Tender Oven Braised Beef Ribs (Print Version)
Melt-in-your-mouth beef short ribs braised in red wine with herbs and aromatic vegetables for a rich, comforting dish.
# What You Need:
→ Meat
01 - 4 lbs bone-in beef short ribs
02 - Salt and freshly ground black pepper, to taste
→ Vegetables & Aromatics
03 - 2 tbsp olive oil
04 - 1 large onion, chopped
05 - 2 carrots, chopped
06 - 2 celery stalks, chopped
07 - 4 garlic cloves, minced
→ Braising Liquid & Seasonings
08 - 2 tbsp tomato paste
09 - 2 cups dry red wine
10 - 2 cups beef broth
11 - 2 sprigs fresh thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves
# How to Make It:
01 - Preheat oven to 325°F. Pat beef short ribs thoroughly dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until a deep golden-brown crust forms, approximately 3 to 4 minutes per side. Transfer seared ribs to a plate and set aside.
03 - Add chopped onion, carrots, and celery to the Dutch oven. Sauté until vegetables are softened and lightly caramelized, about 5 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Stir tomato paste into the vegetables and cook for 1 minute. Pour in the dry red wine, scraping up all browned bits from the bottom of the pot. Bring to a boil and let the wine reduce by half, approximately 10 minutes.
05 - Return the seared short ribs to the pot. Add beef broth, thyme sprigs, rosemary sprigs, and bay leaves. The liquid should nearly cover the ribs. Bring the mixture to a gentle simmer on the stovetop.
06 - Cover the Dutch oven with a tight-fitting lid and transfer to the preheated 325°F oven. Braise for 2½ to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
07 - Remove the ribs and transfer to a serving platter. Discard the herb sprigs and bay leaves. Skim excess fat from the braising liquid and reduce on the stovetop over medium heat until the sauce reaches your desired consistency.
08 - Arrange the short ribs on a platter and spoon the reduced braising sauce generously over the top. Serve immediately while hot.
# Expert Hints:
01 -
- The sauce practically builds itself while the ribs braise, leaving you free to set the table and open another bottle of wine.
- It tastes like you spent all day cooking, but the oven does most of the heavy lifting after a quick sear.
02 -
- Crowding the pot during searing is the fastest way to steam your ribs instead of browning them. Work in batches and give each piece breathing room.
- Opening the oven lid to check on progress releases precious heat and extends cooking time. Trust the process and peek only once near the two and a half hour mark.
03 -
- Use tongs instead of a fork when turning the ribs during searing. A fork pierces the meat and lets precious juices escape before the braise even begins.
- A splash of balsamic vinegar stirred into the finished sauce adds a subtle brightness that makes people ask what your secret is.