Tender Oven Braised Beef Ribs (Printable Version)
Melt-in-your-mouth beef short ribs braised with red wine, herbs, and aromatic vegetables until fork-tender.
# What You'll Need:
→ Meats
01 - 4 pounds bone-in beef short ribs
→ Vegetables
02 - 2 medium carrots, diced
03 - 2 celery stalks, diced
04 - 1 large yellow onion, diced
05 - 4 cloves garlic, minced
→ Liquids
06 - 1 cup dry red wine
07 - 2 cups beef broth (gluten-free certified)
08 - 1 tablespoon tomato paste
→ Herbs and Seasonings
09 - 2 sprigs fresh rosemary
10 - 3 sprigs fresh thyme
11 - 2 bay leaves
12 - 1 teaspoon kosher salt, plus more for seasoning
13 - 1/2 teaspoon freshly ground black pepper, plus more for seasoning
→ Oils
14 - 2 tablespoons olive oil
# Step-by-Step:
01 - Preheat oven to 325°F. Position the rack in the lower third of the oven for even heat distribution.
02 - Pat the short ribs thoroughly dry with paper towels. Season all sides generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the short ribs in batches, turning every 2 to 3 minutes, until deeply browned on all sides. Transfer the seared ribs to a plate and set aside.
04 - Add the diced carrots, celery, and onion to the Dutch oven. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the minced garlic and tomato paste, and cook for 1 minute until fragrant.
05 - Pour in the dry red wine, using a wooden spoon to scrape up all the browned bits from the bottom of the pot. Bring to a boil and let the liquid reduce by half, approximately 5 minutes.
06 - Return the seared short ribs to the Dutch oven. Pour in the beef broth and add the rosemary sprigs, thyme sprigs, and bay leaves. The liquid should come up nearly to the top of the meat.
07 - Bring the liquid to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours 30 minutes to 3 hours, or until the meat is fork-tender and falling off the bone.
08 - Carefully remove the Dutch oven from the oven. Transfer the short ribs and vegetables to a serving platter. Skim excess fat from the surface of the braising liquid. Discard the rosemary sprigs, thyme sprigs, and bay leaves.
09 - Spoon the finished sauce generously over the short ribs. Serve immediately while hot.
# Expert Advice:
01 -
- The meat literally falls off the bone with zero effort and makes you look like a culinary genius at dinner parties.
- Most of the cooking time is hands off in the oven, so you can relax while dinner practically makes itself.
- The braising liquid transforms into the richest, deepest sauce you will ever taste without any thickening tricks.
02 -
- Do not rush the sear because that deep brown crust is where half the flavor of the entire dish comes from.
- If you peek at the ribs too often during braising, every time you lift that lid you lose heat and extend the cooking time.
- The sauce will look thin when it comes out of the oven but it coats a spoon beautifully once you skim the fat.
03 -
- A heavy Dutch oven with a tight fitting lid is the single most important tool because it holds and distributes heat evenly throughout the long braise.
- Taste the finished sauce before serving and adjust with salt and pepper, because the reduction concentrates flavors and the seasoning balance shifts dramatically.