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Braised short ribs are a culinary delight that has captured the hearts and palates of food enthusiasts around the globe. Renowned for their melt-in-your-mouth texture and rich, savory flavors, these tender cuts of beef have become a staple in both home kitchens and upscale restaurants. The process of braising transforms tough cuts of meat into succulent dishes that are bursting with flavor, making short ribs a perfect choice for special occasions and family gatherings. Whether served at a festive holiday dinner or a cozy Sunday family meal, braised short ribs are guaranteed to impress your guests and leave them craving more.

Braised Short Ribs

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Ingredients
  

4 lbs beef short ribs, bone-in

2 tablespoons olive oil

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

2 cups red wine (preferably Cabernet Sauvignon)

2 cups beef broth

2 tablespoons tomato paste

2 sprigs fresh rosemary

2 sprigs fresh thyme

Salt and pepper, to taste

Zest of 1 orange

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Sear the Short Ribs: In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper. Brown the short ribs on all sides (about 4-5 minutes per side). Remove them from the pot and set aside.

      Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant.

        Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to release any flavorful bits stuck to it. Bring to a boil and let it reduce by half, about 10 minutes.

          Add Remaining Ingredients: Stir in the beef broth, tomato paste, fresh rosemary, thyme, orange zest, brown sugar, and Worcestershire sauce. Mix well.

            Braise the Ribs: Return the short ribs to the pot. The liquid should nearly cover the ribs; add more beef broth if necessary. Cover the pot with a lid and transfer it to the preheated oven.

              Cook: Braise the ribs in the oven for 2 ½ to 3 hours, or until they are fork-tender.

                Final Touches: Once tender, remove the pot from the oven and let the ribs rest for 10-15 minutes. Skim off any excess fat from the surface of the sauce. If the sauce is too thin, place the pot on the stove over medium heat and reduce it by simmering until thickened.

                  Serve: Serve the braised short ribs with the rich sauce over creamy mashed potatoes or polenta, garnished with fresh herbs if desired.

                    Prep Time: 20 minutes | Total Time: 3 hours 15 minutes | Servings: 4-6