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Tender Braised Beef Short Ribs that are hearty, rich and mouth watering braised in beef broth loaded with fresh herbs. This truly is comfort food at it’s finest.
Braised Beef Short Ribs are hands down my favorite comfort food meal. No other cut of beef possesses the rich flavor and melt-in-your-mouth texture that short ribs do. Although you might be thinking, “braising is so much work” trust me, it’s only 4 steps and much simpler than you’d expect! You will not be disappointed with the end result.
Why Make These Braised Beef Short Ribs
- Simple & Inexpensive
- Tender, Fall Apart Short Ribs
- Easy, Straightforward Method
- Comforting & Hearty
The ingredient list may seem long, but don’t let that scare you! All the ingredients are simple, inexpensive and easy to find! Every single one of these elements develops such a deep, rich flavor that is unmatched!
Ingredient Notes
- Beef Short Ribs – The star of the show! You could also use pork spare ribs, keep in mind if using different meat, cooking times will vary.
- Olive Oil – Substitute sunflower, safflower or avocado oil.
- Butter – I always use unsalted to control the sodium.
- Mirepoix – We will need a diced large white onion, chopped carrots and celery.
- Garlic – Fresh is always best! Make sure it’s minced.
- Flour – I used trusty all-purpose. This is going to help coat our beef and give us a nice sear.
- Tomato Paste – You want paste, not sauce! This is going to add to the rich flavor.
- Wine – You’ll want to grab a dry red wine. Cabernet Sauvignon, Pinot Noir, or Zinfandel will work. See “FAQs & Expert Tips” for more info!
- Herbs – Fresh thyme, bay leaves fresh or dried, fresh rosemary.
- Beef Broth – I opt for low sodium to control the salt levels in the dish!
How To Make Braised Beef Short Ribs
- Prep: Preheat the oven to 350°F. Season the short ribs generously with salt and pepper.
- Sear: Heat the olive oil in a large oven-safe dutch oven or braiser over medium-high heat. Sear the short ribs until browned on all sides, then set them aside.
- Saute Mirepoix: Add the butter to the pot and let it melt. Then, add the onion, carrots, and celery. Cook for 3-4 minutes until the onion has softened and become translucent. Add the garlic and flour, stir well. Cook for 1 minute.
- Deglaze: Add the tomato paste and mix until well incorporated. Pour the wine into the pot and stir, while scraping the bottom, until the mixture bubbles and thickens.
- Bake: Add the thyme, bay leaves, rosemary, and beef broth to the pot. Bring the mixture to a boil and add the short ribs back to the pot. Cover the pot with its lid and transfer it to the oven. Bake for 2 – 2 ½ hours, or until the ribs are fall-apart-tender.
- Optional: Return the pot to the stove over high heat Bring it to a boil, then reduce the heat to a simmer. Reduce for 20-25 minutes to thicken the sauce.
FAQs & Expert Tips
FAQs
Frequently Asked Questions
What Are Short Ribs?
Short ribs are a cut of beef taken from the brisket, chuck, plate or rib areas of the cow. They are the beef equivalent to a pork spare rib, except a little larger and meatier than their pig counterpart.
What Is Braising?
Even though braising takes a little longer (a labor of love in my opinion), it is such a simple technique and so worth the wait! The end result is fall-off-the-bone, tender short ribs. There are 4 simple steps to braising any type of meat:
1. Sear it
2. Saute the mirepoix (onions, celery, carrots, etc.)
3. Deglaze the pot
4. Braise it!
What’s The Best Type Of Wine To Use?
When you’re cooking with red wine, a dry variety with plenty of tannins work best! “What is a tannin?” you may ask. Tannins are responsible for that astringent, mouth-coating feeling you get from biting into an unripe pear or plum, in this case – grapes. Merlot, Pinot Noir, Cabernet Sauvignon, Zinfandel and Shiraz are all excellent options.
How To Serve Braised Beef Short Ribs
I always serve my short ribs over a big heaping pile of mashed potatoes or creamy polenta, but they would also be excellent on rice or pasta, even served with a salad! No matter how you choose to serve your short ribs, I guarantee there will be some drooling happening at the dinner table.
Tips
- My best recommendation is to cook with wines that you would typically reach for, and make sure to get two bottles – you know, one for you and one for the short ribs.
- If you want a thicker sauce, return the pot to the stove over high heat after baking. Bring it to a boil, then reduce the heat to a simmer. Reduce for 20-25 minutes to thicken the sauce.
Leftovers
Store leftover braised beef short ribs in an airtight container in the refrigerator for 3-4 days.
Freezing
If you want your short ribs to last longer, you can also freeze them! Store in an airtight container or freezer bags and place in the freezer. They will last for up to 2 months.
More Great Recipes To Try
Braised Beef Short Ribs
Equipment
Ingredients
- 4-5 pounds beef shot ribs
- 1 teaspoon salt or to taste
- 1 teaspoon pepper freshly cracked, or to taste
- 2 tablespoon olive oil
- 2 tablespoon butter unsalted
- 1 large white onion diced
- 2 medium carrots chopped
- 2 stalks celery chopped fine
- 4 cloves garlic minced
- ¼ cup all-purpose flour all-purpose
- 2 tablespoon tomato paste
- 3 cups dry red wine 1 bottle. Cabernet Sauvignon, Pinot Noir, or Zinfendel will work.
- 4 sprigs fresh thyme
- 2 bay leaves fresh or dried
- 1 sprig fresh rosemary
- 2 cups beef broth low sodium
Instructions
- Preheat the oven to 350°F.
- Season the short ribs generously with salt and pepper. Heat the olive oil in a large oven-safe dutch oven or braiser over medium-high heat.
- Sear the short ribs until browned on all sides, then set them aside.
- Add the butter to the pot and let it melt. Then, add the onion, carrots, and celery. Cook for 3-4 minutes until the onion has softened and become translucent. Add the garlic and flour, then stir well. Cook for 1 minute.
- Add the tomato paste and mix until well incorporated. Pour the wine into the pot and stir, while scraping the bottom, until the mixture bubbles and thickens.
- Add the thyme, bay leaves, rosemary, and beef broth to the pot. Bring the mixture to a boil and add the short ribs back to the pot. Cover the pot with its lid and transfer it to the oven. Bake for 2 – 2 ½ hours, or until the ribs are fall-apart-tender.
- Optional: Return the pot to the stove over high heat Bring it to a boil, then reduce the heat to a simmer. Reduce for 20-25 minutes to thicken the sauce.
Tips & Notes:
- Store leftover short ribs in an airtight container in the refrigerator for 3-4 days.
- If you want your short ribs to last longer, you can also freeze them! Store in an airtight container or freezer bags and place in the freezer. They will last for up to 2 months.
