Ohhh short ribs 😍—rich, fall-apart, serious comfort food. Here’s a classic braised short ribs recipe that comes out tender and deeply flavorful every time.
Braised Beef Short Ribs
Ingredients (serves 4):
- 3–4 lb (1.5–2 kg) beef short ribs
- Salt & black pepper
- 2 tbsp oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine (optional, can replace with broth)
- 2 sprigs fresh thyme or 1 tsp dried
- 1 bay leaf
Instructions:
- Prep & sear
- Preheat oven to 325°F (165°C).
- Pat ribs dry and season generously with salt and pepper.
- Heat oil in a large oven-safe pot or Dutch oven.
- Sear ribs on all sides until deep brown. Remove and set aside.
- Build flavor
- In the same pot, add onion, carrots, and celery. Cook until softened.
- Add garlic and tomato paste; cook 1–2 minutes.
- Deglaze
- Pour in wine, scraping up browned bits. Simmer 2–3 minutes.
- Braise
- Add beef broth, thyme, and bay leaf.
- Return ribs to the pot (liquid should come halfway up the meat).
- Cover and place in oven for 2½–3 hours, until fork-tender.
- Finish
- Remove ribs. Discard bay leaf and herbs.
- Optional: simmer sauce on stovetop to thicken.
- Serve ribs spooned with sauce.
🔥 Serving Ideas
- Over mashed potatoes, polenta, or creamy risotto
- With roasted carrots or green beans
- Shred leftovers for tacos or sandwiches
💡 Variations
- Slow cooker: 8 hours on LOW
- Asian-style: soy sauce, ginger, garlic, brown sugar
- BBQ short ribs: finish under the broiler with sauce
If you want, I can give you:
- Slow cooker short ribs
- Sticky Asian short ribs
- Instant Pot version
- Or boneless vs bone-in tips
Just tell me 😄
