Tender Oven Braised Beef Ribs (Printable)

Melt-in-your-mouth beef short ribs braised with red wine, herbs, and aromatic vegetables for a deeply flavorful comfort dish.

# What You'll Need:

→ Meat

01 - 4 lbs bone-in beef short ribs
02 - Salt and freshly ground black pepper, to taste

→ Vegetables & Aromatics

03 - 2 tbsp olive oil
04 - 1 large onion, chopped
05 - 2 carrots, chopped
06 - 2 celery stalks, chopped
07 - 4 garlic cloves, minced

→ Braising Liquid & Flavor

08 - 2 tbsp tomato paste
09 - 2 cups dry red wine
10 - 2 cups beef broth
11 - 2 sprigs fresh thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves

# Directions:

01 - Preheat oven to 325°F. Pat the beef short ribs thoroughly dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Sear the short ribs on all sides until a deep golden-brown crust forms, approximately 3 to 4 minutes per side. Transfer the seared ribs to a plate and set aside.
03 - Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables are softened and lightly caramelized, about 5 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - Stir in the tomato paste and cook for 1 minute to caramelize. Pour in the dry red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring to a boil and let the wine reduce by half, approximately 10 minutes.
05 - Return the seared short ribs to the pot along with any accumulated juices. Pour in the beef broth and add the thyme sprigs, rosemary sprigs, and bay leaves. The liquid should nearly cover the ribs. Bring to a gentle simmer on the stovetop.
06 - Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours 30 minutes to 3 hours, checking occasionally, until the meat is fork-tender and falling off the bone.
07 - Carefully remove the ribs and vegetables to a serving platter. Discard the thyme sprigs, rosemary sprigs, and bay leaves. Skim excess fat from the surface of the braising liquid. For a thicker, more concentrated sauce, reduce the liquid on the stovetop over medium-high heat until it reaches the desired consistency.
08 - Serve the braised short ribs hot, spooning the reduced sauce generously over the top. Pair with creamy mashed potatoes, polenta, or crusty bread to soak up the rich braising liquid.

# Expert Tips:

01 -
  • The low and slow braise transforms tough short ribs into the most tender, silky meat you will ever eat off a bone.
  • Red wine and tomato paste create a sauce so deep and rich that people will assume you spent all day tending a restaurant stove.
02 -
  • Do not rush the wine reduction step because boiling off the alcohol fully prevents the finished sauce from tasting harsh or sour.
  • Check the ribs at the two hour mark because every oven runs differently and you want tender, not disintegrating.
03 -
  • Let the seared ribs rest for a few minutes before returning them to the pot so the juices redistribute rather than leaking out during the braise.
  • Use a Dutch oven that fits the ribs snugly in a single layer for the most even cooking and the richest sauce concentration.

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