Our savory Braised Beef Short Ribs have an incredible flavor from the long, slow oven braise in a veggie, wine and fresh herb bath. The short ribs are unbelievably tender and the braising liquid is finished off to become a rich, delicious sauce to serve over creamy mashed potatoes.
We love oven-braising as it takes just a little of our time to prep it for an all-day slow-cook without a lot of time spent in the kitchen. Braising is a cooking method that is best for the less-than-tender cuts of meat like these short ribs, a big meaty chuck roast or pork shoulder. As they cook the meat breaks down and becomes fork-tender and all the flavors in the braising liquid become intensified. Plus, the kitchen is filled with the most wonderful mouthwatering aroma that you can barely wait for dinner.
Braised beef short ribs are one of those heart-warming classic recipes that will always be welcome either for special entertaining or week night dinners. This is a dish that is best cooked in a Dutch oven or large heavy-bottomed pan with a lid to cover it.
Browning the beef creates a rich flavorful crust and enhances the overall color and flavor to the finished dish. The aromatics and fresh herbs are chopped separately and there isn’t any need to be fussy with this part. We used the food processor and pulse/chopped them and it eliminated all that tedious hand chopping. After simmering for several hours, the veggies cook down to almost a mush and are finally strained and discarded. But all those flavors are captured and become the most incredible sauce!
It will take a lot of braising liquid to keep the pot simmering for several hours and we used a combination of beef broth and red wine. After the braising liquid was added to the pot with the browned beef short ribs and veggies, the pot was covered with the lid and transferred to a 300°F oven where it worked it’s magic for three hours and the beef ribs were fall-off-the bone tender and Mmmm-good!
We served our braised short ribs with a mound of mashed potatoes and oven-roasted carrots and onions. Oh, yes…. and a nice glass of Syrah red wine. 🙂
- 3 to 4 pounds of bone-in beef short ribs
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil (more if needed)
- 2 large carrots, coarsely chopped
- 1 yellow onion, coarsely chopped
- 2 celery stalks, coarsely chopped
- 4 cloves garlic, sliced
- Fresh string-tied herb bundle (Bouquet Garni) thyme, rosemary, parsley
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 2 cups red wine
- 3 cups beef broth
- 2 tablespoons butter, room temperature
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Fresh thyme sprigs for garnish
- Preheat the oven to 300°F
- Season the short ribs with salt and pepper. Heat a Dutch oven or other large deep pan over medium high heat. Add the oil and heat for a couple minutes. Working in batches, brown the short ribs on all sides, 5 or 6 minutes per batch. Transfer the ribs to a plate after browning each batch. Add additional oil if needed.
- When all the ribs have been browned, pour off all but 2 tablespoons of the remaining fat from the pan. Add the carrots, onion, celery, garlic, herb bundle, bay leaf and peppercorns. Stir and scrape up any of the flavorful bits from the bottom of the pan.
- Add the wine and bring to a boil, cook for 5 minutes to reduce the liquid and cook off the alcohol from the wine. Return the beef short ribs to the pan with the accumulated juices, arranging the beef in one layer, then add the beef broth.
- Cover the pot with its lid and transfer to the preheated oven and braise for 3 hours. Transfer the pot from the oven to the counter top, adjust the lid slightly off-pan to allow the steam to escape and let the beef ribs cool for 1 hour.
Set the oven to the ‘warm-and-hold’ setting or it’s lowest temperature.
- Using a slotted spatula or large spoon carefully remove the beef ribs from the pot to a platter and cover loosely with foil and set the platter in the warm oven while preparing the sauce.
- Pour the cooking liquids through a fine-mesh strainer into a medium-size saucepan. Place the saucepan over medium-high heat and boil until reduced to 2 cups, about 15 minutes.
- While the liquids are reducing, mix the butter and flour together in a small dish, mashing with the back of a tablespoon to make a smooth paste.
- When the liquid has fully reduced to 2 cups, stir in the Dijon mustard and the Worcestershire sauce. Remove from the heat and whisk the butter/flour paste into the liquid until melted into the sauce. Return the pan to a medium heat, continue cooking and whisking for another 2 minutes to a smooth sauce. Transfer the sauce to a dish or gravy pitcher
- It is important to not add additional salt to the dish because as the short ribs continue to braise, the sauce becomes more concentrated and intense. The time to add additional salt, if needed, is after the cooking process when mixing the sauce together.
Amount Per ServingCalories 497 Total Fat 22g Saturated Fat 8g Cholesterol 162mg Sodium 456mg Carbohydrates 7g Fiber 1g Sugar 2g Protein 51g