Easy Braised Short Ribs

Easy Braised Short Ribs are true comfort food for cold nights and special occasions alike The secret is in the slow oven bake that transforms tough meat into irresistibly tender ribs with deep savory flavor These have become my go to for a crowd pleaser meal to serve family and friends

I will never forget the first time I made these for a Sunday supper The aroma filled the house and everyone kept peeking into the oven impatient for dinner

Ingredients

• Olive oil: brings richness and helps brown both veggies and meat Use extra virgin for best flavor
• Celery: adds an aromatic base and a subtle savory edge Look for crisp bright green stalks
• Carrots: give sweetness which balances out the acidity of wine and tomato Choose firm carrots without cracks
• Yellow onion: gives complexity and richness Choose a heavy onion with shiny papery skin
• Beef short ribs: shine as the star They need to be well marbled for optimal tenderness Ask a butcher for thick meaty ribs
• Dry red wine: Vranac lends deep robust flavor Feel free to sub any favorite dry red just be sure it is something you like to drink
• Tomato sauce: brings acidity and big umami flavor Opt for pure tomato sauce without added sugar or herbs
• Chicken broth: keeps things light and savory Choose low sodium broth for more control over seasoning
• Salt and pepper: round out the seasonings Freshly cracked pepper offers the best aroma

Step-by-Step Instructions

Prep and Season the Ribs:

Pat the short ribs dry with paper towels and season them generously with salt and pepper on all sides Press the salt into the meat to help it penetrate

Cook the Vegetables:

In a large oven safe braiser or Dutch oven warm two tablespoons olive oil over medium heat Add diced celery carrots and onion Sauté for about 5 to 7 minutes stirring often until onions turn translucent and veggies start to soften Transfer vegetables to a plate

Brown the Short Ribs:

Increase heat to high and add remaining olive oil Allow the oil to shimmer Place short ribs into the pot in a single layer Cook each side for about 45 seconds until a deep golden brown crust forms This step creates flavor richness Do in batches if needed to avoid crowding

Deglaze the Pan:

With ribs removed pour in the red wine Using a wooden spoon scrape up all browned bits at the bottom Let the wine bubble briskly for about 2 minutes to cook off alcohol Those browned bits are pure flavor

Build the Braise:

Add tomato sauce and chicken broth Stir well letting the mixture simmer together for 5 minutes to meld flavors

Combine and Braise in Oven:

Return the browned ribs and reserved vegetables to the pot making sure ribs are nestled in liquid Cover the pot with its lid and transfer to a preheated 350 degree oven Cook for 1 hour and 45 minutes Lower the oven temp to 325 degrees and cook another 45 minutes or until ribs are fork tender

Rest and Serve:

Remove braiser from the oven and keep it covered Let rest for 15 to 20 minutes so juices redistribute Serve ribs over mashed potatoes drizzle with the pot gravy and sprinkle chopped chives if desired

Pin

I always look forward to using my heirloom Dutch oven for this recipe and the aroma takes me straight back to cozy family dinners where everyone gathered around the table Until today my kids request these ribs on their birthdays

Storage Tips

Let leftovers cool then store them tightly covered in the fridge for up to four days The flavors deepen as they sit For longer storage freeze both ribs and sauce in an airtight container up to two months Thaw overnight in the fridge and rewarm gently on the stove

Ingredient Substitutions

If beef short ribs are not available you can use bone in chuck roast cut into large chunks Red wine can be swapped for more chicken broth and a splash of balsamic vinegar Tomato sauce works but crushed tomatoes add more texture If using homemade broth adjust salt to taste

Serving Suggestions

Pin

These ribs pair perfectly with creamy mashed potatoes Buttery polenta or crusty bread work too for soaking up rich sauce A crisp green salad lightens the plate Add roasted veggies for extra heartiness

Cultural and Historical Context

Braised short ribs have roots in European peasant cooking where tougher cuts became prized for their rich flavor after a long slow cook This version channels classic French and Italian braising but is approachable for any home kitchen

Common Recipe Questions

→ What cut of beef is best for braising short ribs?

Bone-in beef short ribs are ideal for braising, as the marrow and connective tissue help create a rich, flavorful gravy while the meat becomes tender during slow cooking.

→ Can I substitute another wine for Vranac?

Yes, any dry red wine works well. Choose varieties like Cabernet Sauvignon, Merlot, or Syrah to complement the beef's flavor.

→ How do I achieve tender short ribs?

Slowly cook the browned ribs in a covered pot at low oven temperature. The low and slow method helps break down fibers for melt-in-your-mouth texture.

→ Why are vegetables sautéed separately before braising?

Sautéing celery, carrots, and onions first enhances their sweetness and depth, building a robust flavor base for the braising liquid.

→ Is resting the ribs after cooking necessary?

Letting the ribs rest keeps the meat juicy and allows flavors to meld, ensuring each serving is succulent and well-seasoned.