Braised Beef Short Ribs Recipe

5 from 1 vote

Braised Beef Short Ribs Recipe

Our braised beef short ribs are perfect for special occasions and cozy Sunday dinners. They're simmered in red wine, carrots, onion, and garlic, then served over creamy mashed potatoes. This slow cooking method ensures guarantees you'll get fall-off-the-bone tender beef ribs.

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course

Cuisine: Comfort Food

Servings:

Calories: 702kcal

Author: Krysten Wilkes & Marrekus Wilkes

Equipment

Dutch oven
Fine mesh strainer
Tongs
Wooden spoon or spatula

Ingredients

4-6 bone-in short ribs
Kosher salt to taste
black pepper to taste
2 tablespoons neutral oil
4 tablespoons unsalted butter divided
1 white onion roughly chopped
3 small carrots roughly chopped
3 cloves garlic sliced
2 tablespoons tomato paste
3 cups dry red wine divided
3 sprigs thyme
3 sprigs rosemary
3 teaspoons beef bouillon i.e. Better Than Bouillon
4 cups water

Instructions

Pat short ribs dry and season with salt and black pepper.
Heat oil in a dutch oven over medium high heat. Sear short ribs in hot oil on all sides until browned, about 3-4 minutes per side. Remove short ribs from the pot and set aside.
Add onions, carrots, garlic, and 2 tablespoons of butter and sauté for 3 minutes, or until onions start to soften and garlic becomes fragrant.
Add in tomato paste and cook for 2-3 minutes, stirring consistently to prevent burning.
Pour in a splash of red wine and deglaze the pot using a wooden spoon or spatula to scape up the browned bits from the bottom. Add the remaining red wine and simmer until reduced by half, about 5 minutes.
Stir in Better Than Bouillon beef base. Then, carefully place short ribs, thyme, and rosemary in the pot.
Pour in water, rearranging some of the short ribs if necessary, so that all of the pieces are submerged. Cover pot with a lid and summer for 2 to 3 hours, or until meat is tender.
Once short ribs are tender, carefully remove them from the pot and set aside.
Then, use a strainer to separate the braising liquid from the carrots, onions, and herbs. Reserve the liquid and set the vegetables aside.
Add the strained braising liquid back to the pot and reduce by half, or until it's thickened some, and coats the back of a spoon.
Add in the remaining 2 tablespoons butter and stir until a smooth and glossy sauce develops.
Plate short ribs with the carrot and onion mixture, and drizzle red wine sauce on top. Serve with mashed potatoes, rice, or your favorite side dishes, and enjoy.

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