Braised short ribs have a magical way of transforming a weeknight into a gourmet experience. I remember the first time I successfully made them; the aroma filling my kitchen was absolutely intoxicating, a rich blend of savory beef, red wine, and aromatics. The meat was so incredibly tender, practically melting off the bone with the slightest touch. This recipe for oven braised short ribs is my go-to when I want a comforting, impressive meal that feels special but is surprisingly simple to prepare. Let’s get cooking!
Why You’ll Love This Braised Short Ribs
- Unbelievably tender, fall-off-the-bone meat
- Rich, savory sauce that’s perfect for soaking up
- Impressive enough for guests, easy enough for a weeknight
- The aroma of oven braised short ribs fills your home with comfort
- Minimal active cooking time, mostly hands-off braising
- Versatile – pairs wonderfully with many sides
- Makes fantastic leftovers, flavors deepen overnight
- A hearty and satisfying meal that’s pure comfort food
Ingredients for Braised Short Ribs
Gathering these simple ingredients is the first step to creating incredibly tender and flavorful braised beef short ribs. The quality of your ingredients really shines through in this dish, especially the red wine, which forms the backbone of our rich sauce. Don’t worry too much about the exact chop size for the vegetables; they’ll break down as they braise.
- 4 pounds bone-in beef short ribs – the bone adds incredible depth of flavor
- 1 teaspoon kosher salt – for seasoning the meat
- 1 teaspoon black pepper – freshly ground is best
- 2 tablespoons olive oil – for searing
- 2 medium onions, chopped – about 1.5 cups
- 2 medium carrots, chopped – about 1 cup
- 1 rib celery, chopped – about 0.5 cup
- 3 cloves garlic, minced – essential for that savory base
- 4 sprigs fresh thyme – its earthy notes are perfect
- 2 bay leaves – adds a subtle aromatic complexity
- 3 tablespoons tomato paste – deepens the color and umami
- 2.5 cups dry red wine – like Cabernet Sauvignon or Merlot
- 2.5 cups beef broth – good quality broth makes a difference
- 1 can (15 ounces) whole tomatoes, undrained – they break down into the sauce
- 2 tablespoons balsamic vinegar (optional) – adds a nice tang
- 0.25 cup chopped fresh parsley – for a bright garnish
How to Make Braised Short Ribs
Making these oven braised short ribs is a labor of love, but the payoff is immense. The process is straightforward, focusing on building layers of flavor and letting time do the rest. You’ll be amazed at how simple it is to achieve such tender, melt-in-your-mouth results.
- Step 1: First things first, preheat your oven to 350°F (175°C). While the oven heats up, generously season your braised beef short ribs with kosher salt and black pepper. I like to do this at least an hour before cooking to let the salt really penetrate the meat.
- Step 2: Heat the olive oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the short ribs in batches, ensuring not to overcrowd the pot. Sear them on all sides until they’re beautifully caramelized, which takes about 6 minutes per batch. This browning is crucial for developing deep flavor! Remove the browned ribs and set them aside.
- Step 3: Lower the heat to medium and add the chopped onions, carrots, celery, and minced garlic to the same Dutch oven. Sauté these aromatics for about 5-7 minutes, stirring occasionally, until they begin to soften and become fragrant. It’s a wonderful smell that signals the start of something delicious.
- Step 4: Stir in the tomato paste and cook for another minute, stirring constantly. This helps to deepen its flavor and color.
- Step 5: Pour in the red wine to deglaze the pot, scraping up all those delicious browned bits stuck to the bottom. Let the wine simmer and reduce by about half, which will take about 3-4 minutes. This concentrates the wine’s flavor.
- Step 6: Add the beef broth, the can of whole tomatoes (including their juices), and the balsamic vinegar if you’re using it. Give it a stir and bring the liquid to a gentle boil.
- Step 7: Carefully return the browned short ribs to the Dutch oven, nestling them into the liquid. Make sure they are mostly submerged; add a little more beef broth if needed.
- Step 8: Cover the Dutch oven tightly with its lid and carefully transfer it to your preheated oven.
- Step 9: Let the magic happen! Braise for 2.5 to 3 hours, or until the meat is incredibly tender and practically falling off the bone. The exact time can vary depending on the size of the ribs.
- Step 10: Once the ribs are done, remove them from the pot. If you like, skim off any excess fat from the sauce. Serve the ribs hot, spooning the rich sauce over them and garnishing with fresh parsley. These tender braised short ribs are best served with your favorite mashed potatoes or polenta to soak up all that amazing sauce.
Pro Tips for the Best Braised Short Ribs
I’ve learned a few tricks over the years that guarantee incredibly tender and flavorful braised beef short ribs every single time. These simple tips will elevate your dish from good to absolutely unforgettable, ensuring that perfect fork-tender texture and rich sauce.
- Always use bone-in short ribs; the marrow from the bone adds immense flavor to the braising liquid.
- Don’t rush the searing process. Getting a deep, dark caramelization on the meat is crucial for that rich, savory flavor.
- Ensure your oven temperature is accurate. Too hot, and the ribs can dry out; too low, and they won’t become tender.
- Allow the ribs to rest in the sauce after cooking. This lets them reabsorb some of the juices and become even more tender.
What’s the secret to perfect Braised Short Ribs?
The real secret to perfect braised short ribs lies in the combination of a good sear, quality braising liquid (like red wine and beef broth), and patience. Low and slow cooking breaks down the connective tissues, resulting in that melt-in-your-mouth tenderness. Using bone-in ribs also adds immense flavor to the sauce!
Can I make Braised Short Ribs ahead of time?
Absolutely! In fact, I find that braised beef short ribs taste even better the next day as the flavors meld and deepen. Once cooked, let them cool completely in their liquid, then refrigerate. Gently reheat on the stovetop or in the oven until warmed through.
How do I avoid common mistakes with Braised Short Ribs?
A common pitfall is not searing the ribs long enough, which sacrifices flavor. Another is overcrowding the pot when searing or braising, leading to steaming instead of browning. Also, resist the urge to stir too much during braising; let them cook undisturbed to develop that rich sauce.
Best Ways to Serve Braised Short Ribs
Now that you have these incredible braised beef short ribs ready to go, the possibilities for serving are wonderfully delicious. My favorite way to enjoy them is over a creamy bed of mashed potatoes, letting that rich sauce create a luscious gravy. Another fantastic option is alongside a simple polenta or even a hearty risotto, which soak up the savory braising liquid beautifully. For something a bit different, try serving them with a side of roasted root vegetables – the sweetness of the vegetables is a perfect counterpoint to the rich beef. You can find more ideas for delicious sides on our site.
Nutrition Facts for Braised Short Ribs
Understanding the nutritional breakdown can help you fit these decadent braised beef short ribs into your meal planning. Each serving is packed with protein and rich flavor, making them a satisfying choice. For more information on beef nutrition, you can check out resources like the USDA.
- Calories: 600 kcal
- Fat: 35 g
- Saturated Fat: 15 g
- Protein: 50 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 800 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Braised Short Ribs
One of the best things about making braised beef short ribs is that they’re even better the next day, making them perfect for meal prep. Once your delicious ribs have cooled slightly in their braising liquid, transfer them and the sauce to airtight containers. They’ll keep beautifully in the refrigerator for 3 to 4 days. If you want to store them for longer, freezing is an excellent option; wrap the cooled ribs and sauce well in plastic wrap and then foil, and they’ll be good in the freezer for up to 3 months. When you’re ready to enjoy them again, gently reheat them. I love to do this on the stovetop over low heat, stirring occasionally, or in a 300°F (150°C) oven until warmed through. This ensures your tender braised short ribs are just as delightful as when they were first made. For more tips on food storage, consult resources like the FoodSafety.gov.
Frequently Asked Questions About Braised Short Ribs
What’s the secret to perfect Braised Short Ribs?
The real secret to perfect braised short ribs lies in the combination of a good sear, quality braising liquid (like red wine and beef broth), and patience. Low and slow cooking breaks down the connective tissues, resulting in that melt-in-your-mouth tenderness. Using bone-in ribs also adds immense flavor to the sauce!
Can I make Braised Short Ribs ahead of time?
Absolutely! In fact, I find that braised beef short ribs taste even better the next day as the flavors meld and deepen. Once cooked, let them cool completely in their liquid, then refrigerate. Gently reheat on the stovetop or in the oven until warmed through.
How do I avoid common mistakes with Braised Short Ribs?
A common pitfall is not searing the ribs long enough, which sacrifices flavor. Another is overcrowding the pot when searing or braising, leading to steaming instead of browning. Also, resist the urge to stir too much during braising; let them cook undisturbed to develop that rich sauce.
What are the best braising liquids for short ribs?
While red wine is a classic choice for braised beef short ribs, you can also use beef broth, dark beer, or even a combination. Some people enjoy adding a splash of Worcestershire sauce or soy sauce for extra umami. Experiment to find your favorite flavor profile! For more on braising techniques, check out this guide on braising.
Variations of Braised Short Ribs You Can Try
Once you’ve mastered the classic approach, there are so many exciting ways to customize your braised beef short ribs! Thinking about dietary needs or just craving a different flavor profile? I’ve got you covered. For a lighter yet still incredibly flavorful dish, consider trying oven braised short ribs with a white wine and vegetable broth base instead of red wine. If you’re looking for a quicker method, a slow cooker short ribs recipe can achieve similar tenderness with less active time. For a touch of sweetness and depth, try adding a tablespoon of maple syrup or brown sugar to the braising liquid along with your aromatics. And for an extra savory kick, a dash of soy sauce or tamari can also work wonders in your braised short ribs cooking time.
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Braised Short Ribs: Tender, 3-Hour Meal
- Total Time: 4 hours
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and delicious meal, braised short ribs are tender, fall-off-the-bone meat cooked in a rich, savory sauce. Perfect for a cozy dinner or impressing guests, this recipe is a guaranteed favorite.
Ingredients
- 4 pounds Beef Short Ribs (bone-in, for maximum flavor)
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 2 medium Onions, chopped
- 2 medium Carrots, chopped
- 1 rib Celery, chopped
- 3 cloves Garlic, minced
- 4 sprigs Thyme
- 2 Bay Leaves
- 3 tablespoons Tomato Paste
- 2.5 cups Red Wine
- 2.5 cups Beef Broth
- 1 can (15 ounces) Whole Tomatoes, undrained
- 2 tablespoons Balsamic Vinegar (optional)
- 0.25 cup Chopped Fresh Parsley (for garnish)
Instructions
- Season the beef short ribs generously with kosher salt and black pepper at least 1 hour before cooking.
- Heat olive oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides until caramelized, about 6 minutes per batch. Remove ribs and set aside.
- Reduce heat, add onions, carrots, celery, garlic, thyme, and bay leaves to the pot. Sauté for 5-7 minutes until softened and aromatic.
- Stir in tomato paste and cook for 1 minute more.
- Pour in red wine to deglaze, scraping up browned bits. Reduce by half, about 3-4 minutes.
- Add beef broth, whole tomatoes (with juices), and balsamic vinegar (if using). Bring to a gentle boil.
- Return the short ribs to the pot, ensuring they are submerged in the liquid.
- Cover the Dutch oven and transfer to a preheated oven at 350°F (175°C).
- Braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
- Remove ribs, skim excess fat from the sauce if desired. Serve hot, garnished with fresh parsley, alongside your favorite sides.
Notes
- These braised short ribs can be made ahead; flavors deepen overnight.
- For best results, use bone-in short ribs.
- Don’t skip the browning step; it adds crucial flavor.
- The meat should be fork-tender after 2.5-3 hours of braising.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 1 hour
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 180 mg
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