Braised Short Ribs – Tender & Flavorful

These braised short ribs are slowly cooked in a rich, savory liquid until the meat becomes melt-in-your-mouth tender, making them perfect for a comforting and impressive dinner.

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Why You’ll Love This Recipe

• The slow braising process makes the meat fall-apart tender
• Deep flavor from red wine, aromatics, and herbs
• Easy to make in a large Dutch oven or heavy pot
• Great served over mashed potatoes, polenta, or with root vegetables

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Recipe Details

• Prep Time: ~20 minutes
• Cook Time: ~3–3.5 hours
• Total Time: ~3.5 hours
• Yield: ~4–6 servings
• Method: Braising (oven or stovetop)
• Diet: Meat / Main Course

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Ingredients

• 1.5–2 kg (about 4–5 lbs) bone-in beef short ribs
• Salt and freshly ground pepper, to season
• 2–3 tablespoons olive oil (or other high-smoke-point oil)
• 1 large onion, chopped
• 2–3 carrots, peeled and chopped
• 2 celery stalks, chopped (optional)
• 4–5 garlic cloves, minced
• 2 tablespoons tomato paste
• 750 ml (or about 3 cups) dry red wine (or enough to deglaze)
• 1 liter (about 4 cups) beef broth or stock
• 3-4 sprigs fresh thyme
• 2-3 sprigs fresh rosemary (optional)
• 2 bay leaves

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Instructions

1. Season & Sear Ribs
   • Pat the short ribs dry, then season generously with salt and pepper.
   • Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
   • Brown the short ribs on all sides in batches, making sure not to overcrowd the pot.
2. Sauté Aromatics
   • Remove the ribs and set aside. In the same pot, add onion, carrots, (and celery if using). Sauté until softened.
   • Add the garlic and cook briefly until fragrant. Stir in the tomato paste and cook for a minute to deepen the flavor.
3. Deglaze & Build Braising Liquid
   • Pour in the red wine, scraping up any browned bits from the bottom of the pot.
   • Add the beef broth, thyme, rosemary, and bay leaves. Return the ribs to the pot, nestling them into the liquid.
4. Braise
   • Bring the liquid to a gentle simmer on the stovetop, then cover and transfer to a preheated oven (if using) at about 160-170 °C (325 °F).
   • Cook for 3 to 3.5 hours, or until the ribs are very tender and falling off the bone.
5. Finish
   • Remove the ribs and strain the braising liquid into a separate container if you want a smooth sauce.
   • Optionally, reduce the braising liquid on the stove to make a more concentrated sauce, then season to taste.
6. Serve
   • Serve the short ribs with the sauce over mashed potatoes, polenta, or roasted vegetables. Sprinkle with fresh thyme or parsley if desired.

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You Must Know

• Browning the meat thoroughly adds depth of flavor.
• Use a heavy pot with a tight-fitting lid so moisture doesn’t escape.
• Low and slow is the key — cooking at a low temperature breaks down tough connective tissue.
• Let the meat rest a little after braising to absorb the juices.

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Storage Tips

• Store leftover ribs and sauce in separate airtight containers in the refrigerator for up to 3–4 days.
• Reheat gently on the stove — add a bit of water or broth to loosen the sauce if it’s thick.

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Ingredient Substitutions

• Use bone-in or boneless short ribs depending on what’s available.
• Replace red wine with more beef broth and a splash of balsamic vinegar for a non-alcohol version.
• Use dried herbs instead of fresh if needed, just reduce the quantity.

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Serving Suggestions

• Pair with creamy mashed potatoes, buttery polenta, or herb rice.
• Add roasted root vegetables (like carrots or parsnips) on the side.
• Serve with a fresh green salad to balance the richness.

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Pro Tips

• Use tongs to flip ribs when searing — they’re heavy and delicate.
• Taste the braising liquid halfway through cooking and adjust seasoning if necessary.
• For a silky sauce, skim off fat after cooling, then reheat.

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Frequently Asked Questions

→ Can I make this in a slow cooker?
Yes — after browning the ribs and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6–8 hours.

→ Why do we brown the ribs first?
Browning creates a rich flavor base (called the Maillard reaction) and adds color to the final dish.

→ Can I freeze the leftovers?
Absolutely — short ribs freeze well. Portion them with some sauce and thaw in the fridge before reheating.

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Final Thoughts

Braised Short Ribs are a perfect example of comfort food at its best — rich, tender, deeply flavored, and incredibly satisfying. With a little time and the right technique, you can turn a humble cut of meat into a memorable, restaurant-quality meal.

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