Tender Oven Braised Beef Ribs (Printable version)
Fork-tender beef short ribs braised in red wine with aromatics and herbs for a deeply comforting French main dish.
# What You’ll Need:
→ Meat
01 - 4 lbs bone-in beef short ribs
02 - Salt and freshly ground black pepper, to taste
→ Vegetables & Aromatics
03 - 2 tbsp olive oil
04 - 1 large onion, chopped
05 - 2 carrots, chopped
06 - 2 celery stalks, chopped
07 - 4 garlic cloves, minced
→ Braising Liquid & Seasonings
08 - 2 tbsp tomato paste
09 - 2 cups dry red wine
10 - 2 cups beef broth
11 - 2 sprigs fresh thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves
# How to Make It:
01 - Preheat oven to 325°F. Pat the beef short ribs dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3 to 4 minutes per side. Transfer the seared ribs to a plate and set aside.
03 - Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - Stir in the tomato paste and cook for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let the liquid reduce by half, about 10 minutes.
05 - Return the seared short ribs to the pot. Add the beef broth, thyme sprigs, rosemary sprigs, and bay leaves. The liquid should come up almost to the top of the ribs. Bring everything to a gentle simmer.
06 - Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours 45 minutes to 3 hours, or until the meat is fork-tender and falling off the bone.
07 - Carefully remove the ribs and vegetables to a serving platter. Discard the herb sprigs and bay leaves. Skim excess fat from the surface of the braising liquid, then reduce the sauce on the stovetop over medium heat until it reaches the desired consistency.
08 - Serve the short ribs hot with the reduced sauce spooned generously over the top. Pair with creamy mashed potatoes, polenta, or crusty bread.
# Expert tips:
01 -
- The meat literally falls off the bone after braising, no knife skills required beyond patience.
- That deeply reduced wine sauce tastes like you spent all day at culinary school when you really just let the oven do the work.
02 -
- Do not rush the wine reduction step, those ten minutes of boiling concentrate the flavor and burn off the harsh alcohol edge.
- Resist the urge to peek by lifting the lid during braising because every time you do, you lose precious steam and extend the cooking time.
03 -
- Patting the ribs completely dry before searing is the single step that determines whether you get a real crust or just gray steamed meat.
- Use a Dutch oven that fits the ribs snugly because too much open space means the liquid evaporates instead of braising.