braised beef short ribs recipe

Written BySheba G Updated On
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The Best braised beef short ribs recipe

I love making braised beef short ribs because they are so tender and full of flavor. My family gets excited every time I put this in the oven. The meat just falls off the bone and the rich sauce is perfect over mashed potatoes or rice. This recipe is great for Sunday dinners or special occasions, and it is surprisingly easy to put together. Plus, beef short ribs provide a good amount of protein and iron, making it a satisfying meal that keeps everyone full and happy.

Braised Beef Short Ribs

4.6 from 958 votes

These braised beef short ribs are slow cooked until incredibly tender in a rich, savory sauce. They are a comforting and impressive dish that is easier to make than you think.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Short Ribs

4 pounds bone-in beef short ribs
Salt and black pepper to taste
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 tablespoons tomato paste
1 cup dry red wine
2 cups beef broth
2 sprigs fresh thyme
2 bay leaves

👨‍🍳Directions

1Pat the short ribs dry with paper towels and season generously with salt and pepper.
2Heat olive oil in the Dutch oven over medium-high heat. Sear the short ribs in batches, turning to brown all sides, about 3-4 minutes per side. Remove and set aside.
3Reduce heat to medium. Add onion, garlic, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
4Stir in the tomato paste and cook for 1 minute.
5Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer until reduced by half, about 3 minutes.
6Add the beef broth, thyme, and bay leaves. Return the short ribs to the pot, nestling them into the liquid. Bring to a simmer.
7Cover the pot and transfer to a preheated 325°F oven. Braise for 2 to 2.5 hours, or until the meat is very tender and pulls away from the bone easily.
8Remove the pot from the oven. Carefully transfer the short ribs to a plate and tent with foil. Discard the thyme sprigs and bay leaves. Skim excess fat from the surface of the sauce. If desired, simmer the sauce on the stovetop to thicken it. Season with salt and pepper to taste. Serve the short ribs with the sauce.

🔧Equipment

Large Dutch oven or heavy pot with lid
Tongs
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 40g💛Saturated Fat: 16g❤️Cholesterol: 150mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 45g

📝Notes

For best results, braise the ribs a day ahead and refrigerate. The fat will solidify on top, making it easy to remove. Reheat gently before serving.

Watch Video Of How Braised Beef Short Ribs Works

This braised beef short ribs recipe is always a good idea for any occasion because it feels special but is very simple to put together. It works perfectly for family gatherings, and the tender meat and rich sauce always impress everyone at the table.

❓ Frequently Asked Questions About Braised Beef Short Ribs

1. Can I make braised beef short ribs in a slow cooker?

Yes, you can. After searing the ribs and sauteing the vegetables, transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the meat is tender.

2. What wine is best for braising short ribs?

Use a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. The wine adds depth of flavor. If you don’t have wine, you can use extra beef broth with a splash of balsamic vinegar.

3. How do I know when the short ribs are done?

The short ribs are done when the meat is very tender and easily pulls away from the bone. A fork should slide into the meat with little resistance. This usually takes about 2 to 2.5 hours in the oven.

4. Can I freeze leftover braised short ribs?

Yes, this dish freezes well. Let the short ribs and sauce cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

5. Do I need to trim the fat from the short ribs before cooking?

It is a good idea to trim any large, thick pieces of fat, but leave some marbling for flavor and moisture. The braising process will render much of the fat, and you can skim it from the sauce later.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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