Braised Short Ribs

Ingredients

• 4 lb Beef Short Ribs (bone‑in, trimmed)
• 2 Tbsp All-Purpose Flour (for dredging)
• 2 Tbsp Olive Oil (extra‑virgin, high smoke point)
• 1 large Onion (peeled and diced)
• 2 Carrots (peeled and cut into 1‑inch pieces)
• 2 Celery Stalks (cut into 1‑inch pieces)
• 3 cloves Garlic (minced)
• 1 cup Red Wine (dry, such as Cabernet Sauvignon)
• 2 cup Beef Broth (low‑sodium)
• 2 Tbsp Tomato Paste (concentrated)
• 4 sprigs Fresh Thyme
• 1 Bay Leaf
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Season and Flour the Ribs

   Pat the short ribs dry with paper towels, season generously with salt and pepper, then dredge each piece in the All‑Purpose Flour, shaking off excess.

   Time: PT5M

2. Sear the Ribs

   Heat 2 Tbsp olive oil in a skillet over medium‑high heat until it just begins to smoke. Working in batches, add the ribs and sear 3‑4 minutes per side until deep brown, about 8 minutes total. Transfer browned ribs to a plate.

   Time: PT10M

   Temperature: medium‑high

3. Sauté the Aromatics

   In the same skillet, add a little more oil if needed, then add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and lightly caramelized, about 5 minutes. Add the minced garlic and cook 30 seconds more.

   Time: PT6M

   Temperature: medium

4. Deglaze with Red Wine

   Pour 1 cup red wine into the skillet, stirring to dissolve the fond. Let the wine reduce by half, about 3 minutes.

   Time: PT3M

   Temperature: medium‑high

5. Combine Ingredients in Dutch Oven

   Place the seared ribs back into the Dutch oven. Add the sautéed vegetables, tomato paste, thyme sprigs, bay leaf, 2 cups beef broth, and any pan juices. Stir gently to combine.

   Time: PT4M

6. Braise in the Oven

   Cover the Dutch oven with its lid and place it in a pre‑heated oven at 300°F (150°C). Braise for 2 hours 45 minutes, or until the meat is fork‑tender.

   Time: PT2H45M

   Temperature: 300°F

7. Finish and Serve

   Remove the pot from the oven. Transfer ribs to a serving platter and skim excess fat from the surface of the sauce. Optionally, thicken the sauce by simmering uncovered for 5 minutes. Serve the ribs with mashed potatoes, noodles, or your favorite side.

   Time: PT10M

Nutrition Facts

Calories

520

Protein

32 g

Carbohydrates

12 g

Fat

36 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef Short Ribs: Beef Chuck Roast (cut into 2‑inch pieces)
• Instead of All-Purpose Flour: Cornstarch (for gluten‑free)
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Onion: Shallot
• Instead of Carrots: Parsnips
• Instead of Celery Stalks: Leek
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Red Wine: Beef broth, non‑alcoholic red wine
• Instead of Beef Broth: Chicken broth, vegetable broth
• Instead of Tomato Paste: Crushed tomatoes (1/4 cup)
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Bay Leaf: Dried oregano (1/2 tsp)

Equipment Needed

• Large Oven‑Safe Dutch Oven or Heavy‑Bottomed Pot
• Stovetop Skillet
• Tongs
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Ladle or Large Spoon (optional)
• Oven Mitts or Heat‑Resistant Gloves
• Timer (optional)
• Fork (for testing tenderness) (optional)

Critical Steps — Do Not Skip

• Flouring and searing the short ribs to develop a deep brown crust.
• Deglazing the pan with red wine to capture the fond.
• Braising at a low, steady oven temperature until the meat is fork‑tender.

Chef Tips from the Video

• Pat the meat dry before flouring – moisture prevents a good crust.
• Add a splash of balsamic vinegar or a pinch of sugar to the braising liquid for a subtle sweet‑acid balance.
• Use a heavy‑bottomed pot to distribute heat evenly and prevent scorching.

Troubleshooting

Storage

Refrigerator: Cool within 2 hours; store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The ribs improve in flavor after a night in the refrigerator; reheat gently on the stovetop over low heat.
• You can fully assemble the dish (ribs, vegetables, liquid) a day ahead and refrigerate uncovered; bake the next day.

Frequently Asked Questions