Go Back
braised beef short ribs

Braised Beef Short Ribs

These Braised Beef Short Ribs are the epitome of comfort cooking — slow-cooked to perfection in a rich, flavorful sauce infused with herbs and deep caramelized notes. Tender, fall-off-the-bone beef in a glossy reduction that transforms a humble cut into an elegant centerpiece.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 720
Ingredients Method Notes

Ingredients
  

For the Beef
  • 5-6 pieces beef short ribs (bone-in) about 300–400g each
  • 1.5 tsp salt and freshly ground black pepper for seasoning
  • 2 tbsp olive oil for searing
For the Flavor Base
  • 1 piece large onion, chopped
  • 3 cloves garlic, crushed
  • 2 stalks celery, chopped
  • 2 pieces carrots, chopped
For the Sauce
  • 2 tbsp tomato paste adds richness and depth
  • 2 cups beef broth low-sodium, or substitute for red wine if avoiding alcohol
  • 1 tbsp balsamic vinegar used in place of wine for alcohol-free version
  • 2 sprigs fresh thyme optional but recommended
  • 2 leaves bay leaves

Method
 

  1. Step 1: Preheat and Prepare
    Preheat oven to 160°C / 325°F. Pat short ribs dry and season with salt and pepper.
  2. Step 2: Sear the Ribs
    Heat olive oil in a Dutch oven over high heat. Brown ribs in batches until golden on all sides (5–7 minutes). Remove and set aside.
  3. Step 3: Build the Flavor Base
    Lower heat to medium. Sauté onion and garlic until fragrant, then add celery and carrot. Cook for 5 minutes until softened.
  4. Step 4: Deglaze and Add Liquids
    Stir in tomato paste and cook for 1 minute. Pour in beef broth and balsamic vinegar, scraping up browned bits. Add thyme and bay leaves.
  5. Step 5: Braise Low and Slow
    Return ribs to pot, ensuring they are mostly submerged. Cover and transfer to the oven. Braise for 3 hours, until the meat is fall-apart tender.
  6. Step 6: Strain and Reduce the Sauce
    Remove ribs and cover to keep warm. Strain the liquid and simmer uncovered until thickened to a glossy sauce consistency.
  7. Step 7: Serve and Enjoy
    Place ribs on a platter, spoon sauce over the top, and serve with mashed potatoes, polenta, or crusty bread.

Notes

For a non-alcoholic version, replace wine with extra beef broth and 1 tbsp balsamic vinegar. Make ahead for deeper flavor — the dish improves overnight. For an extra silky sauce, whisk in a small knob of butter before serving.