There’s just something about a plate of Tender Braised Short Ribs that screams comfort and pure deliciousness, right? It’s like a warm hug on a plate, perfect for those chilly evenings or when you just want to treat yourself (and maybe your family!) to something truly special. This recipe is my go to whenever I want that restaurant quality, melt in your mouth beef without all the fuss. I remember the first time I made these; I was a little intimidated by the idea of braising, but trust me, it’s way simpler than you think, and the payoff is HUGE. They’re so unbelievably tender and packed with flavor, it’s almost magical how basic ingredients transform into this incredible meal.
Why You’ll Love These Tender Braised Short Ribs
Seriously, these aren’t just good ribs, they’re Tender Braised Short Ribs that will make you want to lick the plate! Here’s why you’ll be making this recipe again and again:
- Fall-off-the-bone tender: They cook so low and slow, they practically fall apart.
- Deeply flavorful: That braising liquid works magic, infusing every bite with richness.
- Ultimate comfort food: It’s the perfect cozy meal for any occasion.
- Impressive yet easy: Looks and tastes gourmet, but it’s surprisingly simple to make.
Ingredients for Tender Braised Short Ribs
Okay, gathering your ingredients is the first big step to making these ridiculously good Tender Braised Short Ribs! Honestly, the magic really comes from using good quality stuff here. Fresh ingredients just make a world of difference, you know? Don’t skimp if you can help it!
For the Short Ribs
- 3 lbs bone-in beef short ribs, cut into 2-3 inch pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Braising Liquid
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot works great!)
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Essential Equipment for Braising Short Ribs
Alright, to get those perfect Tender Braised Short Ribs, you really only need a couple of key players in your kitchen. The star of the show is definitely a good Dutch oven. It’s heavy, heats evenly, and can go straight from the stovetop into the oven, which is exactly what we need. If you don’t have a Dutch oven, don’t sweat it! A large, heavy-bottomed oven-safe pot with a tight-fitting lid will totally work too. You’ll also want some sturdy tongs for flipping those beautiful ribs.
Step-by-Step Guide to Tender Braised Short Ribs
Alright, let’s get down to cooking these amazing Tender Braised Short Ribs! It’s more about patience than anything, so don’t rush it. Follow these steps and you’ll have the most incredible, fork-tender beef you’ve ever had.
Preheating and Preparing the Ribs
First things first, get that oven preheating to 325°F (160°C). While it’s warming up, take your short ribs and give them a good pat-down with some paper towels. This is super important because a dry surface is key for getting a beautiful, deep sear. Once they’re nice and dry, season them all over with salt and pepper. Don’t be shy!
Searing for Maximum Flavor
Now, grab your Dutch oven and get it nice and hot over medium-high heat with that olive oil. Carefully place the seasoned short ribs into the hot pot. Want to see a great recipe that also uses garlic butter for beef? You want to sear them on all sides until they have this gorgeous, dark brown crust. This step is CRUCIAL for building that deep, rich flavor we want in our Tender Braised Short Ribs. Work in batches if you need to – don’t crowd the pot, or they’ll steam instead of sear! Once they’re beautifully browned, use your tongs to lift them out and set them aside for a minute.
Building the Braising Liquid Base
Got the ribs out? Great! Now, toss your chopped onion, carrots, and celery right into that same pot. Let them cook, stirring now and then, until they start to soften up and smell amazing, probably about 5-7 minutes. Then, stir in the minced garlic and tomato paste and cook for just another minute until everything’s really fragrant. Pour in that red wine and get your spoon ready to scrape up all those browned bits stuck to the bottom of the pot. That’s pure flavor gold right there! Let it bubble and reduce for a couple of minutes.
Combining and Braising
Okay, time to bring it all back together! Gently place your seared short ribs back into the Dutch oven. Pour in the beef broth – you want the liquid to come about two-thirds of the way up the sides of the ribs. If it doesn’t quite reach, just add a little more broth. Tuck in your fresh rosemary, thyme, and those bay leaves. Give it a gentle simmer, then pop a tight-fitting lid on the Dutch oven. Pop the whole thing into your preheated oven and let it work its magic for about 3 hours. You’ll know they’re ready when they’re super tender and almost begging to fall off the bone.
Resting and Finishing
Once those beauties are perfectly tender, carefully remove the short ribs from the pot and let them rest on a plate tented with foil for about 30 minutes. This resting part is key for juicy results! While they’re resting, you can strain the braising liquid into a saucepan. Skim off any excess fat that rises to the top and reduce it down a bit to make a gorgeous, rich sauce. Or, just let it be – it’s delicious either way!
Tips for Perfect Tender Braised Short Ribs
Making these Tender Braised Short Ribs is really straightforward, but a few little tricks can make them absolutely perfect every single time. It’s all about those little details that elevate them from good to amazing! Trust me, these tips come from years of getting it just right.
One of the biggest ones is searing! Don’t rush that step. Seriously, get a good, dark sear on those ribs because that’s where so much of the deep flavor comes from. If you cram too many ribs into the pot at once, they’ll just steam. So, just do it in batches. It might take an extra few minutes, but oh my goodness, it’s worth it for those beautifully browned bits of flavor.
Also, make sure you’re using bone-in short ribs if you can. The bone adds so much extra richness and flavor to the braising liquid as it cooks. And for the love of all that is delicious, make sure your lid fits TIGHLY on your Dutch oven. We want all that wonderful moisture and flavor to stay locked inside while they’re in the oven, not escaping into the kitchen. If you want to explore similar slow-roast beef ideas, check out this slow roast Asian beef recipe!
Serving Suggestions for Your Braised Short Ribs
When you’ve got a batch of these glorious Tender Braised Short Ribs ready to go, you need some equally delicious sides to match! My go-to is always creamy mashed potatoes – they’re perfect for soaking up all that extra sauce. You could also whip up some soft polenta or serve them alongside some simple roasted vegetables like asparagus or broccoli fresh from the oven. For something a bit different, try these garlic herb roasted potatoes – they’re amazing!
Frequently Asked Questions about Tender Braised Short Ribs
Got questions about these glorious Tender Braised Short Ribs? I totally get it! Let’s dive into some of the most common things people ask.
Can I make these Tender Braised Short Ribs in a slow cooker?
Oh, absolutely! Slow cookers are fantastic for braises. Just sear the ribs and sauté the veggies on the stovetop as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until super tender. It’s a slightly different process, but the results are just as delicious!
What if I don’t have red wine for the braising liquid?
No red wine? No problem! You can easily substitute it with more beef broth. Or, if you have it, a splash of balsamic vinegar or even a bit of Worcestershire sauce can add a nice depth of flavor that mimics some of what the wine brings. Just add it in where you would have added the wine and let it bubble for a minute before adding the broth.
How long do these Tender Braised Short Ribs last in the fridge?
These guys store really well! Once cooled, pop them into an airtight container and they should be good in the refrigerator for about 3-4 days. The great thing is, they often taste even better the next day, as all those flavors meld together beautifully.
Can I freeze braised short ribs?
Yes, you sure can! After they’ve cooled completely, portion them out into freezer-safe containers or bags. They’ll keep well in the freezer for up to 2-3 months. Just thaw them overnight in the fridge and reheat gently on the stovetop or in the oven. Perfect for having a quick, delicious meal on hand!
Nutritional Information Disclaimer
Just a heads-up, the nutritional info for these amazing Tender Braised Short Ribs is just an estimate. It can totally change depending on the exact brands you use, how big your portions are, and even how much fat you skim off the sauce. So, think of these numbers as a helpful guide, not a hard-and-fast rule!
Tender Braised Short Ribs
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C).
- Pat the short ribs dry with paper towels. Season them generously with salt and pepper.
- Heat the olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs from the pot and set aside.
- Add the chopped onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Stir in the minced garlic and tomato paste. Cook for 1 minute more until fragrant.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.
- Return the short ribs to the pot. Add the beef broth, rosemary, thyme, and bay leaves. The liquid should come about two-thirds of the way up the sides of the ribs. Add more broth if needed.
- Bring the liquid to a simmer, then cover the Dutch oven tightly with a lid.
- Transfer the Dutch oven to the preheated oven and braise for 3 hours, or until the short ribs are very tender and can be easily pulled apart with a fork.
- Remove the short ribs from the pot and let them rest for 30 minutes. You can strain the braising liquid and skim off any excess fat to make a sauce, if desired.
- Serve the short ribs with your favorite sides.