Slow Braised Beef Short Ribs Recipe

Name: Slow Braised Beef Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds (3-inch thick cut) bone-in beef short ribs; 1 bunch each fresh thyme, rosemary, and sage leaves, chopped; 2 tablespoons each kosher salt and freshly ground black pepper; 2 (750-ml) bottles Cabernet Sauvignon; Olive oil, for searing ribs; 1 yellow onion, medium dice; 2 carrots, peeled and medium dice; 2 ribs celery, medium dice; 3 cloves garlic; 4 quarts veal stock; 3 bay leaves; 1 -ounce dry porcini mushrooms

Servings: persons

5 pounds (3-inch thick cut) bone-in beef short ribs
1 bunch each fresh thyme, rosemary, and sage leaves, chopped
2 tablespoons each kosher salt and freshly ground black pepper
2 (750-ml) bottles Cabernet Sauvignon
Olive oil, for searing ribs
1 yellow onion, medium dice
2 carrots, peeled and medium dice
2 ribs celery, medium dice
3 cloves garlic
4 quarts veal stock
3 bay leaves
1 -ounce dry porcini mushrooms

1
Season the ribs liberally with herbs and salt and pepper.
2
Place in a large non-reactive bowl or deep container and cover with wine.
3
Marinate for 12 hours in the refrigerator.
4
Preheat oven to 375 degrees F.
5
Remove ribs from marinade, pour all the wine into a saucepot, and reduce by half.
6
Meanwhile, heat a layer of olive oil in a large cast iron pan over medium-high heat.
7
Sear ribs on all sides until well browned.
8
Place browned ribs into a braising or deep roasting pan.
9
Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed.
10
Scatter browned vegetables over the ribs.
11
Add the reduced wine, the stock, bay leaves, and mushrooms.
12
Cover the pan with parchment paper and foil and place in the oven for 5 hours.
13
Transfer from the oven and allow the ribs to rest for 1 hour before removing the bones.
14
Skim any fat from the sauce.
15
Remove vegetables from the pan and set aside.
16
While ribs are resting, strain sauce into a saucepot and reduce for 1 hour.
17
Pour hot sauce over ribs and vegetables and serve.

1506

kcal

Calories

Fat

Carbs

151

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 5 pounds (3-inch thick cut) bone-in beef short ribs, 1 bunch each fresh thyme, rosemary, and sage leaves, chopped, 2 tablespoons each kosher salt and freshly ground black pepper, 2 (750-ml) bottles Cabernet Sauvignon, and more.

Yes, Slow Braised Beef 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!

Slow Braised Beef Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions