Braised short ribs are a comforting dish that brings a rich, meaty flavor everyone loves. They’re usually slow-cooked until they’re super tender and full of yummy sauce.
Honestly, is there anything better than falling-off-the-bone meat? I can’t resist pairing these with creamy mashed potatoes—it’s like a warm hug on a plate! 🍽️
Key Ingredients & Substitutions
Beef Short Ribs: The star of the dish! Bone-in ribs add more flavor and richness. If you can’t find short ribs, try using chuck roast. Cut it into chunks and braise it for a similar result.
Red Wine: I love using Cabernet Sauvignon for its depth. If you’re not a wine drinker, you can substitute with beef broth or grape juice mixed with a splash of vinegar to mimic the acidity.
Beef Broth: This adds richness to the sauce. You can replace it with vegetable broth if you’re looking for a lighter option, but it may lose some of that meaty flavor.
Herbs: Fresh rosemary and thyme impart great flavors. Dried herbs work too; use about a third of the amount. Just remember, fresh is always stronger!
How Do I Get the Short Ribs Perfectly Browned?
Browning the short ribs is a critical step for flavor! Here’s how you can achieve that beautiful, deep color:
- Start with a hot pot! Make sure it’s pre-heated to medium-high before adding the oil.
- Don’t crowd the meat; sear in batches to avoid steaming. If you add too many ribs at once, they’ll release moisture.
- Sear each side for 3-4 minutes until a nice crust forms—this is key for flavor!
- Once browned, set them aside properly. Let the pot stay hot to develop the fond (the tasty brown bits stuck to the bottom), which will enhance the sauce.
Remember, patience is key—browning adds great depth to the overall dish!
How to Make Braised Short Ribs
Ingredients You’ll Need:
For the Braised Short Ribs:
- 4 lbs beef short ribs, bone-in
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil or olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into chunks
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- Optional garnish: fresh rosemary sprigs
For Creamy Mashed Potatoes (Optional):
- 2 lbs potatoes, peeled and diced
- 1/2 cup whole milk or cream
- 4 tablespoons butter
- Salt to taste
How Much Time Will You Need?
This dish will take you about 30 minutes of prep time and then around 2.5 to 3 hours to braise in the oven. So, set aside about 3.5 hours in total. The wait will be well worth it when you dig into that tender beef!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C) so it’s ready to go when it’s time to braise.
2. Prepare the Short Ribs:
Pat the short ribs dry with paper towels—this helps them brown better. Season all sides generously with salt and black pepper.
3. Searing the Ribs:
In a large Dutch oven or heavy oven-safe pot, heat the oil over medium-high heat. Sear the short ribs in batches for about 3-4 minutes on each side until they’re deeply browned. Once browned, remove the ribs and set them aside.
4. Sauté the Veggies:
In the same pot, add the sliced onions, carrots, and chopped celery. Sauté for about 5-7 minutes until the veggies are softened.
5. Add Flavor:
Mix in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant and well combined.
6. Deglaze with Wine:
Pour the red wine into the pot to deglaze, scraping up any tasty browned bits stuck to the bottom. Let it simmer for about 5 minutes to reduce slightly.
7. Combine & Submerge:
Add the beef broth, rosemary, thyme, and bay leaves. Return the short ribs to the pot, making sure they’re mostly submerged in the liquid.
8. Bring to a Simmer:
Bring the liquid to a simmer on the stovetop over medium heat. Then, cover the pot and move it to the preheated oven.
9. Braising Time:
Braise the short ribs in the oven for 2.5 to 3 hours until the meat is super tender and falls off the bone easily.
10. Strain & Sauce Prep:
Once they’re done, take the pot out of the oven and carefully remove the short ribs. You can strain the cooking liquid to remove veggies and herbs for a smooth sauce if you like, or leave it as is for a rustic feel.
11. Optional: Thicken the Sauce:
If desired, skim off any excess fat from the cooking liquid and simmer it on the stovetop until slightly thickened.
12. Making Mashed Potatoes (Optional):
While the ribs are baking, you can prepare mashed potatoes. Boil the peeled and diced potatoes in salted water until tender, about 15-20 minutes. Drain and mash with butter and warm milk until creamy. Season with salt to taste.
13. Serve & Enjoy:
To serve, place the short ribs on a bed of creamy mashed potatoes. Spoon the rich braising sauce with vegetables over the top and garnish with fresh rosemary sprigs.
Enjoy your melt-in-the-mouth, deeply flavorful braised short ribs!
Can I Use Bone-In or Boneless Short Ribs?
Both work well! Bone-in short ribs are recommended for richer flavor and tenderness, but boneless can be used if that’s what you have on hand. Just adjust the cooking time slightly, as boneless ribs may cook a bit faster.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them in a freezer-safe container for up to 3 months. Just be sure to thaw overnight in the fridge before reheating!
Can I Skip the Red Wine?
Absolutely! If you prefer not to use wine, substitute it with additional beef broth mixed with a tablespoon of vinegar (such as red wine vinegar) for acidity. This will help replicate the flavor balance that wine provides.
What Can I Serve with Braised Short Ribs?
While creamy mashed potatoes are a classic side, you can also serve them with polenta, rice, or even over a bed of sautéed greens. Roasted vegetables or a fresh salad are great accompaniments, too!
