Braised Short Ribs

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Braised short ribs are slow cooked in a savory red wine sauce for tender, succulent meat. Serve with creamy mashed potatoes for the perfect fall or winter meal.

While I love a good quick-cooked dinner, there’s something extra-special about meals that take a bit of extra time, from simmered soups to slow-cooked roasts.

Any kind of braise falls into this category. The aroma that fills the kitchen as it cooks is just mouthwatering! 

Dishes like these braised short ribs are often reserved for restaurant dining, but I promise this recipe is easy to make at home! While the cooking does take some time in the oven, the steps are simple.

Braised short ribs are wonderful for entertaining friends, or for a special family dinner. 

Ingredients for braised short ribs

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Short ribs – You want the thicker English cut ribs, not the flat short ribs. See below for more information on short rib cuts.
• Salt & pepper
• Olive oil
• Garlic
• Onion – White or yellow, not sweet
• Carrots
• Tomato paste
• Red wine
• Beef stock
• Bay leaves
• Thyme

Short rib cuts

You might not be familiar with short ribs, or have only seen them at the store and wondered what to do with them. For this recipe we’re talking about beef short ribs, which are similar to pork spare ribs.

There are actually two main cuts of short ribs, known as the “English cut” or the “flanken cut.” 

English cut short ribs are cut into individual rib bones with the meat attached, or sectioned into 3 or 4 ribs known as a plate.

Flanken cut ribs are cut through the bone to create strips of meat. If you’ve ever had Korean barbecue, you’ve probably come across these ribs. They’re also popular in many other cuisines.

For this recipe, you’ll need about 3 pounds of English cut short ribs.

How to make this recipe

Preheat your oven to 325°F.

Season short ribs on all sides with salt and pepper.

Add olive oil to a 4- or 5-quart Dutch oven and heat over medium high. Once the oil is hot, sear the short ribs on all sides. You will likely need to do this in batches. If you crowd the meat in the pan, it will steam instead of sear. Set the seared ribs on a plate.

Reduce heat to medium and add the onion, scraping the bottom of the pan to release any stuck bits. Cook for 2 minutes, then add the chopped carrot. Continue cooking until the carrot is softened, which will take about 5 minutes. 

Stir in the garlic and cook just until fragrant, then add the tomato paste and stir well to coat the vegetables. 

Add the red wine, beef stock, bay leaves, and thyme. Stir to deglaze the pot. Set the short ribs into the pot, making sure as much of the meat is in the liquid as possible.

Cover the pan and place in the oven. Let cook for 3 hours.

Remove the short ribs from the pot (you can leave the bone intact for serving or remove it) and set on a large plate or serving platter. Tent with foil to keep warm.

Strain the liquid from the pot to remove the solids, then set on the stove over medium heat and simmer until reduced by half. Taste and add salt or pepper as desired.

Serve the short ribs with the sauce over the top, or alongside.

What to serve with short ribs

Braised short ribs are really rich and tender. I love serving them with creamy polenta, garlic mashed potatoes, or even plain egg noodles.

Try something different with sweet corn risotto.

Add a bottle of the same wine you cooked with to enhance the short rib flavors, or add bubbly fun with a red wine spritzer.

Braised short ribs are such a great meal to tuck into on chillier days. You’ll love them!

Braised Short Ribs

Beef short ribs are slow cooked in a red wine sauce for tender, succulent meat.

Author : Megan Myers

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Prep Time 10 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings 4

Calories 692 kcal

Ingredients

  

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• 3 pounds short ribs
• 1 1/2 teaspoons fine sea salt
• 1 1/2 teaspoons ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 1/2 cup chopped carrots
• 3 cloves garlic, minced or pressed
• 2 tablespoons tomato paste
• 750 mL cabernet sauvignon, 1 bottle
• 1 cup beef stock
• 2 bay leaves
• 4 sprigs fresh thyme, or 1 teaspoon dried

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Instructions

• Preheat oven to 325°F.
• Season short ribs all over with salt and pepper and heat oil in a large Dutch oven over medium high. Working in batches, sear short ribs on all sides, then remove to a plate.
• Reduce heat to medium and stir in onion, scraping the bottom of the pot. Cook for 2 minutes, then add carrots and continue to cook for 5 minutes, until carrot is softened. Add the garlic and cook another 30 seconds or so, until fragrant. Stir in tomato paste until well mixed.
• Add red wine, beef stock, bay leaves and thyme, and stir well. Arrange short ribs in pot, making sure as much of the meat is submerged as possible. Cover, place in the oven, and cook for 3 hours.
• Carefully remove short ribs from the pot (if you want to serve with the bone intact), place on a platter and tent with foil.
• Strain the liquid in the pot to remove solids. Set on the stove over medium heat and simmer until reduced by half, adding salt or pepper if needed. Serve short ribs with sauce spooned on top.

Nutrition

Calories: 692 kcalCarbohydrates: 14 gProtein: 50 gFat: 33 gSaturated Fat: 12 gCholesterol: 147 mgSodium: 1229 mgPotassium: 1209 mgFiber: 2 gSugar: 4 gIron: 6 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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