Description
This Braised Beef Short Ribs recipe features tender, fall-apart meat slowly cooked in a rich red wine and tomato sauce with aromatic vegetables and herbs. Perfectly seared ribs are braised to perfection in the oven, resulting in a deeply flavorful dish that’s ideal for serving over pappardelle pasta, mashed potatoes, roasted potatoes, or creamy polenta. A comforting and elegant meal that impresses any dinner guest.
Ingredients
Scale
Meat
- 5 pounds meaty bone-in short ribs (1 ½ inches or thicker)
Seasoning
- 2 tablespoons kosher salt, divided
- 1 ½ teaspoons ground black pepper
Vegetables
- 6 medium carrots, chopped (about 3 cups)
- 4 ribs celery, chopped (about 3 cups)
- 1 medium onion, chopped
- 6 cloves garlic, minced (about 2 tablespoons)
Other Ingredients
- 3 tablespoons tomato paste
- 1 bottle (750 ml) dry red wine (Chianti, Cabernet Sauvignon, or Cotes de Rhone)
- 4 cups beef stock or chicken stock, plus more as needed
- 1 (14-ounce) can fire-roasted diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 6 sprigs fresh thyme, tied into a bundle
- 1 teaspoon dried oregano
- ¼ cup finely chopped fresh flat-leaf parsley
For Serving
- Cooked pappardelle pasta, mashed potatoes, roasted potatoes, or creamy polenta
Instructions
- Preheat and Sear: Preheat your oven to 325°F (163°C). Pat the short ribs dry and season them generously with 5 teaspoons of kosher salt and 1 teaspoon of ground black pepper. Heat a Dutch oven over medium-high heat without adding oil, then sear the short ribs in batches until deeply browned on all sides. Transfer the seared ribs to a baking dish and set aside.
- Sauté Vegetables: Discard excess fat from the Dutch oven, leaving about 2 tablespoons for flavor. Reduce heat to medium and add chopped carrots, celery, and onion along with the remaining salt and pepper. Cook the vegetables until they become tender and caramelized, bringing out their natural sweetness.
- Add Tomato Paste and Garlic: Push the cooked vegetables aside in the pot and add the tomato paste. Stir it for about 30 seconds to enhance its flavor. Incorporate the minced garlic next and cook for another 30 seconds to release its aroma without burning.
- Deglaze with Wine: Pour in the dry red wine, scraping the bottom of the pot to lift any browned bits. Let the wine simmer until it is reduced by half, concentrating its rich flavor for the braising liquid.
- Add Broth and Seasonings: Stir in the beef or chicken stock, undrained fire-roasted diced tomatoes, Worcestershire sauce, Dijon mustard, the tied bundle of fresh thyme, and dried oregano. Mix well to combine all the flavors.
- Braise Short Ribs: Nestle the seared short ribs back into the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a boil on the stovetop, then cover with a lid. Transfer the pot to the preheated oven and bake for 1 hour. After this time, remove the lid and continue baking for another hour, or until the meat is fall-apart tender.
- Remove Short Ribs and Thyme: Carefully remove the short ribs from the pot and place them on a serving plate. Discard any loose bones and remove the thyme bundle from the sauce.
- Reduce Sauce: Return the pot to the stovetop and simmer the sauce gently for about 15 minutes. During this simmer, skim off any excess fat that rises to the surface to create a smooth, flavorful sauce.
- Combine and Serve: Return the short ribs to the sauce and heat through gently. Sprinkle the dish with freshly chopped flat-leaf parsley for a burst of color and freshness. Serve the braised short ribs hot alongside your choice of cooked pappardelle pasta, creamy polenta, mashed potatoes, or roasted potatoes for a satisfying and hearty meal.
Notes
- For the best flavor, use a full-bodied dry red wine like Chianti, Cabernet Sauvignon, or Cotes de Rhone.
- Bone-in short ribs with at least 1 ½ inches thickness yield the most tender and juicy results.
- If using chicken stock, choose a low-sodium version to better control salt levels.
- Be sure to brown the ribs well; this step adds depth to the final dish.
- You can prepare this dish a day ahead; flavors improve overnight in the refrigerator.
- Adjust the thickness of the sauce by simmering longer if needed.
- Serve with a side that complements rich meat, such as creamy polenta or buttery mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
