Description
These Easy Braised Short Ribs are fall-apart tender and simmered low and slow in a rich, savory sauce made with red wine, herbs, and aromatics. Perfect for cozy nights or make-ahead meals, this dish delivers comforting, hearty flavor in every bite.
Ingredients
2.5 to 3 lbs beef short ribs, bone-in
2 tablespoons olive oil
1 large yellow onion, chopped
3 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
2 cups low sodium beef broth
3 to 4 sprigs fresh thyme
2 bay leaves
Salt and pepper to taste
Instructions
1. Pat the short ribs dry and season generously with salt and pepper.
2. In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs in batches until browned on all sides. Remove and set aside.
3. In the same pot, add more oil if needed. Sauté chopped onion, carrots, and celery until softened. Add garlic and cook for 1 minute.
4. Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
5. Deglaze the pan with red wine, scraping up any browned bits. Simmer for 5 minutes.
6. Add beef broth, thyme, bay leaves, and return short ribs to the pot. Bring to a gentle simmer.
7. Cover and transfer to a 325°F preheated oven. Braise for 2.5 to 3 hours, or until meat is tender and pulls away from the bone.
8. Remove ribs. Skim fat from the top of the sauce and simmer to reduce if needed. Serve hot with sauce spooned over top.
Notes
For a deeper flavor, prepare the recipe a day in advance and reheat before serving.
If you don’t cook with wine, replace it with more beef broth and a splash of balsamic vinegar.
Want a smooth sauce? Strain the solids out before reducing and serving.
Nutrition
- Serving Size: 1 portion (based on 4 servings)
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 140mg
Keywords: beef short ribs, braised ribs, wine sauce, comfort food