Best Braised Short Ribs
Bone-in short ribs slow-braised in red wine, tomatoes, and herbs until fork-tender. Velvety sauce, minimal effort.
Ingredients
- For the Ribs:
- 4 lbs bone-in short ribs
- 2 tbsp olive oil
- Salt & pepper
- For the Braise:
- 1 onion 2 carrots, 2 celery
- 4 cloves garlic
- 2 tbsp tomato paste
- 2 cups red wine
- 2 cups beef broth
- 1 cup crushed tomatoes
- Thyme rosemary, bay leaves
Instructions
- Season & sear ribs.
- Sauté veg + tomato paste.
- Deglaze with wine.
- Add ribs + liquids + herbs.
- Braise 325 °F 2½–3 hrs.
- Strain & reduce sauce.
- Swirl in butter; serve.
Notes
- English-cut ribs for the best texture.
- Make day ahead—flavors deepen.
- Freeze in sauce up to 3 months.
- Skim fat after chilling.
- Internal 205°F for shreddable.