Succulent Braised Beef Ribs (Print Version)

Tender beef ribs slowly cooked in a flavorful sauce until fall-off-the-bone soft and rich.

# What You'll Need:

→ Meats

01 - 3.3 lbs bone-in beef short ribs

→ Vegetables

02 - 2 medium carrots, peeled and chopped
03 - 2 celery stalks, chopped
04 - 1 large onion, chopped
05 - 4 garlic cloves, minced

→ Liquids

06 - 2 cups beef broth (gluten-free if needed)
07 - 1 cup dry red wine
08 - 2 tablespoons tomato paste

→ Spices & Herbs

09 - 2 sprigs fresh thyme
10 - 2 sprigs fresh rosemary
11 - 2 bay leaves
12 - 1 teaspoon black pepper
13 - 1 teaspoon salt

→ Fats & Oils

14 - 2 tablespoons olive oil

# How-To Steps:

01 - Set the oven to 325°F.
02 - Pat beef ribs dry and season evenly with salt and black pepper.
03 - Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Sear ribs in batches until browned on all sides, about 2 to 3 minutes per side. Transfer ribs to a plate.
04 - In the same pot, add chopped onion, carrots, and celery. Cook for 5 minutes until softened. Add garlic and sauté for 1 additional minute.
05 - Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits from the bottom. Simmer for 3 to 4 minutes to reduce slightly.
06 - Add beef broth, thyme, rosemary, and bay leaves to the pot. Return ribs to the pot, ensuring they are mostly submerged.
07 - Bring mixture to a simmer, cover, and transfer to the oven. Cook for 2 to 2.5 hours until ribs are tender and fall-off-the-bone.
08 - Remove ribs and vegetables to a serving platter. Discard herb sprigs and bay leaves. Skim excess fat from the sauce and simmer uncovered on stovetop for 10 minutes to thicken if desired.
09 - Ladle sauce over ribs and serve immediately.

# Expert Tips:

01 -
  • The ribs turn so tender you barely need a knife, just a fork and a little patience.
  • That braising liquid becomes a sauce so deep and savory you'll want to soak everything in it.
  • It looks and tastes like you've been cooking for days, but the oven does most of the work for you.
02 -
  • Don't skip the searing step, that caramelized crust is where half the flavor lives and it makes the sauce infinitely better.
  • If your ribs aren't mostly submerged in liquid, add a little more broth or water, exposed meat will dry out even in a covered pot.
  • Let the ribs rest for a few minutes after pulling them from the oven, they'll reabsorb some of the juices and stay even more tender when you serve them.
03 -
  • Use a heavy Dutch oven with a tight-fitting lid, thin pots don't hold heat evenly and you'll end up with tough spots in the meat.
  • If your sauce tastes flat at the end, a tiny splash of red wine vinegar or a squeeze of lemon juice will brighten it up without making it sour.
  • Don't be tempted to crank up the oven temperature to speed things up, low heat is what breaks down the collagen and turns tough ribs into something unforgettable.

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