Braised Short Ribs

Braised Short Ribs – These delicious short ribs slow-cook in a roux and red wine with vegetables until they are fall-apart tender. Braised short ribs are our most shared recipe on social media and for a good reason! We serve ours with mashed potatoes or creamy cauliflower mash.

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

WHAT YOU NEED TO MAKE THIS RECIPE

Short Ribs: Purchase well-marbled and meaty ribs. You want the meat firmly attached to the bone and have less fat.
Vegetables: I use a mirepoix of onion, celery, and carrots.
Tomato Paste: Tomato paste thickens and adds color.
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 using flour.
Red Cooking Wine: Deglaze the pan and flavor the short ribs with one whole bottle of red cooking wine.
Butter: Flavor the vegetables, gravy, and meat with butter; it’s also necessary 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.

Preheat oven to 300° F (148° C), then generously season the short ribs with salt and pepper.

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. Set them aside.

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

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.

Next, add garlic, tomato paste, Better than Bouillon, and flour. Stir to combine.

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

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.

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.

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

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!

Our beef ribs look tasty with a tossed side salad.

SERVING SUGGESTIONS

Mashed Cauliflower
Mashed Potatoes
Polenta
White Rice
Pasta
Grilled Zucchini
Roasted Potatoes in the Oven

FREQUENTLY ASKED QUESTIONS

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. They require longer cooking times at a low temperature since their meat is tougher than other cuts- making them the perfect candidate for braising.

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.

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