Braised Beef Short Ribs

a short rib on a pile of mashed potatoes

Juicy, tender, flavor-packed wine-braised short ribs are one pot away with my Braised Beef Short Ribs recipe! It's a new family favorite!

Course Main Course

Cuisine American

Keyword braised beef short ribs, braised short ribs, red wine braised beef short ribs, red wine braised short ribs

Prep Time 10

Cook Time 2 45

Total Time 2 55

Servings servings

Calories 161kcal

Author Isabel Laessig

Equipment

Dutch Oven or oven-safe pot with lid
3 Plates
Tongs
Wooden spoon

Ingredients

8 beef short ribs bone-in
3 tablespoons olive oil divided into 1 tablespoon each
3 cloves garlic crushed
½ yellow onion minced
3 carrots chopped into rounds
1 teaspoon salt
1 tablespoon black pepper
¼ cup all-purpose flour
3 cups dry red wine
2 cups beef broth
2 tablespoons tomato paste
6 sprigs fresh thyme
2 sprigs fresh rosemary
2 dried bay leaves

Instructions

Preheat your oven to 350 degrees F. While you are waiting for it to preheat, begin chopping your vegetables.
Season your short ribs with salt and pepper on all sides, then coat all sides in flour. Set aside.
8 beef short ribs, 1 teaspoon salt, 1 tablespoon black pepper, ¼ cup all-purpose flour
In a large Dutch oven or oven-safe pot with a lid, heat 1 tablespoon of olive oil over medium heat.
3 tablespoons olive oil
Once the oil is hot, toss in your onions and carrots, and cook for a few minutes, stirring constantly.
½ yellow onion, 3 carrots
Toss in your crushed garlic, and cook down for a few minutes. Once cooked, remove veggies and garlic, and set aside.
3 cloves garlic
Add the remaining 2 tablespoons of olive oil to the Dutch oven and turn the heat to medium-high heat.
Once the oil is hot, add 4 ribs at a time (do not overcrowd the pan) and brown on all sides, about 2-3 minutes on each side. Remove ribs, repeat the step for the remaining ribs, set aside.
Pour in wine to deglaze the pan, scraping any brown bits off the bottom of the pan. Bring to a boil and cook for about 3 minutes.
3 cups dry red wine
Once boiling, add beef broth and tomato paste. Taste your broth and season with additional salt and pepper to your liking, if needed.
2 tablespoons tomato paste, 2 cups beef broth
Add your ribs back to the pot, along with the veggies, and sprigs of rosemary and thyme, and bay leaves to the pot. If you need more liquid in the pot, add additional beef broth.
6 sprigs fresh thyme, 2 sprigs fresh rosemary, 2 dried bay leaves
Cover the lid and place in the oven. Cook for 2 hours, then reduce the heat to 325 degrees F and cook for an additional 30-45 minutes. Your ribs should be tender, nearly falling off the bone.
Remove the pan from the oven and allow it to rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the pot of the liquid.
Serve ribs over mashed potatoes with a spoonful of gravy from the pot. Enjoy!

Video

Notes

- Chopping up the vegetables while the pot is heating means you'll have everything ready to go at the same time.

- Don't overcrowd the pot! Only sear four short ribs at a time. The sear is vital to the depth of flavor!

- There will be oil left in the pan after searing. Leave it there, but let it cool just a bit before adding the wine. This will prevent dangerous spattering.

- You can add more vegetables if you'd like, such as a few ribs celery, small cut potatoes, or more fresh herbs.

Nutrition