Braised Short Ribs
This easy braised short ribs recipe makes short ribs fork-tender in a rich sauce with carrots and onions. It's low-effort for a weeknight, but impressive enough for any special occasion.
Servings: 6 servings
Calories: 538kcal
Ingredients
- 4 pounds beef short ribs
- 1 Tablespoon olive oil
- 4 cups low sodium beef broth
- 2 cups red wine
- ¼ cup tomato paste
- 6 large carrots chopped
- 1 large sweet onion chopped
- 5 garlic cloves
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
- 1 teaspoon dried oregano
- 1 bunch fresh herbs thyme and rosemary (a few sprigs each)
Instructions
- Preheat the oven to 300ºF. Season all sides of the beef short ribs with 1 teaspoon salt, 1 teaspoon black pepper, and oregano. Set aside.
- Add the olive oil over medium-high heat to an oven-safe 5-quarter or larger pot. Add the short ribs and brown on each side, about 5-7 minutes. Each side should be nicely browned—this is key for flavor. (Depending on your pot size, you may need to do this in batches). Remove and set aside on a plate.
- Reduce the heat to medium. Add the onion, carrots and garlic. Cook for 5 minutes. Stir in the tomato paste and cook for 1 minute.
- Stir in the beef broth, red wine, and remaining salt and black pepper. Add the beef short ribs back into the pot, arranging them so they are submerged as best you can. Top with the fresh herbs.
- Cover with the lid and transfer to the oven for 3 hours, or until the meat can be easily pulled apart with forks. (See recipe notes for other cooking methods).
- Carefully remove from the oven. Spoon 1-2 cups of the liquid into a small sauce pan. Bring to a simmer over medium heat to reduce/thicken, about 8-10 minutes. (You can skip this, flavor will be the same but just a thinner sauce—still tastes wonderful!) Add beef short ribs to a plate or shallow bowl and spoon over sauce paired with mashed potatoes or polenta.
- Leftovers stay fresh covered in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: The beef short ribs can be frozen for up to 3 months. Allow it to cool completely before placing in an air-tight container. Thaw overnight in the refrigerator. Reheat on the stove over medium-low heat or in a slow cooker on low.
- Beef Short Ribs: You need 4 pounds of boneless short ribs (6-7 pounds of bone in) or chuck roast.
- No Alcohol: If you don't have red wine or simply don't want to use it, use an additional 2 cups of beef broth.
- Optional Cooking Methods: You can use the oven (3-4 hours at 300ºF), stove (low simmer for 2-3 hours), pressure cooker (high for 1 hour), or slow cooker (low for 8 hours or high for 4-5 hours).
Nutrition
Calories: 538kcal | Carbohydrates: 15g | Protein: 47g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 130mg | Sodium: 1164mg | Potassium: 1661mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13006IU | Vitamin C: 22mg | Calcium: 83mg | Iron: 7mg
