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slow cooked braised beef short ribs

Braised Short Ribs Recipe

This braised short ribs recipe is slow roasted for hours leaving succulent, tender meat that melts in your mouth.
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Prep Time:10 minutes
Cook Time:3 hours
Total Time:3 hours 10 minutes

Equipment

  • Dutch oven or heavy-bottomed pot
  • Sharp knife/cutting board
  • tongs
  • measuring cups/spoons
  • Wooden spoon/spatula
  • strainer (optional)
  • skimmer-for removing fat layer on broth

Ingredients

  • 8 Bone-in beef short ribs
  • 1 sweet onion, diced
  • 3 carrots, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil, divided
  • 2 tbsp flour
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups unsalted beef broth
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • salt and pepper to taste

Instructions

  • Preheat oven to 350 degrees.
  • Pat dry the beef ribs. Coat lightly all over with flour. Season with salt and pepper.
  • To a large Dutch oven over medium high heat, add one tbsp olive oil.
  • Add onion and carrots. Cook until onions are translucent (about 2-3 minutes). Remove the vegetables to a plate.
  • Add 2 tbsp olive oil to the pan. Add the ribs and sear on both sides to form a golden crust (about 1 minute per side). Remove the ribs to a plate.
  • Add tomato paste and stir until paste melts.
  • Add wine and stir to deglaze the pot, scraping all the bits from the bottom.
  • Add beef broth and bring to a boil. Taste sauce and adjust seasoning if needed.
  • Add vegetables, garlic, and ribs back to the pot. Add fresh thyme and bay leaf.
  • Place the lid on the pot and bake in the oven for 2 hours.
  • After 2 hours, reduce the oven heat to 325 degrees and bake an additional 30-45 minutes.
  • Remove from oven and allow to rest with the lid on for 20 minutes.
  • Remove the meat and skim any fat off the top of the liquid.
  • Remove bay leaf.
  • Optionally, you can strain the liquid to remove the vegetables, or leave whole.

Notes

*Calories are approximate
Slow Cooker Method - Follow steps 2 through 5 of this recipe and add all ingredients to a slow cooker. Cook on low for 6-8 hours.
Instant Pot Method - Turn the IP to sauté function. Add 1 tbsp of olive oil. Add onions and carrots and cook for about 1-2 minutes until onions are translucent. Remove from pot. Add 2 tbsp. of oil to the pot and sear ribs until golden brown on all sides, about 1-2 minutes. Remove from pot. Add tomato paste and wine. Stir and bring to a boil, scraping the bits from the bottom of the pot. Add beef broth. Taste and adjust seasoning as needed. Add vegetables, garlic, beef ribs, thyme, and bay leaf back to the IP. Place lid, seal, and cook on manual/high pressure for 45 minutes. Allow pressure to naturally release completely before removing the lid.
Course: Main Course
Cuisine: American
Keyword: braised beef short ribs, dutch oven braised beef short ribs
Servings: 4 people
Calories: 220kcal
Author: dani
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