Braised Beef Short Ribs

Succulent and fall-off-the-bone tender, these Braised Beef Short Ribs are the ultimate comfort food, perfect for a cozy dinner or an impressive gathering. Slow-braised to perfection in a rich, savory blend of red wine, beef broth, and aromatic vegetables, this recipe creates deeply flavorful, melt-in-your-mouth short ribs that pair beautifully with creamy mashed potatoes or buttery polenta. The cooking process begins with a golden sear on the ribs, locking in flavor, before being slow-cooked in a Dutch oven with hearty layers of onion, carrots, celery, garlic, and fragrant herbs like thyme and bay leaves. Whether you’re looking for an easy yet indulgent main course or a dinner party showstopper, this timeless braised short ribs recipe is sure to impress. Perfect for those seeking a rustic, gourmet meal with minimal effort.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 4 pounds beef short ribs
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups red wine
• 2 cups beef broth
• 2 bay leaves
• 4 fresh thyme sprigs

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Season the short ribs generously with salt and pepper on all sides.

Step 3

In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.

Step 4

Working in batches, sear the short ribs on all sides until deep brown, about 8-10 minutes per batch. Remove and set aside.

Step 5

Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.

Step 6

Add the minced garlic and tomato paste, stirring to combine. Cook for 1-2 minutes until fragrant.

Step 7

Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the mixture to a simmer and let it reduce by half, about 10-12 minutes.

Step 8

Return the short ribs to the pot, nestling them into the vegetables and liquid.

Step 9

Add the beef broth, bay leaves, and thyme sprigs, ensuring the liquid almost covers the ribs.

Step 10

Bring the mixture to a gentle simmer, then cover the pot and transfer it to the preheated oven.

Step 11

Braise in the oven for about 3 hours, or until the meat is tender and falling off the bone.

Step 12

Carefully remove the pot from the oven and let the ribs rest in the sauce for 10-15 minutes before serving.

Step 13

Serve the short ribs with the cooking juices spooned over the top, alongside mashed potatoes or polenta.

Nutrition Facts

Serving size	(3311.1g)

Amount per serving	% Daily Value*
Calories	5472.1

Total Fat 286.0g	0%
Saturated Fat 105.0g	0%
Polyunsaturated Fat 12.8g
Cholesterol 1215.6mg	0%
Sodium 18575.8mg	0%
Total Carbohydrate 275.0g	0%
Dietary Fiber 17.0g	0%
Total Sugars 201.0g
Protein 342.9g	0%

Vitamin D 145.1IU	0%
Calcium 706.4mg	0%
Iron 30.8mg	0%
Potassium 7680.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 27.2%

Carbs: 21.8%