Braised Short Ribs

These braised short ribs are rich, tender, and packed with deep, savory flavors. Slow-cooked in red wine, beef broth, and aromatic herbs, the meat becomes fall-off-the-bone tender, perfect for a comforting dinner or special occasion.

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Ingredients

• 3 tablespoons olive oil
• 1 yellow onion, diced
• 3 carrots, chopped
• 8 bone-in beef short ribs
• Salt and freshly ground black pepper, to taste
• ¼ cup all-purpose flour
• 1 cup dry red wine (Côte du Rhône or Pinot Noir recommended)
• 2 ½ cups low-sodium beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

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Instructions

1. Preheat the Oven
Set your oven to 350°F (175°C).

2. Sauté the Vegetables
In a large Dutch oven or oven-safe pot with a lid, heat 1 tablespoon olive oil over medium-high heat. Add the onion and carrots, cooking for a few minutes while stirring occasionally. Remove the vegetables to a plate and set aside.

3. Prepare the Short Ribs
Season the ribs generously with salt and pepper, then coat them evenly with flour.

4. Brown the Ribs
Add the remaining 2 tablespoons olive oil to the pot and increase heat to high. Brown the ribs on all sides for about 45 seconds per side. Remove ribs and set aside.

5. Deglaze the Pan
Pour in the red wine, scraping up the browned bits from the bottom of the pot. Bring to a boil and cook for 2 minutes to reduce slightly.

6. Add Broth and Tomato Paste
Stir in beef broth, tomato paste, and additional salt and pepper to taste. Return the ribs, sautéed vegetables, and thyme and rosemary sprigs to the pot.

7. Braise in the Oven
Cover with the lid and place in the oven. Cook at 350°F for 2 hours, then reduce the oven temperature to 325°F and continue cooking for 30–45 minutes. The ribs should be very tender and nearly falling off the bone.

8. Rest and Serve
Remove from the oven and let the ribs rest for 20 minutes with the lid on. Skim off any fat that rises to the surface. Serve over mashed potatoes, spooning the flavorful braising liquid over the top.

9. Storage
Store any leftover ribs in an airtight container in the refrigerator for 3–4 days.

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Why You’ll Love This Recipe

• Fall-off-the-bone tender ribs with rich, deep flavor.
• A comforting, restaurant-quality meal made at home.
• Braising in wine and broth creates an incredible, silky sauce.
• Perfect for holidays, dinner parties, or a cozy family meal.
• Easy to make ahead—flavors improve overnight.

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Tips

• Pat ribs dry before coating in flour for a better sear.
• Don’t skip browning—it adds depth and richness to the sauce.
• Use fresh herbs for more aromatic flavor.
• Allow resting time after braising for maximum juiciness.
• Skim fat from the top of the sauce before serving for a cleaner finish.

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Variations and Substitutions

• Wine Swap: Use a dry white wine or beer if preferred.
• Herb Alternatives: Substitute thyme or rosemary with sage or oregano.
• Vegetable Mix: Add parsnips, celery, or mushrooms for extra flavor.
• Gluten-Free: Use cornstarch or gluten-free flour instead of all-purpose flour.
• Slow Cooker Option: Brown the ribs on the stovetop, then transfer to a slow cooker with the broth, wine, and vegetables for 6–8 hours on low.

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FAQs

Can I use boneless short ribs?
Yes, but bone-in ribs offer more flavor and a richer sauce.

How do I know when the ribs are done?
They should be extremely tender and easy to pull apart with a fork.

Can I make this ahead of time?
Absolutely! Braised short ribs taste even better the next day after resting in the refrigerator.

Can I freeze the leftovers?
Yes, store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently.

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Serving and Suggestions

• Serve over creamy mashed potatoes, polenta, or buttery egg noodles.
• Spoon the braising sauce over the meat for extra flavor.
• Pair with roasted vegetables, green beans, or a simple salad.
• Finish with a sprinkle of fresh parsley for color and freshness.