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Braised Beef Short Ribs

Braised Beef Short Ribs
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Braised Beef Short Ribs are a comforting, flavorful dish featuring tender, fall-off-the-bone meat cooked in a rich, savory braising liquid with red wine, beef broth, fresh herbs, and aromatics. This recipe combines quick preparation with slow cooking to deliver deep, robust flavors and melt-in-your-mouth texture, perfect for any occasion from weeknight dinners to special gatherings.

Ingredients

Scale

Main Ingredients

  • 3–4 pounds well-marbled beef short ribs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 3–4 sprigs fresh thyme
  • 2–3 sprigs fresh rosemary

Instructions

  1. Season and Sear the Ribs: Pat the beef short ribs dry with paper towels and season generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Sear the ribs on all sides until deeply browned, about 3-4 minutes per side. This locks in juices and creates a rich caramelized crust.
  2. Sauté Aromatics: Remove the ribs and set aside. Add diced onion and minced garlic to the same pot and cook over medium heat until softened and fragrant, about 4-5 minutes, scraping up any browned bits stuck to the bottom of the pot for added flavor.
  3. Deglaze with Red Wine: Pour in the red wine and let it simmer for 3-5 minutes until slightly reduced. This loosens any remaining fond and intensifies the flavor of the braising liquid.
  4. Add Broth, Tomato Paste, and Herbs: Stir in the beef broth and tomato paste until combined. Add fresh thyme and rosemary sprigs. Nestle the seared short ribs back into the pot, ensuring they are mostly submerged in the liquid.
  5. Simmer and Braise: Bring the pot to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and let the ribs braise gently for 2 to 2 ½ hours, or until the meat is tender and falling off the bone. Alternatively, transfer the covered pot to a preheated oven at 325°F (160°C) and braise for the same amount of time.
  6. Finish and Serve: Remove the ribs from the pot and set aside. Strain the braising liquid and return it to the pot. Bring to medium-high heat and reduce slightly to thicken, about 5-7 minutes. Pour the sauce over the ribs before serving for maximum flavor impact.

Notes

  • Dry the ribs thoroughly before searing to achieve a perfect crust and enhanced flavor.
  • Cook the ribs low and slow to ensure tender, melt-in-your-mouth meat.
  • Use a heavy-bottomed pot with a tight lid to retain moisture and evenly circulate heat.
  • Deglazing with wine and reducing the sauce intensifies the dish’s flavor layers.
  • Let the ribs rest a few minutes before serving to allow juices to redistribute and deepen flavor.

Nutrition

Keywords: braised beef, short ribs, slow cooked beef, comfort food, hearty dinner, gluten free beef recipe

Find it online: https://recipesemilly.com/braised-beef-short-ribs/