Braised Short Ribs Recipe
Ingredients
- 2 tbsp olive oil
- 5 - 6 beef short ribs)
300-400g/10-14oz each (Note 1
- 1.5 tsp each salt and pepper
- 3 garlic cloves
crushed
- 1 large onion)
chopped (brown, yellow, or white
- 2 celery ribs
chopped
- 2 carrots
chopped
- 2 tbsp tomato paste
- 2 cups 500ml dry red wine
Note 2
- 2 cups 500ml beef stock/broth
low sodium
- 2 sprigs thyme
optional
- 2 bay leaves
Directions
- 1
Preheat your oven to 160°C/325°F. Season the beef short ribs generously with salt and pepper on all sides. Heat the olive oil in a large, oven-safe pot over high heat. Sear half of the ribs until they are deeply browned all over, which should take about 5 to 7 minutes in total. Remove these ribs and repeat the process with the remaining ribs, then set them aside.
- 2
Reduce the heat to medium and add the chopped onion and crushed garlic to the same pot. Cook for about 2 minutes until they begin to soften. Incorporate the chopped carrots and celery, cooking for an additional 5 minutes until the carrots start to soften and release their sweetness.
- 3
Mix in the tomato paste and cook for another minute to allow the flavors to meld. Pour in the dry red wine and beef broth, adding the thyme sprigs and bay leaves. Stir the mixture thoroughly until the tomato paste is fully dissolved.
- 4
Place the seared ribs back into the pot, ensuring they are submerged in the liquid (Note 3). Cover the pot with a lid and transfer it to the preheated oven. Let it cook for approximately 3 hours or until the meat is so tender that it can be easily pulled apart with a fork (Note 4 for other cooking methods).
- 5
Carefully remove the ribs from the pot, keeping the meat intact on the bone. Cover them to keep warm. Strain the liquid from the pot, pressing down on the vegetables to extract all the juices. This step can be skipped if you prefer a chunkier sauce. Return the strained sauce to the pot, bring it to a simmer, and adjust the consistency as needed—reduce to thicken or add water to thin. Season with additional salt and pepper if required.
- 6
Arrange the ribs on a serving plate and generously spoon the sauce over them. Serve immediately and enjoy!
Braised Short Ribs Recipe
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About this Recipe
Imagine fork-tender, melt-in-your-mouth short ribs, the kind you’d savor at an upscale restaurant, now achievable right in your own kitchen. This Braised Short Ribs recipe delivers that luxurious experience, proving that complex, deep flavors can be surprisingly simple to prepare.
This recipe demystifies the art of braising, showing that premium results don't require endless steps or an exotic pantry. The strategic use of dry red wine is key, transforming a handful of ingredients into a rich, aromatic sauce that clings to every tender bite, creating a dish that feels special and comforting all at once.
You can expect an incredibly tender, fall-off-the-bone experience with these beef short ribs, enveloped in a deeply savory, glossy sauce. The aromatic foundation of crushed garlic, chopped onion, celery, and carrots contributes a foundational sweetness and complexity, perfectly balancing the robust beef and red wine. Though the cooking time is substantial, most of it is hands-off, allowing the oven to work its magic as the flavors meld and deepen.
While braising in the oven is the preferred method for consistent, gentle cooking, this versatile dish can also be adapted for a stovetop simmer, slow cooker, pressure cooker, or Instant Pot, offering flexibility for any kitchen. Don't have fresh thyme? The recipe notes it as optional, so feel free to omit or use a pinch of dried thyme instead. You can also experiment with other root vegetables alongside the carrots for extra depth.
Perfect for a comforting weekend dinner or an impressive special occasion, these braised short ribs pair beautifully with creamy mashed potatoes, polenta, or a simple green salad to balance the richness. It's a dish that truly shines, making any meal feel like a celebration.