Slow braised short ribs in a tasty sauce! Pure comfort food!
Short ribs are not always at the top of my list of food that I cook but when I do, it’s pure heaven and such a treat!
Short ribs are a particularly tasty cut of beef that is simply magical when slowly braised until fall-apart tender, especially when it’s in a tasty sauce! These braised short ribs are one of my favorite, in a French style sauce. The sauce is pretty much what you would expect with onions, carrots-okay i didn’t have carrots so I substituted mine with colorful bell peppers, celery, mushrooms, garlic, beef broth red wine, thyme and rosemary and it’s so very tasty! I like to throw a couple full heads of garlic into the pan to roast while the meat braises and when it’s done you can squeeze it out, just like roasted garlic! My mouth is watering just thinking about this recipe!
Braised Short Ribs is the best recipe for tender fall-apart bone-in beef short ribs slow cooked in a Dutch Oven. This is a perfect comfort meal you can make at home for your friends and family! Braised Short Ribs is an incredibly flavorful and seemingly elaborate dish, but is quite easy to make! This recipe only involves a few quality ingredients and a large Dutch oven to make the perfect ribs!
The key to making tender, flavorsome short ribs is buying quality meat. I never skimp on quality ingredients because in my experience quality ingredients is what makes or breaks a dish!
HOW TO COOK SHORT RIBS:
To start, let’s preheat the oven to 350°F.
Rinse and pat dry the bone-in short ribs and generously season with salt and pepper.
Heat olive oil in 6 Qt Dutch oven over medium-high heat. Brown the ribs in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.
Add diced onions and cook for 8-10 minutes or until they are translucent and softened. (Photo 3-4). Then add celery and carrots, and cook for 3-5 minutes more.
Add garlic and tomato paste and cook for a few more minutes.
Stir in the wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes.
NOTE: I like to use Cabernet Sauvignon to braise the meat, as it provides the best flavor. My favorite one is Decoy.
Add beef broth and stir.
Transfer the meat back to the pot, add bay leaves, thyme and oregano.
Cover with the lid and transfer to the oven.
Tips for making the BEST Braised Short Ribs
Use high-quality grass fed meat
Use Bone-in short ribs
Thicker, meatier short ribs work best.
Season the ribs generously with salt and pepper on all sides before searing for the best results.
If you do not have a Dutch Oven, use an oven proof pot.
I hope you enjoy this Red Wine Braised Short Ribs recipe! If you make it, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #AliintheValley and share it with me on Instagram! I love hearing from you!
Best Braised Short Ribs
6
servings15
minutes3
hours730
kcalMake tender, flavorful short ribs that fall off the bone effortlessly and are packed with delicious flavors!
Ingredients
2 pounds beef short ribs, cut into 3-4 inch pieces
1 large onion, sliced
3 carrots, sliced (I substituted with 3 bell peppers)
3 stalks celery, sliced
8 ounces mushrooms, quartered
4 cloves garlic, chopped
1 pinch red pepper flakes (optional)
3 cups beef broth
2 cups dry red wine (or more broth)
2 tablespoons tomato paste
2 heads of garlic, with the tops removed
2 tablespoons balsamic vinegar
2 bay leaves
1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme
1 teaspoon rosemary, chopped (or 1/2 teaspoon dried rosemary)
2 tablespoons parsley, chopped
Directions
- Brown the beef in a large, oven-safe, sauce pan over medium-high heat, about 3-4 minutes per side, and set aside before draining off all but 2 tablespoons of the grease.
- Add the onions, carrots, celery, and mushrooms and cook until tender, about 7-10 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about a minute.
- Add the broth, wine, tomato paste, heads of garlic, balsamic vinegar, bay leaves, thyme, rosemary, and beef, bring to a boil, reduce the heat, cover and simmer unto the beef is fall apart tender, about 2-3 hours. (Option: Transfer the pot to a preheated 350F/180C oven and roast, covered, until fall apart tender, about 2-3 hours. OR Transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 3-4 hours.)
- Remove the bay leaves, season with salt and pepper to taste and serve over mashed potatoes, or mashed celery root, mashed parsnips, pasta, etc. with bread to soak up all the tasty sauce. Squeeze the roasted garlic out of the heads of garlic and enjoy!
Notes
- Option: Thicken the broth by adding 1/4 cup flour along with the garlic.
- Option: Add bacon!
- Option: Add 1/3 cup chopped prunes along with the broth!
- Option: If the broth is a little acidic add some honey.
- Option: Skim off any excess fat before serving.
- Option: Add 1 tablespoon fish sauce or soy sauce.
- Option: Add 1 tablespoon Worcestershire sauce.
