Braised Beef Short Ribs

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Braised Beef Short Ribs are slow-cooked until tender in a rich red wine and herb-infused sauce. This dish is packed with deep, savory flavors and is perfect for a comforting yet elegant meal.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 4 serving

Course: Main Course

Cuisine: American, French

Ingredients Equipment Method Notes

Ingredients

4 lbs bone-in beef short ribs trimmed of excess fat
2 tablespoons olive oil for searing
1 medium onion chopped
2 large carrots chopped
2 stalks celery chopped
4 cloves garlic minced
2 tablespoons tomato paste
2 cups dry red wine Cabernet Sauvignon or Merlot
2 cups beef broth
1 teaspoon salt adjust to taste
½ teaspoon black pepper adjust to taste
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 leaves bay leaves

Equipment

Large Dutch Oven For braising the short ribs
Tongs For handling the short ribs
Fine Mesh Strainer For straining the sauce (optional)

Method

Preheat oven to 325°F (163°C). Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, then remove and set aside.
Add onion, carrots, and celery to the pot. Cook until softened, then stir in garlic and tomato paste, cooking for another minute.
Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
Return the short ribs to the pot. Add beef broth, thyme, rosemary, and bay leaves. Cover and transfer to the oven.
Braise for 2.5 to 3 hours until the meat is fall-apart tender. Remove the ribs and strain the sauce if desired.
Serve the short ribs warm over mashed potatoes, buttered noodles, or polenta. Spoon sauce over the top.

Notes

For a thicker sauce, simmer the strained braising liquid on the stove until reduced.
Leftovers can be stored in the fridge for up to 3 days.
Pair with garlic bread or roasted vegetables for a balanced meal.

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