Discover the Ultimate Savory Braised Short Ribs Recipe

Perfect for Any Occasion – Tender, Flavorful, and Comforting

Description

This Savory Braised Short Ribs recipe is the epitome of comfort food — rich, melt-in-your-mouth beef simmered slowly in a savory, aromatic sauce. The meat becomes incredibly tender as it braises in red wine, beef broth, and a blend of herbs and vegetables. Whether served over mashed potatoes, polenta, or buttered noodles, this dish feels like a warm hug on a plate — ideal for special dinners, holidays, or cozy nights in.

Ingredients For Discover the Ultimate Savory Braised Short Ribs Recipe

Serves 6

3 lbs (1.4 kg) bone-in beef short ribs
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
1 large onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tbsp tomato paste
2 cups (480 ml) red wine (Cabernet Sauvignon or Merlot)
2 cups (480 ml) beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 tbsp balsamic vinegar (optional, for added depth)
Fresh parsley, chopped (for garnish)

Instructions

Preheat the oven:
Set to 325°F (160°C).
Season and sear the ribs:
Pat the ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned (about 2–3 minutes per side). Remove and set aside.
Sauté the vegetables:
In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in garlic and tomato paste; cook another minute until fragrant.
Deglaze the pan:
Pour in the red wine, scraping the bottom to release any browned bits. Let simmer for 5 minutes to reduce slightly.
Add remaining ingredients:
Return ribs to the pot. Add beef broth, thyme, rosemary, bay leaves, and balsamic vinegar. Liquid should nearly cover the ribs.
Braise:
Cover with a lid and transfer to the preheated oven. Cook for 2½–3 hours, or until the ribs are fork-tender and the sauce is rich.
Finish and serve:
Remove herbs and bay leaves. Skim off excess fat if needed. Garnish with chopped parsley and serve hot with mashed potatoes, rice, or polenta.

Notes

For a thicker sauce, remove the ribs after cooking and simmer the sauce uncovered on the stovetop for 10–15 minutes.
Substitute red wine with extra beef broth if you prefer an alcohol-free version.
This dish tastes even better the next day — perfect for make-ahead meals.

Tips

Searing is key: Don’t skip browning the ribs — it builds deep flavor.
Low and slow: Braising at a lower temperature for a longer time ensures tender, fall-off-the-bone meat.
Use meaty ribs: Choose well-marbled short ribs for the juiciest results.
Pairing: Serve with mashed potatoes, creamy polenta, or crusty bread to soak up the sauce.

Servings

Yield: 6 servings
Serving Size: ~1 rib with sauce and vegetables

Nutritional Information (per serving, approximate)

Calories: 520
Protein: 35g
Fat: 35g
Saturated Fat: 12g
Carbohydrates: 12g
Fiber: 2g
Sugar: 4g
Sodium: 480mg
Cholesterol: 130mg

Health Benefits

High in protein for muscle repair and strength.
Rich in collagen from slow-cooked beef, which supports joint and skin health.
Iron and zinc boost from beef help energy levels and immune function.
Vegetable base adds fiber, vitamins, and antioxidants to balance the richness.

Q & A

Q1: Can I make this in a slow cooker?
Yes! Sear the ribs first, then transfer everything to a slow cooker. Cook on LOW for 8 hours or until tender.

Q2: What wine is best for braising?
Choose a dry red wine like Cabernet Sauvignon, Merlot, or Shiraz. Avoid sweet wines.

Q3: Can I freeze leftovers?
Absolutely. Cool completely and freeze in airtight containers for up to 3 months. Reheat gently on the stove or in the oven.

Q4: How do I make it less fatty?
Trim visible fat before cooking, and after braising, let the dish cool slightly to skim off excess fat from the surface.

Q5: What sides pair best?
Mashed potatoes, roasted root vegetables, buttered noodles, or even creamy risotto complement the flavors beautifully.