Name: Braised Short Ribs Recipe
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Ingredients: 4 pounds beef short ribs (bone-in); Salt and freshly ground black pepper; 2 –3 tbsp vegetable oil; 1 large onion (diced); 2 carrots (diced); 2 celery stalks (diced); 4 cloves garlic (smashed); 2 tbsp tomato paste; 2 cups dry red wine; 3 cups beef stock; 2 bay leaves; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 –2 tbsp balsamic vinegar (optional); 2 tbsp butter (for finishing); Fresh parsley (chopped (for garnish))

Here’s a succulent braised short ribs recipe: meaty beef ribs slowly cooked until falling-off-the-bone tender in a rich red-wine and beef-broth braising liquid. Aromatic vegetables, fresh herbs and a careful sear build deep flavor; a final reduction becomes a glossy sauce. It’s classic comfort food ideal for dinner parties or a cozy family meal.

Ingredients

– 4 pounds beef short ribs (bone-in)

– Salt and freshly ground black pepper

– 2–3 tbsp vegetable oil

– 1 large onion, diced

– 2 carrots, diced

– 2 celery stalks, diced

– 4 cloves garlic, smashed

– 2 tbsp tomato paste

– 2 cups dry red wine

– 3 cups beef stock

– 2 bay leaves

– 4 sprigs fresh thyme

– 2 sprigs fresh rosemary

– 1–2 tbsp balsamic vinegar (optional)

– 2 tbsp butter (for finishing)

– Fresh parsley, chopped (for garnish)

Servings and Cooking Time

Servings: 4–6 servings. Preparation time: 25 minutes. Active cooking time (searing + sauce prep): 35 minutes. Braising time: 2½–3 hours. Total time: about 3–3½ hours.

Nutritional Value

Nutrition per serving (approx. 1 short rib portion, 250–300 g cooked): Calories: 650 kcal; Protein: 49 g; Fat: 44 g; Saturated fat: 18 g; Carbohydrates: 8 g; Fiber: 1 g; Sodium: 760 mg. These values are estimates for one person (one serving).

Step-by-Step Cooking Process

– Pat short ribs dry and season generously with salt and pepper on all sides.

– Preheat oven to 325°F (160°C). Heat oil in a large Dutch oven over medium-high heat.

– Sear ribs in batches until deeply browned on all sides; transfer to a plate.

– Reduce heat, add more oil if needed; sauté onion, carrot, and celery until softened, about 6–8 minutes.

– Add garlic and tomato paste; cook 1–2 minutes until fragrant and paste darkens.

– Deglaze pan with red wine, scraping up browned bits; reduce wine by half.

– Return ribs to the pot, add beef stock, thyme, rosemary, and bay leaves; bring to a simmer.

– Cover and transfer to oven; braise 2½–3 hours until meat is very tender and pulls from the bone.

– Remove ribs and keep warm; strain braising liquid, skim fat, and reduce on stove to a sauce.

– Whisk in butter and a splash of balsamic if desired, adjust seasoning, and spoon sauce over ribs before serving.

Alternative Ingredients

You can substitute red wine with additional beef stock plus 2 tbsp red wine vinegar for acidity. Use lamb or veal stock for a different depth. For a lighter finish, replace butter with a drizzle of olive oil and omit balsamic.

Serving and Pairings

Serve braised short ribs atop creamy mashed potatoes, polenta, or buttered egg noodles. Pair with roasted root vegetables, sautéed greens, or a simple arugula salad. A full-bodied red wine like Cabernet Sauvignon or Malbec complements the richness.

Storage and Reheating

Cool to room temperature, refrigerate in an airtight container for up to 3–4 days. Reheat gently in a covered pan with a splash of stock over low heat until warmed through. Freeze cooled ribs and sauce up to 3 months; thaw in fridge overnight and reheat as above.

Cooking Mistakes

– Overcrowding the pan when searing prevents proper browning.

– Skipping the wine reduction leaves a thin sauce.

– Not trimming excessive fat can make the dish greasy.

– Braising at too high a temperature will toughen meat.

– Not resting before serving can make the sauce less glossy.

Helpful Tips

– Sear well for deep flavor — don’t rush it.

– Use an oven-safe heavy pot like a Dutch oven.

– Strain and chill the sauce to remove excess fat if desired.

– Taste and adjust seasoning after reducing the sauce.

– For extra flavor, braise the day before and refrigerate; reheat before serving.

FAQs

How long should I braise short ribs for maximum tenderness?

Braise short ribs 2½–3 hours at 300–325°F (150–160°C) until the meat is fork-tender and nearly falling from the bone. Check at 2 hours and continue as needed; doneness can vary by rib size.

Can I make braised short ribs in a slow cooker or Instant Pot?

Yes. In a slow cooker, brown ribs first then cook on low for 6–8 hours. In an Instant Pot, use high pressure for about 45–55 minutes with a natural release. Both work well but browning and sauce reduction improve flavor.

What cut is best for this braised short ribs recipe?

Beef short ribs cut across the bone (English cut) or flanken-style both work. Look for well-marbled ribs with good connective tissue — they yield the best tenderness and mouthfeel after braising.

How do I make a glossy, thick sauce from the braising liquid?

Strain the liquid, skim fat, and boil to reduce until slightly thickened. Whisk in a small knob of cold butter off the heat to add sheen. A spoonful of beurre manié (butter + flour) can also thicken if needed.

Can I prepare this recipe ahead of time?

Absolutely. Braised short ribs often taste better the next day after flavors meld. Refrigerate overnight, remove solidified fat, reheat gently and reduce sauce if needed. This makes them perfect for entertaining.

Is it possible to make this recipe without alcohol?

Yes — replace red wine with equal parts beef stock plus 1–2 tablespoons red wine vinegar or balsamic for acidity. The flavor will be slightly different but still rich and satisfying.

How do I prevent the sauce from becoming too salty?

Use low-sodium beef stock and season gradually. Reduce sauce slowly and taste as it concentrates — adjust salt only toward the end to avoid oversalting.

Conclusion

This braised short ribs recipe delivers deep, comforting flavor and fork-tender beef with a glossy sauce. While it requires time and patience, simple steps — a good sear, aromatics, and slow braise — produce an impressive main dish perfect for family dinners or special occasions.