Braised Short Ribs Recipe

Looking for a classic preparation that brings out the best in this cut? Braised Short Ribs create rich flavor and a luxurious sauce that pairs perfectly with mashed potatoes.

The Essentials

• 8 Best Beef Short Ribs
• 3 tablespoons olive oil
• 1 yellow onion, diced
• 3 carrots, chopped
• Salt and pepper, to taste
• 1/4 cup all-purpose flour
• 1 cup dry red wine
• 2 1/2 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Pan to Plate Instructions

1. Preheat the oven to 350°F.
2. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the diced onion and chopped carrots and cook for several minutes until softened. Remove the vegetables and set aside.
3. Season the short ribs with salt and pepper, then lightly coat them with flour.
4. Add 2 tablespoons of olive oil to the pot and increase the heat to high. Sear the ribs on all sides until browned, about 45 seconds per side, then remove and set aside.
5. Pour the red wine into the pot to deglaze, scraping up the browned bits from the bottom. Bring the wine to a boil and cook for about 2 minutes.
6. Add the beef broth, salt, and freshly ground black pepper, then stir in the tomato paste until combined.
7. Return the short ribs and vegetables to the pot. Add the whole sprigs of thyme and rosemary.
8. Cover the pot and place it in the oven. Cook for 2 hours at 350°F, then reduce the temperature to 325°F and cook an additional 30–45 minutes, until the ribs are very tender and nearly falling off the bone.
9. Remove the pot from the oven and allow the ribs to rest for 20 minutes with the lid on. Skim excess fat from the surface of the sauce.
10. Serve the short ribs over mashed potatoes with a spoonful of rich gravy from the pot.

Click here to download our printable recipe.