Slow Braised Beef Short Ribs (Printable)
Succulent beef ribs slowly braised in red wine and herbs for a tender, flavorful main course.
# What You'll Need:
→ Beef & Marinade
01 - 3.3 lbs bone-in beef short ribs
02 - Salt and freshly ground black pepper to taste
03 - 2 tablespoons olive oil
→ Aromatics & Vegetables
04 - 1 large onion, diced
05 - 2 carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 2 tablespoons tomato paste
→ Liquids & Herbs
09 - 2 cups dry red wine
10 - 2 cups beef stock
11 - 2 bay leaves
12 - 4 sprigs fresh thyme
13 - 2 sprigs fresh rosemary
# Directions:
01 - Set the oven to 325°F to prepare for braising.
02 - Pat the short ribs dry and season them generously with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides in batches, about 3 to 4 minutes per side. Remove and set aside.
04 - Add the diced onion, carrots, and celery to the same pot and cook for 5 to 6 minutes until softened.
05 - Stir in minced garlic and tomato paste, cooking for 2 minutes until fragrant.
06 - Pour in the red wine, scraping the bottom of the pot to release browned bits. Simmer for 5 minutes to reduce slightly.
07 - Return the short ribs to the pot. Add beef stock, bay leaves, thyme, and rosemary. Bring the mixture to a gentle simmer.
08 - Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours until the meat is fork-tender and easily pulls from the bone.
09 - Remove the ribs from the pot. Strain the sauce if desired, skimming off excess fat. Serve the ribs topped with the sauce.
# Expert Advice:
01 -
- The meat becomes so tender it melts on your tongue, and that's when you know you've nailed it—there's real magic in the low and slow cooking.
- That rich, wine-darkened sauce is a flavor bomb that makes everything it touches better, whether you're serving it with mashed potatoes or crusty bread.
- This is the kind of dish that fills your home with an irresistible smell and makes everyone gather in the kitchen asking when dinner will be ready.
02 -
- Don't skip the searing step. I learned this the hard way when I tried to speed things up once, and the ribs came out pale and sad. That browning is where 50% of your flavor comes from, and you can't rush it.
- The meat should practically fall off the bone at the end—if it's still chewy after 3 hours, your oven might run cold or you needed a bit longer. Every oven is different, so trust your instincts and the fork test.
03 -
- If you don't have a Dutch oven, any heavy, oven-safe pot with a lid will work—cast iron, thick stainless steel, even a heavy roasting pan with foil tented on top. What matters is even heat distribution and the ability to transition from stovetop to oven.
- The secret to silky sauce is patience and skimming fat. Let it cool slightly, then skim. Or make it the day before and the fat hardens on top, making it easy to lift off clean.