Braised Beef Short Ribs

Succulent and fall-off-the-bone tender, these Braised Beef Short Ribs are the ultimate comfort food, perfect for a cozy dinner or an impressive gathering. Slow-braised to perfection in a rich, savory blend of red wine, beef broth, and aromatic vegetables, this recipe creates deeply flavorful, melt-in-your-mouth short ribs that pair beautifully with creamy mashed potatoes or buttery polenta. The cooking process begins with a golden sear on the ribs, locking in flavor, before being slow-cooked in a Dutch oven with hearty layers of onion, carrots, celery, garlic, and fragrant herbs like thyme and bay leaves. Whether you’re looking for an easy yet indulgent main course or a dinner party showstopper, this timeless braised short ribs recipe is sure to impress. Perfect for those seeking a rustic, gourmet meal with minimal effort.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 4 pounds beef short ribs
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups red wine
• 2 cups beef broth
• 2 bay leaves
• 4 fresh thyme sprigs

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Season the short ribs generously with salt and pepper on all sides.

Step 3

In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.

Step 4

Working in batches, sear the short ribs on all sides until deep brown, about 8-10 minutes per batch. Remove and set aside.

Step 5

Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.

Step 6

Add the minced garlic and tomato paste, stirring to combine. Cook for 1-2 minutes until fragrant.

Step 7

Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the mixture to a simmer and let it reduce by half, about 10-12 minutes.

Step 8

Return the short ribs to the pot, nestling them into the vegetables and liquid.

Step 9

Add the beef broth, bay leaves, and thyme sprigs, ensuring the liquid almost covers the ribs.

Step 10

Bring the mixture to a gentle simmer, then cover the pot and transfer it to the preheated oven.

Step 11

Braise in the oven for about 3 hours, or until the meat is tender and falling off the bone.

Step 12

Carefully remove the pot from the oven and let the ribs rest in the sauce for 10-15 minutes before serving.

Step 13

Serve the short ribs with the cooking juices spooned over the top, alongside mashed potatoes or polenta.

Nutrition Facts

Serving size	3311.1 grams (3311.1g)

Amount per serving	% Daily Value*
Calories	5472

Total Fat 286.00g	367%
Saturated Fat 105.00g	525%
Polyunsaturated Fat 12.80g
Cholesterol 1216mg	405%
Sodium 18576mg	808%
Total Carbohydrate 275.00g	100%
Dietary Fiber 17.00g	61%
Total Sugars 201.00g
Protein 342.90g	686%

Vitamin D 145IU	726%
Calcium 706mg	54%
Iron 31mg	171%
Potassium 7680mg	163%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 27.2%

Carbs: 21.8%