Oven Braised Beef Short Ribs (Printable version)
Melt-in-your-mouth beef short ribs braised in red wine with herbs and aromatic vegetables for a rich, comforting meal.
# What you need:
→ Meat
01 - 4 lbs bone-in beef short ribs
02 - Salt and freshly ground black pepper, to taste
→ Vegetables & Aromatics
03 - 2 tbsp olive oil
04 - 1 large onion, chopped
05 - 2 carrots, chopped
06 - 2 celery stalks, chopped
07 - 4 garlic cloves, minced
→ Braising Liquid & Flavor
08 - 2 tbsp tomato paste
09 - 2 cups dry red wine
10 - 2 cups beef broth
11 - 2 sprigs fresh thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves
# How To:
01 - Preheat oven to 325°F. Pat the beef short ribs thoroughly dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Sear the short ribs on all sides until deeply browned, approximately 3 to 4 minutes per side. Transfer the seared ribs to a plate and set aside.
03 - Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
04 - Stir in the tomato paste and cook for 1 minute. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let the wine reduce by half, approximately 10 minutes.
05 - Return the seared short ribs to the pot. Add the beef broth, thyme sprigs, rosemary sprigs, and bay leaves. The liquid should nearly cover the ribs. Bring everything to a gentle simmer on the stovetop.
06 - Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours 45 minutes to 3 hours, or until the meat is fork-tender and falling off the bone.
07 - Carefully remove the ribs and vegetables to a serving platter. Discard the herb sprigs and bay leaves. Skim excess fat from the surface of the braising liquid and reduce on the stovetop over medium heat until the sauce reaches your desired consistency.
08 - Arrange the short ribs on plates and spoon the reduced sauce generously over the top. Serve immediately while hot.
# Expert Advice:
01 -
- The braise transforms tough, affordable short ribs into something that tastes like it came from a fancy French bistro.
- Most of the cooking happens entirely in the oven, so you are free to set the table, open more wine, or just relax while the house fills with an incredible aroma.
02 -
- Patting the ribs completely dry before searing is the single most important step because any moisture on the surface will cause the meat to steam instead of developing that crucial brown crust.
- Resist the urge to peek during the braise because every time you lift the lid, heat and moisture escape, which can extend the cooking time and dry out the meat.
03 -
- The braise is done when a fork slides into the meat with zero resistance, so if there is any toughness or pushback, cover it and give it another 30 minutes in the oven.
- Letting the wine reduce by half before adding the broth is the secret to a sauce that tastes layered and refined rather than watery and one dimensional.