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.
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
SEASON – Preheat oven to 300° F, then generously season the short ribs with salt and pepper on all sides.
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.
SAUTE – In the same pot, add carrots, celery, and onion. Cook until the onions become translucent and soften.
STIR – Next, add garlic, tomato paste, Better than Bouillon, and flour. Stir to build a roux for another 2 minutes.
ADD – Add water and cooking wine to deglaze the pot, then bring the mixture to a boil.
COMBINE – Turn off the heat and nestle the reserved short ribs into the pan, along with thyme and butter.
COOK – Cover with the lid and cook in the oven for 2 ½ to 3 hours.
SERVE – 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
- Mashed Potatoes
- Polenta
- White Rice
- Pasta
- Grilled Zucchini
- Roasted Vegetables
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.
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.
I keep the oven temperature low since this recipe calls for braised short ribs; they slow cook for 2 ½ to 3 hours.
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.
Of course! Use beef broth in place of red wine.
YOU SHOULD ALSO TRY:
Braised Short Ribs
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.