Name: Braised Short Ribs
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 4 servings
Ingredients: 4 lbs Beef short ribs, bone-in; 2 tsp Kosher salt; 1 tsp Black pepper, freshly ground; 2 tbsp Olive oil; 1 large Yellow onion, diced; 2 medium Carrots, peeled and chopped; 2 medium Celery stalks, chopped; 4 cloves Garlic cloves, smashed; 2 tbsp Tomato paste; 2 cups Dry red wine (Cabernet or Merlot); 2 cups Beef stock; 4 stems Fresh thyme sprigs; 2 sprigs Fresh rosemary; 2 leaves Bay leaves

"Indulge in these succulent beef short ribs, slow-cooked in a luxurious red wine reduction until they are tender enough to eat with a spoon. Infused with aromatic garlic, fresh thyme, and savory vegetables, this dish is the pinnacle of comfort food for any dinner party or special occasion."

Ingredients

Qty	Item
4 lbs 1.8 kg	Beef short ribs, bone-in
2 tsp 12 g	Kosher salt
1 tsp 2 g	Black pepper, freshly ground
2 tbsp 30 ml	Olive oil
1 large 150 g	Yellow onion, diced
2 medium 120 g	Carrots, peeled and chopped
2 medium 80 g	Celery stalks, chopped
4 cloves 20 g	Garlic cloves, smashed
2 tbsp 32 g	Tomato paste
2 cups 475 ml	Dry red wine (Cabernet or Merlot)
2 cups 475 ml	Beef stock
4 stems 4 stems	Fresh thyme sprigs
2 sprigs 2 sprigs	Fresh rosemary
2 leaves 2 leaves	Bay leaves

How to Make Braised Short Ribs

Preheat your oven to 325°F (165°C). Season the short ribs generously on all sides with salt and pepper.

In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs until deeply browned on all sides, about 3-5 minutes per side. Remove the ribs and set aside.

In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften and brown. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.

Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release the flavorful browned bits (deglazing). Simmer until the wine is reduced by half.

Return the short ribs to the pot. Add the beef stock, thyme, rosemary, and bay leaves. The liquid should cover about two-thirds of the meat.

Bring the liquid to a gentle simmer, then cover with a tight-fitting lid. Transfer to the oven and braise for 2.5 to 3 hours, or until the meat is completely tender and falling off the bone.

Carefully remove the ribs from the pot. Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim the fat off the top and simmer the sauce over medium heat until it reaches a thick, syrupy consistency.

Serve the ribs over creamy mashed potatoes or polenta, drizzled generously with the reduced sauce.

·
For the best flavor, sear the ribs until they develop a very dark, caramelized crust—this is where the depth of the sauce comes from.
·
Choose bone-in short ribs over boneless; the marrow provides a richer body to the braising liquid.
·
If you have time, make this a day in advance. The flavors develop overnight, and it's much easier to remove the solidified fat when cold.
·
Don't use a wine you wouldn't drink. A decent Cabernet Sauvignon or Malbec works best.

Frequently Asked Questions

What is the best cut of beef for braising?

Bone-in short ribs are the gold standard for braising because they contain high amounts of collagen which breaks down into gelatin, creating a rich sauce and tender meat.

Can I make this in a slow cooker?

Yes. Follow the searing and sautéing steps on the stove first, then transfer everything to a slow cooker and cook on Low for 7-8 hours.

What should I serve with braised short ribs?

Creamy mashed potatoes, buttery polenta, or wide egg noodles are perfect for soaking up the rich red wine sauce.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pot on the stove with a splash of beef stock to keep the meat moist.

Video Tutorials

Slow Cooking Beef Short Ribs | Gordon Ramsay

Braised Short Ribs

Michelin Star Beef Short Ribs at Home

The BEST Braised Beef Short Ribs Recipe - Fall-Off-The-Bone Tender!!

Step-by-Step Visual Guide

What to Cook Next

See All Meat

Next Recipe

Samgyeopsal Grilled Pork Belly with Ssamjang

Experience the ultimate Korean BBQ classic with thick-cut pork belly grilled to crispy perfection. Served with fresh lettuce wraps and a robust, savory-sweet ssamjang dipping sauce, this meal is a communal dining delight.

Cook Samgyeopsal Grilled Pork Belly with Ssamjang