recipe for braised beef short ribs

The Best recipe for braised beef short ribs

Braised Beef Short Ribs with Red Wine Sauce

4.6 from 717 votes

Tender, fall-off-the-bone beef short ribs braised in a rich red wine and aromatic vegetable sauce. This hearty dish is perfect for a cozy dinner and pairs beautifully with mashed potatoes or crusty bread.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time3 hours 30 mins

Resting Time0 mins

Total Time3 hours 50 mins

Servings: 4Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Beef Short Ribs

• 4 lbs bone-in beef short ribs (about 4 large ribs)
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil

For the Braising Liquid

• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups dry red wine (such as Cabernet Sauvignon)
• 2 cups beef stock
• 1 cup crushed tomatoes
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 tbsp balsamic vinegar

For Finishing

• 2 tbsp unsalted butter
• 1 tbsp fresh parsley, chopped

👨‍🍳Directions

1. 1
   Preheat the oven to 325°F (165°C). Pat the beef short ribs dry with paper towels and season generously with salt and pepper on all sides.
2. 2
   Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the short ribs until deeply browned on all sides, about 3-4 minutes per side. Transfer the ribs to a plate and set aside.
3. 3
   In the same pot, add the diced onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables are softened and lightly browned, about 8-10 minutes.
4. 4
   Add the minced garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until the tomato paste darkens slightly.
5. 5
   Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Simmer for 5 minutes until the liquid reduces by half.
6. 6
   Add the beef stock, crushed tomatoes, thyme, rosemary, bay leaves, and balsamic vinegar. Stir to combine, then return the short ribs to the pot along with any accumulated juices. The liquid should come about halfway up the ribs.
7. 7
   Cover the pot with a lid and transfer to the preheated oven. Braise for 3 to 3.5 hours, or until the meat is fork-tender and nearly falling off the bone.
8. 8
   Carefully remove the short ribs from the pot and set aside. Strain the braising liquid through a fine-mesh sieve into a bowl, discarding the solids. Skim off any excess fat from the surface of the liquid.
9. 9
   Return the strained liquid to the pot and simmer over medium heat for 10-15 minutes until slightly thickened. Stir in the butter and chopped parsley for a glossy finish.
10. 10
    Return the short ribs to the pot and coat them in the sauce. Serve hot with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

🔧Equipment

• Large Dutch oven or heavy pot with lid
• Tongs
• Chef’s knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 45g💛Saturated Fat: 18g❤️Cholesterol: 140mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 40g

📝Notes

Tips: For extra depth of flavor, let the short ribs marinate in the red wine and aromatics overnight before cooking. If you prefer a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir it into the simmering sauce until thickened.

❓ Frequently Asked Questions About Braised Beef Short Ribs with Red Wine Sauce

1. What cut of beef is best for braised short ribs?

The best cut for braised short ribs is English-cut beef short ribs (bone-in, with meaty sections between the bones) or flanken-cut ribs (cross-cut, with thin strips of meat and bone). Look for well-marbled ribs with a good fat cap for maximum flavor and tenderness. Avoid lean cuts, as the fat and connective tissue are essential for a rich, fall-off-the-bone result.

—

2. How long should I braise beef short ribs?

Braising time depends on the method and cut, but 2.5 to 3.5 hours is ideal for most recipes. For bone-in English-cut ribs, braise at 300–325°F (150–160°C) for 3–3.5 hours until the meat is fork-tender. Flanken-cut ribs cook faster, usually in 2–2.5 hours. Always check tenderness with a fork—if the meat resists slightly, it needs more time. Overcooking can make the meat mushy.

—

3. Can I make braised short ribs in a slow cooker or Instant Pot?

Yes! Both methods work well:
– Slow cooker: Sear the ribs first, then cook on low for 7–8 hours or high for 4–5 hours with liquid (broth, wine, or sauce) covering about halfway.
– Instant Pot: Use the sauté function to sear, then pressure cook on high for 45–50 minutes (natural release). Add a splash of liquid (1–1.5 cups) to avoid burning. Results are tender but may lack the deep caramelization of stovetop braising.

—

4. What’s the best liquid to use for braising short ribs?

A flavorful braising liquid is key. Classic options include:
– Red wine (Cabernet Sauvignon or Pinot Noir) + beef stock (1:1 ratio) for depth.
– Beer (stout or porter) + chicken/beef stock for a malty richness.
– All stock (beef or mushroom) with aromatics (onions, garlic, herbs).
– Asian-inspired: Soy sauce, mirin, ginger, and sesame oil with dashi or chicken stock.
Avoid plain water—it dilutes flavor. Reduce the braising liquid afterward to make a glossy sauce.

—

5. How do I store and reheat leftover braised short ribs?

– Storage: Cool ribs in their braising liquid, then refrigerate in an airtight container for up to 4 days or freeze for 3 months. The fat will solidify on top—skim it off before reheating.
– Reheating:
– Stovetop: Simmer ribs in their liquid over low heat for 10–15 minutes until warmed through.
– Oven: Cover with foil and bake at 300°F (150°C) for 20–30 minutes.
– Microwave: Use 50% power in 1-minute intervals, adding a splash of broth to prevent drying.
– Pro tip: Reheat the sauce separately and pour it over the ribs to avoid sogginess. Serve with mashed potatoes or polenta to soak up the juices.