Braising beef short ribs is a delicious way to enjoy this rich cut of meat, and it’s a dish that hails from traditional American cuisine. The slow cooking process results in tender, flavorful ribs that fall off the bone. Whether it’s a cozy family dinner or a special occasion, this classic recipe is sure to impress. With a few simple ingredients including beef short ribs, red wine, onions, and aromatic herbs, you’ll create a hearty meal that’s bound to become a favorite at the dinner table.
Braised Beef Short Ribs Recipe
4
servings30
minutes2
hours30
minutes642
kcal3
hoursKeep the screen of your device on
Ingredients
2 kg 4 2/5 lb beef short ribs
Salt and freshly ground pepper to taste
2 tablespoons 2 tablespoons vegetable oil
1 1 onion
2 2 carrots
2 2 sticks celery
4 4 garlic cloves
60 ml 1/4 cup tomato paste
750 ml 3 cup red wine
1 l 4 cup beef stock
1 1 bouquet garni (thyme, parsley, bay leaf bundled together)
2 tablespoons 2 tablespoons flour
Equipment
Dutch oven- Tongs
- Wooden spoon
- Whisk
Directions
- Prepare the Ribs: Season the beef short ribs generously with salt and pepper.
- Sear the Ribs: Heat the vegetable oil in a Dutch oven over medium-high heat. Add the ribs and brown them on all sides, working in batches if necessary so as not to overcrowd the pot. Remove the ribs and set aside.
- Cook the Vegetables: In the same pot, add the onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened. Add garlic and tomato paste and cook for another 2 minutes.
- Deglaze the Pot: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the wine to a simmer and let it reduce by about half.
- Add Ribs and Stock: Return the ribs to the pot and add the beef stock. Add the bouquet garni. Ensure the liquid covers the ribs (add a bit of water if necessary).
- Braise the Ribs: Cover the pot and transfer to the oven. Cook at 160°C (325°F) for about 2.5 hours, or until the ribs are tender and falling off the bone.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, remove the ribs, and bring the liquid on the stove to a simmer. Whisk in the flour until thickened, then return the ribs to the pot to coat in the sauce.
- Serve: Taste and adjust seasoning as needed. Serve the ribs with the sauce spooned over them, alongside mashed potatoes or your preferred side dish.
What type of red wine should I use for the recipe?
A dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir works well in this recipe. Avoid very sweet wines.
Can I use a different cut of meat instead of short ribs?
Yes, you can substitute short ribs with other cuts like beef chuck or brisket. However, cooking times may vary, and the texture might be different.
Is it necessary to use a Dutch oven?
While a Dutch oven is ideal for braising due to its heavy construction and lid, you can use any large ovenproof pot with a lid.
How can I make the ribs more flavorful?
Marinating the ribs overnight in wine and herbs, or allowing the dish to rest overnight after cooking, can enhance the flavors. Also, ensure good seasoning and browning in the initial steps.
Can I make this recipe in a slow cooker or Instant Pot?
Yes, you can adjust the recipe for a slow cooker by following the searing and deglazing steps on the stovetop first, then transferring to a slow cooker. Cook on low for 6-8 hours. For an Instant Pot, use the sauté function for searing and a pressure cooking time of about 45 minutes.
What can I do with leftovers?
Leftover braised ribs can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated gently on the stovetop. Alternatively, shred the meat and use it in sandwiches or tacos.
Can I freeze braised beef short ribs?
Yes, you can freeze them. Allow the ribs to cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
