Braised Beef Short Ribs
Braised beef short ribs are perfect for special occasions, Sunday dinner, or when you want a comforting, rich meal that tastes like it took all day to make! This dish, made with bone-in beef ribs, red wine, and fresh herbs, is ideal for slow cooking, letting you enjoy tender meat that practically melts off the bone!
Servings: 6 servings
Ingredients
- 2 Tablespoons vegetable oil
- 5 pounds bone-in beef short ribs at least 1½-inches thick
- kosher salt
- freshly ground black pepper
- 2 large heads of garlic halved crosswise
- 1 medium onion chopped
- 4 celery ribs chopped
- 2 medium carrots peeled and chopped
- 3 Tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef stock
- 4 sprigs thyme
- 1 cup parsley coarsely chopped
- 1 Tablespoon finely grated lemon zest
Instructions
- Heat oven to 275°F. Heat a large dutch oven over medium-high heat and drizzle with the oil. Generously season the short ribs on all sides with salt and pepper. Work in batches to sear the short ribs on all sides for about 6-8 minutes, turning every 2-3 minutes, until a nicely browned crust develops. Transfer the seared short ribs to a plate and set aside while searing the rest of the meat.2 Tablespoons vegetable oil, 5 pounds bone-in beef short ribs, kosher salt, freshly ground black pepper
- Pour off and discard all but 2 Tablespoons of the fat, leaving any browned bits on the bottom of the dutch oven. Reduce the heat to medium and add the garlic, cut sides down. Cook for 1-2 minutes until golden brown. Add the onion, celery, and carrots. Season with salt and pepper, then cook for 5-10 minutes, stirring occasionally, until the vegetables are slightly softened but not browned.2 large heads of garlic, 1 medium onion, 4 celery ribs, 2 medium carrots
- Add the tomato paste and stir well to evenly coat the vegetables. Continue to cook and stir for 2-3 minutes to caramelize the tomato paste.3 Tablespoons tomato paste
- Add the red wine and use a wooden spoon to deglaze the pan by scraping any browned bits off the bottom of the dutch oven. Let it simmer for 3-4 minutes to reduce a bit.2 cups dry red wine
- Return the seared short ribs and any juices to the pan, then add the beef stock and thyme. The meat short be covered by the liquid and you can add more beef stock if necessary. Bring the liquid to a simmer, then cover the dutch oven with a lid and transfer to the preheated oven.2 cups beef stock, 4 sprigs thyme
- Cook for 3½ to 4 hours without uncovering the dutch oven until the short ribs are fall-off-the-bone tender.
- Remove the ribs from the pot carefully using tongs (for presentation purposes, you want the bones and the meat intact, but the meat will be so meltingly soft that this is sometimes easier said than done) and transfer to a large serving plate. Sprinkle with the chopped parsley and lemon zest.1 cup parsley, 1 Tablespoon finely grated lemon zest
- Transfer the liquids from the dutch oven to a fat separator and strain off the fat. Serve with the extra cooking liquids on the side for drizzling over the meat, or thicken them into a gravy, if you like.
Notes
- Bone broth, beef bouillon dissolved in water, or chicken broth will work in a pinch.
- Making without wine: If you really don't want to use the wine in this dish, you can replace the liquid with an equal amount of beef broth.
- Store: Keep any leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen, making it perfect for a next-day meal.
- Freeze: Place cooled short ribs and sauce in a freezer-safe container, and freeze for up to 3 months. It’s a great idea to freeze them in individual portions for easy reheating.
- Reheat: Reheat the short ribs gently on the stovetop over medium-low heat or in the oven at 325°F, adding a splash of stock to keep the sauce nice and saucy.
- Make Ahead: Cook the short ribs a day or two in advance and refrigerate. Skim any fat off the top before reheating for best results. Perfect for prepping before a big dinner party or holiday feast!
Nutrition
Calories: 595kcal | Carbohydrates: 12g | Protein: 56g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 163mg | Sodium: 425mg | Potassium: 1411mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4407IU | Vitamin C: 23mg | Calcium: 78mg | Iron: 7mg
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