Tender Braised Short Ribs Recipe

Tender Braised Short Ribs Recipe

The ultimate fall-off-the-bone beef short ribs braised in red wine

Key Information

Prep Time: 30 minutes

Cook Time: 2.5-3 hours (oven) or 6-8 hours (slow cooker)

Total Time: 3-3.5 hours (oven) or 8-8.5 hours (slow cooker)

Servings: 4-6

Difficulty: Moderate

Dietary: Contains beef, potential gluten (flour), alcohol (wine)

Equipment Needed

• Large Dutch oven or heavy-bottomed pot with lid
• Wooden spoon
• Sharp knife and cutting board
• Measuring cups and spoons
• Kitchen tongs

Alternative: Slow cooker or pressure cooker

Ingredients

For the Ribs:

• 4-6 pounds beef short ribs (English cut)
• 2 tablespoons kosher salt
• 1 tablespoon fresh ground black pepper
• 3 tablespoons olive oil

For the Braising:

• 2 large onions, diced (about 3 cups)
• 3 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 cups red wine (such as Cabernet Sauvignon)
• 2 cups beef stock
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves

Method

1. Pat dry the short ribs thoroughly with paper towels. Season generously with salt and pepper.
2. Heat olive oil in Dutch oven over medium-high heat until shimmering.
3. Sear ribs on all sides until deeply browned (3-4 minutes per side). Work in batches if needed. Remove to a plate.
4. Reduce heat to medium. Add onions, carrots, and celery. Cook until softened (8-10 minutes).
5. Add garlic, cook until fragrant (30 seconds).
6. Pour in wine, scraping bottom of pot to release browned bits. Reduce by half (5-7 minutes).
7. Return ribs to pot. Add stock and herbs. Liquid should cover ribs by 2/3.
8. Cover and transfer to 325°F (165°C) oven. Cook 2.5-3 hours until meat is fork-tender.

Crucial Tips

• DON’T skip the searing step – it’s essential for flavor
• Keep liquid at a gentle simmer, not a boil
• Check tenderness at 2.5 hours – meat should easily pull from bone

Storage & Serving

• Store in refrigerator up to 3 days
• Reheat gently in oven at 300°F (150°C)
• Freezes well for up to 3 months

Common Mistakes

• Rushing the searing process
• Not patting meat dry before searing
• Using too much liquid
• Cooking at too high temperature

Variations

• Add mushrooms during braising
• Use beer instead of wine
• Add root vegetables in last hour
• Finish with balsamic glaze

Perfect served over mashed potatoes or polenta with braising liquid reduced into a sauce.