Few meals command a room quite like a pot of Braised Short Ribs coming out of the oven.
That deep, wine-dark sauce coating fall-off-the-bone beef, the smell of herbs and caramelized vegetables drifting through the kitchen, this is the kind of cooking that feels celebratory even on a Tuesday.
This Braised Short Ribs is a classic French-inspired braise that has been a staple of fine-dining menus and home kitchens alike for decades.
Bone-in beef short ribs are slow-cooked low and slow in a rich red wine and beef broth base until the collagen melts and the meat becomes impossibly tender.
The result is a dish that tastes deeply complex but is genuinely forgiving to make. Once everything goes into the pot, the oven does all the hard work.
If you’ve been intimidated by braised meat before, this is the recipe to change that. You don’t need any special skills, just good ingredients, patience, and a reliable Dutch oven.
I learned the value of a long, slow braise while developing my French Onion Beef Short Rib Soup, and this recipe carries that same spirit of coaxing every bit of flavor from the beef.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 3 hours 30 minutes |
| Total Time | 4 hours |
| Servings | 4–6 servings |
| Difficulty Level | Intermediate |
Why You’ll Love This Braised Short Ribs
This recipe delivers restaurant-quality results with home-kitchen effort. The braising liquid transforms into a glossy, deeply savory sauce that you’ll want to pour over absolutely everything.
Short ribs are one of the most flavor-packed cuts of beef you can buy. The combination of fat, bone, and connective tissue breaks down into a sauce that is silky, rich, and complex in a way that leaner cuts simply can’t replicate.
The recipe is almost entirely hands-off. Once your ribs are seared and the liquid goes in, the oven handles the rest, you can go about your evening while dinner practically makes itself.
It’s a make-ahead dream. Braised short ribs actually taste better the next day after the flavors have had time to meld and the fat has been skimmed from the top.
The dish is incredibly versatile for serving. Pile it over creamy mashed potatoes, egg noodles, polenta, or creamy risotto for an unforgettable plate.
- Deep, complex flavor from a red wine and beef broth braise with aromatics
- Fall-off-the-bone tenderness achieved through low-and-slow oven cooking
- Elegant presentation that works equally well for a dinner party or a cozy family meal
- Meal prep friendly — the ribs reheat beautifully and taste even better on day two
- One-pot cooking means minimal cleanup and maximum flavor development
Ingredients
Braised short ribs rely on a fairly short list of key players, but each one matters.
Using a full-bodied dry red wine is essential, it provides both acidity and depth, and that complexity carries through the entire sauce.
- 4–5 lbs (about 2 kg) bone-in beef short ribs, cut into individual portions (about 3–4 inches each)
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons neutral oil (vegetable or canola)
- 1 large yellow onion, roughly chopped
- 2 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 6 garlic cloves, smashed
- 2 tablespoons tomato paste
- 1 bottle (750 ml) dry red wine (Cabernet Sauvignon, Merlot, or Côtes du Rhône recommended)
- 2 cups (480 ml) beef broth
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon all-purpose flour (optional, for thickening)
- Fresh parsley, chopped, for garnish
Read Also: Slow Cooker Beef Stew With Onion Soup Mix
Kitchen Equipment Needed
You don’t need a lot of specialized equipment for this recipe, but the right pot makes a meaningful difference.
A heavy-bottomed Dutch oven is the single most important tool, it distributes heat evenly, retains temperature, and goes seamlessly from stovetop to oven.
- Enameled cast iron Dutch oven (5–7 quart capacity)
- Sharp chef’s knife
- Cutting board
- Tongs
- Wooden spoon or silicone spatula
- Fine mesh strainer
- Paper towels (for patting ribs dry)
- Measuring cups and spoons
- Ladle
- Aluminum foil or lid for the Dutch oven
Recommended Products for This Recipe
I only recommend products I genuinely use and trust in my own kitchen.
These are the items that have consistently made this braised short ribs recipe easier to execute and more impressive in the final result.
1. Le Creuset Enameled Cast Iron Dutch Oven
The Le Creuset Dutch oven is the gold standard for braising, and for good reason.
Its thick enameled walls distribute heat so evenly that your short ribs get a perfect sear on every surface without any hot spots.
The tight-fitting lid traps moisture beautifully, creating the ideal braising environment.
2. OXO Good Grips Fat Separator
After your braise is done, skimming excess fat from the braising liquid is what turns a good sauce into a spectacular one.
A fat separator makes this process fast and foolproof, giving you a clean, glossy sauce without any greasy film.
3. Beef Bone Broth (High Quality)
The quality of your beef broth matters enormously in a simple braise like this.
A rich, gelatinous beef bone broth adds body and depth to the sauce that regular stock simply cannot replicate.
4. Lodge Cast Iron Skillet
If you don’t yet have a Dutch oven, a large cast iron skillet can handle the searing step beautifully.
The high heat retention gives you an excellent crust on the ribs before they go into a separate baking dish for the oven portion.
5. Instant Read Meat Thermometer
While braised short ribs are done when they’re fork-tender rather than at a specific temperature, a thermometer is useful for verifying doneness and monitoring the internal temperature if you’re ever unsure.
You might also enjoy: Beef Tenderloin
Step-by-Step Instructions: How to Make Braised Short Ribs
Step 1: Prep and Season the Short Ribs
- Remove the short ribs from the refrigerator at least 30 minutes before cooking. Bringing them closer to room temperature helps them sear more evenly and cook more consistently.
- Using paper towels, pat every surface of each short rib completely dry. This step is critical — moisture on the surface of the meat will cause steaming instead of searing, and you’ll lose that beautiful brown crust.
- Season all sides of the short ribs generously with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning; this is a large, thick cut of meat that needs more seasoning than you might expect.
- Set the seasoned ribs aside on a plate while you prepare your vegetables and preheat the oven.
- Preheat your oven to 325°F (165°C).
Step 2: Sear the Short Ribs
- Place your Dutch oven on the stovetop over medium-high heat. Allow it to heat for about 2 minutes until it is genuinely hot before adding any oil.
- Add 2 tablespoons of neutral oil to the Dutch oven and let it heat until shimmering and just starting to smoke lightly. This high heat is what creates the Maillard reaction, building the browned crust that gives the final dish so much flavor.
- Working in batches of 2–3 ribs at a time (do not crowd the pan), place the ribs fat-side down first. You should hear an aggressive sizzle the moment they hit the pan — if you don’t, the pan isn’t hot enough.
- Sear each rib for 3–4 minutes per side, turning with tongs, until a deep golden-brown crust forms on all sides. Don’t rush this step and don’t move the ribs around — let them develop their crust undisturbed.
- Transfer the seared ribs to a plate and repeat with the remaining ribs, adding a small splash more oil between batches if needed.
- Once all the ribs are seared, pour off all but about 2 tablespoons of fat from the pot, leaving the browned bits (fond) on the bottom — that’s pure flavor.
Step 3: Sauté the Aromatics
- Reduce the heat to medium. Add the roughly chopped onion, carrots, and celery to the Dutch oven. These form your mirepoix base and will dissolve into the braising liquid, building the sauce’s foundation.
- Cook the vegetables, stirring occasionally, for about 8–10 minutes until softened and beginning to pick up some color at the edges.
- Add the 6 smashed garlic cloves and stir them in. Cook for 1–2 minutes more until the garlic is fragrant.
- Push the vegetables to the sides of the pot and add the 2 tablespoons of tomato paste directly to the center of the pot. Cook the tomato paste, stirring it into the base of the pan, for 2–3 minutes until it darkens from bright red to a deeper brick red. This step caramelizes the tomato paste and removes its raw edge.
- If using flour to thicken the sauce, sprinkle the 1 tablespoon over the vegetable mixture now and stir to combine.
Step 4: Deglaze with Wine
- Increase the heat back to medium-high. Pour the entire bottle of dry red wine into the Dutch oven, using a wooden spoon to scrape up all the browned bits from the bottom of the pot as you pour. Those bits — the fond — carry an enormous amount of flavor.
- Stir in the 1 tablespoon of Worcestershire sauce.
- Allow the wine to come to a boil and let it reduce by roughly half, stirring occasionally. This takes about 10–12 minutes and is an important step — you want to cook off the harsh raw alcohol before the braise begins. The liquid will look quite reduced and will smell deeply of wine and meat.
Step 5: Build the Braising Liquid and Add the Ribs
- Once the wine has reduced by half, pour in the 2 cups of beef broth. Stir to combine everything.
- Add the fresh thyme sprigs, rosemary sprigs, and bay leaves directly to the pot. Tuck them in among the vegetables.
- Nestle the seared short ribs back into the Dutch oven, arranging them meat-side down if possible. They should be partially submerged in the braising liquid — ideally the liquid comes about halfway up the sides of the ribs. If needed, add a small amount of additional beef broth to reach this level.
- Bring the liquid to a simmer on the stovetop over medium heat.
Step 6: Braise in the Oven
- Once the liquid is simmering, cover the Dutch oven tightly with its lid and transfer it carefully to your preheated 325°F (165°C) oven.
- Braise the short ribs undisturbed for 2.5 to 3 hours. The low, consistent oven heat is what slowly breaks down the collagen in the meat into gelatin, creating that luxurious, silky texture. Resist the urge to open the lid frequently — each opening releases steam and slows the process.
- After 2.5 hours, check for doneness by inserting a fork into the thickest part of a short rib. The meat should be completely tender and should pull apart easily with minimal resistance. If the meat feels firm at all, return the pot to the oven for another 30 minutes and check again.
- The ribs are done when the meat is nearly falling off the bone and the braising liquid has reduced and darkened considerably.
Step 7: Rest and Finish the Sauce
- Using tongs, carefully remove the braised short ribs from the pot and set them on a plate or cutting board. Cover loosely with foil to keep warm.
- Pour the braising liquid through a fine mesh strainer into a separate saucepan, pressing on the solids to extract all the liquid. Discard the strained vegetables, herbs, and any bones that have separated from the meat. The strained liquid is now your sauce base.
- If you have time, allow the sauce to sit for 10 minutes and skim any fat that rises to the surface using a spoon or a fat separator. If you’re making this a day ahead, refrigerate the sauce overnight and simply lift the solidified fat cap off the top the next day.
- Place the saucepan over medium-high heat and bring the strained liquid to a boil. Reduce the heat to medium and allow the sauce to simmer for 10–15 minutes, stirring occasionally, until it thickens to a glossy, coating consistency that clings to the back of a spoon. Taste and adjust seasoning with salt and pepper.
- Return the braised ribs to the Dutch oven or serving vessel and ladle the finished sauce generously over the top.
Step 8: Garnish and Serve
- Sprinkle the finished ribs with freshly chopped parsley for a pop of color and a fresh note that balances the richness of the dish.
- Serve immediately over your preferred base — mashed potatoes, polenta, or egg noodles all work beautifully — with extra sauce spooned over the top.
Tips for The Best Braised Short Ribs
The difference between good braised short ribs and exceptional ones comes down to a handful of small but meaningful details.
Follow these and you’ll be rewarded every single time.
- Dry the meat thoroughly before searing. Moisture is the enemy of a good crust. Spend an extra minute patting the ribs dry with paper towels, the sear you get will be dramatically better.
- Don’t skip the sear. Some recipes claim you can skip browning the meat, but searing builds the Maillard reaction and fond that form the base of the sauce’s flavor. It is not optional for the best result.
- Use wine you’d actually drink. You don’t need to use an expensive bottle, but you do need to use something you’d pour into a glass. Avoid labeled “cooking wines”, they contain added salt and additives that can skew the flavor of the sauce.
- Low and slow is non-negotiable. The oven temperature of 325°F is there for a reason. Too hot and the meat will tighten before the collagen has time to break down.
- Make it a day ahead. Braised short ribs are genuinely better the next day. Refrigerating overnight allows the fat to solidify on top (easy to remove), the flavors to deepen, and the meat to absorb more of the sauce.
- Don’t rush the sauce reduction. After straining, give the sauce enough time on the heat to reduce to a glossy, concentrated consistency. This final step is what separates a watery braise from a restaurant-quality plate.
- Season in layers. Season the ribs before searing, taste the braising liquid before it goes in the oven, and taste the finished sauce again before serving.
Read Also: Mulled Wine Beef Stew
Serving Suggestions
Braised short ribs are a rich, deeply flavored dish that pairs best with something starchy and creamy to soak up all that glossy sauce.
The combination of textures and contrasts is what makes the meal feel complete and satisfying.
Keep sides relatively simple, this is a dish where the ribs should be the star. A green vegetable or a crisp salad adds a welcome freshness and cuts through the richness of the braise.
- Serve over garlic mashed potatoes for the most classic and comforting pairing
- Creamy polenta makes an excellent base that soaks up the sauce beautifully
- Buttered egg noodles or pappardelle pasta are wonderful and slightly more casual options
- Herb Roasted Vegetables alongside bring color and a light, earthy complement to the plate
- A simple green salad or sauteed cabbage adds freshness to balance the richness of the braise
- Warm crusty bread is essential for mopping up every last drop of the braising sauce
- Steamed or roasted root vegetables like parsnips, turnips, or celery root work beautifully with the flavor profile of the braise
Variations of Braised Short Ribs
The classic red wine braise is hard to beat, but braised short ribs are a wonderfully versatile base recipe.
Here are some well-loved variations worth exploring once you’ve mastered the original.
- Slow Cooker Short Ribs: Follow all the prep and searing steps, then transfer everything to a slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours. You won’t get the same sauce concentration, but the meat texture is excellent.
- Asian-Braised Short Ribs: Replace the red wine with mirin and sake, swap the beef broth for a soy-ginger base with brown sugar, and finish with sesame oil and scallions. Serve over steamed jasmine rice.
- Guinness-Braised Short Ribs: Substitute half the red wine with one can of Guinness stout for a slightly darker, more bitter-edged sauce with a wonderful malt depth.
- Boneless Short Rib Braise: The same method works with boneless short ribs (also called “flanken” or “chuck short ribs”). Reduce the cook time by about 30 minutes and check for tenderness earlier.
- Pressure Cooker/Instant Pot Short Ribs: Sear the ribs on the sauté setting, add all ingredients, and cook at high pressure for 45–50 minutes with a natural release. The sauce will need additional reduction on the stovetop afterward.
- Short Ribs with Gremolata: Finish the classic braise with a bright gremolata of lemon zest, garlic, and parsley scattered over the top just before serving. The citrus cuts through the fat beautifully.
Another great slow-cooked beef dish to add to your rotation: Slow Cooker Pot Roast
Storage and Reheating
Braised short ribs store and reheat exceptionally well, making them one of the best make-ahead dinner party dishes around.
In fact, the flavor improves noticeably after a day in the fridge.
- Refrigerator: Store leftover short ribs with their braising sauce in an airtight container for up to 4 days. Keep the ribs submerged in the sauce to prevent them from drying out.
- Freezer: Braised short ribs freeze beautifully. Portion into airtight freezer-safe containers with sauce covering the meat, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating on the stovetop: Place the ribs and sauce in a covered saucepan or Dutch oven over low heat. Heat gently for 15–20 minutes, adding a splash of beef broth if the sauce has thickened too much.
- Reheating in the oven: Place the ribs in a baking dish, cover tightly with foil, and reheat at 300°F (150°C) for 20–30 minutes until warmed through. This method is the gentlest and best preserves the texture of the meat.
- Avoiding dry meat: Never reheat short ribs uncovered or over high heat — the meat will dry out quickly. Low and slow reheating is just as important as the original braise.
For more slow-cooked beef inspiration, check out this Beef Stew.
Nutritional Facts
The following nutritional values are estimates based on a 4-serving yield from this recipe.
Individual values will vary depending on the specific cut of short ribs used and the fat content of your braising liquid after skimming.
| Nutrient | Per Serving (approx.) | ||| | Calories | 680 kcal | | Protein | 48 g | | Total Fat | 38 g | | Saturated Fat | 15 g | | Carbohydrates | 12 g | | Fiber | 2 g | | Sugar | 5 g | | Sodium | 820 mg | | Cholesterol | 165 mg | | Iron | 4.5 mg |
Values are estimates only and do not include side dishes.
Read Also: Beef Barley Soup
Health Benefits of Key Ingredients
Braised short ribs aren’t typically thought of as a “health food,” but several of the key ingredients in this recipe carry genuine nutritional benefits worth knowing about.
Beef short ribs are an excellent source of complete protein, zinc, iron, and B vitamins, particularly B12, which supports nerve function and energy production.
The collagen released during the long braise is also increasingly recognized for its benefits to joint, skin, and gut health.
Red wine, used in moderation in cooking, contributes resveratrol and antioxidants from grape skins.
The alcohol cooks off almost entirely during the long braise, leaving behind its complex flavor compounds without the alcohol content.
- Beef: Rich in heme iron (highly bioavailable), zinc, B12, and complete protein essential for muscle maintenance
- Garlic: Contains allicin, which has well-documented antimicrobial and cardiovascular-supportive properties
- Carrots: A significant source of beta-carotene, an antioxidant the body converts to vitamin A
- Celery: Provides vitamin K and antioxidants, and contributes electrolytes like potassium
- Onions: Contain quercetin, a powerful antioxidant with anti-inflammatory properties
- Tomato paste: Concentrated source of lycopene, an antioxidant linked to heart and prostate health
- Fresh herbs (thyme and rosemary): Both contain potent antioxidants, including rosmarinic acid and thymol, which have anti-inflammatory and antimicrobial properties
- Beef broth: Provides collagen, glycine, and amino acids that support joint and gut health, particularly when made from bone broth
FAQs About Braised Short Ribs
1. What type of short ribs should I buy for braising?
For this recipe, you want bone-in beef short ribs cut in the English style, meaning each piece is a single rectangular block of meat on a single bone, typically 2–4 inches long.
These are the most common short ribs found at supermarkets and butchers.
Flanken-style short ribs, which are cut across multiple bones, can also be used but will cook more quickly and have a slightly different texture.
2. Can I make braised short ribs without wine?
You can. Replace the wine with an equal amount of additional beef broth plus 2 tablespoons of balsamic vinegar and 1 tablespoon of soy sauce.
This provides some of the acidity and depth that wine contributes. The sauce won’t be quite as complex, but it will still be delicious.
3. How do I know when the short ribs are done?
The best way to check is with a fork or a small knife. Insert it into the thickest part of the meat, it should slide in and out with virtually no resistance, and the meat should begin to separate naturally along its grain.
A properly braised short rib will also slightly pull back from the bone. If it still feels firm, return it to the oven for another 20–30 minutes.
4. Why are my short ribs tough after braising?
Tough short ribs are almost always a result of not cooking them long enough.
Short ribs are a heavily exercised muscle group with a high amount of connective tissue (collagen), which needs extended time at low temperatures to convert to gelatin.
If your ribs are tough, simply put them back in the oven for another 30–60 minutes. It’s nearly impossible to overcook a braise at 325°F.
5. Can I make braised short ribs ahead of time for a dinner party?
Absolutely, and it’s actually recommended. Prepare the entire recipe up to 2 days in advance and store the ribs in their sauce in the refrigerator.
The flavors deepen significantly overnight. The next day, skim the solidified fat from the surface, then gently reheat the ribs covered in a 300°F oven for 25–30 minutes.
Finish the sauce on the stovetop and serve. Your guests will never know it wasn’t made fresh.
Braised Short Ribs
Ingredients
- 4-5 lbs bone-in beef short ribs about 2 kg; cut into individual English-style portions, approximately 3–4 inches each
- 2 tsp kosher salt plus more to taste
- 1 tsp freshly ground black pepper
- 2 tbsp neutral oil vegetable or canola oil
- 1 large yellow onion roughly chopped
- 2 medium carrots roughly chopped
- 3 stalks celery roughly chopped
- 6 garlic cloves smashed
- 2 tbsp tomato paste
- 750 ml dry red wine 1 standard bottle; Cabernet Sauvignon, Merlot, or Côtes du Rhône recommended
- 2 cups beef broth 480 ml; use high-quality beef bone broth for best results
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp all-purpose flour optional; for thickening the sauce
- fresh parsley chopped; for serving
Equipment
- Enameled Cast Iron Dutch Oven 5–7 quart capacity recommended
- Chef’s knife
- Cutting board
- Tongs
- Wooden spoon or silicone spatula
- Fine-mesh strainer For straining braising liquid into sauce
- Paper towels For patting ribs dry before searing
- Measuring cups and spoons
- Ladle
- Aluminum foil For tenting ribs while resting; or use Dutch oven lid
- Saucepan For reducing the strained braising sauce
- Fat separator (optional) For removing excess fat from braising liquid
Method
- Remove short ribs from the refrigerator 30 minutes before cooking, then pat every surface completely dry with paper towels. Season all sides generously with kosher salt and black pepper, then set aside. Preheat your oven to 325°F (165°C).
- Heat a Dutch oven over medium-high heat for 2 minutes, then add the oil and heat until shimmering. Working in batches of 2–3, sear the ribs fat-side down first for 3–4 minutes per side until a deep golden-brown crust forms on all sides; transfer to a plate and repeat with remaining ribs. Pour off all but 2 tablespoons of fat, leaving the browned fond in the pot.
- Reduce heat to medium and add the onion, carrots, and celery to the pot; cook for 8–10 minutes until softened. Add the garlic and cook 1–2 minutes more, then push vegetables aside, add the tomato paste to the center, and cook for 2–3 minutes until it darkens to a deep brick red. If using flour, sprinkle it over the vegetables and stir to combine.
- Increase heat to medium-high and pour in the entire bottle of red wine, scraping up all the browned bits from the bottom of the pot. Stir in the Worcestershire sauce and let the wine boil and reduce by half, about 10–12 minutes.
- Pour in the beef broth and stir to combine, then add the thyme, rosemary, and bay leaves. Nestle the seared short ribs back into the pot meat-side down, ensuring the liquid comes about halfway up the sides of the ribs. Bring to a simmer over medium heat.
- Cover the Dutch oven tightly and transfer to the preheated 325°F (165°C) oven. Braise undisturbed for 2.5 to 3 hours, until the meat is completely tender and a fork slides in with virtually no resistance; if still firm, return to the oven for another 30 minutes.
- Remove the ribs and set aside loosely tented with foil. Strain the braising liquid through a fine mesh strainer into a saucepan, discarding the solids, then skim excess fat and simmer over medium-high heat for 10–15 minutes until reduced to a glossy, sauce-like consistency. Season to taste with salt and pepper.
- Return the ribs to the Dutch oven or a serving dish and ladle the finished sauce generously over the top. Sprinkle with chopped fresh parsley and serve immediately over mashed potatoes, polenta, or egg noodles.
Nutrition
Notes
- Pat the ribs completely dry before searing — surface moisture prevents browning and you’ll lose the crust that gives the sauce much of its flavor.
- Use a wine you’d actually drink. Avoid labeled “cooking wines” as they contain added salt and additives that alter the sauce’s flavor.
- Don’t skip the sear. Browning the ribs and caramelizing the tomato paste builds the fond (browned bits) that form the backbone of the braising sauce.
- Braised short ribs taste even better the next day. Make them up to 2 days ahead, refrigerate with the sauce, and simply reheat covered at 300°F (150°C) for 25–30 minutes before serving.
- To easily degrease the sauce, refrigerate it overnight after straining. The fat will solidify on top and can be lifted off in one clean layer before reheating.
- If your ribs are still tough after 3 hours, don’t worry — just return them to the oven. Braised short ribs are nearly impossible to overcook at 325°F because the collagen continues converting to gelatin over time.
- No wine? Substitute with an equal volume of additional beef broth plus 2 tablespoons balsamic vinegar and 1 tablespoon soy sauce for depth and acidity.
- Leftover short ribs can be shredded and used in tacos, sandwiches, pasta, or fried rice for incredible next-day meals.
- Freeze braised short ribs submerged in their sauce in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For a slow cooker version, sear the ribs and sauté aromatics as directed, then transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Braised Short Ribs are one of those recipes that rewards patience in the most satisfying way.
You put in a few hours of gentle, mostly hands-off work, and what comes out of the oven is genuinely spectacular.
The glossy sauce, the fall-off-the-bone meat, the deep wine-and-herb fragrance, this is the kind of meal that makes people go quiet at the table for a moment before the compliments start.
If you’ve never made a braise before, this is an outstanding place to start.
The technique is straightforward, the results are impressive, and once you’ve made it once you’ll understand why braised meats have been a cornerstone of cooking across so many cultures for centuries.
Give this Braised Short Ribs Recipe a try and make it your own. Leave a comment below to let me know how it turned out, what you served it with, or any tweaks you made along the way, I love hearing from you.
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