Slow-Cooked Comfort: Braised Beef Short Ribs Recipe
When the air turns crisp and you’re craving something hearty, few dishes satisfy like braised beef short ribs. This classic recipe transforms a humble cut of meat into a fall-off-the-bone, fork-tender masterpiece with deep, rich flavor. Whether you’re hosting a dinner party or preparing a comforting meal for the family, braised short ribs deliver restaurant-quality results right from your kitchen.
What Makes Braising So Special?
Braising is a time-honored cooking technique that involves searing meat at high heat and then simmering it slowly in a flavorful liquid. This method breaks down the collagen in tougher cuts like short ribs, resulting in melt-in-your-mouth tenderness and a sauce that’s as rich as it is savory.
Ingredients You’ll Need
To make this soul-warming dish, gather the following:
Beef short ribs (bone-in preferred)
Salt and pepper, for seasoning
Olive oil or another neutral oil
Onions, carrots, and celery (the classic mirepoix)
Garlic, smashed or minced
Tomato paste for umami depth
Red wine (a dry variety like Cabernet Sauvignon or Merlot)
Beef broth or stock
Fresh herbs like thyme, rosemary, and bay leaves
Optional additions include mushrooms for earthiness or a touch of balsamic vinegar for brightness.
Step-by-Step: How to Braise Beef Short Ribs
Sear the ribs: Start by seasoning the ribs generously with salt and pepper. In a heavy pot or Dutch oven, sear them on all sides until they’re browned and caramelized. This step builds flavor.
Sauté aromatics: Remove the ribs and add chopped onions, carrots, and celery to the pot. Sauté until softened, then stir in garlic and tomato paste.
Deglaze with wine: Pour in red wine and scrape the bottom of the pot to release all those browned bits (fond) that hold flavor. Simmer for a few minutes to let the alcohol cook off.
Add broth and herbs: Return the ribs to the pot, add enough beef broth to just cover them, and toss in your herbs.
Braise low and slow: Cover and transfer the pot to a 325°F (160°C) oven. Cook for 2.5 to 3 hours, until the meat is tender and pulling away from the bone.
Finish and serve: Remove the ribs and strain or reduce the sauce if desired. Serve over creamy mashed potatoes, polenta, or buttered noodles with a spoonful of the rich braising liquid.
Why You’ll Love This Dish
