Braised Short Ribs Recipe

Name: Braised Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 750-milliliter bottle red wine; 1 tablespoon olive oil; 3 pounds beef short ribs, cut 2 inches thick; 6 medium carrots, cut into 1/4-inch slices; 4 onions, coarsely chopped; 1 head garlic, halved crosswise; 7 sprigs thyme; 8 ounces (2 sticks) butter; 1 cup light brown sugar; 3 tablespoons tomato paste; 1/2 cup all-purpose flour

Servings: persons

1 750-milliliter bottle red wine
1 tablespoon olive oil
3 pounds beef short ribs, cut 2 inches thick
6 medium carrots, cut into 1/4-inch slices
4 onions, coarsely chopped
1 head garlic, halved crosswise
7 sprigs thyme
8 ounces (2 sticks) butter
1 cup light brown sugar
3 tablespoons tomato paste
1/2 cup all-purpose flour

1
In a large saucepan, boil wine until reduced by about half.
2
Meanwhile, place a large, wide Dutch oven over high heat.
3
Add olive oil and when it is very hot, add short ribs and sear until well browned on all sides.
4
Transfer short ribs to a platter.
5
Heat oven to 300 degrees.
6
Return Dutch oven to medium-high heat.
7
Add carrots, onions, garlic and thyme.
8
Saute until lightly browned, about 3 minutes.
9
Add butter and continue to saute until vegetables are tender, another 1 to 2 minutes.
10
Add brown sugar and tomato paste.
11
Cook, stirring, another 2 to 3 minutes.
12
Return short ribs to Dutch oven and sprinkle with flour.
13
Cook, stirring well, until flour is incorporated and beginning to brown.
14
Add reduced wine and bring to a boil.
15
Skim any foam.
16
Cover, leaving lid slightly ajar, and transfer to oven.
17
Cook until meat is very tender and falling off the bone, about 3 hours.
18
Short ribs may be served on the bone or the meat removed and served in chunks or shreds.
19
To serve sauce, strain vegetables and any liquid from Dutch oven, pressing down to extract as much liquid as possible; discard solids.
20
To de-fat sauce, skim surface or chill to remove excess fat, reheat, and serve over or mixed with short ribs.

1952

kcal

Calories

108

Fat

155

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 750-milliliter bottle red wine, 1 tablespoon olive oil, 3 pounds beef short ribs, cut 2 inches thick, 6 medium carrots, cut into 1/4-inch slices, and more.

Yes, Braised Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions