Braised Short Ribs Recipe

A plate of tender roasted meat with a crispy exterior, served on a bed of mashed potatoes and garnished with cooked carrots and rosemary, with two forks visible on the side.

These braised short ribs will have you feeling like a master chef in the kitchen. The rich flavors of the red wine and herbs create a tender and delicious dish that is fall-off-the-bone perfection!

Prep Time1 30

Cook Time3 30

Total Time5

Course: Beef

Cuisine: American

Keyword: braised short ribs

Servings:

Author: Emily Richter

Ingredients

2 lbs. Bone-in short ribs
1.5 tablespoons kosher salt
1 tablespoon light brown sugar
½ tablespoon garlic powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon ground black pepper
2-3 tablespoons avocado oil olive oil works too
1.25 cups red wine we used cabernet sauvignon
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
4-6 large carrots peeled and chopped into 3-4 inch chunks
1 large white onion chopped
3 cloves garlic minced
1.5 cups beef broth
4-5 sprigs fresh thyme
2-3 sprigs fresh rosemary

Instructions

Rub the short ribs with kosher salt. Be sure to massage the salt into each rib.
Add the brown sugar, garlic powder, paprika, thyme, oregano, and black pepper to a small bowl and combine.
Season the ribs with the spice mixture. Be sure to coat the ribs with the spices completely. Wrap the ribs tightly in plastic wrap and refrigerate for at least 1 hour, but the longer, the better.*
Preheat the oven to 300ºF.
Remove the ribs from the refrigerator and let them sit at room temperature for 10 minutes.
Heat oil over medium/high heat in a large Dutch oven. When the oil is hot, Add the ribs to the pot. Sear the ribs for about 1 minute on each side or until each side is browned. Remove the ribs from the pot.
Deglaze the pan with ¼ cup red wine. Scrape the brown bits from the bottom of the pan.
Add the remaining wine to the pot and whisk the tomato paste and balsamic vinegar together until combined.
Add the carrots, onion, and garlic to the pot. Cover with beef broth. Toss to coat.
Transfer the ribs back into the pot. Nestle the ribs into the vegetables and liquid. Add the thyme and rosemary. Cover and bake for 3 hours, flipping the ribs halfway.
After 3 hours, the ribs should be tender and fall off the bone.
Remove from the oven and uncover. Remove the herb stems and bones from the pot.
Serve the ribs over mashed potatoes or pappardelle pasta. Be sure to spoon the liquid or gravy from the pot over the meat when served.

Video

Notes

We tested these ribs after they were refrigerated for 1 hour and then again after they were refrigerated overnight. The ribs that sat overnight were more flavorful.
If you’d like to thicken the sauce in the Dutch oven, remove the meat and vegetables from the pot. Add 1-3 teaspoons of cornstarch to the pot and whisk until there are no lumps. Heat over medium heat until thickened.

Nutrition