Rich & Easy Braised Short Ribs Recipe

This Braised Beef Short Ribs recipe yields incredibly tender and flavorful meat that practically falls off the bone. The rich braising liquid, infused with aromatics, creates a deeply satisfying and comforting dish perfect for a special occasion or a cozy weekend meal.

Keyword Focus: Braised Beef Short Ribs, Short Ribs Recipe, Fall-Off-The-Bone Beef, Beef Braising, Rich Beef Dish, Easy Braised Ribs.

Recipe Details:

Cuisine: American/European Inspired
Course: Main Course
Prep Time: 20 minutes
Cook Time: 2.5 - 3.5 hours
Total Time: 2 hours 50 minutes - 3 hours 50 minutes
Yields: 4-6 servings

Ingredients:

3-4 lbs Bone-in Beef Short Ribs (English cut preferred - cut parallel to the bone, about 3-4 inches long)
2 tablespoons Olive Oil or other neutral oil (like vegetable or avocado)
1 large Yellow Onion, roughly chopped
2-3 Carrots, roughly chopped
2-3 Celery Stalks, roughly chopped
3-5 cloves Garlic, smashed
2 tablespoons Tomato Paste
2 cups Dry Red Wine (such as Cabernet Sauvignon, Merlot, or Pinot Noir)
2-3 cups Beef Broth (low sodium preferred)
2 sprigs Fresh Rosemary
2-3 sprigs Fresh Thyme
1 Bay Leaf
Salt and Freshly Ground Black Pepper to taste
1 tablespoon All-Purpose Flour (optional, for thickening sauce)
Fresh Parsley or Chives, chopped (for garnish, optional)

Equipment:

Large Dutch oven or oven-safe pot with a tight-fitting lid
Large skillet (if not using a Dutch oven for searing)
Tongs
Measuring cups and spoons

Instructions:

Preheat Oven: Preheat your oven to 325°F (160°C).
Season Beef: Pat the short ribs dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
Sear the Short Ribs: Heat the olive oil in your Dutch oven (or a large skillet) over medium-high heat until it's shimmering. Working in batches to avoid overcrowding, sear the short ribs on all sides until deeply browned, about 3-5 minutes per side. This step is crucial for developing flavor. Remove the seared ribs and set them aside.
Sauté Aromatics: Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 5-7 minutes. Add the smashed garlic and cook for another minute until fragrant.
Add Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly. This adds depth of flavor to the braising liquid.
Deglaze the Pot: Pour in the red wine and bring it to a simmer, scraping up any browned bits from the bottom of the pot (this fond adds great flavor). Let the wine simmer for 5-10 minutes, allowing it to reduce slightly.
Add Broth and Herbs: Pour in the beef broth, ensuring the short ribs will be mostly submerged. Add the rosemary sprigs, thyme sprigs, and bay leaf. Bring the liquid to a simmer.
Return Short Ribs: Carefully return the seared short ribs to the Dutch oven, nestling them into the braising liquid. The liquid should come about two-thirds to three-quarters of the way up the sides of the ribs. Add more broth if needed.
Braise in the Oven: Cover the Dutch oven tightly with the lid and transfer it to the preheated oven. Braise for 2.5 to 3.5 hours, or until the short ribs are fork-tender and easily pull away from the bone. The exact time will depend on the size and thickness of the ribs.
Make the Sauce (Optional): Once the short ribs are done, carefully remove them from the Dutch oven and set them aside, tented with foil to keep warm. Skim any excess fat from the surface of the braising liquid. If you prefer a thicker sauce, you can strain the liquid into a saucepan, bring it to a simmer over medium-high heat, and reduce it to your desired consistency. Alternatively, whisk 1 tablespoon of flour with 2 tablespoons of cold water to make a slurry, and whisk it into the simmering sauce until thickened.
Serve: Spoon the rich braising sauce over the short ribs. Garnish with fresh chopped parsley or chives, if desired. Serve hot with mashed potatoes, polenta, creamy grits, or crusty bread to soak up the delicious sauce.