Ah, Short Ribs 🥩—rich, tender, and flavorful cuts of beef that are perfect for slow cooking, braising, or grilling. They become melt-in-your-mouth when cooked low and slow.
Braised Short Ribs
Servings: 4
Prep time: 10–15 min
Cook time: 2.5–3 hours
Ingredients
- 4–6 beef short ribs (bone-in)
- Salt & black pepper, to taste
- 2 tbsp vegetable oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can use extra broth)
- 2 tbsp tomato paste
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
Instructions
- Preheat oven
- Preheat oven to 325°F (160°C).
- Season and sear ribs
- Pat short ribs dry and season generously with salt and pepper.
- Heat oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Sear ribs 2–3 minutes per side until browned. Remove and set aside.
- Sauté vegetables
- In the same pot, sauté onions, carrots, and celery 5–7 minutes until softened.
- Add garlic and cook 30 seconds. Stir in tomato paste.
- Deglaze and add liquids
- Pour in red wine (if using) and scrape up browned bits from the pot.
- Add beef broth, thyme, and bay leaf. Return ribs to the pot.
- Braise
- Cover the pot and place in preheated oven.
- Cook 2.5–3 hours until ribs are tender and falling off the bone.
- Serve
- Remove ribs and strain sauce if desired. Serve ribs with braising liquid over mashed potatoes, polenta, or rice.
🔥 Tips
- Low and slow is key—short ribs become tough if cooked quickly.
- Can also cook in a slow cooker: 6–8 hours on low.
- For extra richness, finish sauce with a knob of butter before serving.
- Great with roasted vegetables or creamy mashed potatoes.
I can also give you a Korean-style short ribs (Galbi/Jangjorim) recipe that’s sweet, savory, and tender—perfect if you want an Asian twist.
Do you want the Korean-style version?
