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Discover the ultimate recipe for braised beef short ribs! In this video, I’ll show you step-by-step how to make tender, fall-off-the-bone beef short ribs that are packed with rich, deep flavor. Perfect for cozy dinners, special occasions, or when you just want a hearty, comforting meal.

This easy-to-follow recipe uses simple ingredients, and I’ll share all my tips and tricks for achieving that perfect balance of savory, succulent flavor. Pair these short ribs with creamy mashed potatoes, roasted vegetables, or your favorite sides for a show-stopping dinner.

🔥 What You’ll Learn in This Video:
• The best (and most cost effective) cuts of beef for braising
• Tips for creating a flavorful braising liquid
• How to achieve tender, juicy short ribs every time

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I Braised Beef Short Ribs Recipe

Ingredients:
• 1 tbsp Ghee (and any fat trimmings)
• 6-8 medium-sized beef chuck short ribs (or a 3.5-4.5 lb chuck roast with good marbling)
• 1 large onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 6 garlic cloves, minced
• 2 shallots minced
• 2 tbsp tomato paste
• 1 1/2 tbsp Worcestershire sauce
• 1 Tbsp Dijon mustard
• 4 cups beef broth
• 2 cups dry red wine (Cabernet Sauvignon or Merlot)
• fresh rosemary
• fresh thyme
• Chives (for garnish)

Instructions:

1. Prepare your ribs or chuck, and salt and pepper generously.
2. Chop carrots, celery, onion into similarly sized pieces (I prefer small)
3. Preheat Dutch oven to medium high on stovetop (start low and bring up) add ghee and fat trimmings and sear the beef. Be careful not to overcrowd the pot. Cook each side for 4-7 minutes until golden brown. Remove and set aside.
5. In the same pot, add the chopped vegetables. Cook for 6-8 minutes, stirring frequently, until they start to soften. Add the garlic and shallots and cook for an additional 2-3 minutes.
6. Stir in the tomato paste and Worcestershire sauce. Cook for about 3-4 minutes. The tomato paste should darken almost to a brownish color.
7. Pour in the red wine and scrape the bottom of the pot to release any brown bits (the flavor). Bring the wine to a boil for 1 minute, then reduce the heat and let it simmer for 6-10 minutes, it should reduce by half. **If you don’t cook with wine, just use an extra cup or 2 of beef broth and a tsp of Dijon!
8. Preheat your oven to 300F.
9.Add the beef broth and bring the mixture back up to a simmer. Return the short ribs. Add the rosemary and thyme.
10. Cover the Dutch oven with a lid and transfer it to the oven. At least the first time,c ook for 2.5 hours and check for tenderness, check every hour until finished. I generally cook mine for 4 hours and they are done. If I am gone longer I cook at 275 for 6 hours. The ribs are done when the meat is tender and pulling away from the bone.
11. Remove the ribs from the pot and strain the broth, leaving a smooth liquid. If there is excess fat you can skim it off. Simmer the strained broth on the stovetop while stirring occasionally, for about 10 minutes, or until it leaves a trail.
12. Make a bowl in your mashed potatoes and add 1-2 ribs then cover in the sauce until the bowl is partially filled! You can also serve over polenta, or even good risotto.
13. Sprinkle fresh chives and any leftover thyme.
14. Wish you had made more because that was so good.

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