Braised Beef Short Ribs
Braising beef short ribs results in a dinner that’s tender and bursting with flavor, thanks to the rich wine-infused sauce. I’ve prepared this recipe multiple times, including once for a dinner party. A friend of mine paid me the highest compliment by saying that he judges restaurants based on how well they make beef short ribs, and my braised beef short ribs were the best he’s ever had. Give this recipe a try and see if it earns you similar rave reviews.
Recipe Steps
If you’re looking for a delicious dish that’s sure to impress your guests and is surprisingly easy to prepare, this is the one! The bulk of the work involves chopping some vegetables and searing the short ribs. The magic happens when it’s cooked low and slow in the oven, with fresh herbs and a nice dry red wine creating a rich, flavorful base.
Start by generously seasoning the beef short ribs with salt and pepper, then sear them on all sides in a hot cast iron pan or Dutch oven. Once the ribs are seared to perfection, set them aside. Next, sauté the vegetables for a couple of minutes, and add in the wine, simmering until it’s reduced by half.
Before it goes into the oven, add the beef broth, tomato paste, fish sauce, and fresh herbs, then let the oven work its magic.
I remember making this for a dinner party, timing it so that it would be ready just before I wanted to serve it. As guests arrived, the house was filled with a warm, rich aroma that set the perfect mood for the evening.
We enjoy eating braised beef short ribs with mashed potatoes, roasted Brussel sprouts, or grilled asparagus. The first photo is the first time I made this recipe using short ribs from Wanda Farm. The second photo is from when I made them at my last dinner party.
Braised Beef Short Ribs
Equipment
- 1 Cast Iron or Dutch Oven Pan
Ingredients
- 2-3 lbs. Beef Short Ribs
- 2 Onions sliced
- 3 Carrots peeled and chopped
- 4-5 ribs Celery cleaned and chopped
- 3 Tbsp. Tomato Paste
- 1 Head Fresh Garlic
- Salt & Pepper to tste
- 1 ½ C Red Wine
- 2 C Beef Bone Broth
- 1 Tbsp. Fish Sauce
- 2 Bay Leaves
- 3 Sprigs Fresh Rosemary
- 3 Sprigs Fresh Parsley
- 1 Tbsp. Avocado Oil
- 3 Tbsp. Arrowroot Powder or Cornstarch
Instructions
- Heat the cast iron or Dutch oven pan on the stove over high heat. Preheat the oven to 275℉.
- Generously salt and pepper the ribs. Peel and chop the carrots, clean and chop the celery and onion, and peel all the cloves of garlic in the head.
- When the pan is hot and water dances across the pan, add the avocado oil and let heat for 10 seconds. Add the ribs a couple at a time and sear on high heat on all sides. Don't skip this step. It adds flavor and helps lock in the juices. Continue searing and turning the ribs until complete. Set the ribs aside.
- Turn the heat down to medium and add the peeled garlic, celery, onions, and carrots to the pan. Saute 4-5 minutes.
- Add red wine and deglaze the bottom of the pan if needed (scrape off the cooked bits). Simmer for about 5-6 minutes or until the wine is reduced by half.
- Stir in the beef stock, 3 Tbsp. of tomato paste, and 1 Tbsp. of fish sauce. Heat to a simmer.
- Return the ribs to the pan (along with any juices), bone side up so the meat is submerged. Add the bay leaves, parsley, and rosemary.
- Place the pan in the oven uncovered 3 - 4 hours until the beef ribs are fork-tender. Check the ribs after 90 minutes - 2 hours to ensure the meat isn't getting too brown. If so, cover with foil and continue cooking.
- When the beef ribs are fork-tender, remove the pan from the oven and transfer them to a plate and tent with foil to keep them warm. Pour the remaining braised juices through a fine sieve catching the strained juice in a bowl. Discard the cooked vegetables and herbs.
- Pour the juices into a sauce pan and heat over medium-low heat. Mix 3 Tbsp. of the juices with 3 Tbsp. of arrowroot powder to make a slurry. Add to the pan and whisk often until the sauce thickens to a gravy. Taste and season as desired.
- Serve the braised beef short ribs drizzled with gravy, mashed potatoes and a vegetable for a delicious meal.
Nutrition
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.