Name: Braised Beef Short Ribs Recipe: Rich and Tender
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Ingredients: 4 lbs bone-in beef short ribs; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 medium onion (diced); 2 carrots (diced); 2 celery stalks (diced); 4 cloves garlic (minced); 2 tbsp tomato paste; 1 cup dry red wine; 2 cups beef broth; 2 sprigs fresh thyme; 2 bay leaves; 1 tbsp balsamic vinegar; 1 tsp Worcestershire sauce; Optional: Fresh parsley (thyme); Suggested Pairings: Mashed potatoes (red wine)

Introduction

Table of Contents

Braised Beef Short Ribs are a classic main dish, perfect for family dinners, special occasions, or cozy gatherings. These tender, succulent ribs, slow-cooked in a rich, savory sauce, deliver a deep, comforting flavor in every bite. Presented in a white ceramic dish, garnished with fresh parsley or thyme, these Beef Short Ribs offer a vibrant, elegant aesthetic that elevates any table. This recipe provides a traditional version adaptable for dietary preferences, ideal for home cooks seeking a hands-off, crowd-pleasing dish that brings hearty sophistication to any occasion.

Ingredients

For the Braised Beef Short Ribs:

4 lbs bone-in beef short ribs (about 8 ribs)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine (e.g., Cabernet Sauvignon)
2 cups beef broth
2 sprigs fresh thyme (or 1 tsp dried thyme)
2 bay leaves
1 tbsp balsamic vinegar
1 tsp Worcestershire sauce

For Serving:

Optional: Fresh parsley or thyme, chopped
Suggested Accompaniments: Mashed potatoes, polenta, roasted vegetables
Suggested Pairings: Red wine, sparkling water
Suggested Aesthetic: Serve in a white ceramic dish
Suggested Equipment: Dutch oven or large oven-safe pot, tongs, knife, cutting board, measuring cups/spoons

Step-by-Step Process

Preheat Oven and Sear Ribs: Preheat oven to 325°F (165°C). Pat short ribs dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear ribs for 3–4 minutes per side until browned. Work in batches to avoid overcrowding. Transfer to a plate.
Cook Vegetables: In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened. Add garlic and tomato paste; cook for 1 minute until fragrant.
Prepare Braising Liquid: Add red wine, scraping up browned bits from the pot. Simmer for 2 minutes. Stir in beef broth, thyme, bay leaves, balsamic vinegar, and Worcestershire sauce. Taste the liquid and adjust with additional salt or vinegar for a balanced savory-tangy flavor.
Braise: Return ribs to the pot, nestling them in the liquid. Cover and transfer to the oven. Braise for 2.5–3 hours until the meat is fork-tender and falling off the bone.
Serve: Remove bay leaves and thyme sprigs. Transfer ribs to a white ceramic dish. Skim excess fat from the sauce and spoon over ribs. Garnish with fresh parsley or thyme. Serve hot with mashed potatoes, polenta, roasted vegetables, red wine, or sparkling water.

Tips for Better Braised Beef Short Ribs

Choose bone-in short ribs for richer flavor; boneless works but may be less juicy.
Taste the braising liquid before cooking to balance savory, tangy, and umami flavors; adjust with salt or vinegar.
Sear ribs well to lock in flavor and create a rich base for the sauce.
Braise low and slow for maximum tenderness; check at 2.5 hours to avoid overcooking.
Use a white ceramic dish for an elegant presentation, highlighting the glossy sauce and vibrant garnishes.
Make ahead: Prepare and refrigerate up to 2 days; reheat gently in the oven at 300°F.
For a thicker sauce, simmer on the stovetop after braising to reduce.
Enhance aesthetic: Present in a white ceramic dish with fresh parsley or thyme for a rich, inviting look.

Variations and Customization

Gluten-Free Braised Beef Short Ribs: Ensure broth and Worcestershire sauce are gluten-free.
Low-Sodium Braised Beef Short Ribs: Reduce salt to 1/2 tsp and use low-sodium broth and Worcestershire sauce.
Alcohol-Free Braised Beef Short Ribs: Replace wine with additional beef broth and 1 tbsp grape juice for depth.
Spicy Braised Beef Short Ribs: Add 1/2 tsp red pepper flakes or 1 minced chipotle pepper to the braising liquid.
Herb-Infused Braised Beef Short Ribs: Add 1 sprig of rosemary or 1 tsp fresh sage for extra aroma.
Asian-Inspired Braised Beef Short Ribs: Replace wine with 1/2 cup soy sauce and 1 tbsp hoisin; add 1 tsp grated ginger.
Mushroom Braised Beef Short Ribs: Add 1 cup sliced mushrooms with the vegetables for an earthy flavor.
Barbecue Braised Beef Short Ribs: Stir 1/4 cup barbecue sauce into the braising liquid for a smoky twist.

Storage and Serving Tips

Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently in a 300°F oven or stovetop with a splash of broth.
Freeze in freezer-safe containers for up to 3 months; thaw in the fridge and reheat slowly.
Serve hot for the best tender texture and rich flavor.
Use as a main dish with mashed potatoes or polenta for a complete meal.
Pair with red wine or sparkling water to complement the savory, robust flavor.
Presented in a white ceramic dish with vibrant garnishes for an elegant, inviting charm.

Nutritional Information

Based on 4 servings (without sides):

Calories: 480 kcal
Total Fat: 32g
Saturated Fat: 13g
Trans Fat: 0g
Cholesterol: 120mg
Sodium: 700mg
Total Carbohydrates: 8g
Dietary Fiber: 1g
Sugars: 4g
Protein: 36g
Vitamin A: 60% Daily Value
Vitamin C: 8% Daily Value
Calcium: 6% Daily Value
Iron: 20% Daily Value

Note: Values vary by beef cut and broth brand. Moderate in sodium; try the low-sodium variation. Pair with vegetables for balance.

Conclusion

This Braised Beef Short Ribs recipe offers a rich, tender main dish perfect for any occasion. It transforms simple ingredients into a comforting classic. Its slow-cooked depth and elegant presentation make it a favorite. The succulent beef and savory sauce delight every bite. It’s sure to be a cherished recipe, loved for its hearty, sophisticated appeal.