Braised Beef Short Ribs Recipe


Indulge in the rich, comforting flavors of tender braised beef short ribs with this easy-to-follow recipe. Perfect for a cozy night in or a special dinner party, these succulent ribs will have your guests coming back for seconds.

Ingredients

  • 4 pounds beef short ribs, bone-in
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 carrots, peeled and diced
  • 4 cloves garlic, minced
  • 1 cup red wine (such as Cabernet Sauvignon or Merlot)
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose flour (optional, for thickening)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the beef short ribs generously with salt and pepper on all sides.
  3. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  4. In batches, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer the seared ribs to a plate and set aside.
  5. In the same pot, add the diced onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes.
  6. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  7. Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
  8. Stir in the beef broth, tomato paste, thyme sprigs, bay leaves, and Worcestershire sauce.
  9. Return the seared short ribs to the pot, nestling them into the liquid.
  10. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
  11. Braise the short ribs in the oven for 3-4 hours, or until the meat is tender and falling off the bone.
  12. If you prefer a thicker sauce, you can optionally make a slurry by mixing 2 tablespoons of flour with 1/4 cup of water. Stir the slurry into the pot during the last 30 minutes of cooking.
  13. Once the short ribs are done, carefully remove them from the pot and transfer them to a serving platter.
  14. Strain the braising liquid through a fine mesh sieve into a separate saucepan, discarding the solids.
  15. Skim off any excess fat from the surface of the braising liquid, then simmer it over medium heat until slightly thickened, about 10-15 minutes.
  16. Taste the sauce and adjust the seasoning with salt and pepper if needed.
  17. Serve the braised beef short ribs hot, drizzled with the reduced sauce, and accompanied by your favorite side dishes.

Enjoy your hearty and delicious braised beef short ribs!

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