Braised Beef Short Ribs

5 from 17 votes

Skip the expensive steakhouse bill—these short ribs are incredibly easy to pull off at home. It's a fool proof way to get tender, fall off the bone ribs every single time. Whether you’re hosting a dinner party or just craving a cozy Sunday meal, this recipe delivers.

Prep Time20

Cook Time3 30

Total Time3 50

Course: Main Course

Cuisine: American

Keyword: Braised Beef Short Ribs, Braised Beef Short Ribs Recipe

Servings: - 5 people

Equipment

1 Dutch Oven or oven safe pot

Ingredients

1 tbsp vegetable oil for frying the short ribs
salt and pepper
8-10 medium/large beef chuck short ribs bone in, approximately 5 pounds
1/4 tsp cinnamon
5 garlic cloves minced
3 carrots roughly chopped
3 celery stalks roughly chopped
1 yellow onion small, chopped
1 tbsp worcestershire
2 tbsp tomato paste
2 cups dry red wine cabernet sauvignon or merlot
5-5½ cups beef broth salted
2 bay leaves
1 handful rosemary fresh
handful thyme fresh
handful sage fresh
chives to garnish

Instructions

Begin by preheating your oven to 325 °F.
Next, pat the beef short ribs with paper towel, removing some of the moisture.
Generously season your short ribs on all sides with salt and black pepper.
Be sure to coat every surface - including the edges.
Chop your garlic, carrot, celery and onion and set aside until ready to use.
To a large dutch oven, add your vegetable oil and set to medium/high heat.
Once the oil is shimmering, carefully add the ribs to the pot—working in batches to avoid overcrowding.
Sear each side for 4 to 5 minutes, including the edges, until a golden brown crust develops. This golden caramelization is the foundation of our flavor. Once browned, transfer the ribs to a plate and set them aside to rest.
To the same pot, reduce the heat to low/medium and add your carrots, celery, and yellow onion and sauté for 5-7 minutes. Once the veggies have softened, add your garlic and cinnamon and sauté for an additional 2 minutes.
Stir in the tomato paste and Worcestershire sauce.
Sauté for approximately 3 minutes, stirring constantly, until the paste caramelizes and transforms from a bright red to a deep, dark red color.
Deglaze your pan with the red wine, scraping whatever bits remain on the bottom of the pan.
Bring the wine to a boil for 1 minute and then reduce the heat to low and let simmer for 5-7 minutes, or until the wine has thickened and reduced by half.
Add your beef broth (start with 5 cups) and bring to a simmer.
Turn off the heat and gently nestle the seared short ribs back into the pot, then add the fresh herbs and bay leaves, ensuring they are fully submerged in the liquid.
Sammy's notes: ensure the short ribs are completely submerged in the wine and stock. Depending on the size of your pot and the ribs, you may need to add a splash more liquid to keep them fully covered for a tender finish.
Cover tightly with a lid and transfer to the oven.
Allow them to slow-cook for at least 3 hours, checking around the 90-minute mark to ensure the liquid is maintaining a gentle, steady simmer.
Once the meat is visibly pulling away from the bone and the meat is fork tender, they are ready. This should take 3 to 3.5 hours of cooking time.
The most reliable way to check for doneness is the "fork test." Use a fork to gently pierce the meat; it should slide in with zero resistance and the meat should easily pull away from the bone (or the bone should slide right out).
Transfer the short ribs to a large plate, momentarily.
Strain the braising liquid through a fine-mesh sieve into a pot (big enough to hold the short ribs), discarding the solids. Bring the liquid to a light boil over medium-high heat. Simmer for 6–8 minutes, or until the sauce slightly reduces.
Return your beef back to the braising liquid while you assemble your plates, ensuring they keep warm.
Add your braised short ribs onto a bed of mashed potatoes or polenta and top with lots of the braising liquid/au jus.
Garnish with fresh chives and enjoy.

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