Oven Braised Beef Short Ribs (Printable)

Melt-in-your-mouth beef short ribs braised in red wine with herbs and aromatic vegetables for a deeply comforting meal.

# What You'll Need:

→ Meat

01 - 4 lbs bone-in beef short ribs
02 - Salt and freshly ground black pepper, to taste

→ Vegetables & Aromatics

03 - 2 tbsp olive oil
04 - 1 large onion, chopped
05 - 2 carrots, chopped
06 - 2 celery stalks, chopped
07 - 4 garlic cloves, minced

→ Braising Liquid & Seasonings

08 - 2 tbsp tomato paste
09 - 2 cups dry red wine
10 - 2 cups beef broth
11 - 2 sprigs fresh thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves

# How to Make It:

01 - Preheat oven to 325°F. Pat the beef short ribs thoroughly dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Sear the short ribs on all sides until deeply browned, approximately 3 to 4 minutes per side. Transfer the seared ribs to a plate and set aside.
03 - Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
04 - Stir in the tomato paste and cook for 1 minute to caramelize. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let the wine reduce by half, approximately 10 minutes.
05 - Return the seared short ribs to the pot. Add the beef broth, thyme sprigs, rosemary sprigs, and bay leaves. The liquid should come up nearly to the top of the ribs. Bring everything to a gentle simmer on the stovetop.
06 - Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours 45 minutes to 3 hours, or until the meat is fork-tender and falling off the bone.
07 - Carefully remove the ribs and vegetables to a serving platter. Discard the thyme sprigs, rosemary sprigs, and bay leaves. Skim excess fat from the surface of the braising liquid. For a thicker, more concentrated sauce, reduce the liquid on the stovetop over medium-high heat to your preferred consistency.
08 - Serve the braised short ribs hot with the reduced sauce spooned generously over the top. Pair with creamy mashed potatoes, polenta, or crusty bread.

# Expert Advice:

01 -
  • The sauce practically builds itself while the ribs braise, so you get a rich, complex flavor without standing over the stove.
  • It turns an inexpensive cut into something that tastes like it came from a French bistro.
  • Leftovers taste even better the next day, which makes this the ultimate make ahead dinner party dish.
02 -
  • Do not rush the wine reduction step because it burns off the harsh alcohol and concentrates the flavor.
  • Peek as little as possible during braising since every time you lift the lid, heat and moisture escape.
03 -
  • Pat the ribs bone dry before searing because any moisture creates steam and prevents that essential crust.
  • The braise is done when a fork slides through the meat with zero resistance, so trust your fork over the timer.

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