Braised Beef Ribs Tenderness (Printable version)

Slowly cooked beef ribs in a rich, herb-infused sauce delivering tender, flavorful meat for a hearty meal.

# What You'll Need:

→ Meats

01 - 3.3 lbs bone-in beef short ribs

→ Vegetables

02 - 2 medium carrots, peeled and chopped
03 - 2 celery stalks, chopped
04 - 1 large onion, chopped
05 - 4 garlic cloves, minced

→ Liquids

06 - 2 cups beef broth
07 - 1 cup dry red wine
08 - 2 tbsp tomato paste

→ Spices & Herbs

09 - 2 sprigs fresh thyme
10 - 2 sprigs fresh rosemary
11 - 2 bay leaves
12 - 1 tsp black pepper
13 - 1 tsp salt

→ Fats & Oils

14 - 2 tbsp olive oil

# How to Prepare:

01 - Preheat the oven to 325°F.
02 - Pat the beef ribs dry and season evenly with salt and black pepper.
03 - Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the ribs in batches until browned on all sides, approximately 2 to 3 minutes per side. Remove and set aside.
04 - In the same pot, add chopped onion, carrots, and celery. Sauté for 5 minutes until softened. Add minced garlic and cook for an additional minute.
05 - Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping the bottom of the pot to loosen browned bits. Simmer for 3 to 4 minutes to reduce slightly.
06 - Add beef broth, thyme sprigs, rosemary sprigs, and bay leaves to the pot. Return the ribs to the pot, ensuring they are mostly submerged.
07 - Bring to a simmer, cover, and transfer the pot to the oven. Braise for 2 to 2.5 hours, or until ribs are tender and nearly falling off the bone.
08 - Remove ribs and vegetables to a serving platter. Discard herb sprigs and bay leaves. Skim excess fat from the sauce and simmer uncovered on the stove for 10 minutes to thicken if desired. Spoon sauce over ribs before serving.

# Expert advice:

01 -
  • The meat becomes so tender it practically melts off the bone without any effort.
  • Your kitchen fills with a smell that makes everyone wander in asking whats for dinner.
  • It looks and tastes like restaurant-quality food but mostly takes care of itself in the oven.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
  • Don't skip the searing step, those caramelized bits on the bottom of the pot become the foundation of your sauce.
  • If your ribs aren't mostly covered by liquid, add a splash more broth or wine before they go in the oven.
  • Check tenderness after 2 hours, some ribs finish faster depending on thickness and your oven.
  • Let the finished dish rest for 10 minutes before serving, the sauce will cling better and the flavors settle.
03 -
  • Use a heavy, oven-safe pot with a tight-fitting lid, a thin pot won't distribute heat evenly and your ribs may cook unevenly.
  • Taste the sauce before serving and adjust with a pinch of salt, a grind of pepper, or a splash of vinegar to brighten it up.
  • If you have time, sear the ribs the night before and refrigerate them, it makes the day-of process faster and less stressful.
  • Save any leftover sauce and toss it with pasta, spoon it over rice, or use it as a base for soup.

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