Prepare your Taste Buds
If you are a fan of beef pot roast, then you must try this recipe for braised beef short ribs. Bone-in short ribs are well marbled and when braised for the right amount of time they will have a rich and buttery flavor that would make even the best of pot roasts feel envious!
The first time I made beef short ribs, they were just that…”short,” so the next time I made them I asked the butcher to cut them English Style and 5 inches long, instead of the typical 2-3 inches and they did not disappoint. Served over mashed potatoes and the gravy made with the braising liquid, it is a decadent and hearty meal that is packed full of flavor.
Let’s get braising!
How to Make Braised Beef Short Ribs
Preheat oven to 325° F. Pat the ribs dry with paper towels, dredge in flour and sprinkle evenly with salt and pepper. In a large dutch oven or ovenproof pot set over medium-high heat, add 2 tablespoons oil. Once the oil is shimmering, add in the ribs and sear until a nice crust forms on all four sides of each rib (adding additional oil to the pan as needed).
Once the ribs are well browned, remove them from the pan to a plate and set aside.
In the now empty pot, add the pancetta and cook over medium-heat until crispy. Then, add in the onion, carrots, celery and cook about 5 minutes longer until softened. Stir in the tomato paste.
Next, add the red wine, beef broth and stir well, scraping the sides and bottom of the pot to include any brown bits that have coated the pot from searing. Bring the mixture to a boil, add the ribs (including the juices from the plate that they were resting on) and the herbs.
Cover the pot with the lid and transfer it to the preheated oven. Cook for about 3 hours or until the ribs are pulling away from the bone and are fork tender.
Follow the instructions in the recipe below to serve with simply the braising liquid or the gravy. If time allows, make the gravy, it adds another delicious layer to the dish that puts it over the top!
Handy Hints for Braised Beef Short Ribs
•I went on the light side for salt measurements in this recipe. When the short ribs come out of the oven be sure and taste a little piece of the meat, if it needs more salt (and it likely will) sprinkle more over the ribs. Do the same with the gravy, taste you go and add salt and pepper as necessary. I only cook with Kosher salt in order to ovoid over-salting dishes, you can always add more, but not less. If something tastes bland, it needs salt, it enhances and brings out the flavor of every dish, make it your best friend in the kitchen!
•To serve you can leave the bone on but often times the ribs are so tender they will be falling off. If still in tact, I prefer removing the bone from the rib and using a fork, also remove the layer of fat that is in-between the bone and rib prior to serving.
•Braised Beef Short Ribs are the perfect make-ahead dish for entertaining. To make ahead just prepare the recipe completely, allowing everything to cool and refrigerate the ribs and gravy separately for up to 48 hours. Store the ribs in an ovenproof baking dish, but instead of discarding the fat skimmed from surface of the braising liquid, drizzle it over the ribs, seal the dish tightly with foil and refrigerate. When ready to serve, preheat the oven to 350°F, let the ribs sit on the counter at room temperature while the oven heats for about 20-30 minutes. Pour about 1/2-1 cup of beef broth in the dish, just enough to coat the bottom and steam the ribs a bit. Reseal tightly with foil and cook for 30 minutes. Remove from the oven and let rest for at least 5 minutes before serving. Store the gravy in a plastic container and reheat over the stove on low heat for 10-15 minutes or until hot.
•Hit the easy button and buy Bob Evans mashed potatoes to serve with the short ribs.
Braised Beef Short Ribs
If you are looking for the perfect recipe for entertaining these Braised Beef Short Ribs are it. They are rich in flavor and beautiful for a special occasion or holiday meal.
- Prep Time: 1 hour
- Cook Time: 3 hours
- Total Time: 4 hours
- Yield: 4 people 1x
- Category: Main Course
- Cuisine: American
Ingredients
Beef Short Ribs
- 4 whole English-cut beef short ribs (•Ask the butcher to cut the short ribs English-Cut, 5" long & 2 1/2" thick•)
- 1 tsp kosher salt & black pepper (adding more as needed)
- 1/2 cup all-purpose flour
- 2–4 tbsp vegetable oil
- 4 oz pancetta, cubed
- 1 medium yellow onion, diced small
- 2 whole carrots, peeled & diced small
- 2 ribs celery, diced small
- 1 tbsp tomato paste
- 3 cups dry red wine (such as Cabernet Sauvignon or Pinot Noir)
- 2 cups low-sodium beef broth
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 whole dried bay leaves
Beef Short Rib Gravy
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2–4 cups low-sodium beef broth
- 1–2 tsp Roasted Beef Base (Better Than Bouillon )
- 1/2 tsp kosher salt
Instructions
- Preheat oven to 325° F
Beef Short Ribs
- Pat the ribs dry with paper towels, dredge in flour and sprinkle evenly with salt and pepper.
- In a large dutch oven or ovenproof pot set over medium-high heat, add 2 tablespoons oil. Once the oil is shimmering, add in the ribs and sear until a nice crust forms on all four sides of each rib (adding additional oil to the pan as needed). Once the ribs are well browned, remove them from the pan to a plate and set aside.
- In the now empty pot, add the pancetta and cook over medium-heat until crispy. Then, add in the onion, carrots, celery and cook about 5 minutes longer until softened. Stir in the tomato paste.
- Next, add the red wine, beef broth and stir well, scraping the sides and bottom of the pot to include any brown bits that have coated the pot from searing. Bring the mixture to a boil, add the ribs (including the juices from the plate that they were resting on) and the herbs.
- Cover the pot with the lid and transfer it to the preheated oven. Cook for about 3 hours or until the ribs are pulling away from the bone and are fork tender.
*It is wise to check the ribs at about the 2 hour mark to be sure there is still liquid in the pot. Depending on how securely your lid fits, some of the liquid may escape, if this happens, add a bit more beef stock to the pot.
*If not making Gravy:
- Let the short ribs rest in the pot (lid on) for at least 20 minutes prior to serving. Discard the herb sprigs, bay leaves and using a spoon, skim the fat from the surface of the braising liquid.
- Serve the short ribs over mashed potatoes and spoon the braising liquid, including the vegetables and pancetta over the ribs and potatoes. Season with salt and pepper to taste.
*If making Gravy:
- Transfer the braised ribs to a plate to rest, cover with foil to keep warm. In a large glass measuring cup, add the braising liquid, including the vegetables and pancetta and add in enough beef broth to equal 4 cups. Using a spoon, skim the fat from the surface and discard along with the herb sprigs and bay leaves. Set aside.
- In a small saucepan, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk the mixture together to make a roux. Cook for 2 minutes, being sure to whisk frequently to prevent burning.
- Gradually, add in the 4 cups of the reserved liquid to the roux: adding in about 1/4 cup at a time, whisking well after each addition and continuously to prevent lumps from forming. Next, whisk in the roasted beef base & kosher salt.
- Using an immersion blender or blender, pulse until smooth. Bring the mixture to a boil over medium heat and reduce heat to a low simmer for about 20 minutes until the gravy reduces a bit, thickens and reaches gravy consistency. Season to taste with more kosher salt and black pepper.
- Serve the short ribs over mashed potatoes and top with the gravy. Enjoy!
Notes
•To serve you can leave the bone on but often times the ribs are so tender they will be falling off. If still in tact, I prefer removing the bone from the rib and using a fork, also remove the layer of fat that is in-between the bone and rib prior to serving.
•I went on the light side for salt measurements in this recipe. When the short ribs come out of the oven be sure and taste a little piece of the meat, if it needs more salt (and it likely will) sprinkle more over the ribs. Do the same with the gravy, taste you go and add salt and pepper as necessary. I only cook with Kosher salt in order to ovoid over-salting dishes, you can always add more, but not less. If something tastes bland, it needs salt, it enhances and brings out the flavor of every dish, make it your best friend in the kitchen!
• This is a great make-ahead recipe and can be easily doubled if serving more than four people. Just plan to prepare in two different dutch ovens so the ribs are able to braise properly and also to allow for enough braising liquid to prepare gravy.
Nutrition
- Calories: 560
- Sugar: 2
- Sodium: 768
- Fat: 30
- Saturated Fat: 16
- Carbohydrates: 33
- Fiber: 2
- Protein: 8
- Cholesterol: 62
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