Tender Oven Braised Beef Ribs (Printable)

Melt-in-your-mouth beef short ribs braised with red wine, herbs, and aromatic vegetables for a deeply flavorful comfort dish.

# 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:

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 a deep golden-brown crust forms, 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 along with any accumulated juices. Add the beef broth, thyme sprigs, rosemary sprigs, and bay leaves. The liquid should come up nearly to the top of the ribs. Bring 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, until the meat is fork-tender and falling off the bone.
07 - Remove the ribs and vegetables to a serving platter. Discard the herb sprigs and bay leaves. Skim excess fat from the braising liquid and reduce on the stovetop over medium heat until the sauce reaches your preferred consistency.
08 - Serve the 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 meat literally falls off the bone with zero effort, which makes you feel like a genius cook even if you just put a lid on a pot and waited.
  • That deep, wine laced sauce is the kind of thing people will ladle over everything on their plate and then ask for bread to soak up the rest.
02 -
  • Do not rush the sear because that golden brown crust is where an enormous amount of flavor lives and skipping it will leave you with a flat tasting sauce.
  • Patting the ribs completely dry before they hit the oil is the difference between a proper sear and a steaming, gray mess.
03 -
  • Use a Dutch oven that goes from stovetop to oven seamlessly because transferring everything to a new vessel means losing all those stuck on flavors.
  • Choose a wine like a Cabernet Sauvignon or a Côtes du Rhône because their structure holds up beautifully through the long cooking process.

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