Tender Fall-Off-The-Bone Braised Short Ribs Recipe

Succulent braised short ribs promise a culinary adventure that melts in your mouth with rich, tender goodness.

Slow-cooking transforms tough meat into an incredible delicacy bursting with deep, complex flavors.

Hearty and comforting, these ribs speak to the soul of home cooking.

Robust red wine and aromatic herbs create a magical symphony that elevates this classic dish.

Each bite tells a story of patience and passion in the kitchen.

Carefully selected ingredients merge into a luxurious experience that feels like a warm embrace.

Prepare to fall in love with this mouthwatering masterpiece that will have everyone asking for seconds.

Braised Short Ribs Full of Rich Flavor

• Slow braising transforms tough short ribs into incredibly soft, fall-apart meat that practically dissolves on your tongue.
• This recipe requires minimal cleanup with everything prepared and cooked in a single Dutch oven, making it perfect for home chefs who hate washing multiple dishes.
• Wow your guests with a restaurant-quality dish that looks and tastes sophisticated but actually involves simple cooking techniques anyone can master.
• Swap ingredients like wine or herbs to match your taste preferences, making this recipe incredibly flexible for different palates and ingredient availability.

Ingredients for Tender Braised Short Ribs

• Short Ribs: Flavorful beef cut that becomes incredibly tender when slow-cooked.

• Onion, Carrots, Celery: Classic mirepoix that builds a rich base of flavor for the braising liquid.
• Garlic: Adds depth and a subtle pungent note to the dish.

• Olive Oil: Helps sear the meat and prevents sticking.
• Red Wine: Adds complexity and helps deglaze the pot.
• Beef Broth: Provides moisture and additional depth of flavor.
• Tomato Paste: Enhances the richness and creates a deeper color in the sauce.
• Thyme, Bay Leaves: Herbs that infuse the dish with aromatic complexity.

• Salt, Pepper: Essential seasonings that enhance the meat's natural flavor.
• Fresh Parsley: Adds a bright, fresh garnish to the finished dish.

How to Slow Cook Braised Short Ribs Easily

Step 1: Warm Up the Oven

Fire up your oven to a cozy 300F (150C), getting it ready for the delicious magic about to happen.

Step 2: Sizzle and Brown the Meat

Heat olive oil in a large Dutch oven over medium-high heat.

Sprinkle short ribs with salt and pepper.

Create a beautiful golden crust by browning the ribs on all sides for 3-4 minutes per side.

Gently transfer the seared ribs to a plate.

Step 3: Create a Flavor Base

• Onions
• Carrots
• Celery

Sauté these veggies until they’re soft and fragrant, about 5-7 minutes.

Introduce minced garlic and let it dance around for another minute.

Step 4: Build the Braising Liquid

Pour in red wine, using a wooden spoon to scrape up all those delicious browned bits from the bottom of the pot.

• Beef broth
• Tomato paste
• Thyme
• Bay leaves

Bring the mixture to a gentle simmer.

Step 5: Slow Cook to Perfection

Nestle the seared short ribs back into the pot.

Cover with a lid and slide into the preheated oven.

Let these ribs braise for 3 hours, until the meat becomes meltingly tender and practically falls apart with a gentle touch.

Step 6: Plate and Serve

Carefully remove the ribs from the pot.

Strain the sauce to create a smooth, rich accompaniment.

Arrange the ribs on a serving platter, generously drizzle with the strained sauce, and sprinkle with fresh chopped parsley for a pop of color and freshness.

Tips to Enhance the Flavor of Short Ribs

• Choose well-marbled, thick-cut short ribs for maximum tenderness and rich flavor.
• Pat ribs dry before browning to achieve a perfect golden-brown crust that locks in juices.
• Use a full-bodied red wine like cabernet or merlot to enhance the depth of braising liquid.
• Maintain a consistent low oven temperature to break down tough connective tissues and create melt-in-your-mouth meat.
• For a silkier sauce, strain and reduce the braising liquid after cooking to concentrate flavors and achieve a glossy consistency.

Reheating and Saving Leftover Short Ribs

• Store leftover braised short ribs in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring the meat stays moist by covering with remaining sauce.
• Carefully transfer cooled short ribs and sauce to freezer-safe containers. Seal tightly and freeze for up to 3 months. Label with date and contents for easy tracking.
• Place ribs in a microwave-safe dish, add a splash of broth to prevent drying. Cover with a damp paper towel. Heat on medium power in 30-second intervals, stirring gently between each interval until warmed through.
• Preheat oven to 325F. Place ribs in a baking dish, add a little broth or sauce. Cover with foil to retain moisture. Warm for 20-25 minutes until heated completely, checking periodically to prevent overcooking.

Sides That Match Braised Short Ribs Well

• Pair with Bold Red Wines: Choose robust Cabernet Sauvignon or Syrah to complement the rich, meaty flavors of braised short ribs, matching the wine's intensity with the dish's deep, savory profile.
• Create Creamy Potato Accompaniment: Prepare silky mashed potatoes or potato gratin as a perfect side, providing a smooth texture that absorbs the hearty braising sauce and balances the meat's richness.
• Highlight Fresh Green Contrast: Add roasted Brussels sprouts or glazed green beans to introduce a crisp, slightly bitter element that cuts through the dish's heavy, umami-packed characteristics and provides nutritional balance.
• Select Rustic Bread Pairing: Serve warm, crusty sourdough or country bread to soak up the delicious braising liquid, enhancing the overall dining experience and adding a delightful textural component to the meal.

Flavor Spins on Classic Braised Short Ribs

• Slow Cooker Short Ribs: Replace Dutch oven method by transferring browned ribs and sautéed vegetables into slow cooker. Cook on low for 7-8 hours until meat becomes fork-tender.
• Gluten-Free Version: Use gluten-free beef broth and replace tomato paste with pureed fresh tomatoes. Ensure all ingredients are certified gluten-free.
• Lighter Beef Alternative: Substitute short ribs with lean beef chuck roast or beef brisket. Reduce cooking time by 30-45 minutes to prevent meat from becoming too dry.
• Mediterranean Herb Variation: Replace thyme with rosemary and oregano. Add kalamata olives and roasted red peppers to the braising liquid for extra Mediterranean flavor profile.

FAQs

• Why sear the short ribs before braising?

Searing locks in the meat’s juices and creates a rich, caramelized exterior that adds deep flavor and beautiful color to the final dish.

• Can I use a different type of wine?

Choose a dry red wine like Cabernet Sauvignon or Merlot. Avoid sweet wines as they can make the sauce too sugary and disrupt the savory balance of the braised short ribs.

• How do I know when the short ribs are fully cooked?

The meat should be extremely tender and easily pull apart with a fork. When you gently press the meat, it should feel soft and almost fall off the bone.

• What can I do if the sauce is too thin?

After removing the ribs, simmer the sauce on the stovetop for 10-15 minutes to reduce and thicken it. You can also add a small amount of cornstarch mixed with cold water to help thicken the sauce quickly.

Braised Short Ribs Recipe

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4.8 from 12 reviews

• Total Time: 3 hours 25 minutes
• Yield: 6 1x

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Description

Succulent beef short ribs bathed in rich red wine sauce bring rustic French countryside comfort to dinner tables. Mediterranean herbs and slow-cooking techniques meld robust flavors, promising a luxurious meal that rewards patient cooks with tender, mouthwatering results.

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Ingredients

Scale 1x2x3x

Meat:

• 4 pounds beef short ribs

Vegetables:

• 1 onion (chopped)
• 2 carrots (chopped)
• 2 celery stalks (chopped)
• 4 cloves garlic (minced)

Liquid and Seasonings:

• 2 tablespoons olive oil
• 2 cups red wine (or beef broth)
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley (for garnish)

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Instructions

1. Prepare the oven environment by heating to 300F (150C), creating an optimal slow-cooking atmosphere for the short ribs.
2. Develop a rich flavor foundation by seasoning short ribs with salt and pepper, then searing them in a Dutch oven over medium-high heat until a golden-brown crust forms on all surfaces, approximately 3-4 minutes per side.
3. Transform the cooking vessel by introducing aromatic vegetables – onions, carrots, and celery – and sautéing until they become translucent and softened, about 5-7 minutes. Incorporate minced garlic and cook briefly to release its fragrant essence.
4. Elevate the braising liquid by deglazing the pot with red wine, scraping accumulated flavor bits from the bottom. Introduce beef broth, tomato paste, thyme, and bay leaves, creating a complex, layered cooking medium.
5. Reunite the seared short ribs with the aromatic liquid, ensuring they are completely submerged. Cover the Dutch oven and transfer to the preheated oven, allowing the ribs to braise slowly for 3 hours until the meat becomes incredibly tender and easily separates from the bone.
6. Finalize the dish by carefully extracting the ribs from the braising liquid. Strain the sauce to achieve a smooth consistency, then cascade it elegantly over the short ribs. Garnish with freshly chopped parsley for a vibrant finishing touch.

Notes

• Meat Selection: Choose well-marbled, thick-cut short ribs for maximum tenderness and rich flavor that melts in your mouth.
• Searing Technique: Pat ribs completely dry before browning to ensure a perfect golden-brown crust that locks in deep, caramelized flavors.
• Wine Swap: Substitute red wine with beef broth or grape juice for a non-alcoholic version that still provides depth and complexity.
• Make-Ahead Magic: Braise ribs a day ahead and refrigerate, allowing flavors to intensify and fat to solidify for easy removal before reheating.

• Prep Time: 10 minutes
• Cook Time: 3 hours 15 minutes
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 432
• Sugar: 3g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 1g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 110mg