Braised Beef Short Rib Recipe

photo of braised beef short rib in red wine reduction sauce

4.89 from 9 votes

Braised Beef Short Rib Recipe

These braised beef short ribs are slow-cooked in a rich sauce made with red wine, beef broth, tomato paste, Worcestershire sauce, and aromatic vegetables. After a few hours in the oven, the beef becomes fall-off-the-bone tender and the braising liquid develops a deep, savory flavor.

Prep Time15

Cook Time2 45

Total Time3

Course: Dinner

Cuisine: American

Servings:

Calories: 135kcal

Author: Ebony Robinson

Ingredients

8 Beef Short Ribs
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Kosher Salt and Pepper to taste
1/2 tbsp Light Olive Oil
1 Large Sweet Yellow Onion, sliced
2 tbsp Butter
4-6 cloves Garlic, minced
3 Celery Stalks, sliced
1 cup Shredded Carrots
1 heaping tbsp Tomato Paste
2 cups Red Wine you can replace 2 cups of red wine with beef broth if you do not want to cook with alcohol
2 cups Beef Broth
1 tbsp Worcestershire Sauce
2 Bay Leaves

Get Recipe Ingredients

Instructions

Preheat oven to 350 F (176 C). Take beef short ribs out of refrigerator, clean, pat dry and allow meat to reach room temperature so they can cook evenly in when searing. Score meat so seasoning will penetrate meat during cooking process. Season all sides of short ribs with: Salt, Pepper, Garlic Powder, Onion Powder. Show your meat some love by rubbing your seasoning into the meat!
Take a dutch oven or cast iron pot. Add about 2 tbsp of light olive oil and bring up to temperature on low medium heat. Place seasoned meat in heated dutch oven with oil and sear all sides until a light crust is formed.
Once searing process is complete, remove short ribs from the dutch oven, lower heat, and add sliced onion, allow onion to soften. Once onions are soft, add butter, minced garlic (Around 2 tbsp), sliced celery, and carrots. Stir until vegetables begin to sweat (Around 2 minutes). Next add 1 heaping tablespoon of tomato paste. Stir and allow tomato paste to cook for 1-2 minutes. This will lessen the bitter flavor of the tomato paste.
Next add 2 cups of dry red wine (like a Cabernet). Reduce down by allowing mixture to come to a slight boil. Upon slight boil, turn off heat. NOTE: If you do not like cooking with alcohol, you can skip this step and add 4 cups of beef broth to your dutch oven instead.
Once wine or beef mixture comes to a slight boil, turn off heat and add Worcestershire sauce, 2 bay leaves and stir. Add short ribs back to the red wine reduction sauce you just made. Add a few sprinkles of salt to taste. Cover with lid and allow to slow cook for 3 hours or until desired tenderness is achieved. Occasionally stir mixture and add salt to taste. Ribs are ready once they fall off the bone 😉. Enjoy!

Nutrition