Braised Short Ribs

Why you’ll love this short ribs recipe

• The thought of cooking short ribs might seem intimidating, but let me show you how straightforward it really is! Preparing short ribs only takes a few minutes, and the process is incredibly simple. Plus, most of the cooking is done in the oven, freeing you up to do other things!
• These ribs are perfect for both, adults and kids. Pair them with mashed potatoes or egg noodles for a hearty, satisfying meal.
• What’s more, this dish is wonderfully convenient – it’s an excellent option for preparing ahead of time or even freezing for later. A true kitchen lifesaver!

What are Short Ribs

Short ribs are cut from the chuck section of a cow, which is situated near the front of the animal. The chuck section includes the shoulder area. Short ribs are called “short” because they come from the portion of the rib that is cut into smaller pieces, making them shorter in length compared to other rib cuts like back ribs. These shorter pieces are typically not large enough to be made into standalone steaks, hence they are commonly used for braising or slow cooking methods.

Short ribs tend to be well-marbled. This marbling is key to their delicious flavor and tender texture. When choosing short ribs, look for pieces that have a lot of meat attached firmly to the bone, with a moderate, thin layer of fat on top. It’s best to steer clear of cuts that are covered in a thick layer of fat on the surface.

What is braising

Braising is a cooking method that involves two main steps: searing the meat and slow cooking in liquid. Braising is often done in a heavy pot or Dutch oven and is ideal for tougher cuts of meat, like beef brisket, pork shoulder, lamb shanks or short ribs lending them a soft texture and enhanced flavors.

This technique not only tenderizes the meat but also creates a rich, flavorful sauce from the combination of cooking liquid, meat juices, and the browned bits (fond) scraped from the bottom of the pan after searing.
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.

How to make super tender short ribs

Short ribs can be tough if not cooked properly, mainly because they have a lot of connective tissue and fat. If not cooked long enough, the fat can turn waxy and the connective tissue stringy and tough. The key is to cook them until both the fat and connective tissue melt into the sauce, but be careful not to overcook at too high a temperature, or the meat will dry out! To ensure your short ribs are tender and melt-in-your-mouth delicious, follow these easy steps:

• Sear the ribs: This helps lock in the juices as they cook.
• Braise slowly: Cook them covered in a flavorful liquid in the oven, not on the stove, as short ribs need a constant temperature.
• Avoid high heat: Cooking at a very high temperature can lead to dry ribs.
• Cook for a long time: While 2 hours might seem okay, 3 hours is even better for really tender ribs.

Ingredients for short ribs

• Short ribs: Look for bone-in short ribs that are well-marbled with a lot of meat attached firmly to the bone and thin layer of fat on top. You can also go for boneless short ribs.
• Vegetables: You’ll need onion, garlic, and carrots. Optionally, you can add celery stalks or potatoes.
• Olive Oil and Salted Butter: For searing the ribs.
• Seasonings: You’ll need salt, black pepper, dried rosemary, fresh thyme and bay leaf.
• Flour: This is used to thicken the sauce.
• Red Wine: Choose a dry red like Cabernet Sauvignon, Merlot or Shiraz.
• Beef Broth: Essential for creating a rich sauce; vegetable or chicken broth won’t give the same depth of flavor.
• Tomato Paste: Adds a boost of flavor to the dish.

How to make short ribs in the oven

• Season and Sear: We start by seasoning and searing the short ribs in a mix of oil and butter until browned. Set aside.
• Sauté Vegetables: We sauté garlic, onion, and carrots until soft and fragrant. Stir in flour for even distribution.
• Deglaze: We pour in red wine to loosen the browned bits at the bottom of the pot and create a flavorful sauce.
• Add Broth and Seasonings: We pour in beef broth, add tomato paste, fresh thyme, rosemary, and bay leaf. Bring to a simmer.
• Combine: Now we turn off the heat and add the seared ribs to the sauce. Avoid cooking them in a gravy that’s too hot, to prevent toughness or dryness.
• Braise in the Oven: We cover the pot and transfer it to the oven. Let it cook for 3 hours until the ribs are tender and satisfyingly delicious!

How to make short ribs in the Slow Cooker

Prepare Ingredients and follow steps 2-5 of the recipe. Once everything is ready, transfer to your slow cooker. Pour in red wine and beef broth, then add tomato paste. Stir in thyme, bay leaf and rosemary. Taste the sauce and add salt if needed. Add the ribs to the slow cooker and cook on low for 6-8 hours.

How to make short ribs in the Instant Pot

Turn your instant pot to sauté setting. Heat oil and butter. Add half of the short ribs and sear 3 minutes per side. Transfer to a clean plate, then repeat with the remaining ribs. Add garlic, onion and carrots. Cook for 3 minutes until soft and fragrant. Add flour and stir until incorporated. Deglaze with red wine and simmer for 2 minutes while scraping up the brown bits from the bottom of your pot with a wooden spoon. Pour in beef broth, then stir in tomato paste. Add thyme sprigs, bay leaf and rosemary. Taste and adjust salt. Add the short ribs. Cook on Manual/High pressure for 45 minutes. Allow the pressure to release for 15 minutes before removing the lid.

Make-ahead and storing instructions

• To make ahead: You can make the short ribs one day ahead of time, store covered in the refrigerator, reheat by slowly simmering on the stove until heated through, without boiling the ribs.
• Refrigerator: Leftovers can be refrigerated in an airtight container for up to 3 days.
• Freezer: Allow the dish to cool completely. Store in a freezer safe container in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator and reheat slowly on the stove.