Braised Beef Short Ribs: A Soul-Warming Classic.

Braised beef short ribs are the pinnacle of comfort food, known for their deep, savory flavor and “fall-off-the-bone” tenderness. The magic of this dish lies in the low and slow cooking process, which allows the tough connective tissues in the beef to break down into rich gelatin, creating a luxurious, silky sauce.

This recipe utilizes a red wine reduction and aromatic root vegetables to build a complex flavor profile that tastes even better the next day.

Ingredients

Beef Short Ribs: 1.5–2kg (bone-in, well-marbled).
Red Wine: 500ml (Dry varieties like Cabernet Sauvignon or Merlot).¹
Beef Stock: 500ml (High-quality or homemade).²
Mirepoix: 2 onions, 3 carrots, and 2 celery stalks (chopped).
Garlic: 4–5 cloves, smashed.
Tomato Paste: 2 tablespoons.
Fresh Herbs: 3 sprigs of thyme, 2 sprigs of rosemary, and 2 bay leaves.
Flour: For dusting the ribs.
Oil: 2 tablespoons (Grapeseed or Olive oil).

Instructions

Step 1: The Sear (Flavor Foundation)

Preheat your oven to 150°C (300°F). Season the short ribs aggressively with salt and pepper, then lightly dredge them in flour. In a large Dutch oven, heat the oil over medium-high heat. Sear the ribs in batches until they have a dark, caramelized crust on all sides. Remove and set aside.

Step 2: Sauté the Aromatics

In the same pot, add the onions, carrots, and celery. Cook for 5–7 minutes until softened. Stir in the tomato paste and garlic, cooking for another 2 minutes until the paste turns a deep brick-red color.

Step 3: Deglaze

Pour in the red wine, using a wooden spoon to scrape the bottom of the pot to release the fond (the browned bits). Let the wine simmer and reduce by half to concentrate the flavor.

Step 4: The Braise

Return the short ribs to the pot along with any juices. Pour in the beef stock until the ribs are about two-thirds submerged. Add the thyme, rosemary, and bay leaves. Bring to a simmer, cover with a tight-fitting lid, and transfer to the oven.

Step 5: Low and Slow

Bake for 3 to 3.5 hours. The ribs are finished when the meat is incredibly tender and easily pulls away from the bone with a fork.

Step 6: The Sauce Finish

Remove the ribs and herbs from the pot. Strain the liquid through a fine-mesh sieve into a saucepan. Simmer the liquid over medium heat for 10–15 minutes until it thickens into a glossy, rich gravy. Skim off any excess fat from the surface before serving.

Flavor and Texture Notes

These ribs offer a deeply concentrated beefiness balanced by the acidity of the wine and the sweetness of the carrots. The texture is succulent and buttery, with a sauce that is thick enough to coat the back of a spoon. It is a dish characterized by its warmth and heavy, savory aroma.

Tips for Success

Bone-In vs. Boneless: Always choose bone-in short ribs. The marrow inside the bones adds significant depth and body to the braising liquid.³
Don’t Rush the Sear: The dark crust you develop in Step 1 provides the majority of the color and “umami” for the final sauce.
The Overnight Secret: If possible, make this a day in advance. Chilling it overnight allows you to easily remove the solidified fat from the top and lets the flavors fully mature.

FAQ

Question	Answer
Can I make this in a slow cooker?	Yes. Follow the searing and sautéing steps in a pan, then transfer everything to the slow cooker for 8 hours on Low.
What if I don’t want to use alcohol?	Replace the red wine with an equal amount of beef stock mixed with 2 tablespoons of balsamic vinegar for acidity.
What should I serve this with?	Creamy mashed potatoes, buttery polenta, or wide egg noodles are the best vessels for the rich sauce.

Conclusion

Braised Beef Short Ribs are a testament to the transformative power of patience in the kitchen. While the cooking time is long, the active preparation is minimal, resulting in a dish that is virtually impossible to overcook and guaranteed to impress.