When winter’s chill sets in, these tender Braised Short Ribs offer the ultimate comfort. The slow-cooking process transforms tough meat into succulent, fork-tender bites that practically melt in your mouth.
With just 20 minutes of prep and a hands-off cooking time of 2 hours and 40 minutes, this recipe delivers restaurant-quality results with minimal effort. At only 217 calories per serving, it’s a surprisingly lighter take on this classic dish that doesn’t sacrifice an ounce of flavor.
Ingredients for Perfect Braised Short Ribs
- Beef Short Ribs: 8 whole pieces, room temperature for even cooking
- Olive Oil: 3 tablespoons, divided for searing and sautéing
- Aromatics: 1 diced yellow onion and 3 chopped carrots
- Coating: 1/4 cup all-purpose flour, salt, and pepper to taste
- Braising Liquid: 1 cup dry red wine and 2 1/2 cups low-sodium beef broth
- Flavor Enhancers: 2 tablespoons tomato paste
- Fresh Herbs: 2 sprigs each of thyme and rosemary
Step-by-Step Instructions
- Prepare Oven: Set temperature to 350°F (175°C) for perfect braising
- Sauté Vegetables: Cook onions and carrots in 1 tablespoon oil until softened
- Prep Ribs: Season with salt and pepper, coat with flour for a beautiful crust
- Sear Meat: Brown ribs in remaining oil, about 45 seconds per side until golden
- Create Sauce: Deglaze with wine, add broth and tomato paste for rich flavors
- Combine: Return vegetables and ribs to pot, add fresh herbs
- Slow Cook: Cover and braise for 2 hours at 350°F, then 30-45 minutes at 325°F
- Rest and Serve: Let rest 20 minutes, skim fat, and serve over mashed potatoes
Cooking Techniques
Braising is what makes these short ribs so tender and tasty! The magic happens when you brown the meat first (this creates amazing flavor) and then cook it slowly in liquid.
The Dutch oven is perfect for this – it keeps all those wonderful flavors locked in while the meat gets super tender. When you’re browning the ribs, don’t rush it! Those 45 seconds per side are going to give you that beautiful brown crust that adds so much flavor to the final dish.
Wine Selection Tips
For the best results, pick a dry red wine that you’d enjoy drinking – a Pinot Noir or Côtes du Rhône works great! Skip the cooking wine from the grocery store – it won’t give you the same rich flavor. Not using wine? No problem! Just add an extra cup of beef broth with a splash of balsamic vinegar to get that same depth of flavor.
Serving Suggestions
These short ribs love creamy mashed potatoes – they’re perfect for soaking up all that rich sauce! You could also try serving them over creamy polenta or buttered egg noodles. Add a fresh green salad or some roasted Brussels sprouts on the side to balance out the richness. Don’t forget to spoon extra sauce over everything!
Storage and Reheating
Good news – these short ribs taste even better the next day! Once they’ve cooled down, pop them in an airtight container with their sauce and keep them in the fridge. When you’re ready to eat, warm them slowly in a covered pot on the stove or in the oven at 325°F.
The sauce might get thick in the fridge – just add a splash of beef broth while reheating if needed. They’ll stay tasty for 3-4 days in the fridge.
Braised Short Ribs
Equipment
- Dutch oven or oven-safe pot with lid
Ingredients
Main Ingredients
- 3 Tablespoons olive oil
- 1 whole yellow onion diced
- 3 whole carrots chopped
- 8 whole beef short ribs
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 1 cup dry red wine such as Cote du Rhone or Pinot Noir
- 2 1/2 cups low-sodium beef broth
- 2 Tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Preheat oven to 350 degrees F.
- In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
- Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
- Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
- Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
- Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
- Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
- Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
- Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.
