Oven Braised Beef Short Ribs (Printable)
Beef short ribs slow-braised with red wine, aromatic vegetables, and herbs until fork-tender and deeply flavorful.
# What You Need:
→ Meats
01 - 4 lbs beef short ribs, bone-in
→ Vegetables
02 - 2 medium carrots, diced
03 - 2 celery stalks, diced
04 - 1 large yellow onion, diced
05 - 4 cloves garlic, minced
→ Liquids & Pantry
06 - 1 cup dry red wine
07 - 2 cups beef broth (gluten-free labeled if needed)
08 - 1 tbsp tomato paste
→ Herbs & Seasonings
09 - 2 sprigs fresh rosemary
10 - 3 sprigs fresh thyme
11 - 2 bay leaves
12 - 1 tsp salt, plus more for seasoning
13 - 1/2 tsp black pepper, plus more for seasoning
→ Oils
14 - 2 tbsp olive oil
# How To Make It:
01 - Preheat oven to 325°F.
02 - Pat the short ribs dry with paper towels. Season all sides generously with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 2 to 3 minutes per side. Transfer the seared ribs to a plate and set aside.
04 - Add the diced carrots, celery, and onion to the Dutch oven. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Stir in the minced garlic and tomato paste, then cook for an additional 1 minute until fragrant.
05 - Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let the liquid reduce by half, about 5 minutes.
06 - Return the seared short ribs to the pot. Pour in the beef broth and add the rosemary sprigs, thyme sprigs, and bay leaves. The liquid should nearly cover the meat. Bring to a gentle simmer on the stovetop, then cover with the lid and transfer to the preheated oven. Braise for 2 hours 30 minutes to 3 hours, or until the meat is fork-tender and falling off the bone.
07 - Remove the Dutch oven from the oven. Carefully transfer the short ribs and vegetables to a serving platter. Skim any excess fat from the surface of the braising liquid. Discard the rosemary sprigs, thyme sprigs, and bay leaves.
08 - Serve the short ribs hot with the skimmed braising sauce spooned generously over the top. Pair with mashed potatoes, polenta, or crusty bread.
# Expert Suggestions:
01 -
- The sauce practically builds itself from the wine and braising liquids, no fancy techniques required.
- Leftovers taste even better the next day when the flavors have had time to mingle overnight.
02 -
- Do not rush the sear because that deep brown crust is where half the flavor comes from in the final sauce.
- Resist the urge to peek by opening the lid during braising since every time you do heat escapes and the cooking time stretches longer.
03 -
- The secret to a sauce that coats the back of a spoon is patience during the wine reduction step, so do not skip it.
- Start checking the ribs at the 2.5 hour mark because every oven runs differently and overcooked ribs will shred instead of holding together beautifully.