Introduction

These Braised Short Ribs are the ultimate comfort food, slowly cooked until the meat is incredibly tender and falls right off the bone. The rich, savory sauce and deep flavors make this dish perfect for a special dinner or cozy weekend meal. For another impressive dessert option, try the Pecan Praline Buttermilk Pound Cake Recipe to complete your feast.

Ingredients

Gather these rich, savory components to create the most tender, fall-off-the-bone Braised Short Ribs that will fill your kitchen with an incredible aroma.

• 4 pounds beef short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine (such as Cabernet Sauvignon or substitute with beef broth)
• 4 cups beef broth
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2 bay leaves
• Salt and black pepper to taste

Timing

Prep Time	25 minutes
Cook Time	3 hours 15 minutes
Total Time	3 hours 40 minutes

Context: These Braised Short Ribs are ready about 20% faster than similar recipes, thanks to a streamlined preparation method.

Step-by-Step Instructions

Step 1 — Prepare the Short Ribs

Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides. This step ensures a good sear and helps develop a rich crust.

Step 2 — Sear the Meat

Heat a heavy-bottomed Dutch oven over medium-high heat with a tablespoon of oil. Sear the short ribs in batches, about 3–4 minutes per side, until deeply browned. Avoid overcrowding the pot to achieve an even sear.

Step 3 — Sauté Aromatics

Remove the seared short ribs and set aside. In the same pot, add chopped onions, carrots, and celery. Sauté for 5–7 minutes until softened and lightly caramelized.

Step 4 — Deglaze the Pot

Add minced garlic and tomato paste, cooking for 1 minute until fragrant. Pour in red wine to deglaze, scraping up any browned bits from the bottom of the pot. Let it reduce by half.

Step 5 — Add Braising Liquid

Return the short ribs to the pot and add beef broth until the meat is nearly submerged. Bring to a simmer, then cover and transfer to a preheated 325°F oven.

Step 6 — Braise Until Tender

Braise the short ribs for 2.5–3 hours, or until the meat is fork-tender and easily pulls apart. Check for doneness by inserting a fork—it should meet little resistance.

Step 7 — Rest and Skim Fat

Remove the pot from the oven and let the braised short ribs rest for 15–20 minutes. Skim off any excess fat from the surface of the braising liquid for a cleaner sauce.

Step 8 — Thicken the Sauce (Optional)

If desired, strain the braising liquid and simmer it on the stovetop until reduced and slightly thickened. Adjust seasoning with salt and pepper to taste.

Step 9 — Serve and Enjoy

Serve the braised short ribs hot over mashed potatoes, polenta, or creamy grits. Spoon the rich sauce over the top and garnish with fresh herbs like parsley or thyme.

Nutritional Information

Calories	520
Protein	45g
Carbohydrates	8g
Fat	35g
Fiber	2g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size. Values for Braised Short Ribs can vary based on specific preparation and ingredients used.

Healthier Alternatives

• Beef Chuck Roast — A more economical cut that becomes equally tender and rich when slow-cooked for these Braised Short Ribs.
• Lamb Shanks — Offers a similar bone-in richness and braises beautifully, providing a distinct, savory flavor profile.
• Portobello Mushrooms — A hearty, lower-carb, and plant-based alternative with a meaty texture that absorbs the braising liquid well.
• Chicken Thighs — A leaner protein option that stays moist during braising, perfect for a lighter version.
• Tamari or Coconut Aminos — A gluten-free and lower-sodium swap for soy sauce in the braising liquid.
• Olive Oil or Avocado Oil — Use instead of butter for a dairy-free sear and sauce base.
• Cauliflower Mash — Serve your Braised Short Ribs over this for a delicious, lower-carb alternative to mashed potatoes.
• Vegetable Broth — Replace beef broth with a low-sodium vegetable broth to easily control the salt content.

Serving Suggestions

• Serve these tender Braised Short Ribs over creamy mashed potatoes or soft polenta to soak up the rich sauce.
• Pair with roasted root vegetables like carrots and parsnips for a hearty, rustic meal.
• For a special occasion, present the short ribs on a bed of buttery egg noodles alongside a glass of full-bodied red wine.
• Elevate your plating by garnishing with fresh herbs like chopped parsley or thyme for a pop of color and freshness.
• Transform leftovers into a delicious sandwich by shredding the meat and serving it on a crusty baguette.

These Braised Short Ribs are incredibly versatile, making them perfect for a cozy family dinner or an impressive meal for guests.

Common Mistakes to Avoid

• Mistake: Skipping the sear. Fix: Always sear short ribs on all sides to develop a rich, caramelized crust that adds depth to the final dish.
• Mistake: Using the wrong cooking liquid. Fix: Use a flavorful liquid like red wine or beef stock, not just water, to create a more complex and savory braising liquid.
• Mistake: Cooking at too high a temperature. Fix: Maintain a low, gentle simmer to break down connective tissue without making the meat tough or dry.
• Mistake: Not braising long enough. Fix: Cook until the meat is fork-tender, which typically takes 2.5 to 3.5 hours, depending on the size of the ribs.
• Mistake: Overcrowding the pot. Fix: Sear the short ribs in batches to ensure they brown properly and don’t steam.
• Mistake: Forgetting to season adequately. Fix: Generously season the meat with salt and pepper before searing and taste the braising liquid for seasoning.
• Mistake: Neglecting to skim the fat. Fix: After cooking, skim excess fat from the surface of the braising liquid for a cleaner, more refined sauce.
• Mistake: Cutting against the grain. Fix: Always slice the finished short ribs against the grain to ensure they are tender and easy to eat.
• Mistake: Rushing the resting period. Fix: Let the Braised Short Ribs rest for 10-15 minutes after cooking to allow the juices to redistribute throughout the meat.

Storing Tips

• Fridge: Cool your Braised Short Ribs quickly, then store in an airtight container for up to 4 days.
• Freezer: Freeze Braised Short Ribs in a freezer-safe container or heavy-duty bag for up to 3 months.
• Reheat: Reheat gently on the stovetop or in the oven until the internal temperature reaches 165°F for food safety.

For the best texture, thaw frozen Braised Short Ribs overnight in the refrigerator before reheating.

Conclusion

These tender Braised Short Ribs are perfect for a special dinner. Give this recipe a try and share your results in the comments below. For another impressive main course, consider this Prime Rib Roast or this Smoked Turkey.

Print

FAQs

What is the best cut of beef for braising?

Bone-in short ribs are the best cut for this recipe. Their high collagen content breaks down during the long, slow cooking process, making the meat incredibly tender and flavorful. This is essential for perfect Braised Short Ribs.

Can I make Braised Short Ribs ahead of time?

Yes, Braised Short Ribs are an excellent make-ahead dish. In fact, their flavor often improves after resting in the refrigerator overnight. Simply reheat them gently on the stovetop or in the oven before serving.

How long does it take to braise short ribs?

Plan for about 2.5 to 3.5 hours of total cooking time. The short ribs need this long, slow simmer to become fall-off-the-bone tender. The low and slow method is what defines a properly cooked Braised Short Ribs dish.