Braised Short Ribs (in the Best Sauce)

5 from 23 votes

Braised Short Ribs (in the Best Sauce)

These tender braised short ribs are one of those dinners my family loves when we’re looking for something a little more special at home—and it's really easy to make! Watch the video below to see how I make this in my kitchen.

Prep Time20

Cook Time2 30

Total Time2 50

Course: Main Course

Cuisine: American

Keyword: braised short ribs, Red Wine Braised Short Ribs, Short Ribs

Servings:

Author: Lisa Bryan

Equipment

Le Creuset Dutch Oven The best pot for braising.
Zwilling Chef's Knife My favorite knife!

Ingredients

6 slices bacon
5 pounds beef short rib
2 tablespoons kosher salt
2 teaspoons freshly cracked black pepper
2 medium yellow onions chopped
3 medium carrots chopped
6 garlic cloves minced
2 tablespoons tomato paste
2 cups red wine
4 cups beef broth
2 thyme sprigs
2 rosemary sprig
¼ cup finely chopped fresh parsley

US - Metric

Instructions

Season the ribs. Let the short ribs come to room temperature. Pat the short ribs dry with a paper towel, then season all sides with the salt and pepper. Set aside.
Cook the bacon. Slice the bacon into 1-inch (2.5cm) pieces. Heat a large pot on medium-low heat and add the bacon. Cook, stirring frequently, until the bacon is crispy. Remove the bacon with a slotted spoon to a bowl, and leave the grease in the pot.
Cook the short ribs. Increase the heat to medium-high, then add the short ribs and cook each side for 1 to 2 minutes, until browned all over. Transfer the short ribs to a plate and set aside.
Add the veggies. Add the onions and carrots to the pot and cook in the remaining bacon grease for 3 to 4 minutes or until the vegetables soften.
Add aromatics. Add the garlic and tomato paste, and stir together for another minute.
Add the red wine and simmer for 5 minutes, to reduce the wine by about half.
Place the ribs back in the pot. Add the beef broth, crispy bacon, and herbs. Cover, reduce the heat to low and cook for 2 to 2 ½ hours, until the meat is very tender and falling apart. If it's not falling apart, cook them a bit longer.
Remove the pot from the heat, use tongs to remove the sprigs of herbs, and skim off any fat that has accumulated on the surface. Then, enjoy the ribs over mashed potatoes with a spoonful of sauce. Garnish with fresh parsley.

Video

Notes

Storage tip: Store short ribs with their braising liquid in the fridge for 4 to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, covering to keep the meat tender.
Freezing tip: Freeze extra braising liquid in Souper Cubes to use later as a flavorful base for soups, sauces, or to drizzle over meats and veggies.
What does braising mean? If you’re all about “set it and forget it” meals, braising is your best friend. It’s a two-step method that starts with pan searing, followed by cooking low and slow in a liquid. This process helps to break down the meat’s connective tissue and collagen, giving you ridiculously tender results (especially for tougher cuts of meat like beef chuck roast and short ribs!)

Nutrition