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Braised Short Ribs

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These fall-off-the-bone beef short ribs are slow-braised until tender, resulting in deeply flavored meat and a glossy sauce perfect for family dinners or special occasions.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2-4 pounds beef short ribs (English-cut or flanken) About 4-8 ribs depending on size
  • 2 tablespoons olive oil For browning the ribs
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup beef broth Low-sodium if you plan to salt generously later
  • 1 cup dry red wine Cabernet, merlot, or pinot noir (or sub extra broth if avoiding alcohol)
  • 1 tablespoon tomato paste Adds body to the sauce
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Method
 

Preparation
  1. Preheat the oven to 300°F (150°C). Position a rack in the middle.
  2. Pat the short ribs dry and season all over with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Add the ribs in a single layer and brown on all sides, about 3-4 minutes per side. Transfer browned ribs to a plate.
  4. Lower the heat to medium and add the chopped onion to the pot. Cook until translucent, about 5-7 minutes. Stir in the minced garlic and sauté for another 30-60 seconds.
Cooking
  1. Stir in the tomato paste and let cook for a minute. Pour in the red wine to deglaze the pot and let simmer for 1-2 minutes.
  2. Add the beef broth, thyme, and rosemary. Bring the liquid to a gentle simmer.
  3. Return the short ribs to the pot, cover, and braise in the oven for about 3 hours, or until the meat is fork-tender.
  4. Once done, remove the ribs, skim excess fat from the sauce, and reduce the braising liquid over medium-high heat, if desired.
  5. Serve the ribs hot with the sauce spooned over them.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 12gSodium: 600mgSugar: 3g

Notes

This recipe is great for family meals or dinner parties, offering rich flavors with minimal effort. You can substitute the wine for beef broth with balsamic vinegar for a non-alcoholic version.
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