Slow Braised Beef Short Rib is a rich and hearty dish that features tender, fall-off-the-bone beef cooked in a deeply flavorful braising liquid. This classic comfort meal is perfect for special occasions or when you want to serve an impressive, restaurant-quality dish at home.
Why You’ll Love This Recipe
Slow Braised Beef Short Rib is the kind of dish that brings warmth and satisfaction with every bite. Here’s why you’ll love making and serving it:
- Melt-in-your-mouth tenderness: The slow cooking process ensures the beef is incredibly soft and flavorful.
- Deep, rich flavor: The braising liquid develops layers of savory goodness that permeate the meat.
- Elegant presentation: Short ribs are a stunning centerpiece for any dinner table.
- Make-ahead friendly: The dish tastes even better the next day, making it perfect for entertaining.
- Versatile pairings: Serve it over mashed potatoes, polenta, rice, or crusty bread.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
beef short ribs (bone-in)
salt
black pepper
all-purpose flour (for dredging)
olive oil or vegetable oil
onion (chopped)
carrots (sliced)
celery (sliced, optional)
garlic (minced)
tomato paste
red wine (optional, for depth)
beef stock or broth
Worcestershire sauce
fresh thyme
fresh rosemary
bay leaf
Directions
- Prepare and sear the beef: Season short ribs with salt and black pepper. Dredge lightly in flour. Heat oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the ribs on all sides, working in batches if necessary. Remove and set aside.
- Sauté the vegetables: In the same pot, add the onion, carrots, celery (if using), and garlic. Cook until softened. Stir in the tomato paste and cook for 1-2 minutes.
- Deglaze and build the braise: Add red wine (if using) and scrape up the browned bits. Simmer for a few minutes. Add beef stock, Worcestershire sauce, thyme, rosemary, and bay leaf. Return the ribs to the pot, making sure they are mostly submerged in the liquid.
- Slow braise: Cover and transfer to a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours, or until the meat is tender and pulling away from the bone.
- Finish and serve: Remove the ribs and strain or blend the sauce if desired. Skim excess fat. Serve the short ribs with the sauce spooned over the top.
Servings and timing
This recipe makes about 4 servings. Preparation time is approximately 30 minutes, with cooking time of 2.5 to 3 hours.
Variations
Slow Braised Beef Short Rib can be customized in several ways:
- Add mushrooms: Sauté mushrooms with the vegetables for added earthiness.
- Use balsamic: A splash of balsamic vinegar in the braising liquid adds sweetness and complexity.
- Spicy version: Add a pinch of chili flakes or a spoonful of harissa to the braising liquid.
- Beer-braised: Substitute part of the wine or stock with dark beer for a robust flavor.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed. This dish freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
What cut of beef is best for this dish?
Bone-in beef short ribs are ideal because they have the perfect balance of meat, fat, and connective tissue for slow braising.
Can I make this dish without wine?
Yes, simply use extra beef stock or broth in place of the wine.
How do I thicken the sauce?
Simmer uncovered at the end of cooking to reduce the sauce, or stir in a cornstarch slurry if needed.
Can I make this in a slow cooker?
Yes. After searing the ribs and sautéing the vegetables, transfer everything to the slow cooker and cook on low for 7-8 hours.
Should I strain the sauce?
It’s optional. Straining or blending creates a smoother, more refined sauce.
How do I skim fat from the sauce?
Let the sauce sit for a few minutes so the fat rises to the top, then spoon it off. Chilling the sauce makes this even easier.
Can I prepare this dish ahead of time?
Yes, the flavor improves when made a day ahead. Reheat gently before serving.
What sides pair well with braised short ribs?
Mashed potatoes, creamy polenta, rice, or crusty bread are all excellent choices.
Can I use boneless short ribs?
Yes, though bone-in ribs add extra flavor during braising.
How do I know when the ribs are done?
The meat should be very tender and easily pull away from the bone with a fork.
Conclusion
Slow Braised Beef Short Rib is a luxurious, deeply flavorful dish that transforms simple ingredients into an unforgettable meal. With tender beef, rich sauce, and endless pairing options, this recipe is perfect for both casual and special occasions. Make it once, and it will become a staple in your comfort food repertoire.
PrintSlow Braised Beef Short Rib
Slow Braised Beef Short Rib is a rich and hearty dish featuring tender, fall-off-the-bone beef cooked in a deeply flavorful braising liquid. Perfect for special occasions or when you want to serve an impressive, restaurant-quality dish at home.
- Prep Time: 30 minutes
- Cook Time: 2.5 to 3 hours
- Total Time: 3 to 3.5 hours
- Yield: 4 servings
- Category: Main Course
- Method: Braised
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Beef short ribs (bone-in)
- Salt
- Black pepper
- All-purpose flour (for dredging)
- Olive oil or vegetable oil
- Onion (chopped)
- Carrots (sliced)
- Celery (sliced, optional)
- Garlic (minced)
- Tomato paste
- Red wine (optional, for depth)
- Beef stock or broth
- Worcestershire sauce
- Fresh thyme
- Fresh rosemary
- Bay leaf
Instructions
- Season short ribs with salt and black pepper, then dredge lightly in flour. Heat oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the ribs on all sides, working in batches if necessary. Remove and set aside.
- In the same pot, add onion, carrots, celery (if using), and garlic. Cook until softened. Stir in tomato paste and cook for 1-2 minutes.
- Add red wine (if using) and scrape up the browned bits. Simmer for a few minutes. Add beef stock, Worcestershire sauce, thyme, rosemary, and bay leaf. Return ribs to the pot, making sure they are mostly submerged in the liquid.
- Cover and transfer to a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours, or until meat is tender and pulling away from the bone.
- Remove ribs and strain or blend the sauce if desired. Skim excess fat. Serve the short ribs with the sauce spooned over the top.
Notes
- For added earthiness, sauté mushrooms with the vegetables.
- A splash of balsamic vinegar adds sweetness and complexity to the braising liquid.
- For a spicy kick, add chili flakes or harissa to the braising liquid.
- Replace part of the wine or stock with dark beer for a richer flavor.
- Leftovers can be stored in an airtight container for up to 3 days. Reheat gently with a splash of broth. This dish freezes well for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 60g
- Cholesterol: 125mg