Braised Short Ribs Recipe
Make Braised Short Ribs Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Short Ribs & Seasoning
Aromatics & Vegetables
Liquids & Herbs
Finishing
Method
Short Ribs & Seasoning
- 1
Prep and Season
Pat the short ribs dry with paper towels. Sprinkle both sides with kosher salt and freshly ground black pepper, pressing to adhere. Lightly dust each piece with the all-purpose flour, shaking off excess.
- 2
Brown the Ribs
Heat a large heavy-bottomed ovenproof pot or Dutch oven over medium-high heat. Add the vegetable oil and let it shimmer. Add short ribs in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side, until a deep mahogany crust forms. Transfer browned ribs to a plate and set aside.
Aromatics & Vegetables
- 3
Sauté Vegetables
Reduce heat to medium. If the pot is dry, add 1 tablespoon oil. Add chopped onion, sliced carrots, and chopped celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed or minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes, scraping up browned bits from the bottom.
Liquids & Herbs
- 4
Deglaze and Build Braising Liquid
Pour in the dry red wine to deglaze, scraping the bottom to loosen fond. Bring wine to a simmer and reduce by about half, 4–6 minutes. Return the short ribs and any accumulated juices to the pot. Add beef stock to come about two-thirds up the sides of the ribs (approximately 3 cups), then stir in Worcestershire sauce, bay leaves, thyme sprigs, and optional rosemary. The liquid should not fully cover the ribs — leave some bone/exposed meat above the liquid. Bring to a gentle simmer on the stovetop.
- 5
Oven Braise
Preheat oven to 325°F (163°C). Cover the pot tightly with a lid (or heavy foil) and transfer to the oven. Braise until the short ribs are fork-tender and the meat pulls away from the bone, about 2.5 to 3 hours depending on size. Check once halfway to ensure gentle simmer; rotate pot if necessary for even cooking.
Finishing
- 6
Strain and Reduce Sauce
Carefully remove the pot from the oven. Transfer short ribs to a platter and tent with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor, and discard solids and herbs. Skim excess fat from the surface, then simmer the strained liquid over medium heat until reduced and slightly thickened to a sauce-like consistency, about 10–12 minutes. Taste and season with salt and pepper as needed.
- 7
Finish the Sauce and Serve
Whisk in the unsalted butter to enrich and slightly gloss the sauce. Return short ribs to the sauce to warm for a minute or two, spooning sauce over the meat. Sprinkle chopped parsley and additional freshly ground pepper to finish. Serve short ribs over mashed potatoes, polenta, or buttered egg noodles with extra sauce alongside.