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Braised Short Ribs

Braised short ribs are our most shared recipe on social media and for a good reason! These delicious short ribs are slow-cooked in a roux and red wine until they are fall-apart tender. 

We serve ours with mashed potatoes or creamy cauliflower mash.

A single serving of braised short ribs over creamy cauliflower rice.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Short Ribs: When you’re shopping, look for well-marbled, meaty ribs. You want them to be firmly attached to the bone and have less fat.
  • Vegetables: I use the blessed trio of onion, celery, carrots.
  • Tomato Paste: Tomato paste thickens and adds color to the mixture. 
  • Better than Bouillon: I use Better Than Bouillon and water in place of stock for this recipe. It’s flavorful, easy, and something I always keep in my pantry. You can use chicken or beef stock if you prefer.
  • Flour: Thicken and build the roux with flour.
  • Red Cooking Wine: Deglaze the pan and flavor the short ribs with a bottle of red cooking wine.
  • Butter: Flavor the vegetables, gravy, and meat with butter; it’s also a necessary ingredient for the roux.
  • Thyme: Fresh thyme modestly flavors the short ribs with an earthy sweetness.

HOW TO MAKE BRAISED SHORT RIBS

The first step to braising short ribs is to sear them in a pan with oil until all the sides have a nice browning.

SEASON – Preheat oven to 300° F, then generously season the short ribs with salt and pepper on all sides.

The first step to braising short ribs is to sear them in a pan with oil until all the sides have a nice browning.

SEAR – Heat oil in a Dutch oven until shimmering. Sear the short ribs until all sides are golden brown, about 1 ½ minute for each side. You may have to do this in batches until all the short ribs have had a chance to cook. Set the meat aside.

Onion, celery, and carrots cook down to for a base for the braised short ribs.

SAUTE – In the same pot, add carrots, celery, and onion. Cook until the onions become translucent and soften.

Flour is added to the vegetables to form a roux for braised short ribs.

STIR – Next, add garlic, tomato paste, Better than Bouillon, and flour. Stir to build a roux for another 2 minutes.

Water and cooking wine are added to the roux for braised short ribs.

ADD – Add water and cooking wine to deglaze the pot, then bring the mixture to a boil.

Lower the heat and add in butter and thyme springs to make the dish ready to braise the short ribs.

COMBINE – Turn off the heat and nestle the reserved short ribs into the pan, along with thyme and butter.

Lower the heat and add in butter and thyme springs to make the dish ready to braise the short ribs.

COOK – Cover with the lid and cook in the oven for 2 ½ to 3 hours.

Short ribs are added to the roux to begin the braising process.

SERVE – Serve braised short ribs with mashed potatoes or mashed cauliflower to soak up all the yummy goodness.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one of these beef-centered meals!  

A single serving of braised short ribs over creamy mashed potatoes.

SERVING SUGGESTIONS

What is a short rib?

Short rib recipes are everywhere. And that makes sense- they are tasty! Short ribs come from the chuck roast area of an animal near the breastbone. Five ribs don’t quite make the cut for a good steak; instead, they are reserved and aptly called short ribs. Since their meat is tougher than other cuts, short ribs require longer cooking times at a low temperature, making them the perfect candidate for a nice braised recipe. 

What is braising?

Braising is a cooking technique involving pan-seared meat or vegetables over dry heat followed by a period of slow cooking in a liquid like the roux and red wine used in this recipe.

How long to cook short ribs in the oven?

I keep the oven temperature low since this recipe calls for braised short ribs; they slow cook for 2 ½ to 3 hours.

I don’t have an oven-safe pan like a Dutch oven; what can I do?

Cook the braised short ribs in a pan with a lid on the stove-top for the same amount of time as you would the oven, adjusting the heat to maintain a gentle simmer.

I prefer not to cook with wine; can I replace it?

Of course! Use beef broth in place of red wine.

YOU SHOULD ALSO TRY:

A single serving of braised short ribs over creamy cauliflower rice.

Braised Short Ribs

Tressa Jamil
Succulent braised short ribs slow cook in wine and variety of vegetables for a flavor-rich meal you'll crave.
Prep Time 10 mins
Cook Time 3 hrs 20 mins
Total Time 3 hrs 30 mins
Course Main Course
Cuisine American
Servings 8 short ribs
Calories 509 kcal

Equipment

Ingredients
  

  • 3-4 pounds short rib, bone-in, about 8 Ribs
  • kosher salt, to taste
  • black pepper, coarse ground, to taste
  • ¼ cup avocado oil
  • 5 carrots, cut into 1-inch pieces
  • 5 celery stalks, cut into 1-inch pieces
  • 1 ½ yellow onion cut into 1/2-inch pieces
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 tablespoon Beef Better than Bouillon
  • 3 tablespoons flour
  • 2 cups water
  • 16 ounce red cooking wine
  • 2 tablespoons butter
  • 4-6 thyme sprigs

Instructions
 

  • Preheat oven to 300°, then generously season the short ribs with salt and pepper on all sides.
  • Heat oil in a Dutch oven until shimmering. Sear the short ribs until all sides are golden brown, about 1 ½ minute for each side. You may have to do this in batches until all the short ribs have had a chance to cook. Set the meat aside.
  • In the same pot, add carrots, celery, and onion. Cook until the onions become translucent and soften.
  • Next, add garlic, tomato paste, Better than Bouillon, and flour. Stir to build a roux for another 2 minutes.
  • Add water and cooking wine to deglaze the pot, then bring the mixture to a boil.
  • Turn off the heat and nestle the reserved short ribs into the pan, along with thyme and butter.
  • Cover with the lid and cook in the oven for 2 ½ to 3 hours.
  • Serve braised short ribs with mashed potatoes or mashed cauliflower to soak up all the yummy goodness.

Nutrition

Serving: 2 RibsCalories: 509kcalCarbohydrates: 11gProtein: 14gFat: 41gSodium: 191mgFiber: 2gSugar: 3g
Keyword braised short ribs, braised short ribs recipe
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