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
Scale
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
