This braised short ribs recipe has fans. “This has been my go-to recipe for short ribs for as long as I can remember,” says one commenter, “it never fails.” It’s an ideal dish for entertaining since short ribs are even better when allowed to rest overnight to reheat the following day.
The cooking method is simple, building flavor with each step: Start by heading to a butcher and ask them to cut bone-in short ribs (which have more flavor than boneless short ribs) into 2" pieces. Using a Dutch oven, sear them in batches until cooked on all sides. When you pour off the fat, take care not to lose the browned bits stuck to the bottom of the pan, which will add even more flavor. Next, sauté some aromatic vegetables in the residual drippings, then toast the tomato paste and flour, which will add a depth of flavor and viscosity to the braise. After deglazing with the red wine (scrape up those browned bits so they dissolve), you’ll simmer the meat on the stovetop for a bit before tucking in lots of garlic and fresh herbs, dousing the whole thing with beef broth, and sliding the braise into the oven.
The long cook time transforms the braising liquid into a rich sauce and the short ribs into fall-off-the-bone tender chunks. Transfer the meat to a platter and strain the sauce, skimming the fat that rises to the top. Serve with mashed potatoes, creamy polenta, plush Parker House rolls, or wide ribbons of pasta, so none of that sauce goes to waste.
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Ingredients
6 servings
5
lb. bone-in beef short ribs, cut crosswise into 2" pieces
Kosher salt and freshly ground black pepper
3
Tbsp. vegetable oil
3
medium yellow onions, chopped
3
medium carrots, peeled, chopped
2
celery stalks, chopped
3
Tbsp. all-purpose flour
1
Tbsp. tomato paste
1
750-ml bottle dry red wine (preferably Cabernet Sauvignon)
10
sprigs flat-leaf parsley
8
sprigs freesh thyme
4
sprigs fresh oregano
2
sprigs fresh rosemary
2
fresh or dried bay leaves
1
head of garlic, halved crosswise
4
cups low-sodium beef stock
Preparation
Step 1
Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
Step 2
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2–3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Step 3
Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
Editor’s note: This recipe was first printed in our October 2011 issue; head this way for more of our favorite comfort foods →
FAQs
For braising beef, look for a dry, full-bodied red wine such as Cabernet, a fuller-bodied Pinot Noir, or Chianti Classico. Don't Overcook the Beef. Believe it or not, it is possible to braise short ribs for too long.
Can you braise in red wine? ›
For a braise, you want a mixture of wine and stock. Pick a rich red wine to braise beef and pork, or if you are making classic coq au vin. A lighter white wine works well with other braised chicken dishes or fish stews. Place the protein in the pot, then add the liquid.
What temperature do you braise short ribs? ›
Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone. Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving.
Why are my braised short ribs tough? ›
If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.
Should short ribs be submerged when braising? ›
Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. 6Cover with the lid and place the Dutch oven in the oven. Cook at 350°F for 2 hours, then reduce the heat to 325°F and cook for 30 to 45 minutes more.
Can you braise short ribs too long? ›
You definitely want these short ribs to be meltingly tender and fall off the bone so make sure you cook them long enough. That said, don't overcook them or they could turn out dry or even too mushy.
How long to braise short ribs at 225? ›
Leave the ribs in the pan for best results. Apply cherry smoke for about 2 hours. Cover the pan tightly with foil and let it cook for 3 hours at 225°F (107°C). During this time, the wine and beef juices will create steam and the beef will get a good braising inside the covered pan to super tenderize the beef.
Should you sear short ribs before braising? ›
Sear and Brown Ribs – Before braising your beef short ribs in the oven, always sear and brown them first. If not, your ribs will have an undesirable brownish-gray color at the end of the cooking process. Searing them will give the ribs flavor, color and texture.
Can you slow cook short ribs too long? ›
Technically, yes. Anything can become overcooked in the slow cooker if it goes for too long. Fortunately, since there's plenty of liquid in a stew, there's very little risk of that happening in this recipe. Still, I don't recommend cooking longer than the 8 hours listed!
Do you put meat up or down for braised short ribs? ›
Immediately after adding oil, add the beef ribs. Place them face down on the meat side (not the bone side). Make sure they are not on top of each other and they are fully touching the bottom of the pan.
You will need to brown the short ribs before braising. Using a dutch oven or a sauté pan, add the short ribs on one layer and use medium-high heat to brown them. Sear them on each side and let them get a deep brown. Browning is an art form that can take years of practice.
What red wine goes with braised beef? ›
Classic fuller-bodied reds, such as Bordeaux blends led by Cabernet Sauvignon or Merlot, Châteauneuf-du-Pape from the southern Rhône or Australian Shiraz, are often considered go-to wines that can match the flavour intensity of a roast beef dish.
What red wine for beef rib? ›
While a Cabernet would be a solid choice, something more medium-bodied such as a Zinfandel or Merlot would also pair nicely. My personal favorite is a blend of primarily Zinfandel with bolder Petite Sirah and Syrah added in small amounts.
Is Cabernet Sauvignon good for braising? ›
The Cabernet provides a rich flavor to the braised liquid, but still maintains its sweetness from the leeks. Serve this with polenta or a side of mash potatoes for a rich, satisfying dinner.
Is Pinot Noir good for braising? ›
April 7, 2019 / Recipes Pinot Noir Braised Lamb Shanks
Its subtle fruit and spice mingle perfectly with the complex flavors of this classic dish.
