braised short ribs

Red Wine Braised Short Ribs is the best recipe for tender fall apart bone-in beef short ribs slow cooked in a Dutch Oven.

Red Wine Braised Short Ribs in Dutch Oven

olive oil

bone-in short ribs (8-10 pieces)

(pepper

onion

celery (diced)

carrots (diced)

garlic (crashed)

tomato paste

wine (Cabernet Sauvignon)

beef broth

bay leaves

spring thyme

spring oregano

To start, let’s preheat the oven to 350°F.

Rinse and pat dry the bone-in short ribs and generously season with salt and pepper.

Heat 2 tbsp olive oil in 6 Qt Dutch oven over medium-high heat. Brown the ribs in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.

Add 1 diced onion and cook for 8-10 minutes or until translucent and softened. Then add 2 stalks diced celery and 2 diced carrots, and cook for 3-5 minutes more.

Add 3 cloves smashed garlic and 2 tbsp tomato paste and cook for a few more minutes.

Stir in 2 cups wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes.

Add 3 cups beef broth and stir.

Transfer the meat back to the pot, add bay leaves, thyme and oregano.

Cover with the lid and transfer to the oven.

Cook for 2 ½-3 hours or until the ribs are tender.

Transfer the meat to the plate and cover with foil.

Strain the sauce and set discard the vegetables.

Pour the liquid back to the pot and simmer until it thickens.

These Braised Beef Short Ribs are melt-in-your-mouth tender and perfect served with an incredible creamy onion gravy. If you&#x27;re looking for a meal to impress that doesn&#x27;t take much effort, this is it!

Braised Beef Short Ribs

beef short ribs ((4 large ribs))

sea salt ((more

black pepper

white wine

chicken broth

garlic

shallots (sliced)

thyme

bay leaf

bacon fat

(small) onion (chopped)

tablespoon. butter

cream

salt

Preheat the oven to 325F.

Season the short ribs with the salt and pepper.

Heat the bacon fat in a dutch oven over high heat. Add the short ribs and brown on all sides to form a crust. Remove short ribs and set aside.

Turn down heat to medium and drain any excess fat from the dutch oven.

Add the garlic, shallot and thyme and saute until soft, 1-2 minutes.

Add the wine and simmer for 3-4 minutes.

Add broth and bay leaf and bring to a boil.

Add the short ribs, cover and place in the oven for 3 hours, flipping the short ribs every hour.

Remove from oven and serve drizzled with onion gravy.

Short Ribs:

Heat the butter in a skillet over medium heat and cook until they just start to brown.

Add the broth and simmer for 5 minutes.

Add the cream and simmer until sauce is thickened, about 5 minutes.

Season with salt and pepper and serve drizzled on beef short ribs.

Onion Cream Sauce:

Seasoned with Brazilian style spices &amp; served with homemade chimichurri, these Instant Pot Beef Short Ribs are melt-in-your-mouth AMAZING.

Instant Pot Beef Short Ribs

beef short ribs ((about 4 medium sized ribs))

salt ((2 for seasoning the beef, 1

coconut oil

apple cider vinegar

lime juice

mirin

beer ((a light beer like a lager))

soy sauce

churrasco seasoning

Chimichurri sauce ((optional - for serving))

Let the short ribs come to room temperature (about and hour) and season generously with salt and pepper.

Heat the coconut oil in a cast iron skillet and add the short ribs. Brown on both sides (about 3-4 minutes/side).

Add all remaining ingredients (except chimichurri) to the Instant Pot and mix to combine. 

Remove the ribs from the cast iron skillet and place in the Instant Pot. Spoon the sauce over top of the short ribs.

Set the Instant Pot to high pressure for 60 minutes. Once the ribs are done cooking, let the pressure release naturally for 15 minutes, then use the quick release to release any remaining pressure.

Serve these Instant Pot Beef Short Ribs over black beans (pictured), creamy polenta or steamed white rice.

Falling off the bone and so tender they practically melt in your mouth, these Braised Short Ribs are delicious and super easy!

Braised Short Ribs - Whole30, Paleo

Bone-In English-Cut Short Ribs (around 4 pounds, or substitute boneless)

Kosher salt

avocado oil

carrots – cut into 3-inch pieces

onions

celery

mushroom powder (optional, see notes)

stock

rosemary

parsley

Line a sheet pan with a wire rack. Liberally season all sides of the short ribs and place them bone side-up the rack. Refrigerate, uncovered, 1 hour to overnight. Remove from fridge and let the meat come to room temperature before cooking, around 1 hour.

Preheat oven to 375F.

Preheat a Dutch oven over medium heat for 5 minutes. Raise the heat to medium-high, add the avocado oil and heat the oil until shimmering. Pat the short ribs dry with paper towel and carefully add them to the pan. Cook until deeply browned on all sides, around 12 minutes total. If necessary, brown the meat in batches so as not to overcrowd the pan.

Transfer the short ribs a bowl and set them aside. Add the carrot, celery and onion. Season with a pinch of salt and cook, scraping the bottom of the pan with a wooden spoon, until slightly softened, around 3 minutes. Add the garlic and cook 60 seconds. Add the mushroom powder, if using, and cook, stirring 60 seconds. Add the tomato paste and cook, stirring to combine, 2 minutes.

Add 1/2 cup of the broth and scrape the bottom of the pan to lift any brown bits. Add another ½ cup of broth along with the thyme, rosemary and bay leaves. Stir to combine. Nestle in the short ribs, bone side-down, and bring the liquid to a steady simmer. Cover with a lid and transfer to the oven. Cook until the meat is falling off the bone and easily shredded with a fork, around 2.5 hours.

Discard the bay leaves, thyme and rosemary and arrange the short ribs and carrots on a serving platter. Place the pan back over medium heat and use a potato masher or the back of a wooden spoon to mash the vegetables until smooth and creamy. Deglaze the pan with the remaining stock and simmer, scraping any brown bits off the bottom of the pan, until combined, around 3 minutes.

Spoon the pan sauce over top of the short ribs, garnish with parsley and serve.

These red wine braised short ribs are the perfect, savory dinner party recipe! Easy to make ahead and then just pop in the oven to cook, this mouthwatering short ribs recipes lets you enjoy the night while also serving a delicious, home-cooked meal.

Red Wine Braised Short Ribs

Tablespoons olive oil (divided)

beef short ribs (about 5 pounds)

carrots

garlic (peeled)

dry red wine

Water

balsamic vinegar

Salt and pepper (to taste)

Creamy Polenta (for serving)

Dry the ribs thoroughly with paper towels and season generously with salt and pepper. Add 2 Tbsp. olive oil to an oven-safe heavy pot or dutch oven and heat over high heat. Once the oil is shimmering, add the short ribs and brown on all sides, approximately 2-3 minutes per side. The pot should not be overcrowded. Work in batches if necessary.

While the short ribs are browning, preheat the oven to 375 degrees.

Puree all vegetables and garlic in a food processor or blender until finely chopped into a thick paste.

Once ribs are browned, remove the ribs to a plate and tent with foil to keep warm. Drain the fat from the pot and add remaining 2 Tbsp. olive oil.

Add the pureed vegetables and season generously with salt. Brown over high heat, without stirring, for 5 to 7 minutes.

Add the tomato paste, stir, and let the vegetables brown for an additional 3 to 5 minutes. Add the wine and, using a wooden spoon, scrape any bits from the bottom of the pan. Stir occasionally, letting this mixture reduce by half.

Once reduced, return the short ribs and any accumulated juices to the pot along with enough water to almost cover the meat. Add the thyme and bay leaves. Cover the pot and place it in the hot oven. Allow to cook for 2 1/2 hours, checking periodically and adding more water if needed. Remove the lid and cook for 30 minutes longer, to allow the sauce to further reduce.

Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.

Serve the ribs on top of creamy polenta with additional braising liquid.

Short Ribs

Beef Short Ribs with Mushroom Risotto are beef short ribs braised in the slow cooker until falling off the bone tender, and served over creamy mushroom risotto. This is a flavorful, comforting dish that the whole family will love!

Beef Short Ribs with Mushroom Risotto

lbs. beef short ribs

extra virgin olive oil

dry sherry*

beef stock

pearl onions (peeled*)

garlic (smashed and peeled)

chicken stock

water

shallot

mushrooms

arborio rice

garlic (minced)

dry white wine

parmesan

salt and pepper (to taste)

Season the short ribs generously with salt and pepper, and allow to stand at room temperature for about 1 hour if possible.

Heat the olive oil in a large skillet over medium heat. Add enough short ribs to fill the pan and brown each side about 2 minutes or until golden and caramelized (if the meat doesn't release easily from the pan easily, it's not ready to be turned). Repeat until all of the short ribs have been browned, and place in the slow cooker and set aside.

Degrease the skillet and add the dry sherry, scraping up the caramelized bits from the bottom of the pan. Cook over medium heat until reduced by half, about 2-3 minutes, and add to the slow cooker.

Add the beef stock, peeled onions, garlic, and bay leaf to the slow cooker, and turn on low for 7-8 hours or high for 4-5 hours, until the meat is very tender.

Prepare the short ribs:

Place the chicken stock and water in a medium sauce pan and heat over medium heat until simmering.

Heat the olive oil in a separate medium saucepan or saute pan over medium heat. Add the shallot and mushrooms, and cook until the mushrooms have softened and the liquid has evaporated, about 3-4 minutes. Add the arborio rice and toast in the pan, stirring constantly, about 1 minute. Add the garlic and saute 30 seconds.

Add the white wine to the pan and bring to a boil. Cook the wine until it has reduced by half , about 2 minutes, then add 1 cup of the warm stock mixture. Stir the risotto occasionally, and repeat adding another cup of the stock mixture when the liquid has almost been absorbed. When all of the stock has been added and the risotto is tender, remove from heat and stir in the parmesan cheese and season with salt and pepper, to taste.

Strain the short ribs and pearl onions from the slow cooker and serve over the risotto. Garnish with chopped parsley, if using, and enjoy!

Prepare the risotto:

Meltingly tender Asian Braised Beef Short Ribs, perfect for entertaining or a comforting family meal.

Asian Braised Beef Short Ribs

vegetable oil

1.5 kg (3.5 lb) beef short ribs

brown onions,

cm (2 inch) piece of ginger, coarsely grated

Chinese five spice powder

soy sauce,

(125 ml) hoisin sauce

brown sugar (light

cinnamon

star anise

coriander (cilantro), finely chopped

red chillies, finely sliced

Preheat the oven to 160°C (320°F) (without fan).

Heat the oil in a large ovenproof pan (which has a fitted lid) over medium-high heat.

Sear the short ribs until they are browned and golden on all sides. You may need to do this in batches.

Remove the ribs to a large dish and set aside.

Add the onions, ginger and garlic to the pan. Sauté for a few minutes until the onions have softened.

Add the Chinese five spice powder and cook for about a minute.

Add the soy sauce, hoisin sauce, sugar, chicken stock, cinnamon stick and star anise.

Return the short ribs to the pan, along with any juices which have settled in the bowl.

Cut a piece of baking or parchment paper to fit the pan, and cut a small hole in the centre to allow the steam to escape. Place the baking paper directly on top of the stew &#8211; this helps to keep everything submerged while it&#8217;s cooking and to prevent the loss of too much moisture.

Cover the pan with a lid and place in the oven for about 2.5 to 3 hours, or until the meat is falling off the bone and a spoon cuts through the meat easily. Alternatively, you can cook on the stove over very low heat.

Use a slotted spoon to gently remove the ribs to a large dish.

Skim off as much fat as possible from the sauce in the pan.

Place the pan over medium-high heat on the stove and let the mixture simmer for 5-10 minutes, or until it has reduced and thickened slightly.

Serve the ribs with steamed Jasmine rice and steamed broccoli (or other Asian greens), with the sauce drizzled over the meat.

Garnish with coriander (cilantro) and red chillies.

Instructions for Stove Top and Oven

Follow Steps 1 to 10 as for cooking on the stove.

Make sure the liquid is below the 2/3 mark on the pot.

Cook on high pressure for 35 to 45 minutes. The length of time depends on how big your beef short ribs are. To err on the side of caution, I recommend checking for tenderness at 35 minutes. If a spoon does not cut through the meat easily, cook the meat for another 5 to 10 minutes on high pressure.

Once the meat is cooked until tender, continue with Steps 13 to 18 as for cooking on the stove.

Instructions for Pressure Cooker or Instant Pot

wow these short ribs look great and that sauce looks so rich and delicious. I actually have quite a bit of chinese five spice powder and think I will give this a try

These look amazing! And I love the idea of using these Asian flavors for a short rib.  Perfect for the coming colder months!

I can't event begin here! What a great recipe creation and your photos are excellent!

Oh my goodness this look absolutely amazing! It truly looks delicious!

I made this and it was easy and delicious. Will definitely make this again. Broccoli is the perfect partner.

Really good and even better the day after!

Made these short ribs last night... wow! delicious, great recipe. great balance of spices. I did go a little long on the cook time because I got busy elsewhere, so by the time I opened the lid on my dish, quite a bit of the sauce had reduced down and was quite concentrated... I saved it by whisking in a full can of coconut milk after removing the meat. It worked perfectly. Served with sticky rice and sautéed shitake mushrooms, and pok choi with black sesame. Tanks for the inspiration and recipe!

Made these short ribs last night... wow! delicious, great recipe. great balance of spices. I did go a little long on the cook time because I got busy elsewhere, so by the time I opened the lid on my dish, quite a bit of the sauce had reduced down and was quite concentrated... I saved it by whisking in a full can of coconut milk after removing the meat. It worked perfectly. Served with sticky rice and sautéed shitake mushrooms, and pok choi with black sesame. Thanks for the inspiration and recipe!

Absolutely delicious ! The flavours that come from this dish are amazing - become selfish with left overs

Brilliant recipe that came out perfectly! I wouldn’t change a thing. Thank you :)

Beautiful recipe!
Only additions were a dash of Shaosing wine at the beginning and a cube of fermented red bean curd!

I went through Bejing, China on my way back home to Canada after winter holidays in Thailand and had the best Braised Short Ribs in my life and have been looking for sequel recipe ever since. I've tried many, but none have ever come close to what I remember... until now! Your recipe on a scale of 1 to 10 is definitely a 12+. The flavors are incredible which suggest that they are even better than what I had in China. Thank you for ending my search as I'll be making this many times over with raves coming from the friends I serve it to.

I have made this dish several times over the past two years; it always works out well. Brown the meat well and give it enough time to cook slowly in the oven; the meat falls apart. Last night I gave my family a spoon and a fork to eat with, no knife required. The sauce is beautiful over rice.

I made this recipe tonight and I can honestly say this is one of the best meals I’ve made and eaten. Thank you for the pressure cooker and instant pot instructions, that’s what I used. Delicious!!!!!

Red wine braised short ribs are an impressive and easy comfort food recipe. Serve with mashed potatoes, pasta, or polenta. So Tender!

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