Stovetop Braised Short Ribs
Looking for a comfort food recipe to make for dinner? Stovetop Braised Short Ribs are the epitome of comfort food. This recipe combines the deep, bold flavors of beef with a wine broth that's perfect for a cozy family dinner or a special occasion.
Equipment
- 1 dutch oven
- 1 metal tongs
Ingredients
- 3-4 lbs Beef Short Ribs 8-10 pieces
- 1 cup dry red wine
- 2 cups beef broth
- 1 bay leaf
- 1 medium yellow onion
- 4-5 garlic cloves
- 1 spring rosemary
- salt and pepper
- avocado oil for frying (or other high heat oil)
Instructions
- Season the Short Ribs: Season your Beef short ribs generously with salt and pepper, the meat should be evenly coated with seasoning. Let the meat absorb the seasoning while you prep the vegetables by slicing 1 onion into half and then half ring slices, clean 4-5 garlic cloves, and smashing with the flat side of a knife.
- Sear the Beef Short Ribs: Heat avocado oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until they develop a golden-brown crust. This should take about 4-5 minutes per side. Remove them from the pot and set aside.
- Sauté the Aromatics: In the same pot, add sliced onions, and smashed garlic. Sauté the vegetables until they become tender and fragrant, about 5-7 minutes.
- Deglaze the Pot Pour in the 1 cup of red wine, scraping the bottom of the pot with a wooden spoon to release any flavorful bits. Allow the wine to simmer for a few minutes until it has reduced. The wine will slightly thicken and separate when moving with a wooden spoon. Add the 2 cups of beef broth, bay leaf, and 1-2 springs of rosemary.
- Braise the Short Ribs Next, return the seared short ribs into the pot. Make sure the short ribs are mostly covered with the wine broth. Then, cover the pot with a lid and reduce the heat to low. Simmer gently for 2.5 to 3 hours, or until the short ribs are fork-tender.
- After the stovetop braised short ribs are done cooking carefully remove them from the pot. Skim off any excess fat from the sauce. Serve the short ribs over boursin mashed potatoes, easy saffron rice, or your favorite side dish. Spoon the flavorful sauce over the ribs and garnish with fresh herbs.
Notes
Storage:
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- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
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- You can also freeze braised short ribs for up to 3 months. Reheat gently on the stovetop or in the oven when ready to enjoy.
Different cooking methods:
Instant Pot Beef Ribs: Turn your instant pot to sauté following steps 1-3 above. Then add in the seared meat back and set the Instant pot to Pressure cook on high for 45-50 minutes. Baked short ribs: In a Dutch oven follow steps 1-4 above but then preheat your oven to 350f and bake in the oven with the lid on the Dutch oven for 2-3 hours.Substitutions:
- Red wine - if you don't have wine or for a non-alcoholic version, replace the wine with an equal part of beef broth.
- Herbs- Feel free to use other aromatic herbs like sage or thyme.
- Seasoning- I have also seasoned the short ribs with steak seasoning 2 tbsp.