Welcome to the last Braised Short Ribs Recipe you will ever need. If you’ve ever dreamed of creating those incredibly tender, fall-off-the-bone short ribs you find at high-end restaurants, you’ve come to the right place. This recipe is more than just a set of instructions; it’s a comprehensive guide to mastering the art of braising. We’re breaking down every step, from selecting the perfect cut of meat to creating a rich, velvety sauce that will have everyone at the table asking for seconds. Prepare for a culinary experience that is deeply satisfying and surprisingly straightforward.
The magic of this dish lies in the slow-cooking process, which transforms tough cuts of beef into something truly spectacular. It’s the perfect centerpiece for a special Sunday dinner, a holiday gathering, or any occasion that calls for a comforting, impressive meal. Let’s dive in and create some unforgettable flavors together.
Why This is the Best Braised Short Ribs Recipe
There are countless short rib recipes out there, but this one stands apart. We focus on building layers of deep, savory flavor at every stage. We start by getting a perfect, deep-brown sear on the meat, which is crucial for developing a rich base. Then, we don’t just add wine; we reduce it properly to cook off the raw alcohol taste and concentrate its fruity, complex notes.
Unlike other recipes that can result in a thin or greasy sauce, our method includes the final, critical step of straining and reducing the braising liquid into a luxurious gravy. This ensures a silky, concentrated sauce that perfectly coats the tender meat. We’ve tested and tweaked every variable to guarantee a foolproof result, making this the ultimate guide for any enthusiastic home cook.
The Key Ingredients for Perfect Short Ribs
The quality of your ingredients will directly impact the final dish. While the list isn’t long, each component plays a vital role in creating the signature flavor of this classic dish.
Choosing the Right Short Ribs
For this recipe, you want to use bone-in, English-style short ribs. This means they are cut parallel to the bone, resulting in thick, meaty pieces with a single bone in each. The bone is essential, as it adds incredible flavor and collagen to the braising liquid, which contributes to a richer sauce. Look for ribs that have a good amount of meat on them and some nice marbling throughout. Aim for about 3 to 4 pounds for four servings, which usually comes out to 8 individual ribs.
The Best Wine for Braising
A dry red wine is the classic choice for a reason. It adds acidity, depth, and complexity that balances the richness of the beef. You don’t need to use an expensive bottle, but you should choose a wine you would enjoy drinking. A good rule of thumb is if you wouldn’t drink it, don’t cook with it.
- Cabernet Sauvignon: A classic pairing with robust structure and dark fruit notes.
- Merlot: A softer, fruit-forward option that adds a lovely smoothness.
- Zinfandel: Adds a bold, slightly jammy character to the sauce.
If you prefer to cook without alcohol, you can substitute an equal amount of additional high-quality beef broth. You may want to add a tablespoon of balsamic or red wine vinegar at the end to mimic the acidity the wine provides.
How to Make Our Braised Short Ribs Recipe (Step-by-Step)
Follow these detailed steps carefully. The key is patience—don’t rush the process, and you will be rewarded with the most succulent short ribs imaginable.
Step 1: Prepare and Sear the Ribs
This initial step is non-negotiable for incredible flavor. Pat the short ribs completely dry with paper towels; a dry surface is key to a good sear. Season them generously on all sides with salt and freshly ground black pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add a tablespoon of olive oil. Place the short ribs in the pot, making sure not to overcrowd it (work in batches if necessary). Sear the ribs for 3-4 minutes per side, until a deep, brown crust forms on all surfaces. This process, known as the Maillard reaction, creates a foundation of complex, savory flavor. Once browned, remove the ribs and set them aside on a plate.
Step 2: Sauté the Aromatics
Reduce the heat to medium. If there’s an excessive amount of fat in the pot, pour some off, leaving about two tablespoons. Add the chopped onions, carrots, and celery (the classic mirepoix) to the pot. Cook, stirring occasionally, for about 8-10 minutes, until they have softened and are lightly caramelized. This builds the next layer of flavor. Add the minced garlic and cook for another minute until fragrant. Finally, stir in the tomato paste and cook for 2 minutes. This step deepens the color and adds a rich umami flavor to the base.
Step 3: Deglaze and Build the Braising Liquid
Pour the red wine into the pot. As it bubbles, use a wooden spoon to scrape up all the browned bits (the “fond”) from the bottom of the pot. These bits are packed with flavor. Bring the wine to a simmer and let it reduce by about half. This concentrates the flavor and cooks off the harsh alcohol taste. Once reduced, stir in the beef broth, fresh thyme sprigs, rosemary, and bay leaves. Bring the entire mixture to a gentle simmer.
Step 4: Braise Low and Slow
Return the seared short ribs to the pot, nestling them into the liquid. The liquid should come about three-quarters of the way up the sides of the ribs. If you’re a fan of rich pasta dishes, you might enjoy our Marry Me Chicken Pasta recipe. Cover the Dutch oven with a tight-fitting lid, and transfer it to a preheated oven at 325°F (165°C). Let it braise for 3 to 3.5 hours. The ribs are done when the meat is exceptionally tender and easily pulls away from the bone with a fork. There is no need to rush this—the long, slow cooking time is what breaks down the connective tissues and creates that signature melt-in-your-mouth texture.
How to Make a Rich Gravy from the Braising Liquid
Once the ribs are tender, carefully remove them from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract all the liquid; discard the solids. Skim as much fat as possible from the surface of the liquid. Bring the strained liquid to a simmer over medium heat and let it reduce for 10-15 minutes, or until it has thickened slightly and coats the back of a spoon. Taste and adjust seasoning with salt and pepper. Serve this incredible gravy over the short ribs.
Tips for Fall-Off-The-Bone Tender Short Ribs
- Don’t Skip the Sear: This is the most important step for flavor development. A deep brown crust equals deep, rich flavor.
- Low and Slow is the Way to Go: Keep your oven temperature low. Braising is a gentle cooking process. If the liquid is boiling aggressively, the muscle fibers can seize up and become tough.
- Use a Tight-Fitting Lid: This traps the steam and moisture in the pot, ensuring the ribs cook gently and evenly without drying out.
- Check for Doneness by Feel, Not Time: The cooking time is an estimate. Ribs are ready when a fork can easily shred the meat with little resistance. If it’s still tough, it just needs more time. For another comforting meal, try our classic Irish Stew.
What to Serve with Braised Short Ribs
Braised short ribs are rich and savory, so they pair beautifully with sides that can soak up the delicious sauce. Creamy mashed potatoes are a classic choice, but other great options include polenta, egg noodles, or a simple risotto. For something a bit lighter, consider pairing them with roasted brussels sprouts with bacon or simple steamed green beans.
Storing and Reheating Leftovers
Braised short ribs are one of those magical dishes that taste even better the next day. The flavors continue to meld and deepen overnight. Store the ribs and the sauce together in an airtight container in the refrigerator for up to 4 days.
To reheat, place the ribs and sauce in a small pot or skillet over medium-low heat. Cover and let them gently simmer until warmed through. Avoid microwaving, as it can make the meat tough.
Frequently Asked Questions
Absolutely! Braised short ribs are a fantastic make-ahead meal. In fact, their flavor often improves after a day in the refrigerator. Simply prepare the recipe completely, let it cool, and store it in an airtight container for up to 4 days. Reheat gently on the stovetop.
If you prefer not to use alcohol, you can substitute the red wine with an equal amount of additional high-quality beef broth. To mimic the acidity of the wine, you can add a tablespoon of red wine vinegar or balsamic vinegar to the sauce at the end of cooking.
For the best results, use bone-in, English-style short ribs. The bone adds a significant amount of flavor and collagen to the sauce, resulting in a richer, more unctuous final dish. Look for well-marbled, meaty pieces.
The keys to a perfect sear are a dry surface and a hot pan. First, pat the short ribs completely dry with paper towels. Second, make sure your Dutch oven and oil are fully heated before adding the meat. Finally, don’t overcrowd the pan; sear in batches to ensure each piece has room to brown deeply.
If your short ribs are tough, it almost always means they haven’t been cooked long enough. Braising works by slowly breaking down tough connective tissue into gelatin. If the meat is still firm, simply return it to the oven and continue cooking, checking for fork-tenderness every 30 minutes.
The Only Braised Short Ribs Recipe You’ll Ever Need
This Braised Short Ribs Recipe is a testament to the magic of slow cooking. It transforms simple ingredients into an elegant, deeply satisfying meal that’s perfect for any special occasion. The rich, flavorful meat and velvety sauce are pure comfort. We hope you love making and sharing this dish as much as we do. Don’t forget to share your creations and tag us on Pinterest!
Braised Short Ribs Recipe
Braised Short Ribs Recipe (Restaurant-Quality at Home)
Ingredients
Equipment
Instructions
- Preheat your oven to 325°F (165°C). Pat the short ribs completely dry with paper towels and season generously on all sides with kosher salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Add the short ribs, being careful not to overcrowd the pan (work in batches if needed). Sear for 3-4 minutes per side, until a deep brown crust forms. Remove the ribs and set aside.
- Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook for 8-10 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant. Stir in the tomato paste and cook for 2 minutes.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by about half. Stir in the beef broth, thyme, rosemary, and bay leaves. Bring the mixture to a simmer.
- Return the seared short ribs to the pot. The liquid should come about 3/4 of the way up the sides. Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 3 to 3.5 hours, or until the meat is fork-tender and falling off the bone.
- Carefully remove the cooked short ribs from the pot. Strain the braising liquid through a fine-mesh sieve into a medium saucepan. Discard the solids.
- Skim the fat from the surface of the strained liquid. Bring the liquid to a simmer over medium heat. Let it reduce for 10-15 minutes, until it has thickened enough to coat the back of a spoon. Taste and adjust seasoning as needed.
- Serve the braised short ribs hot, with the rich gravy spooned generously over the top.
Notes
Serving: Serve over creamy mashed potatoes, polenta, or egg noodles for a complete, comforting meal.
