Braised short ribs are tender, flavorful pieces of meat that melt in your mouth. Cooked slowly in a rich broth, they become juicy and fall-off-the-bone delicious!
Honestly, there’s nothing quite like the aroma that fills the kitchen while they cook. I always keep some bread nearby to soak up the tasty sauce. Yum!
What I love most is how easy they are to prepare. Just a bit of browning and then let them simmer while you relax—comfort food at its best!
Key Ingredients & Substitutions
Beef Short Ribs: The star of the dish! Make sure to choose bone-in for extra flavor. If you’re looking for a leaner option, you can use beef chuck or brisket, but it will change the experience slightly.
Red Wine: A good-quality wine adds depth. I love using Cabernet Sauvignon; however, you can substitute it with Merlot or even a non-alcoholic red grape juice if you prefer that route.
Fresh Herbs: Thyme and rosemary bring a lovely aroma to the dish. You can use dried herbs if needed—just reduce the amount by about a third, as dried herbs are more potent.
Beef Broth: Homemade broth gives the best flavor, but store-bought works fine. Want to make it heartier? Use low-sodium broth to control salt levels in your dish.
How Do You Perfectly Brown Short Ribs?
Browning the short ribs is crucial for flavor. Here are some tips to get it right:
- Use a heavy-bottomed pot to ensure even heat.
- Don’t overcrowd the pot; work in batches if necessary to get a nice crust on each piece.
- Let them sit without moving for a few minutes on each side to create that beautiful caramelization.
Once browned, those chunks of meat are packed with flavor and will greatly enhance your braise!
How to Make Delicious Braised Short Ribs
Ingredients You’ll Need:
For the Ribs:
- 3 to 4 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil or olive oil
For the Vegetables:
- 1 large onion, chopped
- 3 carrots, peeled and cut into chunks
- 10 to 12 pearl onions, peeled
- 3 cloves garlic, minced
For the Braising Liquid:
- 2 tablespoons tomato paste
- 2 cups red wine (such as Cabernet Sauvignon or Merlot)
- 3 cups beef broth
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
For Garnishing:
- Fresh parsley, chopped (for garnish)
- Optional: mashed potatoes or creamy polenta, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 2.5 to 3 hours of cooking time in the oven. Perfect for a weekend dinner when you have a bit more time to let those flavors meld together beautifully!
Step-by-Step Instructions:
1. Prepping and Browning the Ribs:
Start by preheating your oven to 325°F (160°C). While it heats up, season the short ribs generously with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof pot, heat the oil over medium-high heat. Working in batches, brown the short ribs on all sides until they’re nice and caramelized, which will take about 3 to 4 minutes per side. Once browned, carefully remove them from the pot and set them aside for now.
2. Cooking the Vegetables:
In the same pot, toss in the chopped onion, carrots, and pearl onions. Cook them while stirring occasionally until they soften and develop a light brown color, about 5 to 7 minutes. Don’t rush this step; the caramelization adds fantastic flavor!
3. Adding the Flavor:
Add the minced garlic and tomato paste to the pot. Stir and cook for another 1 to 2 minutes until you can smell that delicious aroma. Then, pour in the red wine, making sure to scrape up any tasty bits from the bottom of the pot. Bring it to a gentle simmer and reduce the wine by about half, which will take around 8 to 10 minutes.
4. The Braise:
Now it’s time to add the short ribs back into the pot! Layer them in with the vegetables, and pour in enough beef broth to cover the ribs about halfway. Take the thyme, rosemary, and bay leaves, tie them together with kitchen twine to make a little herb bundle, and add that into the pot as well.
5. Slow Cooking:
Cover the pot with a lid and pop it into your preheated oven. Let those beauties braise for about 2.5 to 3 hours, or until they are incredibly tender and ready to fall off the bone. The smell will be heavenly!
6. Final Touches:
Once they’re done, carefully remove the ribs and vegetables to a serving dish. Discard the herb bundle. Skim any excess fat off the surface of the braising liquid. If you’d like, reduce the sauce over medium heat on the stovetop until it thickens up a bit more.
7. Serve and Enjoy:
Serve the braised short ribs hot, draped in the rich sauce and garnished with fresh parsley. I recommend having some creamy mashed potatoes or polenta on the side to soak up all that amazing sauce. Perfect for sharing with family and friends!
Enjoy your cozy, comforting meal of braised short ribs!
Can I Use Different Cuts of Meat for This Recipe?
Absolutely! While short ribs are the traditional choice for braising, you can use cuts like chuck roast or brisket. Just keep in mind that cooking times may vary slightly depending on the cut.
What Can I Substitute for Red Wine?
If you prefer not to use wine, you can substitute it with additional beef broth or a blend of beef broth and a splash of balsamic vinegar for a similar depth of flavor. Just be sure to add a bit less broth if you’re replacing wine to avoid a dilutive effect.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove or in the microwave, adding a splash of broth to keep the meat moist.
Can I Freeze Braised Short Ribs?
Yes, you can freeze braised short ribs! Allow them to cool completely, then transfer to a suitable freezer-safe container. They’ll keep well for up to 3 months. Thaw overnight in the refrigerator before reheating for the best results.
