Description

This rich and hearty Braised Short Ribs recipe features tender, bone-in short ribs slowly cooked in a flavorful mixture of red wine, beef broth, and aromatic vegetables. The ribs are seared to develop a deep crust, then braised low and slow in the oven until fall-off-the-bone tender. The resulting sauce is reduced to a luscious gravy that perfectly complements the meat. Ideal for a comforting dinner, served alongside mashed potatoes, roasted vegetables, or creamy polenta.

Ingredients

Scale

Meat

4 pounds bone-in short ribs
Salt and pepper (to taste)

Vegetables & Aromatics

1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced

Liquids & Seasonings

2 tablespoons olive oil
2 tablespoons tomato paste
2 cups red wine (such as Cabernet Sauvignon or Merlot)
2 cups beef broth
2 sprigs fresh rosemary
2 bay leaves

For Garnish (Optional)

Chopped fresh parsley
Additional fresh rosemary

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for the slow braising process.
Season Short Ribs: Generously season the bone-in short ribs with salt and pepper on all sides to enhance flavor.
Sear the Ribs: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the short ribs on all sides in batches to develop a rich crust. Remove and set aside on a plate.
Manage Fat: Reserve 2 tablespoons of the fat rendered during searing in the pot for cooking vegetables, discarding the rest.
Sauté Vegetables: Add chopped celery, carrots, and onion to the pot and sauté until softened and onions are translucent, building a flavorful base.
Add Aromatics: Stir in minced garlic and tomato paste. Cook, stirring constantly until fragrant and slightly caramelized.
Deglaze: Pour in red wine to deglaze the pot, scraping up browned bits from the bottom. Simmer for a few minutes to evaporate the alcohol and concentrate flavor.
Add Broth and Herbs: Stir in beef broth, rosemary sprigs, and bay leaves. Bring the mixture to a simmer.
Return Ribs to Pot: Submerge the seared short ribs fully in the liquid. Add extra broth or water if necessary to cover the meat.
Braise in Oven: Cover the pot and transfer it to the preheated oven. Braise for about 3 hours until the ribs are tender and easily pull away from the bone.
Remove Ribs and Skim Fat: Take the ribs out and set aside. Skim off excess fat from the braising liquid or use a fat separator for a leaner sauce.
Reduce Sauce: Optionally strain the braising liquid and return to the pot. Simmer until slightly thickened into a rich sauce. Adjust salt and pepper as needed.
Serve: Plate the tender braised short ribs and spoon the sauce over them. Garnish with chopped fresh parsley or additional rosemary if desired. Serve alongside mashed potatoes, roasted vegetables, or creamy polenta for a complete meal.

Notes

For best flavor, use a full-bodied red wine such as Cabernet Sauvignon or Merlot.
Braising low and slow is key to tender short ribs—do not rush the cooking time.
Be sure to brown the ribs thoroughly to enhance depth of flavor in the final dish.
If sauce is too thin after braising, reduce it on stovetop until desired consistency.
Fat can be skimmed for a leaner dish or left for richer mouthfeel, depending on preference.
Leftovers reheat well and often taste even better the next day.