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Easy Braised Short Ribs
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Easy Braised Beef Short Ribs

Easy to make braised beef short ribs with red wine and garlic
Prep Time40 minutes
Cook Time3 hours 30 minutes
Total Time4 hours 10 minutes
Servings: 4
Calories: 750kcal
Author: Savor and Crave
Course Main Course
Cuisine American
Keyword Beef short ribs, braised garlic short ribs, braised short ribs, garlic, short ribs

Ingredients

  • 4 lb beef short ribs about 8 ribs
  • 2-3 tsp  kosher salt
  • 1 tsp ground black pepper
  • 3 tbsp EVOO or veg oil of your choice
  • 3 celery stalks, diced
  • 1 yellow onion, diced
  • 1 large shallot, minced or 2 smaller shallots
  • 4 medium carrots, diced
  • 3 heaping tbsp minced garlic
  • 3 heaping tbsp all-purpose flour
  • 2.5 tsp kosher salt
  • 1 tsp fresh cracked pepper
  • 1/2 tsp crushed red pepper flakes
  • 2 tsp ground mustard powder
  • 1.5 tbsp tomato paste
  • 750 ml Cabernet Sauvignon
  • 4 cups beef bone broth
  • 6 sprigs fresh thyme (1 tsp dried)
  • 4-5 sprigs fresh oregano (3/4 - 1 tsp dried)
  • 5 sprigs fresh rosemary (1 heaping tbsp dried)
  • 1 fresh bay leaf (2 dried)

Instructions

  • Remove silver skin from ribs. 
  • Pat dry and season all sides of the short ribs with salt (2-3 tsp) and pepper (1 tsp).
  • Heat oil of your choice in a large Dutch oven over medium heat.  Sear the ribs in batches to prevent the pan from cooling and transfer to a plate.  Each side should only take about 45 seconds.
  • Add the celery, onions, shallots, and carrots and saute for about 3 minutes. Add the minced garlic (3 heaping tbsp) and continue to saute for an additional 2-3 minutes or until the mixture is soft and translucent.
  • While stirring, evenly sprinkle in the flour mixture (flour (3 heaping tbsp), salt (2.5 tsp), fresh cracked pepper (1 tsp), red pepper flakes(1/2 tsp), and mustard powder (2 tsp)), then add tomato paste (1.5 tbsp) and continue to stir for about 1 minute.
  • Pour in the wine while using your spoon to deglaze the bottom of the pot. Once deglazed, add ribs and herbs into Dutch oven.  Be sure to coat the ribs with the wine mixture. 
  • Simmer uncovered for 25 minutes to allow the wine to reduce. 
  • Preheat the oven to 350°F.
  • Add in the bone broth (4 cups) and bring to a simmer.  Cover and bake in the middle of oven for 3-3.5 hrs.  When done, the meat should fall off the bone.
  • Before serving, remove bones, bay leaves, and any herb sprigs you can find. 
  • Enjoy!