Fall-off-the-bone Braised Short Ribs are unbelievably easy to make, cooked in just one pot in a delicious rich sauce made with red wine, carrots, celery, and fresh herbs. Serve short ribs over some perfect mashed potatoes and you’ve got yourself one of the easiest gourmet meals you’ll ever make!
I’m so excited to share this recipe with you guys. These Braised Short Ribs are AMAZING and you wont believe how incredibly EASY they are to make. I think cooking meats like short ribs can sometimes be intimidating, but usually they are the easiest to make!
Take these Slow Cooker Ribs, for example. They take just a few minutes to prepare and the taste is better than a restaurant! I feel the same way about these braised spare ribs–they are fool-proof.
What are braised ribs?
Braising is a cooking method where you brown the meat and simmer it on low heat. The best part is, you don’t need any special equipment to braise ribs. To make braised short ribs, you first brown or sear the ribs at a high temperature and then cook them in liquid at a lower temperature for a longer period of time. This is an excellent cooking method for tougher cuts of meat that will become tender after prolonged cooking!
What type of meat is braised short ribs?
“Short ribs come from the beef chuck portion of a beef animal. They are the five (5) short ribs from the chuck section that are too small to be used for good steaks. So, in short, short ribs are just that: short ribs.” (Lake Geneva Country Meats).
How to make braised short ribs:
Start by sautéing some carrots and onions. Then remove them to a plate. Next, lightly flour the ribs on all sides, place them in the pot and sear them over high heat until they are nice and brown on all sides.
Next, add all of the remaining ingredients–including the carrots and onion– to the pot. Cover with a lid and place it in the oven to cook. I love how the oven does all the work. The end result is super tender, fall-off-the-bone ribs in the most delicious sauce!
This is the perfect meal for Sunday dinner, or if you’re having company over and don’t want to slave away in the kitchen, but still want to “wow” your guests. It would make a great special occasion dinner too–we will be enjoying these for Easter Sunday.
Let me lay out my ideal Easter Sunday meal for you guys: Wedge salads with blue cheese dressing, to start. Braised short ribs with creamy mashed potatoes and asparagus. Then, angel food cake fruit trifle for dessert!
The best part about this entire meal plan is that everything can be made or prepped in advance. You have a gorgeous, impressive dinner with hardly any sweat in the kitchen on your part.
Consider serving this with:
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Braised Short Ribs
Video
Ingredients
- 3 Tablespoons olive oil
- 1 yellow onion , diced
- 3 carrots , chopped
- 8 whole beef short ribs
- salt and pepper , to taste
- 1/4 cup all-purpose flour
- 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
- 2 1/2 cups low-sodium beef broth
- 2 Tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Preheat oven to 350 degrees F.
- Heat olive oil in a large dutch oven over medium heat. Add onions to the pan and cook for a few minutes, stirring constantly.
- Add carrots and cook for 2 more minutes. Remove veggies to a plate.
- Salt and pepper the ribs, then coat all sides in flour.
- Add 2 more tablespoons of olive oil to the pan and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
- Pour in wine and scrape bottom of pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
- Add beef broth, salt and freshly ground black pepper. Taste and add more if needed.
- Stir in tomato paste. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the liquid.
- Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone.
- Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
- Serve ribs over mashed potatoes with a spoonful of sauce from the pan.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Tiffany says
I’d like to use my stove top vs oven. It’s super hot here in Ohio and I hate to use the oven if I don’t have to. What heat setting would you recommend for stove top?
Lauren Allen says
Medium until it simmer and then reduce to low.
Jerry says
I added a bay leaves, garlic and more tomato paste. Delicious. Thank you
Michelle Roberts says
This looks delicious! I am making this for company this Saturday.
Lauren Allen says
I hope everyone loves it–I’d love to hear what you think!
Eva Popovich says
This is a title easier than my boeuf bourguignon recipe that I make for special occasions, but has many of the same elements. I do also add a bay leaf and garlic, and at the last part of the cooking time I thinken it in this way: mix two tablespoons softened butter with two tablespoons of flour. Drop bit by bit into the hot pot, mixing each time. Then replace the pot into the oven and let it cook until the time is up.
Lauren Allen says
Sounds delicious. Thanks for sharing.
jack barton jr says
Easy to make and taste great.
I added slice baby bella mushrooms after the wine finished boiling, loved it !
Sharon says
Hi. I’m trying these this week. We don’t drink wine and don’t really want to buy a bottle for one recipe. Can it be omitted or substituted or use cooking wine? I have that.
Lauren Allen says
You could use beef broth instead, you’ll just miss out on the flavor from the wine.
Nicole says
Amazing recipe! Highly recommend making this, I have made it several times and it is a hit every time.
Cyn says
I made these last night…very good! Omitted the rosemary..not a big fan, and used fresh thyme and bay leaf, and added garlic…delicious! I will definitely make these again!