Short ribs
Here’s a complete guide for perfect, tender short ribs—rich, flavorful, and fall-off-the-bone delicious. 🥩🍷
Braised Beef Short Ribs
Ingredients (4 servings)
- 4–6 beef short ribs (about 3–4 lbs)
- Salt and pepper
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine (optional, can replace with extra broth)
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Prep & Sear
- Pat ribs dry, generously season with salt and pepper.
- Heat oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Sear ribs 3–4 minutes per side until browned. Remove and set aside.
- Cook the Aromatics
- In the same pot, sauté onion, carrots, and celery for 5–6 minutes.
- Add garlic and tomato paste, cook 1–2 minutes until fragrant.
- Deglaze
- Pour in red wine (if using) and scrape up browned bits from the bottom.
- Simmer 2–3 minutes to reduce slightly.
- Braise
- Return ribs to the pot.
- Add beef broth until ribs are almost submerged.
- Add rosemary, thyme, and bay leaves.
- Bring to a simmer, cover, and transfer to preheated oven at 325°F (160°C).
- Cook 2½–3 hours until meat is tender and falling off the bone.
- Finish & Serve
- Remove ribs and strain sauce if desired.
- Serve short ribs with sauce over mashed potatoes, creamy polenta, or roasted vegetables.
Tips
- Low and slow cooking ensures melt-in-your-mouth tenderness.
- For extra flavor, marinate ribs overnight with wine, garlic, and herbs.
- Can also be made in a slow cooker: sear ribs first, then cook 6–8 hours on low.
- Add mushrooms for a richer sauce.
If you want, I can give a Korean-style short ribs recipe (Galbi) or a smoky BBQ grilled version too.
Do you want me to do that?
