Braised Short Ribs

Name: Braised Short Ribs
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: 6 servings
Ingredients: 5 lb bone-in beef short ribs, cut flanken or English style; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 3 tbsp vegetable oil; 2 celery stalks, diced small; 1 Vidalia onion, diced; 2 shallots, finely minced; 12 baby carrots, whole; 3 tbsp all-purpose flour; 2 tsp kosher salt; 1 tbsp tomato paste; 2 tbsp garlic paste; 1 tsp dry mustard powder; 0.25 tsp red pepper flakes; 750 ml Cabernet Sauvignon or other dry red wine; 4 cup low-sodium beef stock; 6 sprig fresh thyme sprigs; 4 sprig fresh oregano sprigs; 4 sprig fresh rosemary sprigs; 2 bay leaves

Red Wine Short Ribs with Garden Vegetables

These meaty ribs transform over hours of patient braising into something extraordinary — beef so tender it practically melts away from the bone. The wine-enriched braising liquid becomes a deeply savory sauce that ties everything together beautifully.

AmericanDinnerComfort FoodSlow CookerBraisingBeefFallWinter

Prep20 min

Cook2 hrs 45 min

Total3 hrs 5 min

Servings6

Difficultymedium

Ingredients

5 lbbone-in beef short ribs, cut flanken or English style
1 tspkosher salt
1 tspfreshly ground black pepper
3 tbspvegetable oil
2 celery stalks, diced small
1 Vidalia onion, diced
2 shallots, finely minced
12 baby carrots, whole
3 tbspall-purpose flour
2 tspkosher salt
1 tbsptomato paste
2 tbspgarlic paste
1 tspdry mustard powder
¼ tspred pepper flakes
750 mlCabernet Sauvignon or other dry red wine
4 cuplow-sodium beef stock
6 sprigfresh thyme sprigs
4 sprigfresh oregano sprigs
4 sprigfresh rosemary sprigs
2 bay leaves

Instructions

Generously coat the short ribs with salt and pepper on every surface. The seasoning needs to penetrate the meat, so don't hold back — these are substantial cuts that can handle it.
Warm the oil in a heavy Dutch oven over medium heat until it shimmers. Working in small batches to avoid crowding, sear the ribs for exactly 45 seconds on each side — you're building color and flavor, not cooking through. Move finished ribs to a platter.
⏱ 45 sec
Pour off all but about 2 tablespoons of the rendered fat from the pot. Toss in the celery, onions, shallots, and carrots, stirring occasionally until everything softens and the onions turn translucent — about 5 minutes. This aromatic base will infuse the entire dish.
⏱ 5 min
Sprinkle the flour, salt, tomato paste, garlic paste, mustard powder, and red pepper flakes over the vegetables. Stir constantly to prevent sticking and cook until the flour loses its raw smell — roughly a minute. This step thickens the braising liquid later.
⏱ 1 min
Pour in the wine and scrape up any browned bits from the bottom of the pot with a wooden spoon — those caramelized bits are pure flavor. Nestle the seared ribs back into the pot and spoon some wine over the tops. Let everything simmer vigorously until the wine reduces by about half, then heat your oven to 350°F.
⏱ 20 min
Add the beef stock and all the fresh herbs to the pot — the liquid should nearly cover the ribs. Cover tightly with the lid and slide into the oven. Braise for about 2 hours and 45 minutes, or until the meat surrenders easily to a fork and practically falls from the bone.
⏱ 2 hrs 45 min
Carefully transfer the ribs to a serving platter using tongs. Skim the fat from the surface of the braising liquid with a spoon and fish out the bay leaves. Taste the sauce and adjust seasoning if needed before serving alongside the ribs.