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Pan of Wine Braised Short Ribs on a wooden table from overhead.
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5 from 25 votes

Braised Short Ribs

Braised Short Ribs are a delectable dish made from beef short ribs that are slowly cooked 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!
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Dinner, Main Course
Keyword: Braised Short Ribs
Servings: 6 people
Calories: 1103kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

  • 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

Instructions

  • 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!

Notes

*When covering with aluminum foil (as opposed to a tight-fitting lid), you may need to add 10-15 minutes to the cooking time to reach the 'fall-off-the-bone' tenderness of the beef.

Nutrition

Serving: 1portion | Calories: 1103kcal