Braised Short Ribs will cost you big $$ in a restaurant but are shockingly straightforward and simple to make at home!
Cooked low and slow in the oven, the meat is lusciously fall-off-the-bone tender; no knife needed!
Beef short ribs are hands-down the best cut of meat for slow cooking. The depth of flavor and richness you’re able to achieve with such few ingredients, is mind boggling!
WHAT KIND OF RED WINE SHOULD I USE?
Please don’t waste your best bottle! Choose a bottle you would drink but choose something inexpensive. It’s not necessary to use the pricey stuff.
My go to is a full-bodied cabernet sauvignon, it’s perfect for braising ribs and slow cooking! If you don’t have a cab sauv. on hand, no worries! Feel free to use a shiraz, pinot noir, malbec, or zinfindel.
WHAT IF I WANT TO COOK BRAISED SHORT RIBS FOR A LARGER CROWD? DO I ADJUST THE OTHER INGREDIENTS?
You can use this recipe for up to 5 lbs of short ribs. You don’t have to adjust any of the other ingredients.
Just make sure you have a Dutch oven (or baking dish) that can accommodate all the ribs and you’re golden!
CAN I MAKE THIS RECIPE IF I DON’T HAVE AN OVENPROOF DUTCH OVEN?
Of course you can! Using tongs, transfer short ribs to a baking or casserole dish large enough to fit all the ribs. Pour the braising liquid overtop, ensuring the meaty side is submerged. Top it off with beef broth or water if needed. Cover with ovenproof lid or tinfoil prior to putting in the oven.
DO I SERVE BRAISED SHORT RIBS WITH OR WITHOUT THE BONE?
This is entirely up to you. Whether or not to serve with the bone “attached” or not is purely personal preference and all about presentation. Typically, I see braised short ribs served without the bone in restaurants.
If you prefer serving without the bone, simply cut the fatty bit on the underside of the meat that was attached to the bone.
To serve with the bone, transfer to a plate using tongs, taking great care to keep the bone “attached”. This is entirely for presentation purposes of course, as the bone will have mostly separated from the meat during the braising process.
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Fall-Off-The-Bone Braised Short Ribs
- 1 large Dutch oven or heavy bottomed pot (must be ovenproof)
- 1 pair of tongs
- 1 large plate
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 medium bowl only if thickening the sauce with flour
- 1 whisk only if thickening the sauce with flour
- 3 lbs bone-in short ribs see notes
- kosher salt
- freshly ground pepper
- 3 tbsp vegetable oil or another oil with a high smoke point, such as safflower, peanut, grape seed.
- 1 head of garlic sliced in half, so the flesh of all garlic cloves will be exposed
- 4 celery stalks medium sized; trimmed and chopped
- 3 carrots medium sized; peeled and chopped
- 1 yellow onion medium sized; chopped
- 3 tbsp tomato paste
- 2 cups dry red wine see notes
- 2 cups beef stock maybe more
- 5 sprigs fresh thyme don't skimp! err on using more than less
- ¼ cup all-purpose flour optional
- 2 tbsp Italian parsley coarsely chopped
- Preheat oven to 275°F (135° C)
- Pat beef short ribs dry with paper towel. Generously season all sides with salt and black pepper.
- Heat oil in a large oven-proof Dutch oven over medium-high heat. In 2 batches, aggressively brown all sides of the short ribs, about 6-8 minutes per batch. Transfer browned short ribs to a large plate.
- Remove any excess oil, being sure to leave about 3 tablespoons in the pot (and all the dark brown bits from the meat). Turn heat down to medium. Add garlic, cut side down and cook undisturbed, until golden brown, about 1-2 minutes. While the garlic is cooking, it's easy to remove the skin with a pair of tongs.
- Add onion, celery, and carrots; season with salt and black pepper. Toss to coat, cook until vegetables are softened but not yet browned, about 5-8 minutes.
- Add tomato paste and stir to coat. Continue cooking, stirring occasionally, until tomato paste starts to caramelize on the bottom and edges of the pot, about 2 minutes.
- Add red wine and scrape the brown bits from the bottom of the pot with a wooden spoon. Let the wine cook off a bit, about 3 minutes. Stir in beef stock and add thyme.
- Using tongs, return the short ribs to the pot, along with any juices left on the plate. Make sure the ribs are bone side up, so the meat is submerged. If the short ribs are not covered in liquid, add more beef stock as needed. Bring to a simmer, cover, and transfer to oven. See notes if you don't have an ovenproof Dutch oven.
- Cook, undisturbed, until ribs are supremely tender, they will melt at the touch of a fork, about 3 ½ hours.
- Using tongs, transfer short ribs to a plate, taking great care to keep the bone "attached". This is entirely for presentation purposes of course, as the bone will have mostly separated from the meat during the braising process. Remove thyme sprigs.If you prefer serving it without the bone, simply cut the fatty bit on the underside of the meat that was attached to the bone. This is often how beef short ribs are served in restaurants.
- Here's where we get all choose your own adventure. You could either:1. Serve the sauce chunky, as is.2. Strain the liquid through a fine mesh strainer, then simmer until liquid reduces to a syrupy-like sauce. 3. Make a slurry with flour and braising liquid, then simmer, until sauce thickens, about 10 minutes. I've made it allllll the ways, this is purely personal preference. To Thicken Sauce:Add flour to a medium bowl, and slowly add sauce, while stirring constantly, until the sauce consistency is like a pancake batter. Adjust heat to medium, stir the slurry back into the pot; mix to combine. Cook, while stirring occasionally, until sauce thickens, about 10 minutes.
- Serve short ribs over mashed potatoes or sweet potatoes, or creamy polenta. Spoon sauce overtop and garnish with chopped parsley.