Braised Short Ribs

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Introduction

Braised Short Ribs are the epitome of rich, melt-in-your-mouth comfort food. Imagine beef short ribs slowly cooked in a savory, aromatic sauce, where every bite is tender, flavorful, and infused with deep, complex tastes. The slow braising process allows the meat to absorb all the delicious flavors, turning it into a luxurious, fall-off-the-bone experience. Whether you’re hosting a special dinner, indulging in a cozy meal, or simply craving something comforting, Braised Short Ribs are a show-stopping dish that’s surprisingly easy to make but impressive enough to elevate any occasion.

The first time I made braised short ribs, I couldn’t believe how simple it was to transform a few humble ingredients into such a flavorful, indulgent meal. The smell of the ribs simmering in the aromatic broth filled the house, making everyone eager to dig in. When I finally served them, the tender meat practically fell off the bone, and the rich sauce was the perfect complement.

What I love most about Braised Short Ribs is how versatile they are. They pair wonderfully with mashed potatoes, polenta, or a simple side of roasted vegetables. The sauce, packed with herbs, wine, and spices, adds depth and richness to any side dish you choose. Whether you’re cooking for a special celebration or just treating yourself to something luxurious, these short ribs are sure to make every meal feel like an event.

Perfect for:

  • Cozy family dinners
  • Special occasions
  • Holiday gatherings
  • Date nights
  • Comfort food cravings

Why You’ll Love This Recipe

Here’s why Braised Short Ribs will become a favorite in your kitchen:

  • Fall-Off-The-Bone Tender: The slow cooking process ensures the ribs become incredibly soft and flavorful.
  • Deep, Complex Flavor: A combination of wine, broth, and aromatics creates a rich, robust sauce.
  • Perfect for Make-Ahead Meals: Braised dishes taste even better the next day.
  • One-Pot Dish: Everything cooks in one pot, making cleanup easier.
  • Versatile Serving Options: Serve over mashed potatoes, polenta, or pasta for a complete meal.

Preparation and Cooking Time

  • Total Time: 3.5 to 4 hours
  • Preparation Time: 30 minutes
  • Cooking Time: 3 to 3.5 hours
  • Servings: 4 to 6 servings
  • Calories per serving: Approximately 500-600 calories
  • Key Nutrients: Protein: 40g, Fat: 35g, Carbs: 10g

Ingredients

Gather these ingredients to make Braised Short Ribs:

  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (such as Cabernet Sauvignon)
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme (or ½ teaspoon dried)
  • 1 teaspoon fresh rosemary (or ½ teaspoon dried)
  • 2 bay leaves
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika (optional)

Ingredient Highlights

  • Beef Short Ribs: Bone-in ribs provide deep flavor and tenderness.
  • Red Wine: Enhances the sauce with a rich, complex taste.
  • Beef Broth: Creates a flavorful braising liquid.
  • Tomato Paste: Adds depth and richness to the sauce.
  • Aromatics: Onion, garlic, celery, and carrots build the dish’s savory base.
  • Fresh Herbs: Thyme and rosemary add warmth and fragrance.

Step-by-Step Instructions

Prepare the Short Ribs:

  1. Pat Dry and Season: Pat the short ribs dry with paper towels and season generously with salt and pepper.
  2. Sear the Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

Build the Flavor:

  1. Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
  2. Add Garlic and Tomato Paste: Stir in the garlic and tomato paste, cooking for another minute until fragrant.

Deglaze and Braise:

  1. Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
  2. Add the Broth and Herbs: Stir in the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
  3. Return the Ribs: Place the short ribs back into the pot, ensuring they are mostly submerged in the liquid.
  4. Slow Braise: Cover and bake in a preheated oven at 325°F (163°C) for 2.5 to 3 hours, until the meat is tender and easily pulls away from the bone.

Finish the Dish:

  1. Skim Fat: Once cooked, remove excess fat from the surface of the sauce.
  2. Reduce the Sauce: Optionally, remove the short ribs and simmer the sauce on the stovetop until slightly thickened.
  3. Season to Taste: Adjust seasoning with additional salt and pepper if needed.

How to Serve

  • Over Mashed Potatoes – Serve the tender ribs over creamy mashed potatoes to soak up the rich sauce.
  • With Buttery Polenta – Pair with smooth, buttery polenta for a comforting and hearty meal.
  • On a Bed of Risotto – Spoon the short ribs over Parmesan risotto for an elegant touch.
  • With Crusty Bread – Serve with a warm baguette or sourdough to scoop up the delicious braising sauce.
  • Over Pasta – Toss the shredded short ribs with pappardelle or rigatoni for a rich, flavorful pasta dish.
  • With Roasted Vegetables – Serve alongside roasted carrots, parsnips, or Brussels sprouts for a balanced plate.
  • Inside a Sandwich – Pile the ribs onto a toasted brioche bun with melted cheese and caramelized onions.
  • Topped on Creamy Grits – Southern-style grits provide a smooth, buttery base for the rich meat.
  • Over Rice – Serve with white or brown rice to absorb the braising liquid.
  • With a Side Salad – Balance the richness with a fresh arugula or kale salad dressed with lemon vinaigrette.

Additional Tips

  • Sear for Maximum Flavor: Browning the ribs before braising develops deeper flavor.
  • Use a Dutch Oven: A heavy, oven-safe pot retains heat and distributes it evenly.
  • Cook Low and Slow: Long, slow braising ensures the ribs become incredibly tender.
  • Let It Rest: Let the dish sit for 10-15 minutes before serving to allow flavors to meld.
  • Make Ahead: Store overnight for enhanced flavor—reheat gently on the stovetop or oven.

Recipe Variations

  1. Asian-Style Short Ribs: Replace wine with soy sauce and add ginger for an umami-rich twist.
  2. Balsamic Braised Ribs: Use balsamic vinegar instead of wine for a slightly tangy flavor.
  3. Spicy Chipotle Ribs: Add chipotle peppers in adobo sauce for a smoky kick.
  4. Coconut Curry Ribs: Substitute wine with coconut milk and add curry powder.
  5. BBQ Braised Ribs: Mix barbecue sauce into the braising liquid for a smoky-sweet finish.
  6. Italian-Style Ribs: Use balsamic vinegar, oregano, and crushed tomatoes for a Tuscan-style braise.
  7. Guinness-Braised Ribs: Replace wine with stout beer for a rich, malty depth.
  8. French-Inspired Ribs: Add Dijon mustard and pearl onions for a bistro-style dish.
  9. Mexican-Inspired Ribs: Use beef broth, lime juice, and cumin for a bold, zesty version.
  10. Garlic Butter Ribs: Finish with a garlic herb butter for extra richness.

Freezing and Storage

  • Freezing: Store cooled ribs and sauce in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheating: Warm on the stovetop over low heat or in the oven at 300°F (150°C) until heated through.

Special Equipment

  • Dutch Oven – A heavy-duty, oven-safe pot for even heat distribution and slow braising.
  • Cast Iron Skillet – Ideal for searing the short ribs to develop a deep, flavorful crust before braising.
  • Tongs – Essential for flipping and handling the short ribs without piercing the meat.
  • Fine Mesh Strainer – Useful for straining the braising liquid to create a smooth, refined sauce.
  • Wooden Spoon – Helps scrape up browned bits (fond) from the bottom of the pot after searing.
  • Meat Thermometer – Ensures the ribs reach the perfect fall-apart tenderness (typically around 200°F).
  • Ladle – Makes it easier to skim off excess fat from the braising liquid.
  • Oven-Safe Roasting Rack (Optional) – Can elevate the ribs slightly for better heat circulation if desired.
  • Slow Cooker or Pressure Cooker – Alternatives to oven braising for convenience and time-saving.
  • Fat Separator – Helps remove excess grease from the braising liquid before making the sauce.

FAQ

  1. Can I use boneless short ribs? Yes, but bone-in ribs add extra depth of flavor.
  2. What’s the best wine to use? A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works best.
  3. Can I make this in a slow cooker? Yes! Sear the ribs first, then transfer everything to a slow cooker and cook on low for 7-8 hours.
  4. Can I use broth instead of wine? Yes, though wine adds depth. Substitute with additional beef broth and a splash of balsamic vinegar.
  5. Why is my sauce too thin? Simmer it uncovered for 10-15 minutes after braising to thicken.

Conclusion

Braised Short Ribs are the ultimate comfort food—tender, flavorful, and perfect for any occasion. Slow-cooked to perfection, the beef absorbs all the rich, savory flavors of the braising liquid, resulting in a decadent, melt-in-your-mouth dish. Whether served over mashed potatoes, creamy polenta, or a bed of pasta, these ribs are sure to impress with their depth of flavor and satisfying texture.

Ideal for a cozy dinner or a special gathering, Braised Short Ribs offer a hearty, comforting meal that’s perfect for savoring. The long cooking process allows the flavors to deepen, making every bite more delicious than the last.

I can’t wait to see your Braised Short Ribs creations! Snap a photo and tag me on Instagram—I’d love to see how you make this dish your own. Don’t forget to share your favorite pairings or twists in the comments. Happy cooking!

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