Tender Oven Braised Beef Ribs (Print Version)
Fall-off-the-bone beef short ribs braised in red wine with herbs and aromatics for a rich, comforting meal.
# What You'll 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 & Seasoning
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 deeply browned, 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, about 5 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - Stir in the tomato paste and cook for 1 minute. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let the liquid 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 come up almost to the top of the ribs. Bring everything to a gentle simmer.
06 - Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours 30 minutes to 3 hours, until the meat is fork-tender and falling off the bone.
07 - Carefully remove the ribs and vegetables to a serving platter. Discard the herb sprigs and bay leaves. Skim any excess fat from the surface of the braising liquid. For a richer, thicker sauce, reduce the liquid on the stovetop over medium-high heat until it reaches the desired consistency.
08 - Serve the braised short ribs hot with the reduced sauce spooned generously over the top. Pair with creamy mashed potatoes, polenta, or crusty bread.
# Expert Advice:
01 -
- The meat literally falls off the bone with zero effort, which makes you look like you studied at a culinary school in Paris.
- Braising transforms an affordable cut into something that tastes like it took far more skill than you actually needed.
02 -
- Do not rush the wine reduction step or your sauce will taste watery and thin instead of rich and concentrated.
- Opening the oven lid to check on progress releases steam and extends cooking time, so trust the timer and resist peeking.
03 -
- A heavy Dutch oven is the single most important tool here because thin pots create hot spots that cause uneven braising and tough spots in the meat.
- The secret to a truly silky sauce is patience during the reduction because that final ten minutes on the stove transforms it from good to unforgettable.