Braised Beef Short Ribs Recipe
Want to make amazing beef at home? This Braised Beef Short Ribs Recipe is perfect. The meat becomes super tender and tasty.
Equipment
- Large oven-safe pot with a lid
- Sharp knife
- Tongs to flip
- Measuring cups and spoons
- Cutting board
- Paper towels
Ingredients
- 4 pounds of beef short ribs
- 2 tablespoons of vegetable oil
- 1 large onion
- 3 carrots
- 3 celery stalks
- 4 garlic cloves
- 2 tablespoons of tomato paste
- 2 cups of beef broth
- 1 cup of red wine
- 2 bay leaves
- 3 fresh thyme sprigs
- Salt and black pepper
Instructions
- Take ribs out of the fridge first.
- Let them sit for 30 minutes.
- Pat them completely dry with paper towels.
- Season both sides with salt and pepper.
- This step helps create a nice crust.
- Heat your pot over medium-high heat now.
- Add oil and let it get hot.
- Place ribs in the pot carefully.
- Brown them for 4 minutes each side.
- They should look golden and crispy.
- Remove ribs and set them aside temporarily.
- Lower heat to medium temperature right away.
- Add onions, carrots, and celery to pot.
- Cook them for 5 minutes until soft.
- Add garlic and cook 1 minute more.
- Stir in tomato paste and cook 2 minutes.
- Pour in the red wine slowly now.
- Scrape up any brown bits from bottom.
- Those bits add tons of flavor actually.
- Add beef broth, bay leaves, and thyme.
- Bring everything to a gentle simmer together.
- Preheat your oven to 325°F right now.
- Return ribs to the pot carefully.
- Cover with the lid tightly shut.
- Put pot in oven for 3 hours.
- The meat should be fall-apart tender.
- Remove pot from oven very carefully.
- Take out bay leaves and thyme stems.
- Skim off any excess fat floating.
- Serve ribs with sauce poured over top.
Notes
- Always brown your meat really well first.
- This creates amazing deep flavor throughout.
- Don't skip the wine in this recipe.
- It adds richness you can't replace easily.
- Low and slow is the secret here.
- Don't rush the cooking time at all.
- Let ribs rest 10 minutes before serving.
- This helps juices redistribute back into meat.
- Make this dish one day ahead instead.
- It tastes even better the next day.
- The flavors blend together beautifully when reheated.
- Serve with mashed potatoes or creamy polenta.