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Braised Beef Short Ribs

Tender and Flavorful Braised Beef Short Ribs for Cozy Nights

Experience melt-in-your-mouth braised beef short ribs bathed in a rich red wine sauce, perfect for cozy dinners and special occasions.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 4 ribs
Course: Beef
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Ribs
  • 4 pounds Beef Short Ribs Choose well-marbled ribs for the best flavor and tenderness.
For the Aromatics
  • 2 tablespoons Olive Oil Essential for searing the ribs to create a flavorful crust.
  • 1 large Onion Adds sweetness and depth.
  • 1 large Carrot Provides earthy sweetness.
  • 1 stalk Celery Introduces aromatic qualities.
  • 4 cloves Garlic Fresh garlic enhances savoriness.
For the Sauce
  • 2 tablespoons Tomato Paste Enriches the sauce with umami depth.
  • 2 cups Red Wine (Cabernet Sauvignon or Merlot) Forms the sauce base.
  • 3 cups Beef Broth Enhances the sauce flavor.
For the Herbs
  • 2 sprigs Fresh Rosemary Imparts fragrant herbal notes.
  • 2 sprigs Fresh Thyme Imparts fragrant herbal notes.
  • 2 Bay Leaves Adds depth; optional but recommended.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. Season the beef short ribs generously with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat and sear the short ribs for 3–4 minutes on each side until golden brown.
  3. In the same Dutch oven, add diced onions, carrots, and celery. Sauté on medium heat for about 5 minutes until softened.
  4. Add minced garlic and tomato paste, cooking for another minute until aromatic and the paste darkens slightly.
  5. Pour in the red wine, scraping up the browned bits from the pot and simmer for about 5 minutes until thickened.
  6. Return the seared beef short ribs to the pot, pour in enough beef broth to cover, then add fresh rosemary, thyme, and bay leaves.
  7. Cover and transfer to the oven. Braise for 2½ to 3 hours until the meat easily pulls away from the bone.
  8. Remove the ribs, strain the sauce through a fine mesh sieve, and skim off excess fat. Drizzle the sauce over the ribs before serving.

Nutrition

Serving: 1ribsCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 1000IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

Resting the ribs for about 15 minutes after cooking allows juices to redistribute, ensuring every bite is tender and juicy.

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