Braised Beef Short Ribs
If you've got bone-in beef short ribs, carrots and celery, you're most of the way to this beef: about 70 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Preheat the oven to 160 C (325 F), pat the short ribs dry, season all over generously with salt and pepper, and dust lightly with the flour.
- Heat the olive oil in a heavy ovenproof pot over medium-high heat and sear the ribs on every side until deeply browned, about 8 minutes total, then transfer to a plate.
- Lower the heat to medium, add the diced onion, carrots and celery, and cook until softened and lightly coloured, then stir in the minced garlic and tomato paste and cook for 2 minutes.
- Pour in the red wine, scraping up the browned bits from the bottom, and let it bubble and reduce by half.
- Return the ribs to the pot, add the beef stock and thyme sprigs so the liquid comes about two-thirds up the ribs, and bring to a gentle simmer.
- Cover, transfer to the oven and braise for 2 1/2 to 3 hours, until the meat is fork-tender and pulling away from the bone.
- Lift out the ribs, skim the fat from the surface, then simmer the strained sauce on the stovetop until thickened and spoon it over the ribs to serve.
You'll use: Oven Β· Large pot Β· Saucepan
Ingredient substitutions
- Red Wine
- beef stock + 1 tsp red wine vinegar Β· grape juice + vinegar
Tips & common questions
How long does Braised Beef Short Ribs take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of red wine?
Try beef stock + 1 tsp red wine vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Braised Beef Short Ribs is an original recipe developed in-house by Consomee. Photo: Korean braised beef short ribs-Galbijjim.jpg by by Junho Jung at Flickr from South Korea, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.