Braised Beef Short Ribs are a hearty and flavorful dish, perfect for special occasions or a comforting family meal. This recipe involves slowly cooking the beef short ribs until they are tender and succulent, allowing the rich flavors of red wine, beef broth, and aromatic herbs to meld together beautifully. The process is straightforward, requiring just a few simple steps to achieve a gourmet-quality dish at home. With a bit of patience, you’ll be rewarded with a delicious and satisfying meal that pairs perfectly with mashed potatoes or roasted vegetables.
Braised Beef Short Ribs
Braised Beef Short Ribs are a classic comfort food, ideal for a cozy dinner or entertaining guests. The secret to their rich flavor lies in slow-cooking the ribs in a mixture of red wine, beef broth, and seasonings. This method ensures that the meat becomes incredibly tender, absorbing all the flavors of the braising liquid.
Why you’ll love it!
- Tender and Juicy: The slow-cooking process ensures the meat is fall-off-the-bone tender.
- Rich Flavor: Red wine and beef broth create a deeply flavorful sauce.
- Versatile: Can be served with various side dishes, from mashed potatoes to roasted vegetables.
- Easy to Prepare: Simple steps with a gourmet result.
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Braised Beef Short Ribs shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Beef Short Ribs
- Seasonings (Salt, Pepper, Garlic Powder, Onion Powder)
- Oil (Vegetable or Olive)
- Onion
- Garlic
- Red Wine
- Beef Broth
- Thyme
- Red Wine Vinegar
Try these Smoked Dino Ribs!
How to make Braised Beef Short Ribs
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Sear the Ribs: Heat oil in a large pan and season the ribs. Sear them on all sides until browned.
- Sauté Onions and Garlic: Remove the ribs, then sauté the onions and garlic until soft and aromatic.
- Create the Braising Liquid: Add red wine, beef broth, thyme, and red wine vinegar to the pan. Simmer to combine flavors.
- Braise the Ribs: Pour the liquid over the ribs, cover, and bake at 300°F for 2-3 hours until the meat is tender.
- Serve: Skim the fat from the sauce and serve the ribs with mashed potatoes and the reduced sauce.
Try our Smoked Pot Roast!
FAQ
How should I store leftovers?
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to maintain tenderness.
Can I make this dish in advance?
Yes, braised beef short ribs can be made a day ahead. In fact, the flavors often improve after sitting overnight. Reheat before serving.
Can I substitute the red wine?
If you prefer not to use red wine, you can substitute it with additional beef broth or a non-alcoholic red wine.
What sides go well with braised short ribs?
Mashed potatoes, roasted root vegetables, or creamy polenta are excellent side dishes that complement the rich flavor of the ribs.
Have a nice Grilled Tomahawk Steak!
Serve this with…
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Eat More Gravy!
Braised Beef Short Ribs
Decadent, tender, and juicy braised beef short ribs are going to be one of your new favorite dinner options. This recipe is not fast, but it IS easy and is something anyone can master.
Ingredients
- 8 short ribs
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 tablespoons oil
- 1 medium onion, sliced
- 2 cloves garlic, crushed
- 2 cups red wine
- 2 cups beef broth
- 1/4 tsp thyme
- 3 tablespoons red wine vinegar
Slurry
- 1 tablespoon cornstarch (optional)
- 2 tablespoons cold water (optional)
Instructions
Sear the Short Ribs:
- Heat oil in a large cast iron pan, dutch oven, or non-stick skillet over medium-high heat.
- Season short ribs generously with salt, pepper, garlic powder, and onion powder.
- Sear each side of the ribs until well-browned. Do not move the ribs too much; let them develop a good crust.
- Once browned, remove the ribs from the pan and set aside.
Prepare the Braising Liquid:
- Reduce heat to medium and add the sliced onion to the same pan. Sauté until soft and translucent, about 3-4 minutes.
- Add crushed garlic and cook for 1 minute, stirring constantly.
- Pour in the red wine, beef broth, red wine vinegar, and add thyme. Stir to combine.
- Simmer the mixture for 10 minutes to let the flavors meld.
Braise the Short Ribs:
- If using a baking dish, pour the braising liquid over the seared short ribs. If using a dutch oven, return the short ribs to the pot.
- Cover tightly with a lid or aluminum foil.
- Bake in a preheated oven at 300°F (150°C) for 2-3 hours, or until the meat is tender and falls off the bone.
Prepare the Gravy:
- Once the short ribs are done, remove them from the braising liquid and set them aside, keeping them warm.
- Skim off any excess fat from the surface of the braising liquid.
- Place the pot or pan with the braising liquid over medium heat. Allow it to simmer and reduce until it thickens to a gravy-like consistency, stirring occasionally. This should take about 10-15 minutes.
- If needed, you can thicken the gravy further by creating a slurry with 1 tablespoon of cornstarch mixed with 1-2 tablespoons of cold water. Gradually whisk the slurry into the simmering liquid until the desired thickness is reached.
Serve:
- Serve the short ribs over mashed potatoes or your preferred side, and generously spoon the gravy over the top.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 779Total Fat: 53gSaturated Fat: 18gTrans Fat: 3gUnsaturated Fat: 34gCholesterol: 170mgSodium: 1631mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 45g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!