Braised Beef Short Ribs
These Braised Beef Short Ribs are so tender and flavorful! There’s nothing better than a rich and delicious beef dish that falls off the bone! Made in a Dutch oven, it is pure comfort food heaven!
This recipe was originally published on Spend With Pennies where I am a contributor.
Braised Short Ribs changed my life!
The first time I had braised short ribs was in Napa Valley and I was instantly in love. Of course, I had them at a 5-star restaurant so I figured they were hard to make – wrong!
The list of ingredients might seem long, but it’s a pretty easy recipe and the end results will leave your mouth watering for a bite of tender and juicy beef that’s baked in a rich red wine reduction!
What are Short Ribs?
They are the five ribs in the chuck/shoulder portion of the cow. The meat around them is overworked and doesn’t make for great steaks, but it does have a lot of flavors and with the proper cooking method, and braising, the meat will be as tender as a roast!
PHENOMENAL RECIPE! Like lick the plate and pray there’s more delish! Skipped the red pepper cause hubby doesn’t like any spice but OMG the flavor and the gravy that magically thickens. Excellent. Will make again!!
– Tankya Jennings
Beef Short Ribs Ingredients
- short ribs
- kosher salt
- ground black pepper
- vegetable oil
- celery stalks
- Vidalia onion
- shallots
- carrots
- all-purpose flour
- tomato paste
- garlic paste
- ground mustard powder
- crushed red pepper flakes
- Cabernet Sauvignon or red wine of your choice
- beef stock
- fresh thyme
- fresh oregano
- fresh rosemary
- bay leaves
How To Make Braised Short Ribs
While the list of ingredients may be long, this dish is actually quite simple to prepare and the taste is so worth it!
- Sear: Brown the ribs in vegetable oil. Sear them in batches and transfer to a clean plate to rest while preparing the rest of the dish.
- Sauté: Sauté the vegetables and add the flour, tomato paste, garlic, mustard powder, and salt.
- Deglaze & Simmer: Add wine and deglaze the bottom of the pan and use a wooden spoon to deglaze the bottom and get off all the yummy brown bits. Add the ribs back in and simmer until the wine has reduced by half, about 20 minutes.
- Bake: After reducing, add the beef stock and fresh herbs.
How to serve Braised Beef Short Ribs
This dish is going to WOW your family and the flavor is incredible! Once cooked, you can serve them on or off the bone.
Mashed potatoes will make a delicious base for the meat. Serve them with a side of roasted veggies or cheddar biscuits.
I highly recommend pairing it with a glass of red wine sangria and following it up with a rich dessert like flourless chocolate cake or something fruity like strawberry rhubarb crisp!
Braised Short Ribs Recipe storage
Braised short ribs will stay good in an airtight container in the refrigerator for 3 to 4 days.
What cut of meat do you use for braised short ribs?
There are a few different styles of beef short ribs.
- English-Style Short Ribs: This means that the ribs are cut between individual bones and they can be between 3 and 6 inches in length.
- Flanken-Style Ribs: These ribs are cut across the bones and usually have 3 bones in them.
While both as delicious, for this recipe, we are using English-style short ribs.
Do you put meat up or down for braised short ribs?
I always put mine in meat up, bone down. When cooking beef short ribs, I always put mine in meat up, bone down. This method allows for even cooking and helps to keep the meat moist and results in fork tender ribs. Additionally, the marrow in the bones can add extra flavor to the meat as it cooks.
Why are my braised short ribs chewy?
If you find that your ribs are chewy, it’s probably because you didn’t let them cook long enough so that they get hot enough to break down the connective tissue. The internal temperature of the ribs should be between 185 and 205 degrees F.
Do short ribs get softer the longer you cook them?
Yes, but you want to be sure to hit the sweet spot where they are fork tender but not falling apart.
More Delicious Beef Recipes!
- Barbacoa Beef – Preps in just 20 minutes, and then the crockpot does the rest!
- Bolognese Sauce – A quick, tomato-based sauce loaded with ground beef and spices!
- Country Fried Steak (Cracker Barrel Copycat) – Complete with creamy sawmill gravy!
- Hungarian Goulash – A rich and hearty homemade stew!
Steps
Season the short ribs with salt and pepper covering all sides of the meat.
Heat the oil in a large Dutch oven over medium heat and sear the ribs in batches, 2 to 3 ribs at a time, searing each side for about 45 seconds. Transfer to a plate and finish searing the rest of the meat.
Remove some of the excess oil/fat from the Dutch oven, making sure to leave some. Add the celery, onions, shallots, and carrots and saute until soft and translucent, about 5 minutes.
Add in the flour, salt, tomato paste, garlic, mustard powder, and red pepper flakes and stir frequently for about 1 minute.
Add in the wine and use your spoon to scrape and deglaze the bottom of the pot. Add the ribs back in and spoon the wine over them, then allow them to simmer and the wine to reduce for about 20 minutes. Meanwhile, preheat oven to 350°F.
Add in the beef stock and herbs then cover and bake in the oven for about 2 hours and 45 minutes. The meat should be falling off the bone when done.
Once done cooking, remove the ribs. Skim the excess fat off of the top of the sauce, remove the bay leaves and discard fat and bay leaves.
Notes
- Make sure to sear all sides of the ribs because this will yield the best flavor! And the brown bits that stick to the bottom will add extra flavor to the juice once deglazed.
- These are actually BETTER the next day! So if you're making them for a special occasion, I highly recommend doing all the work the day before and simply reheat them!
- Braised short ribs will stay good in an airtight container in the refrigerator for 3 to 4 days.
- The meat is going to shrink as it is baked, usually between 25 and 50%. A lot of the fat from the meat is going to render off, and you'll want to skim it off the top of the sauce.
Nutrition
- Calories721
- Carbs18g
- Protein58g
- Fat36g
- Saturated fat18g
- Fiber2g
- Sugar6g
- Sodium1713mg
Estimates per serving, when a serving size is listed.
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