Transform tough beef short ribs into melt in your mouth tender perfection with this foolproof braised short ribs recipe. The magic of braising turns this humble cut into a masterpiece of culinary technique, where collagen-rich meat becomes sublimely tender after hours of gentle cooking. This classic dish carries a rich heritage, from French bistros to family Sunday dinners, earning its place among the most beloved comfort foods.

Our meticulously tested recipe guides you through each crucial step—from achieving the perfect initial sear to crafting a sauce that’s rich with complex flavors. While patience is key, the technique is surprisingly approachable. As the short ribs slowly cook, they release their flavors into the braising liquid, which reduces to a silky, concentrated sauce. The result is fork-tender meat that practically falls off the bone, surrounded by aromatic vegetables and a sauce worthy of the finest restaurants.

Perfect for special occasions, cold winter evenings, or whenever you want to create an impressive meal that showcases your culinary skills. This recipe promises consistent results that will have your guests asking for seconds and your recipe.

Quick Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3.5 hours
• Servings: 6
• Calories: 520 per serving
• Difficulty Level: Intermediate

Why You’ll Love This Short Ribs Recipe

There’s something magical about transforming tough short ribs into fork-tender, succulent meat through the art of slow braising. This recipe has been tested countless times in our test kitchen to ensure foolproof results. The rich, wine-infused sauce and tender meat make these braised short ribs the perfect comfort food for special occasions or cold winter evenings.

✓ Melt-in-your-mouth tender meat
✓ Rich, velvety sauce
✓ Simple, foolproof method
✓ Perfect make-ahead dish
✓ Minimal hands-on time

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Ingredients

• For the Short Ribs:

• 5 pounds beef short ribs, English-cut

• 2 tablespoons kosher salt

• 1 tablespoon freshly ground black pepper

• 2 tablespoons vegetable oil

• 2 large onions, diced

• 3 medium carrots, chopped

• 3 celery stalks, chopped

• 6 garlic cloves, minced

• 2 tablespoons tomato paste

• 4 cups beef broth

• 4 sprigs fresh thyme

• 2 bay leaves

• 2 tablespoons fresh parsley, chopped (for garnish)

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Directions

• – Prepare the Short Ribs :
  To prepare the short ribs, begin by patting them dry with paper towels to remove any excess moisture. Generously season the ribs on all sides with salt and pepper. Let the seasoned ribs rest at room temperature for about 30 minutes to allow the seasoning to penetrate the meat and ensure even cooking.
• – Sear the Meat :
  To sear the meat, heat oil in a Dutch oven over medium-high heat. Working in batches, sear the short ribs for about 8 minutes per batch, making sure to brown them deeply on all sides for maximum flavor. Once each batch is perfectly seared, transfer the ribs to a plate and set them aside.
• – Create the Flavor Base :
  To create the flavor base, reduce the heat to medium and add onions, carrots, and celery to the same pot. Cook the vegetables for 8-10 minutes, stirring occasionally, until they become soft and fragrant. Then, add the garlic and tomato paste, stirring for another 2 minutes to allow the flavors to meld and the tomato paste to slightly caramelize.
• – Braise to Perfection :
  To perfect the braising process, add beef stock, bone broth, and a splash of soy sauce to the pot, creating a rich and flavorful base. Return the seared short ribs to the pot, then add thyme and bay leaves for extra depth of flavor. Bring the mixture to a simmer over medium heat, cover the pot, and transfer it to a preheated 325°F (165°C) oven. Let the ribs cook for 2.5 to 3 hours, until the meat becomes fork-tender and absorbs all the savory goodness from the braising liquid.

Troubleshooting Guide

• Tough Meat: Needs longer cooking time
• Thin Sauce: Reduce further after straining
• Greasy Surface: Skim fat or chill overnight
• Lack of Flavor: Adjust seasoning, reduce sauce more

Equipment Needed

• Measuring cups and spoons
• Large Dutch oven (6-7 quart)
• Kitchen twine
• Tongs
• Sharp knife
• Cutting board

Seasonal Adaptations

• Summer Version: Lighten the dish with fresh herbs, citrus zest, and seasonal vegetables. Serve with a bright gremolata topping.
• Winter Version: Add root vegetables and mushrooms for heartier flavor. Consider adding warming spices like star anise.
• Spring/Fall: Incorporate seasonal produce like spring peas or autumn squash.

Pro Tips for Perfect Short Ribs

• Quality Matters: Use high-quality beef stock and bone broth for rich flavor
• Perfect Sear: Ensure ribs are completely dry before searing
• Patience is Key: Don’t rush the braising process
• Check Tenderness: Meat should easily pull away from the bone
• Skim the Fat: Remove excess fat from sauce before serving

Recipe Variations

• Other Inspired: Use extra soy sauce, add ginger and star anise or salsa sauce
• Herbs de Provence: Add lavender, rosemary, and sage
• Instant Pot Version: Check our pressure cooker short ribs recipe
• Slow Cooker Method: See our crockpot adaptation

Serving Suggestions

Serve these succulent short ribs over:

• Garlic mashed potatoes
• Creamy polenta
• Buttered egg noodles
• Roasted root vegetables

Storage and Reheating

• Storage: Refrigerate in airtight container for up to 4 days
• Freezing: Freeze for up to 3 months
• Reheating: Warm gently in 325°F oven until heated through

Common Questions

1. Q: Why no wine in this recipe ?
   A: This version is family-friendly and proves you don’t need wine for rich flavor!
2. Q: Can I make this ahead ?
   A: Yes! The flavors develop even more overnight.
3. Q: What’s the best cut of short ribs to use ?
   A: English-cut short ribs work best for this recipe.

Did you try this family-friendly short ribs recipe? We’d love to see your results! Share your photos and tag us @Wonder.Recipes and leave a comment below with your cottage cheese recipe variations.