Braised Beef Short Ribs
These Braised Beef Short Ribs are so tender and flavorful! There’s nothing better than a rich and delicious beef dish that falls off the bone! Made in a Dutch oven, it is pure comfort food heaven!
Serve the beef short ribs over mashed potatoes with dinner rolls for an epic dinner the family will love!
This recipe was originally published on Spend With Pennies where I am a contributor.
Braised Short Ribs changed my life!
The first time I had braised short ribs was in Napa Valley and I was instantly in love. Of course, I had them at a 5-star restaurant so I figured they were hard to make – wrong!
The list of ingredients might seem long, but it’s a pretty easy recipe and the end results will leave your mouth watering for a bite of tender and juicy beef that’s baked in a rich red wine reduction!
What are Short Ribs?
They are the five ribs in the chuck/shoulder portion of the cow. The meat around them is overworked and doesn’t make for great steaks, but it does have a lot of flavors and with the proper cooking method, and braising, the meat will be as tender as a roast!
Beef Short Ribs ingredients
- short ribs
- kosher salt
- ground black pepper
- vegetable oil
- celery stalks
- Vidalia onion
- shallots
- carrots
- all-purpose flour
- tomato paste
- garlic paste
- ground mustard powder
- crushed red pepper flakes
- Cabernet Sauvignon or red wine of your choice
- beef stock
- fresh thyme
- fresh oregano
- fresh rosemary
- bay leaves
What cut of meat do you use for braised short ribs?
There are a few different styles of beef short ribs.
- English-Style Short Ribs: This means that the ribs are cut between individual bones and they can be between 3 and 6 inches in length.
- Flanken-Style Ribs: These ribs are cut across the bones and usually have 3 bones in them.
While both as delicious, for this recipe, we are using English-style short ribs.
How to make Braised Short Ribs
While the list of ingredients may be long, this dish is actually quite simple to prepare and the taste is so worth it!
- Sear: Brown the ribs in vegetable oil. Sear them in batches and transfer to a clean plate to rest while preparing the rest of the dish.
2. Saute: Saute vegetables and add the flour, tomato paste, garlic, mustard powder, and salt.
3. Deglaze & Simmer: Add wine and deglaze the bottom of the pan and use a wooden spoon to deglaze the bottom and get off all the yummy brown bits. Add the ribs back in and simmer until the wine has reduced by half, about 20 minutes.
4. Bake: After reducing, add the beef stock and fresh herbs.
How long to cook Short Ribs in oven?
Finally, cover and bake for 2 1/2 to 3 hours until the meat falls off the bone easily. Remove from the oven every half hour or so to spoon the liquid over the ribs.
Beef Short Ribs Recipe Notes:
- Make sure to sear all sides of the short ribs because this will yield the best flavor! And the brown bits that stick to the bottom will add extra flavor to the juice once deglazed.
- These are actually BETTER the next day! So if you’re making them for a special occasion, I highly recommend doing all the work the day before and simply reheating them! I usually reheat in the microwave for ease and remove the meat from the bone before reheating.
- The meat is going to shrink as it is baked, usually between 25 and 50%. A lot of the fat from the meat is going to render off, and you’ll want to skim it off the top of the sauce.
Just look at how tender that meat is! The Beef Short Ribs recipe is a real winner and perfect for a cozy family night at home or a special occasion!
How to serve Braised Beef Short Ribs
This dish is going to WOW your family and the flavor is incredible! Once cooked, you can serve them on or off the bone.
Mashed potatoes will make a delicious base for the meat. Serve them with a side of roasted veggies or cheddar biscuits.
I highly recommend pairing it with a glass of red wine sangria and following it up with a rich dessert like flourless chocolate cake or something fruity like strawberry rhubarb crisp!
PHENOMENAL RECIPE! Like lick the plate and pray there’s more delish! Skipped the red pepper cause hubby doesn’t like any spice but OMG the flavor and the gravy that magically thickens. Excellent. Will make again!!
Braised Short Ribs Recipe storage
Braised short ribs will stay good in an airtight container in the refrigerator for 3 to 4 days.
Braised Beef Short Ribs FAQs
I always put mine in meat up, bone down. When cooking beef short ribs, I always put mine in meat up, bone down. This method allows for even cooking and helps to keep the meat moist and results in fork tender ribs. Additionally, the marrow in the bones can add extra flavor to the meat as it cooks.
Yes, the ribs should be covered for the majority of the cooking time. Some people like to remove the lid for the last 20 minutes or so of cooking to allow the sauce to reduce a bit for serving. But our method reduces before baking.
It’s not necessary to flip the ribs once they go in the oven. Cooking with the bone down the entire time will give the most even cook.
If you find that your ribs are chewy, it’s probably because you didn’t let them cook long enough so that they get hot enough to break down the connective tissue. The internal temperature of the ribs should be between 185 and 205 degrees F.
Yes, but you want to be sure to hit the sweet spot where they are fork tender but not falling apart.
Yes, if these are overcooked and the connective tissue fully breaks down, the meat will fall apart off the bone. It can also start to love flavor if all the fatty tissue is gone from overcooking.
Braising is a method of cooking that starts with a “dry” cook like searing and then finishes with a “wet” method, in this case, slow cooking in liquid in a Dutch oven. The short ribs are just the cut of meat used in this recipe.
More Delicious Beef Recipes
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Braised Beef Short Ribs
Equipment
- Dutch Oven
Ingredients
- 5 pounds short ribs about 6 English style ribs
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 Tablespoons vegetable oil
- 2 celery stalks diced
- 1 Vidalia onion diced
- 2 shallots minced
- 12 baby carrots or 3 medium carrots diced
- 3 Tablespoons all-purpose flour
- 2 teaspoons kosher salt
- 1 Tablespoon tomato paste
- 2 Tablespoons garlic paste or minced garlic
- 1 teaspoon ground mustard powder
- 1/4 teaspoon crushed red pepper flakes
- 750 ml Cabernet Sauvignon or red wine of your choice
- 4 cups beef stock
- 6 sprigs fresh thyme
- 4 sprigs fresh oregano
- 4 sprigs fresh rosemary
- 2 bay leaves fresh or dried
Instructions
- Season the short ribs with salt and pepper covering all sides of the meat.
- Heat the oil in a large Dutch oven over medium heat and sear the ribs in batches, 2 to 3 ribs at a time, searing each side for about 45 seconds. Transfer to a plate and finish searing the rest of the meat.
- Remove some of the excess oil/fat from the Dutch oven, making sure to leave some. Add the celery, onions, shallots, and carrots and saute until soft and translucent, about 5 minutes.
- Add in the flour, salt, tomato paste, garlic, mustard powder, and red pepper flakes and stir frequently for about 1 minute.
- Add in the wine and use your spoon to scrape and deglaze the bottom of the pot. Add the ribs back in and spoon the wine over them, then allow them to simmer and the wine to reduce for about 20 minutes. Meanwhile, preheat oven to 350°F.
- Add in the beef stock and herbs then cover and bake in the oven for about 2 hours and 45 minutes. The meat should be falling off the bone when done.
- Once done cooking, remove the ribs. Skim the excess fat off of the top of the sauce, remove the bay leaves and discard fat and bay leaves.
Video
Notes
- Make sure to sear all sides of the ribs because this will yield the best flavor! And the brown bits that stick to the bottom will add extra flavor to the juice once deglazed.
- These are actually BETTER the next day! So if you’re making them for a special occasion, I highly recommend doing all the work the day before and simply reheat them!
- Braised short ribs will stay good in an airtight container in the refrigerator for 3 to 4 days.
- The meat is going to shrink as it is baked, usually between 25 and 50%. A lot of the fat from the meat is going to render off, and you’ll want to skim it off the top of the sauce.
Nutrition
Did You Make This Recipe?
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So Good! I have used other short rib recipes, but this one is definitely a keeper-full of flavor! I used a cab and at the end strained the juice/sauce. To thicken it up I used 2-3 Tbsp of butter and flour to make a roux, then added the strained juice back in. A touch of cream to finish it and it was perfect.
Directions down to the last drop! I did use a fancier wine because that’s what I was drinking while cooking. What wine did I use you ask I used Austin Hope excellent you could taste the goodness before you even got done cooking it. That’s how darn good it was.
Just made this last weekend!! Very flavourful!
Bought 1/2 a cow from local farmers on PEI, so I will be doing a bunch of beef recipes!!
Saved some of the braising liquid for next time. It’s in the freezer.
So I won’t have to add as much wine & beef broth next time.
Makes a great gravy for garlic mashed potatoes!