Braised Short Ribs

Get ready for a melt-in-your-mouth experience with Braised Short Ribs—a dish that’s as comforting as it is impressive. These tender, succulent short ribs are cooked low and slow in a rich, flavorful broth, allowing the meat to become fall-off-the-bone tender. The deep, savory flavors of the braising liquid soak into every inch of the meat, creating a dish that’s truly next-level. Whether you’re making it for a special occasion or a cozy family dinner, these braised short ribs will have everyone at the table asking for seconds (and possibly thirds). Trust me, you won’t be able to stop at just one bite!

Why You’ll Love Braised Short Ribs

Flavor-packed: The braising liquid, made with a mix of wine, broth, and aromatics, infuses the short ribs with rich, savory goodness. Every bite is bursting with deep flavors that make this dish totally irresistible.

Tender and juicy: When you braise short ribs low and slow, the meat becomes incredibly tender. It’s almost like the ribs are giving you a hug with every forkful!

One-pot wonder: Everything comes together in one pot, making cleanup a breeze. Plus, you can easily double or triple the recipe to serve a crowd.

Perfect for special occasions: Whether you’re hosting a dinner party, celebrating a holiday, or simply treating yourself to something extra special, braised short ribs are a showstopper.

Impressive yet simple: While this dish sounds fancy, it’s actually pretty simple to make. The braising technique might take time, but the hands-on effort is minimal, and the end result is totally worth it.

Ingredients in Braised Short Ribs

Short Ribs

The star of the show! Bone-in beef short ribs are ideal for braising, as the meat becomes tender and flavorful while the bones infuse the dish with richness.

Olive Oil

For searing the short ribs to get that beautiful golden-brown crust. This step is essential for building flavor right at the start.

Aromatics (Onions, Garlic, Carrots, Celery)

A mix of onions, garlic, carrots, and celery creates the base for the braising liquid. These aromatics will cook down and contribute to a flavorful, savory broth.

Red Wine

A rich, bold red wine—such as Cabernet Sauvignon or Merlot—adds depth and complexity to the braising liquid, helping tenderize the meat while infusing it with a slightly fruity flavor.

Beef Broth

Beef broth or stock creates the bulk of the braising liquid. It complements the wine and helps keep the short ribs moist and juicy as they cook.

Herbs (Thyme, Rosemary, Bay Leaves)

Fresh herbs add a lovely fragrance and flavor to the braising liquid. Thyme, rosemary, and bay leaves are classic choices that work wonderfully with beef.

Tomato Paste

For a touch of umami and richness, tomato paste is added to the braising liquid. It helps deepen the flavor profile and adds a nice velvety texture to the sauce.

Salt & Pepper

Simple seasoning to bring out the natural flavors of the meat and the braising liquid. Don’t forget to taste as you go!

Instructions

Sear the Short Ribs

Heat olive oil in a large, heavy-bottomed pot (such as a Dutch oven) over medium-high heat. Season the short ribs generously with salt and pepper. Once the oil is hot, add the short ribs to the pot and sear them on all sides until they’re deeply golden brown. This usually takes about 3-4 minutes per side. Once seared, remove the short ribs from the pot and set them aside.

Sauté the Aromatics

In the same pot, add the onions, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften. Add the garlic and sauté for another minute, just until fragrant.

Add the Wine and Tomato Paste

Stir in the tomato paste and cook for another 2 minutes, allowing it to darken slightly. Then, pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes, allowing it to reduce slightly.

Add the Broth and Herbs

Pour in the beef broth and add the thyme, rosemary, and bay leaves. Stir everything together, then bring the mixture to a simmer.

Return the Short Ribs to the Pot

Once the braising liquid is simmering, return the seared short ribs to the pot, making sure they’re submerged in the liquid. If necessary, add a little more broth to cover the ribs. Bring the pot to a simmer, then cover with a lid and transfer to a preheated oven.

Braise the Ribs

Braise the short ribs in the oven at 325°F (160°C) for 2.5 to 3 hours, or until the meat is incredibly tender and pulls away from the bone easily.

Finish the Sauce

Once the ribs are tender, remove them from the pot and set aside. Remove the herbs, then bring the braising liquid to a boil over medium-high heat. Let the sauce reduce for about 10 minutes, until it thickens slightly and becomes rich and flavorful.

Serve and Enjoy

Serve the short ribs with the sauce spooned over the top. They’re fantastic on their own, but they also pair wonderfully with mashed potatoes, creamy polenta, or roasted vegetables to soak up all that amazing sauce.

Nutrition Facts

Servings: 4
Calories per serving: ~600-700 calories (depending on portion size and sides)

Preparation Time

Prep Time: 20 minutes
Cook Time: 2.5–3 hours
Total Time: 3 hours

How to Serve Braised Short Ribs

With Creamy Mashed Potatoes: Braised short ribs are incredible when served over mashed potatoes. The creamy potatoes absorb the savory sauce, creating the perfect bite.

Over Polenta: If you’re feeling adventurous, serve the short ribs over creamy polenta for a rich, decadent twist.

With Roasted Vegetables: Pair the short ribs with roasted root vegetables like carrots, parsnips, or potatoes. They add a hearty, earthy element to the meal.

With a Side Salad: To balance out the richness, a simple arugula or mixed greens salad with a light vinaigrette is the perfect refreshing contrast.

Additional Tips

For Extra Tenderness: If you have the time, braise the ribs the day before and let them sit in the braising liquid overnight. This allows the flavors to develop even more and makes reheating a breeze.

Flavor Boost: If you want to add even more flavor to the braising liquid, toss in a couple of tablespoons of Worcestershire sauce or a dash of balsamic vinegar.

No Wine? No Problem! If you don’t have red wine, you can substitute with extra beef broth and a splash of vinegar to mimic the acidity that wine adds.

Slow Cooker Option: You can also braise the short ribs in a slow cooker. After searing the ribs and sautéing the aromatics, transfer everything to the slow cooker and cook on low for 6-8 hours or until tender.

FAQ Section

Q1: Can I make braised short ribs ahead of time?
A1: Yes! Braised short ribs can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors actually develop even more after a day or two. Just reheat gently on the stovetop or in the oven.

Q2: Can I use boneless short ribs?
A2: While bone-in short ribs are preferred for braising because they add extra flavor, boneless short ribs will work too. Just reduce the cooking time slightly, as they cook faster.

Q3: What should I do if I don’t have a Dutch oven?
A3: No worries! You can use any heavy-bottomed oven-safe pot or a large roasting pan with a lid. Just make sure it’s oven-safe and large enough to hold the short ribs comfortably.

Q4: Can I freeze braised short ribs?
A4: Yes, you can freeze braised short ribs. Let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat slowly in the oven when ready to enjoy.

Q5: How do I store leftover braised short ribs?
A5: Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. You can also store the braising liquid separately for extra flavor.

Q6: Can I make the sauce thicker?
A6: If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and whisk it into the sauce. Bring it to a boil and simmer until it thickens.

Q7: Can I substitute the red wine?
A7: If you don’t want to use wine, you can substitute with additional beef broth and a splash of balsamic vinegar to give the sauce a rich, tangy flavor.

Q8: Can I add vegetables to the braising liquid?
A8: Absolutely! Feel free to add more vegetables like mushrooms, potatoes, or parsnips to the braising liquid. They’ll soak up the flavors and become tender alongside the short ribs.

Q9: Is there a way to speed up the braising process?
A9: Braising is all about slow cooking to develop flavor, but if you’re in a hurry, you can cook the short ribs on the stovetop at a simmer (covered) for about 2 hours, checking to ensure the meat is tender.

Q10: What sides go well with braised short ribs?
A10: Braised short ribs pair wonderfully with mashed potatoes, creamy polenta, roasted vegetables, and a light salad to balance out the richness.

Conclusion

Braised Short Ribs are the ultimate comfort food, delivering rich, savory flavors with tender, melt-in-your-mouth meat. Perfect for a special occasion or a cozy family dinner, this dish will impress your guests and

satisfy your cravings for something indulgent. Whether you’re serving them with mashed potatoes, creamy polenta, or a fresh salad, these short ribs are sure to become a new favorite in your recipe rotation. Happy cooking!

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