Tender Oven Braised Beef Ribs (Printable)

Beef short ribs slow braised with red wine, vegetables, and herbs until fork-tender and deeply flavorful.

# 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

# Directions:

01 - Preheat oven to 325°F. Pat the beef short ribs thoroughly 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, approximately 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 and lightly caramelized, 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 to deepen its flavor. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let the wine reduce by half, approximately 10 minutes.
05 - Return the seared short ribs to the pot along with any accumulated juices. Add the beef broth, thyme sprigs, rosemary sprigs, and bay leaves. The liquid should come up nearly to the top of the ribs. Bring everything to a gentle simmer on the stovetop.
06 - Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2 hours 30 minutes to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
07 - Remove the ribs and vegetables to a serving platter. Discard the thyme sprigs, rosemary sprigs, and bay leaves. Skim any excess fat from the surface of the braising liquid. If a thicker sauce is desired, reduce the liquid on the stovetop over medium-high heat until it reaches the preferred consistency.
08 - Arrange the short ribs on plates or a platter, ladle the finished sauce generously over the top, and serve immediately while hot.

# Expert Suggestions:

01 -
  • The meat literally falls off the bone with zero effort, making you look like you trained in Lyon.
  • Red wine and tomato paste create a sauce so rich you will want to drink it from a mug.
02 -
  • Patting the ribs bone dry before searing is the single step that determines whether you get a golden crust or a pale, steamed mess.
  • Do not rush the wine reduction, letting it boil down by half concentrates the flavor and burns off the harsh alcohol.
03 -
  • If the sauce tastes flat at the end, a tiny splash of red wine vinegar or balsamic will wake it up instantly.
  • Chicken broth works in a pinch if you are out of beef broth, the flavor will be lighter but still deeply satisfying.

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