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Braised Short Ribs
5 from 50 votes

Braised Short Ribs

Braised short ribs are coated in seasoned flour, seared for a caramelized crust, then slowly cooked with aromatics, tomato paste, garlic, red wine, and beef broth until fork-tender. Fresh thyme and rosemary infuse herbal depth, and the resulting rich meat pairs well garnished with chopped parsley. The dish yields tender meat falling off the bone with a deeply flavored braising liquid.

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 6 people
Calories: 1103 kcal
Course: Main Course, Dinner

Ingredients

  • 8 beef short ribs about 4 pounds
  • ½ cup all-purpose flour 62.5 g
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper ground
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion chopped (about 1 ½ cups
  • 2 large carrot cut into 1-inch pieces (about 1 ½ cups
  • 2 ribs celery diced (about ½ cup
  • 1 tablespoon tomato paste
  • 2 tablespoons garlic minced
  • 2 cups dry red wine like Cabernet Sauvignon or Pinot Noir
  • 2 cups beef broth
  • 2 prigs thyme fresh
  • 2 prigs rosemary fresh
  • parsley chopped for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 350°F.
  2. In a shallow bowl, combine flour, salt and pepper. Working one at a time, dredge each short rib in the flour mixture. Shake off the excess and set aside.
  3. To a large, oven-safe skillet over medium-high heat, add oil. Once hot, sear the ribs on each side, working in batches to avoid overcrowding. Set aside.
  4. Reduce heat to medium. Add onions, carrots, and celery. Cook until softened (3-5 minutes). Add tomato paste and garlic. Cook for 1 more minute.
  5. Pour in the red wine, scraping the bottom of the pot to release any browned bits stuck to the pan.
  6. Pour in the beef broth and bring the mixture to a simmer.
  7. Place the seared short ribs back into the skillet, ensuring they are partially submerged in the liquid. Add thyme and rosemary.
  8. Cover the skillet with aluminum foil and transfer it to the preheated oven. Allow the short ribs to braise for 2 ½ to 3 hours*, or until the meat is fork-tender and starting to fall off the bone.
  9. Serve the beef ribs over mashed potatoes, and drizzle with the sauce from the pan. Garnish with parsley. Enjoy!

Notes

  • Using aluminum foil instead of a tight-fitting lid may require adding 10-15 minutes to cooking time for full tenderness.

Nutrition Information

Serving 1portion Calories 1103kcal (55%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 1103

% Daily Value*

Serving 1portion
Calories 1103kcal 55%

* Percent Daily Values are based on a 2,000 calorie diet.