Melt-in-Your-Mouth Braised Short Ribs Recipe for Cozy Nights

My kitchen always comes alive when braised short ribs create magic on the stovetop.

Tender meat practically melts with rich, deep flavors that comfort the soul.

Slow-cooking techniques transform ordinary ingredients into extraordinary culinary experiences.

Complex seasonings dance through each succulent bite, promising incredible depth.

Weekend cooking becomes an adventure with this hearty recipe that demands patience and passion.

Robust ingredients mingle together, developing layers of incredible taste that will impress anyone sitting around your table.

You’ll want to savor every delectable morsel of these perfectly prepared short ribs.

Short Rib FAQs You Might Wonder About

• Why should I sear the short ribs before braising?

Searing creates a delicious caramelized crust that locks in flavor and adds depth to the overall taste of the dish. It also helps develop rich brown bits in the pot that contribute to a more complex sauce.

• Can I use a different type of wine for braising?

Red wine is recommended, but you can substitute with a dry white wine or beef broth if needed. The key is using a wine you would enjoy drinking, as it will concentrate its flavors during cooking.

• How do I know when the short ribs are perfectly cooked?

The meat is done when it’s extremely tender and easily falls apart when pierced with a fork. This typically takes 2.5 to 3 hours of slow braising in the oven. The meat should be so soft that it nearly melts in your mouth.

• Is it necessary to use fresh herbs like rosemary and thyme?

Fresh herbs provide the best flavor, but you can use dried herbs if fresh aren’t available. Just use about one-third the amount of dried herbs compared to fresh, as dried herbs have a more concentrated flavor.

Why Braised Short Ribs Taste Like a Weekend Treat

• Perfect for transforming ordinary dinners into restaurant-quality experiences with minimal chef skills required.
• Transforms tough meat cuts into meltingly tender, rich-flavored dishes through patient, low-temperature braising technique.
• Requires simple preparation steps and then lets the oven do most of the cooking work while you relax or handle other tasks.
• Delivers deeply satisfying meal that impresses family and guests with its complex flavors and tender meat texture, making it ideal for gatherings and special occasions.

What You Need to Make Short Ribs Melt-in-Your-Mouth

• Short Ribs: Prime cut of beef with rich marbling, perfect for slow braising and developing deep, tender flavor. Best when well-marbled and thick-cut from chuck or plate section.

• Onions, Carrots, Celery: Classic mirepoix that builds robust flavor base. Provides natural sweetness and helps create rich, complex sauce.
• Garlic: Adds deep, pungent undertone to the braising liquid. Fresh garlic cloves deliver the most intense flavor.

• Olive Oil: Essential for initial searing and creating golden crust on short ribs. Use extra virgin for best flavor.
• Red Wine: Helps deglaze pan and adds complex depth to braising liquid. Choose a dry, full-bodied wine like Cabernet or Merlot.
• Beef Broth: Creates rich, savory cooking liquid that tenderizes meat. Low-sodium version allows better control of overall saltiness.
• Worcestershire Sauce: Provides umami and tangy background note. Adds depth and complexity to sauce.
• Rosemary, Thyme, Bay Leaves: Herbal aromatics that infuse meat with traditional French-style flavor. Fresh herbs are more potent than dried.
• Salt and Pepper: Basic seasoning that enhances natural meat flavor. Kosher salt recommended for best distribution.
• Tomato Paste: Deepens color and adds concentrated tomato richness to braising liquid. Helps thicken sauce naturally.

Braising Short Ribs That Are Rich and Savory

Step 1: Prepare the Cooking Space

Preheat oven to 325°F. Position rack in the middle of the oven.

Step 2: Season the Meat

• Pat short ribs completely dry with paper towels
• Generously coat ribs with salt and black pepper

Step 3: Brown the Meat

Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs on each side until deep golden brown, creating a beautiful crust. This process takes about 2-3 minutes per side. Transfer browned ribs to a plate.

Step 4: Create Flavor Base

• Chopped onions
• Diced carrots
• Sliced celery

Sauté vegetables for 5-7 minutes until they become soft and start to caramelize.

Step 5: Build Aromatic Foundation

Stir in minced garlic and tomato paste. Cook for 1-2 minutes to release their intense flavors.

Step 6: Deglaze and Enhance

Pour red wine into the pot, scraping up all the delicious browned bits from the bottom. Allow liquid to simmer and reduce by half.

Step 7: Add Liquid and Herbs

• Beef broth
• Worcestershire sauce

• Rosemary sprigs
• Thyme leaves
• Bay leaves

Step 8: Combine and Braise

Return short ribs to the pot, ensuring they’re mostly covered by liquid. Cover with a tight-fitting lid.

Step 9: Slow Cook

Place covered pot in preheated oven. Braise for 2.5 to 3 hours until meat becomes incredibly tender and falls apart easily.

Step 10: Finish the Sauce

Remove ribs from pot. Skim excess fat from the surface. If desired, simmer sauce on stovetop to reduce and thicken.

Step 11: Serve and Enjoy

Plate short ribs with sauce. Accompany with mashed potatoes, creamy polenta, or crusty bread to soak up the rich sauce.

Tips to Nail Flavorful Braising Liquid

• Customize Cooking Liquid: Replace red wine with beef broth or grape juice for a non-alcoholic version that still delivers rich flavor complexity.
• Brown Meat Thoroughly: Take time to sear short ribs until deeply caramelized, creating a gorgeous dark crust that locks in incredible taste and develops complex flavor profiles.
• Control Sauce Consistency: If sauce seems too thin, whisk in a cornstarch slurry or reduce it on stovetop to achieve desired thickness without compromising deep, meaty flavors.
• Select Quality Meat: Choose well-marbled short ribs with good fat content, which guarantees tender, melt-in-your-mouth texture after long, slow braising process.
• Store and Reheat Strategically: Refrigerate braised short ribs in their sauce to enhance flavors; gently reheat covered in oven at low temperature to maintain moisture and tenderness.

Best Way to Store and Reheat Braised Short Ribs

• Store leftover short ribs in an airtight container within 2 hours of cooking. They'll stay fresh for 3-4 days in the refrigerator.
• Seal cooled ribs and sauce in freezer-safe containers or bags. These will maintain quality for up to 3 months when properly stored.
• Warm ribs in a covered baking dish at 325F for 20-25 minutes. Add a splash of broth to prevent drying out and maintain moisture.
• Place ribs in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals until thoroughly warmed, stirring between intervals.

What to Plate with Short Ribs

• Choose a bold Cabernet Sauvignon or Syrah that matches the rich, intense flavors of the braised short ribs. These wines complement the meat's deep, meaty profile and cut through the richness.
• Serve alongside garlic mashed potatoes or creamy polenta to soak up the delicious braising liquid. The smooth, buttery texture balances the hearty meat and provides a luxurious mouthfeel.
• Add a crisp green salad with a tangy vinaigrette to brighten the meal. The acidic dressing helps cut through the richness of the short ribs and provides a refreshing counterpoint to the heavy protein.
• Roasted root vegetables like parsnips or carrots work wonderfully with the dish. Their caramelized edges and subtle sweetness complement the deep, savory flavors of the braised meat.

Flavor Twists on Braised Short Ribs Worth Trying

• Slow Cooker Method: Replace Dutch oven with slow cooker. Brown ribs first, then transfer to slow cooker. Cook on low for 7-8 hours until meat is tender and falling off the bone.
• Gluten-Free Option: Use gluten-free tamari instead of Worcestershire sauce. Ensure all ingredients are certified gluten-free. Serve with cauliflower mash or zucchini noodles for a low-carb alternative.
• Lamb Substitution: Swap beef short ribs with lamb shoulder cuts. Adjust cooking time slightly. Mediterranean herbs like oregano and mint can complement lamb's flavor profile.
• Vegetarian Adaptation: Replace short ribs with large portobello mushrooms or seitan. Use vegetable broth instead of beef broth. Add extra umami with miso paste or soy sauce for depth of flavor.

Braised Short Ribs Recipe

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4.6 from 25 reviews

• Total Time: 3 hours 20 minutes
• Yield: 4 1x

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Description

Succulent braised short ribs melt with rich, deep flavors that transport palates to comfort heaven. Tender meat falls apart easily, promising a luxurious dining experience that satisfies you completely.

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Ingredients

Scale 1x2x3x

Meat:

• 4 beef short ribs

Vegetables:

• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced

Cooking Liquids and Seasonings:

• 1 tablespoon (15 milliliters) olive oil
• 2 tablespoons (30 milliliters) tomato paste
• 2 cups (480 milliliters) beef broth
• 1 ½ cups (360 milliliters) dry red wine
• 1 tablespoon (15 milliliters) Worcestershire sauce
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper, to taste

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Instructions

1. Prepare your culinary workspace by warming the oven to a gentle 325F (160C), creating the perfect environment for transforming tough meat into a meltingly tender dish.
2. Meticulously dry the short ribs, then generously season with salt and pepper, ensuring each piece is well-coated for maximum flavor development.
3. Select a heavy Dutch oven and heat olive oil over medium-high temperature, creating a scorching surface for searing the meat to develop a rich, caramelized exterior.
4. Carefully brown the ribs on all surfaces, rotating to achieve a deep golden crust that will infuse the final dish with complex flavors, approximately 2-3 minutes per side.
5. Remove the beautifully seared ribs and set aside, leaving behind the flavorful fond in the pot.
6. Introduce a medley of diced onions, carrots, and celery to the same pot, allowing the vegetables to soften and release their aromatic essence over 5-7 minutes.
7. Incorporate minced garlic and tomato paste, stirring vigorously to prevent burning and to develop a deep, rich base for the braising liquid.
8. Deglaze the pot with red wine, using a wooden spoon to scrape up the caramelized bits clinging to the bottom, creating a flavor-packed foundation for the sauce.
9. Enrich the liquid by adding beef broth, Worcestershire sauce, fragrant rosemary, thyme, and bay leaves, creating a complex and nuanced braising medium.
10. Nestle the seared short ribs back into the pot, ensuring they are nearly submerged in the aromatic liquid.
11. Seal the pot with a tight-fitting lid and transfer to the preheated oven, allowing the ribs to slowly braise and tenderize over 2.5 to 3 hours.
12. Once the meat reaches fork-tender perfection, carefully remove the ribs from the cooking liquid.
13. Skim excess fat from the surface of the sauce, optionally reducing it on the stovetop to achieve a more concentrated flavor and slightly thicker consistency.
14. Present the succulent short ribs alongside creamy mashed potatoes, smooth polenta, or crusty artisan bread to soak up the luxurious sauce.

Notes

• Ensure ribs are patted completely dry before seasoning to achieve a perfect golden-brown sear and develop deep, rich flavors.
• Use a heavy-bottomed Dutch oven or cast-iron pot for even heat distribution and superior caramelization during browning and braising.
• Select well-marbled short ribs with good fat content for maximum tenderness and rich, melt-in-your-mouth texture.
• Customize the dish by experimenting with different wine varieties like Cabernet Sauvignon or Merlot to enhance the sauce’s complexity and depth.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Dinner
• Method: Braising
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 245
• Sugar: 24 g
• Sodium: 123 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 0 g
• Protein: 6 g
• Cholesterol: 105 mg