Tender Oven Braised Beef (Printable Version)
Fall-off-the-bone beef short ribs slow braised in red wine with herbs and aromatic vegetables for a rich, comforting meal.
# Ingredient List:
→ Meat
01 - 4 lbs bone-in beef short ribs
02 - Salt and freshly ground black pepper, to taste
→ Vegetables & Aromatics
03 - 2 tbsp olive oil
04 - 1 large onion, chopped
05 - 2 carrots, chopped
06 - 2 celery stalks, chopped
07 - 4 garlic cloves, minced
→ Braising Liquid & Seasonings
08 - 2 tbsp tomato paste
09 - 2 cups dry red wine
10 - 2 cups beef broth
11 - 2 sprigs fresh thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves
# How to Make:
01 - Preheat oven to 325°F. Pat the beef short ribs thoroughly dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until a deep golden-brown crust forms, approximately 3 to 4 minutes per side. Transfer the seared ribs to a plate and set aside.
03 - Add the chopped onion, carrots, and celery to the Dutch oven. Sauté until the vegetables are softened and lightly caramelized, about 5 minutes. Add the minced garlic and continue cooking for 1 additional minute until fragrant.
04 - Stir in the tomato paste and cook for 1 minute to deepen its flavor. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and allow the wine to reduce by half, approximately 10 minutes.
05 - Return the seared short ribs to the pot. Add the beef broth, thyme sprigs, rosemary sprigs, and bay leaves. The liquid should come up nearly to the top of the ribs. Bring the mixture to a gentle simmer on the stovetop.
06 - Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours 45 minutes to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
07 - Carefully remove the ribs and vegetables to a serving platter. Discard the herb sprigs and bay leaves. Skim any excess fat from the surface of the braising liquid. If a thicker sauce is desired, reduce the liquid over medium-high heat on the stovetop until it reaches the preferred consistency.
08 - Arrange the short ribs on warmed plates or a platter, spoon the reduced sauce generously over the top, and serve immediately while hot.
# Expert Tips:
01 -
- The meat literally falls off the bone with zero effort, which makes you look like a far more skilled cook than you actually are.
- The braising liquid becomes a rich, glossy sauce that tastes like you spent all day tending a restaurant kitchen.
- It reheats beautifully, so making it a day ahead actually improves the flavor and saves you stress when guests arrive.
02 -
- Do not rush the wine reduction step, because boiling off the alcohol fully prevents the finished sauce from tasting harsh or bitter.
- Opening the oven lid repeatedly during braising releases heat and extends the cooking time, so trust the process and keep it closed.
03 -
- The difference between a good braise and a great one often comes down to patience during the sear, so let the ribs sit undisturbed until they release naturally from the pot.
- A Dutch oven is not optional here because its heavy walls distribute heat evenly in a way that thin pots simply cannot manage over a three hour cook.