Braised Short Ribs are a delectable dish made from beef short ribs that are slowly cooked in the oven in a flavorful liquid until they become tender and succulent. It is not only delicious and the definition of comfort food, but it is also a one-pot meal! Serve them over a plate of mashed potatoes to satisfy even your hungriest eaters! I also have Beef Short Ribs and Gravy you will love!
Ingredients & Substitutions
Beef Short Ribs: Braising beef short ribs is a fantastic choice due to the connective tissue and marbling that break down, making the meat tender. In this cooking method, start by searing the meat for enhanced flavor. Then, let it slowly cook in a liquid to achieve a rich and melt-in-your-mouth texture. For this recipe, I used 4 pounds of short ribs.
Vegetables: I added onions, carrots, celery, and garlic to the braising liquid, which adds texture and flavor.
Red Wine: Look for a dry red wine to add to the braising liquid. Some options are Cabernet Sauvignon, Merlot, or Pinot Noir, just to name a few. I like to use a wine I enjoy drinking since the flavors will concentrate during the cooking process. If you prefer to not use wine, substitute beef broth or beef stock.
Beef Broth: Beef broth is an important component in a braised short ribs recipe, contributing to the flavor, tenderness, aroma, and overall deliciousness of the final dish. You could also use beef stock if you have that on hand.
Herbs: Fresh thyme and fresh rosemary are added to the liquid enhancing the overall fragrance and taste. If using dried herbs, use about a third of the amount as fresh (about 2/3 teaspoon to start in this recipe).
How To Choose Short Ribs
When buying short ribs, which could also be labeled beef chuck short ribs or arm short ribs, look for well-marbled cuts of beef. Choose bone-in cuts of meat without a whole lot of fat on the surface. The thickest fat on the surface may need to be trimmed before cooking. (But fat is needed for flavor and juiciness.) For the best results when braising, use English-style cut short ribs. This is when the meat is separated from one another along the bone. However, flanken-style short ribs (thinly cut across the bones) would also work in this recipe.
Can I Make Braised Short Ribs With A Dutch Oven?
Yes, you can make braised short ribs with a Dutch oven as well. However, this recipe is made for ease using any oven-safe roasting pan or skillet and covering with aluminum foil. It’s that good, I want everyone to be able to make them, even without a specific pot. When cooking the short ribs covered in aluminum foil, you may need to add 10-15 more minutes to the cooking time to reach the level of tenderness when compared to using a Dutch oven that has a tight-fitting lid.
How To Store Braised Short Ribs
There are a couple of ways you can store braised short ribs, in the refrigerator or freezer for longer storage.
To Refrigerate: First, let the short ribs cool completely. Then, store them in an airtight container in the refrigerator. They will last up to 3-4 days. Reheat the short ribs in the microwave or in a pot on the stovetop.
To Freeze: After they have cooled, store the short ribs in a freezer-safe bag or container. They can be frozen for up to 2-3 months. When ready to reheat, first, let them thaw in the refrigerator overnight.
Braised Short Ribs
- 8 beef short ribs, about 4 pounds
- ½ cup (62.5 g) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, chopped (about 1 ½ cups)
- 2 large carrots, cut into 1-inch pieces (about 1 ½ cups)
- 2 ribs celery, diced (about ½ cup)
- 1 tablespoon tomato paste
- 2 tablespoons garlic, minced
- 2 cups dry red wine, like Cabernet Sauvignon or Pinot Noir
- 2 cups (480 g) beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- parsley, chopped for garnish
- Preheat oven to 350°F.
- In a shallow bowl, combine flour, salt and pepper. Working one at a time, dredge each short rib in the flour mixture. Shake off the excess and set aside.
- To a large, oven-safe skillet over medium-high heat, add oil. Once hot, sear the ribs on each side, working in batches to avoid overcrowding. Set aside.
- Reduce heat to medium. Add onions, carrots, and celery. Cook until softened (3-5 minutes). Add tomato paste and garlic. Cook for 1 more minute.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits stuck to the pan.
- Pour in the beef broth and bring the mixture to a simmer.
- Place the seared short ribs back into the skillet, ensuring they are partially submerged in the liquid. Add thyme and rosemary.
- Cover the skillet with aluminum foil and transfer it to the preheated oven. Allow the short ribs to braise for 2 ½ to 3 hours*, or until the meat is fork-tender and starting to fall off the bone.
- Serve the beef ribs over mashed potatoes, and drizzle with the sauce from the pan. Garnish with parsley. Enjoy!
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What the Test Kitchen had to say about this recipe:
These short ribs are so delicious! The meat is so tender and full of flavor. I love tender and flavorful veggies too!
I am now a huge fan of braised short ribs! We have tested a couple of recipes, and both are extremely flavorful! I cannot believe how tender the beef gets from this method. I can't wait to try both at home!
This is exactly what I'm looking for in short ribs! It's mouthwatering and has a deep flavor from the wine. The meat practically falls off the bone. This is going on my list of things to make at home!
Delicious tender braised short ribs with so much flavor, and they just fall off the bone! Must try!