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Perfect Braised Short Ribs Recipe Easy Restaurant Tender and Savory

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This recipe delivers tender, melt-in-your-mouth beef short ribs braised in a rich, savory sauce with balanced flavors of savory, sweet, and umami. Perfect for special occasions or cozy nights, it’s surprisingly easy to make at home.

Ingredients

Scale
  • 3 pounds beef short ribs, bone-in
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil (can substitute with olive oil)
  • 1 large yellow onion, roughly chopped
  • 2 medium carrots, peeled and sliced into chunks
  • 2 stalks celery, chopped
  • 4 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 2 cups beef broth, homemade or low-sodium store-bought
  • 3–4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • Optional: 1 tablespoon balsamic vinegar or Worcestershire sauce for extra umami

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the short ribs generously with kosher salt and freshly ground black pepper.
  3. Heat 2 tablespoons of vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. When the oil shimmers, add the ribs in batches, avoiding crowding. Sear each side for about 3-4 minutes until a nice brown crust forms. Transfer ribs to a plate and set aside.
  4. Reduce heat to medium and add chopped onions, carrots, and celery to the pot. Stir often for about 5-7 minutes until softened and lightly caramelized.
  5. Add smashed garlic cloves and cook for 1 minute, being careful not to burn the garlic.
  6. Stir in 2 tablespoons of tomato paste and cook for another 2 minutes, stirring frequently.
  7. Pour in 2 cups of dry red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 5-8 minutes until reduced by about half.
  8. Add 2 cups of beef broth, fresh thyme, rosemary, and bay leaves. Stir to combine.
  9. Nestle the seared ribs back into the pot along with any collected juices.
  10. Cover the pot with its lid and place it in the preheated oven. Braise for 2.5 to 3 hours, or until the ribs are fork-tender and the meat pulls away easily from the bone.
  11. Remove ribs from the pot and tent loosely with foil to keep warm.
  12. Strain the braising liquid through a fine-mesh sieve into a saucepan to remove solids. Simmer the liquid over medium heat until reduced to a thick sauce, about 10-15 minutes.
  13. Serve the ribs drizzled with the reduced sauce. Optionally garnish with fresh herbs or a sprinkle of coarse sea salt.

Notes

Do not skip searing the ribs to develop a caramelized crust that locks in flavor. Maintain oven temperature at 325°F for tender results. Use fresh herbs for best flavor. If sauce is too thin, thicken with a cornstarch slurry added gradually. Keep the pot covered tightly during braising to prevent drying out. For gluten-free, use gluten-free beef broth and tamari instead of Worcestershire sauce. Slow cooker adaptation: after searing, transfer to slow cooker and cook on low for 6-8 hours.

Nutrition

Keywords: braised short ribs, beef short ribs, slow cooked ribs, tender beef recipe, savory ribs, restaurant style ribs, easy braised ribs

Find it online: https://grubella.com/perfect-braised-short-ribs-recipe-easy-restaurant-tender-and-savory/