Braised Short Ribs

Braised Short Ribs is a old recipe that tastes amazing. The impact of the port and red wine on the slow cooked beef and vegetables is one to remember. This main dish recipe takes 3 hours but the result is well worth the wait. Also this can be made in advance and reheated when needed. Serve on a bed of fluffy rice for a delightful meal.

Braised short ribs are a classic, comforting dish with rich flavours and tender meat that nearly falls off the bone. This dish, favoured for its luxurious depth, is a staple in cold-weather cooking and works beautifully for both cosy family dinners and elegant gatherings.

The preparation of braised short ribs is a bit of an art, requiring quality ingredients and a slow cooking process to bring out its best. Short ribs, a cut from the beef’s rib section, have a substantial amount of connective tissue and fat, making them ideal for braising. The meat is first seared on all sides, locking in its natural flavours and creating a caramelised crust that will later enhance the dish’s rich sauce.

The flavour base for braising often starts with a mirepoix—aromatic vegetables like onions, carrots, and celery, sautéed until softened and fragrant. This mixture, combined with garlic and fresh herbs such as rosemary or thyme, adds complexity to the dish, infusing the meat as it slowly cooks. Liquids like red wine and beef broth are added to the pot, creating a sauce that will thicken and deepen in flavour as the ribs cook. Red wine, in particular, gives the dish a velvety richness, while the broth adds depth and keeps the meat moist.

Once everything is combined, the dish is covered and slowly braised in the oven or on the stovetop for several hours. This lengthy cooking process transforms the tough meat into succulent, fall-apart ribs that are perfectly flavoured by the sauce. When ready, braised short ribs are typically served over mashed potatoes or polenta, as the creamy textures pair beautifully with the hearty meat and sauce. The result is a mouth watering dish that celebrates bold, slow-cooked flavours.

Braised Short Ribs

Finger licking good. One of those recipes that bring the family running to the table. Serve with mash potatoes and green beans for the perfect result.

4.56 from 145 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: American

Keyword: Alcohol, Beef, Braised, Short Ribs, Stock, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours 10 minutes minutes

Total Time: 3 hours hours 20 minutes minutes

Servings: 8 servings

Calories: 779kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 3 tbsp olive oil
• 6 lbs short ribs
• 2 large carrots diced
• 2 stalks celery diced
• 2 medium onions diced
• 1 tbsp tomato paste
• 3 tbsp all-purpose flour
• 1/2 cup port wine
• 4 cups Cabernet Sauvignon
• 1 head garlic peeled and seperated
• 4 cups beef stock
• 2 sprigs parsley chopped
• 10 sprigs parsley
• 8 sprigs thyme
• 2 bay leaves
• kosher salt
• ground pepper

Instructions

• Pre-heat oven to 375 degrees. Tie short ribs together with kitchen string, then salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and add carrots, celery, and onions to pan and cook to a golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes.
  3 tbsp olive oil, 6 lbs short ribs, 2 large carrots, 2 stalks celery, 2 medium onions, 1 tbsp tomato paste, 3 tbsp all-purpose flour, kosher salt, ground pepper, 4 cups beef stock
• Return short ribs to the pot, and deglaze with port and red wine. Cook until liquid is reduced by two-thirds. Bunch rosemary, parsley thyme, and bay leaves together and tie the bundle with kitchen string. Add garlic, the tied herbs, and stock. Bring to a boil, cover, and transfer to oven for 3 hours, until meat is fork-tender.
  1/2 cup port wine, 4 cups Cabernet Sauvignon, 1 head garlic, 10 sprigs parsley, 8 sprigs thyme, 2 bay leaves
• Transfer short ribs to a platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens. Adjust seasoning, spoon sauce over short ribs, and serve.
  2 sprigs parsley

Notes

Finger licking good. One of those recipes that bring the family running to the table. Serve with mash potatoes and green beans for the perfect result.

Nutrition

Calories: 779kcal | Carbohydrates: 10g | Protein: 66g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 201mg | Sodium: 792mg | Potassium: 1265mg | Fiber: 0.3g | Sugar: 2g