Description

This classic Braised Short Ribs recipe features tender, fall-apart beef slow-cooked in a rich red wine and beef stock sauce with aromatic vegetables and herbs. Perfect for a comforting dinner, the ribs are browned, then braised in the oven until melt-in-your-mouth tender, creating a deeply flavorful dish ideal for serving over mashed potatoes or polenta.

Ingredients

Short Ribs

3 pounds bone-in beef short ribs (5-8 pieces)
Kosher salt and black pepper (to season the ribs)
1 tablespoon olive oil

Vegetables and Aromatics

1 small sweet yellow onion (finely chopped)
2 carrots (finely chopped)
5 cloves garlic (minced)

Thickening and Flavoring Agents

¼ cup all-purpose flour
2 tablespoons tomato paste

Liquids and Seasonings

1 ½ cups dry red wine (such as Pinot Noir, Merlot or Cabernet Sauvignon)
2 cups unsalted beef stock (or low sodium beef broth)
2 tablespoons balsamic vinegar
½ teaspoon salt (omit if using salted broth or stock, then salt to taste after cooking)
¼ teaspoon black pepper
4 sprigs fresh thyme

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 325° F to prepare for the gentle braising of the short ribs.
Season and Brown the Ribs: Generously season the short ribs with kosher salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ribs in batches if necessary, browning them on all sides for 30 seconds to 1 minute per side until a rich crust forms. Remove and set aside on a clean plate.
Sauté Vegetables: Add the finely chopped onion and carrot to the pot and sauté for about 3 minutes until they begin to soften, developing a sweet base flavor.
Add Garlic, Flour, and Tomato Paste: Reduce heat to medium, then stir in the minced garlic, all-purpose flour, and tomato paste. Cook while stirring constantly for 1 minute to remove the raw flour taste and blend the tomato paste flavors.
Deglaze and Build Sauce: Pour in the dry red wine, stirring to deglaze the pot and scrape up browned bits from the bottom. Then add beef stock, balsamic vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring the mixture to a simmer.
Braise the Short Ribs: Return the browned short ribs to the pot, spoon some sauce over them, and add the fresh thyme sprigs. Cover with the lid and transfer the Dutch oven to the preheated oven. Bake for 2 to 2 ½ hours, or until the meat is tender and falls apart easily.
Rest and Finish the Sauce: Remove the pot from the oven and let the ribs rest with the lid on for 10-15 minutes. Discard thyme stems and skim any excess fat from the sauce. Taste and adjust seasoning with salt and pepper if needed.
Serve: Serve the braised short ribs over creamy mashed potatoes or polenta, spooning the luscious sauce over the top for a delightful meal.

Notes

For best flavor, use a dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon.
If using salted broth or stock, omit the additional ½ teaspoon salt and adjust seasoning after cooking.
Browning the ribs well is key to developing deep flavor; do not skip this step.
Leftovers store well in the refrigerator for up to 3 days and freeze beautifully for up to 3 months.
To reduce cooking time, consider using an Instant Pot on the braise setting for about 45 minutes, but the oven method provides superior tenderness and flavor.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Baking
Cuisine: Western, American