This recipe for Braised Beef Short Ribs results in tender, juicy meat that falls off the bone, bursting with delicious, savory flavors. Discover how simple it is to create a gourmet meal that impresses everyone.
The Art of Braising Beef Short Ribs
Braising is a cooking method that browns meat and then simmers it in a flavorful liquid until it becomes tender and succulent. When it comes to beef short ribs, braising is the perfect technique to transform this tough cut of meat into a melt-in-your-mouth delicacy.

Selecting the Perfect Ribs for Braised Beef Short Ribs
When choosing beef short ribs for braising, look for well-marbled, bone-in cuts. The marbling ensures that the meat will become tender and juicy during the braising process, and the bone adds flavor to the cooking liquid. Opt for meaty, well-trimmed ribs for the best results.
Seasoning and Searing Braised Beef Short Ribs
Season the short ribs by generously sprinkling them with salt and pepper. Then, sear them on all sides to add depth and complexity to the dish. Searing creates a flavorful crust and helps lock in the juices, keeping the meat moist during braising.

Braising Beef Short Ribs
Braise the short ribs to tender perfection in a covered Dutch oven. After browning the ribs, deglaze the pan with the beef stock. Then, add red wine, tomato paste, and the cornstarch mixture to the liquid to create a luscious braising liquid. Finally, add the aromatics: onions, carrots, celery, garlic, fresh thyme and rosemary.
Cover the pot and let the ribs cook low and slow in the oven until they are fork-tender, typically around three hours. Be sure to monitor the ribs as they cook and add more broth if they start to dry out.


Serving Braised Beef Ribs
Serve the short ribs atop a bed of creamy mashed potatoes, buttery polenta, or al dente pasta, and drizzle with the reduced braising liquid for an extra burst of flavor. Garnish with fresh herbs and enjoy a meal that is sure to impress.

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Braised Beef Short Ribs
Equipment
- large Dutch oven
Ingredients
- 4 pounds bone-in beef short ribs
- salt and pepper
- 1 tablespoon olive oil
- 5 cups beef stock (plus extra) (may substitute chicken stock)
- ¼ cup tomato paste
- 1 ¼ cups dry red wine
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 large onion, roughly chopped
- 5 carrots, peeled and cut into thirds
- 4 ribs celery, cut into 1/2-inch pieces
- 3 cloves garlic
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Preheat the oven to 350 degrees F.
- Add the olive oil to a large Dutch oven and heat over medium heat. Sprinkle the short ribs (on all sides) with salt and pepper and add them to the pan, browning them on all sides. Be careful not to overcrowd the pan. Move browned ribs to a platter.
- Deglaze the pan with the beef stock to remove any stuck-on pieces from the bottom of the pan.
- Whisk in the tomato paste and wine. Mix the cornstarch and water until smooth and add it to the pan. Stir to mix.
- Then, place all the browned ribs in the Dutch oven.
- Add the onion, carrots, celery, and garlic.
- Add the bay leaves, thyme, and rosemary. Cover with the lid and bake for 3 hours, stirring twice during baking. Add extra stock if needed. Season with salt and pepper to taste.
Notes
Use English Cut Short Ribs
Beef short ribs are most commonly cut in English style or flanken style. English style is cut parallel to one long bone, and the meat runs nearly the length of it. Flanken-style short ribs are cut across the ribs and have several short bones. For this recipe, use English-style short ribs. Make sure there is ample lean meat around the bones for each rib.Beef Stock Substitution
Substitute any of the following for beef stock:- Beef broth
- Chicken stock or broth