Braised Short Ribs Recipe | The Recipe Critic

Tender braised short ribs will fall off the bone and leave you speechless! Seared then cooked in a red wine reduction, beef broth, and fresh herbs. Every bite is tender perfection and will melt in your mouth!

Ingredients You Will Need

It only takes a handful of ingredients to make these incredible braised short ribs! They turn out tender and flavorful every time. The sauce makes the most delicious gravy and takes these short ribs over the top!

• Beef Short Ribs: 5-6 whole beef short ribs.
• Salt and Pepper: Season to taste.
• Flour: Coats the short ribs and creates a crust as it sears.
• Olive Oil: For searing.
• Carrots: Peel then dice whole carrots.
• Onion: Diced onion adds so much flavor!
• Celery: Diced celery softens as it cooks and adds perfect texture.
• Garlic: 1 whole head of garlic! Leaving the skin on the garlic, simply cut the top off.
• Beef Broth: To have an excellent beefy flavor don’t substitute for other broth.
• Garlic: 3 cloves sounds like a lot but trust me it’s needed.
• Red Wine: The secret to this recipe! It adds so much flavor and helps to tenderize the meat as it cooks. Also, the alcohol will cook out so the whole family can enjoy it.
• Beef Broth: The base of the savory sauce the ribs cook in.
• Tomato Paste: Adds flavor and helps to thicken the sauce.
• Worcestershire Sauce: Gives an immense smokey flavor!
• Rosemary and Thyme: The best combination of fresh herbs, it’s so good!

Braised Short Ribs Recipe

The cast iron pot does all the work once you prepare and sear the short ribs! It’s easy to prep in the morning and cooks all day for the tastiest results. Perfect for a Sunday meal or special occasion to impress family and guests.

1. Prepare and Season: Preheat the oven to 350 degrees Fahrenheit. Add the 2 tablespoons olive oil to a large heavy-bottom Dutch oven over medium-high heat. Season the ribs with salt and pepper, to taste.
2. Flour the Ribs: Place the flour on a plate and coat the short ribs in flour on all sides.
3. Sear the Ribs: Add the short ribs to the hot pot to sear the sides until brown. Sear for 1-2 minutes then turn with tongs to sear all sides. Remove the short ribs and set aside on a plate.
4. Cook the Vegetables: Turn the heat down to medium then add the carrots, onion, celery, and garlic. Cook for about 5 minutes until they start to soften.
5. Reduce the Wine/ Add Remaining Ingredients: Pour in the red wine. Bring to a boil for about 1 minute allowing the wine to reduce. Add in the broth, tomato paste, and Worcestershire sauce. Stir to combine.
6. Cook: Return the short ribs back to the pot then place the sprigs of rosemary and thyme on top of the meat. Cover the pot with a lid and place it in the preheated oven. Cook for 2 to 2 ½ hours, or until the short ribs are very tender and pull away from the bone.
7. Strain the Liquid: To make the gravy, remove the short ribs from the pot and set aside. Using a strainer, strain the veggies from the liquid.
8. Boil and Thicken the Gravy: Return the strained liquid back to the pot over medium-high heat. Bring the mixture to a boil for 2-3 minutes or until it starts to thicken. Pour the gravy over the braised short ribs then enjoy!

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