The Perfect Sunday Braised Short Ribs Recipe for Cozy Evenings

Tender braised short ribs melt in your mouth with rich, deep flavors that transport you straight to a cozy kitchen.

Slow-cooking transforms tough meat into an extraordinary culinary experience.

Robust red wine and aromatic herbs create a symphony of taste that lingers delicately on your palate.

Succulent meat falls apart with minimal touch, promising an unforgettable dining adventure.

Professional chefs and home cooks alike treasure this classic comfort dish for its incredible depth.

Each bite tells a story of patience and culinary craftsmanship.

Dive into this recipe and let the magic of slow-cooked perfection inspire your next remarkable meal.

Why Braised Short Ribs Are So Tender and Flavorful

• Savor Rich Flavor Complexity: Dive into a mouthwatering symphony of deep, robust tastes created by slow-cooking techniques that blend beef, aromatic herbs, and hearty vegetables into an incredible culinary experience.
• Customize Serving Options: Enjoy incredible versatility with multiple serving suggestions like mashed potatoes, celery root puree, parsnips, or pasta, making this dish adaptable for different preferences and dietary needs.
• Transform Tough Meat into Tender Delight: Discover the magic of braising, which transforms potentially tough beef short ribs into melt-in-your-mouth, incredibly tender meat that falls right off the bone with minimal cooking effort.
• Create Restaurant-Quality Meal at Home: Impress family and guests with a professional-level dish that looks and tastes gourmet but requires straightforward cooking techniques anyone can master with basic kitchen skills.

Key Ingredients in Braised Short Ribs

• Beef Short Ribs: A flavorful cut of meat perfect for slow cooking and developing rich, tender texture.

• Onions, Carrots, Celery, Mushrooms: A classic vegetable blend that provides depth of flavor and aromatic base for braising.
• Garlic (Whole Heads and Chopped): Adds robust, sweet flavor and creates a delicious roasted garlic component.

• Bay Leaves, Thyme, Rosemary: Aromatic herbs that infuse the dish with earthy and complex flavors.
• Red Pepper Flakes: Provides a subtle heat and spicy undertone to the braising liquid.
• Salt, Pepper: Essential seasonings for enhancing the overall taste of the dish.

• Beef Broth: Creates a rich, savory foundation for the braising liquid.
• Worcestershire Sauce: Adds umami depth and tangy complexity to the sauce.
• Tomato Paste: Provides thickness and rich tomato flavor to the braising liquid.
• Balsamic Vinegar: Introduces a sweet and tangy element to balance the richness.

• Mashed Potatoes, Celery Root Puree, Parsnips, Pasta: Starchy sides that complement the tender short ribs.
• Crusty Bread: Perfect for soaking up the flavorful braising sauce.
• Fresh Parsley: Bright garnish that adds color and fresh herb notes.

Step-By-Step Guide to Braising Short Ribs

Step 1: Sear and Prep the Beef

Heat a large oven-safe pan over medium-high heat. Brown the beef ribs on all sides until they develop a deep golden crust. Remove the ribs and set them aside. Pour out excess grease, leaving a thin layer in the pan.

Step 2: Saute Colorful Vegetables

• Onions
• Carrots
• Celery
• Mushrooms

Cook these vegetables until they soften and become slightly caramelized, about 7-10 minutes.

Step 3: Add Aromatic Flavors

Sprinkle in chopped garlic and red pepper flakes. Stir quickly and cook until the kitchen fills with a fragrant aroma, roughly 1 minute.

Step 4: Create the Braising Liquid

• Beef broth
• Worcestershire sauce
• Tomato paste
• Balsamic vinegar

Add whole garlic heads, bay leaves, thyme, and rosemary. Gently return the seared ribs to the liquid, ensuring they are mostly submerged.

Step 5: Slow Cook to Tenderness

• Cover and bake in a 350F oven
• Transfer to a slow cooker

Cook until the meat becomes incredibly tender and starts falling off the bone.

Step 6: Finish and Serve

• Mashed potatoes
• Celery root puree
• Parsnips
• Pasta

Garnish with fresh parsley and squeeze the roasted garlic cloves over the top. Serve with crusty bread for dipping into the rich sauce.

Expert Tips for Juicy and Tender Braised Short Ribs

• Choose fatty, well-marbled short ribs for maximum flavor and tenderness during slow cooking.
• Sear meat thoroughly to develop a deep, rich brown crust that locks in delicious flavors before braising.
• Pat meat dry before searing to ensure proper caramelization and prevent steaming instead of browning.
• Allow enough cooking time for connective tissues to break down, creating melt-in-your-mouth texture.
• Consider making extra sauce to freeze for future meals or use as a base for other dishes.

Variations to Customize Braised Short Ribs

• Korean BBQ Short Ribs: Marinate ribs in gochujang, soy sauce, brown sugar, and ginger for a spicy Korean-inspired flavor profile. Garnish with green onions and sesame seeds.
• Mediterranean Herb Short Ribs: Replace rosemary and thyme with oregano, mint, and za'atar. Add kalamata olives and serve with couscous instead of mashed potatoes.
• Red Wine Braised Short Ribs: Substitute beef broth with robust red wine like Cabernet Sauvignon. Include pancetta and pearl onions for deeper, richer complexity. Finish with fresh parsley and orange zest.
• Smoky Chipotle Short Ribs: Incorporate chipotle peppers in adobo sauce for intense smoky heat. Mix in cumin and smoked paprika.

Recommended Sides to Serve With Braised Short Ribs

• Wine Pairing: Select a bold, full-bodied red wine like Cabernet Sauvignon or Syrah that matches the rich, intense flavors of the braised short ribs. These wines complement the meat's deep, savory profile and can stand up to the robust braising sauce.
• Craft Beer Complement: Choose a robust dark beer such as a stout or porter with malty, caramel undertones. These beer styles enhance the meat's depth and provide a complementary richness that echoes the braising liquid's complexity.
• Herb-Infused Side Salad: Create a light arugula salad with shaved Parmesan, lemon vinaigrette, and toasted pine nuts. The salad's bright, peppery notes will cut through the richness of the short ribs and provide a refreshing counterpoint to the heavy meat.

Proper Storage of Braised Short Ribs

• Store cooled braised short ribs in an airtight container in the refrigerator for up to 4 days. Ensure the meat is completely covered with its braising liquid to maintain moisture and prevent drying out.
• Transfer short ribs to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal tightly, and freeze for up to 3 months. Label containers with the date for easy tracking.
• Preheat oven to 325F. Place ribs in a baking dish with reserved braising liquid, cover with foil, and warm for 20-25 minutes until heated through. Check internal temperature reaches 165F.

FAQs on Braised Short Ribs

• What makes the beef ribs so tender?

The low and slow cooking method breaks down the tough connective tissues in the meat, resulting in incredibly tender and falling-off-the-bone short ribs. Braising at a low temperature for several hours allows the meat to become soft and flavorful.

• Can I use a different type of meat for this recipe?

While short ribs are ideal, you can substitute with beef chuck roast or beef brisket. These cuts have similar tough muscle fibers that benefit from long, slow cooking methods and will produce similar tender results.

• Do I need any special equipment to make these braised short ribs?

A large oven-safe pan or Dutch oven works best. If you don’t have one, you can use a slow cooker or transfer the ingredients to a deep baking dish with a tight-fitting lid. The key is maintaining moisture during the long cooking process.

Braised Short Ribs Recipe

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4.8 from 16 reviews

• Total Time: 3 hours 15 minutes
• Yield: 6 1x

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Description

Hearty braised short ribs melt with rich, deep flavors that promise comfort in every succulent bite. Slow-cooked to tender perfection, these ribs invite you to savor a luxurious culinary experience that warms both plate and soul.

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Ingredients

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Meat:

• 2 pounds (907 grams) beef short ribs, cut into 3–4 inch pieces

Vegetables:

• 1 large onion, sliced
• 3 carrots, sliced
• 3 stalks celery, sliced
• 8 ounces (226 grams) mushrooms, quartered
• 4 cloves garlic, chopped
• 2 heads of garlic, with the tops removed

Seasonings and Liquids:

• 1 pinch red pepper flakes (optional)
• 5 cups (1.2 liters) beef broth
• 1 tablespoon (15 milliliters) Worcestershire sauce
• 2 tablespoons (30 grams) tomato paste
• 2 tablespoons (30 milliliters) balsamic vinegar
• 2 bay leaves
• 1 teaspoon (1 gram) thyme, chopped (or 1/2 teaspoon dried thyme)
• 1 teaspoon (1 gram) rosemary, chopped (or 1/2 teaspoon dried rosemary)
• 2 tablespoons (8 grams) parsley, chopped

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Instructions

1. Generously season the beef ribs with salt and pepper. Heat a large, heavy-bottomed pan over medium-high heat and sear the ribs until a rich, golden-brown crust forms on all sides, approximately 3-4 minutes per side.
2. Remove the ribs from the pan and set aside. Drain excess fat, reserving about 2 tablespoons in the pan for sautéing vegetables.
3. Add diced onions, carrots, celery, and mushrooms to the pan. Sauté until the vegetables become soft and slightly caramelized, about 8-10 minutes.
4. Incorporate minced garlic and red pepper flakes, stirring continuously until the aroma becomes fragrant, roughly 30-45 seconds.
5. Pour beef broth and Worcestershire sauce into the pan. Whisk in tomato paste until fully incorporated and smooth.
6. Add whole garlic heads, balsamic vinegar, bay leaves, thyme, and rosemary. Carefully return the seared ribs to the pan, ensuring they are mostly submerged in the liquid.
7. Preheat the oven to 350°F (180°C). Bring the mixture to a robust simmer, then reduce heat, cover the pan, and transfer to the oven.
8. Braise for 2.5-3 hours, occasionally checking liquid levels and tenderness. The meat should become incredibly tender and nearly falling off the bone.
9. Once cooked, remove bay leaves and whole herb sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
10. Plate the short ribs over creamy mashed potatoes, celery root puree, or pasta. Drizzle with the rich, reduced braising liquid.
11. Garnish with fresh chopped parsley and squeeze roasted garlic cloves from the heads directly over the dish. Serve with crusty bread for soaking up the luxurious sauce.

Notes

• Elevate meat tenderness by selecting well-marbled short ribs with good fat content for maximum flavor and juiciness.
• Sear ribs at high temperature to create a rich, caramelized exterior that locks in deep, complex flavors during braising.
• Experiment with wine substitutions like red Cabernet or Pinot Noir instead of traditional beef broth for enhanced depth and complexity.
• Consider gluten-free adaptations by using tamari sauce instead of Worcestershire and ensuring all ingredients meet dietary restrictions.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 370 kcal
• Sugar: 5 g
• Sodium: 580 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 110 mg