Braised Beef Short Ribs are a cozy impressive but simple meal that you can dress up for a dinner party or date night or an indulgent Sunday dinner/family dinner. My kind of meal for slow Sundays. Super tender and braised in red wine and beef broth for a rich sauce. Great for a make ahead dinner too as they taste even better the next day. Simply make short ribs the day before, chill them overnight, and then reheat and serving them the next day. They’re fabulous over mashed potatoes, creamy polenta or buttered noodles. An impressive meal – and an easy one. It’s a truly delicious and easy dinner!
Braised Short Rib Recipe Ingredients
- BACON: Not only does the bacon add some tasty texture to the stew but it adds so much flavor to it too. If you prefer to skip the bacon no problem just make sure to add 1-2 tablespoons oil for browning the ribs and the veggies.
- FLOUR: This is for dredging the short ribs or sprinkling it over them to give them a nice coating before they are seared. This is optional but this thin, even coating of flour prevents the food from sticking to the pan and also promotes browning. It also serves as a buffer between the heat and meat so that it doesn’t dry out
- BEEF SHORT RIBS: Approx 2-3” inch pieces cut bone-in short ribs (which have more flavor than boneless short ribs). These ribs are chunky, with plenty of meat surrounding the bones and dense fat marbling throughout. This flavoursome fat and connective tissue means that beef short ribs need long, slow cooking in order to become tender. You will need approx 3 lbs or 8 pieces
- ONIONS, CARROTS & CELERY: The veggie classic combo for stew base.
- GARLIC: Adds really nice flavour to the stew – feel free to use as much or as little as you like.
- TOMATO PASTE: Adds richness to the stew
- WINE: Feel free to use any wine you enjoy drinking. I like to use a drier wine like Pinot Noir or a Cabernet Sauvignon works too. You can really braise your ribs in anything – so you can also use white wine, a blend of wines or even beer or you can simply use broth – chicken or beef.
- BEEF BROTH: I use low sodium beef broth to control amount of salt in dish. Along with the wine this is what the short ribs braise in.
- HERBS & SPICES: I use a blend of fresh thyme, fresh rosemary and dried bay leaves plus some salt and pepper. Simple but delicious combo.
- WORCESTERSHIRE SAUCE: It adds powerful umami flavor to any stew.
How to Make Braised Beef Short Ribs
You’ll find the full, step-by-step recipe instructions below — but here’s a brief overview of what you can expect when you make beef short ribs:
- Season the short ribs and dredge in flour.
- Cook bacon and remove with slotted spoon (Or skip the bacon and just heat up 2-3 tablespoons of oil)
- Brown the ribs in the bacon fat or oil, then set the ribs aside.
- Cook the mirepoix veggies in the same pot
- Stir in the tomato paste
- Pour in the wine and stock and deglaze
- Return the ribs to the pot.
- Simmer in the oven or stovetop until the short ribs are very fork tender, about 2-3 hours.
- Remove the ribs from braising liquid and simmer liquids stovetop until reduced into a rich sauce
- Serve hot with mashed potatoes or oven roasted potatoes, parpadelle, or creamy cooked polenta.
Tips For Braising Short Ribs
Follow these tips, and your short ribs will be perfect. You’ll get moist, flavorful and delicious short ribs every time:
- Sear the meat – doing so before braising is so important for building that rich flavor.
- Always deglaze the pot – to release all those brown bits at the bottom of pot that also adds much flavour
- Don’t add too much liquid – you want the meat to braise not boil
- Let the liquid simmer before putting it in the oven – so it can maintain a low simmer in the oven – its like getting a jump start
- Reduce the cooking liquids to create a richer thicker sauce or gravy after the beef ribs are finished cooking and are out of the pan. Feel free to strain the braising liquid and then reduce it over medium-high heat till it gets all glossy and syrupy. Straining is optional.
Braised Short Ribs Storage, Make Ahead & Freezing
- MAKE AHEAD: The good news is that braised short ribs can be a make-ahead meal. The beef is braised until it is fully cooked, and then cooled in the pan and refrigerated overnight, still in its liquid. The next day, all the solidified fat is scraped off from the top, and the pot is gently reheated over a low simmer. (Feel free to remove ribs from liquids once warm, then simmer liquids until reduced to your liking)
- STORAGE: Refrigerate leftover short ribs in an airtight container for up to 3 days.
- REHEATING: Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- FREEZING: Freeze braised short ribs in an airtight, freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What To Serve Short Ribs With
More Low And Slow Stews & Recipes Like This One That You Will Love:
