How To Make Short Ribs Recipe Tin Eats Easy

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Craving a comforting, melt-in-your-mouth meal that feels fancy but is surprisingly simple to prepare? Look no further than these braised short ribs. This recipe is perfect for a special occasion or a cozy weeknight dinner, and is sure to impress your guests with its rich flavor and tender texture.

What are Short Ribs?

Braised Beef Short Ribs in Red Wine Sauce - RecipeTin Eats
Braised Beef Short Ribs in Red Wine Sauce – RecipeTin Eats

Short ribs are cut from the primal rib section of beef, located between the chuck and the brisket. They are known for their rich marbling, which translates into incredible flavor and tenderness when cooked slowly.

Why Braise Short Ribs?

Braising is a low-and-slow cooking method that involves searing meat first and then simmering it in a flavorful liquid for an extended period. This process allows the tough connective tissues in the short ribs to break down, resulting in incredibly tender, fall-off-the-bone meat.


2 tablespoons olive oil

  • 2 pounds bone-in beef short ribs, trimmed of excess fat
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup red wine (such as Cabernet Sauvignon)
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish (optional)

  • Directions:

    1. Preheat the oven to 325°F (163°C).
    2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Pat the short ribs dry with paper towels and season generously with salt and pepper. Sear the short ribs on all sides until golden brown, about 5-7 minutes per side. Remove the browned short ribs from the pot and set aside.
    3. Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and starting to brown. Stir in the minced garlic and cook for another minute, until fragrant.
    4. Add the tomato paste to the pot and cook for an additional minute, stirring constantly. This helps deepen the flavor of the sauce.
    5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring the wine to a simmer and cook for 2-3 minutes, allowing the alcohol to slightly reduce.
    6. Return the seared short ribs to the pot, along with the beef broth, thyme sprigs, and bay leaves. Season with Worcestershire sauce, salt, and pepper to taste.
    7. Bring the pot to a simmer, then cover it tightly with a lid. Transfer the pot to the preheated oven and braise the short ribs for 2-2 ½ hours, or until the meat is very tender and falling off the bone.
    8. Once the short ribs are cooked through, carefully remove the pot from the oven and transfer the short ribs to a plate. Set them aside to rest for 10-15 minutes.
    9. While the short ribs are resting, strain the braising liquid into a saucepan. Discard the solids (vegetables, herbs, bay leaves) and bring the liquid to a simmer over medium heat.
    10. Simmer the sauce for 5-10 minutes, or until it has thickened slightly. You can adjust the consistency of the sauce to your preference. If you desire a thinner sauce, add a little bit of additional beef broth or water. Season the sauce with additional salt and pepper to taste.
    11. Serve the braised short ribs with the spooned-over sauce. Garnish with chopped fresh parsley, if desired.

    Nutrition Facts (per serving):

    Calories: 550

  • Fat: 40g
  • Saturated Fat: 15g
  • Cholesterol: 120mg
  • Sodium: 500mg
  • Carbohydrates: 10g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 45g

  • Please note: These nutrition facts are estimates only and may vary depending on the specific ingredients used and the cooking method.


    Braised short ribs are a classic comfort food that is sure to satisfy. The combination of tender, flavorful meat and rich sauce is simply divine. This recipe is easy to follow and requires minimal prep work, making it a great option for a busy weeknight.


    1. Can I use boneless short ribs for this recipe?