These Braised Short Ribs are slow cooked in red wine until they are fork tender. The best thing about them is that they taste even better the next day!
Braised short ribs are one of my go-to recipes for dinner parties and cozy winter meals. They are simple to make, taste amazing and look so fancy when you serve them on-the-bone over creamy potatoes.
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The first thing you need is a pot to cook them in. I like to use my 5 quart dutch oven, so I can start it on the stove top and put it straight in the oven. When I have big parties where I’m cooking more short ribs that my dutch oven can hold I just brown the short ribs, cook the vegetables, and then put them in a roasting pan and cover it tightly with aluminum foil. The only thing you have to have is something that can go in the oven and a tight cover for it.
You start with short ribs, they do come boneless but I highly recommend using bone-in because the bones give the slow-cooked meat so much more flavor. Pat the ribs dry with a paper towel and sprinkle them with salt.
Take your time browning them, spending about 2 minutes per side to help render the fat and seal in the juices. While the ribs are browning go ahead and cut up your carrots, celery, garlic and onion. I usually dice them up but it is totally up to you, if you want big chunks of veggies to eat with your short ribs then go for it, or after everything has cooked you can strain the veggies out and thicken the sauce for an amazing sauce. There really is no wrong way to do it, that’s what I love about this recipe!
Once the short ribs have browned take them out of the pot and cook your veggies, making sure to scrape up all of those bits leftover from the meat. When the veggies have softened a little nestle the short ribs into them, meaty side down, and then pour in the wine and broth until they are covered. Add a few bundles of thyme and put the whole pot in the oven.
Be ready for your house to smell like heaven for the next few hours while everything cooks! When it’s done you’ll have meat that pulls apart with a fork and melts in your mouth. You can strain out the vegetables and cook the juices down (adding a little flour to thicken if needed) or you can serve the juices with some of the vegetables still in it. Serve it over mashed potatoes or creamy polenta.
One of my favorite things about this recipe is that it’s actually better if you make it a day ahead and reheat it the next day! If you do that I suggest separating the meat from the juices. When you take the juices out the refrigerator the next morning you’ll easily be able to scrape off the hardened layer of fat before adding the juice back to the meat for reheating.
- 8 short ribs
- Olive oil
- 1 -2 carrots
- 1-2 celery stalks
- 1 medium onion
- 1 clove garlic
- 3 cups red wine
- 2 cups beef broth
- Thyme enough for 2 -3 bundles
- Preheat oven to 350 degrees.
- Pat short ribs dry with a paper towel and salt the meat.
- Heat your pot with a little olive oil. Once it is hot begin browning the meat, in batches if necessary, about 2 minutes per side.
- When the meat has been browned put it aside.
- Add the onions to the pot. When they begin to soften add carrots, celery and garlic, cooking until softened.
- Place the short ribs into the vegetable mixture and add wine and broth to the pot to cover the meat. Place thyme bundles on top of the meat.
- Cover tightly and place in the oven for 4 hours.
- After four hours the meat should easily pull apart with a fork. Remove the thyme bundles. The vegetables can be strained out of the juices and discarded or served with the juices.
- Note: If you are making this a day ahead of time separate the meat from the juices and put both in the refrigerator overnight. In the morning scrap the hardened layer of fat off the juices and then add them back to the meat for reheating.
Make it for your next party, I promise your guests will love it!
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