My love for crafting hearty comfort food like braised short ribs began during my first winter in the Northeast. The cold, biting air outside made me crave something robust and warming. This was the dish that taught me patience in braising and how ingredients meld perfectly over time. Sharing it feels like a warm hug in culinary form.
I've honed this braised short ribs recipe to bring out rich flavors with tender meat falling off the bone. It's ideal for a cozy family dinner or a special gathering with friends. You only need a few fresh ingredients and a bit of time, and soon your home will be filled with the aroma of this savory masterpiece.
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Why You’ll Love This Recipe
- Rich Flavor: The combination of herbs and vegetables lends a deep, satisfying taste to the dish.
- Melt-in-Your-Mouth Texture: Slow braising ensures the ribs are incredibly tender and succulent.
- Easy to Prepare: Straightforward steps make this dish accessible even for novice cooks.
- Perfect for Gatherings: This dish works well for family meals or entertaining guests.
- Make-Ahead Friendly: The flavors deepen when made in advance, letting you focus on enjoying the meal.
Ingredients You'll Need
- English-cut beef short ribs, bone in – 2-3 pounds. This cut ensures rich flavor and tender meat.
- Olive oil – 2 tbsp. Used to sear and enhance the flavor.
- Sweet onion – 1 large, roughly chopped. Adds sweetness and depth.
- Celery stalks – 2, roughly chopped. Provides aromatic base flavors.
- Carrots – 2, roughly chopped. Adds natural sweetness and color.
- Garlic cloves – 3, minced. Intensifies the savory flavors.
- Tomato paste – 3 tbsp. Contributes rich, umami notes.
- Red wine vinegar – ½ cup. Brightens the flavors with acidity.
- Fresh thyme – 2 sprigs. Enhances aroma and flavor complexity.
- Fresh rosemary – 2 sprigs. Adds warmth and depth of flavor.
- Bay leaves – 2-3. Infuses earthy flavor during braising.
- Better than bouillon beef base – 1 tbsp. Boosts the beefy flavor profile.
- Reduced-sodium beef broth – 2 cups. Adds liquid and enhances flavor.
- Cornstarch – 3 tbsp. Thickens the sauce perfectly.
- Kosher salt and ground black pepper – For seasoning. Perfects the overall taste.
How to Make Braised Short Ribs
Step 1: Preparation
Preheat your oven to 300° Fahrenheit. Pat the short ribs dry with paper towels, and season them generously with kosher salt and black pepper. Let them rest on a baking rack for 30 minutes.
Step 2: Searing
Heat olive oil in a large Dutch oven over medium-high heat. Lightly dust both sides of the ribs with all-purpose flour. Once the oil is hot, add the beef short ribs and sear them for a few minutes on each side.
Step 3: Sauté Vegetables
Remove the ribs from the pot and set aside. Add the onions, celery, and carrots to the pot with a pinch of salt and pepper. Sauté until tender, about 10 minutes.
Step 4: Flavor Building
Add minced garlic, beef base, and tomato paste to the pot. Stir well and sauté for an additional 1-2 minutes. Pour in the red wine vinegar, deglazing by scraping the browned bits from the pot bottom.
Step 5: Braising
Pour in the beef broth and return the short ribs to the pot, adding rosemary, thyme, and bay leaves. Bring the liquid to a low simmer. Cover the pot and transfer it to the oven.
Step 6: Cook to Tenderness
Braise for 3 to 3½ hours, or until the ribs are tender and falling off the bone. Remove the meat and vegetables from the Dutch oven and place them on a platter.
Step 7: Sauce
Skim fat from the braising liquid and discard the bay leaves, rosemary, and thyme. Bring the liquid to a boil. Mix cornstarch with water until smooth and stir into the liquid until thickened, about 2-3 minutes.
Step 8: Serve and Enjoy
Pour the sauce over the short ribs or serve it on the side. Adjust seasonings as needed and savor your meal.
Pro Tips from My Kitchen
✓ Season with Care – Properly seasoning the short ribs before searing ensures the flavors penetrate the meat.
✓ Searing Matters – Achieve a deep, rich flavor by thoroughly searing the ribs; it forms a crucial flavor base.
✓ Don't Rush the Braise – Give the meat plenty of time to cook slowly; the tender texture hinges on this step.
✓ Skimming the Fat – Skim excess fat to enhance the sauce's flavor and presentability.
✓ Herbs are Key – Fresh herbs provide a more aromatic and vibrant flavor compared to dried.
What Makes This Recipe Work
- The key to this recipe lies in the braising process, which tenderizes the meat by cooking it low and slow in liquid. This method allows the flavors to meld together beautifully, resulting in richly flavored ribs.
- The combination of fresh herbs and vegetables creates a base of aromatic and naturally sweet flavors that enhance the beef's taste. These ingredients complement each other perfectly, ensuring each bite is satisfying.
- Searing the meat before braising is essential as it develops a flavorful crust. This step significantly enhances the final dish's depth, providing a delicious contrast to the tender meat below.
Frequently Asked Questions About Short Ribs
Yes, you can substitute chicken broth for beef broth, though it may slightly change the depth of flavor. If using chicken broth, consider adding a splash of soy sauce for a closer match to beef’s richness.
If your short ribs aren’t tender, cover them and return the pot to the oven. Braise for an additional 30 minutes at the same temperature, checking for tenderness thereafter.
Store leftover short ribs in an airtight container in the fridge for up to three days. To reheat, warm in a preheated oven at 350° Fahrenheit until hot, or gently reheat on the stovetop.
If the sauce is too thin, stir in an additional mixture of cornstarch and water. Ensure the liquid is boiling to thicken, and cook for another few minutes until it reaches desired consistency.
Braised short ribs pair beautifully with creamy mashed potatoes, polenta, or a side of crusty bread. The rich sauce complements these sides perfectly, enhancing your meal.
Braised Short Ribs Recipe
Ingredients
- 2-3 pounds English-cut beef short ribs, bone in
- 2 tablespoons Olive oil
- 1 large Sweet onion, roughly chopped
- 2 stalks Celery, roughly chopped
- 2 medium Carrots, roughly chopped
- 3 cloves Garlic, minced
- 3 tablespoons Tomato paste
- ½ cup Red wine vinegar
- 2 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2-3 leaves Bay leaves
- 1 tablespoon Better than bouillon beef base
- 2 cups Reduced-sodium beef broth
- 3 tablespoons Cornstarch
- Kosher salt and ground black pepper For seasoning.
Instructions
- Preheat your oven to 300° Fahrenheit.
- Pat the short ribs dry with paper towels, and season them generously with kosher salt and black pepper.
- Let them rest on a baking rack for 30 minutes.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Lightly dust both sides of the ribs with all-purpose flour. Once the oil is hot, add the beef short ribs and sear them for a few minutes on each side.
- Remove the ribs from the pot and set aside.
- Add the onions, celery, and carrots to the pot with a pinch of salt and pepper. Sauté until tender, about 10 minutes.
- Add minced garlic, beef base, and tomato paste to the pot. Stir well and sauté for an additional 1-2 minutes.
- Pour in the red wine vinegar, deglazing by scraping the browned bits from the pot bottom.
- Pour in the beef broth and return the short ribs to the pot, adding rosemary, thyme, and bay leaves.
- Bring the liquid to a low simmer. Cover the pot and transfer it to the oven.
Cook to Tenderness
- Braise for 3 to 3½ hours, or until the ribs are tender and falling off the bone.
- Remove the meat and vegetables from the Dutch oven and place them on a platter.
- Skim fat from the braising liquid and discard the bay leaves, rosemary, and thyme.
- Bring the liquid to a boil. Mix cornstarch with water until smooth and stir into the liquid until thickened, about 2-3 minutes.
- Pour the sauce over the short ribs or serve it on the side. Adjust seasonings as needed and savor your meal.
Notes
- Properly seasoning the short ribs before searing ensures the flavors penetrate the meat.
- Achieve a deep, rich flavor by thoroughly searing the ribs; it forms a crucial flavor base.
- Don't rush the braise; give the meat plenty of time to cook slowly for tender texture.
- Skim excess fat to enhance the sauce's flavor and presentability.
- Fresh herbs provide a more aromatic and vibrant flavor compared to dried.
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