Oven Braised Beef Short Ribs (Printable)
Fork-tender beef short ribs slow-braised in red wine with aromatic vegetables and herbs for a deeply comforting meal.
# What You'll Need:
→ Meats
01 - 4 lbs beef short ribs, bone-in
→ Vegetables
02 - 2 medium carrots, diced
03 - 2 celery stalks, diced
04 - 1 large yellow onion, diced
05 - 4 cloves garlic, minced
→ Liquids
06 - 1 cup dry red wine
07 - 2 cups beef broth (gluten-free labeled if needed)
08 - 1 tbsp tomato paste
→ Herbs and Seasonings
09 - 2 sprigs fresh rosemary
10 - 3 sprigs fresh thyme
11 - 2 bay leaves
12 - 1 tsp salt, plus additional for seasoning
13 - 1/2 tsp black pepper, plus additional for seasoning
→ Oils
14 - 2 tbsp olive oil
# How To Cook:
01 - Preheat oven to 325°F.
02 - Pat the short ribs dry with paper towels and season all sides generously with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs in batches until deeply browned on all sides, about 2 to 3 minutes per side. Transfer to a plate and set aside.
04 - Add carrots, celery, and onion to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and tomato paste, stirring for 1 minute until fragrant.
05 - Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and reduce liquid by half, about 5 minutes.
06 - Return seared short ribs to the pot. Add beef broth, rosemary sprigs, thyme sprigs, and bay leaves. The liquid should almost cover the meat.
07 - Bring to a gentle simmer on the stovetop, then cover with the lid and transfer to the preheated oven. Braise for 2 hours 45 minutes to 3 hours, until meat is fork-tender and falling off the bone.
08 - Remove ribs and vegetables from the pot. Skim excess fat from the sauce surface. Discard herb sprigs and bay leaves. Serve ribs hot with sauce spooned generously over the top.
# Expert Suggestions:
01 -
- The meat literally falls off the bone with zero effort, and the sauce reduces into something that tastes like it took three days to make.
- It turns cheap, tough short ribs into the most luxurious thing on your table, and almost all of the work happens in the oven while you do something else.
02 -
- Do not rush the sear because that deep brown crust is where half the flavor lives, and a pale rib will give you a flat tasting braise.
- Keep the lid on for the entire braise and resist the urge to peek, because every time you open it you lose moisture and extend the cooking time.
03 -
- Let the ribs rest for 10 minutes in the sauce after they come out of the oven before serving, because the meat reabsorbs moisture and holds together better on the plate.
- A Dutch oven is worth the investment for this recipe alone because its heavy walls distribute heat evenly and the tight lid traps the steam that makes the magic happen.