Braised beef short ribs are a delicious and comforting dish, perfect for any occasion. The slow cooking process makes the meat incredibly tender, while the rich, savory sauce adds so much flavor. Whether you’re cooking for family or guests, this dish is sure to impress and is easy to pair with mashed potatoes, rice, or seasonal vegetables.
Why We Love This braised beef short ribs
Braised beef short ribs are the epitome of comfort food. This dish combines tender, fall-off-the-bone beef with a rich, savory sauce that’s simply irresistible. Here’s why it’s a favorite in so many kitchens:
- Melt-in-Your-Mouth Tenderness: The slow-cooking process allows the beef short ribs to become incredibly tender, absorbing all the flavors from the aromatics and seasonings.
- Rich, Savory Flavor: Braising allows the beef to cook in its own juices, creating a deep, flavorful sauce that’s perfect for soaking into your favorite side dishes, like mashed potatoes or creamy polenta.
- Versatility: Whether you’re hosting a special dinner or preparing a cozy meal for the family, braised beef short ribs fit the bill. You can easily adjust the flavors with different herbs, spices, and braising liquids to match your preferences.
- Effortlessly Impressive: While the process takes a bit of time, the hands-off cooking style makes it a stress-free dish. The result is a tender, flavorful meal that’s sure to impress anyone at your table.
- Perfect for Leftovers: Braised beef short ribs taste even better the next day! The flavors continue to meld together, making them perfect for meal prep or enjoying leftovers.
This dish is more than just a meal—it’s an experience that brings people together around the table. The tender beef and savory sauce create a comforting, satisfying dish that will quickly become a go-to favorite in your cooking repertoire.
Ingredients for braised beef short ribs
Beef Short Ribs: Bone-in ribs provide the best flavor and moisture.
Olive Oil: Olive oil is used for searing the beef, adding richness.
Onion: Onions add sweetness and savory flavor to the dish.
Garlic: Garlic deepens the flavor of the braising liquid.
Carrots: Carrots add sweetness and balance the beef’s richness.
Celery: Celery adds an earthy flavor to the sauce.
Red Wine: Red wine adds depth and acidity to the dish.
Beef Broth: Beef broth adds rich, meaty flavor to the sauce.
Tomato Paste: Tomato paste thickens the sauce and adds tanginess.
Fresh Rosemary & Thyme: These herbs add aromatic flavors.
Bay Leaves: Bay leaves add subtle herbal notes but are removed before serving.
Salt & Pepper: Salt enhances flavor, and pepper adds a slight heat.
Instructions
Now that you’ve gathered all your ingredients, it’s time to bring everything together and create those melt-in-your-mouth braised beef short ribs. Follow these simple steps for a dish that’s full of rich flavor and tenderness.
Preheat the Oven: Set your oven to 325°F (165°C) to braise the ribs slowly and make them tender.
Sear the Ribs: Heat olive oil in a pot and sear the seasoned ribs for 4-5 minutes per side until golden brown.
Sauté the Aromatics: Remove the ribs and sauté the onion, garlic, carrots, and celery for about 5 minutes until softened.
Deglaze the Pot: Pour in red wine, scraping the pot to release browned bits, and let the wine reduce for 3-4 minutes.
Add the Braising Liquid: Stir in beef broth, tomato paste, and herbs, then return the ribs to the pot and bring to a simmer.
Braise in the Oven: Cover the pot and cook in the oven for 2.5 to 3 hours until the ribs are tender.
Finishing Touches: Remove the ribs, discard the herbs, and simmer the sauce for a thicker consistency if desired.
Pro Tips
To ensure your braised beef short ribs turn out perfect every time, here are some expert tips to take your cooking to the next level:
Sear the Ribs Properly: Don’t rush the searing process. A good, crispy brown crust on the ribs adds depth of flavor to the final dish. Make sure your pot is hot enough, and don’t overcrowd the ribs—sear them in batches if necessary.
Use Bone-In Ribs: Bone-in beef short ribs deliver the best flavor and tenderness. The bones help retain moisture and infuse the meat with even more savory goodness during the braising process.
Low and Slow is Key: Braising requires patience. Don’t be tempted to turn up the heat. The long, slow cook time allows the meat to break down and become wonderfully tender. This is the magic behind fall-off-the-bone ribs!
Let the Ribs Rest: After removing the ribs from the pot, let them rest for a few minutes before serving. This allows the juices to redistribute and ensures a juicy bite every time.
Thicken the Sauce: If you prefer a thicker sauce, simply remove the ribs and let the liquid simmer uncovered on the stovetop for 5-10 minutes. This helps concentrate the flavors and gives you a rich, glossy sauce to pour over the ribs.
Make it Ahead: Braised beef short ribs are even better the next day! If you have time, make the dish a day ahead and let the flavors meld overnight. Simply reheat the ribs gently before serving.
Variations
Braised beef short ribs are incredibly versatile, allowing you to adapt the recipe to suit your taste or experiment with different flavor profiles. Here are some variations to inspire your next braise:
Smoky BBQ Style: For a twist on the classic, try adding smoked paprika or chipotle peppers to the braising liquid. This adds a smoky, spicy kick that pairs perfectly with the tender beef. Finish with a drizzle of your favorite BBQ sauce just before serving.
Mushroom Lover’s Ribs: If you’re a fan of earthy flavors, sauté cremini mushrooms or shiitake mushrooms with the aromatics before adding the liquid. The mushrooms absorb the rich sauce and elevate the dish with their deep, savory taste.
Citrusy Brightness: For a fresh and vibrant twist, add the zest and juice of one orange or lemon to the braising liquid. The citrusy notes brighten up the richness of the beef, offering a lovely contrast to the savory flavors.
Herb Variations: While rosemary and thyme are classic, don’t hesitate to try different herbs like oregano, sage, or parsley to change the flavor profile. Fresh herbs work best, but dried ones can be used as well if you’re in a pinch.
Spicy Kick: If you love heat, add some red pepper flakes or a chopped jalapeño to the braising liquid. This will add a nice warmth without overwhelming the dish.
Feel free to get creative with these variations or use them as inspiration to make the dish your own. Each option brings a new layer of flavor, ensuring your braised beef short ribs will never get boring!
Serving Suggestions for braised beef short ribs
Braised beef short ribs are a hearty and flavorful dish, and pairing them with the right sides can take your meal to the next level.
Mashed Potatoes: Creamy mashed potatoes are a classic pairing with braised beef short ribs. The rich, velvety potatoes soak up the delicious sauce, creating a perfect balance of flavors. For extra indulgence, add a touch of garlic or horseradish to your mash.
Buttery Polenta: If you’re looking for something a bit different, buttery polenta is an excellent option. Its soft, comforting texture pairs beautifully with the tender beef and enhances the overall meal experience.
Roasted Vegetables: Roasted carrots, parsnips, or brussels sprouts bring a slight sweetness and earthy flavor that pairs well with the savory, rich short ribs. Toss them with olive oil, garlic, and fresh herbs for a delicious side dish.
Crusty Bread: A thick slice of crusty bread is perfect for soaking up the braising liquid. Whether it’s a sourdough or a rustic French loaf, the bread adds a satisfying crunch and texture to each bite.
More Beef recipes you will love!
FAQs about braised beef short ribs
How long does it take to braise beef short ribs?
Braising beef short ribs usually takes about 2.5 to 3 hours. The cooking time allows the meat to become fall-off-the-bone tender while absorbing all the rich flavors from the braising liquid. Make sure to check the ribs occasionally during cooking for the perfect texture.
Can I make braised beef short ribs in a slow cooker?
Yes, you can make braised beef short ribs in a slow cooker! Simply sear the ribs first to lock in the flavor, then transfer them to the slow cooker with the braising liquid. Cook on low for 6-8 hours or until the meat is tender and easily falls off the bone.
What is the best cut of beef for braising short ribs?
For braised short ribs, the best cut is typically bone-in beef short ribs. This cut has a rich marbling of fat that helps the meat stay moist and tender during the slow cooking process. You can also use flanken-style ribs, which are cut across the bone into thin strips.
Can I make braised beef short ribs ahead of time?
Absolutely! Braised beef short ribs can be made ahead of time and stored in the refrigerator for up to 3 days. In fact, the flavors develop even more after sitting overnight. To reheat, gently warm the ribs in a covered dish in the oven or on the stove with a little extra braising liquid.
braised beef short ribs
Ingredients
- 4 bone-in beef short ribs about 2-3 pounds
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- 1 cup red wine
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
Preheat the Oven
- Preheat your oven to 325°F (165°C). Braising low and slow is key to achieving tender, fall-off-the-bone short ribs.
Sear the Ribs
- Heat olive oil in a large, heavy-bottomed pot (like a Dutch oven) over medium-high heat. Season the short ribs generously with salt and pepper, then sear them in batches for about 4-5 minutes per side until they are golden brown. This step locks in the flavors and creates a beautiful crust.
Sauté the Aromatics
- Remove the ribs from the pot and set them aside. In the same pot, add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Deglaze the Pot
- Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits (these add incredible flavor to your braising liquid). Let the wine cook down for about 3-4 minutes, reducing slightly.
Add the Braising Liquid
- Stir in the beef broth, tomato paste, and the fresh herbs (rosemary, thyme, and bay leaves). Return the seared short ribs to the pot, nestling them into the braising liquid. Bring everything to a simmer.
Braise in the Oven
- Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Let it cook for about 2.5 to 3 hours, or until the ribs are fork-tender and the meat easily pulls away from the bone.
Finishing Touches
- Once done, remove the short ribs from the pot and set them aside. Discard the bay leaves and herb sprigs. If you prefer a thicker sauce, you can simmer the liquid on the stovetop for a few more minutes to reduce it to your desired consistency.