There’s something magical about braised beef short ribs that makes your mouth water just by thinking about them. Imagine tender, juicy meat, slowly cooked to perfection in a rich sauce that makes your taste buds dance with joy. The aroma wafting from the kitchen is enough to make anyone swoon, and trust me, you’ll want to dive right into this dish.
Every time I make braised beef short ribs, it takes me back to family gatherings where laughter filled the air and plates overflowed with delicious food. This recipe is perfect for cozy Sunday dinners or impressing friends on a special occasion. Get ready for a flavor explosion that will leave you craving more.
Why You'll Love This Recipe
- Braised beef short ribs are incredibly easy to prepare, making them perfect for both novice and seasoned cooks
- The deep flavors meld beautifully, creating a comforting dish that looks stunning on any table
- Versatile enough to pair with mashed potatoes or crusty bread, this meal never fails to impress
- Ideal for sharing with family and friends during special occasions or cozy nights in
My friends still rave about the time I served these at my last dinner party when everyone went back for seconds—and thirds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Beef Short Ribs: Aim for well-marbled ribs; they become incredibly tender during cooking.
Onions: Use yellow onions for a sweet flavor; they caramelize beautifully.
Carrots: Fresh carrots add sweetness and color; chop them into bite-sized pieces.
Garlic: Fresh garlic cloves bring aromatic depth; smash them lightly before adding.
Beef Broth: Opt for low-sodium broth to control the saltiness of the dish.
Red Wine: Choose a good-quality dry red wine; it enhances the richness of the sauce.
Thyme and Bay Leaves: Fresh herbs elevate the flavor profile; use sprigs of thyme and whole bay leaves.
Olive Oil: A good drizzle helps brown the meat perfectly; don’t skimp on this step!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make braised beef short ribs
Prep Your Ingredients: Start by gathering all your ingredients together. Chop onions and carrots while smashing garlic cloves—this helps release their natural oils.
Sear the Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef short ribs until browned on all sides—this should take about 3-4 minutes per side.
Add Vegetables: Toss in chopped onions and carrots into the pot after removing the ribs. Cook until onions are translucent and fragrant, stirring occasionally.
Pour in Liquids: Deglaze the pot with red wine, scraping up any tasty bits stuck to the bottom. Then add beef broth along with thyme and bay leaves.
Braise Away: Return the seared ribs back into the pot. Bring everything to a gentle simmer, then cover tightly and transfer to an oven preheated to 325°F (160°C) for about 2-3 hours.
Serve & Enjoy: Once done, remove from oven and let rest briefly before serving. Pair with creamy mashed potatoes or crusty bread to soak up that luscious sauce!
Now you’re ready to dive into this delightful culinary experience! Enjoy every moment of savoring those melt-in-your-mouth braised beef short ribs—you deserve it!
You Must Know
- Braised beef short ribs are deliciously rich and tender, making them perfect for special occasions or cozy dinners
- The aroma of slow-cooked beef fills your home, creating an inviting atmosphere that makes every meal feel like a celebration
Perfecting the Cooking Process
Start by searing the beef short ribs until browned, enhancing flavor before braising them in a savory liquid. This method locks in moisture and creates depth in taste.
Add Your Touch
Feel free to swap out red wine for beef broth or experiment with spices like smoked paprika. Personalize the dish with seasonal vegetables for added texture and flavor.
Storing & Reheating
Store leftover braised beef short ribs in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the oven at low temperature to maintain tenderness.
Chef's Helpful Tips
- For perfectly braised beef short ribs, always allow ample time for marinating; overnight is best
- Use a heavy pot to ensure even heat distribution during cooking
- Don’t skip skimming fat from the sauce; it keeps the dish light and flavorful
Cooking these braised beef short ribs for my family turned into a delightful experience when my dad insisted on being my sous-chef, resulting in some hilarious cooking mishaps that we still laugh about today.
FAQ
Can I use other cuts of meat instead of short ribs?
Yes, chuck roast or brisket can be excellent alternatives for this recipe.
How do I know when the beef is properly cooked?
The meat should be fork-tender and easily pull apart when it’s fully cooked.
What is the best way to serve braised beef short ribs?
Serve with creamy mashed potatoes or polenta to soak up all that delicious sauce.
Braised Beef Short Ribs
Braised beef short ribs are an unforgettable dish that transforms any meal into a celebration. This recipe features succulent, fall-off-the-bone meat slow-cooked in a rich red wine and herb-infused sauce, making it perfect for cozy dinners or special gatherings. Each bite is a flavor explosion, complemented by the sweet notes of caramelized onions and tender carrots. Serve with creamy mashed potatoes or crusty bread to soak up every last drop of that mouthwatering sauce.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Braising
- Cuisine: American
Ingredients
- 4 lbs beef short ribs
- 2 medium yellow onions, chopped
- 3 medium carrots, chopped
- 4 garlic cloves, smashed
- 3 cups low-sodium beef broth
- 1 cup dry red wine
- 4 sprigs fresh thyme
- 2 whole bay leaves
- 2 tbsp olive oil
Instructions
- Prep your ingredients: Chop onions and carrots; smash garlic cloves.
- Sear the ribs: Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides for about 3-4 minutes per side.
- Add vegetables: Remove ribs and sauté onions and carrots until onions are translucent.
- Pour in liquids: Deglaze with red wine, scraping up bits from the pot. Add beef broth, thyme, and bay leaves.
- Braise: Return ribs to the pot. Bring to a simmer, cover tightly, and transfer to an oven preheated to 325°F (160°C) for 2-3 hours.
- Serve: Let rest briefly before serving with mashed potatoes or bread.
Nutrition
- Serving Size: 1 rib (approximately 200g)
- Calories: 485
- Sugar: 3g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 112mg
Keywords: For added richness, allow the short ribs to marinate overnight in the fridge before cooking. You can swap red wine for additional beef broth if desired and experiment with seasonal vegetables like parsnips or mushrooms.
