Ultimate Comfort Food Braised Short Ribs Recipe
Ultimate Comfort Food Braised Short Ribs are a luxuriously rich and tender beef dish slowly cooked in a flavorful mixture of red wine, beef broth, and aromatic vegetables. Perfect for cozy dinners, these melt-in-your-mouth short ribs deliver deep, hearty flavors and make an impressive centerpiece for any special occasion or family gathering.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Meat
- 4 pounds bone-in beef short ribs
- Salt and pepper (to taste)
Vegetables & Aromatics
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids & Sauces
- 2 tablespoons olive oil
- 2 cups red wine (such as Cabernet Sauvignon)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Herbs & Seasonings
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- Fresh parsley (for garnish, optional)
Instructions
- Prepare the Short Ribs: Preheat your oven to 325°F (160°C). Pat the short ribs dry thoroughly with paper towels to ensure they brown well. Generously season all sides with salt and pepper to enhance the natural beef flavor.
- Sear the Ribs: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. In batches, add the short ribs and sear on all sides for 3 to 4 minutes each, until a deep brown crust forms. Remove the ribs and set aside to keep warm.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables become soft and translucent. Stir in minced garlic and cook for an additional minute until fragrant.
- Deglaze the Pot: Pour in the red wine while scraping the bottom of the pot to release all the flavorful browned bits. Bring the mixture to a simmer and reduce by half, approximately 10 minutes. Then stir in the beef broth, tomato paste, fresh thyme, bay leaves, and Worcestershire sauce until combined.
- Braise the Short Ribs: Nestle the seared short ribs back into the pot, making sure they are mostly submerged in the braising liquid. Cover the pot with a lid and transfer it to the preheated oven. Braise gently for 2.5 to 3 hours, or until the meat is tender and pulls easily off the bone.
- Serve: Carefully remove the short ribs from the pot and place on a serving platter. Optionally strain the sauce to remove vegetables and herb stems, then return it to the pot to simmer until slightly thickened. Drizzle the sauce over the ribs and garnish with fresh parsley before serving.
Notes
- Boneless short ribs can be used, but adjust cooking time as needed for tenderness.
- For extra flavor, consider adding mushrooms or parsnips to the braising liquid.
- Pairs beautifully with mashed potatoes, creamy polenta, or crusty artisan bread.
- Can be made a day ahead; flavors improve after resting. Reheat gently on stovetop or in oven.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: braised short ribs, comfort food, beef recipe, slow cooked ribs, cozy dinner, red wine braise
