Braised Short Ribs Recipe

Ash Tyrrell

Braised Short Ribs Recipe

I have made many impressive meals in my time, but this braised short ribs recipe gets more rave reviews than almost anything else. I was always a bit intimidated by this cut of meat, but I’m here to show you just how simple it is to create a dish that tastes like it came from a high-end restaurant.

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Total Time 3

Servings: 4

Ingredients Method Notes

Ingredients

3 Tablespoons olive oil - A good quality olive oil is perfect for searing the meat and sautéing the vegetables creating the first layer of flavor.
1 yellow onion diced - This aromatic vegetable adds a foundational sweetness and depth to the braising liquid.
3 carrots chopped - Carrots bring a subtle sweetness and earthy flavor that complements the richness of the beef.
8 whole beef short ribs bone-in - I strongly recommend bone-in ribs as the bone adds immense flavor and collagen to the sauce as it cooks.
Salt and pepper to taste - Use these to season the ribs generously before searing to ensure the meat is flavorful from the inside out.
1/4 cup all-purpose flour - A light coating of flour helps the ribs develop a beautiful brown crust and slightly thickens the sauce.
1 cup dry red wine - Choose a wine you would enjoy drinking like a Pinot Noir or a Côtes du Rhône, to deglaze the pan and add acidity.
2 1/2 cups low-sodium beef broth - Using low-sodium broth gives you better control over the final saltiness of the dish.
2 Tablespoons tomato paste - This adds a concentrated umami-rich tomato flavor and a beautiful color to the sauce.
2 sprigs fresh thyme - Fresh herbs are a must; thyme provides a wonderful earthy and slightly minty note.
2 sprigs fresh rosemary - Rosemary contributes a pine-like aromatic quality that pairs perfectly with roasted meats.

Method

First, preheat your oven to 350°F. While the oven heats up, chop your onion and carrots. Allow the short ribs to rest at room temperature for about 20-30 minutes, as this helps them cook more evenly.
In your Dutch oven, heat one tablespoon of olive oil over medium-high heat. Add the onions and carrots and cook for a few minutes until they begin to soften, then remove them to a plate. Season the ribs liberally with salt and pepper, coat them lightly in flour, and add the remaining two tablespoons of oil to the hot pot before searing the ribs on all sides until deeply browned.
Remove the seared ribs and set them aside with the vegetables. Pour the red wine into the pot to deglaze, scraping up all the flavorful browned bits from the bottom with a wooden spoon. Let the wine boil for about two minutes to cook off the alcohol.
Stir in the beef broth and tomato paste, and taste the liquid to see if it needs more salt or pepper. Return the seared ribs and sautéed vegetables to the pot. Finally, add the fresh sprigs of thyme and rosemary.
Cover the pot with its lid and transfer it to the preheated oven. Bake for two hours, then reduce the oven temperature to 325°F and continue to cook for another 30-45 minutes. The ribs are done when the meat is incredibly tender and almost falling off the bone.
Remove the pot from the oven and let it rest, covered, for at least 20 minutes. This allows the juices to redistribute back into the meat. Before serving, you can skim any excess fat that has risen to the surface of the sauce.

Notes

I cannot stress enough the importance of getting a deep, dark brown sear on the meat. Don’t be afraid to let the ribs sit in the hot pan without moving them. That crust is where so much of the rich, beefy flavor comes from.
When I have extra time, I make this dish a day ahead. The flavors meld and deepen overnight in the refrigerator. It also makes it much easier to remove the solidified fat from the top before reheating.
I always take a moment to taste the braising liquid before the pot goes into the oven. This is your last chance to adjust the seasoning. Sometimes I add an extra pinch of salt or a splash more broth to get it just right.
Don't overcrowd the pan when searing the ribs. I work in batches if necessary to ensure each piece has enough space to brown properly. Overcrowding will steam the meat instead of searing it.