AmericanDinner

Recipe Story

origins & traditions

This classic American braised short ribs recipe transforms tough cuts of meat into incredibly tender, flavorful comfort food. The ribs are first seared to develop a deep crust, then slow-cooked with aromatic vegetables and red wine until the meat practically melts off the bone. Root vegetables like carrots and parsnips add natural sweetness and absorb the rich cooking liquid, while fresh thyme and bay leaves provide herbal notes. The long, slow cooking method breaks down the connective tissue in the ribs, resulting in meat that is incredibly succulent and infused with the flavors of the braising liquid. This dish requires minimal active cooking time and is perfect for weekend cooking or entertaining, as it can be made ahead and actually improves in flavor when reheated. Serve over mashed potatoes, creamy polenta, or with crusty bread to soak up every drop of the luscious sauce.

Instructions

step by step

0/10 done

Preheat oven to 325°F. Pat the short ribs dry with paper towels and season generously on all sides with salt and black pepper.
Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the short ribs on all sides until deep golden brown, about 3-4 minutes per side. Transfer browned ribs to a plate and set aside.
Reduce heat to medium and add the chopped onions, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables begin to soften and caramelize, about 8-10 minutes. Add minced garlic and tomato paste, stirring constantly for 1-2 minutes until fragrant.
Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let wine simmer for 3-4 minutes to reduce slightly.
Return the short ribs to the pot, nestling them among the vegetables. Add beef broth, bay leaves, and fresh thyme sprigs. The liquid should come about halfway up the sides of the ribs. Bring to a gentle simmer.
Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, turning the ribs once halfway through, until the meat is fork-tender and pulling away from the bones.
Remove the pot from the oven. Carefully transfer the short ribs to a serving platter and tent with foil to keep warm.
Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the flavorful juices. Discard the solids. Skim off excess fat from the surface of the liquid.
Bring the strained sauce to a simmer over medium-high heat and cook until reduced and slightly thickened, about 10-15 minutes. Taste and adjust seasoning with salt and pepper.
Pour the reduced sauce over the short ribs and serve immediately with your choice of sides.

Braised Short Ribs with Root Vegetables

4.8 (23)

Tender, fall-off-the-bone short ribs slow-cooked with carrots, parsnips, and onions in a rich red wine sauce. A comforting dish perfect for cool evenings and family gatherings.

medium

3h 20m

6 servings

Ingredients

0 of 11 checked

Main Ingredients

2000 grams beef-steak, bone-in short ribs cut into portions

Aromatics

2 pieces onions, chopped
3 stalks celery, chopped
6 cloves garlic, minced

Vegetables

3 pieces carrots, peeled and cut into chunks

Sauce

2 tablespoons tomato-paste

Cooking

2 tablespoons olive-oil

Herbs

2 pieces bay-leaves
4 teaspoons thyme, fresh sprigs

Seasoning

2 teaspoons salt
1 teaspoons black-pepper, freshly ground

Chef Tips

expert advice

•Chef Notes: For the richest flavor, use bone-in short ribs that are at least 2 inches thick.

•The bones add gelatin to the braising liquid, creating a luxurious, silky sauce.

•This recipe is even better when made a day ahead.

•The flavors meld and deepen overnight, and any remaining fat solidifies on top and can be easily removed before reheating.

•If you prefer a thicker sauce, you can make a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water and whisk it into the simmering sauce during the reduction step.

•For a deeper color and richer flavor, add 1 tablespoon of balsamic vinegar to the braising liquid.

•You can substitute the red wine with additional beef broth if needed, though the wine adds wonderful depth.

•Root vegetables like parsnips, turnips, or rutabaga can be added to the pot for the last hour of cooking for additional texture and flavor.

•For a complete meal, serve over creamy mashed potatoes, soft polenta, or buttered egg noodles.

•Fresh parsley or chives make an excellent garnish to brighten the rich dish.

American

👍 Beginner Friendly

1h 5measy