Introduction
Braised beef short ribs are the definition of slow-cooked comfort food. This is the kind of dish that fills the kitchen with rich aromas and rewards patience with deeply developed flavor and melt-in-your-mouth texture. I usually turn to this recipe when I want something hearty and satisfying, especially for weekend dinners or special occasions. The slow braising process transforms tough cuts of beef into incredibly tender meat that pulls away effortlessly from the bone. What makes this dish truly special is how simple ingredients come together through time and gentle heat. The sauce becomes thick, glossy, and intensely savory, making every bite feel luxurious. Despite its impressive presentation, this recipe is very approachable and forgiving, making it ideal even for home cooks who are new to braising. Once you try these short ribs, they are likely to become a staple for cozy meals and memorable gatherings.
Why You’ll Love This Recipe
These braised beef short ribs are rich, deeply flavorful, and incredibly tender. The recipe requires minimal hands-on effort and delivers restaurant-quality results at home. It is perfect for make-ahead meals, as the flavor improves with time, and it pairs beautifully with a wide range of side dishes.
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Braised Beef Short Ribs That Are Fall-Apart Tender and Full of Flavor
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Diet: Halal
Description
Tender, fall-off-the-bone beef short ribs slowly braised in a rich, savory sauce with aromatics and herbs, perfect for a comforting and hearty meal.
Ingredients
- 1.5 kg beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup crushed tomatoes
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 160°C (325°F).
- Season the beef short ribs with salt and black pepper.
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Sear the short ribs on all sides until well browned. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened.
- Add garlic and tomato paste, stirring for 1 minute until fragrant.
- Sprinkle flour if using and stir to coat the vegetables.
- Pour in beef broth and crushed tomatoes, scraping the bottom of the pot.
- Add paprika, thyme, and bay leaf, then return the short ribs to the pot.
- Cover and transfer to the oven. Braise for 2.5–3 hours until meat is very tender.
- Remove bay leaf, garnish with parsley, and serve hot.
Notes
- Serve with mashed potatoes, rice, or polenta.
- Short ribs taste even better the next day after flavors develop.
- You can skim excess fat from the sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ingredients Breakdown
Beef Short Ribs
Short ribs are ideal for braising because of their marbling and connective tissue. Slow cooking breaks them down, resulting in tender meat and a rich sauce.
Onion
Onion provides sweetness and depth, forming the aromatic base of the braising liquid.
Carrots
Carrots add subtle sweetness and balance the richness of the beef and sauce.
Garlic
Garlic enhances the savory profile and adds warmth without overpowering the dish.
Tomato Paste
Tomato paste adds concentration and depth, helping to build a richer braising liquid.
Beef Stock
Beef stock forms the foundation of the sauce, adding body and enhancing the beefy flavor.
Red Wine
Red wine adds acidity and complexity, helping to tenderize the meat and deepen the sauce.
Olive Oil
Olive oil is used for browning the ribs and vegetables, adding flavor and preventing sticking.
Salt and Black Pepper
These seasonings balance the richness and bring out the natural flavors of the beef.
Fresh Herbs
Herbs such as thyme or bay leaf add aromatic complexity during the long braise.
Directions
Step-by-Step Cooking Instructions
Preheat your oven to 160°C. Pat the beef short ribs dry and season generously with salt and black pepper. Heat olive oil in a heavy, oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned, then remove and set aside.
Lower the heat to medium and add the onion and carrots to the same pot. Cook until softened and lightly caramelized. Stir in the garlic and tomato paste, cooking briefly to deepen the flavor. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
Return the short ribs to the pot and add the beef stock and herbs. The liquid should come about halfway up the ribs. Bring to a gentle simmer, cover tightly, and transfer to the oven. Braise for 2½ to 3 hours, turning the ribs once, until the meat is fork-tender.
Remove the ribs from the pot and skim excess fat from the sauce if needed. Simmer the sauce briefly on the stovetop to thicken before serving.
Equipment needed
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 4 people. Preparation time is approximately 20 minutes, cooking time is 3 hours, and resting time is 10 minutes.
Storage/reheating
Store leftover short ribs in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the oven at low temperature until warmed through.
Variations and Customizations
Braised beef short ribs are highly adaptable. You can replace red wine with additional beef stock if you prefer to avoid alcohol, though the flavor will be slightly less complex. Adding mushrooms creates extra depth and texture in the sauce. For a different flavor profile, incorporate rosemary or star anise into the braising liquid.
If you want a thicker sauce, remove the ribs once cooked and reduce the liquid further on the stovetop. These short ribs pair well with mashed potatoes, polenta, or creamy pasta, making them easy to adapt to different menus.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 620 kcal |
| Protein | 42 g |
| Carbs | 12 g |
| Fat | 46 g |
| Saturated Fat | 18 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 780 mg |
Expert Tips & Customizations
Brown the ribs well for maximum flavor.
Keep the braising liquid at a gentle simmer, not a boil.
Cook a day ahead for even better flavor.
Skim excess fat for a cleaner sauce.
FAQs
Can I make braised short ribs ahead of time?
Yes, they taste even better the next day.
Do I need bone-in short ribs?
Bone-in ribs add more flavor, but boneless can be used.
Can I make this in a slow cooker?
Yes, sear first, then cook on low for 8 hours.
Why are my short ribs tough?
They need more time to break down fully.
Can I skip the wine?
Yes, substitute with extra beef stock.
What sides go best with this dish?
Mashed potatoes, polenta, or roasted vegetables work well.
Can I freeze braised short ribs?
Yes, freeze for up to three months.
How do I thicken the sauce?
Simmer uncovered until reduced.
Is this dish gluten-free?
Yes, if using gluten-free stock.
Should I skim the fat?
Yes, for a cleaner, more balanced sauce.
Conclusion
Braised beef short ribs are a timeless, comforting dish that showcases the power of slow cooking. With rich flavor, tender texture, and impressive presentation, this recipe is perfect for both special occasions and relaxed home meals. Once you make it, it is sure to become a favorite in your kitchen.
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