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Large white dutch oven filled with tender cooked braised beef short ribs with a red wine beef gravy.
4.86 from 7 votes

Braised Short Ribs

Incredible Red Wine Braised Short Ribs so tender they fall from the bone and melt in your mouth. Comforting, delicious, and so flavorful, the best part of braised beef short ribs is how easy they are to make!
Prep Time20 minutes
Cook Time30 minutes
Bake Time4 hours
Total Time4 hours 50 minutes
Servings: 5 servings
Calories: 444kcal
Chef: Jessica Randhawa

Ingredients

  • 3 pounds bone-in beef short ribs (about 7-8 ribs) - with the silver skin removed and any excess fat trimmed
  • 1 tablespoon olive oil
  • 3 large carrots - peeled and cut into ½-inch pieces
  • 3 ribs celery - cut into ½-inch pieces
  • 1 large white or yellow onion - diced
  • 3 cloves garlic - minced
  • 2 tablespoon tomato paste
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 cups low-sodium beef broth
  • 1 cup dry red wine - like a Cabernet Sauvignon or Pinot Noir
  • 5-6 sprigs fresh thyme

Instructions

  • Preheat the oven to 325°Fahrehheit.
  • Remove the ribs and pat dry with a paper towel. Season generously with salt and black pepper.
  • Set a large oven-safe pot or Dutch oven over medium-high heat. Add the oil and swirl to coat the entire surface of the pan. Working in batches, sear the short ribs for approximately one minute per side, being careful not to overcrowd the pan.
  • Remove the seared ribs from the pan and set aside. Repeat until all of the short ribs have been seared.
  • Return the same oven-safe pot or Dutch oven to medium heat. Add the carrots, celery, onion, garlic, tomato paste, salt and black pepper, mixing well to combine. Cook for 5-8 minutes, or until the vegetables have softened slightly.
  • Pour in the beef broth and red wine. Bring to a simmer over medium heat. Simmer for about 5 minutes (reducing heat if necessary to prevent rapid boiling).
  • Return the seared short ribs to the pot with the vegetables and broth. Add the fresh thyme and bay leaves.
  • Cover the pot with a lid - slightly tilting the lid to allow a little ventilation - then transfer it to the preheated oven.
  • Braise the ribs for 3-4 hours, or until the meat is tender and falling off the bone.
  • Remove the pot from the oven and carefully remove the ribs to a clean plate. Strain the broth into a bowl and refrigerate for at least 2-3 hours, separating the fat from the beef broth. Once the fat has hardened and separated, remove the fat and discard (optional).
  • Reheat the broth in a pan on low heat and simmer until it has thickened then add the ribs back to the sauce and cook for an additional 5 minutes.
  • Serve over yummy mashed potatoes or creamy polenta.

Notes

  • Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 444kcal | Carbohydrates: 8g | Protein: 41g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 117mg | Sodium: 851mg | Potassium: 1173mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1498IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 5mg
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