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5 from 5 votes

Braised Beef Short Ribs

Fall off the bone tender and delicious, these oven braised beef short ribs are cooked in a rich gravy and are so easy to make.
Course Main Course
Cuisine American
Keyword Beef Short Ribs
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 3 people
Author Ali Randall

Ingredients

  • 6 beef short ribs
  • 3 cups of beef broth
  • 1 cup red wine
  • 2-3 cloves of garlic chopped
  • 1/2 onion chopped
  • 2 carrots peeled and chopped
  • 1/4 cup flour
  • Salt and pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons Worchestershire sauce
  • 2 tablespoons olive oil
  • Sprig of rosemary

Instructions

  • Preheat the oven to 300 degrees. Season the short ribs with salt and pepper and dredge all sides in the flour. Heat the olive oil in a large Dutch oven over medium high heat.
  • Sear all sides of the ribs until they are evenly browned, about eight minutes. Transfer the ribs to a platter.
  • Reduce the heat to medium and add the onion, garlic and carrots and cook until the vegetables have softened, about 7 minutes.
  • Add the tomato paste and cook for about 2 to 3 minutes then add the red wine. Use a wooden spoon to scrape the caramelized bits on the bottom of the pan and allow the wine to reduce for about 3 to 4 minutes.
  • Next add in the beef broth and return the short ribs to the pot submerging them in the liquid. Bring to a simmer, then cover and transfer the pot to the oven.
  • The short ribs will braise in the oven for two to three hours depending on how thick they are to begin with. Once the meat is tender and almost falling off the bone, remove the ribs from the pot and transfer them to a large plate.
  • Serve the ribs over cheesy grits or mashed potatoes and spoon the gravy on top.

Notes

If using a roasting pan, prepare the ribs the same way but using the pan across two burners. After adding wine and beef broth, cover the pan tightly with aluminum foil and place it in the oven. It will slow cook at 300 degrees for two hours or until the meat is falling off the bone.
Not a fan of wine, use a stout beer or IPA instead.