Braised Short Ribs
These Braised Short Ribs are the ultimate comfort dish — bone-in beef slow-cooked in a rich red wine and beef broth until the meat is fall-off-the-bone tender and the braising liquid reduces into a glossy, deeply savory sauce. Seared to a golden crust, then gently finished in a low oven with aromatics, fresh herbs, and a full bottle of dry red wine, this classic French-inspired braise delivers restaurant-quality results with straightforward home-kitchen technique. Perfect for dinner parties or a cozy weekend meal, and even better made a day ahead.
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
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
For Garnish
- fresh parsley chopped; for serving
Instructions
- 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.
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.
Nutrition
Serving: 1ServingCalories: 680kcalCarbohydrates: 12gProtein: 48gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 165mgSodium: 820mgPotassium: 780mgFiber: 2gSugar: 5gVitamin A: 45IUVitamin C: 8mgCalcium: 6mgIron: 25mg
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