Braising beef short ribs is a delicious way to enjoy this rich cut of meat, and it’s a dish that hails from traditional American cuisine. The slow cooking process results in tender, flavorful ribs that fall off the bone. Whether it’s a cozy family dinner or a special occasion, this classic recipe is sure to impress. With a few simple ingredients including beef short ribs, red wine, onions, and aromatic herbs, you’ll create a hearty meal that’s bound to become a favorite at the dinner table.
Braised Beef Short Ribs Recipe
4
servings30
minutes2
hours30
minutes642
kcal3
hoursKeep the screen of your device on
Ingredients
2 kg 4 2/5 lb beef short ribs
Salt and freshly ground pepper to taste
2 tablespoons 2 tablespoons vegetable oil
1 1 onion
2 2 carrots
2 2 sticks celery
4 4 garlic cloves
60 ml 1/4 cup tomato paste
750 ml 3 cup red wine
1 l 4 cup beef stock
1 1 bouquet garni (thyme, parsley, bay leaf bundled together)
2 tablespoons 2 tablespoons flour
Equipment
Dutch oven- Tongs
- Wooden spoon
- Whisk
Directions
- Prepare the Ribs: Season the beef short ribs generously with salt and pepper.
- Sear the Ribs: Heat the vegetable oil in a Dutch oven over medium-high heat. Add the ribs and brown them on all sides, working in batches if necessary so as not to overcrowd the pot. Remove the ribs and set aside.
- Cook the Vegetables: In the same pot, add the onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened. Add garlic and tomato paste and cook for another 2 minutes.
- Deglaze the Pot: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the wine to a simmer and let it reduce by about half.
- Add Ribs and Stock: Return the ribs to the pot and add the beef stock. Add the bouquet garni. Ensure the liquid covers the ribs (add a bit of water if necessary).
- Braise the Ribs: Cover the pot and transfer to the oven. Cook at 160°C (325°F) for about 2.5 hours, or until the ribs are tender and falling off the bone.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, remove the ribs, and bring the liquid on the stove to a simmer. Whisk in the flour until thickened, then return the ribs to the pot to coat in the sauce.
- Serve: Taste and adjust seasoning as needed. Serve the ribs with the sauce spooned over them, alongside mashed potatoes or your preferred side dish.
What type of red wine should I use for the recipe?
A dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir works well in this recipe. Avoid very sweet wines.
