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Warm Up Your Kitchen with Braised Beef Short Ribs

When life gets busy, sometimes all we crave is something comforting and delicious. That’s where Braised Beef Short Ribs step in! If you’re juggling work emails, carpooling, and a mountain of laundry, let me tell you—this dish is here to rescue your dinner plans. Perfect for family gatherings or a cozy date night at home, these succulent ribs will have everyone fighting over the last bite. So, put on your apron, and let’s dive into this culinary adventure together!

Why You’ll Love This Braised Beef Short Ribs Recipe

Imagine the warm, rich aroma of beef slow-simmering with aromatic herbs and vegetables wafting through your home—sounds delightful, right? Braised beef short ribs are not only a showstopper at the dinner table, but they’re also incredibly forgiving as a dish. With just a little patience, you’ll have tender, melt-in-your-mouth ribs that require minimal effort on your part (and we all know we could use a break now and then!).

Here’s a little chef’s tip: this recipe is perfect for those moments when you want to impress but don’t have all day to cook. Simply pop the ingredients in and let the oven do the work while you sneak in some “me-time” (or binge-watch your favorite show).

Ingredients

Before we roll up our sleeves and get cooking, let’s gather what we need. Here’s what you’ll need for your Braised Beef Short Ribs:

• 4 pounds bone-in beef short ribs
• Salt and black pepper (to taste)
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 cup red wine
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme
• 2 bay leaves

Steps to Braise Perfection

1. Season and Sear the Ribs
   Start by seasoning your short ribs generously with salt and pepper. In a large Dutch oven over medium-high heat, add olive oil and sear the ribs in batches until browned on all sides. This step adds amazing depth of flavor—trust me, your taste buds will thank you!

2. Sauté the Vegetables
   In the same pot, toss in the chopped onions, carrots, celery, and the minced garlic. Sauté until the vegetables have softened, about 5 minutes. If they start to stick, add a splash of broth to help them along.

3. Add Wine and Reduce
   Pour in that glorious red wine and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pot. This step is where the magic happens, bringing all those flavors together.

4. Combine and Simmer
   Stir in the beef broth, tomato paste, thyme, and bay leaves. Return the seared short ribs to the pot, ensuring they’re mostly submerged. Bring this beautiful concoction to a boil, then reduce the heat. Let everything simmer gently for about 2.5 to 3 hours, or until the meat is literally falling off the bone.

5. Serve and Enjoy
   After the wait (which is totally worth it!), carefully remove the ribs from the pot and place them on a serving platter. You can skim off some grease from the sauce if you wish. Spoon that delicious sauce over the ribs, and prepare to impress!

Cooking Tips to Make Life Easier

• Make it Ahead: This dish is even better the next day! Make it on the weekend, let it sit in the fridge overnight, then reheat. Your future self will be so grateful.

• Keep it Cozy: Don’t be shy about serving these ribs with some creamy mashed potatoes or buttery bread to soak up that luscious sauce.

• Don’t Sweat the Small Stuff: If your sauce looks chunky, don’t fret! It’s all part of the charm of homemade cooking. Just give it a good stir, and it’ll be perfect.

Personal Anecdote

The first time I made braised beef short ribs, I set out to impress my sister Patricia, who could easily pass for a gourmet chef. Let’s just say, she practically inhaled them, and from that day on, it became my official “bring it to family gatherings” dish. It’s funny how a simple recipe can turn into a staple filled with shared memories and belly-laughs!

FAQs

Can I substitute the red wine in this recipe?
Absolutely! If you prefer not to cook with wine, you can use extra beef broth or grape juice mixed with a splash of vinegar for acidity.

How can I store leftovers?
Allow the ribs to cool completely, then store them in an airtight container in the fridge for up to 3 days. They taste even better the next day!

Can I use a slow cooker for this recipe?
Yes! You can definitely adapt this recipe for a slow cooker. Follow the same steps but cook on low for 8 hours or high for about 4 hours.

Now that you have the scoop on making Braised Beef Short Ribs, I’m tempted to say you should gather your loved ones and whip up a batch tonight! This dish has a way of bringing people together and filling hearts (and bellies) with happiness. So go on, create those beautiful moments in your kitchen!

If you’re looking for more hearty recipes, be sure to check out my Savory Beef Stew for another comforting classic!

Meta Description: Braised Beef Short Ribs is the perfect recipe for a cozy dinner. Quick, easy, and delicious, this dish will become your go-to meal. Try it today!

Braised Beef Short Ribs

Braised Beef Short Ribs are tender, melt-in-your-mouth ribs slow-simmered with aromatic herbs and vegetables, perfect for cozy dinners or family gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pounds bone-in beef short ribs
• Salt and black pepper (to taste)
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 cup red wine
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme
• 2 leaves bay leaves

Method

 

Preparation

1. Season your short ribs generously with salt and pepper.
2. In a large Dutch oven over medium-high heat, add olive oil and sear the ribs in batches until browned on all sides.
3. In the same pot, add the chopped onions, carrots, celery, and the minced garlic. Sauté until the vegetables have softened, about 5 minutes.
4. Pour in the red wine and simmer for a few minutes, scraping up any browned bits from the bottom of the pot.
5. Stir in the beef broth, tomato paste, thyme, and bay leaves. Return the seared short ribs to the pot, ensuring they’re mostly submerged.
6. Bring the mixture to a boil, then reduce the heat. Let everything simmer gently for about 2.5 to 3 hours, or until the meat is falling off the bone.

Serving

1. Carefully remove the ribs from the pot and place them on a serving platter. Optionally skim off some grease from the sauce.
2. Spoon the sauce over the ribs and serve them warm.

Notes

This dish is even better the next day! Serve with creamy mashed potatoes or buttery bread to soak up the sauce. If the sauce looks chunky, it's all part of the charm of homemade cooking.