Oven Braised Beef Short Ribs (Printer-friendly)

Fall-off-the-bone beef short ribs slow 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 Make It:

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 a deep golden-brown crust forms, 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 and lightly caramelized, about 5 minutes. Add the minced garlic and continue cooking for 1 additional minute until fragrant.
04 - Stir in the tomato paste and cook for 1 minute to deepen its flavor. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and allow the wine to 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 the mixture 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, until the meat is fork-tender and easily pulls away from the bone.
07 - Remove the ribs and vegetables to a serving platter. Discard the spent herb sprigs and bay leaves. Skim any excess fat from the surface of the braising liquid. For a richer, more concentrated sauce, reduce the liquid on the stovetop over medium-high heat until it reaches the desired consistency.
08 - Arrange the short ribs on warmed plates or a platter and spoon the reduced sauce generously over the top. Serve immediately.

# Expert Tips:

01 -
  • The meat literally falls off the bone and melts on your tongue without any fancy technique required.
  • Red wine and aromatic vegetables create a sauce so rich you will want to drink it from a mug.
  • It looks and tastes like you spent all day in the kitchen but most of the time is hands off in the oven.
02 -
  • Do not rush the wine reduction step because boiling it down by half concentrates the flavor and burns off the harsh alcohol taste.
  • Resist the urge to peek during braising because every time you lift the lid you lose moisture and extend the cooking time.
03 -
  • Take the ribs out of the refrigerator thirty minutes before cooking so they sear more evenly instead of steaming.
  • A cheaper bottle of wine works fine but avoid anything labeled cooking wine because the added salt and preservatives throw off the flavor.

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