Delicious Braised Beef Short Ribs Recipe

Bone-in beef short ribs are browned and slowly braised with red wine, beef stock, vegetables, garlic, and fresh herbs until exceptionally tender. Serve the concentrated sauce over mashed potatoes, polenta, noodles, or crusty bread.

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Prep Time 35

Cook Time 3

Total Time 4

Servings: 4 servings

Ingredients Method Notes

Ingredients

Main Ingredients

5 pounds Bone-in beef short ribs, English-cut, cut into 3–4-inch pieces
2 teaspoons, plus more as needed Kosher salt
1 teaspoon Freshly ground black pepper
2 tablespoons Neutral oil or olive oil

Aromatics

1 large Large yellow onion, diced
2 medium Carrots, diced
2 ribs Celery ribs, diced
5–6 cloves Garlic, minced or smashed

Sauce and Braising Liquid

2 tablespoons Tomato paste
2 tablespoons All-purpose flour, optional
2 cups Dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir
3–4 cups Low-sodium beef stock
2 leaves Bay leaves
4–6 sprigs Fresh thyme
1 small sprig Fresh rosemary, optional
1 tablespoon Worcestershire sauce, optional

Finishing

1 tablespoon Balsamic vinegar or red-wine vinegar, optional

Method

Step-by-Step

Pat the short ribs very dry, then season every side with kosher salt and freshly ground black pepper. Let them sit at room temperature for 20–30 minutes while the oven heats to 325°F.
Heat the oil in a large Dutch oven over medium-high heat. Brown the ribs in batches for 3–5 minutes per broad side until deeply browned, then transfer them to a plate.
Reduce the heat to medium and add the diced onion, carrots, and celery. Cook for 5–8 minutes, stirring occasionally, until the vegetables soften and develop light browning.
Add the garlic and tomato paste, cooking for 1–2 minutes until fragrant and slightly darkened. If using flour, sprinkle it over the vegetables and stir for about 1 minute.
Pour in the red wine and scrape the browned bits from the bottom of the pot. Simmer for 5–8 minutes, reducing the wine by roughly one-third to one-half.
Return the ribs to the Dutch oven and add enough beef stock to reach halfway to two-thirds up the ribs. Add the bay leaves, thyme, rosemary if using, and Worcestershire sauce if desired.
Bring the liquid to a gentle simmer, cover the pot, and transfer it to a 325°F oven. Braise for 3–3½ hours, turning the ribs once or twice, until the meat is very tender and nearly falling from the bones.
Transfer the ribs to a platter and skim excess fat from the braising liquid. Strain the sauce for a smooth finish or keep the vegetables in the pot for a rustic sauce, then simmer it on the stovetop if it needs further reduction.
Taste the sauce and adjust the seasoning, adding the vinegar if it tastes overly rich or sweet. Serve the short ribs with plenty of sauce over mashed potatoes, polenta, egg noodles, or crusty bread.

Notes

For the best flavor, brown the ribs deeply in batches and avoid crowding the Dutch oven. The ribs can be made a day ahead, refrigerated in their braising liquid, and reheated gently after the solidified fat is removed. Do not fully submerge the ribs during braising.