This is the best braised short ribs recipe, and once you cook it I'm sure you'll agree. The beef short ribs are cooked in a delicious gravy until the meat is fork tender and falls away from the bone.
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Beef short ribs are full of delicious marbling, making them the ideal cut for braising. Cook them low and slow and the fat will render down, resulting in the tastiest gravy.
I like to make my red wine braised short ribs in oven, they are the perfect cook for a lazy weekend, when you want something delicious, but want a dish with minimal prep. Similar to my oxtail recipe, these ribs are first seasoned with a delicious spice mixture, cooked until fork tender, and covered in a delicious gravy.
What is braising?
Braising is when food is first sauteed lightly to brown it, then stewed slowly in a covered pot. The stewing part can be done in the oven or on the stovetop. Braising is a simple method of cooking that often requires little preparation, and can be used to cook meat or vegetables.
Ingredients
- Beef short ribs - look for short ribs that have been trimmed of excess fat and silver skin
- Seasoning - Brown sugar, Kosher salt, black pepper
- Vegetable oil - for browning
- Aromatics - Yellow onion, celery, carrot, garlic cloves
- For the sauce - Tomato paste, red wine, beef broth, red pepper flakes, fresh rosemary
How to make the Best Braised Short Ribs
Preheat your oven to 275 degrees Fahrenheit.
Season the ribs with brown sugar, kosher salt, and black pepper. Heat oil in a large, heavy bottom pot over medium heat and brown the short ribs on all sides, for about 4-5 minutes.
Remove from the pot and set aside.
Add onions, celery, carrot, and garlic to the pot and sauté for about 5 minutes, until the vegetables soften. Now add the tomato paste and stir for an additional 30 seconds.
Add red wine, beef broth, and red pepper flakes and stir.
Place the sprigs of fresh rosemary into the pot, then return the browned short ribs to the pot and cover them with a lid.
Place the pot into the preheated oven. Bake the short ribs, covered, until tender, about 3.5-4 hours.
Remove the pot from the oven and serve.
Expert Tips
These tips will help you make the best braised short ribs you've ever tried.
- For the best results, always preheat the oven so that it's good and hot to start.
- Trim off most of the excess fat from the short ribs to avoid a greasy sauce.
- Sear the meat first to brown it, before braising, as this step will add so much flavor to the finished sauce.
- When you add the red wine and beef broth, scrape any crispy bits off the bottom of the pot as this all adds flavor to the finished sauce.
- If time permits, prepare your short ribs a day ahead and refrigerate them in a closed container. The fat from the short ribs will rise to the top (see photographs below). When ready to serve, remove the layer of fat and reheat the ribs and the sauce on the stove top in a covered pot over low heat.
- Nothing goes to waste in my kitchen, so freeze any leftover sauce to serve with another roast or steak dinner.
Flavor variations
- I've used onion, celery, carrot, and garlic to flavor the cooking liquor. You can add in any other veggies, for example; mushrooms, leeks, shallots, or red chili would work with the beef too.
- Use sprigs of fresh thyme or parsley instead of rosemary.
- If you prefer to make the braising liquor without red wine, leave it out and add a little more beef broth.
How to serve Braised Beef Short Ribs
Serve red wine braised short ribs on top of a bowl of my creamy polenta, with a spoon of the delicious sauce the beef has been braised in.
You can serve this dish with potato too, try it with my Creamy Instant Pot Mashed Potatoes, Garlic Mashed Potatoes, or for a great alternative to regular potatoes try my Mashed Sweet Potatoes.
There's so much flavor in this dish I keep any additional veggie sides simple. Try my Oven Roasted Broccoli, Fried Cabbage, Instant Pot Buttered Cabbage, or Southern Green Beans.
How to store
To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat the ribs and sauce on the stove-top until piping hot.
To freeze: Once cooked and cooled, place the ribs and sauce into an airtight container and store them in the freezer for up to 3 months. Defrost in the refrigerator before reheating to piping hot.
FAQs
Beef short ribs are are cut from the chuck area of the cow; the lower section of the rib cage, beneath the back ribs. This rib cut comprises "short" pieces of rib bone that are covered in meat.
Braising is a great way to cook short ribs, you'll be left with tender ribs of meat that just fall from the bone. The ribs are heavily marbled with fat, and the low and slow cook allows all the fat to break down and melt into the sauce, resulting in a great tasting dish.
While you don't have to, I do recommend browning the short ribs first in a little oil. Browning the meat adds so much extra flavor to the finished dish.
Yes, I recommend covering the pot with a tight fitting lid while the ribs are in the oven. This stops the meat from drying out.
If you have tried this Braised Short Ribs recipe, please rate it and let me know how it turned out in the comments below!
Braised Beef Short Ribs
Ingredients
- 2.5 lb short ribs rinsed and patted dry
- 3 tablespoon brown sugar
- 1 tablespoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoon vegetable oil
- 1 yellow onion chopped
- 1 rib celery chopped
- 1 medium carrot chopped
- 4 cloves garlic chopped
- 1 tablespoon tomato paste
- ¼ cup red wine
- 1.5 cup beef broth
- ½ teaspoon red pepper flakes
- 2 sprigs fresh rosemary
Instructions
- Preheat your oven to 275 degrees Fahrenheit. Season the ribs with brown sugar, kosher salt, and black pepper. Heat oil in a large, heavy bottom pot over medium heat and brown the short ribs on all sides, about 4-5 minutes. Remove from the pot and set aside.
- Add onions, celery, carrot, and garlic to the pot and sauté for about 5 minutes, until the vegetables soften. Now add the tomato paste and stir for an additional 30 seconds. Add red wine, beef broth, and red pepper flakes and stir.
- Place the sprigs of fresh rosemary into the pot, then return the browned short ribs to the pot and cover them with a lid. Place pot in the preheated oven. Bake the short ribs, covered, until tender, about 3.5-4 hours.
- Remove from the oven and serve.
Notes
- Trim off most of the excess fat from the short ribs to avoid a greasy sauce.
- If time permits, prepare your short ribs a day ahead and refrigerate in a closed container. The fat from the short ribs will rise to the top. When ready to serve, remove the layer of fat and reheat the ribs and the sauce on the stove-top in a covered pot over low heat.
