Braised short ribs are a dish that feels like a true indulgence, but when done right, they can be surprisingly easy to make. The secret lies in the slow cooking process, where the meat becomes incredibly tender, rich, and flavorful. Whether you’re cooking for a special occasion or a comforting weeknight dinner, braised short ribs paired with mashed potatoes or a root vegetable mash are the ultimate comfort food. Let’s break down how to make perfect braised short ribs, including the best braising liquids, seasoning tips, and a foolproof recipe to follow.
What Are Braised Short Ribs?
Braised short ribs are a cut of beef taken from the rib section of the cow. The meat is tough but flavorful, making it ideal for slow cooking. Braising is a cooking method where the meat is first browned and then slowly cooked in a flavorful liquid until it becomes tender and falls off the bone. The result is deeply rich, tender meat that absorbs all the delicious flavors from the braising liquid and seasonings.
Tips for Making Perfect Braised Short Ribs
- Choosing the Right Cut of Short Ribs: There are two main types of short ribs: bone-in and boneless. Bone-in ribs tend to be more flavorful and yield a richer result, while boneless short ribs can be a bit easier to work with and offer a more uniform texture. For traditional braised short ribs, bone-in is often preferred.
- Browning the Meat: Before braising, it’s essential to brown the short ribs on all sides. This step adds a deep, caramelized flavor to the meat and enhances the overall taste of the dish. Be sure to use high heat and allow the meat to form a nice brown crust, but don’t overcrowd the pan—do it in batches if needed.
- Choosing the Right Braising Liquid: The braising liquid is the foundation for the flavor of your dish. While beef stock or broth is a classic option, red wine, beer, or a combination of these can elevate the flavors even further. Red wine adds acidity and depth, while beef stock provides richness. You can also experiment with adding aromatics like garlic, onion, and herbs to the braising liquid.
- Seasoning: Braised short ribs benefit from bold seasoning. Salt, pepper, garlic, thyme, rosemary, and bay leaves are classic choices. Adding a little tomato paste or Worcestershire sauce can also bring a savory umami flavor that deepens the overall dish.
- Slow Cooking: Braising requires patience. The short ribs need to cook low and slow, either in the oven or on the stovetop. The slow cooking allows the collagen in the meat to break down, making the meat tender and juicy. Aim for a cooking time of around 2.5 to 3 hours.
- Finishing the Sauce: After the short ribs are done braising, the braising liquid can be reduced to create a rich sauce. You can either serve the liquid as is, or you can strain it and whisk in a little butter or cream for extra richness.
Classic Braised Short Ribs Recipe
Now that we’ve covered the essentials, here’s a detailed recipe for making classic braised short ribs served with mashed potatoes or root vegetable mash.
Ingredients:
- 4-6 bone-in beef short ribs (about 2.5 to 3 lbs)
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil (for browning)
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine (preferably dry)
- 2 cups beef stock (or broth)
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 1-2 bay leaves
- 1 tablespoon Worcestershire sauce (optional)
For the Mashed Potatoes or Root Vegetable Mash:
- 2 lbs potatoes, peeled and cubed (or a mix of potatoes and root vegetables like parsnips and carrots)
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- Salt and pepper, to taste
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Season and Brown the Short Ribs: Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, brown the short ribs in batches, turning them until all sides are deeply caramelized, about 8-10 minutes per batch. Remove the ribs and set them aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant.
- Deglaze with Wine: Pour in the red wine, stirring to deglaze the pan. Let the wine simmer for about 3-5 minutes, reducing slightly.
- Add the Braising Liquid: Stir in the beef stock, tomato paste, Worcestershire sauce (if using), thyme, and bay leaves. Bring the liquid to a simmer.
- Braise the Short Ribs: Return the browned short ribs to the pot, making sure they are mostly submerged in the liquid. Cover the pot with a tight-fitting lid and place it in the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
- Make the Mash: While the short ribs are braising, make the mashed potatoes or root vegetable mash. Boil the potatoes (or potato-root vegetable mixture) in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add the butter, heavy cream, salt, and pepper, then mash until smooth. Keep warm.
- Finish the Sauce: Once the short ribs are done, remove the pot from the oven. Transfer the ribs to a serving platter and cover with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Bring the liquid to a simmer over medium heat and cook for 10-15 minutes, or until it has reduced and thickened to a rich sauce. Taste and adjust seasoning as needed.
- Serve: Spoon the mashed potatoes or root vegetable mash onto plates. Top with the braised short ribs and pour the reduced sauce over the ribs. Garnish with fresh herbs or a sprinkle of chopped parsley, if desired.
Tips for Success
- Don’t Rush the Browning: Browning the meat properly at the beginning is crucial for developing deep, complex flavors in the dish. Make sure to take your time and get a nice sear on all sides.
- Use a Heavy Pot: A Dutch oven or any heavy-bottomed pot is ideal for braising because it ensures even heat distribution. This will help maintain a steady temperature during the slow cooking process.
- Check for Tenderness: Braised short ribs are done when the meat is fork-tender and easily pulls away from the bone. If the meat isn’t tender yet, simply return it to the oven and continue braising.
- Make Ahead: Braised short ribs are a great dish to make ahead of time. The flavors only get better after sitting for a day or two, so feel free to braise the short ribs a day in advance. Just reheat gently on the stovetop or in the oven.
Braised short ribs are a showstopper dish that is perfect for a cozy family meal or a special gathering. By using the right cuts of meat, the perfect braising liquids, and a bit of patience during the slow cooking process, you’ll create tender, flavorful short ribs that are sure to impress. Pair them with creamy mashed potatoes or a root vegetable mash for a hearty, comforting meal that will have everyone coming back for seconds.