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Braised Beef Short Ribs are rich, comforting, and the epitome of elegant comfort food. Simmered for hours in a rich red wine sauce, they are super flavorful and the meat practically falls off the bone.
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If you’re new to braising, it’s very easy and I will walk you through it step by step! I love using beef short ribs when I can cook them slowly over a long period.
The slow cook allows the connective tissues to break down and the meat becomes super tender and juicy. They are also marbled with fat which just adds to the flavor and tender texture.
These Beef Short Ribs are:
Due to beef short ribs rising in popularity, you can now find them at most grocery stores. Pick up a pack along with a handful of other staples and you’re ready to go.
This is a visual overview of the steps to make this recipe. Get a detailed list of ingredients & instructions in the recipe card below.
Making super tender braised short ribs starts by browning them, adding some veggies and aromatics along with a red wine sauce, then cooking low and slow in the oven.
Coat Short Ribs – Add some of the flour, salt, and pepper to a shallow dish and coat the short ribs.
Brown Short Ribs – Heat a large (6qt) dutch oven over medium heat with the oil then sear the short ribs on all sides until browned. Remove from the pan and set aside.
Cook Veggies – Add the carrots, celery, and onion to the same pot and saute until just tender. Add the garlic and cook for just one minute more until fragrant.
Make Sauce – Add flour, tomato paste, red pepper flakes, wine and beef stock. Make sure to scrape all the bits off the bottom. Bring to a simmer. Add the short ribs and herbs and cook on the stove until the liquid has reduced by about half.
Braise in Oven – Transfer the dutch oven to the preheated oven and cook for about 2 hours. The sauce should be thickened and the meat will be falling off the bone.
Beef Ribs and Beef Short Ribs are cut from different parts of the cow. Regular beef ribs are cut from the upper back of the cow, while short ribs are cut from the lower portion of the rib cage. The cuts are also different because in beef back ribs the meat is between the bones while for short ribs the meat is on top of the bones.
While you can cook with bone-in or boneless short ribs, I prefer to use bone-in short ribs. Not only are the bone-in options less expensive, but the bone also adds more flavor. While the boneless versions are more convenient, since the meat easily falls off the bone after cooking it doesn’t make a big difference.
Slow Cooker – You can easily make this recipe in the slow cooker. After you have finished the stovetop piece, you can transfer it all to a slow cooker and cook on LOW for 7-8 hours until the meat is tender and falls off the bone.
Stovetop – Instead of transferring the dutch oven to the oven, you can make the entire recipe on the stove as well. After the sauce reduces, instead of placing it in the oven, cover the pan and cook over low heat for 2-3 hours. In this method, you’ll need to check on it occasionally to make sure the bottom isn’t scorching (and you can add more stock as needed).