Description
This Braised Beef Short Ribs recipe slow cooks tender, flavorful ribs in a rich red wine sauce. Ideal for a comforting dinner, the beef becomes melt-in-your-mouth soft after hours in the oven with aromatics and vegetables, creating a deep, savory sauce perfect for serving over mashed potatoes or crusty bread.
Ingredients
Scale
Beef and Seasoning
- 5 – 6 beef short ribs (300-400g / 10-14oz each)
- 1.5 tsp salt
- 1.5 tsp pepper
Cooking Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 1 large onion, chopped (brown, yellow, or white)
- 2 celery ribs, chopped
- 2 carrots, chopped
- 2 tbsp tomato paste
- 2 cups (500ml) dry red wine
- 2 cups (500ml) beef stock/broth, low sodium
- 2 sprigs thyme (optional)
- 2 bay leaves
Instructions
- Preheat and Season: Preheat your oven to 160°C (325°F). Sprinkle the beef short ribs evenly with salt and pepper to season them thoroughly.
- Brown the Ribs: Heat olive oil in a large ovenproof pot over high heat. Add half the ribs and brown them aggressively on all sides for about 5 to 7 minutes in total. Remove the ribs and repeat with the remaining ribs. Removing the browned ribs, set them aside.
- Sauté Aromatics: Reduce heat to medium. Add chopped onion and crushed garlic to the same pot, cooking for 2 minutes until fragrant.
- Add Vegetables: Add chopped carrots and celery. Cook for about 5 minutes until the carrots start to soften and become sweet.
- Add Tomato Paste: Stir in tomato paste and cook for 1 minute to deepen its flavor.
- Deglaze with Liquids: Pour in dry red wine and low sodium beef stock. Add thyme sprigs and bay leaves. Stir well until the tomato paste dissolves completely, scraping up any browned bits from the bottom of the pot.
- Return Beef to Pot: Place the browned beef ribs back into the liquid, arranging them so they are submerged to ensure even braising.
- Braise in Oven: Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 hours or until the meat is tender enough to be easily separated with forks.
- Remove Beef and Strain Sauce: Carefully remove the beef ribs from the pot, keeping the meat on the bones. Cover to keep warm. Strain the cooking liquid through a sieve, pressing on the vegetables to extract juices for a smooth sauce. This step is optional if you prefer a chunky sauce.
- Reduce Sauce: Return the strained sauce to the pot and bring it to a simmer on the stovetop. Adjust thickness by simmering to reduce or adding water to thin. Season with additional salt and pepper if needed.
- Serve: Arrange the beef ribs on a serving plate and spoon the red wine sauce generously over the top. Serve immediately for best flavor and tenderness.
Notes
- This recipe replicates restaurant-quality braised short ribs and is surprisingly easy to prepare at home with minimal ingredients.
- The red wine adds richness and depth, making the sauce complex and flavorful.
- The oven braising method is preferred, but you can also adapt this recipe for stove top, slow cooker, or pressure cooker/Instant Pot with adjusted cooking times.
- Braising until the meat can be pulled apart easily ensures perfect tenderness. Check with forks near the end of cooking.
- Straining the sauce is optional if you prefer a rustic texture with vegetables included in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 545
- Sugar: 3 g
- Sodium: 1101 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 129 mg
