Braise those short ribs for a meal that’ll warm your heart! Slow-cooked to perfection, these juicy ribs soak up all the tasty flavors of garlic, herbs, and broth.
When I serve them, I can’t help but smile watching everyone dig in. They fall right off the bone! Perfect with some mashed potatoes or a crusty bread for soaking up the sauce!
Key Ingredients & Substitutions
Beef Short Ribs: The star of the dish! Bone-in short ribs provide rich flavor and tenderness when braised. If unavailable, you could use chuck roast, though cooking times may differ.
Vegetable Oil: For browning the ribs, vegetable oil works best due to its high smoke point. You can substitute it with canola or grapeseed oil. I’ve even used olive oil in a pinch, but be careful with the heat!
Red Wine: Choose a dry red wine for the sauce. Merlot or Cabernet Sauvignon are good choices. Don’t have wine? Use beef broth mixed with a splash of vinegar for acidity or grape juice for a non-alcoholic version.
Mushrooms: I like using cremini or button mushrooms. They add umami and depth. If you’re not a fan, you can leave them out, or replace them with diced zucchini for a different texture.
Herbs: Fresh rosemary and thyme are essential for flavor. Dried herbs can work, but use less (about 1 tsp each). If you have Italian seasoning, that could also substitute nicely!
How Do I Get My Short Ribs Perfectly Browned?
Browning the short ribs is key for flavor! Here’s how to do it right:
- Make sure the short ribs are dry before seasoning; pat them with paper towels. This helps achieve a nice sear.
- Heat your pot on medium-high before adding oil. The pot should be hot but not smoking.
- Add the ribs in batches; don’t overcrowd the pot. This ensures even browning.
- Let them sit without moving them for 3-4 minutes until a dark crust forms, then turn to brown all sides. You want that deep color!
Taking the time to brown the ribs really enhances the overall flavor of the dish!
How to Make Braised Short Ribs
Ingredients You’ll Need:
- 4 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 cups dry red wine
- 3 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp butter (optional, for finishing sauce)
- Mashed potatoes, for serving (optional)
How Much Time Will You Need?
This recipe will take about 20 minutes to prep and 2.5 to 3 hours to cook in the oven. The slow braising allows the flavors to develop while making the meat incredibly tender. Just let it cook and relax while the magic happens in the oven!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Ribs:
Start by preheating your oven to 325°F (160°C). While it warms up, pat the short ribs dry using paper towels. This is important for getting a good sear! Season each rib generously with salt and black pepper.
2. Brown the Short Ribs:
In a large heavy-bottomed ovenproof pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the seasoned short ribs in batches. It’s crucial not to crowd the pot, so they brown nicely! Cook them until they are a deep mahogany color on all sides, which should take about 3-4 minutes per side. Once browned, remove the ribs and set them aside.
3. Sauté the Vegetables:
In the same pot, add the chopped onion and sliced carrots. Sauté, stirring occasionally, for about 6-8 minutes, until they’re softened and beginning to turn golden. Next, stir in the minced garlic and sliced mushrooms. Cook them together for another 3 minutes until everything is fragrant and delicious!
4. Build the Flavor:
Add the tomato paste to the pot and cook for 1-2 minutes, stirring constantly. This step really enhances the flavor. Now, pour in the red wine to deglaze the pot, scraping the bottom with a wooden spoon to loosen all those tasty brown bits. Let the mixture come to a simmer and reduce the wine by half, which usually takes about 10 minutes.
5. Braise the Ribs:
After the wine is reduced, add in the beef broth along with the fresh rosemary and thyme. Return the browned short ribs to the pot, nestling them right into the liquid. Make sure they’re submerged as much as possible. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Allow it to braise for about 2.5 to 3 hours, or until the meat is incredibly tender and falling off the bone.
6. Finish the Sauce:
Once the cooking time is up, carefully remove the ribs and set them aside, keeping them warm. Next, strain the braising liquid into a saucepan to remove any solids or you can blend them into the sauce for extra flavor. If you want a thicker sauce, whisk together flour with a small amount of cool water to make a slurry and stir it into the simmering sauce until thickened. You can also finish the sauce by stirring in butter for a rich, glossy finish!
7. Serve:
To serve, place the tender short ribs over a bed of creamy mashed potatoes. Spoon the luscious sauce and mushrooms over the top, and if you’d like, garnish with fresh rosemary sprigs. Enjoy your comforting meal that will warm both body and soul!
Bon appétit!
Can I Use Different Cuts of Meat?
Yes! While short ribs are ideal, you can substitute with other cuts like chuck roast or brisket. Just keep in mind that cooking times may vary, as they may need a bit longer to become tender.
What Can I Substitute for Red Wine?
If you’d like to avoid wine, you can use additional beef broth along with a splash of vinegar or lemon juice for acidity. Grape juice can also work for a non-alcoholic option, just adjust for sweetness!
How Do I Store Leftovers?
Store any leftover short ribs in an airtight container in the refrigerator for up to 3 days. For best results, you can reheat them gently on the stove with a bit of the braising liquid to keep them moist.
Can I Make This Recipe Ahead of Time?
Absolutely! Braised short ribs taste even better the next day. You can prepare them in advance and store in the refrigerator. Just reheat gently on the stove or in the oven until warmed through.