Introduction
Picture this: a chilly evening, a Dutch oven bubbling with tender Braised Short Ribs in a velvety red wine sauce, and your kitchen smelling like a Michelin-starred bistro. Sounds fancy? It’s surprisingly simple! Braised Short Ribs are the ultimate comfort food hack—tough cuts turned buttery-soft through slow cooking, making even weeknights feel luxurious.
Fun fact: This dish has roots in French cuisine (braisé means “to burn,” referring to the searing step), but it’s now a global staple. Why? Because it’s foolproof, affordable, and endlessly customizable. Skip the steakhouse markup—this recipe costs half as much and tastes twice as good. If you loved our Beef Bourguignon, you’ll adore this meatier, quicker cousin. Ready to impress? Let’s braise!
What Are Braised Short Ribs?
Why “short” ribs? Well, they’re cut from the cow’s rib section… and they’re short because, well, cows aren’t giraffes. (Science!) But don’t let the name fool you: these ribs are big on flavor. Braising—searing, then simmering in liquid—turns this tough cut into a tender masterpiece. Think of it as the meat version of a glow-up montage.
Legend says Braised Short Ribs were invented by a chef who forgot dinner in the oven. True? Probably not. But if “the way to a man’s heart is through his stomach,” this dish might just earn you a marriage proposal. Ready to win hearts? Let’s cook!
Why You’ll Love This Recipe
- Melt-in-Your-Mouth Magic: Slow-cooked in herbs, wine, and broth for 3 hours.
- Budget-Friendly Brilliance: Feeds four for under $20—half the price of a restaurant plate!
- Flavor Boosters: Top with gremolata (lemon zest + parsley) or a drizzle of truffle oil.
If you’re a fan of our Classic Pot Roast, you’ll love this recipe’s deeper, richer flavor. Ready to dig in?
How to Make Braised Short Ribs
Quick Overview
- Prep Time: 20 mins
- Cook Time: 3 hours
- Total Time: 3 hrs 20 mins
- Key Features: One-pot wonder, rich sauce, minimal prep.
Key Ingredients
- 4 lbs bone-in short ribs
- 2 tbsp olive oil
- 1 onion (chopped)
- 4 garlic cloves (smashed)
- 2 cups red wine (like Cabernet)
- 3 cups beef broth
- 2 carrots (chopped)
- 2 sprigs rosemary
- Salt & pepper
Step-by-Step Instructions
- Sear the Ribs: Heat oil in a Dutch oven. Season ribs with salt/pepper, then sear 4 mins per side until browned.
- Sauté Aromatics: Add onion and garlic. Cook 3 mins until fragrant.
- Deglaze: Pour in wine, scraping up browned bits. Simmer 5 mins.
- Braise: Add broth, carrots, and rosemary. Cover and bake at 325°F for 3 hours.
- Serve: Skim fat, then spoon sauce over ribs.
6 Rich Sides That Elevate Your Meal
- Creamy Parmesan Polenta: Silky texture balances the ribs’ richness.
- Garlic Mashed Potatoes: Classic comfort with a buttery twist.
- Honey-Glazed Carrots: Sweetness cuts through the savory sauce.
- Crispy Brussels Sprouts: Adds crunch with bacon bits.
- Buttered Egg Noodles: Soak up every drop of sauce.
- Crusty Sourdough Bread: For professional plate-swiping.
Top Tips for Perfect Braised Short Ribs
- Sear Like a Pro: Pat ribs dry first for maximum browning.
- Wine Matters: Use a drinkable red (no cooking wine!).
- Low & Slow: Don’t rush—tough meat needs time to tenderize.
- Skim the Fat: Use a spoon to remove excess fat before serving.
Storing and Reheating Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for 3 months. Thaw overnight.
- Reheat: Warm in a 300°F oven with a splash of broth.
Ready to host a dinner that’s chef’s kiss? Tag us on Instagram with your Braised Short Ribs masterpiece—we’ll share our favorites! 🍷✨
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