How to Make Braised Short Ribs

Braised short ribs are one of my favorite things to order at a restaurant. They’re always savory, delicious and so tender. 

I make these for my family during the holidays but I also make them when I have friends coming over for dinner. They’re always so thrilled to have them and ask for the recipe. 

Don’t be intimidated to make this. The key is to make sure you get a good sear on all sides and once they are in the oven you just have to be patient and wait. After 3 ½ hours you have made the best braised short ribs ever! High-five my friend!

What are Braised Short Ribs?

It’s pretty straight forward. Short ribs that are braised. Braising is a combination of dry and moist cooking methods where you sear the meat and then bake the meat in a liquid. 

The results are phenomenal! The meat comes out tender and the flavor of the broth is rich and savory. These are simple to make and will leave your guest wanting more!  

How to Make Braised Short Ribs

Ingredients

• 8 Beef Short Ribs
• 2 Tbsp of Avocado Oil
• 1 Large Onion, diced
• 7 Cloves of Garlic, peeled 
• 6 oz of Tomato Paste
• 1 Bottle of Dry Red Wine (750ml)
• 2 cups of Beef Stock
• Salt and Pepper, to taste
• Fresh Thyme, 4-5 stems
• Minced Parsley, for garnish

Directions

1. First preheat your oven to 325 degrees. In a Dutch oven add the oil and let it preheat over medium high heat so it’s nice and hot to help sear the ribs. 
2. Season each side of the short ribs with just salt and pepper. Once the oil is hot, start searing each side of the short ribs. Highly recommend working in batches so you get a nice sear and don’t “steam” the meat.
3. Once the ribs are all seared, set them aside and discard the fat that’s in the pot but leave any brown pieces that are in the bottom. Add your onions, garlic and a pinch of salt and sauté for a few mins until softened
4. Add the tomato paste and stir for about a minute. Then go ahead and add your whole bottle of wine, beef stock and thyme. Place all the short ribs in the pot making sure the bones are facing up and the meat is submerged in the broth. Cover with a lid. 
5. Place in the oven for 3 ½ hours or until the meat is tender. 
6. Once done, remove from the oven and let it rest for about 30-45mins. With a large spoon remove as much fat that has settled to the top as you can.
7. Place the short ribs on a platter and ladle over some of the rich broth on top. Garnish with parsley and it’s ready to serve. These go perfect with mashed potatoes.

# Tips 

This can be made the day before. Before reheating it, scoop out all the fat that is settled at the top and discard. Place in the oven at 300 degrees for about an hour or until heated through. 

Make sure your pot is nice and hot. Searing each side is crucial and adds a lot of flavor. I highly recommend searing them in batches. You want the meat to get a nice sear and not steam.

When choosing your wine make sure you use something you would enjoy drinking. I used a cabernet sauvignon.

Are you looking for some more dinner ideas? Check out my latest blog post or even search by ingredient at the drop down menu under recipes. 

Don’t forget to tag me on Instagram! I would love to see what you make!

Braised Short Ribs

These braised short ribs are packed with so much flavor. Braised in red wine for a few hours makes the meat so tender and flavorful!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 4 hours hrs

Resting time 30 minutes mins

Total Time 4 hours hrs 35 minutes mins

Course Main Course

Cuisine American

Servings 8 people

Ingredients

  

• 8 Beef Short Ribs
• 2 Tbsp of Avocado Oil
• 1 Large Onion diced
• 7 Cloves of Garlic peeled
• 6 oz of Tomato Paste
• 1 Bottle of Dry Red Wine 750ml
• 2 cups of Beef Stock
• Salt and Pepper to taste
• 4-5 stems of Fresh Thyme
• Minced Parsley for garnish

Instructions

 

• First preheat your oven to 325 degrees. In a dutch oven add the oil and let it preheat over medium high heat so it’s nice and hot to help sear the ribs.
• Season each side of the short ribs with just salt and pepper. Once the oil is hot, start searing each side of the short ribs. Highly recommend working in batches so you get a nice sear and don’t “steam” the meat.
• Once the ribs are all seared, set them aside and discard the fat that’s in the pot but leave any brown pieces that are in the bottom. Add your onions, garlic and a pinch of salt and saute for a few mins until softened
• Add the tomato paste and stir for about a minute. Then go ahead and add your whole bottle of wine, beef stock and thyme. Place all the short ribs in the pot making sure the bones are facing up and the meat is submerged in the broth. Cover with a lid.
• Place in the oven for 3 ½ hours or until the meat is tender.
• Once done, remove from the oven and let it rest for about 30-45mins. With a large spoon remove as much fat that has settled to the top as you can.
• Place the short ribs on a platter and ladle over some of the rich broth on top. Garnish with parsley and it’s ready to serve. These go perfect with mashed potatoes.

Keyword beef recipes, dinner ideas, easy dinner, gourmet dinner recipe, short ribs