Tender Oven Braised Beef (Printable)
Beef short ribs slowly braised in red wine with aromatic vegetables and herbs until perfectly fork-tender.
# What You 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 & Flavor
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
# How To Make:
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 a deep golden-brown crust forms, 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, 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. Pour in the dry red wine, using a wooden spoon to scrape 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. Pour in the beef broth and add the thyme sprigs, rosemary sprigs, and bay leaves. The liquid should come up to nearly cover the ribs. Bring everything to a gentle simmer on the stovetop.
06 - Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours 30 minutes to 3 hours, until the meat is fork-tender and falling off the bone.
07 - Carefully remove the short ribs and vegetables to a serving platter. Discard the herb sprigs and bay leaves. Skim any excess fat from the surface of the braising liquid. For a richer, thicker sauce, reduce the liquid on the stovetop over medium heat until it reaches the desired consistency.
08 - Arrange the short ribs on plates and spoon the reduced sauce generously over the top. Serve immediately while hot.
# Expert Tips:
01 -
- The meat literally falls off the bone with zero effort, which makes you look like you have been cooking for decades even if you just learned what a Dutch oven is last week.
- That braising liquid reduces into a sauce so rich and layered that people will ask what restaurant you ordered from, and you get to watch their faces when you say you made it yourself.
02 -
- Do not rush the wine reduction step, cutting it short leaves the sauce thin and overly boozy, which nobody wants after waiting three hours for dinner.
- I once forgot to dry the ribs before searing and ended up steaming them instead of getting that beautiful crust, so pat them thoroughly with paper towels first every single time.
03 -
- Use tongs when searing instead of a fork, piercing the meat lets juices escape and you want every bit of moisture locked inside for the braise.
- The single biggest difference between good short ribs and unforgettable short ribs is patience during the wine reduction, let it go the full ten minutes and watch it transform.