Braised Short Ribs – Delicious short ribs slow cook in a roux and red wine with vegetables until they are fall-apart tender. We serve ours with mashed potatoes or creamy mashed cauliflower.
WHAT IS A SHORT RIB?
There are short rib recipes are everywhere, and that makes sense! They are delicious! Short ribs come from the chuck roast area of an animal near the breastbone. They require longer cooking times at lower temperatures since their meat is tougher than other cuts – making them perfect for braising.
WHAT YOU NEED TO MAKE THIS RECIPE
- Beef Short Ribs: Purchase well-marbled and meaty beef short ribs with the meat firmly attached to the bone. We use English-style short ribs rather than flanken ribs like those used to make Korean galbi.
- Vegetables: Braise the short ribs with onions, celery, and carrots.
- Tomato Paste: Tomato paste thickens the gravy and adds color.
- Broth: Braise the short ribs in beef or chicken broth, or you can use Beef Better than Bouillon and water.
- Flour: Thicken the gravy with all purpose flour.
- Red Cooking Wine: Deglaze the pan and flavor the short ribs with red cooking wine.
- Butter: Flavor the vegetables, gravy, and beef with butter.
- Thyme: Fresh thyme modestly flavors the short ribs with an earthy sweetness.
HOW TO MAKE BRAISED SHORT RIBS
The full recipe with measurements is in the recipe card below.
Step 1: Preheat oven to 300°F (148°C), then generously season the short ribs with salt and pepper.
Warm 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 the carrots, celery, and onion. Cook until the onions become translucent and soften for about 10 minutes.
Next, add the garlic, tomato paste, and flour; stir to combine.
Deglaze the pot with broth and cooking wine – careful to scrape up any brown bits left behind from searing the beef. Then, bring the mixture to a bowl. ,
Turn off the heat and nestle the reserved short ribs into the pan, along with thyme and butter. Cover with the lid and braise 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.
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SERVING SUGGESTIONS
- Mashed Cauliflower
- Polenta, Risotto Allo Zafferano
- White Rice, Brown Rice
- Pasta
- Grilled Zucchini
- Roasted Potatoes, Mashed Potatoes
FREQUENTLY ASKED QUESTIONS
What is braising?
Braising involves pan-searing meat or vegetables followed by slow cooking in a liquid like the red wine 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 as long 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.
MORE BEEF RECIPES:
Did you try this recipe? I would love to hear your feedback. Consider rating the recipe and leave a comment below.
Braised Short Ribs
- 3-4 pounds short ribs, bone-in (about 8 Ribs)
- 2 teaspoons kosher salt
- 2 teaspoons black pepper, coarse ground
- ¼ cup olive oil
- 5 carrots, cut into 1-inch pieces
- 5 celery stalks, cut into 1-inch pieces
- 1 ½ yellow onion cut into ½-inch pieces
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 3 tablespoons flour
- 2 cups beef broth
- 16 ounces red cooking wine
- 2 tablespoons butter
- 4-6 thyme sprigs
- Preheat oven to 300°F (148°C), then generously season the short ribs with salt and pepper.
- Warm 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 the carrots, celery, and onion. Cook until the onions become translucent and soften for about 10 minutes.
- Next, add the garlic, tomato paste, and flour; stir to combine.
- Deglaze the pot with broth and cooking wine – careful to scrape up any brown bits left behind from searing the beef. Then, bring the mixture to a bowl. ,
- Turn off the heat and nestle the reserved short ribs into the pan, along with thyme and butter. Cover with the lid and braise 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.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Diane
Friday 30th of September 2022
Delicious!
Tressa Jamil
Friday 30th of September 2022
I am happy you enjoyed the recipe!