Classic Braised Beef Short Ribs
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 40 mins
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Servings
4 servings
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Calories
682 kcal
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Course
Main Course
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Cuisine
American
Classic Braised Beef Short Ribs
Description
This recipe for Classic Braised Beef Short Ribs begins by seasoning four pounds of ribs and searing them in olive oil to develop a caramelized surface. Onions and garlic soften in the same pot, building a flavor base. Liquids including beef broth, optional red wine, and Worcestershire sauce create a braising liquid that gently cooks the ribs over about two and a half hours in the oven. A sprig of fresh rosemary adds herbal aroma during cooking.
The resulting ribs are fork-tender with a rich, savory sauce, suitable as a main dish with sides like mashed potatoes or roasted vegetables. Retaining the lid during braising prevents liquid loss and keeps the meat moist. Removing the rosemary before serving avoids overpowering the flavor. Optional substitutions include using broth only instead of wine, or preparing on the stovetop or slow cooker.
When fresh onion and garlic aren’t available, powders can be added after searing to maintain flavor. An oven-safe pot is recommended, but the slow simmer can also be done on the stovetop covered. Leftovers reheat well for meals later in the week.
Ingredients
- 4 pounds beef short ribs about 8 ribs, boneless or bone-in
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1/2 cup onion or 1 teaspoon onion powder, white, diced
- 3 cloves garlic or 1 teaspoon garlic powder, minced
- 1 cup beef broth
- 1 cup red wine (optional)
- 1/4 cup Worcestershire sauce
- 1 prig rosemary fresh
Instructions
- Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.
- Heat a heavy, oven-safe pot (with lid, for later use) over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside.
- Add in onion and saute 3 to 5 minutes, until softened. Add in garlic and saute 1 minute more.
- Pour in beef broth, red wine (if using) and Worcestershire sauce. Bring to a simmer. Return short ribs to pan. Place a rosemary sprig on top.
- Cover with lid and transfer to preheated oven to braise for about 2.5 hours, until meat is tender and easily shredded with a fork. Be sure the lid is sitting properly to avoid having your liquids evaporate through steam escaping the pot.
- Discard rosemary and serve hot with additional salt and pepper, to taste.
Notes
- If fresh onion and garlic are unavailable, add onion and garlic powders after searing for similar flavor.
- Use an oven-safe pot for braising or simmer covered on the stovetop for 2.5 hours if no oven pot is available.
- Omit red wine and replace with an additional cup of beef broth if preferred or to avoid alcohol.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Serving | 2ribs | |
| Calories | 682kcal | 34% |
| Carbohydrates | 3g | 1% |
| Protein | 63g | 126% |
| Fat | 44g | 68% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 195mg | 65% |
| Sodium | 813mg | 34% |
| Potassium | 1302mg | 28% |
| Sugar | 1g | 2% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 7.8mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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