Oven Braised Beef Short Ribs (Printable)
Melt-in-your-mouth beef short ribs braised with red wine, aromatic vegetables, and herbs for a deeply flavorful, comforting dish.
# What You'll Need:
→ Meat
01 - 4 lbs bone-in beef short ribs
02 - Salt and freshly ground black pepper, to taste
→ Vegetables & Aromatics
03 - 2 tbsp olive oil
04 - 1 large onion, chopped
05 - 2 carrots, chopped
06 - 2 celery stalks, chopped
07 - 4 garlic cloves, minced
→ Braising Liquid & Flavor
08 - 2 tbsp tomato paste
09 - 2 cups dry red wine
10 - 2 cups beef broth
11 - 2 sprigs fresh thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves
# How To Make:
01 - Preheat oven to 325°F. Pat the beef short ribs dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, approximately 3 to 4 minutes per side. Transfer the seared ribs to a plate and set aside.
03 - Add the chopped onion, carrots, and celery to the Dutch oven. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - Stir in the tomato paste and cook for 1 minute. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let the liquid reduce by half, approximately 10 minutes.
05 - Return the seared short ribs to the pot. Add the beef broth, thyme sprigs, rosemary sprigs, and bay leaves. The liquid should nearly cover the ribs. Bring everything to a gentle simmer.
06 - Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours 30 minutes to 3 hours, until the meat is fork-tender and falling off the bone.
07 - Carefully remove the ribs and vegetables to a serving platter. Discard the thyme sprigs, rosemary sprigs, and bay leaves. Skim excess fat from the surface of the braising liquid. If a thicker sauce is desired, reduce the liquid on the stovetop over medium-high heat.
08 - Serve the braised short ribs hot with the reduced sauce spooned generously over the top.
# Expert Tips:
01 -
- The sauce practically makes itself while the ribs braise, and it tastes like something from a French bistro without any fussy technique.
- Leftovers are arguably better the next day, which makes this the smartest dinner party choice you will ever make.
02 -
- Resist every urge to peek and lift the lid during braising, each time you do the oven loses heat and adds cooking time you did not plan for.
- The sauce will look thin when it comes out of the oven but reduces dramatically in just 5 to 8 minutes on the stove, so do not panic and reach for cornstarch.
03 -
- The single biggest secret is the sear, take your time and get every side truly dark brown before moving on, because that caramelization cannot be replicated later in the process.
- Let the finished ribs rest in the sauce for 10 minutes off the heat before serving, this allows the meat to reabsorb some of the juices and keeps every bite succulent.