Classic Braised Bone-In Short Ribs Recipe: Tender and Flavorful
These Braised Bone-In Short Ribs are slow-cooked to tender perfection in a savory red wine sauce, making them the ultimate comfort food.
These Classic Braised Bone-In Short Ribs are the perfect comfort food, slow-cooked to tender perfection in a rich, savory sauce. The bone-in ribs are seared to develop a flavorful crust, then braised low and slow with aromatic vegetables, red wine, and beef broth. The result is fall-off-the-bone meat that’s infused with deep, savory flavors, ideal for a cozy dinner or special occasion. Serve these braised short ribs over creamy mashed potatoes or polenta for a meal that’s guaranteed to impress.
Why You'll Love It!
Fall-Off-The-Bone Tender: The slow braising process ensures the meat is incredibly tender.
Rich and Savory Sauce: The red wine and beef broth combine to create a deeply flavorful sauce that complements the meat.
Perfect for Entertaining: This dish is impressive yet easy to prepare, making it ideal for dinner parties or special occasions.
Make-Ahead Friendly: The flavors deepen with time, so it’s even better when made a day ahead.
Tips & Tricks
Use Bone-In Ribs: Bone-in short ribs provide richer flavor and help keep the meat moist during the long cooking process.
Choose the Right Wine: Use a dry red wine like Cabernet Sauvignon or Merlot for the best flavor. Avoid sweet wines.
Make It Ahead: Braised short ribs taste even better the next day. Reheat gently on the stove over low heat.
Skim the Fat: After cooking, let the sauce sit for a few minutes and then skim off any excess fat for a cleaner-tasting sauce.
1. Can I make this recipe in a slow cooker?
Yes, you can transfer the seared short ribs and vegetables to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
2. Can I substitute the red wine?
If you prefer not to use wine, you can substitute with additional beef broth or use a non-alcoholic red wine for a similar flavor.
3. How do I store leftovers?
Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
4. Can I freeze braised short ribs?
Yes, these short ribs freeze well. Let them cool completely, then freeze in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
This Classic Braised Bone-In Short Ribs Recipe is the perfect dish to warm you up on a chilly evening or to impress guests at a dinner party. The tender meat, rich sauce, and simple ingredients come together to create a truly comforting meal. Serve it with mashed potatoes, polenta, or pasta, and enjoy the ultimate cozy dinner.
Classic Braised Bone-In Short Ribs Recipe: Tender and Flavorful
Ingredients:
4-5 pounds bone-in beef short ribs
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine (use a dry variety like Cabernet Sauvignon)
2 cups beef broth
1 cup water
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
Instructions:
Preheat the oven to 325°F (165°C).
Season the short ribs generously with salt and pepper on all sides.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and cook for an additional minute.
Stir in the tomato paste and cook for 2 minutes to develop the flavors.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.
Return the short ribs to the pot and add the beef broth, water, thyme, rosemary, and bay leaf. Bring the mixture to a simmer.
Cover the Dutch oven and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Remove the short ribs from the pot and set them aside. Skim any excess fat from the surface of the sauce. Optionally, strain the sauce through a fine-mesh sieve for a smoother consistency.
Serve the short ribs over mashed potatoes, polenta, or pasta, with the sauce spooned generously over the top.