Succulent Braised Beef Ribs (Printable)

Tender beef ribs slowly cooked with carrots, herbs, and red wine for a rich, comforting meat dish.

# What You'll Need:

→ Meats

01 - 3.3 lbs bone-in beef short ribs

→ Vegetables

02 - 2 medium carrots, peeled and chopped
03 - 2 celery stalks, chopped
04 - 1 large onion, chopped
05 - 4 garlic cloves, minced

→ Liquids

06 - 2 cups beef broth
07 - 1 cup dry red wine
08 - 2 tbsp tomato paste

→ Spices & Herbs

09 - 2 sprigs fresh thyme
10 - 2 sprigs fresh rosemary
11 - 2 bay leaves
12 - 1 tsp black pepper
13 - 1 tsp salt

→ Fats & Oils

14 - 2 tbsp olive oil

# Directions:

01 - Set oven to 325°F to warm up.
02 - Pat beef ribs dry and evenly season with salt and pepper.
03 - Heat olive oil in a large oven-safe Dutch oven over medium-high heat; sear ribs in batches for 2–3 minutes per side until deeply browned. Remove and set aside.
04 - Add chopped onion, carrots, and celery to the pot; cook for 5 minutes until softened. Stir in minced garlic and cook 1 additional minute.
05 - Incorporate tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits, and simmer 3–4 minutes to reduce slightly.
06 - Pour beef broth into the pot, add thyme, rosemary, and bay leaves, then nestle ribs back in ensuring they are mostly covered by liquid.
07 - Bring mixture to a simmer, cover the pot, transfer to oven, and cook for 2 to 2.5 hours until ribs are tender and falling off the bone.
08 - Remove ribs and vegetables to a serving dish, discard herb sprigs and bay leaves. Skim fat from sauce and simmer uncovered on stovetop for 10 minutes to thicken if preferred. Spoon sauce over ribs when serving.

# Cooking Tips:

01 -
  • The meat becomes so tender it barely clings to the bone, practically melting as you lift your fork.
  • Your kitchen fills with a smell so good that everyone gravitates toward it without being called.
  • Its impressively rich and restaurant-worthy, but the oven does most of the heavy lifting for you.
02 -
  • Don't skip the searing step, it creates a caramelized crust that adds incredible depth to the final sauce.
  • If your ribs aren't mostly submerged, the exposed parts can dry out, so add a splash more broth if needed.
  • Let the sauce simmer uncovered at the end only if it seems too thin, otherwise you risk concentrating it too much.
03 -
  • Use a heavy Dutch oven with a tight-fitting lid to trap moisture and ensure even heat distribution.
  • Let the ribs rest in the sauce for five minutes before plating so they reabsorb some of the flavors.
  • Taste the sauce at the end and adjust seasoning, sometimes a pinch of salt or a grind of pepper is all it needs to sing.

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