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Melt-in-Your-Mouth Braised Short Ribs Recipe for Ultimate Comfort - Featured Image

Melt-in-Your-Mouth Braised Short Ribs Recipe for Ultimate Comfort

Learn how to make delicious Braised Short Ribs. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting quality ingredients that let the flavors shine through. I always try to pick short ribs with a good amount of marbling because that fat melts during cooking and keeps the meat juicy. Fresh herbs and a robust broth are essential for building the deep, layered taste I love. Over the years, I’ve learned that simple, fresh ingredients make all the difference, even in a rich dish like this.

  • 4 pounds bone-in beef short ribs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cups dry red wine (substitute: beef broth or grape juice for a non-alcoholic option)
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Optional: 1 tablespoon Worcestershire sauce for added depth

Instructions

  1. Preheat your oven to 325°F (160°C). Pat the short ribs dry and generously season with salt and pepper.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Work in batches to avoid overcrowding. Set the ribs aside.
  3. Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened and starting to brown.
  4. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce by half, about 10 minutes.
  6. Return the ribs to the pot. Add beef broth, rosemary, thyme, bay leaf, and Worcestershire sauce if using. The liquid should almost cover the ribs.
  7. Bring to a gentle simmer, cover with a lid, and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
  8. Remove ribs and herbs from the pot. Skim off excess fat from the sauce and simmer it on the stove to thicken slightly if desired.
  9. Serve ribs with the rich sauce spooned over the top.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Braised Short Ribs, recipe, cooking, food