Braised Short Ribs
Fall-off-the-bone tender beef short ribs slowly braised in a rich, savory red wine sauce. This classic comfort food recipe is surprisingly easy to make and perfect for a cozy dinner or impressing guests.
For 4 servings
10 steps. 210 minutes total.
- 1
Preheat oven to 325°F (165°C)
- a.Pat the short ribs completely dry with paper towels. Season them generously on all sides with 1.5 teaspoons of salt and 1 teaspoon of black pepper.
- 2
Place the flour in a shallow dish
- a.Lightly dredge each short rib in the flour, shaking off any excess. This step helps create a beautiful crust and will thicken the sauce later.
- 3
Step 3
- a.In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches to avoid overcrowding, sear the short ribs on all sides until a deep, brown crust forms, about 3-4 minutes per side. Transfer the seared ribs to a plate and set aside.
- 4
Reduce the heat to medium
- a.Add the chopped onion, carrots, and celery (the mirepoix) to the pot. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly caramelized. Scrape up any browned bits from the bottom of the pot.
- 5
Add the minced garlic and cook for 1 minute more until fragrant
- a.Stir in the tomato paste and cook for another 2 minutes, allowing it to darken slightly, which deepens the flavor.
- 6
Pour in the red wine to deglaze the pot
- a.Bring to a simmer, scraping the bottom of the pot to release all the flavorful bits. Let the wine reduce by about half, which should take 3-5 minutes.
- 7
Return the seared short ribs to the pot
- a.Add the beef broth, thyme sprigs, and bay leaves. The liquid should come about three-quarters of the way up the sides of the ribs. Bring the entire mixture to a gentle simmer on the stovetop.
- 8
Cover the pot with a tight-fitting lid and transfer it to the preheated oven
- a.Braise for 3 to 3.5 hours, or until the meat is exceptionally tender and easily pulls away from the bone with a fork.
- 9
Carefully remove the pot from the oven
- a.Gently transfer the short ribs to a serving platter and cover to keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract all the liquid; discard the solids. Skim the fat from the surface of the sauce using a spoon or fat separator.
- 10
Bring the strained sauce to a simmer over medium heat
- a.Let it cook for 5-10 minutes, or until it has thickened to your desired consistency. Taste and adjust seasoning with the remaining 0.5 teaspoon of salt and more pepper if needed. Pour the sauce over the short ribs, garnish with fresh parsley, and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use bone-in, English-cut short ribs. The bone adds immense flavor and collagen to the sauce.
- 2Don't skip searing the meat! This Maillard reaction creates a deep, caramelized flavor base that is essential for the final dish.
- 3This dish is even better the next day. To make ahead, cool completely and refrigerate. The fat will solidify on top, making it very easy to remove before reheating.
- 4Choose a red wine you would enjoy drinking. If you don't like the taste in a glass, you won't like it in your sauce. Cabernet Sauvignon, Merlot, or Zinfandel are great choices.
Adapt it for your goals.
Add Mushrooms
Sauté 8 oz of sliced cremini mushrooms after the mirepoix until browned, then proceed with the recipe for an extra layer of earthy flavor.
Beer BraisedBeer-Braised
Substitute the red wine with a dark, malty beer like a stout or porter for a different, but equally rich, flavor profile.
Add GremolataAdd Gremolata
For a bright, fresh finish, top the finished dish with a simple gremolata made from chopped parsley, lemon zest, and minced garlic.
Herb VariationsHerb Variations
Instead of thyme, try using a few sprigs of fresh rosemary or a combination of both for a more aromatic sauce.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all the essential amino acids necessary for building and repairing muscle tissue, supporting a healthy metabolism.
Rich in Iron and B12
This dish is packed with heme iron and vitamin B12, both crucial for forming red blood cells, preventing anemia, and maintaining energy levels.
Provides Collagen
The slow-cooking process breaks down the connective tissues in the short ribs, releasing gelatin and collagen, which are beneficial for joint, skin, and gut health.
Frequently asked questions
A full-bodied, dry red wine is ideal. Good choices include Cabernet Sauvignon, Merlot, Zinfandel, or a Côtes du Rhône. The key is to use a wine you would enjoy drinking, as its flavor will concentrate in the sauce.