Beef Short Ribs Recipe

The aroma alone is enough to transport you to a cozy, fireside dinner, even if you’re just in your kitchen on a Tuesday night. Braised short ribs. Just saying the words conjures images of tender, fall-off-the-bone beef, rich, deeply flavorful sauce, and an overall sense of culinary indulgence. This recipe, in particular, has become a staple in our home, and for good reason. The first time I made it, the reaction around the dinner table was nothing short of ecstatic. My usually picky kids devoured them, my husband declared them “restaurant quality,” and honestly, I felt a little like a kitchen wizard. The meat is unbelievably tender, the sauce is complex and savory, and the whole process, while requiring some time, is surprisingly hands-off. It’s the kind of dish that makes you feel like you’ve truly accomplished something special, and the leftovers (if there are any!) are just as delicious the next day. If you’re looking for a dish to impress, to comfort, and to truly savor, look no further than these braised short ribs. They are, quite simply, perfection on a plate.

Ingredients

To create truly exceptional braised short ribs, the quality of your ingredients matters. While some substitutions are possible, sticking to the list below will yield the most flavorful and tender results. Let’s break down each component and discuss why it’s important and any potential alternatives.

• 3 lbs Bone-in Beef Short Ribs: The star of the show! When choosing short ribs, look for meaty pieces with good marbling. Marbling refers to the streaks of fat within the muscle, and this fat is crucial for flavor and tenderness as it renders down during the braising process. Bone-in short ribs are preferred over boneless because the bone marrow adds richness and depth to the braising liquid. You can find short ribs labeled as English cut or flanken cut. English cut are thicker, meatier pieces cut across the bone, while flanken cut are thinner, sliced across the bone. For braising, English cut are generally recommended as they hold their shape better and are meatier. If you absolutely cannot find bone-in, boneless short ribs can be used, but the flavor will be slightly less intense. Look for short ribs that are about 2-3 inches thick for optimal braising.
• 2 tablespoons Olive Oil: Olive oil is used for searing the short ribs and sautéing the vegetables. It has a good flavor that complements beef and can withstand high heat. Extra virgin olive oil is a good choice, but regular olive oil will also work. If you don’t have olive oil, other high-heat cooking oils like avocado oil, canola oil, or grapeseed oil can be substituted. Butter can also be used for searing, but it has a lower smoke point and may burn at high heat, so be mindful of the temperature.
• 1 large Yellow Onion, chopped: Onion forms the aromatic base of the braising liquid and adds sweetness and depth of flavor as it caramelizes during cooking. Yellow onions are a good all-purpose choice for braising. You can also use white onions or even shallots for a slightly milder flavor. Make sure to chop the onion into roughly uniform pieces so they cook evenly.
• 2 Carrots, chopped: Carrots add sweetness and earthy notes to the braise. They also contribute to the overall richness and body of the sauce. Peel the carrots before chopping them into roughly 1/2-inch thick rounds or dice them. If you don’t have carrots, celery can be used as a substitute, although it will impart a different, more savory flavor profile.
• 2 Celery stalks, chopped: Celery, like onion and carrots, is a classic aromatic vegetable that adds savory and slightly peppery notes to the braise. It balances out the sweetness of the carrots and onions and contributes to the complexity of the flavor. Chop the celery stalks into roughly 1/2-inch thick pieces.
• 4 cloves Garlic, minced: Garlic is a crucial flavor enhancer in braised dishes. It adds pungent, savory, and slightly sweet notes. Freshly minced garlic is always preferred for the best flavor. If you don’t have fresh garlic, you can use garlic powder, but the flavor will be less pronounced. About 1/2 teaspoon of garlic powder is roughly equivalent to one clove of fresh garlic.
• 1 tablespoon Tomato Paste: Tomato paste adds concentrated tomato flavor, acidity, and richness to the braising liquid. It also helps to deepen the color of the sauce. A good quality tomato paste will make a noticeable difference. If you don’t have tomato paste, you can use a few tablespoons of ketchup in a pinch, but it will add sweetness and less concentrated tomato flavor.
• 1 cup Dry Red Wine: Red wine is a key ingredient in braised short ribs, contributing acidity, tannins, and complex flavor notes. Dry red wines like Cabernet Sauvignon, Merlot, Pinot Noir, or Chianti are excellent choices. The alcohol in the wine will cook off during the braising process, leaving behind its flavor compounds. If you prefer not to use alcohol, you can substitute with beef broth, but the flavor will be less complex. If using beef broth as a substitute, you might want to add a tablespoon of red wine vinegar or balsamic vinegar to mimic some of the acidity from the wine.
• 4 cups Beef Broth: Beef broth forms the base of the braising liquid and adds savory, beefy flavor. Low-sodium beef broth is recommended so you can control the salt level of the dish. You can also use homemade beef broth for even richer flavor. Chicken broth or vegetable broth can be used as substitutes in a pinch, but beef broth will provide the most authentic flavor.
• 2 sprigs Fresh Rosemary: Fresh rosemary adds a fragrant, piney, and slightly peppery aroma and flavor to the braise. Rosemary pairs beautifully with beef and adds a touch of herbaceousness. If you don’t have fresh rosemary, you can use 1 teaspoon of dried rosemary. Other herbs that pair well with beef and can be used as substitutes or additions include thyme, bay leaves, and oregano.
• 2 sprigs Fresh Thyme: Fresh thyme, similar to rosemary, adds an earthy, slightly lemony, and savory aroma and flavor to the braise. It complements the beef and other vegetables and herbs beautifully. If you don’t have fresh thyme, you can use 1 teaspoon of dried thyme.
• 1 Bay Leaf: Bay leaf is a subtle but important aromatic that adds a slightly floral, tea-like, and savory depth to the braising liquid. It is best used whole and removed before serving. Dried bay leaves are readily available and work well.
• Salt and freshly ground Black Pepper: Salt and pepper are essential seasonings for any dish. Salt enhances the flavors of all the other ingredients, and pepper adds a touch of spice and complexity. Kosher salt or sea salt are preferred for cooking. Freshly ground black pepper is always better than pre-ground pepper as it has a more vibrant flavor.
• All-Purpose Flour (for dredging, optional): A small amount of all-purpose flour can be used to dredge the short ribs before searing. This helps to create a better crust on the meat and slightly thickens the braising liquid. However, this step is optional and the recipe works perfectly well without dredging the short ribs in flour. If you are gluten-free, you can use gluten-free all-purpose flour or simply skip this step.

Instructions

Braised short ribs are a testament to the magic of slow cooking. While the process involves a few steps, each one contributes to the final symphony of flavors and textures. Follow these detailed instructions for perfectly tender and delicious braised short ribs.

1. Prepare the Short Ribs: Begin by patting the short ribs dry with paper towels. This is a crucial step as it helps the meat to sear properly and develop a beautiful brown crust. Moisture on the surface of the meat will prevent it from browning effectively and instead, it will steam. Season the short ribs generously on all sides with salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s essential for flavor. If you are choosing to dredge the short ribs in flour (optional), lightly dust them with all-purpose flour at this stage, shaking off any excess. This thin coating of flour will contribute to browning and help thicken the sauce later.
2. Sear the Short Ribs: Heat the olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. You want the pot to be hot enough to create a good sear quickly. Once the oil is shimmering and hot, carefully add the short ribs to the pot, working in batches if necessary to avoid overcrowding. Overcrowding the pot will lower the temperature and cause the meat to steam instead of sear. Sear the short ribs on all sides until they are deeply browned, about 3-4 minutes per side. A good sear is critical for developing rich, complex flavors in the braise. Remove the seared short ribs from the pot and set them aside.
3. Sauté the Vegetables: Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Sauté the vegetables, stirring occasionally, until they are softened and slightly caramelized, about 8-10 minutes. As the vegetables cook, they will release their natural sugars and flavors, adding depth to the braising liquid. Scrape up any browned bits from the bottom of the pot while sautéing the vegetables; these flavorful bits, called fond, will enrich the sauce. Add the minced garlic and tomato paste to the pot and cook for another minute, stirring constantly, until fragrant. Cooking the tomato paste briefly helps to caramelize it and deepen its flavor.
4. Deglaze the Pot: Pour in the dry red wine and bring it to a simmer, scraping up any remaining browned bits from the bottom of the pot. This process, called deglazing, is essential for capturing all the flavorful fond that has accumulated in the pot. Simmer the wine for a few minutes, allowing it to reduce slightly and concentrate its flavor. This step also helps to cook off some of the alcohol from the wine.
5. Add Broth and Aromatics: Pour in the beef broth, add the rosemary sprigs, thyme sprigs, and bay leaf to the pot. Stir to combine all the ingredients. Bring the liquid to a simmer.
6. Braise the Short Ribs: Return the seared short ribs to the pot, nestling them into the braising liquid. The liquid should come about halfway up the sides of the short ribs; if necessary, add a little more beef broth to reach this level. Bring the liquid back to a gentle simmer. Cover the Dutch oven tightly with a lid.
7. Braise in the Oven (or on the Stovetop): Transfer the Dutch oven to a preheated oven at 325°F (160°C) and braise for 3-4 hours, or until the short ribs are fork-tender and easily fall off the bone. Alternatively, you can braise the short ribs on the stovetop over very low heat for the same amount of time. If braising on the stovetop, ensure the heat is low enough that the liquid is just barely simmering, not boiling. Check the short ribs occasionally during braising. If the liquid level gets too low, add a little more beef broth or water to prevent the short ribs from drying out.
8. Shred and Thicken Sauce (Optional): Once the short ribs are fork-tender, carefully remove them from the Dutch oven and set them aside on a plate. If you prefer shredded short ribs, you can shred the meat at this point using two forks. Skim off any excess fat from the surface of the braising liquid in the Dutch oven. If you want a thicker sauce, you can either reduce the braising liquid by simmering it over medium-high heat for about 10-15 minutes, or you can make a slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisking it into the simmering sauce. Cook for a few minutes until the sauce thickens to your desired consistency.
9. Return Short Ribs to Sauce and Serve: Return the short ribs (shredded or whole) to the pot with the sauce and gently reheat them if necessary. Remove the rosemary sprigs, thyme sprigs, and bay leaf from the sauce before serving. Taste the sauce and adjust seasoning with salt and pepper if needed. Serve the braised short ribs hot, spooning the flavorful sauce generously over the meat.

Nutrition Facts

(Estimated, per serving. Nutritional values can vary based on specific ingredients and portion sizes.)

• Servings: 6
• Calories per Serving: Approximately 650-750 calories

Please Note: This is an estimated nutritional breakdown and should be used as a general guide only. The exact calorie count and nutritional values will depend on factors such as the cut of short ribs used (fat content), the amount of oil used, the type of red wine, and serving sizes. For more precise nutritional information, you can use online nutritional calculators and input the specific ingredients and quantities you used in the recipe. Braised short ribs are a rich and hearty dish, primarily due to the beef itself and the braising process which tenderizes and flavors the meat with fat and rich liquids. They are a good source of protein and iron, but also contain a significant amount of fat and sodium. Enjoy in moderation as part of a balanced diet.

Preparation Time

• Prep Time: 30 minutes (chopping vegetables, searing meat)
• Cook Time: 3-4 hours (braising in the oven or on the stovetop)
• Total Time: Approximately 3 hours 30 minutes to 4 hours 30 minutes

Important Note on Cook Time: The braising time for short ribs can vary depending on the size and cut of the ribs, the oven temperature, and the desired level of tenderness. It’s crucial to check for doneness using a fork. The short ribs are ready when they are easily pierced with a fork and the meat is falling off the bone. If the short ribs are still tough after 3 hours, continue braising them for another 30-60 minutes, checking for tenderness every 30 minutes. Low and slow cooking is key for tender braised short ribs. Rushing the braising process will result in tougher, less flavorful meat. Plan accordingly and allow ample time for the short ribs to braise properly.

How to Serve

Braised short ribs are incredibly versatile and can be paired with a variety of sides to create a complete and satisfying meal. The rich, savory sauce begs to be soaked up by something starchy and comforting. Here are some delicious serving suggestions:

• Classic Pairings:
  • Creamy Mashed Potatoes: The ultimate comfort food pairing! The richness of the mashed potatoes complements the braised short ribs beautifully and soaks up all that delicious sauce.
  • Polenta: Creamy polenta is another excellent starchy base that absorbs the sauce wonderfully. Consider adding Parmesan cheese or herbs to the polenta for extra flavor.
  • Risotto: A rich and flavorful risotto, such as mushroom risotto or Parmesan risotto, makes a luxurious accompaniment to braised short ribs.
  • Egg Noodles or Pappardelle: Wide egg noodles or pappardelle pasta tossed with butter or olive oil are perfect for twirling and soaking up the braising sauce.
• Vegetable Sides:
  • Roasted Root Vegetables: Roasted carrots, parsnips, potatoes, or sweet potatoes provide a sweet and earthy counterpoint to the richness of the short ribs.
  • Green Beans Almondine: Crisp-tender green beans with toasted almonds offer a light and fresh contrast.
  • Sautéed Spinach or Kale: Simple sautéed spinach or kale with garlic provides a healthy and slightly bitter green element.
  • Broccoli or Asparagus: Roasted or steamed broccoli or asparagus adds a touch of freshness and color to the plate.
• Garnishes:
  • Fresh Parsley or Chives: A sprinkle of freshly chopped parsley or chives adds a pop of color and freshness.
  • Gremolata: A vibrant gremolata made with lemon zest, parsley, and garlic brightens up the richness of the dish.
  • Horseradish Cream: A dollop of horseradish cream or sour cream with horseradish adds a creamy and slightly spicy element.
  • Red Wine Reduction: For an extra touch of elegance, reduce some of the braising liquid further and drizzle it over the short ribs as a concentrated sauce.
• Wine Pairing:
  • The same Red Wine used for Braising: Serving the same red wine you used in the braise is always a safe and delicious bet.
  • Cabernet Sauvignon, Merlot, or Bordeaux Blends: These full-bodied red wines complement the richness of the short ribs.
  • Pinot Noir or Burgundy: For a lighter red wine pairing, choose a Pinot Noir or Burgundy.

Additional Tips for Perfect Braised Short Ribs

Achieving braised short rib perfection is within reach with a few key tips and tricks. These additional pointers will help you elevate your dish from good to truly outstanding.

1. Don’t Skip the Sear: Searing the short ribs is not just about aesthetics; it’s crucial for flavor development. The Maillard reaction, which occurs when meat browns at high heat, creates hundreds of complex flavor compounds that enhance the overall taste of the braise. A deep, rich sear translates to a deeper, richer sauce. Make sure your pan is hot and don’t overcrowd it; sear in batches if necessary to ensure proper browning.
2. Use Quality Ingredients: As mentioned earlier, the quality of your ingredients significantly impacts the final dish. Opt for good quality bone-in short ribs with ample marbling. Use a good dry red wine that you would enjoy drinking. Fresh herbs and good quality beef broth will also contribute to a more flavorful braise.
3. Braise Low and Slow: Patience is key when braising short ribs. Low and slow cooking is essential for breaking down the tough connective tissue in the meat and transforming it into melt-in-your-mouth tenderness. Resist the urge to rush the braising process by increasing the heat. Low and slow ensures that the meat becomes incredibly tender and absorbs all the flavors of the braising liquid.
4. Skim the Fat (Optional but Recommended): Braising short ribs can release a significant amount of fat into the braising liquid. While some fat is desirable for flavor, too much can make the sauce greasy. Skimming off excess fat from the surface of the braising liquid after braising (and before reducing the sauce) will result in a cleaner and more refined sauce. You can use a spoon or a fat separator to easily remove the excess fat.
5. Rest the Short Ribs (Briefly): While not strictly necessary for braised short ribs in the same way as a steak, allowing the short ribs to rest briefly after braising and before shredding or serving can help them retain their juices and become even more tender. Simply remove them from the braising liquid and let them rest on a plate, loosely tented with foil, for about 10-15 minutes before proceeding with the recipe.

FAQ Section

Got questions about braising short ribs? You’re not alone! Here are some frequently asked questions to help you navigate the process and achieve braising success.

Q1: Can I make braised short ribs ahead of time?
A: Absolutely! Braised short ribs are actually a fantastic make-ahead dish. In fact, they often taste even better the next day as the flavors have had more time to meld and deepen. You can braise the short ribs completely and then store them in the braising liquid in the refrigerator for up to 2-3 days. When ready to serve, simply reheat them gently on the stovetop or in the oven until heated through. Skim off any solidified fat from the surface before reheating.

Q2: What if I don’t have red wine? Can I still make braised short ribs?
A: Yes, you can still make braised short ribs without red wine, although the flavor profile will be slightly different. You can substitute the red wine with beef broth. To compensate for the acidity and complexity that red wine provides, you can add a tablespoon or two of red wine vinegar or balsamic vinegar to the braising liquid. This will help to add some depth and balance to the flavors.

Q3: My braised short ribs are tough, not tender. What did I do wrong?
A: Tough braised short ribs are usually a sign that they haven’t been braised for long enough or at a low enough temperature. Braising is a slow cooking method that requires time and gentle heat to break down the tough connective tissue in the meat. If your short ribs are still tough after the recommended braising time, simply continue braising them for another 30-60 minutes, or even longer, checking for tenderness every 30 minutes. Make sure the oven temperature is not too high and that the braising liquid is simmering gently, not boiling vigorously.

Q4: Can I use a slow cooker or Instant Pot to make braised short ribs?
A: Yes, you can adapt this recipe for both a slow cooker and an Instant Pot. For a slow cooker, sear the short ribs and sauté the vegetables as instructed in steps 1-3. Then, transfer everything to the slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or on high for 3-4 hours, or until the short ribs are fork-tender. For an Instant Pot, use the sauté function to sear the short ribs and sauté the vegetables. Then, add the remaining ingredients, secure the lid, and cook on high pressure for 30-40 minutes, followed by a natural pressure release of 15-20 minutes.

Q5: Can I freeze braised short ribs?
A: Yes, braised short ribs freeze very well. Allow the short ribs and braising liquid to cool completely. Then, transfer them to freezer-safe containers or freezer bags. Freeze for up to 2-3 months. To thaw, place the frozen short ribs in the refrigerator overnight. Reheat them gently on the stovetop or in the oven until heated through. Frozen and thawed braised short ribs are still delicious and a great option for meal prepping or enjoying leftovers later.

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