Tender Oven Braised Short Ribs (Print View)
Beef short ribs slow-braised in red wine with aromatic vegetables and herbs until fork-tender and deeply flavorful.
# What You'll Need:
→ Meats
01 - 4 lbs beef short ribs, bone-in
→ Vegetables
02 - 2 medium carrots, diced
03 - 2 celery stalks, diced
04 - 1 large yellow onion, diced
05 - 4 cloves garlic, minced
→ Liquids
06 - 1 cup dry red wine
07 - 2 cups beef broth (gluten-free if needed)
08 - 1 tbsp tomato paste
→ Herbs and Seasonings
09 - 2 sprigs fresh rosemary
10 - 3 sprigs fresh thyme
11 - 2 bay leaves
12 - 1 tsp salt, plus more for seasoning
13 - 1/2 tsp black pepper, plus more for seasoning
→ Oils
14 - 2 tbsp olive oil
# How To Make It:
01 - Preheat oven to 325°F.
02 - Pat the short ribs dry with paper towels and season all sides generously with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs in batches until deeply browned on all sides, about 2 to 3 minutes per side. Transfer the browned ribs to a plate and set aside.
04 - Add the diced carrots, celery, and onion to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the minced garlic and tomato paste, and cook for 1 minute until fragrant.
05 - Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let the liquid reduce by half, about 5 minutes.
06 - Return the seared short ribs to the pot. Add the beef broth, rosemary sprigs, thyme sprigs, and bay leaves. The liquid should come up to almost cover the meat. Bring to a gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours 30 minutes to 3 hours, or until the meat is fork-tender and falling off the bone.
07 - Carefully remove the ribs and vegetables from the pot. Skim any excess fat from the surface of the braising liquid. Discard the spent herb sprigs and bay leaves.
08 - Serve the braised short ribs hot with the sauce spooned generously over the top.
# Expert Hints:
01 -
- The meat literally collapses at the touch of a fork, no knife required.
- The braising liquid turns into a sauce so rich you will want to drink it from a mug.
- It fills your home with a smell that makes everyone wander into the kitchen asking when dinner is ready.
02 -
- Do not skip the searing step because without that brown crust the meat tastes boiled instead of braised.
- Resist the urge to peek and lift the lid during braising because every time you do the temperature drops and extends the cooking time.
03 -
- If you want to skip the wine entirely, replace it with an equal amount of extra beef broth and a splash of balsamic vinegar for depth.
- The sauce thickens beautifully if you let the pot rest uncovered on the stovetop for ten minutes after removing the ribs.