Tender Oven Braised Beef (Printable Version)
Melt-in-your-mouth beef short ribs braised with red wine, aromatics, and herbs until fork-tender and deeply flavorful.
# 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 & 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
# 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 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, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
04 - Stir in the tomato paste and cook for 1 minute. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let the liquid reduce by half, approximately 10 minutes.
05 - Return the seared short ribs to the pot. Add the beef broth, thyme sprigs, rosemary sprigs, and bay leaves. The liquid should come up almost to the top of the ribs. Bring the mixture 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 45 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 excess fat from the surface of the braising liquid. For a richer, thicker sauce, reduce the liquid on the stovetop over medium-high heat until it reaches the desired consistency.
08 - Serve the braised short ribs hot with the reduced sauce spooned generously over the top. Pair with creamy mashed potatoes, polenta, or crusty bread.
# Expert Advice:
01 -
- The braising liquid reduces into a sauce so rich and glossy it doubles as gravy for whatever you serve alongside.
- Short ribs are one of the most forgiving cuts of meat you will ever work with, nearly impossible to overcook once they are nestled in liquid.
02 -
- Do not skip the searing step, it builds a flavor foundation that no amount of braising time can replicate.
- Checking the ribs at the two hour mark can tempt you into removing them early, but patience through the full three hours is what delivers that collapsing tenderness.
03 -
- The single biggest secret is patience with the wine reduction, letting it truly reduce by half concentrates the acidity and sweetness into something that tastes like it took all day.
- Let the ribs rest in the sauce for ten minutes after they come out of the oven before serving, this allows the meat to reabsorb some of the juices and makes every bite more succulent.