Braised Short Ribs

These mouthwatering short ribs are pan-seared until caramelized and then braised in a savory red wine sauce. The meat is rich, succulent, and fall-off-the-bone tender. Cozy enough for a relaxing Sunday dinner, yet special enough for entertaining.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword beef short ribs, braised ribs, red wine, short ribs

Prep Time 15

Cook Time 3

Resting Time 20

Total Time 3 35

Servings

Calories 273kcal

Author Robin Miller

Equipment

Dutch Oven

Ingredients

3 tablespoons olive oil
1 yellow onion diced
3 carrots peeled and chopped
3 cloves garlic minced
8 beef short ribs preferably bone-in
Salt and black pepper
1/4 cup all-purpose flour
2 cups dry red wine such Cabernet Sauvignon, Merlot, Côte du Rhone, or Pinot Noir
2 cups beef broth
2 tablespoons tomato paste
3 sprigs fresh thyme
2 bay leaves

Instructions

Preheat the oven to 350 degrees F.
Heat 1 tablespoon of the oil in a large Dutch oven or oven-safe pot with a lid, over medium-high heat.
Add the onion and carrots and cook for 3 to 5 minutes, until soft.
Add the garlic and cook for 1 minute.
Transfer the vegetables to a plate.
Season the ribs all over with salt and pepper.
Coat the ribs with the flour. Shake off excess flour.
Heat the remaining 2 tablespoons of oil in the same pot over medium-high heat.
Working in batches to prevent crowding, add ribs to the pan and cook until browned on all sides.
Transfer the ribs to the plate with the vegetables.
Add the wine to the pan and bring to a simmer while scraping up any browned bits from the bottom of the pan.
Simmer for 2 minutes.
Add the beef broth and tomato paste and return to a simmer.
Return the ribs to the pan with the vegetables, thyme sprigs, and bay leaves.
Cover the pan with the lid and transfer to the oven.
Cook at 350 degrees for 2 hours.
Reduce the oven temperature to 325 degrees F.
Cook for 30 to 45 more minutes, until the ribs are very tender (the meat will be nearly falling off the bone).
Remove the pan from oven and let the ribs rest (in the pan with the lid on) for 20 minutes.
Remove and discard the bay leaves.
Transfer the ribs and vegetables to a serving platter.
If desired, drizzle some of the pan sauce over the meat and vegetables and serve.

To use the Slow Cooker

Follow steps 2 through 12 above.

Transfer the deglazed wine to your slow cooker.

Add the beef broth, tomato paste, thyme sprigs, and bay leaves.

Add the seared ribs and vegetables.

Cover and cook on low for 6 to 8 hours, until the ribs are very tender (the meat will be nearly falling off the bone).

Remove and discard the bay leaves before serving.

To use the Instant Pot

Set your Instant Pot to the Sauté setting.

Complete steps 2 through 14 in the Instant Pot.

Cover and cook on Manual/High Pressure for 45minutes.

Allow the pressure to release for 15 minutes before removing the lid.

Remove and discard the bay leaves before serving.

Video

Nutrition