Braised Short Ribs—a comforting, rich, and flavorful dish that’s perfect for a cozy dinner. Braising short ribs involves slow-cooking them in a flavorful liquid until the meat is incredibly tender and falls off the bone. Here’s how to make them:
Ingredients:
- 4–6 bone-in beef short ribs (about 2.5–3 pounds)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 1 large onion, roughly chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1–2 sprigs of fresh thyme (or 1 tsp dried thyme)
- 2–3 bay leaves
- 2 cups red wine (choose a good, dry wine)
- 2 cups beef broth (low-sodium)
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce (optional for a bit of umami depth)
- 1 teaspoon balsamic vinegar (optional, for brightness)
- 1–2 tablespoons flour (optional, for thickening the sauce)
Instructions:
- Preheat Oven:
- Preheat your oven to 325°F (165°C).
- Season the Short Ribs:
- Pat the short ribs dry with paper towels to remove excess moisture (this helps them brown better).
- Generously season the ribs with salt and pepper on all sides.
- Sear the Short Ribs:
- Heat olive oil in a large, heavy pot or Dutch oven (one with a tight-fitting lid) over medium-high heat.
- Add the short ribs and brown them on all sides, about 4-5 minutes per side. This creates a rich, caramelized exterior.
- Remove the short ribs from the pot and set them aside.
- Cook the Vegetables:
- In the same pot, add the chopped onion, carrots, and celery. Stir occasionally, cooking until the vegetables soften, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Deglaze the Pot:
- Add the tomato paste to the vegetables, stirring to combine. Let it cook for a minute to deepen the flavor.
- Pour in the red wine, scraping up the browned bits from the bottom of the pot (these bits are packed with flavor!). Let the wine cook for about 3-5 minutes to reduce slightly.
- Add Broth and Seasoning:
- Stir in the beef broth, Worcestershire sauce, thyme, and bay leaves. Taste the broth and adjust seasoning with salt and pepper if needed.
- Return the short ribs to the pot, making sure they are mostly submerged in the liquid. If necessary, add a bit more broth or water to cover them.
- Braize the Short Ribs:
- Cover the pot with its lid and transfer it to the preheated oven.
- Braise the short ribs for 2.5–3 hours, or until the meat is fork-tender and falls off the bone easily.
- Finish the Sauce (Optional):
- Once the short ribs are done, remove them from the pot and set them aside, keeping them warm.
- To thicken the sauce, you can remove the bay leaves and thyme stems, then bring the liquid to a simmer on the stovetop. If you’d like to thicken it further, whisk in 1-2 tablespoons of flour or cornstarch (dissolved in a little water) and simmer until it reaches your desired consistency.
- You can also stir in 1 teaspoon of balsamic vinegar for a slight tang and brightness to the sauce.
- Serve:
- Plate the short ribs, spooning some of the rich sauce and vegetables over them.
- Serve with mashed potatoes, polenta, rice, or a simple green vegetable on the side to soak up the delicious braising liquid.
Tips for Success:
- Wine Choice: Opt for a dry, full-bodied red wine, like Cabernet Sauvignon, Merlot, or Zinfandel. The wine adds depth and richness to the sauce.
- Slow Cooking: If you have more time, you can braise the short ribs at a lower temperature (like 300°F) for an extra hour. This gives the meat even more time to become super tender.
- Thickening the Sauce: If you want a thicker sauce, remove the short ribs after braising, then simmer the braising liquid uncovered to reduce it. If you’d like it extra smooth, you can also blend it with an immersion blender.
Braised short ribs are the perfect dish for a cold evening or a special meal. The slow-cooked flavors are rich and comforting, and the tenderness of the meat is just unbeatable.
Would you like suggestions on sides or drinks to pair with these short ribs?
