Braised Short Ribs

Introduction

Braised Short Ribs are a rich, savory dish that delivers melt-in-your-mouth tenderness and a depth of flavor that’s perfect for a cozy dinner or a special occasion. The slow braising process, where the ribs simmer in a flavorful liquid, ensures the meat becomes incredibly tender, soaking up the spices, herbs, and vegetables surrounding it. Each bite offers a satisfying combination of juicy, fall-apart meat and a sauce that’s as rich as it is flavorful.

I vividly remember the first time I made Braised Short Ribs. The aroma of the simmering broth, garlic, onions, and red wine filled the house, and it felt like a warm embrace on a chilly evening. When we finally sat down to eat, the meat was so tender that it practically fell off the bone, and the sauce was rich and savory, tying everything together perfectly. Served with mashed potatoes to soak up the sauce, every bite was like a moment of pure comfort. From that day on, braised short ribs became my go-to dish for when I wanted to create something memorable with minimal effort.

What I love most about Braised Short Ribs is how the slow-cooking process brings out a depth of flavor that can’t be rushed. The combination of beef, vegetables, and aromatic herbs infuses the dish with layers of taste, making it feel like a luxurious meal without being too complicated. Served with mashed potatoes, creamy polenta, or crusty bread, this dish is hearty, satisfying, and perfect for any occasion. The beauty of braised short ribs is in their versatility—whether you’re making them for a holiday gathering or just treating yourself to something special, they’re sure to impress and leave everyone asking for the recipe!

Perfect for:

• Special occasions
• Sunday dinners
• Family gatherings
• Comfort food lovers
• Holiday feasts

Why You’ll Love This Braised Short Ribs

Here’s why Braised Short Ribs will become a favorite:

• Tender and Flavorful: The slow braising process breaks down the meat, resulting in incredibly tender ribs that practically fall off the bone.
• Rich and Savory Sauce: The braising liquid, made from wine, broth, and aromatic vegetables, transforms into a luscious, flavorful sauce that pairs perfectly with the meat.
• Perfectly Balanced Seasoning: The combination of garlic, thyme, and other herbs creates a deep and aromatic flavor profile that enhances the beefy richness of the ribs.
• Impressive Yet Easy: While it looks like a dish you’d find at a fine-dining restaurant, it’s actually relatively simple to make, with just a few steps that require patience and minimal active cooking time.
• Versatile Sides: Braised short ribs pair beautifully with mashed potatoes, roasted vegetables, or a simple salad.

Preparation and Cooking Time

• Total Time: 4 hours
• Preparation Time: 20 minutes
• Cooking Time: 3 hours 30 minutes
• Servings: 4-6 servings
• Calories per serving: Approximately 450-500 calories
• Key Nutrients: Protein: 40g, Carbs: 15g, Fat: 30g

Ingredients

To make the perfect Braised Short Ribs, gather the following ingredients:

• 4-6 bone-in beef short ribs (about 3-4 pounds)
• 2 tablespoons vegetable oil
• Salt and pepper, to taste
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups red wine (choose a dry wine like Cabernet Sauvignon)
• 4 cups beef broth (low-sodium preferred)
• 1 tablespoon tomato paste
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1 tablespoon balsamic vinegar (optional, for extra depth of flavor)
• Fresh parsley, chopped (for garnish)

Ingredient Highlights

• Short Ribs: Bone-in beef short ribs are the best cut for braising because they’re marbled with fat that melts during cooking, resulting in juicy, tender meat.
• Red Wine: The wine helps tenderize the meat while adding depth and complexity to the sauce. A dry red wine like Cabernet Sauvignon is ideal.
• Beef Broth: Low-sodium beef broth forms the base of the braising liquid, adding rich flavor to the meat and sauce.
• Herbs and Aromatics: Fresh thyme, rosemary, garlic, and bay leaves create an aromatic foundation for the braising liquid that infuses the ribs with flavor.

Step-by-Step Instructions

Follow these steps to make Braised Short Ribs:

Sear the Short Ribs:

1. Preheat the Oven: Preheat your oven to 325°F (165°C).
2. Prepare the Ribs: Pat the short ribs dry with paper towels to ensure a good sear. Season generously with salt and pepper on all sides.
3. Heat the Oil: In a large oven-safe pot (such as a Dutch oven), heat the vegetable oil over medium-high heat. Once hot, add the short ribs, working in batches if necessary, and sear them on all sides until browned, about 4-5 minutes per side. Remove the ribs from the pot and set aside.

Prepare the Braising Liquid:

4. Cook the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and starting to brown.
5. Add the Garlic and Tomato Paste: Stir in the garlic and cook for another minute. Add the tomato paste and cook for 2 more minutes, allowing it to caramelize slightly.
6. Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the wine to a simmer and let it cook for 5-7 minutes, reducing slightly.
7. Add the Broth and Herbs: Pour in the beef broth, then add the thyme, rosemary, bay leaf, and balsamic vinegar (if using). Stir to combine.
8. Return the Short Ribs: Return the seared short ribs to the pot, ensuring they are partially submerged in the liquid. Bring the mixture to a simmer.

Braise the Short Ribs:

9. Cover and Cook: Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is very tender and falls off the bone easily. Check the ribs occasionally to ensure the liquid is not evaporating too much; if needed, add a bit more broth or water.
10. Remove and Rest: Once the ribs are done, remove the pot from the oven and carefully take out the short ribs. Set them aside and cover with foil to keep warm.

Prepare the Sauce:

11. Strain the Sauce: Remove the herbs and vegetable solids from the braising liquid using a fine-mesh strainer or slotted spoon. Discard the solids and return the liquid to the pot.
12. Reduce the Sauce: Bring the liquid to a simmer over medium heat and cook for 10-15 minutes, or until the sauce has thickened slightly. Taste and adjust seasoning with salt and pepper as needed.

Serve:

13. Serve the Ribs: Serve the short ribs on a platter or individual plates, spooning the reduced sauce over the top. Garnish with fresh chopped parsley for a pop of color.

How to Serve Braised Short Ribs

Braised Short Ribs are rich and indulgent, so they pair wonderfully with a variety of sides:

• Mashed Potatoes: Creamy mashed potatoes are the perfect vehicle for soaking up the rich sauce.
• Polenta: Soft, creamy polenta adds a slightly sweet contrast to the savory short ribs.
• Roasted Vegetables: Roasted root vegetables, such as carrots, parsnips, and potatoes, complement the hearty dish.
• Crusty Bread: Serve with a loaf of crusty bread to mop up the sauce.
• Green Beans or Asparagus: A simple green vegetable helps balance the richness of the ribs.

Additional Tips for Braised Short Ribs

Here are some helpful tips to ensure your Braised Short Ribs turn out perfectly:

• Searing the Meat: Don’t skip the searing step. Browning the ribs on all sides helps to develop a rich, caramelized flavor.
• Choosing the Right Wine: Use a dry red wine with good acidity, like Cabernet Sauvignon or Merlot. Avoid sweet wines, as they can make the sauce too sugary.
• Check for Tenderness: Braised short ribs should be fork-tender and fall off the bone easily. If they’re not quite there, let them cook a bit longer.
• Make Ahead: Braised short ribs are great for making ahead. The flavors deepen as they rest, and they can be refrigerated for up to 3 days. Just reheat gently before serving.
• Slow Cooker Method: For a more hands-off approach, you can transfer everything to a slow cooker after browning the meat. Cook on low for 6-8 hours until tender.
• Use a Dutch Oven: A heavy Dutch oven is ideal for braising because it holds heat well and helps evenly cook the ribs.

Recipe Variations for Braised Short Ribs

Here are 10 variations of Braised Short Ribs to try:

• Braised Short Ribs with Mushroom Sauce: Add sliced mushrooms to the braising liquid for an earthy, savory flavor.
• Barbecue Braised Short Ribs: After braising, brush the ribs with your favorite barbecue sauce and broil them for a caramelized finish.
• Asian-Inspired Short Ribs: Add soy sauce, ginger, garlic, and a dash of five-spice powder to the braising liquid for a Chinese-inspired twist.
• Braised Short Ribs with Root Vegetables: Include parsnips, turnips, or rutabaga in the braising liquid for additional flavor and texture.
• Red Wine and Cranberry Short Ribs: Swap some of the red wine with cranberry juice or fresh cranberries for a tangy-sweet contrast.
• Cocoa Braised Short Ribs: Add a tablespoon of unsweetened cocoa powder to the braising liquid for a rich, deep flavor.
• Balsamic Braised Short Ribs: Add more balsamic vinegar to the braising liquid for a tangy, sweet finish.
• Herb-Infused Short Ribs: Use fresh herbs like sage, oregano, and bay leaves to add more complexity to the braising liquid.
• Smoky Braised Short Ribs: Add smoked paprika or chipotle powder for a smoky kick.
• Citrus Braised Short Ribs: Add orange zest or lemon zest to the braising liquid for a fresh, bright note.

Freezing and Storage for Braised Short Ribs

• Freezing: Braised short ribs freeze well. Let the ribs and sauce cool completely before transferring them to an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Storage: Store leftovers in the fridge for up to 3-4 days. Reheat gently on the stovetop, adding a little water or broth to loosen the sauce.

Frequently Asked Questions for Braised Short Ribs

1. Can I use boneless short ribs?
   Yes, you can use boneless short ribs, but they may cook a bit faster. Check for tenderness after 2-2.5 hours of braising.
2. Can I make this recipe in advance?
   Yes! Braised short ribs taste even better the next day. Refrigerate them in the braising liquid, and reheat gently before serving.
3. Can I cook this in a slow cooker?
   Yes, you can transfer everything to a slow cooker after searing the ribs and cook on low for 6-8 hours until the meat is tender.
4. Can I substitute the red wine?
   Yes, you can use beef broth or a non-alcoholic wine substitute, although it will change the flavor profile slightly.
5. What is the best way to reheat leftovers?
   Reheat the short ribs gently on the stovetop over low heat, adding a little extra broth or water to keep them moist.

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Conclusion

Braised Short Ribs are the ultimate comfort food, slow-cooked to tender perfection and infused with rich, savory flavors. The deep, luscious sauce pairs beautifully with mashed potatoes, polenta, or crusty bread, making every bite a satisfying experience. Whether you’re preparing a special festive meal or enjoying a cozy dinner, this dish is sure to impress and leave everyone coming back for more.

This recipe is easy to follow yet incredibly rewarding, perfect for impressing guests or treating yourself to a comforting meal.

I’d love to see how your Braised Short Ribs turn out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy cooking!