Short Ribs

5 from 10 votes

Today, we’re diving into the rich and hearty world of braised short ribs. This dish is the epitome of comfort food, featuring tender meat that falls off the bone, infused with deep flavors from red wine, herbs, and vegetables. Perfect for a cozy dinner or special occasion, let’s get started!

Prep Time20

Cook Time3

Total Time3 20

Course: Beef Recipes, Comfort Food, Favorites, Main Course

Cuisine: American

Servings:

Author: Matt Price

Equipment

Dutch Oven

Ingredients

For the Braised Short Ribs:

2-3 lbs Beef Short Ribs bone-in or boneless; note that boneless ribs will cook faster
2 cups red wine Cabernet or Merlot work well
2 cups beef broth
1 tablespoon beef base
1-2 tablespoon Dijon mustard
2 tablespoon tomato paste
2-3 carrots chopped
2-3 stalks celery chopped
1-2 onions diced
2 bay leaves
Fresh rosemary and thyme a few sprigs of each
1 tablespoon Worcestershire sauce
1 tablespoon Low-sodium soy sauce
Salt pepper, garlic powder, and onion powder (to taste)

For the Slurry:

2-3 tablespoon corn starch
¼ cup cold water

Instructions

I like to begin with what’s called a salt brine on the short ribs which is just sprinkling your ribs in salt.
Next, prep your mirepoix (carrots, celery, onion) plus garlic.

Sear the Ribs

Heat a Dutch Oven: In a large Dutch oven, heat a tablespoon of oil over medium-high heat.
Once hot, add the short ribs in batches, searing them on all sides until nicely browned.
This should take about 3-4 minutes per side.
Remove the ribs and set them aside.
Press down to ensure maximum surface area contact. This will assist with browning.
This is what you want to see when you sear your short ribs! This provides color, texture, and flavor!

Sauté the Vegetables

Add Vegetables: In the same pot, add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until softened.
Add Flavor: Stir in the tomato paste, Dijon mustard, Worcestershire sauce, and soy sauce, cooking for another 2 minutes. This will help develop rich flavors.

Deglaze and Add Liquid

Deglaze with Wine:
Pour in the red wine, scraping up any brown bits from the bottom of the pot.
Bring it to a simmer and let it cook for about 5 minutes to reduce slightly.

Add Broth and Seasoning:

Return the short ribs to the pot.
Add the beef broth, beef base, bay leaves, rosemary, thyme, and any additional salt and pepper as needed.
Add in your fresh herbs and season to taste with AP seasoning.

Braise in the Oven (Preheat to 325)

Cover and Cook: Bring the pot to a gentle boil, then cover it with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

Make the Slurry:

In a small bowl, mix the corn starch with cold water until smooth.

Thicken the Sauce

Once the ribs are done braising, remove the pot from the oven and take out the ribs.
Discard the bay leaves and herb sprigs.
Place the pot over medium heat, and stir in the slurry.
Cook for a few minutes until the sauce thickens to your desired consistency.

Serve

Plate the Ribs: Return the short ribs to the pot or serve them on a platter. Spoon the thickened sauce and vegetables over the top.
Garnish: Optionally, garnish with fresh herbs before serving.

Notes

Braising Time: Do not rush the braising. Short ribs need at least 3 hours at low heat to become fall-off-the-bone tender. Low and slow is the key.

Make Ahead: These actually taste better the next day. Refrigerate overnight and skim the solidified fat off the top before reheating.

Wine Substitute: If you prefer not to cook with wine, use equal parts beef broth with a splash of balsamic vinegar for depth.

Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Nutrition