Braised Short Ribs
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
4 hrs 10 mins
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Total Time
4 hrs 20 mins
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Servings
4
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Calories
254 kcal
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Course
Main Course
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Cuisine
French
Braised Short Ribs
Description
This recipe begins by generously salting beef short ribs and browning them in olive oil to develop flavor and color. Aromatics including chopped onion, carrots, celery, and garlic are then sautéed in the same pot until softened. The ribs are returned to the pot and submerged in a mixture of red wine and beef broth, along with fresh thyme bundles for fragrant herb notes. The pot is covered and placed in a 350°F oven for about 4 hours to slowly break down the tough connective tissues in the meat, yielding tender ribs.
When done, the ribs can be removed leaving the vegetables in the braising liquid, which can be strained depending on preference. The meat is served warm, often over creamy mashed potatoes, with some of the reduced cooking juices spooned over. The slow braise ensures a rich, savory flavor with a balance provided by wine acidity and herb aromatics.
The recipe notes that if made ahead, meat and juices can be refrigerated separately overnight. Fat that solidifies on the surface of the cooking liquid can be skimmed off before reheating and recombining with the meat for a cleaner finish. This step helps reduce greasiness while maintaining flavor.
Ingredients
- 8 beef short ribs
- salt
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 carrot sliced
- 2 celery sliced, stalks
- 1 clove garlic
- 3 cups red wine
- 2 cups beef broth low-sodium
- 3 bundles thyme fresh
Instructions
- Preheat oven to 350 degrees F.
- Pat short ribs dry with a paper towel and liberally salt the meat.
- Heat 2 tablespoons olive oil in a large oven-safe pot. Once it is hot begin browning the meat, in batches if necessary, about 2 minutes per side.
- When the meat has been browned put it aside.
- Add onion to the pot. When onions begin to soften, add carrots, celery, and garlic, cooking until all veggies have softened.
- Place the short ribs into the vegetable mixture. Add wine and broth to the pot so the meat is covered by liquid. Place thyme bundles on top of the meat.
- Cover tightly and place in the oven for 4 hours.
- After cooking has finished, the meat should easily pull apart with a fork. Remove the thyme bundles. The vegetables can be strained out of the juices and discarded or served with the juices.
- Serve warm with cooking liquid over mashed potatoes and a sprig of thyme.
Notes
- If preparing ahead, refrigerate meat and cooking juices separately overnight.
- Skim hardened fat off the juices before reheating to reduce greasiness.
- Serve the ribs with cooking liquid poured over mashed potatoes for a classic presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 267mg | 11% |
| Potassium | 658mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5209IU | 104% |
| Vitamin C | 5mg | 6% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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