Oven Braised Beef Short Ribs (Printable)

Melt-in-your-mouth beef short ribs braised with red wine, herbs, and vegetables for a comforting main dish.

# What You'll Need:

→ Meat

01 - 4 lbs bone-in beef short ribs
02 - Salt and freshly ground black pepper, to taste

→ Vegetables & Aromatics

03 - 2 tbsp olive oil
04 - 1 large onion, chopped
05 - 2 carrots, chopped
06 - 2 celery stalks, chopped
07 - 4 garlic cloves, minced

→ Braising Liquid & Flavor

08 - 2 tbsp tomato paste
09 - 2 cups dry red wine
10 - 2 cups beef broth
11 - 2 sprigs fresh thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves

# Steps:

01 - Preheat the oven to 325°F. Pat the beef short ribs completely dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Sear the short ribs on all sides until deeply browned, approximately 3 to 4 minutes per side. Transfer the seared ribs to a plate and set aside.
03 - Add the chopped onion, carrots, and celery to the same pot. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - Stir in the tomato paste and cook for 1 minute. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let the liquid reduce by half, approximately 10 minutes.
05 - Return the seared short ribs to the pot along with any accumulated juices. Add the beef broth, thyme sprigs, rosemary sprigs, and bay leaves. The liquid should come up almost to the top of the ribs. Bring everything to a gentle simmer on the stovetop.
06 - Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2 hours 30 minutes to 3 hours, or until the meat is fork-tender and falling off the bone.
07 - Carefully remove the ribs and vegetables to a serving platter. Discard the thyme sprigs, rosemary sprigs, and bay leaves. Skim excess fat from the surface of the braising liquid. For a thicker, more concentrated sauce, reduce the liquid on the stovetop over medium-high heat until it reaches the desired consistency.
08 - Arrange the short ribs on a warm serving platter and spoon the finished sauce generously over the top. Serve immediately while hot.

# Expert Tips:

01 -
  • The meat literally falls off the bone with zero effort, which makes you look like a culinary genius with almost no work.
  • That red wine braising liquid reduces into the richest, deepest sauce you will ever taste at home.
02 -
  • Do not rush the wine reduction step because skipping it leaves a harsh alcohol bite that never cooks off during braising.
  • Resist the urge to peek and lift the lid during oven time because every escape of steam extends the cooking by twenty minutes.
03 -
  • Let the seared ribs rest for five minutes before returning them to the braise so the surface juices redistribute rather than washing away into the liquid.
  • Strain the finished sauce through a fine mesh sieve for a silky restaurant quality texture that elevates the entire plate.

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