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Braised Beef Short Ribs Recipe

Make this braised beef short ribs recipe with our step-by-step guide. Learn how to make braised beef short ribs at home for tender perfection. There’s something deeply comforting about a braised beef short ribs recipe slowly simmering in the oven. The aroma of garlic, red wine, and herbs fills the kitchen while the beef transforms into fork-tender perfection. This is the kind of classic comfort food that feels restaurant-quality but is surprisingly achievable at home. If you’ve ever wondered how to make braised beef short ribs that are fall-off-the-bone tender, rich, and deeply flavorful, this complete guide walks you through every detail. From choosing the best cut to mastering the braising liquid, you’ll learn the exact technique that guarantees success. Whether you're planning a cozy family dinner or a special occasion meal, this braised beef short ribs recipe step by step approach ensures perfect results—even if you’re a beginner. How to Make Braised Beef Short Ribs (Step-by-Step Guide) Braising is a combination cooking method that starts with searing and ends with slow cooking in liquid. The low-and-slow process breaks down connective tissue, resulting in ultra-tender beef and a luscious sauce. Here’s the basic method: Season and sear the short ribs. Sauté aromatics and build flavor. Deglaze with wine or broth. Add herbs and braising liquid. Slow-cook in the oven until tender. Reduce the sauce for a glossy finish. This technique is the best way to make braised beef short ribs with deep, complex flavor.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs bone-in beef short ribs
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 sprigs fresh thyme
  • 2 sprigs rosemary
  • 2 bay leaves

Equipment

  • Dutch oven (heavy-bottomed)
  • Tongs
  • Wooden spoon
  • Chef’s knife
  • Cutting board
  • Oven

Method
 

  1. Step 1: Preheat and Prepare
  2. Preheat oven to 325°F (163°C). Pat the short ribs dry with paper towels. Season generously with salt and pepper.
  3. Drying the meat helps achieve a golden-brown crust during searing.
  4. Step 2: Sear the Short Ribs
  5. Heat olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned (about 3–4 minutes per side).
  6. You should hear a steady sizzle. This caramelization (Maillard reaction) builds flavor.
  7. Remove ribs and set aside.
  8. Step 3: Sauté Aromatics
  9. In the same pot, add onion, carrots, and celery. Cook 5–7 minutes until softened and lightly browned.
  10. Stir in garlic and tomato paste. Cook until fragrant and slightly darkened.
  11. Step 4: Deglaze
  12. Pour in red wine. Scrape the bottom of the pot to release browned bits (fond). Let wine reduce by half.
  13. This step intensifies flavor.
  14. Step 5: Braise
  15. Add beef broth, thyme, rosemary, and bay leaves. Return ribs to pot, ensuring they are mostly submerged.
  16. Cover and transfer to oven. Cook 2.5–3 hours until fork-tender.
  17. The meat should pull apart effortlessly.
  18. Step 6: Finish the Sauce
  19. Remove ribs carefully. Simmer sauce uncovered until thickened and glossy.
  20. Skim excess fat if desired.
  21. Return ribs to sauce and spoon over before serving.

Notes

Always sear thoroughly for maximum flavor.
Don’t rush the braising time.
Keep liquid at a gentle simmer, not a boil.
Let ribs rest 10–15 minutes before serving.
Make ahead for even better flavor the next day.