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Braised Short Ribs

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 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.

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.