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Beautifully plated braised short ribs recipe on a bed of creamy polenta, topped with chopped herbs and surrounded by a glossy, rich sauce.

Short Ribs Recipe

5 from 1 vote
Restaurant-quality braised Short Ribs Recipe made with red wine, aromatics, and slow oven cooking for melt-in-your-mouth tenderness. Minimal hands-on time, incredible depth of flavor, and perfect for make-ahead entertaining.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting Time 15 minutes
Total Time 4 hours 5 minutes
Servings: 6 servings
Course: dinner, Main Course
Cuisine: American, French
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Short Ribs
  • 4–5 pounds Bone-in beef short ribs
  • — — Salt and black pepper - For seasoning
  • 2 tablespoons Olive oil
Braising Liquid
  • 2 cups Red wine - Cabernet or Merlot
  • 3 cups Beef broth
  • 2 — Bay leaves
  • 4 sprigs Fresh thyme
  • 2 sprigs Fresh rosemary
  • 1 tablespoon Worcestershire sauce
For Serving
  • — — Fresh parsley - For garnish
  • — — Mashed potatoes - polenta, or egg noodles

Equipment

  • 1 Large Dutch oven (Heavy-bottomed, oven-safe with lid)
  • 1 Tongs (For browning and turning ribs)
  • 1 Fine-mesh strainer (For straining sauce)
  • 1 Fat separator (optional) (Or skim with spoon)

Method
 

  1. Season the ribs well and prepare them for proper browning.
    Raw, well-marbled beef short ribs seasoned generously with coarse salt and cracked black pepper on parchment paper.
  2. Brown the short ribs deeply to develop maximum flavor.
  3. Cook vegetables and deglaze the pot to create flavor foundation.
    Short ribs braising in a cast-iron pot with onions, carrots, celery, tomato, and herbs, surrounded by a hearty, bubbling broth.
  4. Braise the ribs gently for hours until perfectly tender.
    Tender braised short ribs simmering in a pot with carrots, garlic, herbs, and a deep, flavorful sauce, with one rib lifted using a fine-mesh strainer.
  5. Strain, skim, and reduce the cooking liquid into a rich sauce.
    Braised short ribs served over creamy mashed potatoes, topped with fresh rosemary and thyme, coated in a rich, glossy brown sauce.

Nutrition

Serving: 350gCalories: 620kcalCarbohydrates: 14gProtein: 45gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 165mgSodium: 950mgPotassium: 950mgFiber: 2gSugar: 5gVitamin A: 4200IUVitamin C: 8mgCalcium: 70mgIron: 4.9mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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