Jul 14 2026
Restaurants›Vinai›Braised Beef Rib Recipe

Braised Beef Rib Recipe

Inspired by Vinai
Time3h 40m
Serves4

Make Braised Beef Rib Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef & Marinade

Aromatics & Mirepoix

Deglaze & Braising Liquid

Finishing & Garnish

Method

Beef & Marinade

  1. 1

    Season ribs

    Pat the short ribs dry with paper towels. Season all sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper; press seasoning into the meat.

  2. 2

    Heat pan

    Preheat the oven to 325°F (160°C). Heat a large heavy Dutch oven or ovenproof braising pot over medium-high heat and add 2 tbs vegetable oil until shimmering.

  3. 3

    Brown ribs

    Working in 2 batches if necessary, sear the short ribs 2–3 minutes per side without moving them so a deep brown crust forms. Use tongs to hold ribs briefly to brown the edges. Transfer browned ribs to a plate and set aside.

Aromatics & Mirepoix

  1. 4

    Sauté vegetables

    Reduce heat to medium. Add the chopped onion, carrots and celery to the pot. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the smashed garlic cloves in the last 1–2 minutes and cook until fragrant.

Deglaze & Braising Liquid

  1. 5

    Add tomato paste

    Push the vegetables to one side and add 2 tbs tomato paste to the cleared area. Cook the tomato paste for 1–2 minutes, stirring, until it darkens slightly — this develops flavor.

  2. 6

    Deglaze with wine

    Pour in 1 cup red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half, roughly 3–4 minutes.

  3. 7

    Return ribs

    Return the browned short ribs and any accumulated juices to the pot, nestling them among the vegetables.

  4. 8

    Add stock and seasonings

    Add 3 cups beef stock, 1 tbs Worcestershire sauce, 2 bay leaves, 3 sprigs thyme and 1 rosemary sprig. The liquid should come about halfway up the sides of the ribs; if necessary add a bit more stock or water. Bring the liquid to a gentle simmer on the stovetop.

  5. 9

    Cover and braise

    Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is very tender and falling from the bone, about 2.5 to 3 hours. Check at 2 hours — ribs should wobble and an inserted fork should meet little resistance.

Finishing & Garnish

  1. 10

    Reduce sauce

    Carefully remove the pot from the oven. Transfer the short ribs to a platter and tent with foil. Skim any excess fat from the surface of the braising liquid with a spoon. Place the pot over medium-high heat and simmer the sauce until reduced and slightly thickened, 8–12 minutes.

  2. 11

    Finish sauce

    Off heat, whisk in 2 tbs unsalted butter to enrich and gloss the sauce. Taste and adjust seasoning with salt and freshly ground black pepper as needed.

  3. 12

    Serve

    Spoon the sauce and braised vegetables over the plated short ribs. Sprinkle chopped fresh parsley over the top. Serve immediately with mashed potatoes, polenta or crusty bread.

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