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Braised Short Ribs: The Perfect Meal for a Special Occasion
If you’re looking for the ultimate comfort food that’s rich, flavorful, and impressively bone tender, look no further than these oven-baked braised short ribs. Perfect for a special occasion or a cozy evening, this easy recipe will make you look like a pro in the kitchen. Using a simple cooking method that transforms tough cuts of beef into a melt-in-your-mouth masterpiece, you’ll want to savor every bite!
When it comes to hearty meals that warm the soul, few dishes can compete with braised short ribs. The melt-in-your-mouth tenderness, paired with a rich, aromatic sauce, is nothing short of magical. It’s the perfect dish to serve when you’re looking to impress or when you simply want to indulge in some serious comfort food. Whether you’re hosting a dinner party or planning a cozy evening in, this braised short ribs recipe will be your go-to.
Table of Contents
Ingredient Breakdown
Understanding your ingredients is essential for getting the best results in this recipe:
- Short Ribs: For maximum flavor and tenderness, bone-in beef short ribs are ideal. However, boneless short ribs can be used if you prefer. Either way, the meat becomes beautifully succulent when cooked slowly.
- Kosher Salt & Black Pepper: Diamond Crystal kosher salt (use half if you have Morton’s, as it is twice as salty) and freshly ground black pepper bring out the natural flavors of the meat.
- Mirepoix (Onion, Carrot, Celery): A classic flavor base in French cuisine, this diced vegetable trio creates a rich, aromatic foundation.
- Tomato Paste: Adds depth and umami. Pincage is the process of cooking out tomato paste until it darkens and caramelizes, boosting flavor.
- Red Wine: A good dry red wine, like cabernet sauvignon or merlot, deglazes the pot and adds complexity to the sauce. (Don’t worry about using an expensive wine; a mid-tier bottle works perfectly.)
- Fresh Herbs: A bouquet garni is a bundle of thyme and rosemary tied with twine, making it easy to remove before serving.
- Chicken Stock: Store-bought chicken stock is typically higher quality than beef stock, but homemade stock yields the best results. If you only have store-bought, opt for chicken.
Oven Braised Short Ribs Video Tutorial:
Instructions
Preheat and Season
Preheat your oven to 300°F. Pat the short ribs dry with a paper towel—drying the beef rib meat helps with browning. Season liberally with kosher salt and black pepper.
Sear the Short Ribs
Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on each side until golden brown (about 3-4 minutes per side). This step locks in flavor. Transfer the browned ribs to a large baking dish or baking sheet.
Sweat the Mirepoix
Lower the heat to medium and add diced onion, carrot, and celery to the pot. Cook for about 10 minutes, stirring occasionally, until the vegetables soften and release their sweetness.
Add Tomato Paste (Pincage)
Stir in the tomato paste and cook for about 5 minutes, until the red color darkens. This caramelization (known as pincage) enhances the sauce’s depth.
Deglaze with Red Wine
Pour in the red wine and scrape up the browned bits from the bottom of the pan. Reduce by half to concentrate the flavor.
Braise the Short Ribs
Add the seared short ribs back to the pot. Place the bouquet garni on top, and pour in chicken stock until the ribs are 2/3 submerged. Bring the mixture to a boil, cover with a lid, and transfer to the oven.
Oven-Baked Perfection
Braise for at least 3 hours at 275°F to 300°F. The lower temperature results in bone tender short ribs, but you can go up to 350°F if short on time. Just be sure to bring everything to a boil before placing it in the oven.
Strain and Degrease the Sauce
Remove the short ribs from the pot and set them aside. Strain the sauce into a small bowl, skim off excess fat, and simmer until thickened. A lot of fat will render out, so be sure to degrease the sauce.
Serve and Enjoy
Plate the short ribs over creamy mashed potatoes, polenta, or buttered noodles, and generously ladle the sauce over the top.
What Is Braising?
Braising is a classic cooking method where food is partially submerged in a cooking liquid, such as beef stock or red wine, and cooked low and slow until tender. This technique is perfect for tough cuts of beef, like short ribs, because the slow cooking at 275°F to 300°F melts the collagen into gelatin, making the meat fall-apart delicious. The secret to braising success is patience, as a lower temperature produces the best results.
Pro Tips for Oven Braised Short Ribs
- Use a Dutch Oven: A large Dutch oven distributes heat evenly and retains moisture, perfect for this slow cooker-like process.
- Deglazing and Reducing: Scraping up those browned bits from the bottom of the pan adds deep flavor to the cooking liquid.
- Skim the Fat: Short ribs release a significant amount of fat, so don’t skip this step to ensure a silky, rich sauce.
- Stock Quality: When grocery shopping, remember that homemade stock is king. However, store-bought chicken stock is a great alternative to beef stock if needed.
Frequently Asked Questions
Can I Make Short Ribs in an Instant Pot?
Yes! Use the sauté function to sear the ribs and vegetables, then braise on high pressure for about 45 minutes.
How to Store and Reheat Oven Braised Short Ribs
Store leftover braised beef short ribs in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Can I Freeze It?
Yes, freeze the ribs in their sauce in an airtight container for up to 3 months.
Make this short ribs recipe, and let me know how it turns out! It’s the perfect comfort food for any time of year and a true showstopper for steak nights or family gatherings. Enjoy, and don’t forget to share your photos!
Looking for More Cozy Recipes? Give These A Try:
- Pot Roast: The Most Tender Braised Chuck Roast Recipe
- Creamy Garlic and Herb Mashed Potatoes
- The Best Homemade 4-Cheese Baked Macaroni and Cheese
- Honey-Brown Butter Mashed Sweet Potatoes
Fall-Off-the-Bone Oven Braised Beef Short Ribs
- Total Time: 3 hours and 15 minutes
- Yield: 4 servings 1x
Description
Learn how to make tender, oven-baked braised short ribs with this easy recipe, perfect for special occasions or cozy comfort food nights.
Ingredients
2 lbs bone-in short ribs
2 1/2 teaspoons kosher salt, Diamond Crystal (use half the amount of salt if using Mortons brand)
ground black pepper
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 tablespoons tomato paste
1 cup dry red wine, cabernet or merlot
3 thyme sprigs
3 rosemary sprigs
3 cups chicken stock (or homemade beef stock)
Instructions
- Preheat Your Oven: Start by preheating your oven to 300°F. This low, slow cooking temperature is key to achieving that fork-tender, fall-off-the-bone texture.
- Season and Sear the Short Ribs: Pat the short ribs dry with paper towels. Generously season all sides with kosher salt and ground black pepper. In a large Dutch oven, sear the short ribs over medium-high heat until each side is beautifully caramelized. This step develops a deep, rich flavor base. Once browned, set the short ribs aside.
- Sweat the Mirepoix: Lower the heat slightly and add the diced onion, carrot, and celery to the pot. Cook the vegetables for about 10 minutes, stirring occasionally, until they soften and release their natural sweetness.
- Cook the Tomato Paste: Add the tomato paste and continue to cook for about 5 minutes, until its vibrant red hue turns a deeper, richer color. This caramelization intensifies the paste’s flavor, adding depth to the sauce.
- Deglaze with Red Wine: Pour in the dry red wine to deglaze the pot, scraping up any flavorful browned bits from the bottom. Let the wine reduce by half—this will concentrate the flavor of the sauce.
- Add Short Ribs, Herbs, and Stock: Return the short ribs to the pot, nestling them into the aromatic mirepoix. Add the fresh thyme and rosemary sprigs, then pour in enough chicken stock to cover the ribs about two-thirds of the way. Bring the mixture to a boil.
- Braise Low and Slow: Cover the Dutch oven with a lid and place it in the preheated oven. Let the short ribs braise for at least three hours, or until the meat is incredibly tender and almost falling off the bone.
- Finish the Sauce: Once the short ribs are cooked, remove them from the pot and set aside. Strain the sauce through a fine-mesh sieve, discarding the solids. Skim off any excess fat from the surface, then boil the sauce until it thickens to your liking. Season with additional salt and pepper if necessary.
- Serve: Plate the braised short ribs and generously spoon the thickened sauce over the top. These short ribs are delightful over a bed of creamy mashed potatoes, polenta, or even buttered noodles.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
Hi!!! To feed 8 individuals, do I double the entire recipe?
Hi! Please respond regarding doubling the recipe.
Hi Ron! Yes! You can double almost all of the ingredients, however use just enough chicken stock to cover the short ribs 2/3rds of the way, and you can keep the original amount of thyme & rosemary.