Go Back
–+ servings
A plate of mashed potatoes with braised beef short ribs on top.
Print

Braised Beef Short Ribs Recipe

Treat your family to a comforting dinner with these Braised Beef Short Ribs! Featuring melt-in-your-mouth beef, fresh herbs, and a red wine braising liquid, this delicious recipe is perfect for Sunday supper, dinner parties, and cold winter evenings.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 servings
Calories 779kcal
Author John Kanell

Equipment

  • 6-8 quart dutch oven

Ingredients

  • 8 beef short ribs, bone-in (about 4 pounds, 1.8kg)
  • 1½ teaspoons salt
  • ¾ teaspoon ground black pepper
  • ¼ cup all-purpose flour (30g)
  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 2 carrots chopped
  • 3 pieces celery chopped
  • 3 garlic cloves peeled and crushed
  • 2 tablespoons tomato paste
  • 2 cups red wine (480mL)
  • 2 cups beef broth (480mL)
  • 8 sprigs thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • Mashed potatoes to serve

Instructions

  • Preheat the oven to 325°F.
  • Season the ribs all over with the salt and pepper.
  • Place the flour in a shallow bowl. Dredge each short rib in the flour, coating on all sides.
  • Heat a large Dutch oven over medium-high heat until very hot. Add the oil, then half of the short ribs in a single layer, leaving some space in between each rib. Sear the short ribs on all sides, until golden brown all over, 6 to 8 minutes total. Set the short ribs aside on a plate. Repeat with the second batch, reducing the heat to medium if the brown bits on the bottom of the pot start to get too dark. Remove the pot from the heat. If there is a lot of fat in the pan, remove all but 2 tablespoons.
  • Return the pot to medium heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes, stirring occasionally, scraping the brown bits from the bottom of the pot, until the vegetables are slightly softened.
  • Add the tomato paste and cook for 2 minutes, stirring occasionally, until slightly caramelized. Stir in the red wine. Cook until reduced by one-half, about 8 minutes.
  • Add the beef stock and reserved short ribs. Tie the herbs into a small bundle with butcher’s twine and add to the pot. Return to a simmer.
  • Cover the pot with a tight-fitting lid and place it in the oven. Cook for 2½ to 3 hours, until the meat is fork tender and nearly falling off the bone.
  • Remove the herb bundle and skim any fat from the top of the sauce. Season with more salt and pepper to taste. Serve the short ribs over mashed potatoes with a drizzle of the sauce and some of the vegetables.

Notes

  • Cut the vegetables into larger chunks. Doing so allows the vegetables to contribute a naturally sweet and dimensional flavor to the sauce while maintaining their shape as they roast, making them delicious to serve with the ribs if desired.
  • Dutch oven substitutes. If you don't have a Dutch oven, use a large, oven-safe pot with a tight-fitting lid, at least 5 quarts in size. Or, brown the ribs and cook the veggies on the stovetop in a skillet and transfer them to a casserole dish or roasting pan covered with foil or a lid for roasting.
  • Sauce variation. If you prefer a thicker, gravy-like sauce, remove the beef from the pot once it is done cooking, strain out the vegetables and herbs, and simmer the braising liquid over medium heat for 10-15 minutes or until thickened to your liking.
  • Make it in a pressure cooker. An Instant Pot or other pressure cooker's consistent heat and moist cooking environment makes them ideal for braising beef ribs. To prepare, brown the beef, saute the ingredients, and reduce the red wine on the medium or medium-high sauté setting. Add the beef and broth and pressure cook on high heat for 35 minutes. Natural-release the pressure for 10 minutes and quick-release the rest. If the sauce is too thin, remove the ribs and vegetables and simmer it on medium heat until reduced to your desired consistency.
  • Make it in advance. This recipe can be prepared up to two days in advance. Follow the recipe as written, cool the beef completely, and refrigerate. You will be delighted by how the beef's flavor develops further the next day. Refrigerating also makes it easier to skim the fat off. Reheat in the cooking pot over medium-low heat until the meat is warmed through.

Nutrition

Calories: 779kcal | Carbohydrates: 18g | Protein: 67g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 195mg | Sodium: 1625mg | Potassium: 1655mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5324IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 9mg