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Close-up of tender braised short ribs, glistening with sauce, served on a gray plate.

Tender Braised Short Ribs

These short ribs are slow-cooked until they are fork-tender and full of flavor.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 3 hours 50 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 like Cabernet Sauvignon or Merlot
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 leaves bay

Equipment

  • Dutch oven
  • Tongs

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 pot 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 it simmer for 2-3 minutes until slightly reduced.
  7. 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.
  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 3 hours, or until the short ribs are very tender and can be easily pulled apart with a fork.
  10. 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.
  11. Serve the short ribs with your favorite sides.

Notes

For an even richer flavor, you can sear the ribs in batches to avoid overcrowding the pot. If you don't have a Dutch oven, you can use an oven-safe pot with a tight-fitting lid.