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Close-up of tender braised short ribs served with carrots, potatoes, and a rich sauce, garnished with fresh herbs.

Tender Braised Short Ribs

This recipe yields tender, flavorful braised short ribs that are perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
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.