Melt-in-Mouth Tender Braised Short Ribs

Oh, get ready to have your world rocked! If there’s one dish that screams pure comfort and makes you feel like you’re dining in a fancy restaurant without even trying, it’s a plate of truly Tender Braised Short Ribs. Seriously, these are the kind of ribs that practically melt off the bone, soaking up all that rich, savory sauce. I remember the first time I made these for a chilly Sunday dinner; it was pure magic. The house smelled incredible, and everyone just felt so cozy and happy. It might seem fancy, but trust me, the slow braising does all the heavy lifting. All you need is a little patience and a Dutch oven, and you’ll get results that’ll have everyone asking for seconds!

Why You’ll Love These Tender Braised Short Ribs

Honestly, this recipe is a keeper for SO many reasons! They’re:

• Melt-in-Your-Mouth Tender: Seriously, the texture is just unreal. So soft and succulent!
• Packed with Flavor: That slow braise creates a depth of savory goodness you just can’t beat.
• Ultimate Comfort Food: Perfect for chilly evenings or when you just need a big hug in a bowl.
• Easier Than You Think: While they take time, the active prep is minimal, and the oven does the hard work!

You’ll want to make these again and again!

Essential Ingredients for Tender Braised Short Ribs

Alright, let’s talk about what makes these short ribs so darn good! It’s all about good ingredients and giving them a little love. We’ve got two main teams here: the stars of the show themselves, and then all the fantastic stuff that makes that braising liquid sing.

For the Short Ribs

First up, the main event! You’ll need:

• 3 lbs bone-in beef short ribs, cut into about 2-3 inch pieces. Bone-in is key here, trust me! It adds so much great flavor and richness as it cooks down.
• 2 tbsp olive oil. Just a good all-purpose olive oil will do the trick to get a nice sear.
• 1 tsp salt and 1/2 tsp black pepper. Don’t be shy with these! We need to season the ribs well before anything else.

For the Braising Liquid

This is where all the magic happens, building layers of flavor:

• 1 large onion, chopped. Yellow or white, doesn’t really matter here!
• 2 medium carrots, chopped. They add a lovely subtle sweetness and body to the sauce.
• 2 stalks celery, chopped. The classic mirepoix base for a reason – brings a fresh, aromatic note.
• 4 cloves garlic, minced. Because garlic makes everything better, right?
• 1 cup dry red wine. I love using a Cabernet Sauvignon or Merlot because they have good flavor without being too sweet. This really helps break down the meat and adds a fantastic depth.
• 2 cups beef broth. Good quality broth is important here; it’s the backbone of our sauce!
• 2 tbsp tomato paste. This little powerhouse adds a ton of savory flavor and helps thicken our sauce beautifully.
• 2 sprigs fresh thyme and 1 sprig fresh rosemary. Oh, the aroma on these! They give such a wonderful herbal complexity.
• 2 bay leaves. Simple, but they add that background note that just rounds everything out.

Having all your veggies chopped and ready to go before you start searing makes the whole process so much smoother!

Mastering the Art of Tender Braised Short Ribs

Okay, let’s get down to business and make these short ribs the star of your table! It’s a process, sure, but it’s not complicated, and every step just builds on that amazing flavor. My whole kitchen smells incredible when I do this, and seeing those ribs get so tender makes all the waiting totally worth it. I’ve found a few little tricks over the years that really help ensure they come out perfectly every single time. We’re aiming for that restaurant-quality melt-in-your-mouth magic!

Preheating and Preparing the Ribs

First things first, let’s get that oven nice and warm. You want to preheat it to 325°F (160°C). Now, grab your short ribs. The key here is to pat them *really* dry with paper towels. Seriously, get them as dry as you can! This is super important for getting a good, deep sear on them later. Once they’re dry, give them a good, hearty sprinkle all over with salt and pepper. Don’t be shy – this is our first layer of seasoning!

Searing for Deep Flavor

This is a crucial step, so don’t rush it! Grab your favorite Dutch oven – the one that can go from the stovetop right into the oven. Add your olive oil and get it nice and hot over medium-high heat. You want to see a little shimmer. Carefully place the seasoned short ribs into the hot oil, making sure not to crowd the pot. Sear them on all sides until they’re a gorgeous, deep brown. This browning? That’s pure flavor! Once they’re all beautifully colored, use your tongs to lift them out and set them aside on a plate. Don’t worry about those little browned bits stuck to the bottom of the pot; they’re going to add tons of flavor later!

Building the Flavorful Braising Liquid

Now, into that same pot (don’t clean it!), toss in your chopped onion, carrots, and celery. Let them sauté for about 5-7 minutes, stirring here and there, until they start to soften up and smell amazing. Next, add your minced garlic and that tomato paste. Stir that around and cook for just about another minute. You want to cook out that raw garlic taste and toast the tomato paste a little; it really deepens its flavor. Here comes the wine! Pour in that red wine and, using your spoon, scrape up all those delicious browned bits stuck to the bottom of the pot. Let that wine bubble away and reduce by about half—it’ll smell fantastic! This whole process is the foundation for the incredibly rich sauce that makes these tender braised short ribs so special.

The Slow Braising Process

Alright, now we’re bringing it all together. Gently place your beautifully seared short ribs back into the Dutch oven, nestled amongst all those veggies. Pour in the beef broth. You want the liquid to come up about two-thirds of the way up the sides of the ribs. If it seems a little low, just top it off with a bit more broth or even some water. Tuck in your fresh thyme sprigs, rosemary, and bay leaves. Give everything a little nudge, then bring the liquid up to a gentle simmer on the stovetop. Once it’s simmering, carefully cover the Dutch oven *tightly* with its lid. Pop that whole pot into your preheated oven.

Finishing Touches and Serving

After about 2.5 to 3 hours (give or take!), your short ribs should be wonderfully tender. You’ll know they’re ready when they’re super easy to pull apart with a fork. Carefully remove the ribs from the pot and set them aside. If you want a cleaner sauce, you can skim off any excess fat from the surface – a spoon works great for this. You can also fish out those herb stems and bay leaves if you like. Want a thicker sauce? Just pour the strained liquid back into the pot and let it simmer on the stovetop until it reaches your desired consistency. Then, spoon that glorious sauce over your tender short ribs, maybe over some creamy mashed potatoes or fluffy rice. Pure bliss!

Tips for Perfectly Tender Braised Short Ribs

Okay, friends, let’s chat about getting these short ribs SO tender they practically dissolve in your mouth. It’s all about a little know-how and patience! First off, don’t skimp on searing the meat – that deep brown crust is where so much of the flavor comes from. Seriously, let it get good and golden on all sides. Also, keep an eye on your oven temp. If it runs a little hot or cool, your braising time might need a little nudge. You’ll know the ribs are perfectly tender when they practically fall apart with just a gentle nudge from a fork. If they’re still a bit firm, just give them another 30 minutes in the oven and check again. Trust me, that little bit of extra waiting is *so* worth it for that melt-in-your-mouth texture!

Frequently Asked Questions About Tender Braised Short Ribs

Got questions about making these amazing short ribs? I get it! Here are a few things people often ask:

Can I make Tender Braised Short Ribs in a slow cooker?

Absolutely! If you don’t have a Dutch oven or prefer using a slow cooker, you totally can. Just follow the searing steps on the stovetop as written, then transfer everything to your slow cooker insert. Cook on low for 6-8 hours or on high for 4-5 hours, until the ribs are fall-apart tender. It’s a great way to set it and forget it!

What’s the best cut of beef for braising besides short ribs?

While short ribs are my absolute favorite for this, other cuts work beautifully too! Chuck roast, beef brisket, or even lamb shanks are fantastic choices for braising. Look for cuts with good marbling (that means fat streaks!) because that’s what makes them super tender and flavorful as they cook low and slow.

How long will braised short ribs last in the refrigerator?

These beauties keep really well in the fridge! Once they’ve cooled down, store them in an airtight container. They’re usually good for about 3 to 4 days. The flavor actually gets even better the next day, so leftovers are a real treat!

Can I make the braising liquid thicker if I want a richer sauce?

Yes, you totally can! After you take the ribs out, if the sauce is a bit thinner than you like, just pour it back into a saucepan. Let it simmer over medium heat, uncovered, until it reduces and thickens up. You can also whisk in a slurry of about 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Let it simmer for another minute or two until it’s nice and glossy. It’s amazing how a little simmering can transform the sauce!

Nutritional Information (Estimate)

Okay, so these amazing Tender Braised Short Ribs are a treat, and like most rich, delicious comfort foods, they’re going to be a bit higher in calories and fat – which is totally fine for a special meal! Per serving, you’re looking at roughly 550-650 calories, about 35-45g of protein, and a good amount of healthy fats from the beef and olive oil. Carb count is pretty low if you’re just having the ribs and sauce (around 5-10g), but of course, it’ll go up if you serve ’em over mashed potatoes or pasta. These are just estimates, though, as things can change based on exactly how much you use and what you serve them with!

Sharing Your Tender Braised Short Ribs Creation

I absolutely LOVE hearing from you all! If you made these Tender Braised Short Ribs, please drop a comment below and tell me how they turned out. Did you try any fun variations? And if you share a pic on social media, please tag me – I’d be thrilled to see your delicious creations!

Tender Braised Short Ribs

This recipe yields tender, flavorful braised short ribs that are perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 4 people

Course: Dinner

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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 such as Cabernet Sauvignon or Merlot
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 leaves bay leaves

Equipment

• Dutch oven
• Tongs
• Cutting board
• Knife

Method

 

1. Preheat your oven to 325°F (160°C).
2. Pat the short ribs dry with paper towels. Season them generously with salt and pepper.
3. 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 Dutch oven and set aside.
4. Add the chopped onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until softened, about 5-7 minutes.
5. Stir in the minced garlic and tomato paste. Cook for 1 minute more until fragrant.
6. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3-5 minutes.
7. Return the short ribs to the Dutch oven. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should come about two-thirds of the way up the sides of the ribs. Add more broth or water if needed.
8. Bring the liquid to a simmer, then cover the Dutch oven tightly with a lid.
9. Transfer the Dutch oven to the preheated oven and braise for 2.5 to 3 hours, or until the short ribs are very tender and easily pull apart with a fork.
10. Remove the short ribs from the pot. If desired, skim the fat from the braising liquid and discard the herbs and bay leaves. You can thicken the sauce by simmering it on the stovetop if you prefer.
11. Serve the short ribs with the braising liquid.

Notes

These short ribs are excellent served over mashed potatoes, polenta, or with crusty bread to soak up the sauce.