Braised Short Ribs

Introduction

Braised Short Ribs are a decadent, melt-in-your-mouth comfort food that brings together tender meat, rich flavors, and a velvety sauce. Slow-cooked to perfection, these short ribs absorb the deep, savory essence of aromatic vegetables, garlic, fresh herbs, and a good splash of broth. It’s a dish that feels both rustic and refined, making it ideal for cozy dinners, family feasts, or any occasion where you want to impress with a touch of sophistication.

I first made these short ribs on a cold winter evening, craving something hearty and satisfying. The beauty of braising is the slow cooking process, which transforms tough meat into an unbelievably tender, succulent experience. The rich sauce—filled with onions, carrots, garlic, thyme, and a hint of bay leaves—adds layers of depth and complexity that elevate each bite.

What I love most about Braised Short Ribs is their versatility—you can serve them with creamy mashed potatoes, crusty bread to soak up the sauce, or even alongside roasted root vegetables. Whether paired more herbaceous broth-based braise, this dish offers an unforgettable, indulgent experience that brings warmth and comfort to every table.

Perfect for:

Family dinners
Special occasions
Holiday feasts
Celebratory gatherings
Meat lovers

Why You’ll Love This Recipe

Here are 10 reasons why Braised Short Ribs will become a go-to comfort food favorite:

Unmatched Tenderness: Slow cooking ensures the meat becomes incredibly soft and succulent.
Rich and Robust Flavors: A blend of herbs, beef broth, and aromatics creates a deep, savory taste profile.
Hearty and Satisfying: This dish provides a fulfilling meal that leaves you completely satisfied.
Perfectly Balanced Sauce: The sauce is thick, rich, and packed with layers of flavor.
Impressive Presentation: A rustic, mouth-watering dish that looks stunning on the dinner table.
Customizable Ingredients: Adjust vegetables and seasonings to suit your taste preferences.
Make-Ahead Option: Braise in advance and reheat to save time while entertaining guests.
Pairing Possibilities: Serve with mashed potatoes, crusty bread, or pasta for a full meal experience.
Classic Comfort Food: A timeless dish that evokes warmth and nostalgia.
Minimal Hands-On Time: The slow cooking method allows you to set it and forget it while focusing on other tasks.

Preparation and Cooking Time

Total Time: 4 hours (including resting time)
Preparation Time: 20 minutes
Cooking Time: 3 hours
Servings: 4 servings
Calories per serving: Approximately 500-600 calories
Key Nutrients: Protein: 45g, Carbs: 15g, Fat: 35g

Ingredients

For the Short Ribs:

4 lbs beef short ribs
Salt and black pepper, to taste
2 tablespoons vegetable oil

For the Braising Sauce:

1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
2 cups beef broth
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves
2 bay leaves

Optional Garnish:

Fresh parsley, chopped

Ingredient Highlights

Beef Short Ribs: The centerpiece of this dish, offering rich, tender meat.
Aromatics (Onions, Garlic, Carrots, Celery): Build layers of savory, rich flavors in the sauce.
Bay Leaves and Thyme: Bring earthy, aromatic undertones that enhance the overall taste.

Step-by-Step Instructions

Prepare the Short Ribs:

Preheat Oven: Preheat your oven to 325°F (165°C).
Season Ribs: Pat the short ribs dry and season them generously with salt and black pepper.
Sear the Ribs: In a large Dutch oven or oven-safe pot, heat vegetable oil over medium-high heat. Sear the short ribs until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.

Make the Braising Sauce:

Sauté Vegetables: In the same pot, sauté onions, carrots, celery, and garlic until softened, about 5 minutes.
Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
Add Tomato Paste and Broth: Stir in tomato paste, beef broth, thyme, and bay leaves.

Braise the Short Ribs:

Combine and Cover: Return the short ribs to the pot, ensuring they’re partially submerged in the liquid. Cover with a lid.
Slow Cook: Transfer the pot to the preheated oven and braise for 2.5 to 3 hours, until the meat is tender and falling off the bone.

Rest and Serve:

Rest Ribs: Remove the pot from the oven and let the short ribs rest for 10-15 minutes.
Skim Excess Fat: Skim off any excess fat from the sauce. Discard bay leaves and adjust seasoning with salt and pepper if needed.

How to Serve

Here are 9 serving suggestions for Braised Short Ribs:

With Mashed Potatoes: Serve short ribs over creamy mashed potatoes for a classic pairing.
On Crusty Bread: Place the ribs on crusty bread to soak up the delicious sauce.
With Pasta: Toss cooked pasta in the braising sauce for a hearty meal twist.
Over Rice: Serve short ribs with steamed rice to soak up every bit of sauce.
On a Rustic Platter: For a rustic look, serve the short ribs with carrots and sauce in a large serving platter.
Garnished with Parsley: Add fresh parsley on top for a bright, colorful finish.
With Roasted Vegetables: Pair with roasted carrots, potatoes, and onions for a full, balanced meal.
As a Main Course Centerpiece: Ideal for a dinner party centerpiece presentation.
With Pickled Vegetables: Serve alongside pickled vegetables for a tangy contrast.

Additional Tips

Sear for Depth of Flavor: Searing the short ribs before braising helps develop a rich, caramelized flavor that enhances the overall dish.
Use a Good Cut of Meat: Choose well-marbled short ribs for tender, flavorful results. Bone-in cuts work best for a robust taste.
Braise Low and Slow: Cooking at a low temperature (around 300°F or 150°C) for an extended period ensures the meat becomes tender and flavorful.
Deglaze the Pan: After searing the meat, deglaze the pan with broth to capture the delicious browned bits stuck to the bottom.
Layer Vegetables Wisely: Add aromatics like onions, carrots, garlic, and celery to the bottom of the braising pan. They infuse the sauce with added complexity.
Season Generously: Don’t skimp on salt, pepper, and your choice of herbs. Thyme, rosemary, and bay leaves are classic choices.
Add Acid for Balance: A splash of beef broth, balsamic vinegar, or tomato paste balances the richness of the meat.
Skim the Fat: After braising, use a spoon or a fat separator to skim excess fat off the sauce for a cleaner, more balanced taste.
Rest Before Serving: Let the short ribs rest for about 15 minutes before serving. This helps redistribute juices and maintain tenderness.
Garnish Creatively: Finish with a sprinkle of fresh herbs like parsley or cilantro, or add a touch of grated lemon zest for a hint of brightness.

Recipe Variations

Spicy Short Ribs: Add red pepper flakes for a subtle heat kick.
Coffee-Braised Ribs: Use coffee instead of some or all of the wine for a unique depth of flavor.
Herb-Infused Ribs: Add rosemary alongside thyme for a stronger herbal note.
Tomato-Based Ribs: Use canned crushed tomatoes for a richer, tomato-forward sauce.
Asian-Inspired Ribs: Add soy sauce, ginger, and sesame oil for an Asian twist.
Sweet and Savory Ribs: Include a touch of brown sugar for a sweet undertone.
Vegetarian Short Ribs Alternative: Substitute jackfruit in a similar braising method.
BBQ Short Ribs Style: Finish with a smoky BBQ sauce glaze for a distinctive twist.
Smoked Short Ribs: Use smoked meat seasoning for a barbecue flavor profile.
Nutty Sauce Ribs: Mix in toasted walnuts or pecans to add texture and flavor.

Special Equipment

Dutch Oven: For even heat distribution and slow cooking.
Sharp Knife: For trimming excess fat from short ribs.
Meat Tongs: For flipping and removing ribs.
Large Wooden Spoon: For stirring sauce and vegetables.
Lid for Dutch Oven: To retain moisture and ensure tender results.
Skimmer Spoon: For removing excess fat from the sauce.

FAQ Section

Can I use frozen short ribs?
Yes, thaw them completely before braising.
How long do leftovers last in the fridge?
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Can I freeze the short ribs?
Yes, freeze for up to 2 months. Thaw in the fridge overnight before reheating.
How can I thicken the sauce?
Boil it down on the stovetop or use a cornstarch slurry.
Should I sear the meat before braising?
Yes, searing enhances flavor with a caramelized crust.
What’s the best way to cut short ribs cleanly?
Use a sharp, sturdy knife to cut through the bones for even portions.
Can I substitute beef broth with vegetable broth?
Yes, but it will change the flavor profile slightly.
What’s the ideal braising temperature?
325°F (165°C) ensures even, slow cooking.
How do I prevent sauce separation?
Skim off fat after resting meat and stir sauce gently before serving.

Conclusion

These Braised Short Ribs are the ultimate comfort food, offering tender, succulent meat in a rich, velvety sauce filled with deep, robust flavors. Slow-cooked to perfection, the short ribs are infused with aromatic herbs, garlic, and a hearty broth, creating a dish that’s both satisfying and unforgettable. Whether you’re hosting a family dinner, celebrating a special occasion, or simply craving a cozy meal, this recipe delivers comfort and elegance in every bite.

The beauty of this braising method is its ability to meld flavors effortlessly. You can add red wine for a robust, velvety depth, toss in carrots and onions for a rustic touch, or include fresh herbs like thyme and rosemary to enhance the aromatic profile. The slow cooking ensures the meat remains tender and juicy, while the sauce thickens into a luscious, spoonable delight.

I’d love to see your Braised Short Ribs creations! Share your photos on Instagram and tag me—I’m excited to see your delicious masterpiece. Don’t forget to leave a comment and share any creative twists or personal touches you added to make these ribs your own!