Braised Beef Short Ribs
This Braised Beef Short Ribs recipe is built around ea. (3.5–4 lbs) bone-in beef short ribs, and it comes together in about under an hour from start to finish. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 8 Ea. (3.5–4 lbs) bone-in beef short ribs
- Olive Oil
- 1 large Chopped Onion, peeled and sliced (pole to pole)
- 4 Celery stalks, sliced
- 4 Carrots, peeled and sliced
- 3 clove Garlic, smashed and sliced
- 4 sprig Thyme, or 1 tsp dried
- 1 can Tomato paste
- 1 Bottle of dry red wine
- Salt
- To taste Pepper
Method
- Pour yourself a glass of wine.
- Preheat oven to 350°F.
- Remove any large fat deposits on the sides of the ribs (your butcher should have done this, but sometimes it needs a more tender hand) and salt and pepper all sides.
- Heat about 2 tbsp of olive oil in Dutch oven over medium-high heat.
- Add ribs and brown on all sides (about 2–3 minutes per side). Work in batches as not to crowd pan.
- While meat is browning mix tomato paste with enough wine to thin (?
- Remove meat and set aside.
- Sauté the vegetables until soft (about 5–10 minutes).
- Deglaze pan with wine and scrape up any fond.
- Add in tomato paste mixture, as well as salt and pepper to taste.
- Add ribs (nestle in vegetables).
- Add sprigs of thyme.
- Add remainder of wine to just almost cover the ribs.
- Pour rest of wine in your almost empty glass.
- Cover and braise in oven for 2.5–3 hours (turning ribs once while cooking) until ribs are fork tender and fall off the bone.
- Serve ribs with braising liquid and vegetables over mashed potatoes, along side new potatoes, or over egg noodles.
Tips for the best Braised Beef Short Ribs
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Braised Beef Short Ribs recipe hard to make?
It is rated hard: 11 ingredients and 16 steps. Follow the order and the tips above and it is very forgiving.
Can I make Braised Beef Short Ribs ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for ea. (3.5–4 lbs) bone-in beef short ribs?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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