Oven Braised Beef Short Ribs (Printable)
Melt-in-your-mouth beef short ribs slow braised in red wine with herbs and aromatic vegetables for a rich, comforting meal.
# What You'll Need:
→ Beef
01 - 4 lbs bone-in beef short ribs
02 - Kosher salt and freshly ground black pepper, to taste
→ Vegetables and Aromatics
03 - 2 tablespoons olive oil
04 - 1 large yellow onion, roughly chopped
05 - 2 medium carrots, peeled and roughly chopped
06 - 2 celery stalks, roughly chopped
07 - 4 garlic cloves, minced
→ Braising Liquid and Herbs
08 - 2 tablespoons tomato paste
09 - 2 cups dry red wine (such as Cabernet Sauvignon or Pinot Noir)
10 - 2 cups beef broth
11 - 2 fresh thyme sprigs
12 - 2 fresh rosemary sprigs
13 - 2 bay leaves
# How-To Steps:
01 - Preheat the oven to 325°F. Pat the beef short ribs thoroughly dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Working in batches if necessary, sear the short ribs on all sides until a deep golden-brown crust forms, approximately 3 to 4 minutes per side. Transfer the seared ribs to a plate and set aside.
03 - Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté until the vegetables are softened and lightly caramelized, about 5 minutes. Add the minced garlic and continue cooking for 1 additional minute until fragrant.
04 - Stir in the tomato paste and cook for 1 minute, coating the vegetables evenly. Pour in the dry red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the liquid to a boil and allow it to reduce by half, approximately 10 minutes.
05 - Return the seared short ribs to the pot along with any accumulated juices. Pour in the beef broth and add the thyme sprigs, rosemary sprigs, and bay leaves. The braising liquid should come up nearly to the top of the ribs. Bring the mixture to a gentle simmer on the stovetop.
06 - Cover the pot with a tight-fitting lid and carefully transfer it to the preheated oven. Braise for 2 hours 30 minutes to 3 hours, or until the meat is fork-tender and pulling away from the bone.
07 - Carefully remove the pot from the oven. Transfer the short ribs and vegetables to a warm serving platter and tent loosely with foil. Discard the thyme sprigs, rosemary sprigs, and bay leaves. Skim any excess fat from the surface of the braising liquid. For a richer, more concentrated sauce, simmer the liquid on the stovetop over medium heat until it reaches the desired consistency.
08 - Arrange the short ribs on warmed plates or a serving platter. Ladle the reduced sauce generously over the ribs and serve immediately.
# Expert Suggestions:
01 -
- The meat literally falls off the bone with zero effort, which makes you look like you spent all day doing something far more complicated than putting a pot in the oven.
- Red wine and tomato paste create a sauce so rich and deep that people will ask what your secret is, and you can decide whether to tell them.
02 -
- Do not rush the wine reduction step because unreduced wine tastes sharp and acidic rather than rich and integrated, and ten patient minutes of boiling will save you from a sauce that tastes like you forgot something.
- Resist the temptation to peek inside the oven during braising because every time you lift that lid you release the steam and moisture that makes the meat tender, so trust the timer and walk away.
03 -
- Dry your short ribs thoroughly with paper towels before searing because even a thin layer of moisture will prevent that deep caramelized crust that locks in flavor and gives the sauce its foundational richness.
- If you have time, let the seared ribs rest for ten minutes before returning them to the braising liquid, because this allows the proteins to relax and results in more even tenderness throughout the long cook.