braised beef short ribs (Print Version)

Slow-braised beef short ribs with vegetables and wine for a cozy, flavorful meal.

# What You'll Need:

→ Beef

01 - 4 large beef short ribs (approximately 2.5 pounds)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Vegetables

04 - 1 large yellow onion, chopped
05 - 2 medium carrots, peeled and chopped
06 - 2 celery stalks, chopped
07 - 4 garlic cloves, minced

→ Braising Liquid

08 - 2 cups dry red wine
09 - 2 cups beef stock
10 - 2 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce

→ Herbs & Seasonings

12 - 2 sprigs fresh thyme
13 - 2 sprigs fresh rosemary
14 - 2 bay leaves

→ For Searing

15 - 2 tablespoons vegetable oil

# How-To Steps:

01 - Set oven to 325°F and allow it to come to temperature.
02 - Pat beef short ribs dry with paper towels. Season thoroughly with salt and pepper on all sides.
03 - Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on every side until well browned, about 3 to 4 minutes per side. Remove ribs and set aside.
04 - Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables are softened and lightly browned, about 5 to 7 minutes. Add minced garlic and cook for 1 minute more.
05 - Stir tomato paste into the vegetables and cook for 1 minute to develop flavor.
06 - Pour in dry red wine, scraping up any browned bits from the pot bottom. Bring mixture to a simmer and cook for 5 minutes to slightly reduce.
07 - Add beef stock, Worcestershire sauce, thyme, rosemary, and bay leaves. Return seared short ribs and any accumulated juices to the pot, ensuring the meat is mostly submerged in liquid.
08 - Cover the pot and transfer it to the preheated oven. Braise for 2 hours and 45 minutes to 3 hours, until the meat becomes tender and falls off the bone.
09 - Remove ribs from the pot and loosely tent with foil. Discard bay leaves and herb stems. Skim excess fat from the sauce; if desired, simmer on the stovetop to thicken further.
10 - Arrange short ribs on serving dishes and spoon sauce over the top.

# Expert Tips:

01 -
  • Tender fall-off-the-bone beef makes every forkful unforgettable
  • Rich velvety sauce flavors each bite and elevates humble ingredients
  • Simple technique transforms everyday beef into restaurant-worthy centerpiece
  • Filling gluten-free and crowd-pleasing so everyone can enjoy
02 -
  • Naturally gluten-free and allergy friendly besides Worcestershire sauce check labels
  • High protein dinner perfect for active families or post-workout meals
  • Sauce and ribs freeze beautifully for weekly meal prep
  • Red wine adds complexity but alcohol mostly cooks away for mellow richness
03 -
  • Make sure all sides of the beef are well browned before braising This is the foundation for deep flavor
  • Let the beef rest in the sauce at room temperature for five minutes before serving so juices redistribute
  • If your short ribs are fatty take time to skim thoroughly the finished sauce will be silkier and lighter

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