Tender Oven Braised Beef Ribs (Print Version)

Fall-off-the-bone beef short ribs braised in red wine with herbs and aromatics for a rich, comforting meal.

# What You'll 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 Make It:

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 a deep golden-brown crust forms, 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 and lightly caramelized, 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 to deepen its flavor. Pour in the dry 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 come up to nearly cover the ribs. Bring the mixture 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 any excess fat from the surface of the braising liquid. For a richer, thicker sauce, reduce the liquid on the stovetop over medium-high heat until it reaches the desired consistency.
08 - Arrange the short ribs on a warm platter and spoon the reduced sauce generously over the top. Serve immediately while hot.

# Expert Advice:

01 -
  • The meat literally falls off the bone after braising, which makes you look like a culinary genius with almost zero effort.
  • Red wine and aromatics create a sauce so rich and deep you will want to drink it from a mug.
  • It reheats beautifully, meaning leftovers the next day taste even better than the first night.
02 -
  • Patting the ribs completely dry before searing is the difference between a beautiful crust and steamed grey meat.
  • Do not rush the wine reduction because that step alone concentrates flavor more than anything else you do.
  • Making this a full day ahead actually improves the result because the sauce thickens and the flavors marry overnight.
03 -
  • Use a Dutch oven if you own one because the even heat distribution and heavy lid create the perfect braising environment.
  • Let the ribs rest in the sauce for ten minutes before serving because the meat reabsorbs moisture and stays impossibly tender.

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