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Braised beef brisket

Fork-Tender Braised Beef Short Ribs

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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Dish

Ingredients
  

  • 5 lbs bone-in beef short ribs, trimmed of excess fat
  • Kosher salt, to taste
  • black pepper, to taste
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 3 cups beef broth
  • 1 cup full-bodied red wine like Cabernet Sauvignon
  • 1 bay leaf
  • sprigs fresh thyme and rosemary
  • 2 tbsp tomato paste
  • 1 tbsp red wine vinegar
  • chopped fresh parsley for garnish

Instructions
 

Prep Short Ribs and Sear

  • Preheat oven to 300°F. Pat ribs completely dry with paper towels and generously season on all sides with salt and pepper.
  • Heat oil in thick-bottomed braising pan or dutch oven over high heat. Working in batches, sear short ribs until well browned on all sides, about 2-3 minutes per side. Transfer seared short ribs to plate.

Cook Aromatic Vegetables

  • Reduce heat to medium and add onion, garlic, carrots and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.

Deglaze and Braise

  • Pour in wine, using a wooden spoon to scrape any browned bits from the bottom of the pan. Allow to reduce by half, about 2-3 minutes.
  • Add beef broth, tomato paste, bay leaf, thyme and rosemary. Stir well to incorporate.
  • Return seared beef ribs along with any accumulated juices to the pot. The liquid should come about halfway up the sides of the meat. If needed, add a bit more stock or water.
  • Bring to a gentle simmer, then cover and transfer to the preheated oven. Braise for 2 1/2 to 3 hours until meat is extremely tender and falling off the bone.

Finish and Serve

  • Remove pot from oven and transfer short ribs to a serving platter. Cover with aluminum foil to keep warm.
  • Using an immersion blender or potato masher, puree the braising liquid until smooth and thickened. Stir in red wine vinegar and season to taste with salt and pepper.
  • Pour sauce over short ribs, garnish with chopped parsley and serve immediately alongside buttery mashed potatoes, egg noodles or creamy polenta to soak up the luscious braising juices. Enjoy!
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