Tender Oven Braised Beef Ribs (Print View)

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

# What You 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 & Flavor

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 Steps:

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 1 additional minute until fragrant.
04 - Stir in the tomato paste and cook for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let the liquid 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 nearly cover 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 30 minutes to 3 hours, or until the meat is fork-tender and falling off the bone.
07 - Remove the ribs and vegetables to a serving platter. Discard the herb sprigs and bay leaves. Skim excess fat from the braising liquid and reduce on the stovetop until the sauce reaches your desired consistency.
08 - Serve the short ribs hot with the reduced sauce spooned generously over the top. Pair with creamy mashed potatoes, polenta, or crusty bread.

# Expert Hints:

01 -
  • The meat literally falls off the bone with zero fighting, which makes you feel like a genius cook.
  • It looks like you spent all day in the kitchen but most of the time the oven does the work for you.
  • The braising liquid becomes the richest sauce you have ever tasted without any fancy techniques.
02 -
  • Do not rush the searing step because that deep brown crust is where a huge amount of flavor comes from.
  • Resist the urge to peek during braising, as every time you lift the lid you lose heat and extend the cooking time.
  • The sauce will taste even better if you make this a day ahead and reheat it gently on the stove.
03 -
  • Use a Dutch oven if you have one because it retains heat evenly and goes straight from stovetop to oven without any transferring.
  • Pour yourself a glass of the same wine you are cooking with and enjoy it while the ribs braise, because patience is easier with a drink in hand.

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