Braised Short Ribs Recipe

Braised Short Ribs are made with onions, carrots, splash of wine and good amount of garlic. Easy weeknight dinner or a weekend feast - you decide!

Braised Short Ribs cook over low heat for several hours in a bouquet of different ingredients which yields a very tender, juicy and flavorful chunk-a-meat. Typically short ribs have a good amount of fat threaded throughout each piece, which tenderizes the meat as it cooks. Braised Short Ribs are made with onions, carrots, splash of wine and good amount of garlic. Easy weeknight dinner or a weekend feast - you decide!

Properly braised short ribs will hold its shape when transferred from the pot to the plate carefully. As soon as you stick the fork in the meat though, the short ribs fall apart into the most melt in your mouth goodness.

Anytime I make this beef, I already know that I am going to hear lots of praises from around the table. My husband, a true carnivore loves the Braised Short Ribs with polenta (aka mamaliga in our household) and all the fixings (check this post to see what I mean) that we traditionally serve alongside it. But, you can serve them with anything that can take some sauce – mashed potatoes, rice, buckwheat, grits, pasta, just about anything, really.

These Braised Short Ribs are also great to serve to guests. Not only are they delicious, but they are very easy to make since they don’t involve many steps and can be prepared hours before and then reheated. In fact, if you make them a day ahead and then reheat right before they are even better, since all the flavors have had the time to mend.
Alrighty, let’s get cooking!

Braised Short Ribs

Yield: about 4 servings

Ingredients for Braised Short Ribs:
8-9 beef short ribs
1 large onion, peeled, diced
2 medium carrots, peeled, roughly chopped
1/2 cup red (or white) wine (omit if you would rather not cook with alcohol)
About 3 cups of stock (enough to submerge the short ribs)
5 cloves garlic
2+ tsp kosher salt
1 tsp black ground pepper
Olive Oil

How to make Braised Short Ribs: 

Heat a large dutch oven over medium high heat until thoroughly heated through. Add 3-4 Tbsp of olive oil to the pot and then sear the short ribs a couple pieces at a time until well browned, about 45 seconds to 1 minute per side. Do not overcrowd the pot or the meat will start to release juices, which will prevent browning. Remove the meat to a bowl.

Braised Short Ribs are made with onions, carrots, splash of wine and good amount of garlic. Easy weeknight dinner or a weekend feast - you decide!

Add the diced onion to the pot and cook for about 5=7 minutes, frequently stirring, until slightly browned and translucent. Set aside 1/2 of the chopped carrots and add the rest into the pot. Cook the carrots for 3-4 minutes, stirring often. To this, add the short ribs with the juices that have leaked out.

Braised Short Ribs are made with onions, carrots, splash of wine and good amount of garlic. Easy weeknight dinner or a weekend feast - you decide!

Pour enough stock to keep the short ribs submerged, about 3 cups

Braised Short Ribs are made with onions, carrots, splash of wine and good amount of garlic. Easy weeknight dinner or a weekend feast - you decide!
Now add 1/2 cup of wine – red is best, but white is fine too. Season with 2 tsp salt and 1 tsp black ground pepper, followed by 2 bay leaves, 2 tsp mustard seeds and couple cloves peeled garlic. Stir and taste for seasoning. You want the liquid to be well seasoned since some of the salt will be absorbed by the meat.

Braise for 2 – 2.5 hours:

Cover with lid and cook on low simmer for about 2.5 hours, or until the short ribs are almost fork tender. As the short ribs are braised, some of the liquid will evaporate and leave some of the short ribs not covered with liquid. That is it is important to check on the meat periodically and turn the meat pieces if some of them are not covered by the liquid. This will ensure that the meat is cooked through, all the way around.
Braised Short Ribs are made with onions, carrots, splash of wine and good amount of garlic. Easy weeknight dinner or a weekend feast - you decide!

When the meat is almost ready, add the 1 cup of reserved chopped carrots and 2 cloves garlic. Stir everything together , cover with lid and cook for another 20 minutes or until the carrots are soft and meat is fork tender.

Braised Short Ribs are made with onions, carrots, splash of wine and good amount of garlic. Easy weeknight dinner or a weekend feast - you decide!

Skim any fat that pools at the top and discard.
Serve over mashed potatoes, creamy polenta, grits, or pasta right away.

Braised Short Ribs are made with onions, carrots, splash of wine and good amount of garlic. Easy weeknight dinner or a weekend feast - you decide!
Enjoy!

Braised Short Ribs

Prep time:
Cook time:
Total time:
Author:
Serves: 4 servings

Ingredients

  • 8-9 beef short ribs
  • 1 large onion, peeled, diced
  • 2 medium carrots, peeled, roughly chopped
  • ½ cup red (or white) wine (omit if you would rather not cook with alcohol)
  • About 3 cups of stock (enough to submerge the short ribs)
  • 5 cloves garlic
  • 2+ tsp kosher salt
  • 1 tsp black ground pepper
  • Olive Oil

Instructions

How to make Braised Short Ribs:

  1. Heat a large dutch oven over medium high heat until thoroughly heated through. Add 3-4 Tbsp of olive oil to the pot and then sear the short ribs a couple pieces at a time until well browned, about 45 seconds to 1 minute per side. Do not overcrowd the pot or the meat will start to release juices, which will prevent browning. Remove the meat to a bowl.
  2. Add the diced onion to the pot and cook for about 5=7 minutes, frequently stirring, until slightly browned and translucent. Set aside ½ of the chopped carrots and add the rest into the pot. Cook the carrots for 3-4 minutes, stirring often. To this, add the short ribs with the juices that have leaked out.
  3. Pour enough stock to keep the short ribs submerged, about 3 cups.
  4. Now add ½ cup of wine - red is best, but white is fine too. Season with 2 tsp salt and 1 tsp black ground pepper, followed by 2 bay leaves, 2 tsp mustard seeds and couple cloves peeled garlic. Stir and taste for seasoning. You want the liquid to be well seasoned since some of the salt will be absorbed by the meat.

Braise for 2 - 2.5 hours:

  1. Cover with lid and cook on low simmer for about 2.5 hours, or until the short ribs are almost fork tender. As the short ribs are braised, some of the liquid will evaporate and leave some of the short ribs not covered with liquid. That is it is important to check on the meat periodically and turn the meat pieces if some of them are not covered by the liquid. This will ensure that the meat is cooked through, all the way around.
  2. When the meat is almost ready, add the 1 cup of reserved chopped carrots and 2 cloves garlic. Stir everything together , cover with lid and cook for another 20 minutes or until the carrots are soft and meat is fork tender.
  3. Skim any fat that pools at the top and discard.
  4. Serve over mashed potatoes, creamy polenta, grits, or pasta right away.

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Braised Short Ribs are made with onions, carrots, splash of wine and good amount of garlic. Easy weeknight dinner or a weekend feast - you decide!

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  • Lana

    Hello,
    They look so goodWhich exactly short ribs did you use? Are they boneless? Which store do you get them at? Thank you

    · Reply
    • I do get the boneless, but bone in will work just as good.
      I get mine at Costco by all the beef, steaks and such. They are sold in long strips of meat about 2 inches thick.

      · Reply

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