Tender Oven Braised Beef Short Ribs (Printable version)
Melt-in-your-mouth beef short ribs braised with red wine, herbs, and aromatic vegetables for a deeply comforting dish.
# Ingredient List:
→ Meat
01 - 4 lbs bone-in beef short ribs
02 - Kosher salt and freshly ground black pepper, to taste
→ Vegetables & Aromatics
03 - 2 tbsp olive oil
04 - 1 large yellow onion, medium dice
05 - 2 medium carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
→ Braising Liquid & Seasonings
08 - 2 tbsp tomato paste
09 - 2 cups dry red wine (such as Cabernet Sauvignon or Burgundy)
10 - 2 cups beef broth
11 - 2 fresh thyme sprigs
12 - 2 fresh rosemary sprigs
13 - 2 bay leaves
# How to Make It:
01 - Preheat oven to 325°F. Pat the beef short ribs thoroughly dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches if necessary, sear the short ribs on all sides until a deep golden-brown crust forms, approximately 3 to 4 minutes per side. Transfer the browned ribs to a plate and set aside.
03 - Reduce heat to medium. Add the diced onion, carrots, and celery to the Dutch oven and sauté until softened and lightly caramelized, about 5 minutes. Add the minced garlic and continue cooking for 1 additional minute until fragrant.
04 - Stir in the tomato paste and cook for 1 minute to caramelize. Pour in the red wine, using a wooden spoon to scrape up any fond from the bottom of the pot. Bring to a boil and let the liquid reduce by approximately half, about 10 minutes.
05 - Return the seared short ribs to the Dutch oven along with any accumulated juices. Add the beef broth, thyme sprigs, rosemary sprigs, and bay leaves. The braising liquid should come nearly to the top of the ribs. Bring the mixture to a gentle simmer on the stovetop.
06 - Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours 45 minutes to 3 hours, or until the meat is fork-tender and pulls easily away from the bone.
07 - Carefully remove the ribs and transfer to a warmed serving platter. Discard the thyme sprigs, rosemary sprigs, and bay leaves. Skim excess fat from the surface of the braising liquid. For a richer, more concentrated sauce, simmer the liquid on the stovetop until it reaches the desired consistency.
08 - Arrange the short ribs on warmed plates and ladle the reduced sauce generously over the top. Serve immediately.
# Expert Suggestions:
01 -
- The braising liquid transforms into the richest, most velvety sauce without any thickening tricks or fancy technique.
- It fills your home with the kind of smell that makes people wander into the kitchen asking when dinner is ready.
- Leftovers, if you are lucky enough to have any, taste even better the next day when the flavors have had time to settle and deepen overnight.
02 -
- Do not rush the wine reduction step because boiling off the alcohol before the braise prevents the finished sauce from tasting sharp or harsh.
- Keep the lid on the entire braising time because every time you peek, you lose moisture and extend the cooking time.
03 -
- Toss a handful of sliced mushrooms into the vegetables for an earthy depth that makes the sauce taste like it came from a much more complicated recipe.
- Always check your wine and broth labels for hidden gluten or allergens because some brands sneak in unexpected ingredients.