or use bell peppers if you prefer.
Herbs: Fresh rosemary and thyme are great, but if you don’t have them, dried herbs can work too—just reduce the amount by about one-third since dried herbs are more concentrated.
How Do I Get the Best Browning on My Short Ribs?
Browning your short ribs is crucial as it develops rich flavors and a beautiful color. Here’s how you do it:
- Make sure your ribs are dry by patting them with paper towels. This helps achieve a nice crust.
- Get your oil hot before adding the ribs—this is key! A good sear happens at medium-high heat.
- Don’t overcrowd the pan; brown in batches if needed. This ensures even browning.
- Let them sit without moving them around for about 3-4 minutes on each side until you see a deep golden color.
By taking these steps, you’ll set the stage for a wonderfully flavorful dish!
How to Make Braised Short Ribs
Ingredients You’ll Need:
For the Braised Short Ribs:
- 4 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil
For the Vegetables:
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
For the Sauce:
- 2 tbsp tomato paste
- 2 cups dry red wine
- 4 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
For Garnishing:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe will take approximately 20 minutes for preparation and about 2.5 to 3 hours for braising in the oven. Total time, including cooking and resting, is around 3 hours and 15 minutes. The long, slow cooking is what helps the meat become incredibly tender and flavorful, so it’s worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (160°C). While the oven heats up, season your short ribs generously with salt and freshly ground black pepper. This will help to enhance the rich flavor of the beef.
2. Sear the Meat:
In a large Dutch oven or a heavy ovenproof pot, heat the vegetable oil over medium-high heat. Once the oil is hot, add the short ribs in batches, if necessary, and brown them on all sides. This should take about 3-4 minutes per side and will create that delicious deep mahogany color. When done, remove the ribs and set them aside on a plate.
3. Sauté the Vegetables:
In the same pot, add the diced onion, sliced carrots, and celery. Sauté for about 5-7 minutes or until the vegetables are softened. This creates a flavorful base for your braise.
4. Add Garlic and Tomato Paste:
Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until the mixture is fragrant. This step adds a layer of depth to your sauce.
5. Incorporate the Wine:
Pour in the dry red wine, bringing it to a boil while scraping any browned bits from the bottom of the pot. Let this mixture reduce by about half—around 10 minutes—to concentrate the flavors.
6. Add the Ribs and Liquid:
Return the short ribs to the pot, and then add the beef broth, fresh rosemary, thyme, and bay leaves. Make sure the liquid nearly covers the ribs, as they will absorb the flavors while braising.
7. Braise in the Oven:
Bring everything to a gentle simmer, then cover the pot tightly and transfer it to the preheated oven. Braise the ribs for about 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
8. Final Touches:
Once done, carefully remove the ribs from the pot. Discard the rosemary, thyme, and bay leaves. If you’d like, skim off excess fat from the surface of the sauce and simmer it on the stove to thicken for a more concentrated flavor.
9. Serve and Enjoy:
Your braised short ribs are now ready to serve! Spoon the rich sauce and vegetables over the ribs and garnish with freshly chopped parsley. This dish pairs wonderfully with creamy mashed potatoes or crusty bread to soak up all that delicious sauce. Enjoy!
With these easy-to-follow steps, you’ll create a comforting meal that’s sure to impress everyone around your table!
Can I Use Bone-In Short Ribs Instead of Boneless?
Yes, bone-in short ribs are actually recommended! The bones add flavor and richness to the dish. If you only have boneless short ribs, they can be used, but you may need to adjust the cooking time as they typically cook faster.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, you can replace it with more beef broth or a mixture of grape juice with a splash of vinegar (like red wine vinegar) to add acidity. This will keep the dish flavorful while accommodating your preference.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water to maintain moisture.
Can I Make This Recipe in a Slow Cooker?
Absolutely! After browning the ribs and sautéing the vegetables, transfer everything to a slow cooker set on low for about 6-8 hours. This method allows the meat to become incredibly tender while developing rich flavors just like the oven method!
