As the days grow shorter and the air turns crisp, there's nothing quite like the smell of a slow-cooked, hearty meal filling your home. This weekend, let's cozy up with a classic recipe for braised beef short ribs, perfect for sharing with loved ones or simply indulging in a quiet evening of comfort.
Why We Love Braised Short Ribs
Short ribs are the ultimate comfort food—rich, tender, and deeply flavorful. When braised with aromatic herbs, hearty vegetables, and a splash of red wine, they transform into a melt-in-your-mouth dish that feels like a warm hug on a chilly day. Plus, most of the magic happens in the oven, leaving you with time to relax, set the table, or curl up with a book while your meal simmers away.
The Recipe
What You’ll Need
- A trusty Dutch oven (the secret to even cooking and capturing all those incredible flavors!)
- Simple ingredients: beef short ribs, fresh herbs, and pantry staples like beef broth, tomato paste, and flour
- 3 Tablespoons olive oil
- 1 yellow onion , diced
- 3 carrots , chopped
- 8 whole beef short ribs
- salt and pepper , to taste
- 1/4 cup all-purpose flour
- 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
- 2 1/2 cups low-sodium beef broth
- 2 Tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Step-by-Step Magic
Preheat Your Oven to 350F
Sauté Your Aromatics:
Start by softening diced onion and carrots in a little olive oil. These veggies will add depth to your dish, soaking up all the delicious juices during the braise.
Brown the Ribs:
Coat your short ribs in a light dusting of flour and season generously with salt and pepper. Sear them in the pot until golden brown on all sides. This step locks in flavor and gives the ribs that irresistible crust.
Deglaze with Wine:
Pour in a cup of dry red wine (a bold Cote du Rhone or a smooth Pinot Noir works beautifully). Scrape up all those flavorful browned bits from the bottom of the pot—it’s the foundation of your dish’s rich sauce.
Assemble and Braise:
Add the ribs back to the pot, along with the sautéed veggies, beef broth, a dollop of tomato paste, and sprigs of fresh thyme and rosemary. Cover tightly and pop the pot in the oven. Let the heat work its magic, transforming tough cuts of beef into buttery, fall-off-the-bone perfection.
Rest and Serve:
After a few hours, remove the pot from the oven and let everything rest for 20 minutes. This step allows the flavors to settle and makes serving easier. Pair the ribs with creamy mashed potatoes and drizzle generously with the savory gravy from the pot.
Cooking Tips and Variations
- Make Ahead: Braised short ribs are perfect for prepping ahead. The flavors deepen overnight, so don’t hesitate to reheat leftovers—they’re even better the next day!
- Slow Cooker & Instant Pot Options: For busy days, follow the initial steps, then transfer everything to a slow cooker or Instant Pot. These methods give you the same tender results with even less hands-on time.
- Freezer Friendly: Whether you're meal prepping or saving leftovers, this dish freezes beautifully. Thaw and reheat for an easy, luxurious dinner anytime.
The Cozy Experience
Picture this: the comforting aroma of rosemary and red wine fills the air as the Dutch oven gently bubbles away. Outside, the leaves crunch underfoot, and inside, a warm, hearty meal awaits. This is what weekends are made for.
So grab your Dutch oven, pour yourself a glass of wine (you deserve it!), and let the magic happen. This braised short rib recipe is more than a meal—it’s a reminder to slow down and savor life’s simple, delicious moments.
Happy cooking!
Recipe inspired by Lauren Allen (www.tastesbetterfromscratch.com)