You know those nights? The ones where the day just seemed to drain every ounce of energy out of you, and the thought of cooking anything complicated feels like climbing Mount Everest in flip-flops? Yeah, I’ve been there. A lot. And in those moments, my absolute go-to, the dish that makes everyone in my family stop what they’re doing and gather around the table with happy anticipation, are these braised Short Ribs. Forget fancy restaurant meals; these are the real deal. They’re rich, deeply flavorful, and melt-in-your-mouth tender, all without requiring you to be a Michelin-star chef. Seriously, they’re so forgiving, even a complete novice can nail them. If you’ve ever tried a pot roast and loved it, imagine that cozy comfort amplified tenfold, with an elegance that feels special but is surprisingly simple to achieve. These braised short ribs are my culinary superpower on busy weeks, and I’m so excited to share them with you.
What is a braised short rib?
So, what exactly are braised short ribs? Think of them as the ultimate comfort food, elevated. Short ribs come from the chuck, or plate, primal cut of beef. They’re known for being a tougher cut, marbled with fat and connective tissue, which might sound intimidating, but that’s actually their secret weapon! When you cook them low and slow, like in braising, that collagen breaks down beautifully, turning into luscious, gelatinous goodness that makes the meat incredibly tender and the sauce rich and deeply flavorful. Braising itself is a cooking method where you sear the meat first to develop amazing color and flavor, then simmer it gently in a flavorful liquid, usually in a covered pot, for a long period. It’s this slow, moist cooking process that transforms those tougher cuts into something truly spectacular. It’s not just about tender meat; it’s about creating a complex, layered flavor profile that feels both rustic and refined. It’s the kind of meal that warms you from the inside out.
Why you’ll love this recipe?
Honestly, there are so many reasons why this braised short ribs recipe has earned a permanent spot in my weekly rotation. First and foremost, the flavor. Oh my goodness, the flavor! It’s this incredibly deep, savory, umami-rich broth that clings to the tender, fall-off-the-bone meat. We’re talking caramelized onions, rich red wine, aromatic herbs, and that beefy goodness all harmonizing perfectly. It tastes like it took hours of intense labor, but you’ll be surprised how manageable it is. And speaking of manageable, the simplicity of this dish is a lifesaver. Once you’ve done the initial searing and sautéing, the oven does most of the heavy lifting. It’s practically a “set it and forget it” meal, which is gold in my book! Plus, it’s surprisingly cost-effective. Short ribs, while not the cheapest cut, are usually more affordable than prime cuts, and the magic of braising makes them taste like a million bucks. I also love how versatile they are. Serve them over creamy mashed potatoes, polenta, or even egg noodles – they’re a winner every time. What I love most about this recipe, though, is the sheer joy it brings. Seeing my family’s faces light up when they dig into these makes all the effort, which isn’t even that much, totally worth it. It feels like a hug in a bowl, and who doesn’t need more of that?
How do I make braised short ribs?
Quick Overview
Making these braised short ribs is all about building layers of flavor and letting time do its magic. We’ll start by searing the ribs to get a beautiful crust, then sautéing some aromatic vegetables. A splash of red wine, some beef broth, and a few herbs go in, and then they slow-cook in the oven until they’re impossibly tender. The best part? The liquid reduces into an incredibly rich, glossy sauce that’s just divine. It’s a straightforward process, and I promise, the results are absolutely show-stopping. It’s the kind of meal that makes your kitchen smell amazing and your dinner table feel extra special, without you breaking a sweat.
Ingredients
For the Short Ribs: What are some examples?
3-4 pounds bone-in beef short ribs (about 4-6 ribs)
2 tablespoons olive oil
Salt and freshly ground Black Pepper, to taste
For the Aromatics:
1 large yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 tablespoon tomato paste
For the Braising Liquid:
1.5 cups dry red wine (like Cabernet Sauvignon, Merlot, or Pinot Noir)
4 cups beef broth (low sodium is fine)
2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
Step-by-Step Instructions
Step 1: Preheat & Sear the Ribs
First things first, get your oven preheated to 325°F (160°C). Now, take those beautiful short ribs and pat them completely dry with paper towels. This is super important for getting a good sear! Season them generously all over with salt and pepper. Heat the Olive oil in a large, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat until it’s shimmering. Carefully place the short ribs in the hot pot, making sure not to crowd them (you might need to do this in batches). Sear them on all sides until they have a deep, golden-brown crust. This takes about 3-5 minutes per side. Once they’re nicely browned, remove the ribs from the pot and set them aside on a plate.
Step 2: Sauté the Aromatics
Pour off most of the rendered fat from the pot, leaving just about a tablespoon. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8-10 minutes. This step is crucial for building that foundational flavor. Scrape up any browned bits from the bottom of the pot as the vegetables cook – that’s pure flavor gold!
Step 3: Add Garlic and Tomato Paste
Add the minced garlic and tomato paste to the pot with the vegetables. Cook, stirring constantly, for about 1-2 minutes, until the garlic is fragrant and the tomato paste has deepened in color. This helps to cook out the raw flavor of the tomato paste and toast it slightly, which makes it richer and less acidic.
Step 4: Deglaze with Red Wine
Pour in the red wine. Increase the heat to medium-high and bring it to a simmer, scraping the bottom of the pot with a wooden spoon to loosen any remaining browned bits. Let the wine simmer and reduce by about half, which will take about 5-7 minutes. This cooking down process concentrates the wine’s flavor and cooks off some of the alcohol, leaving behind a lovely depth.
Step 5: Add Braising Liquid and Herbs
Pour in the beef broth. Add the fresh thyme sprigs, rosemary sprig, and bay leaves to the pot. Give everything a good stir to combine. Bring the liquid back to a gentle simmer.
Step 6: Return Ribs and Braise
Carefully nestle the seared short ribs back into the pot, making sure they are mostly submerged in the liquid. If they aren’t quite covered, you can add a little more broth or even water. Cover the pot tightly with its lid. Transfer the pot to your preheated oven.
Step 7: Slow Cook to Perfection
Braise the short ribs in the oven for 2.5 to 3.5 hours, or until they are fork-tender. They should be so tender that they easily pull away from the bone with just a gentle nudge. The exact time will depend on the thickness of your ribs and your oven, so check them after about 2.5 hours. If they aren’t quite there, just pop them back in for another 30-60 minutes. This slow cooking is what transforms those tougher cuts into melt-in-your-mouth perfection.
Step 8: Rest and Skim Fat
Once the ribs are tender, carefully remove the pot from the oven. Transfer the short ribs to a clean plate or baking sheet and tent them loosely with foil to keep them warm. Let them rest for about 10-15 minutes. While the ribs are resting, skim off any excess fat from the surface of the braising liquid. You can do this with a spoon or a fat separator. This step makes the sauce cleaner and more enjoyable. You can discard the herb stems and bay leaves.
Step 9: Reduce the Sauce (Optional, but Recommended!)
If you want an even richer, more concentrated sauce, you can simmer the braising liquid on the stovetop over medium heat for about 10-15 minutes, or until it has thickened slightly to your desired consistency. Taste and adjust seasoning with salt and pepper if needed. This step really elevates the sauce to something truly spectacular.
Step 10: Serve and Enjoy
To serve, spoon some of the luscious sauce over the tender short ribs. These braised short ribs are fantastic served over mashed potatoes, creamy polenta, or even a fluffy bed of rice or egg noodles. Garnish with some fresh parsley if you like! The smell alone will have everyone rushing to the table.
What to Serve It With
Oh, the possibilities are endless with these braised short ribs! They’re so rich and comforting, they pair beautifully with so many things. For a classic, hearty meal, you absolutely cannot go wrong with a generous dollop of creamy mashed potatoes. The fluffy potatoes are the perfect canvas for soaking up all that amazing sauce. If you’re feeling a bit more rustic, creamy polenta is another fantastic choice. It has a lovely texture that complements the tender meat. My kids also go crazy for them served over egg noodles – it’s like a gourmet version of a weeknight favorite! For something a little lighter but still incredibly satisfying, some roasted root vegetables like carrots and parsnips, or even some simple steamed green beans, make a great side. If you’re feeling fancy and want to impress, consider a side of crusty bread for dipping into that glorious sauce. I’ve even made a big batch and served the shredded meat in sliders for a more casual gathering, and they were a huge hit!
Top Tips for Perfecting Your Braised Short Ribs
I’ve made these braised short ribs more times than I can count, and over the years, I’ve picked up a few little tricks that I think make all the difference. First, don’t skip the searing step! Getting a really good, deep brown crust on the short ribs is absolutely critical for developing rich flavor. Take your time with this, and don’t crowd the pan. If you have to cook them in batches, do it – it’s worth the extra few minutes. Also, when you’re sautéing your vegetables, really let them soften and caramelize a bit. That sweetness they develop forms a crucial base for the sauce. And speaking of sauce, if you’re using a cheaper cut of short ribs, don’t be afraid to add a little bit more seasoning – salt, pepper, maybe even a pinch of smoked paprika – to really boost the flavor. I’ve learned that the quality of your beef broth makes a difference too. If you can, use a good quality low-sodium broth so you can control the saltiness yourself. I always taste and adjust the seasoning at the end, and you should too! If your sauce seems a little thin after braising, don’t worry. You can always reduce it on the stovetop for a few minutes, as I mentioned in the instructions, or even thicken it slightly with a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it into the simmering sauce). Finally, and this is a big one: don’t rush the braising time. The beauty of this dish is that low and slow cooking. The ribs need that time to become truly fall-apart tender. So, if they’re not quite there after the initial cooking time, just give them a little more patience. It’s truly a labor of love, but one that yields incredible rewards!
Storing and Reheating Tips
One of the best things about braised short ribs is that they often taste even better the next day, so storing and reheating them is totally doable and worth planning for. If you have leftovers, let them cool down a bit at room temperature before transferring them to an airtight container. They’ll last for about 3-4 days in the refrigerator. When you’re ready to reheat, the best method is to gently warm them up on the stovetop over low heat. You can add a splash of extra beef broth or water to the container or pan to help loosen the sauce and prevent the meat from drying out. If you’re in a hurry, you can also reheat them in the microwave, but be sure to stir them halfway through to ensure even heating. For longer storage, these braised short ribs freeze beautifully. Once they’re completely cooled, wrap them tightly in plastic wrap and then foil, or place them in a freezer-safe container. They’ll stay good in the freezer for up to 3 months. When you’re ready to use them, thaw them overnight in the refrigerator and then reheat as you would the refrigerated leftovers. The sauce really holds up well to freezing, so you’ll have a delicious meal ready to go when you need it!
Frequently Asked Questions
Final Thoughts
There you have it – my go-to recipe for braised short ribs that I’m confident will become a favorite in your home too. It’s a dish that truly embodies comfort and deliciousness, proving that you don’t need to be a culinary genius to create something that tastes like it came straight from a high-end restaurant. The way the meat just falls apart, the depth of flavor in the sauce, it’s all just so incredibly satisfying. I hope you give this recipe a try, especially on one of those nights when you need a little extra warmth and comfort. It’s a lifesaver, a crowd-pleaser, and frankly, just downright delicious. If you love this, you might also enjoy my recipe for slow cooker pot roast or my classic beef stew – similar cozy vibes, different delicious journeys! I can’t wait to hear how your braised short ribs turn out. Please leave a comment below and tell me your favorite way to serve them, or any little twists you’ve added!
Braise Short Ribs
Ingredients
Main Ingredients
- 4 lbs Beef short ribs
- 2 tbsp Olive oil
- 1 large Onion, chopped
- 2 stalks Celery, chopped
- 2 carrots Carrots, chopped
- 4 cloves Garlic, minced
- 0.75 cup Dry red wine
- 4 cups Beef broth
- 1 tbsp Tomato paste
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preparation Steps
- Preheat oven to 325°F (160°C). Season short ribs with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear short ribs in batches until browned on all sides. Remove and set aside.
- Add onion, celery, and carrots to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Pour in red wine and scrape up any browned bits from the bottom of the pot. Cook for 2 minutes.
- Stir in tomato paste, thyme, and rosemary. Cook for 1 minute.
- Return short ribs to the pot. Pour in beef broth until the ribs are mostly covered. Bring to a simmer.
- Cover the pot and transfer to the preheated oven. Braise for 3-4 hours, or until the short ribs are fork-tender.
- Remove the short ribs from the pot and let rest. Skim off any excess fat from the sauce.
- Serve the short ribs with the sauce, garnished with fresh herbs if desired.
