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Braised Beef Short Ribs

Savory Braised Beef Short Ribs for Cozy Comfort Cooking

This recipe for Braised Beef Short Ribs in Rich Red Wine Sauce offers melt-in-your-mouth tenderness and rich flavors, perfect for cozy dinners.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 4 pieces Beef Short Ribs Choose well-marbled for maximum richness and tenderness.
For the Aromatics
  • 2 tablespoons Olive Oil Ideal for searing; can substitute with canola or vegetable oil.
  • 1 medium Onion Adds base flavor and sweetness; shallots can be used if needed.
  • 1 medium Carrot Offers sweetness and texture; parsnips can be a substitute.
  • 1 stalk Celery Provides aromatic depth; green bell pepper is an alternative.
  • 4 cloves Garlic Fresh garlic is best for potency.
For the Sauce
  • 2 tablespoons Tomato Paste Contributes vital acidity and depth; crushed tomatoes can be a substitute.
  • 1 cup Red Wine Use a dry variety like Cabernet Sauvignon or Merlot.
  • 4 cups Beef Broth Essential for braising; low-sodium varieties are available.
For the Herbs and Seasoning
  • 2 sprigs Fresh Rosemary Fresh herbs add a delightful aroma.
  • 2 sprigs Fresh Thyme Adjust if using dried herbs.
  • 2 leaves Bay Leaves
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. Pat the beef short ribs dry and season with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat and sear ribs for 3-4 minutes on each side until golden brown.
  4. In the same pot, add onion, carrot, and celery; sauté for 5 minutes until softened.
  5. Stir in garlic and tomato paste; cook for an additional minute.
  6. Pour in red wine and stir, scraping any browned bits off the bottom; let simmer for 5 minutes.
  7. Return seared ribs to the pot, add beef broth to cover, and toss in herbs.
  8. Cover with a lid and braise in the oven for 2½ to 3 hours until fork-tender.
  9. Remove ribs, strain the sauce, and skim off excess fat before serving over ribs.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 8gProtein: 36gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 650mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 6mgCalcium: 40mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in sauce for up to 3 months.

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