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Braised Short Ribs Recipe served over creamy mashed potatoes, topped with fresh chopped parsley and coated in a rich, glossy sauce.

Short Ribs Recipe

5 from 1 vote
Restaurant-quality braised beef Short Ribs Recipe cooked low and slow in a rich red wine sauce with mirepoix vegetables, herbs, and deep savory flavor. Tender, fall-off-the-bone meat with a silky sauce that’s perfect for mashed potatoes, polenta, or noodles.
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Prep Time 20 minutes
Cook Time 3 hours
Inactive Time 2 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 6
Course: dinner
Cuisine: American, French-Inspired
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pounds Bone-in short ribs
  • 2 tablespoons Olive oil
  • 2 teaspoons Salt
  • 1 teaspoon Black pepper
  • 2 tablespoons Flour - For dusting
  • 2 large Yellow onions - Chopped
  • 3 Carrots - Chunked
  • 3 Celery stalks - Chopped
  • 6 cloves Garlic - Smashed
  • 2 tablespoons Butter
  • 2 cups Red wine
  • 2 cups Beef broth
  • 2 tablespoons Tomato paste
  • 2 tablespoons Worcestershire sauce
  • 4 sprigs Thyme - Fresh
  • 2 Bay leaves
  • Caramelized onions - Optional
  • Mushrooms - Optional
  • Pearl onions - Optional
  • Fresh rosemary - Optional

Equipment

  • 1 Heavy Dutch oven (Must have tight-fitting lid)
  • 1 Tongs (For searing and turning ribs)
  • 1 Chef's knife (For chopping vegetables)
  • 1 Fine-mesh strainer (For sauce)
  • 1 Meat thermometer (Optional, for checking doneness)

Method
 

  1. Pat short ribs dry, season with salt and pepper, dust with flour, and sear in hot oil for about 4 minutes per side until deeply browned. Remove and set aside.
  2. Reduce heat, add butter, and cook onions, carrots, and celery for 8 minutes until softened. Add garlic and cook 1 minute. Stir in tomato paste and cook 2 minutes to caramelize.
  3. Pour in red wine and scrape the browned bits from the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Simmer 5 minutes and season.
  4. Return short ribs to the pot, ensuring liquid comes halfway up the sides. Cover and bake at 325°F for 2½–3 hours until fork-tender.
  5. Remove ribs, strain the braising liquid through a fine mesh strainer, skim fat, and discard or save vegetables.
  6. Simmer the strained sauce for about 10 minutes to thicken, if needed.
  7. Plate the tender short ribs and spoon the rich red wine sauce over top.

Nutrition

Serving: 350gCalories: 620kcalCarbohydrates: 18gProtein: 42gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 165mgSodium: 780mgPotassium: 980mgFiber: 3gSugar: 6gVitamin A: 8200IUVitamin C: 10mgCalcium: 85mgIron: 5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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