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Sandra Valvassori

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Home โ€บ Dinner

Braised Short Ribs

Posted: December 14, 2022 | by Sandra Valvassori
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If you are hosting guests during the holiday season, there is no better dish to serve than these meltingly-tender Braised Short Ribs. With just a few ingredients, it is the ultimate make-ahead dinner of all time and requires very little hands-on time.

Braised short ribs served on a platter garnished with chopped parsley

The Best Braised Short Ribs

For years, this has been my go-to meal for dinner parties, even before I had any skill in the kitchen whatsoever. It is the perfect luxurious meal that everyone swoons over, especially during the snowy, wintery season.

The preparation couldn’t be simpler; Sear the meat, sautรฉ the mirepoix (onion, carrots, celery and garlic), add plenty of red wine to the pot along with some broth, tomatoes, herbs, and a bit of vinegar. After a few hours in the oven, you end up with an impossibly rich and silky sauce and meat that falls from the bone.

Table of Contents[Hide]
  • The Best Braised Short Ribs
  • How To Buy The Best Beef Short Ribs
  • What Is Braising?
  • Ingredients And Notes
  • How To Make Braised Short Ribs
  • Tips
  • How To Serve Braised Short Ribs
  • The Best Make-Ahead Dish
  • FAQ’s
  • What To Serve With Short Ribs
  • Storage Suggestions
  • Braised Short Ribs
    • Ingredients  1x2x3x
    • Instructions 
    • Notes
  • More Ideas

Not only is this dish fabulous for entertaining, it also makes the best sort of family food. Put it together on a weekend afternoon and serve for nights to come. The familia will love you.

If you haven’t already experienced how easy and delicious braised short ribs can be, let this recipe be your inspiration and guide.

How To Buy The Best Beef Short Ribs

It is crucial to purchase bone-in short ribs for this recipe. Though the bones are likely to fall off once the meat is cooked, they are essential for adding more flavour because the marrow that seeps out of the bones seasons the sauce.

If you have access to a butcher shop, this is a good time to visit one. The packaged ones from the grocery store will do in a pinch but they are rarely cut evenly, marbled enough, or thick enough. You really want to find the thickest, meatiest ones, as they tend to shrink quite a bit once braised. Avoid the super thin, long ones that look like they are all-bone and fat with very little meat.

I like to ask the butcher for English-cut beef short ribs and specify I need them really meaty without huge layers of fat. Otherwise, even the butcher will sometimes give you the dreaded long, thin ones and short ribs are too expensive to end up with mostly bones and no meat. Be picky!

Keep in mind some larger grocery stores do have a butcher counter and will accommodate requests, so make sure you ask if they can cut up some nice ones for you.

Braised short ribs served on a platter garnished with chopped parsley and sauce on the side in a bowl

What Is Braising?

Braising is a technique for cooking meat, sometimes vegetables, that involves a two-step process. The meat is first browned in a pan, then slow-cooked in the oven, covered, while partially submerged in liquid.

Braising does wonders for tougher cuts of meat and for the cooking liquid as well. The process helps break down the meat’s connective tissue so it goes from tough to melt-in-your-mouth. Likewise, the liquid that has cooked for a long period of time becomes rich and deeply flavoured.

If you have cooked a pot roast or a beef stew before, these have been cooked with a braising technique.

ingredients for recipe

Ingredients And Notes

I am always astonished that you only need a few main ingredients to make this ultra-luxurious dish. Once you have the short ribs sorted, you might even have everything else you need in your crisper and pantry.

  • Beef Short Ribs: This recipe is written to serve 6 so you will need at least 6 meaty short ribs. If the ribs seem quite small, buy a few extra. See section above on how/where to buy the best ones.
  • Onion, Carrots, Celery, Garlic: Diced onions, carrots, celery and garlic serve as the foundation for the sauce. We want everything finely diced so that after the almost 3 hour of cooking time the vegetables have melted into the sauce.
  • Red Wine: The red wine will add loads of flavour and richness to this dish. You don’t need a very expensive wine just buy a nice bold one that you wouldn’t mind drinking.
  • Tomato Paste: To give more depth of flavour to the sauce. I really like the tomato paste that is sold in tubes because it is more convenient than the canned ones, and it is also more concentrated and flavourful.
  • Tomatoes: Whole tomatoes add a lot of flavour to the sauce. We only use a small, 15-ounce can here. If you can’t find a small can use half of a large one (freeze the rest for later) or buy crushed tomatoes instead.
  • Low-sodium Beef Broth: Unless I make my own beef broth, which is rare, this is the brand of beef broth I always buy.
  • Balsamic vinegar: Optional, but adds a very subtle tangy-sweetness to the sauce.
  • Bay Leaves: Optional but I love the floral aroma that the bay leaves lend to this braise.
  • Fresh Herbs: I use a few sprigs of fresh thyme in the sauce and fresh parsley for garnish.

How To Make Braised Short Ribs

Once you get the short ribs browned and vegetables softened, the rest of the work is up to the oven. This gives you almost 3 hours to clean up, make a side dish, and soak in a hot bubbly bath โ€” if that’s your thing โ˜บ๏ธ

Here is the step-by-step:

Prep the short ribs. Remove the short ribs from the fridge at least 1 hour before you are ready to cook them. Room temperature meat will sear better and cook more evenly. Pat the ribs dry and season generously with salt and pepper.

seasoning the short ribs on parchment paper

Sear the short ribs. In a Dutch oven or other oven-safe pot large enough to fit all the ribs, heat the oil over medium-high heat. Working in two batches, brown the ribs on all sides, about 6 minutes per batch. Remove the ribs from the pot as they are done and place them on a small sheet pan or large plate. If necessary, drain all but 1 tablespoon of fat from the pot (I rarely need to drain any unless the ribs were really fatty).

searing the short ribs in a dutch oven

Cook the vegetables. Add the onion, carrot, celery, garlic, thyme sprigs and bay leaves to the pot, reduce the heat to medium, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 6-8 minutes. Stir in the tomato paste, and cook for another minute.

cooking the vegetables in the Dutch oven

Add the braising liquids:  Add in the wine and use a wooden spoon to loosen all the browned bits in the base of the pot. Let it simmer for 3-4 minutes uncovered, reducing the wine by about half. Pour in the beef broth, tomatoes, and vinegar and bring to a boil.

adding red wine over the sautรฉed vegetables
reducing red wine in pot

Braise the short ribs. Using tongs, nestle the short ribs into the pot arranging them so they are bone-side up and most of the meat is submerged in liquid.Bring to a gentle boil once again, then cover and transfer to the oven. Cook, undisturbed, for 2 1/2 to 3 hours, or until meat is meltingly tender and almost falling off the bone. To check their doneness, you can gently poke the meat with a small sharp knife after the 2 1/2 hour mark. But I almost always take them to 3 hours.

short ribs in pot with braising liquid
cooked short ribs in braising sauce

Serve. Garnish with chopped parsley and serve immediately over mashed potatoes, creamy polenta, or mashed cauliflower.

Braised short ribs served on a platter garnished with chopped parsley and sauce on the side

Tips

Make it ahead! I highly recommend cooking the braised short ribs one day, if not two, before the day you are planning on serving it. As is the case with most braises, this dish will only improve with time. In addition, short ribs release a lot of fat (a lot!) and could make the sauce taste greasy. You can skim the fat off if you don’t have the time to chill it overnight, but it is much easier to remove when it has solidified in the fridge.

Don’t undercook or overcook the ribs. You definitely want these short ribs to be meltingly tender and fall off the bone so make sure you cook them long enough. That said, don’t overcook them or they could turn out dry or even too mushy.

How To Serve Braised Short Ribs

To serve the ribs you have two options:

1. Use a slotted spoon or tongs to transfer the ribs to a large serving platter. Because they look more impressive when served with the bone, take care not to let the meat slip away from the bone. Spoon just some of the sauce over the meat and place the rest of the sauce in a bowl to pass around at the table.

2. Leave the short ribs in the pot. Plate the short ribs, with sauce, onto each individual plate. This is probably my favourite way to serve the short ribs to guests because it is a little less messy. If you have extra sauce, you can bring it to the table in case anyone wants more.

The Best Make-Ahead Dish

This truly is one of the best make-ahead dishes of all time. As I already mentioned above, the flavour really improves as all the ingredients have more time to mingle.

If making this dish to serve to company, make it a day or two ahead, but not more than that. Otherwise, you risk the sauce and ribs drying up a bit.

Here’s how to make it ahead and store: Allow the cooked short ribs to completely cool in the pot. If you have room in the fridge, transfer the whole pot, covered to the refrigerator. If you don’t have room, carefully scoop out the ribs into a large container and spoon some of the sauce over the ribs. Place the rest of the sauce in a separate container. Cover both and refrigerate for 24 to 36 hours.

To reheat: Remove from fridge 1 hour before you need to reheat them. Preheat oven to 300ยบF and heat until sauce and ribs are and completely warmed through. The time will depend on how cold the ribs and sauce were.

FAQ’s

How many short ribs per person?

This is a very rich and filling dish. If the short ribs are meaty, and you are serving them alongside a hearty dish like mashed potatoes, I don’t think anyone needs more than 1 rib. If you have big eaters, you may need two per person but I find that to be an exception, particularly if you have served appetizers as well.

What can I substitute the wine with?

If you are avoiding alcohol, replace with 1 cup of beef, chicken, or mushroom broth. I love this mushroom broth.

Do you have to brown the ribs?

I know many people despise browning meat (myself included) but for this recipe, I highly recommend you don’t skip this step. Not only does searing create a lot of flavour but this also helps lock in the meat juices as the ribs cook. Keep in mind that because you are likely using a deep pot, the splatter mess is minimal. In addition, you’re only browning each short ribs for a few minutes, so the process goes quite fast.

Are short ribs expensive?

Sadly, yes. Like everything lately, the price for short ribs has gone up significantly. Make this dish for a special occasion and shop around a bit for the best deal.

short ribs served over mashed potatoes on a plate

What To Serve With Short Ribs

The saucy short ribs almost demand to be served over a creamy bed of fluffy mashed potatoes, creamy polenta or this cauliflower mash. Having tried all three sides numerous times, I’m afraid I couldn’t pick a favourite โ€” I love all three.

Aside from that, roasted broccolini or carrots would make a great accompaniment as would a nice crisp salad and a glass of red wine.

Storage Suggestions

  • To store: Refrigerate leftovers, tightly covered, in an airtight container for up to 4 days.
  • To reheat: Reheat gently in a preheated 300ยบF oven until completely warmed through.
  • To freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Braised Short Ribs

Author: Sandra Valvassori
If you are hosting guests during the holiday season, there is no better dish to serve than these slow-cooked short ribs. With just a few ingredients, it is the ultimate make-ahead dinner of all time and requires very little hands-on time.ย 
Prep Time 25 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 55 mins
Servings 6
Braised short ribs served on a platter garnished with chopped parsley

Ingredients  

  • 6-7 pounds beef short ribs (6 meaty bone-in ribs) brought to room temperature
  • kosher salt and freshly cracked pepper
  • 2 tablespoons olive oil, divided
  • 2 medium yellow or red onions, diced (about 2 cups)
  • 2 medium carrots, diced
  • 2 celery rib, diced
  • 3 garlic cloves thinly sliced, or minced
  • 3 tablespoons tomato paste
  • 4 thyme sprigs
  • 2 bay leaves
  • 2 1/2 cups full-bodied red wine
  • 2 1/2 cups low-sodium beef broth (can also use chicken broth or a mix)
  • 1 15-ounce can whole tomatoes
  • 2 tablespoons balsamic vinegar, optional
  • 1/4 cup chopped fresh parsley

Instructions 

  • Preheat oven to 350ยบF. Pat the ribs dry and season generously with salt and pepper on all sides.
  • In a Dutch oven or other oven-safe pot large enough to fit all the ribs, heat 1 tablespoon oil over medium-high heat. Working in two batches, brown the ribs on all sides, about 6 minutes per batch. Remove the ribs from the pot as they are done and place them on a small sheet pan or large plate. If necessary, drain all but 1 tablespoon of fat from the pot (I rarely need to drain any unless the ribs were really fatty).
  • Add the remaining tablespoon of oil to the pot and stir in the onion, carrot, celery, garlic, thyme sprigs and bay leaves. Reduce the heat to medium, and season with 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft, about 5-7 minutes. Stir in the tomato paste, and cook for another minute.
  • Add in the wine and use a wooden spoon to loosen all the browned bits in the base of the pot. Bring the wine to a boil then reduce heat to a simmer. Continue to simmer for 3-4 minutes uncovered, reducing the wine by about half. Pour in the beef broth, tomatoes with juices, and balsamic vinegar, if using. Bring to a boil, stirring to break up the tomatoes a bit.
  • Using tongs, nestle the short ribs back into the pot, along with all of their juices. Arrange the short ribs so they are bone-side up and the meat is submerged in liquid. Bring to a gentle boil once again, then cover and transfer to the oven.
  • Cook, undisturbed, for 2 1/2 to 3 hours, or until meat is meltingly tender and almost falling off the bone. To check their doneness, you can gently poke the meat with a small sharp knife after the 2 1/2 hour mark. I almost always take them to 3 hours.
  • If serving immediately, use a slotted spoon to carefully transfer ribs to a large plate, doing your best to keep the bones attached to the meat. Discard bay leaves and thyme sprigs. Let cooking liquid stand briefly, then skim off as much fat from the top as possible. Bring the liquid to a simmer and return the ribs to the pot. Warm the ribs for about 5 minutes.
  • Serve hot, garnished with chopped parsley alongside mashed potatoes, creamy polenta, or mashed cauliflower, if desired.

Notes

  • To store: Refrigerate leftovers, tightly covered, in an airtight container for up to 4 days.
  • To reheat: Reheat gently in a preheated 300ยบF oven until completely warmed through.
  • To freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Keywords: braised short ribs recipe, red wine braised short ribs, short ribs
Tried this recipe?Tag @sandra_valvassori on Instagram or hashtag #sandravalvassori!

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